This is the best baklava recipe that I have tried. Of course, it has been passed down to me by my mother, but it is one I want to share.
Ingredients for pastry:
1 pound phyllo pastry sheets
2 cups unsalted butter, melted (1 lb.)
1 pound blanched almonds, finely chopped
1 cup sugar
1 tablespoon cinnamon
8x14x2 baking pan, and pastry brush
Ingredients for Syrup (see below):
3/4 cup sugar
3/4 cup honey
2 cups water
Juice of 1/2 lemon plus the rind
To make the pastry, combine almonds, sugar, and cinnamon in a bowl. Place 8 sheets of phyllo pastry sheets, one at a time, in the bottom of 8x14x2 pan, brushing each sheet with melted butter before putting in pan. Sprinkle top sheet generously with some of the nut mixture and add 2 more buttered phyllo sheets on top. Sprinkle again with some of nut mixture. Continue adding buttered phyllo sheets, sprinkling every second sheet with nut mixture until all nut mixture is gone. Place remaining phyllo sheets on top, buttering each sheet. With a sharp knife, cut baklava into small diamond shaped pieces. Place a pan of water on the lowest shelf in a preheated 300 degree oven.
Bake baklava on middle shelf of oven for 3 hours, making sure that the water pan is always full. Remove from oven and pour cool syrup over pastry. This should make about 30-36 servings.
Syrup:
In a saucepan, combine 3/4 cup sugar, 3/4 cup honey, 2 cups water, juice of 1/2 lemon, and the squeezed lemon rind. Bring to a boil and continue boiling for 20 minutes. Remove lemon rind and cool. Remember, you will need to pour cool syrup over hot pastry.
This takes a little time and effort, but this is the most famous greek pastry, and you will want to know how to make it for special occasions. In Greece, such pastries are not really considered desserts. Fruit usually is served at the end of the meal, but coffee with a sweet pastry such as baklava is served to increase the appetite.
Wednesday, December 13, 2006
Tuesday, December 12, 2006
Best Creamy Banana Pudding
I got this recipe from Paula Deen, and it is definately the creamiest, most luscious banana pudding recipe I have ever tasted.
Ingredients:
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen Cool Whip (lite)
Line the bottom of a 13 by 9 by 2-inch glass dish with 1 bag of cookies. Cut the bananas into round slices and spread across the top of the cookies.
In a separate bowl, combine the milk and pudding mix and blend for about 2 minutes with a wire whisk. In another bowl, combine the cream cheese and condensed milk and mix using a handheld electric mixer until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
This recipe is best after 1-2 days when cookies soften a bit. So it is the perfect make-ahead dessert for a party.
Ingredients:
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen Cool Whip (lite)
Line the bottom of a 13 by 9 by 2-inch glass dish with 1 bag of cookies. Cut the bananas into round slices and spread across the top of the cookies.
In a separate bowl, combine the milk and pudding mix and blend for about 2 minutes with a wire whisk. In another bowl, combine the cream cheese and condensed milk and mix using a handheld electric mixer until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
This recipe is best after 1-2 days when cookies soften a bit. So it is the perfect make-ahead dessert for a party.
Cheesy Brocolli Casserole
If you are looking for a quick way to serve a healthy vegetable side dish, try this cheesy brocolli bake. I make this all the time and we never get tired of it.
Ingredients:
1 head of brocolli
6 slices American Cheese
1 stick butter
1 roll of Ritz Crackers
Wash and boil the broccoli. While it is boiling add the roll of Ritz crackers to a plastic bag and crush into crumbs with a rolling pin. This is a fast and easy way to make the crumbs. Take 1/2 of the cooked broccoli and place in a 2 quart casserole dish that is safe for the oven. Cover with 3 slices of American cheese. Add the remaining broccoli and another layer of cheese. Combine the butter and cracker crumbs in a separate bowl and sprinkle on top of the casserole. Bake at 350 degrees for about 15 minutes or until the top is bubbling.
Ingredients:
1 head of brocolli
6 slices American Cheese
1 stick butter
1 roll of Ritz Crackers
Wash and boil the broccoli. While it is boiling add the roll of Ritz crackers to a plastic bag and crush into crumbs with a rolling pin. This is a fast and easy way to make the crumbs. Take 1/2 of the cooked broccoli and place in a 2 quart casserole dish that is safe for the oven. Cover with 3 slices of American cheese. Add the remaining broccoli and another layer of cheese. Combine the butter and cracker crumbs in a separate bowl and sprinkle on top of the casserole. Bake at 350 degrees for about 15 minutes or until the top is bubbling.
