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Post by Deleted on Apr 12, 2013 20:59:43 GMT
Baklava
1 pkg Phillo 2 cubes of unsalted
butter 2 cups chopped
walnuts ½ cup sugar 1 sprinkle of
cinnamon whole cloves
Heat oven to250’. Cut phillo to fit 9 x 13 pan (Athens phillo comes in 2 sections that fit). Take 2 layers andput in bottom of pan. Using pastry brush spread evenly with butter. Lay over this2 more layers and spread evenly with butter. Do this a total of 5 times. Sprinkle 1/3 of the walnut mixture evenly on the last layer. Put down 2 more sheets of phillo and spread evenly with butter then evenly with another 1/3 of the walnut mixture. Repeat. Cover with 2 more sheets of phillo and butter – continue until phillo is gone (you should have another unused stack for another time). Cut into squares, put whole clove in centerof each piece and put in oven until golden brown (about 1 hour). 1 cup honey ½ cup water 1 tsp lemon juice
Bring just to boil
and simmer for about 10 min and sprinkle over the hot baklava. Let cool.
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Post by tizzahell on Apr 12, 2013 23:20:07 GMT
I stole this version from the pond but, it is very similar to one my mom makes. Others nuts such as slivered almonds,or walnuts can be used in the base layer. I am thinking you chill it for a bit after the vanilla pudding so it sets up; before adding the chocolate.
Sex in a Pan
Mix and spread in bottom of pan. 2 c. flour 2 sticks butter 1/2 c. pecans
Bake at 325 degrees for 25 minutes. Let cool.
1 c. powdered sugar 1 (8 oz.) pkg. cream cheese, softened 1 c. Cool Whip
Spread over crust.
1 box instant vanilla pudding 1 box instant chocolate pudding 3 c. milk
Beat 1 minute spread over second layer.
Spread 2 1/2 c. Cool Whip over third layer.
Shred Hershey's chocolate bar and sprinkle over top. Best when chilled!!!!
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Post by Deleted on Nov 16, 2013 6:46:16 GMT
Wine Jelly
2 cups wine (rep wines tend to taste more like grape jelly than wine) 3 cups sugar 1 pouch liquid pectin
Bring to roil. Boil 1 minute. You can store in freezer or boil to seal jars.
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Post by Deleted on Nov 16, 2013 12:50:31 GMT
Wow! Bug it seems you have a few traditional Greek recipes posted! The sex in a pan does sound awesome Tizz~
Happy Holiday eating to all!
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Post by Deleted on Nov 17, 2013 7:20:35 GMT
I don't remember how mother got the Vasilopita. It seems to me that it was a friend of hers or a church thing. The Baklava I learned when pregnant with my son 33 yrs ago. The ex loved it and ordered it all the time when we went to this Greek pizza place. The owner decided I should learn. I've never regretted learning.
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Post by tizzahell on Nov 18, 2013 10:27:15 GMT
There are a few recipes in other threads that would work in here too such as this one from the chocolate thread...
Turtle Shortbread Bars
Preheat oven to 350, unwrap caramels and put into a saucepan with the 2tsp milk, place pan on the oven exhaust burner, stirring occasionally until caramels are just melted.
1 cup flour 1/2 cup packed brown sugar 1/2 cup butter 1 14oz can of sweetened condensed milk 2 tsp vanilla 2 cups chopped pecans 1 cup coconut 20 vanilla caramels 2 tbsp milk 1 cup (milk or semi-sweet) chocolate chips
For the crust stir together flour and brown sugar, cut in the butter until crumbly. Press into a 9x13 pan and bake for 15 minutes. Carefully mix the 2 tsp. vanilla into the can of sweetened condensed milk. Sprinkle both nuts evenly over the crust as soon as it is done, leave oven on. Evenly pour the milk/vanilla over the nuts, return to the oven and bake for a further 25-30 minutes or until filling set. When they come out of the oven again drizzle the melted caramel over the top and then sprinkle on the chocolate chips. cool completely and then enjoy!
