Cecilia's Chocolate Torte

1. Mix the dry ingredients

2. Stir in quickly the melted butter and eggs

3. Pour into a well-greased floured form

4. Bake for 20 minutes at 400º

5. The torte should look a bit underdone when it is done.

6. Top with chilled whipped cream

Bengt's Pumpkin Dip

1. Toast seeds in a dry pan until lightly browned

2. Cool

3. Broil tomatoes 20 minutes

4. Broil chile 10 minutes

5. Grind seeds and salt to a coarse powder

6. Grind tomatoes and

7. Combine with seeds, cilantro and chives

Cecilia's Gravlax

1. Cut the filet into two equal-sized pieces

2. Mix sugar, salt and pepper and rub into the fish, both sides

3. Chop up two of the dill bunches

4. Lay one of the fish filets skin-side down and cover with the chopped dill

5. Cover with the other filet skin-side out

6. Place in large

7. Put the bag in a rectangular form and put something heavy on top (e.g. cutting board + 1-gal. full milk jug)

8. Place in fridge and turn three times during 24-hour period

9. After 24 hours scrape off the dill and pepper

10. Slice thin on bias and enjoy with or without mustard sauce

Cecilia's Gravlax Sauce

1. Mix the mustard, sugar, salt, pepper, vinegar and dill in a bowl

2. Add the oil, at first in drops and then in a fine stream, mixing vigorously all the while (the sauce should be thick and creamy)

3. Half of the oil may be replaced with water or sour cream

Gail's Chocolate Cheesecake

Crust

 

Combine and press on bottom and halfway up sides of 9" springform pan

Filling

1. Beat cream cheese until light and fluffy and beat in sugar, cocoa, vanilla and eggs

2. After well blended, pour into crust and spread so top is flat

3. Bake at 375º for 20 minutes

4. Remove from oven and let cool for 15 minutes and increase the oven temperature to 425º

5. On top of the cheesecake spread a sell combined mixture of 1 c. sour cream (light is okay), 2 Tbsp sugar and 1 tsp vanilla

6. Return cheesecake to oven for 10 minutes

7. Cool and chill (Best if made a day before serving)