Monday, December 11, 2006
Pat's Cheesy Artichoke Dip
This is a great appetizer to serve your guests at your next party. Add Ritz Party Crackers for dipping and this one will definately make the rounds.
Ingredients
2 Cans Artichoke hearts – Drain and Mash
2 Cups Hellman’s Mayonaise
2 Cups Parmesan cheese
1 Teaspoon lemon juice (fresh)
Preparation:
Drain and mash Artichoke hearts. Add Mayonaise, Parmesan cheese, and lemon juice.
Pour into baking dish.
Bake at 350 degrees 30 minutes till starting to brown on top.
So easy and so delicious!
Ingredients
2 Cans Artichoke hearts – Drain and Mash
2 Cups Hellman’s Mayonaise
2 Cups Parmesan cheese
1 Teaspoon lemon juice (fresh)
Preparation:
Drain and mash Artichoke hearts. Add Mayonaise, Parmesan cheese, and lemon juice.
Pour into baking dish.
Bake at 350 degrees 30 minutes till starting to brown on top.
So easy and so delicious!
Wednesday, November 29, 2006
Stuffed Tomato Casserole
For the flavor of stuffed tomatoes without all the work, try this "stuffed tomato" Casserole.
INGREDIENTS:
10 tomatoes
5 peppers
2 chopped onions
5 tablespoons butter
1 ½ lbs ground beef
Salt and pepper
Parsley, mint and basil (or use marjoram too)
3 tablespoons Tomato Paste
1 can Tomato sauce
3 ¼ cups water
1 ½ cups raw rice
Potatoes – sliced lenthwise
DIRECTIONS:
Saute onions in 3 tablespoons of butter. Add beef and brown well. Season with salt and pepper, parsley, mint and basil.
Combine 1 tablespoon tomato paste and 1 ¼ cup water. Add rice and mix. Bring to boil and cook until liquid is absorbed (adding more water till rice is cooked) by rice. Mix rice with meat mixture.
Line casserole with slices of tomatoes, add meat and rice mixture till half full, and sprinkle with Parmesan cheese. Repeat layers again and end with tomato slices on top and sprinkle Parmesan cheese on top.
Add a salad, and you have a filling and flavorful dinner.
Bake at 350-375 for 35 to 40 minutes.
INGREDIENTS:
10 tomatoes
5 peppers
2 chopped onions
5 tablespoons butter
1 ½ lbs ground beef
Salt and pepper
Parsley, mint and basil (or use marjoram too)
3 tablespoons Tomato Paste
1 can Tomato sauce
3 ¼ cups water
1 ½ cups raw rice
Potatoes – sliced lenthwise
DIRECTIONS:
Saute onions in 3 tablespoons of butter. Add beef and brown well. Season with salt and pepper, parsley, mint and basil.
Combine 1 tablespoon tomato paste and 1 ¼ cup water. Add rice and mix. Bring to boil and cook until liquid is absorbed (adding more water till rice is cooked) by rice. Mix rice with meat mixture.
Line casserole with slices of tomatoes, add meat and rice mixture till half full, and sprinkle with Parmesan cheese. Repeat layers again and end with tomato slices on top and sprinkle Parmesan cheese on top.
Add a salad, and you have a filling and flavorful dinner.
Bake at 350-375 for 35 to 40 minutes.
Greek Style Chicken and Potatoes
The fragrance of this dish will bring everyone to the kitchen with anticipation.
Ingredients:
1 package of Chicken cut up and without skin
¼ Cup Extra Virgin Olive Oil
4-5 whole garlic cloves, lightly crushed
2 Tablespoons Garlic Powder
4-5 potatoes cut into quarters
2 tablespoons chopped fresh oregano
Fresh Rosemary - Sprigs or in the jar
½ Stick unsalted butter
1/2 cup fresh lemon juice
Salt
Pepper
Directions:
Set oven to 350.
Prepare the chicken by rinsing and adding to Roasting Pan.
Add ¼ cup water to pan.
Add ¼ Cup Olive Oil over chicken and around pan.
Drizzle lemon juice over chicken and potatoes.
Place chopped garlic cloves into pan.
Add potatoes and sprinkle chicken and potatoes with salt, pepper, oregano, rosemary, and garlic powder.
Cut butter into pats and set on each piece of chicken.
Add ¼ cup water to pan
Bake in oven for one hour or until done, basting occasionally. Add water if necessary.
Serve with a traditional Greek Salad and side of Feta Cheese for a nourishing, flavorful and satisfying meal.
