Baklava

 

1 - 16 ounce package phylo dough

10 ounces finely chopped pecans (or mixture of nuts including pistachios or walnuts)

1 cup butter 

2-3 teaspoons cinnamon 

3/4 cup water 

1 cup sugar 

1/2 cup honey 

1/4 cup Karo syrup

2 teaspoons vanilla 

dash of salt

Preheat oven to 325°. Trim phylo dough to fit a 9 x 13” pan. Mix nuts with cinnamon and set aside. 

Butter the bottom and sides of pan. Place two sheets of dough in the pan and brush butter on top (using a spray bottle for the butter is even easier). Keep a damp towel on the remaining sheets of dough. Alternate adding two sheets of dough to the pan and topping with butter until there are eight sheets layered.

Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, and then, nuts, layering as you go. Reserve eight sheets of dough for the top with butter in between every two, just like the bottom.

Using a sharp knife, cut into four columns the long way, then cut diagonally across making rhombus shapes. Butter the very top after you have cut the pieces.

Bake for 60-70 minutes until it is golden and crisp. While it is baking, boil the water, sugar, honey, and Karo syrup for 10 minutes. Add vanilla and a sprinkle of salt.

Remove baklava from the oven when it is done and immediately spoon sauce over the entire thing evenly. Let cool. Serve in cupcake wrappers.

Lana’s Cheesecake

1 sleeve graham crackers, crushed

1/4 c sugar

1/4 c butter, melted

8 oz block cream cheese 

3/4 c powdered sugar

2 c (1 pint) whipping cream

1 can blueberry pie filling 

Mix cracker crumbs, sugar and butter. Press into a 9x13 dish. Whip cream cheese with powdered sugar, then whip in cream. Layer over crust and chill. To serve, cut squares and top with pie filling.

Boterkoek (Dutch Butter Cake)

(pronounced "boater-kook")

2 sticks butter
2 cups sugar
2 eggs
2 tsp almond extract
3 cups flour
2 tsp baking powder
1 beaten egg
24-36 whole almonds

Cream sugar and butter together. Mix in eggs and extract. In separate bowl, mix baking powder and flour together. Add dry ingredients to wet and mix well.

Split dough in half and form two balls. Press each into an ungreased pie plate. Brush tops with beaten egg. Press almonds around cakes, using 12 per pan or 16 per pan depending on how many pieces you want to cut it into.

Bake at 375° for 30 minutes.  Don’t undercook. Let cool and slice.

Almond Crunch Pie

 

3 egg whites

1 c. superfine sugar *

1 tsp. vanilla

pinch of salt

20 Ritz crackers, crushed

1 c. pecans, chopped

Beat egg whites until stiff. Add sugar, vanilla and salt, then beat for 30 more seconds. Fold in crumbs and nuts. Spread into a 9” pie plate which has been misted with cooking spray. Bake at 350° for 25-30 minutes until golden brown. Cool.

topping:

2 c. heavy cream

1 ½ tsp. almond extract

1 tsp. vanilla

2 tsp. sugar

Whip cream to soft peaks. Add all other ingredients and whip to stiff peaks. Spoon onto completely cooled pie shell using circular strokes. Serve immediately.

*(or just pulse regular sugar in blender or food processor for 30 seconds or so)

Easy Microwave Caramels

Easy Microwave Salted Caramels
(slightly modified from Food.com)


1/4 c. butter
1/2 c. sugar
1/2 c. brown sugar
pinch of salt
1/2 c. light Karo syrup
1/2 c. sweetened condensed milk
kosher salt


Combine all ingredients in microwave safe bowl. Cook 6 minutes, stirring every 2 minutes. Stir and pour into lightly greased 8x8 glass baking dish. Sprinkle with kosher salt. Let cool.


Cut, wrap in wax paper and store in an air tight container.

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Rice Balls

Tony has to have these when the NFL season starts. It just isn't fall without them!

