HOT RASPBERRIES WITH VANILLA ICE CREAM 3 scoops vanilla ice cream 1/2 cup raspberries 1 shot Eau de Vie or Raspberry Brandy 2 tbsp sugar 1/2 tbsp cornstarch dissolved Combine in a blender or food processor. Mix, strain and serve over ice cream.	POIRES BELL HELENE (POACHED PEARS) 1 cups water vanilla ice cream 1 cup sugar chocolate sauce juice of 1 lemon toasted almond slices small piece of cinnamon stick sweetened whipped cream 3 pears, peeled, halved and cored Bring the water, sugar, lemon juice and ci nnamon stick to a boil. Simmer for 5 minutes and add the pear halves. Lower the heat to simmer and poach the pears until they are barely tender. Remove from the heat and let the pears cool in the liquid. To serve, remove the pears from the poaching liquid and place one pear half in a dish. Top with 1 or 2 scoops of ice cream. Pour some hot chocolate sauce over the ice cream and sprinkle on some almonds. Top with sweetened whipped cream. Serve immediately.
CHOCOLATE SAUCE 1 cup bittersweet chocolate 1/2 cup heavy cream Combine the chocolate and cream in the top of a double boiler over simmering water. Stir until the chocolate melts and the sauce is smooth.	GERMAN APPLECAKE CRUST 1 cup sugar 3 cups flour 2 cups butter or margarine 1 egg Combine ingredients quickly to a pastry consistency--do not overwork the dough. Let rest in refrigerator for awhile. Grease and flour a 9 inch springform pan. Press dough into pan, covering the bottom and reaching about halfway up the sides. Recipe makes enough dough for 2 cakes.
GERMAN APPLECAKE FILLING 4-5 large baking apples apricot glaze 1/2 cup heavy cream 1 cup sour cream juice of 1 lemon 1/2 cup sugar, or less depending on the apples 2 eggs few drops of vanilla 1 tsp cornstarch bread crumbs Peel apples, core and cut in half. Cut small strips crosswise on the top of the apples to score them. Sprinkle the bottom of the crust with the bread crumbs to form a thin, even layer. Place the apples in the pan, rounded side up. Fill in spaces with pieces of apples. Mix the rest of the ingredients together and put over the apples. Bake in a preheated 375 degree oven for 1-1 1/2 hours, or until the apples are tender and the filling is set. Cool slightly and paint the top with melted apricot glaze.	CHOCOLATE MOUSSE 5 oz chocolate 4 egg whites, beaten 1/2 cup whipped cream Brandy Kahlua Melt the chocolate in a double boiler. When cooled, fold in the whipped cream and beaten egg whites. Add Brandy and Kahlua to taste. Serve well chilled.
WHITE CHOCOLATE MOUSSE 1/2 cup sugar 1/2 cup water 4 egg whites, beaten stiff 2 cups heavy cream, whipped 8 oz white chocolate, chopped coarse Bring 1/2 cup sugar and 1/2 cup water to a boil and reduce by half. When egg whites are beaten stiff, pour, while beating the hot sugar syrup into it. This will cook the egg whites slightly and they will not weep. Let sit to cool. Whip the cream and then add the chocolate into the whipped cream. Fold in the egg whites. To serve, combine and fill in glasses, serve with raspberry sauce. The mousse will hold in the refrigerator for 2 days as long as the raspberry sauce is not put on top.	RASPBERRY SAUCE 1 pkge frozen raspberries 1/4 cup confectioner sugar 1 tblsp Kirsch Defrost the berries and puree them in a food mill. If you use a food processor or blender, strain to remove seeds. Mix in the sugar and the Kirsch. More sugar may be added to taste, if desired. Chill.
WHITE CHOCOLATE CHEESECAKE CRUST 2 cups graham cracker crumbs 4 oz sugar 3 oz melted butter Mix all ingredients together. CAKE 2 lbs. cream cheese 1 cup sugar 6 eggs 1 tsp vanilla 5 oz melted white chocolate 1/4 cup heavy cream 2 tsp creme de cocoa 2 oz melted unsalted butter Combine ingredients in a blender or mix with a hand mixer and beat slowly. Cover the bottom of a springform pan with aluminum foil so water cannot leak in. Put graham cracker mixture on bottom of springform pan, then put filling on top. Put a little water on a cookie sheet and place springform pan on top. Bake for approximately 40-60 minutes at 350 degrees. TOPPING 1/2 cup sour cream 1 tsp sugar white chocolate curls for decorating Combine cream cheese and sugar, spread evenly over cake top. Decorate with chocolate curls.