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SAND TORTE (HORNOK TORTA)

12 eggs, separated
12 tablespoon sugar
6 tablespoon sifted cake flour
5 tablespoon farina
4 tablespoon grated unsweetened chocolate
1 teaspoon vanilla

Beat egg whites and sugar until very stiff; add beaten egg yolks; fold in other ingredients; add vanilla.

Bake three greased and floured 9-inch cake pans in moderate (350F) oven until done, about 30 minutes

SANDTORTCHEN (GERMAN SAND TARTS)
Makes: 24

2 1/2 cups sugar
2 cups butter or margarine, room temperature
2 large eggs; beaten
4 cups unbleached flour, unsifted

For tops:
1 large egg white, beaten
sugar
cinnamon
pecan halves

Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight.

Roll dough as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets.

Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Place a pecan half in center of each cookie.

Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins.

SAND CUPS

2 cups cold low-fat or nonfat milk
1 package (4-serving size) vanilla flavor instant pudding and pie filling
30 reduced-fat vanilla wafers or 12 to 15 creme sandwich cookies
2 cups reduced-fat nondairy whipped topping, thawed in refrigerator

Assorted beach decorations:
Gummy sea shells
Gummy sharks or fish
Gummy bears
Starfish (use tube frosting with star tip to make stars on a piece of wax paper then put in the freezer until hard for easy handling)
Peanuts, chopped (as pebbles)
Miniature umbrellas

Pour the milk into a bowl. Add the pudding mix. With a wire whisk or mixer, beat at the lowest speed until well blended, about 2 minutes. Let sit a couple of minutes while you prepare the rest of the sand-cup ingredients.

Call the kids:
Place each child's cookies in his or her own Ziploc sandwich bag and let each child mash the cookies into crumbs with a rolling pin, toy hammer, or even a can of soup, and set bag aside.

Spoon the pudding into six to eight plastic cups (7- or 8-ounce size). Spoon 1/4 heaping cup of the whipped topping on top of each pudding cup.

Set a spoon, a pudding cup, and the cookie crumb bag in front of each child. Let the child stir the pudding and whipped topping. Have your child stir in half of the cookie crumbs (like sand). Now your child can decorate the sand cup with the remaining cookie crumbs and the assorted beach decorations.

Makes 6 scrumptious sand cups