Being half Greek, I grew up eating baklava. Anyone who has ever made baklava knows that it is very time consuming and difficult at times because phyllo dough dries out so fast. I like these bars because they are so easy to make and are a fun little twist on traditional baklava. Enjoy!
Baklava Bars
2 packages refrigerated sugar cookie dough
1 1/2 cups chopped walnuts
1/2 cup sugar
1/2 butter, softened
1/2 teaspoon allspice
1 box frozen mini phyllo shells, thawed and crumbled
1/3 cup Greek honey
2 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon vanilla
Preheat oven to 350 degrees.
Spray a 9 x 13-inch pan with non-stick cooking spray. Press sugar cookie dough evenly in the bottom of the pan using your hands. Bake for 15 to 18 minutes. Remove from oven.
In a medium bowl, add walnuts, sugar, softened butter and allspice. Mix with a fork until well blended and crumbly. Sprinkle walnut mixture over the cookie crust. Sprinkle crumbled phyllo shells over the walnut mixture. Bake for an additional 25 to 30 minutes or until golden brown.
In a small bowl, place honey, 2 tablespoons butter, brown sugar, lemon zest and lemon juice and microwave uncovered for 90 seconds or until bubble. Stir in vanilla. Drizzle honey mixture over the baklava bars. Let cook completely in the pan.
Footnote - Cut the bars into 9 large squares, then cut each square diagonally into 2 triangles.
Baked Feta with Lemon & Herbs
Baked Feta with Lemon & Herbs
2 - 8 oz. blocks feta cheese
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 lemon, sliced, divided
Fresh rosemary sprigs, oregano and parsley
Preheat oven to 350 degrees.
In a small over-proof dish, place the blocks of feta and drizzle with olive oil. Sprinkle with salt and pepper. Top with half of the lemon slices. Arrange rosemary, oregano and parsley around the cheese. Bake for 25 to 30 minutes. Top with remaining lemon slices and garnish with additional fresh rosemary, oregano and parsley. Serve with pita chips.
2 - 8 oz. blocks feta cheese
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 lemon, sliced, divided
Fresh rosemary sprigs, oregano and parsley
Preheat oven to 350 degrees.
In a small over-proof dish, place the blocks of feta and drizzle with olive oil. Sprinkle with salt and pepper. Top with half of the lemon slices. Arrange rosemary, oregano and parsley around the cheese. Bake for 25 to 30 minutes. Top with remaining lemon slices and garnish with additional fresh rosemary, oregano and parsley. Serve with pita chips.
7.08.2010
Ridgefield Park 4th of July Parade
So here I am in my Ladies Auxiliary shirt and Walter's uniform hat hamming it up for the camera on the parade route...LOL!!
Photo by - Christopher Torello
http://www.cptfiregroundphotos.smugmug.com/
Photo by - Christopher Torello
http://www.cptfiregroundphotos.smugmug.com/
Italian Mac & Cheese with Ham
Someone once called this a "culinary orgasm"....LOL!
Italian Mac & Cheese with Ham
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups grated Fontina, packed
3/4 cup finely grated Parmesan, packed
3/4 cup grated mozzarella, packed
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley
Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
Footnotes - If possible, use fresh cheeses and grate them yourself.
Italian Mac & Cheese with Ham
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups grated Fontina, packed
3/4 cup finely grated Parmesan, packed
3/4 cup grated mozzarella, packed
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley
Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
Footnotes - If possible, use fresh cheeses and grate them yourself.
7.06.2010
Scooby Doo Mystery Cake
This weekend my cousin Gracie's twin boys turned 4 years old. They had a Scooby Doo theme party. My friend Tara and I were asked to make their birthday cake. We had never made a cake using fondant before nor had we ever baked a stacked cake before either. The cake was a yellow cake with vanilla and chocolate filling. I admit...there were a few times that I was ready to cry...but the end result...and the reaction from everyone was so worth it! Thank you so much Gracie and Jason for asking us to make the cake! XOXO