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Post by tizzahell on Nov 18, 2013 10:34:15 GMT
Whipped Shortbread Cookies
1 lb butter (very,very soft) 1/2 cup cornstarch 1 tsp. vanilla 1 cup icing sugar 3 cups flour
Put all ingredients into a large bowl (or food processor) and whip for three minutes with an electric beater (could be done by hand too; if you had to). Drop by the spoonful onto an ungreased cookie sheet; for a little Christmas colour you can put a very thin slice of green or/and red glace cherry on top or, for chocolate lovers a large chocolate chip.
bake at 350 about 12-15 minutes or until golden.
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Post by Deleted on Dec 11, 2013 6:53:41 GMT
Peanut Butter Marshmallow Squares
These are my all time fav and my sister always makes me up a batch. Not only are they super easy to make but they are super yummie!
www.food.com/recipe/peanut-butter-marshmallow-squares-406380
1/2 cup butter or 1/2 cup margarine 1 cup peanut butter 1 (300 g) bag butterscotch chips 1 (200 g) bag mini-colored marshmallows Directions:
1 Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows). 2 Stir in mini marshmallows. 3 Pour in a greased 11" x 13" pan. 4 Refrigerate and cut into small (1-1/2") squares.
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Post by Deleted on Dec 13, 2013 19:19:42 GMT
I'll have to try making those. My son loves peanut butter. Heck, most people like peanut butter.
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Post by Deleted on Dec 15, 2013 6:35:43 GMT
I'm telling ya they are pretty darn easy to eat and I love them.
I grew up in a very strict Baptist home and one of the very few benefits was that there were always a lot of pot luck dinners at the church so it exposed me to a bunch of different and fun food. Sadly, this is the one I like the most - much more so than those other sophisticated choices.
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Post by tizzahell on Dec 16, 2013 2:00:59 GMT
I like them too but, my oldest has a peanut butter allergy. I could make them just for me and, the youngest maybe
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Post by Deleted on Dec 17, 2013 5:47:52 GMT
For you peanut persons you just might enjoy PayDay Bars
Mix until crumbly:
1 pkg yellow cake mix 1/3 cup butter or margarine 1 egg
Press into lightly greased 9x13 pan. Bake 10-12 minutes at 350. Remove from oven and immediately sprinkle with 3 cups miniature marshmallows. Return to over for 2 to 3 minutes - until marshmallows melt slightly. Let cool while you mix:
2/3 cups white karo syrup 1/4 cup butter or margarine 2 tsp vanilla 12 oz pkg peanut butter chips
Stir the above in saucepan until smooth. Remove from heat and add:
2 cups Rice Krispies 2 cups salted peanuts
Spoon on top of marshmallows. Cool completely, cut and serve.
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Post by Deleted on Dec 7, 2018 17:59:43 GMT
Basic Fudge recipe (and things I do to it)
Mix in large bowl:
18 oz of chocolate chips (about a bag and 1/2) 1 jar marshmallow cream 1 tsp vanilla. 2 cups chopped nuts (optional) 1/2 pound of butter (2 cubes)
In heavy pan:
1 can evaporated milk 4 1/2 cups sugar
Over low heat, bring to boil the milk and sugar. Boil 10 minutes, stirring to keep from scorching. Pour over mixture in bowl. Sir until mixed then pour into buttered pan.
*** Personalized options.
You can substitute peppermint for the vanilla. You can use white chips instead of chocolate for white fudge. I stir in finely crushed candy canes or peppermint extract.
I love using the white chips and grating the peal of one orange into it.
If you love Bailey's, reduce the butter to 1 and 1/2 cubes, do not add the vanilla, then use one of those tiny bottles of Bailey's (unless you know how much is in that bottle) when mixing everything together.
Happy holidays!
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Post by Deleted on Dec 7, 2018 21:29:32 GMT
I'm pretty sure I've gained 10 pounds just reading this thread. ;)
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Post by Stumour on Dec 8, 2018 12:54:04 GMT
Have my job, F1... I'm losing weight n down to under a 32" waist.... I can now claim my hips are same as waist and can take doon ma breeks without undoing them ffs
Have to admit some o thon recipes made me wanna lick the effin screen!
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