• 4 Egg Yolks
  • 2 Egg Whites
  • 5 Espresso Cups of Strong Coffee
  • Cocoa Powder
  • 200 grams Loeffel Biscuits
  • 2 shots amaretto or brandy
  • 5 tablespoons Sugar


Set coffee aside to cool.

Beat egg yolks with sugar till white and thick. Beat egg whites till stiff in a seperate bowl.

Put yolk mixture into white, and beat gently till thick.

Dip biscuits into coffee and put in bottom of 9″ by 11″ pan.

Put cheese mixture on top. Then sprinkle some cocoa powder on top.

Repeat steps in dark orange once or twice to add another layer or two.

Refrigerate overnight.

You’re done! 🙂


July 20, 2007 at 1:12 am Leave a comment

Maple Syrup Souffle


  • 1/2 cup powdered Sugar [about 70 grams]
  • 2 teaspoons Baking Powder [about 10ml]
  • 1 cup Maple Syrup [250ml]
  • 4 Egg Whites


Preheat oven to 375 deg F [190 deg C].

Beat the egg whites. Add slowly the sugar and baking powder, turning slowly with a spatula.

Grease a souffle dish with butter.

Bake in preheated oven for 30 minutes.

Let cool for 5 minutes. Serve immediately.

July 20, 2007 at 12:39 am Leave a comment

Steamed Cranberry Pudding

Ingredients [Pudding]:

  • 1 1/3 cup Flour
  • 1/2 cup Molasses
  • 1/2 cup boiling Water
  • 1 teaspoon Baking Powder
  • 2 teaspoons Baking Soda
  • 1 cup Cranberries

Ingredients [Sauce]:

  • 1/2 cup White Sugar
  • 1/2 cup Cream
  • 1/4 cup Butter
  • 1/2 teaspoon Vanilla


Stir soda into molasses and set aside.

Boil cranberries in water for 5 minutes.

Mix all ingredients together and pour into a greased 28-oz juice can. Steam for 1 hour.

Mix all together and boil for a few minutes. Pour over warm slices of pudding.

July 20, 2007 at 12:34 am Leave a comment

Chocolate Mousse


  • 200 grams semi-sweet Chocolate
  • 1/2 cup Water
  • 5 Eggs; seperated
  • 1 teaspoon instant Coffee [if desired]
  • Vanilla flavouring [extract or powder]
  • 2 tablespoons Confectioner’s Sugar


Melt the chocolate in a pan, over low heat, with several tablespoons of water.

Beat the egg yolks and add them to the chocolate together with instant coffee.

Beat the egg whites with the Confectioner’s Sugar until thick. Then beat about 2 minutes more.

Add the beaten egg whites to the melted chocolate mixture and slowly mix it in.

Place in small glass bowl and refrigerate till it gets thick.

July 20, 2007 at 12:28 am Leave a comment

Ginger Cookies


  • 3/4 cup Butter
  • 1 cup Sugar
  • 1/4 cup Dark Molasses
  • 1 Egg
  • 2 cups Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon ground Ginger
  • 1 teaspoon ground Cinnamon
  • 1 teaspoon ground Cloves


Cream the butter and sugar together. Add the egg (beaten) and the molasses.

Sift the rest of the dry ingredients together and add to the mixture.

Form into about 1-inch balls and roll in granulated sugar. Place about 2 inches apart on a greased cookie sheet and bake at 350 degrees F for 10 to 12 minutes.

July 19, 2007 at 7:03 pm Leave a comment

Fresh Peach Pie


  • 5 cups sliced fresh Peaches
  • 1 unbaked Pie Shell
  • 1/3 cup Butter – melted
  • 1 cup Sugar
  • 1/3 cup Flour
  • 1 Egg


Place peaches in a pie shell.

Combine remaining ingredients and pour over peaches.

Bake at 350 degrees for 1 hour and 10 minutes.

July 19, 2007 at 6:56 pm Leave a comment

Lemon Cream Cheese Pie


  • 3 oz Lemon Pudding Mix [not instant]
  • 3 oz Cream Cheese
  • 1/4 cup Sugar
  • 1 9-inch baked pie shell
  • Whipped Cream [optional]
  • Ground Cinnamon [optional]


Prepare pie filling, but where package directions call for whole eggs, use only egg yolks, reserving the whites.

Remove from heat and add cream cheese, beating well. Beat egg whites until stiff; gradually add sugar and beat until stiff peaks form. Fold into lemon mixture.

Spoon into baked pie shell and chill until cool.

Put whipped cream and a dash of cinnamon on each serving, if desired.

July 19, 2007 at 6:51 pm Leave a comment

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