"Dreams" (Sonhos)

1/4 lb (100 g) butter
2 Tbs (30 ml) sugar
1/4 tsp (1 ml) salt
1 cup (250 ml) water
1 cup (250 ml) sifted all-purpose flour
4 large eggs
Vegetable oil for deep frying
Cinnamon sugar (1/2 cup (125 ml) sugar mixed with
2 tsp (10 ml) ground cinnamon)

Bring the butter, sugar, salt, and water to a boil in a small saucepan
over high heat. Remove from the heat and add all the flour at once.
Beat vigorously with a wooden spoon until the mixture comes together
in a ball. Add the eggs one at a time, beating vigorously until each
egg is absorbed by the dough before adding the next. The dough will
give the appearance that it is separating, but beating will
incorporate the eggs. Heat the vegetable oil to 375F (190C) and
carefully drop the dough in rounded tablespoonfuls. Do not fry more
than 3 or 4 at a time, and try to keep the temperature of the oil as
close to 375F (190C) as possible. Fry the pastries for 3 to 4
minutes, turning as necessary, until golden brown on all sides. Drain
on paper towels and sprinkle with cinnamon sugar while still hot.
Makes about 2 dozen; allow 3 to 4 per serving.

Apple Strudel

6 cups (1.5 L) sliced tart apples
1/2 cup (125 ml) raisins
The zest of 1 lemon
1 cup (250 ml) sugar
2 tsp (30 ml) ground cinnamon
1 cup (250 ml) chopped almonds
10 leafs packaged phyllo dough
2 cups (500 ml) butter or margarine, melted
1 cup (250 ml) bread crumbs

Mix together the apples, raisins, lemon zest, sugar, cinnamon, and
almonds and set aside. Place a phyllo leaf on a large kitchen towel
and brush with butter. Place a second leaf on top of the first and
brush with butter. Repeat three more times, making a stack of 5
leafs. Combine the bread crumbs with 1/4 cup (60 ml) butter in a
small saucepan and cook over moderate heat until lightly browned.
Sprinkle a little less than half the bread crumbs on the buttered
phyllo. Place half the apple mixture in a strip about 3 inches (8 cm)
wide along the narrow edge of the phyllo. Lift the towel, using it to
roll the phyllo around the filling. Use the towel to place the
strudel on a greased baking sheet. Brush with butter and sprinkle
with about 2 tablespoons of the crumbs. Repeat the entire procedure
for the second strudel. Bake in a preheated 400F (180C) oven for 20
to 30 minutes, until golden brown. Makes 2 strudels to serve 10 to
12.

Cheese Freeze

For the crust:
20 Graham crackers* (or 1+1/2 cups (375 ml)
Graham cracker crumbs)
4 Tbs (60 ml) butter
1/4 cup (60 ml) sugar

For the filling:
1 lb. (450 g) cream cheese
2 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/8 tsp (1/2 ml) salt

For the topping:
1 pint (500 ml) sour cream
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract

* Graham crackers, an American product, are rectangular-shaped,
whole-wheat crackers that have been sweetened, usually with honey.
Substitute any sweet cracker or biscuit crumbs available in your area.

Crush the Graham crackers and mix with butter and sugar. Press into a
greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs,
sugar, salt, and vanilla and blend until thoroughly mixed. Pour into
the crust and bake 35 minutes at 350F (180C). Remove from oven and
cool for 10 minutes. Mix the ingredients for the topping, pour over
the cooled pie, and bake an additional 10 minutes. Serves 6 to 8.

Coffee Parfait

2 Tbs (30 ml) cornstarch (cornflour)
3/4 cup (180 ml) sugar
A pinch of salt
2 Tbs (30 ml) milk
2 egg yolks, beaten
1 cup strong black coffee or espresso
1+1/2 cups (375 ml) whipping cream
Additional whipped cream for topping
Ground cinnamon

Combine all ingredients except for the whipping cream in a saucepan
and hold over another pot of simmering water. Stir constantly until
the mixture thickens and coats the back of a spoon. Chill in the
refrigerator for 1 to 2 hours. Whip the cream until it is light but
not stiff and fold into the coffee mixture. Serve in parfait cups or
stemmed wine glasses and top with additional whipped cream and a light
dusting of cinnamon. Serves 4 to 6.