In a mixing bowl, whisk the cream and the egg yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper.
Crumble an eighth of the cheese over the potatoes. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the process with the remaining ingredients.
Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool completely. Reheat and slice into individual servings.
Mix dry ingredients and add beaten egg whites and enough water to make a dough as in pie crusts. Divide into 2 parts and role out. Cut with large cookie cutter
Add cream enough to make medium moist mixture. Put 1 Tablespoon mixture on each piece of cut dough. Fold dough over so cheese mixture is enclosed in a pocket. Place in boiling water and cook for five minutes.
Simmer onion in small amount of oil in skillet. Then add cheese pockets and simmer for five minutes and add 1 cup sour cream and 1 cup yogurt. Add seasonings (savour and accent). Simmer on very low fire for 10 minutes. Sprinkle with Parsley and serve.
(Seperate eggs -- yolks and whites in seperate bowls.)
In large bowl, cream brown sugar and margarine until light and fluffy. Blend in almond extract and egg yolks.
Gradually add flour, soda and salt to creamed mixture, mix well.
Shape dough into balls and roll in egg whites, walnuts and then place balls onto greased cookie sheet, two inches apart. With thumb, make imprint in center of each cookie and fill with jam. Roll in chopped nuts (optional)