500 g Diced Apples
130 g Sultanas
3 g Cinnamon

1. Mix to a consistency which can be piped.

500 g Finely Ground Almonds
500 g Sugar
200 Egg White

1. Mix to a consistency which can be piped. A little lemon juice can be added.

500 g Finely Ground and Lightly Roasted Hazelnuts
400 g Sugar
100 g Glucose
5 g Cinnamon
250 ml Water

1. Mix to a consistency which can be piped.

Roll the dough out into a 12x18 rectangle. Cut into strips on the long side of the rectangle, about just over a half inch wide. Twirl two of the strips together and form into a spiral circle on a parchment lined cookie sheet. Let rise, then dollop a tablespoon or so of fruit or berry jam into the centre before baking. You can brush these with warm apricot jam when they come out of the oven as well.

Roll the dough out into a 12x18 rectangle. Sprinkle the entire surface with cinnamon sugar and about 1 cup of raisins. Starting at the short side of the rectangle of the rectangle, roll the dough up into a cylinder pinching the seam together to seal. Cut into 3/4 inch thick slices.

Roll out to about 1/4 inch thick and cut into 4 inch squares. Spoon a tablespoon of raspberry compote in the center and fold over, pressing the edges together to seal.

Roll out to about 1/4 inch thick and cut into 4 inch squares. Make a 1 inch slit at each corner of the dough, cutting toward the middle. Spoon a tablespoon of raspberry jam in the center then pull every second point of dough toward the center of the pastry.

Roll out into a 12x18 rectangle, then cut into tall triangles, 12 inches long and roll those up from the widest end. These are delicious with seasonal jams.

500 Stoned Dates
300 ml Water
110 g Brown Sugar
200 g Chopped Walnuts

1. Boil dates, water and brown sugar, till dates are soft.

2. Put cooked mixture through a mincer, then add chopped walnuts.

3. Allow to cool before use.

500 g Cake Crumbs
250 g Sultanas
250 g Currants
70 g Red Cherries (chopped)
80 g Chopped Walnuts
50 g Nibbed Almonds
250 ml Milk

1. Mix the dry ingredients together, add milk and work into a spreadable paste.

500 g Cake Crumbs
250 g Raisins
120 g Red Glace Cherries (chopped)
5 g Cinnamon
250 ml Milk

1. Mix together thoroughly.

2. Adjust with milk to a piping consistency.

500 g Lemon Curd
250 g Cake Crumbs

1. Cream together.

500 g Sugar
500 g Unsalted Butter
3 g Cinnamon

1. Cream together

250 g Raw Sugar
250 g Unsalted Butter

1. Cream together.