~ Cheese and prune filling Recipe ~

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 ts 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