Ingredients:

Dough:

• 300g wholegrain Leibnitz biscuits
• 110g of butter

Cheese stuffing:

• 600g of cream cheese ( or ordinary cheese spread )
• 520g of plain cottage
• 300g of white sugar
• 400 g of sour cream
• 4 eggs

Berrie stuffing:

• 100g of frozen mixed berries
• 1 small bag of gelatine
• 10g of vanilla sugar

Directions:

1. Crush Leibnitz biscuits.
2. Add melted butter and mix it well together.
3. Add dough in baking tin and format as a pie dough ( with a high edge at the and ).
   The dough may be slighty crushed, but that is ok.
4. Put it into refrigerator for at least 30 minutes.
5. Now you can do cheese stuffing: mix cream cheese, sugar, cottage and sour cream together. At the and add and mix eggs ( one by one ).
6. Then you can do berrie stuffing: Add berries into a smaller dish and slowly heat.
   Add sugar and after when water evaporates add gelatine ( follow the instructions on cover ).
7. Now add in dough ½ cheese stuffing then add berrie stuffing and finished with cheese stuffing.
8. Bake cheese cake at 160°C for 15 minutes.
9. After cake is cooled in room temperature give it into refrigerator and leave it there over night.

Ingredients:

Dough:

• 130 g of butter
• 130 g of dark chocolate ( 70% of cacao )
• 100 g of powdered sugar
• 6 eggs
• 80 g of white sugar
• 130 g of white flour
• apricot marmalade ( one big glass – 500g )
• 0’2 dcl of rum

Icing:

• 150 g of chocolate
• 75 grams  of coconut shortening ( or butter )

Directions:

Dough:

1. Preheat the oven to 200°C.
2. Melt chocolate and butter in a double boiler over hot water.
3. Remove it from heat and let the mass cool off and add rum.
4. Add the powdered sugar and the egg yolks little by little while carefully stirring.
5. Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
6. Pour batter into a greased spring form pan. Bake at 180°C for 50 to 60 minutes.
7. Allow the cake to cool completely before removing from pan and before icing.
8. Once cool remove the cake from pan then slice horizontally.
9. Warm the apricot jame and insert a filling of warm pureed jam between the layers.

Icing:

1. Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.

Ingredients:

• Coconut flour
• Almond flakes
• Apricot compote

Dough:

• 10 dkg of Coconut flour
• 10 dkg of white flour
• 10 dkg of white sugar
• 6 whites

Cream:

• 6 yolks
• 10 dkg of white sugar
• 4 big spoons of flour
• 1 vanilla sugar
• 3 dl of milk
• 20 dkg of butter

Directions:

1. Mix all ingredient for dough together and pour it into a greased and  floured baking tin ( or cake model ) or covered with parchment paper.
2. Bake for 15 – 20 minutes at 180°C. Meanwhile, prepare the cream.
3. Mix together Yolks, sugar, flour and vanilla and pour it into milk. When the milk boils put it in margarine and stir for some time.
4. When it is being made, we mix cream with blender.
5. We put baked dough in half and moistened both of the half’s with liquid from apricot compote, then spread both half’s with cream and add sliced apricots.
6. Put the half’s together and spread it with cream and coconut flour.
7. Put cake in the fridge for some time and then decorate the cake as you wish.

Ingredients:

Filling:

• 2 packages of vanilla pudding
• 20 g of cornstarch
• 5 dl of milk
• 80 g of brown sugar
• 2.5 dl of double cream
• 200 g of mashed cottage cheese
• ½ kg of cherries ( without stone and halved)

Ingredients

Dough

• 2-2’5 dekagrams (dkg) of yeast
• ½ kg of soft white flour
• 8dkg of butter
• 2 ¼ dcl of milk
• 4dkg of white sugar
• 4dkg of vanilla sugar
• 3 yolks
• ½ dkg of salt
• 1 large spoon of rum
• 1 grated lemon peel
• Butter and crumbs for model, 1 white for coating, icing sugar for powder

Filling

• 50 dkg of ground walnuts
• 1 ½ dcl of milk
• 1 grated lemon peel
• Cinnamon ( as you wish)
• 3 large spoons of milk
• 5dkg of white sugar
• 5dkg of vanilla sugar
• 10 dkg of honey
• 3 whites
• 4 dkg of butter

Directions

Filling

1. Boil half of sugar, honey and milk together. Pour milk on walnuts, so that we blanch them.
2. Add grated lemon peel, cinnamon and rum.
3. Leave it to cool off.
4. Beat whites and another half of sugar and add snow to cooled off mass, than add butter and slightly mix it all together.

