Baklava

Ingredients:

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Directions:

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Cute Cupcake Ideas

Here are some apple cupcakes I made for our end of the year party at school:

Printable Wrappers

-Vanilla Cupcakes
-Red Vanilla Frosting
-Red Sprinkles
-Pretzels
-Green Candy Melts










I think these are adorable, it may be my next project:
Ice Cream Sundae Cupcakes

Asian Lettuce Wraps

Ingredients:

• 16 Boston Bibb or butter lettuce leaves
• 1 large can chicken
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 2 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons ginger
• 2 tablespoon rice wine vinegar
• 1 teaspoon Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 1 teaspoons Asian (dark) sesame oil

Directions:

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet cook the onion stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and chicken; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Fondant

Ingredients

• 1/4 cup butter
• 1 (16 ounce) package miniature marshmallows
• 4 tablespoons water
• 1 teaspoon vanilla extract
• 2 pounds confectioners' sugar, divided

Directions

1. Place the butter in a shallow bowl, and set aside.
2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Tips for rolling fondant:

• Use shorting to roll out the fondant it gives it a shiny look
• To add color do it in the melted marshmallows otherwise you have to kneed it in later and it can ruin the consistency
• It will store up to 6 months at room temperature
• Do not store in the fridge

White Cake

• Ingredients:
• 
  
• 2 3/4 cups sifted cake flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 4 egg whites
• 1 1/2 cups white sugar
• 3/4 cup butter
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 
  

Directions

1. Measure sifted flour, baking powder, and salt; sift together three times.
2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
3. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Spanakopita

Ingredients

• 1/2 cup vegetable oil
• 2 large onions, chopped
• 20 oz  frozen chopped spinach - thawed, drained and squeezed dry
• 2 tablespoons chopped fresh dill
• 2 tablespoons all-purpose flour
• 8 oz packages feta cheese, crumbled
• 2 eggs, lightly beaten
• salt and pepper to taste
• 1 1/2 (16 ounce) packages phyllo dough
• 3/4 pound butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
3. Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
4. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough.
5. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

Pastitsio

• Ingredients:
• 
  
• Pasta Layer
• 1 pound dry ziti pasta
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1 dash ground nutmeg
• salt and pepper to taste
• 3 eggs, lightly beaten
•  
• Meat Layer
• 2 tablespoons butter
• 1 large onion, chopped
• 1 clove garlic, crushed
• 1 1/2 pounds lean ground beef
• 1/4 cup tomato paste
• 1/2 cup dry red wine
• a little paprika 
• a little cinnamon
• a little water
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste
•  
• Cheese Layer
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1/4 teaspoon ground nutmeg
• 1 egg, lightly beaten
• 1 block of Kasseri or Fontina Cheese (shredded)
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and return to pan.
3. Melt butter until golden brown and pour over ziti, add 1/4 cup of the Parmesan cheese, nutmeg, salt, pepper and toss well; allow to cool. Add eggs and toss again; set aside.
4. To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft. Increase heat and add ground beef; stir well. Cook meat begins to brown. Drain Fat.  Return to heat and add tomato paste, wine, water, parsley, salt, pepper, paprika, & cinnamon. Cover and simmer over low heat for 20 minutes.
5. To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Slowly add cheese,nutmeg, salt, pepper and cool slightly before stirring in beaten egg.
6. To assemble pastitsio: Grease a 9x13 inch baking dish. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top that with remaining ziti. Pour on cream sauce and spread to completely cover ziti. Sprinkle remaining cheese on top.
7. Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares to serve.

Strawberry Pie

Ingredients:
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 Tbs. cornstarch
3/4 cup water
Whip Cream

Directions:

1. Bake pie crusts as stated on package.  
2. Chop up strawberries into quarters or slice thinly.  
3. Arrange half the strawberries in the bottom of the baked pie crust
4. Place the remaining berries (mashed) in a medium saucepan with sugar, bring to a boil over medium heat stirring frequently
5. In a small bowl, whisk together cornstarch and water.  
6. Slowly add cornstarch mixture into boiling berry mixture.  
7. Reduce heat and simmer until thickened, about 10 minutes, stirring constantly.
8. Pour mixture over berries in pastry shell.  
9. Chill pies for several hours before serving

Mint Brownies

My co-worker Robert Bickel made these and I fell in love:

Ingredients:
Brownie Layer
1/2 cup unsalted butter, cut into pieces
4 oz unsweetened chocolate, coarsely chopped
1 1/4 cups granulated white sugar
1 tsp. pur vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp. salt

Mint Layer
2 Tbs unsalted butter, at room temp
1 cup confectioners sugar, sifted
1 to 1 1/2 Tbs heavy cream
1/2 tsp pure peppermint extract or 1-2 Tbs cream de' menthe
Green food coloring (optional)

Chocolate Glaze
3 oz semisweet chocolate, chopped
1 Tbs unsalted butter

Directions:
Brownie Layer 
Preheat oven to 325 degrees F and place the rack in the center of the oven.  Have ready a 9 x 9" square baking pan that has been lined with aluminum foil across the bottom and up two opposite sites of the pan.  Set aside.


In a double boiler melt the butter and chocolate.  Remove from heat and stir in the sugar and vanilla extract.  Add the eggs, one at a time, beating well after each addition.  Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute).  Pour the brownie batter evenly into the prepared pan.


Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown.  A toothpick inserted in the center of the brownies will come out almost clean.  Remove from oven and place on a wire rack to completely cool.


Mint Layer
In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth.  Add a few drops of green food coloring if you want the frosting green.  If the frosting is too thick, add a little extra cream.  The frosting should be just thin enough to spread.  Spread the frosting evenly over the cooled brownie layer.  Place in the refrigerator for about 5-10 minutes or until firm.


Chocolate Glaze
Either in a double boiler or the microwave on low, melt the chocolate and butter.  Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.


To Serve:
Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board.  With a sharp knife cut into 30 squares.  It is a good idea to wipe your knife between cuts with a damp cloth.  These brownies can be stored in the refrigerator for several days or else frozen.


Makes about 30 1 inch squares.