-Wafer rolls-

Ingredients/

-300g of minced biscuit

-150g of sugar

-about 1dl of milk

-125g of margarine

-4 spoons of cocoa

-one leaf of wafer

-few choco bananas

Preparation:

-Moisten the wafer.

-Mix all ingredients and put on the biscuit like fill.

-On one of the longer edges put on choco bananas and roll this.

RAFAELLO BALLS:

INGREDIENTS

350 g of sugar

150 g of water

1 margarine (butter) 250 gr

400 g of powdered milk

200 g of coconut flour

PREPARATION:

Put into the dish sugar with water. Then add the butter and let it dissolve.

Combine powdered milk with coconut flour, from which you need to leave a sprinkling part.Add the powdered coconut milk to the mixture. Mix all together and leave it to

cool down in the fridge.From the cold mixture make balls, put in each shrub, almond or dried grapes, roll in

coconut flour and serve

PYRAMID CAKE

1 large pack of plasma biscuits

3 yolk

8 tablespoons of sugar

1 bag of vanilla pudding

4 dl of milk

15 dkg margarine for creams

2 dcl sweet cream

if necessary, for soak

PREPARATION:

Yogurt and sugar cook on steam. Pudding cook in milk. Cool pudding mixed with yolks and sugar, and add a made margarine. Always make a good mix. If you want you can add vanilla sugar to the cream.

Put plasma shortly in warm milk, lay on a tray in four rows, coat with the cream, then three lines of plasma, and put the cream again .(form a pyramid)

Decorate with beaten sweet cream

MUFFINS

250 gr flour

2 tablespoons baking powder

1/2 tablespoons of baking soda

2 tablespoons of cocoa

175 g of sugar

150 gr of chocolate drops or chopped chocolate

250 ml of milk

90 ml of oil

1 egg

1 tablespoon extract of vanilla

Heat the oven at 200 degrees.

Place paper mold for the muffins.

The mixture will be divided into dry and wet ingredients.

Dry Ingredients:

flour, sugar, baking sack, soda bicarbonum and cocoa in one bowl. Add chopped chocolate or chocolate drops.

Wet Ingredients:

Egg, milk, vanilla extract and oil gently slide off with a mixer. Only so long to get together and connect.

Pour the wet mixture into the dry ingredients and stir lightly.

Pour the finished mixture into prepared molds, skip some chopped chocolate chips, or if you have chocolate drops on muffins and bake for 20 minutes at 200 degrees.

PAWS

1 cup of butter

1 cup of sugar

1 egg

2 cups of flour

1 cup of ground walnuts

a bit of baking powder

Mix the eggs, sugar and butter.

  Add well flour / mixed with baking powder/ and ground walnuts. Combine mixtures.

Add the modules and put a bowl of dough in each .

  Press and shape the dough in the model.

Take care not to put a lot of dough on as it rises during the baking process.

Bake it in the oven on 180C for about 15-20 minutes, or until the dough is brown.

Roast paws are removed from the mods and wrapped in small amounts of sugar.

Breskvice (Peaches)

2 cups sugar

1½ cups vegetable oil

1 cup milk

4 eggs

1½ tsp baking powder

1 tsp vanilla paste, or extract

6 cups plain flour (approx)

In a large bowl combine the sugar, oil, milk, eggs, baking powder and vanilla. Blend enough of the flour to form a soft dough.

Roll teaspoons of the mixture into balls and bake on a lined cookie sheet for 15-20 minutes. The cookies should be pale in colour and not at all golden. Cool completely.

filling:

1 cup cookie crumbs

1 cup ground walnuts

1 cup apricot jam1 tbsp bourbon or rum

¼ tsp cinnamon

Using a paring knife, carefully cut a circle in the bottom of each cookie and scoop out the centre. Place the cookie crumbs into a food processor and blitz for several seconds until it resembles coarse sand.

In a medium mixing bowl combine the 1 cup of cookie crumbs, ground walnuts, jam, bourbon and cinnamon and mix well. Using a teaspoon, scoop a little of the mixture into the cavity of half the cookies and press another half on top to sandwich them together. Gently squeeze them together until both cookies touch. If any of the filling squeezes out just wipe it away with your finger, making sure there’s no filling residue at the join. Set aside.

sugar topping:

¼ cup milk

¼ cup peach brandy

Pink and yellow food colouring

1 cup caster sugar 

Place the milk in one bowl and add about 4-5 drops of the pink and 2 drops of yellow food colouring.Place the peach brandy into another bowl and add 3-4 drops of yellow food colouring.Place the sugar into a third bowl.

Take each filled cookie and carefully dip one half into the coloured milk and then the other half into the coloured brandy. Quickly and gently remove any excess liquid by dabbing the cookie onto a clean sponge or paper towels laid on the bench. (Remember you’re using food colouring so make sure your work bench is protected from splashes). Place the damp cookie into the sugar bowl and toss around to coat the entire cookie, shaking off any excess.