learned to make under the guidance of chef Manfred Seibert are the following which, incidentally, passed the Taste test with flying colours! Enjoy! LEMONADE COOKIES Made with frozen lemonade concentrate, these are soft and moist, with just a hint of lemon.

1 cup butter or margarine, softened 1 cup granulated sugar 2 eggs 6 oz. frozen concentrated lemonade, thawed and halved 3 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt Frozen lemonade concentrate for garnish CREAM butter and sugar. Beat in eggs one at a time. Add 3 oz. frozen lemonade concentrate.

Stir flour, baking soda and salt together and add. Mix well. Drop by spoonfuls onto greased cookie sheet. Bake in 375 degrees F. oven 10 to 12 minutes until light brown. Remove from oven. Brush cookie tops with lemonade concentrate.

Yield: about 5 dozen.

Note: If frozen concentrated lemonade is not available, stir 1 cup hot water with 1 cup lemon juice and 1 cup granulated sugar until mixed and sugar is dissolved. Use as directed above.

CHOCOLATE MOUSSE 5 eggs 1 cup icing sugar 1 cup chocolate Egg whites 1 3 cups heavy (whipping) cream SEPARATE eggs. Combine yolks and sugar and beat over hot water until fluffy and creamy. Melt and fold chocolate into the egg mixture. Beat egg whites until stiff, then gently fold into chocolate. Whip cream and gently fold into chocolate/egg mixture. Serves 8-10.

SOUFFLE GLAZE AU LEMON 12 egg yolks 2 cup sugar 1 cup lemon juice 2 cups heavy (whipping) cream BEAT yolks, sugar and lemon juice over hot water until creamy and fluffy.

Cool, and beat again until completely cool. Whip cream and fold into the mixture. Put it prepared pans and freeze.

CREME CARAMEL Caramelised sugar 6 cups sugar 11 cups water PLACE sugar and water in a saucepan over low heat. Using a wooden spoon (important) stir constantly. At first the sugar will be very grainy, then it will slowly begin to melt. It will be very lumpy at first but the lumps will ultimately melt. Cook until sugar has reached a nice golden brown colour, then remove at once from heat. Be careful not to let the caramel get too dark as this will give it a burnt taste. Spread caramel mixture in a thin layer in a pan and let cool.

Custard 8 egg yolks 4 whole eggs 1 cup sugar 2 cups milk Dash vanilla extract COMBINE all ingredients in a bowl and mix until well blended. Put mixture into individual serving dishes or an oven-proof bowl, set in a bain Marie (pan with enough water to come about a third of the way up the sides of the bowls or dish), and cook in 350 degree F. oven until set. Serves 8-10.

GERMAN CHOCOLATE ALMOND BARS 2 eggs 1 cup dark brown sugar, firmly packed 1 tsp. vanilla extract 1 oz. (1 sq.) unsweetened baking chocolate, grated 1 cup ground almonds 2 cups sifted flour 1 tbsp. baking powder 1 tsp. cinnamon PRE-HEAT oven to 350 degrees F. Thoroughly butter the bottom and sides of a 13 x 9 x 2-inch baking pan.

In a large mixing bowl, beat eggs until foamy. Gradually beat in sugar.

Continue beating until the mixture is thick. Add vanilla extract and grated chocolate. Mix well. Stir in the ground almonds.

Sift flour with baking powder and cinnamon. Beat flour mixture into the batter, 1 cup at a time. Mix well after each addition.

Pour batter into the baking pan and smooth the surface with a rubber spatula.

Bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean. Remove from the oven and allow to cool for 10 minutes; then cut into 2-inch bars. Remove bars from the pan with a spatula and transfer to a serving plate. Yield: about 24 bars.