Cheese and prune filling

 
                          CHEESE AND PRUNE FILLING
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Cakes
                 Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Yellow raisins
    1       tb           Cognac
    1       c            Cream cheese or cottage
                         -cheese or 1/2 cup of each
      1/4   c            Sugar
    1       tb           Flour
    1                    Egg yolk
    1       t            Melted butter
    1       tb           Sour cream
      1/2   ts           Grated lemon rind
      1/2   ts           Vanilla
 
   Cheese filling
   
   Mix raisins with cognac.  Cream together cheese, sugar, and flour. Stir in
   egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add
   cognac-soaked raisins.
   
   Prune Filling
   
   1 cup cooked prunes, pitted 1/2 Tbsp. lemon rind 1/8 tsp. nutmeg 3 bsp.
   melted butter 1 tsp. grated orange rind 1/2 cup coarsely crushed walnuts 2
   Tbsp. sugar
   
   Grind prunes or chop them fine.  Stir in all remaining ingredients.
   
   Poppy Seed Filling
   
   1/2 pound poppy seeds 1/2 cup butter 1/2 cup honey 2 Tbsp. heavy cream 1
   cup coarsely crushed walnuts 1/2 cup raisins 1 tsp. grated orange peel
   
   Pour enough boiling water over poppy seeds to cover.  Let stand overnight.
   The following morning drain well.  Grind poppy seeds 3 times using the
   finest blade of the meat grinder.  It is possible to have the seeds ground
   in the store where you buy them, but they will be cleaner and taste better
   if you soak and grind them yourself.
   
   Cream butter and honey together.  Add cream.  Stir in ground poppy seeds,
   nuts, raisins, and grated orange peel
   
   Ground Nut Filling:
   
   1 1/2 cups almonds or any other nuts except peanuts or cashews 3 eggs 1/2
   cup sugar 1/2 cup melted butter 1 tsp. grated orange rind 1/2 cup white
   sultana raisins 1 tsp. vanilla
   
   Grate nuts finely.  Beat eggs and sugar for 5 minutes.  Stir in grated
   nuts, melted butter, orange rind, raisins and vanilla.
   
   Note:  Cake or cookie crumbs can be substituted for part of grated nuts.
   
   Orange Filing
   
   2/3 cup soft butter 2/3 cup orange marmalade 2/3 cup coarsely crushed
   walnuts or pecans
   
   Cream butter, marmalade and nuts together.
   
   Raw Apple Filling
   
   3 tart apples 1/2 tsp. grated lemon rind 1/2 tsp. vanilla 3 Tbsp. cinnamon
   sugar 1/4 cup currants 1 tsp. lemon juice
   
   Peel apples.  Grate them on a coarse grater so that the apple pulp is in
   shreds.  Discard cores.
   
   Add all remaining ingredients.  Use as soon as possible to prevent apples
   from darkening.
   
   From: The Art of Fine Baking Shared By: Pat Stockett
  
 
 
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