3. Ingredients:
2(.25 oz) packages active dry yeast 4 ½ cups APF
¼ cup warm water 1 tsp salt
1 ½ cup buttermilk ½ cup vegetable oil
½ tsp baking soda ½ cup butter, melted’
Procedure:
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy,
about 10 minutes. In a small saucepan, heat the buttermilk until warm to
the touch.
2. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the
flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a
time, until a soft dough forms. Turn dough out onto a lightly floured
surface and knead 20 times. Cover and let rest for 15 minutes. In a small
bowl, stir together the butter, brown sugar and cinnamon.
3. On a lightly floured surface, roll dough out into a large rectangle. Spread
the brown sugar and butter mixture over the dough, roll up into a log and
pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a
lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover
and refrigerate overnight. If baking immediately, preheat oven to 400
degrees F (200 degrees C).
4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let
stand for 2 to 3 minutes before serving.
5. Ingredients:
1 (16 ounce) package phyllodough 1 poundchopped nuts
1 cup butter 1 tsp ground cinnamon
1 cup water 1 cup white sugar
1 tsp vanillaextract ½ cup honey
Procedures:
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.
7. Ingredients:
1 ¼ cups APF ¼ tsp salt
½ cup butter, chilled and diced ¼ cup ice water
Procedure:
1. In a large bowl, combine flourand salt. Cut in butter until
mixture resembles coarse crumbs. Stir in water, a tablespoonat
a time, until mixture forms a ball.Wrap in plastic and
refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate.
Press the dough evenly into the bottom and sides of the pie
plate.
9. Ingredients:
1 cup water ½ cup butter
¼ tsp salt 1 cup APF
4 eggs 1 ¼ cups milk
1 (3.4 oz) package instant vanilla pudding 1 tsp almond extract
½ cup semi-sweet chocolate chips 1 tbsp butter
1 cup heavy cream, whipped 1 ½ tsp milk
1 ½ tsp light corn syrup
Procedure:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie
sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the
sheet.
2. In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a
boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a
ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a
time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on
the cookie sheet, to form a ring.
3. Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving
ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool,
slice in half horizontally, and place bottom ring on serving plate. Spoon Almond
Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
4. To make Almond Cream Filling: Prepare pudding according to instructions on
package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon
almond extract.
5. To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine
chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn
syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of
chilled ring.
11. Ingredients:
5 cups choppedmixed vegetables 1 egg
1 tbsp melted butter 1 clove garlic
2 tbsp olive oil, divided ½ crumb feta cheese
8 sheets phyllo dough salt&pepper to taste
dried dill weed to taste onionpowder to taste
Procedure:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch
casserole dish with olive oil.
2. Place vegetables in a steamer over 1 inch of boiling water, and cover.
Cook until tender but still firm, about 2 to 6 minutes; drain.
3. Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil,
garlic, feta cheese and melted butter. Stir in salt, pepper, dill and
onion powder. Fold steamed vegetables into egg mixture.
4. Lay 4 sheets phyllo dough in the prepared dish and brush with olive
oil. Lay 4 more sheets of dough in the dish, so that the edges overlap
in the pan but most of the dough extends beyond the sides of the
dish.
5. Spoon vegetable mixture into dish and fold dough across the top.
Brush with olive oil.
6. Bake in preheated oven for 30 to 35 minutes.