Ingredients:
1 package of Chicken cut up and without skin
¼ Cup Extra Virgin Olive Oil
4-5 whole garlic cloves, lightly crushed
2 Tablespoons Garlic Powder
4-5 potatoes cut into quarters
2 tablespoons chopped fresh oregano
Fresh Rosemary - Sprigs or in the jar
½ Stick unsalted butter
1/2 cup fresh lemon juice
Salt
Pepper
Directions:
Set oven to 350.
Prepare the chicken by rinsing and adding to Roasting Pan.
Add ¼ cup water to pan.
Add ¼ Cup Olive Oil over chicken and around pan.
Drizzle lemon juice over chicken and potatoes.
Place chopped garlic cloves into pan.
Add potatoes and sprinkle chicken and potatoes with salt, pepper, oregano, rosemary, and garlic powder.
Cut butter into pats and set on each piece of chicken.
Add ¼ cup water to pan
Bake in oven for one hour or until done, basting occasionally. Add water if necessary.
Serve with a traditional Greek Salad and side of Feta Cheese for a nourishing, flavorful and satisfying meal.
Southern Style Strawberry Pineapple Trifle
Ingredients:
2-10 Ounce Boxes of Frozen Strawberries in their own syrup….Thaw at Room Temp and keep syrup.
Large Tub of Cool Whip Lite
2 Cans (20 ounce) of Crushed Pineapple (Drain Well thru a Strainer)
2 Large packages of Instant Vanilla Pudding. (Not the small ones)
2 Entenmann’s ( or comparable) Sour Cream Pound Cakes
Directions:
For best presentation, use a clear Trifle bowl on a pedestal.
Defrost Strawberries and Drain Pineapple
Prepare Pudding according to Direction and keep in Refrigerator for a few minutes to set
Start Layering:
Layer bottom of Trifle Dish with Thin Slices (1/2”) of Pound Cake
Follow with layers of:
½ of Pudding
½ of Strawberries
Slices of Pound Cake
½ of Pineapple
Pound Cake
Remainder of Pudding
Remainder of Strawberries
Remaining Pound Cake - Reserve a few slices for finishing the top.
Remaining Pineapple
Cool Whip
Add Peaks to Cool Whip with a Spoon and Sprinkle Pound Cake Crumbs on top for color.
Add a few toothpicks halfway into top and cover with Saran Wrap. The toothpicks will hold the Saran Wrap up like a tent. Just don’t forget to remove them before serving.
Refrigerate till ready to serve.
Wednesday, July 12, 2006
Chocolate Gooey Butter Cake
This is my favorite recipe from Paula Deen. Everyone in my family loves this one! I can heartily rate it a 5 star!
Ingredients:
2 sticks unsalted melted butter, (keep the sticks melted separately)
2 Tablespoons butter for greasing the pan
1 (18.25 ounce)Betty Crocker Super Moist Milk Chocolate Cake Mix
1 8 ounce package cream cheese
3 eggs
3 tablespoons cocoa powder
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees.
Lightly grease a 13 by 9-inch glass pan
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir till well blended. Pat the mixture into the glass pan to cover bottom of pan.
With a hand mixer, beat the cream cheese until smooth and creamy. Add the remaining 2 eggs and 3 tablespoons of cocoa powder. Lower the mixer speed and add the sugar. Keep beating till ingredients are well mixed. Slowly add the remaining 1 stick of melted butter and vanilla, continuing to beat the mixture until smooth. Stir in nuts with a spatula. Pour filling over cake mixture that is already in glass pan. Bake for about 30 minutes being careful not to overcook. The center should be a little gooey when finished. Let cake cool on rack before cutting. This cake freezes well. I like to cut into pieces when partially dethawed for neater edges. Enjoy!
Ingredients:
2 sticks unsalted melted butter, (keep the sticks melted separately)
2 Tablespoons butter for greasing the pan
1 (18.25 ounce)Betty Crocker Super Moist Milk Chocolate Cake Mix
1 8 ounce package cream cheese
3 eggs
3 tablespoons cocoa powder
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees.
Lightly grease a 13 by 9-inch glass pan
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir till well blended. Pat the mixture into the glass pan to cover bottom of pan.
With a hand mixer, beat the cream cheese until smooth and creamy. Add the remaining 2 eggs and 3 tablespoons of cocoa powder. Lower the mixer speed and add the sugar. Keep beating till ingredients are well mixed. Slowly add the remaining 1 stick of melted butter and vanilla, continuing to beat the mixture until smooth. Stir in nuts with a spatula. Pour filling over cake mixture that is already in glass pan. Bake for about 30 minutes being careful not to overcook. The center should be a little gooey when finished. Let cake cool on rack before cutting. This cake freezes well. I like to cut into pieces when partially dethawed for neater edges. Enjoy!