Rice Balls

1 large (6 oz.) pkg. Jello (strawberry and orange are our favorite flavors)
1 c. Karo syrup
1 c. sugar
2 (6 ox.) bags Puffed Rice cereal

In a saucepan, heat jello, karo and sugar to a boil. Boil just until sugar is dissolved (less than two minutes).

Pour mixture over cereal in a large bowl and mix well to coat. Butter hands and form into balls. Place on waxed paper to cool.

Sugar Cookies

 
(Can you believe how tiny my kids are in these photos? They're from Dec. 2007)


Lana's Sugar Cookies

1 c. butter
1 c. sugar
2 eggs
1 T. milk
1 t. vanilla
3 c. flour
3 t. baking powder

Cream together butter and sugar. Add eggs, milk and vanilla and mix well. Sift together flour and baking powder and stir into the wet ingredients.

Chill for ten minutes. Roll and cut into desired shapes. Bake at 350º for 10 minutes or until very light brown.


(2009 and Christian's on the counter again!)

Fudge

Absolutely, Positively, Best. Fudge. Ever.
~from my friend, Angie Kilgore~

1 c. heavy cream
2 c. sugar

Boil together until it reads 230º on a candy thermometer. Remove from heat and add:

1 stick butter, cut into slices
2 XL size (4.25 oz.) Symphony bars with almonds and toffee chips, broken into several pieces each
1 t. vanilla

Stir until chocolate bar is melted and fudge looks smooth. Pour into buttered 9x13 dish and refrigerate for at least three hours (if you can restrain yourself). Cut into pieces and enjoy!


*Angie's original recipe ended with "Bring some to the Kilgore's." :)

Sugar Cookie Bars

(photo stolen from Natalie's blog--she introduced these amazing treats to us!)

Sugar Cookie Bars

(from taste buds)

1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl whisk together flour, salt, and soda. Add to wet mixture and mix just until combined. Spread on a greased 13x18 half sheet pan (I usually halve the recipe and it covers most of a standard jelly roll pan). Bake at 375º for 12-15 min, until light golden brown.

Frosting:
1/2 cup butter; room temp
1/2 cup shortening

1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until it's a smooth spreading consistency.

Here's how you can make them into Christmas trees: I cut the rows, but then into triangles instead of squares.

 Then frosted them individually with a pastry tip and added mini M&M's as ornaments!

Banana Bread

My Favorite Go-To Banana Bread

1/2 c. shortening
3/4 c. sugar
1/2 c. brown sugar
2 eggs
1 t. vanilla
1 c. mashed, overripe banana
2 c. flour
1/2 t. baking soda
1/4 c. sour milk (I just put 2 t. vinegar into my measuring cup, then fill to 1/4 c. with milk--it curdles!)
1 t. salt
chopped nuts, optional

Cream shortening and sugars together. Stir in eggs, vanilla and banana. In separate bowl, mix flour and baking soda. Add dry ingredients to wet in halves or thirds, alternating with sour milk. Add nuts, if desired. Pour into greased large loaf pan, two small loaf pans, or 9x13 baking dish. Bake at 350° for 40-45 minutes for loaf pans, or  30-35 minutes for baking dish.

Meringue Cookies

(photo of bone meringue cookies that we brought to Joy's Halloween party in 2010)

Even though they're fat-free and low calorie, these are still scrumptious!

Meringue Cookies

3 egg whites, room temperature
1 cup white sugar
1/2 teaspoon white vinegar
1/2 teaspoon vanilla
1/8 teaspoon salt

Preheat oven to 235 degrees. Line baking sheets with parchment paper.

Whip egg whites to soft peaks. Gradually add the other ingredients while whipping to stiff peaks. Drop by spoonfuls or pipe onto prepared cookie sheets.

Bake for 1 1/2 hours, turn oven off. Open oven door about one inch and let sit in oven for an additional hour. Remove carefully from parchment.