Dough

1. Add together yeast, a small spoon of sugar, ½ small spoon of flour and ½ dcl of mill and place it in a warm place where is supposed to rise.
2. Add risen liquid to screened and warmed flour and mix it.
3. Dissolve butter an add milk, sugar, yolks, salt, rum and grated lemon peel and mix it and add to the flour.
4. Mix all together for so long until the dough doesn’t become smoothly and is separated from kitchenware.
5. Flour dough and cover it with duster and give it to rise in warm space.We live it to rise at least for a single volume.
6. Roll out dough to a well floured board and extend it to 1 cm thick rectangular shape.
7. After that spread upon the dough the filling and carefully roll it.
8. Grease model for cake well and sprinkle it with breadcrumbs. Carefully put cake to a model.
9. Place it to warmly and cake will slowly rise.
10. When the model is full, coat cake with beaten egg whites.
11. Bake it at 160ºC for about an hour.
12. Baked cake left in the model to cool down a bit then roll it out into the board and sprinkle cake with a sugar powder.

Keep under lock and key, or cookie will disappear in a trice!

Prep time: 15 min
Cook time: 1 Hr
Ready in: 1 Hr 20 min

Servings: 16

Ingredients:

• 3 /4 cup ( or 170g ) butter
• 2 cups ( or 440g ) packed brown sugar
• 3 eggs
• 4  ( 1 ounce ) squares ( or 112g ) unsweetened chocolate, melted
• 1 teaspoon ( or 5ml ) vanilla extract
• 1 cup ( or 125g ) all – purpose flour
• 1 cup ( or 115g ) chopped walnuts

Directions:

1. Preheat oven to 250 degrees F ( 120 degrees C ). Grease an 8 x 8 inch baking pan.
2. In a large bowl, cream together the butter, brown sugar, and eggs until light and fluffy. Stir in the unsweetened chocolate and vanilla until well blended. Mix in the flour, and then the walnuts. Spread batter evenly into the prepared pan.
3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack before cutting into bars.

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min

Servings: 48

Ingredients:

• 1 cup ( or 225g ) butter, softened
• 1 / 4 cup ( or 30g ) powdered sugar
• 2 teaspoons ( or 10ml ) vanilla extract
• 2 cups ( or 250g ) all – purpose flour
• 1 / 2 teaspoon ( or 3g ) salt
• 2 cups ( or 150g ) ground hazelnuts or almonds
• powdered sugar for dusting

Directions:

1. Preheat oven to 325 degrees F ( 165 degrees C ).
2. In a large bowl, cream together the butter, 1/4 cup powdered sugar, and vanilla until smooth and light. Add the flour, salt, and ground hazelnuts; stir together until well combined. Chill dough for 1 hour, then drop onto greased cookie sheets in rounded teaspoons.
3. Bake in preheated oven for 25 minutes. Allow to cool for 10 minutes, then roll in powdered sugar. Cool completely on a wire rack, then roll in powdered sugar once again.

Servings: 18

Ingredients:

• 6 tablespoons ( or 85g ) butter
• 1 / 2 cup ( or 100g ) white sugar
• 1 egg yolk
• 1 tablespoon ( or 15ml ) cream
• 1 / 2 teaspoon ( or 3ml ) vanilla extract
• 1 cup ( or 125g ) all – purpose flour
• 1 teaspoon ( or 5g ) baking powder
• 1 / 3 cup ( or 30g ) chopped almonds
• 1 / 3 cup ( or 40g ) confectioners’ sugar for decoration

Directions:

1. Cream the butter and sugar together. Add the yolk, cream and vanilla. Beat well. Add the nuts, flour and baking powder.
2. Chill the dough for about 1 hour.
3. Preheat oven to 350 degrees F ( 180 degrees C ).
4. Mold dough into little round balls. Place on ungreased cookie sheets and bake for 12 minutes.
5. As you take the balls off of the cookies sheet, drop them into a bowl of confectioner’s sugar. Roll them around until they are completely covered. Remove and cool on a rack.

Prep time: 20 min
Cook time: 12 min
Ready in: 35 min

Servings: 36

Ingredients:

• 1 cup ( or 225g ) butter
• 1 teaspoon ( or 5ml ) vanilla extract
• 6 tablespoons ( or 50g ) confectioners’ sugar
• 2 cups ( or 250g ) all – purpose flour
• 1 cup ( or 120g ) chopped walnuts
• 1 / 3 cup ( or 40g ) confectioners’ sugar for decoration

Directions:

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners’ sugar. I also like to roll mine in the sugar a second time.

Servings: 24

Ingredients:

• 1 cup ( or 225g ) butter
• 1 / 2 cup ( or 60g ) confectioners’ sugar
• 2 1 / 4 cups ( or 280g ) all – purpose flour
• 3 / 4 cup ( or 90g ) chopped walnuts
• 1 / 4 teaspoon ( or 2g ) salt
• 1 teaspoon ( or 5ml ) vanilla extract
• 1 / 3 cup ( or 40g ) confectioners’ sugar for decoration

Directions:

1. Combine all ingredients, mix well.
2. Refrigerate dough until chilled.
3. Roll dough into 1 inch balls and bake for 15 minutes in a preheated 350 degree F ( 175 degrees C ) oven.
4. Once baked, roll while still hot in confectioners’ sugar until coated. Let cool. Lightly dust with more confectioners’ sugar.