Monday, April 10, 2006
Best Fluffy Biscuits
After trying quite a few biscuit recipes, this one is the fluffiest...
Ingredients
1 1/3 Cups Flour (White Lily)
2 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Crisco
2 Teaspoons Sugar
1 Beaten Egg
1/2 Cup Buttermilk
Start with all ingredients at room temperature. Preheat oven to 425.
Sift together 1 1/3 Cups Flour and 2 1/2 teaspoons of Baking Powder. I like to use a mesh strainer and tap it till the flour and baking powder goes through.
Stir in 1/4 Teaspoon of Salt and 2 teaspoons of sugar.
Cut in the Crisco till the mixture is crumbly. Do not overmix.
Stir together egg and buttermilk.
Make a well in the middle of dry ingredients and stir in the milk mixture with a fork stirring just enough to moisten.
Turn mixture out onto a lightly floured surface. Knead about 15 times and pat into a circle about 1/2 inch thick.
Cut out rounds with a cutter dipped in flour. Do not twist cutter. Push straight down and lift straight up.
Add to baking sheet and bake for about 30 minutes at 425 and serve warm on a decorative server.
Ingredients
1 1/3 Cups Flour (White Lily)
2 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Crisco
2 Teaspoons Sugar
1 Beaten Egg
1/2 Cup Buttermilk
Start with all ingredients at room temperature. Preheat oven to 425.
Sift together 1 1/3 Cups Flour and 2 1/2 teaspoons of Baking Powder. I like to use a mesh strainer and tap it till the flour and baking powder goes through.
Stir in 1/4 Teaspoon of Salt and 2 teaspoons of sugar.
Cut in the Crisco till the mixture is crumbly. Do not overmix.
Stir together egg and buttermilk.
Make a well in the middle of dry ingredients and stir in the milk mixture with a fork stirring just enough to moisten.
Turn mixture out onto a lightly floured surface. Knead about 15 times and pat into a circle about 1/2 inch thick.
Cut out rounds with a cutter dipped in flour. Do not twist cutter. Push straight down and lift straight up.
Add to baking sheet and bake for about 30 minutes at 425 and serve warm on a decorative server.
Wednesday, February 08, 2006
Luscious Banana Bread
No need for a mixer with this easy recipe, but be sure to use all ingredients at room temperature. This Banana Bread is moist, delicious, and perfect for an afternoon . Cut into slices, serve on a creamware cake stand, and let your guests enjoy!
Ingredients:
1/2 Cup (1 Stick) Unsalted Butter
3/4 Cup Sugar
1/2 Teas Salt
2 Eggs
1 Teas Vanilla Extract
1 1/2 Cups All Purpose Flour - Sifted
1 Teas Baking Soda
1 Teas Baking Powder
3 Ripe Bananas - mashed
Directions:
Preheat over to 350 degrees.
Spray a 9 x 5 inch Loaf Pan with Pam Cooking Spray
Mix well together the sugar and and butter with a spoon. Add salt, eggs, vanilla, flour, baking soda, bananas, and baking powder and mix well.
Pour batter into loaf pan and bake approximately 45-50 minutes. When done, take out of oven, and let rest in pan for about 5 minutes. Then remove from pan and let cool on a rack.
If desired add 2 handfulls of raisins or chopped walnuts before pouring into pan.
Tip: Whenever I have bananas that are becoming too ripe, I throw them into the freezer. When it is time to make banana bread, simply take them out of the freezer and let thaw. You'll never have wasted bananas again.
Ingredients:
1/2 Cup (1 Stick) Unsalted Butter
3/4 Cup Sugar
1/2 Teas Salt
2 Eggs
1 Teas Vanilla Extract
1 1/2 Cups All Purpose Flour - Sifted
1 Teas Baking Soda
1 Teas Baking Powder
3 Ripe Bananas - mashed
Directions:
Preheat over to 350 degrees.
Spray a 9 x 5 inch Loaf Pan with Pam Cooking Spray
Mix well together the sugar and and butter with a spoon. Add salt, eggs, vanilla, flour, baking soda, bananas, and baking powder and mix well.
Pour batter into loaf pan and bake approximately 45-50 minutes. When done, take out of oven, and let rest in pan for about 5 minutes. Then remove from pan and let cool on a rack.
If desired add 2 handfulls of raisins or chopped walnuts before pouring into pan.
Tip: Whenever I have bananas that are becoming too ripe, I throw them into the freezer. When it is time to make banana bread, simply take them out of the freezer and let thaw. You'll never have wasted bananas again.
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