*Also delicious with mini chocolate chips added.
*Can replace the sugar with 1/2 to 3/4 cup of Splenda to make sugar-free!

Can just drop by tablespoonful for plain, or get creative with holiday shapes! (photos are linked for credit and/ or tutorial)

Teddy Bear Treats

We did these for our Teddy Bear Tea Party in preschool May of 2010 and they were just too cute not to include here! Assemble using a pretzel rod, toasted coconut marshmallows--one for the head and 1/4 for each ear, 1/2 mini marshmallow for the snout and mini chocolate chips for the eyes and nose. I used peanut butter to "glue" the pieces together, but you could also use frosting.

Mom's Cheesecake

(photo from March 14th "pi day" 2011)


Chiffon Cheesecake

Crust:
1 c fine graham cracker crumbs
3 T sugar
1/4 c butter, softened

Combine ingredients and press into pie plate. Refrigerate one hour. May use pre-prepared graham cracker crust, if desired.

Filling:
1 (8oz.) cream cheese, softened
1/2 c sugar
2 c Cool Whip

Beat cream cheese and sugar until creamy, then fold in Cool Whip. Pour into crust and chill at least three hours. May be topped with pie filling or berries.

Chocolate Lush

Chocolate Lush

1 stick butter or margarine
1 c. flour
1 - 8 oz. pkg. cream cheese
1 c. powdered sugar
2 sm. pkgs. instant chocolate pudding
3 c. milk
1 - 12 oz. container of Cool Whip
1 chocolate bar

Cut butter and flour together with a fork or pastry knife and then press into a 9"x13" pan. Bake until light brown (about 15 min.) at 375°. Cream together cream cheese and powdered sugar. Fold in 1 c. of Cool Whip. Spread mixture over cooled crust. Mix pudding with milk and spread over cream cheese layer. Spread remaining Cool Whip on top and shave bits of chocolate bar over dessert with a potato peeler. Refrigerate 3-4 hours.

Make sure after you're done mixing the pudding layer that you clean your utinsils immediately:

(picture from May 2008)

And here is a side view of a piece that I took using the macro setting on my camera and I thought it came out looking very luscious:

Turtle Pumpkin Pie

Turtle Pumpkin Pie (from the Kraft foods website)

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.
REFRIGERATE at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.

Makes:10 servings

Cranberry White Chocolate Oatmeal Cookies

Cranberry White Chocolate Oatmeal Cookies

1/2 cup butter
1/2 cup Crisco shortening
1 & 1/4 cup brown sugar
1/2 cup sugar
2 eggs
2 Tbs. milk
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
3 cups oats
1 cup white chocolate chips
1 cup Craisins

Preheat oven to 375 degrees. Cream butter, Crisco, and sugars together. Mix in eggs, milk and vanilla. In a seperate bowl, mix flour, soda, and salt. Mix dry ingredients into wet, then stir in oats, chips and Craisins. Drop by large tablespoonful onto greased cookie sheet and bake for 10 to 12 minutes.

Saltwater Taffy

(Christian pulling taffy at our pioneer party with Ann and Natalie, July 2009)

Saltwater Taffy

2 cups sugar
1 cup light corn syrup
1 cup water
1 & 1/2 tsp. salt
2 Tbs. margerine or butter
1/4 tsp. vanilla, peppermint extract, or other flavoring
few drops food coloring (optional)

Butter a 9x13 baking dish and set aside. Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, corn syrup, water and salt. Cook and stir over medium-high heat to boiling. Clip on candy thermometer and cook over medium heat without stirring to 265 degrees (about 40 min.). Remove from heat and stir in margerine, flavoring and coloring. Pour into prepared pan and cool for about 15 minutes or till easy to handle.

Butter hands. Divide candy into 6-8 pieces, then twist and pull each piece until it turns a lighter, creamy color (about 10 min.). Stretch into a rope shape and, with buttered scissors, snip taffy into bite size pieces. Wrap in clear plastic wrap or waxed paper.