Saturday, January 13, 2018

baklava. Cousin

This is so easy to make and oh so tasty

Beautiful dessert, and very unique. Something special and sweet for your next big dinner.
Bougatsa
3 sticks butter, clarified
3 cups walnuts
1 tsp cinnamon
½ cup sugar
7 eggs
1 cup sugar
1 1/2 cups cottage cheese
½ tsp salt
2 tsp vanilla
3 tsp of  butter
filo sheets
Preheat the oven to 350 degrees.
Melt the butter, 
In the bowl of a food processor, pulse the walnuts until they are a coarse crumbs.



 Put the nuts in a bowl and add the sugar and cinnamon.


In the same food processor, add the eggs, sugar, cottage cheese, salt and vanilla and process until smooth and fluffy.
Brush the pan with butter, and then add one sheet of filo pastry

 Brush the filo dough with butter and then add another layer. Repeat this process, (switching the direction of the filo pastry each time) until you have 3 layers.




 Brush the top piece with butter, and then sprinkle about half of the walnut/sugar mixture onto the filo dough, evenly distributing it.


 Add one more sheet of filo and butter over the nuts layer



 Next, pour the custard in.


 Lay a piece of filo over the custard and gently butter it.


 Lay a second piece of filo and butter it.

 Gently spread the other half of the nut mixture over the filo dough.


Do another three layers of filo over the top in the same way that you did the first three layers.
When you get to the top, tuck all of the overhang in, and generously brush the whole thing with melted butter.

 Carefully slice the top into squares so that the filo won’t puff up too much.





Bake the bugatso in a 350 degree oven for about 45 minutes or until the filo is golden.



 Let the bugatso cool before cutting in order to let the custard set
.

Chocolate cake Baklava



It  does not get any better than this 


Crunchy layers of phyllo dough filled with fudgy cinnamon-spiked walnut brownie and soaked in sweet honey to become brownie baklava bliss!

Gooey cinnamon-spiked walnut cake or brownie  is baked between buttery layers of phyllo dough and finished off with a generous drizzle of honey for a decadent and oh so delicious dessert!



 Here’s a quick look at how easy it is to assemble!



 You just mix together the brownie batter and layer it between several sheets of phyllo dough, then cut it into squares and sprinkle with more chopped walnuts before baking it to buttery brownie baklava bliss!


mix the packet cake mix as per instructions

Roll phyllo dough out onto a work surface. Place a 9×13-inch baking dish in the center of the phyllo and cut around the edges with a sharp knife so that the phyllo sheets are shaped to fit the dish. Cover the phyllo with a damp cloth while you are assembling the baklava.
3. Melt 1 cup butter in a microwave safe bowl. Spread the bottom and sides of the 9×13-inch baking dish with some of the melted butter. Place a sheet of phyllo in the bottom of the baking dish and brush generously with the melted butter. Repeat with 6 more sheets of phyllo dough, brushing each sheet with melted butter.
4. Spread half of the brownie batter evenly over the 7 sheets of phyllo that are in the bottom of the baking dish. Layer 6 more sheets of phyllo dough, brushing each sheet generously with melted butter, on top of the brownie layer. Spread the remaining brownie batter over the middle layers of phyllo dough.
5. Top the second layer of brownie batter with the remaining phyllo sheets, brushing each sheet with melted butter. Using a sharp knife, cut the unbaked baklava into 24 squares. Brush with remaining butter and sprinkle with remaining 1/2 cup chopped walnuts.
6. Bake for 30-35 minutes or until baklava is golden and starting to crisp on top. Remove from the oven and drizzle with 1 cup honey. Let baklava set for 3 hours then drizzle with remaining 1/2 cup honey before cutting and serving.

Puff pastry cheese and ham melts

I love anything to do with puff pastry it is my down fall lol

serve this up with a salad 



Ham and Cheese Puff Pastry Melt

Yield 8 servings
Delicious ham and cheese melted between layers of flaky puff pastry. This Ham and Cheese Puff Pastry Melt is the perfect way to use up leftover ham.

Ingredients

2 Puff Pastry Sheets
3/4 pound ham, cut into small cubes
1 cup shredded Cheddar cheese
1 egg and 1 tablespoon water egg wash

Instructions

Allow puff pastry defrost.
Preheat oven to 400 degrees.
Roll out one puff pastry sheet onto a greased baking sheet.
Top the pastry with a layer of ham then sprinkle on a layer of cheese. Leaving about one inch along the edge of the pastry which will be pinched to seal the pastry.
Prepare and egg wash by mixing the egg and water together with a fork.
Brush the inside pastry edges with egg wash.
Put a second layer of pastry over top and press down lightly along edges with your fingers or a fork to form a seal.
Cut several slits slits into the top pastry sheet.
Brush the top with remaining egg wash.
Bake on the center rack for about 20 minutes or until golden brown.
Cool slightly and cut into 8 pieces.

Knitted slippers EASY

Thanks Nola for the pattern
Here is one for the grownups to wear
This pattern is worked flat on circular needles to make the
picking up of stitches easier.
CUFF
With yarn doubled, cast on 39 stitches.
Row 1 (RS): *K1, P1. Repeat from * to last st., K1.
Row 2 (WS): *P1, K1. Repeat from * to last st. P1.
Continue in rib pattern for 6.25 inches. (approx. 28 rows)
TONGUE (worked on center 13 stitches, leave remaining
stitches on needles)
Row 1: (RS) With right side facing you K 26 sts, turn.
Row 2: (WS) K 13, turn.
Row 3 (RS) K13 turn
Continue in this manner until you have 17 ridges (you will
have completed 34 rows).
SHAPE TOE
Row 1: With right side facing you, K2tog, k 9, K2tog
Row 2: (WS) K all st.
Row 3: (RS) K2tog, k 7, K2tog
Row 4: (WS) K all st,
Row 5: (RS) K2tog, K5, K2tog.
Do not turn work.

FOOT
Row 1 (RS): Pick up and knit 19 stitches along the left side of
the tongue, K 13 stitches from the cuff.
Row 2 (WS): K all st (39) pick up 19 st on the right side of
the tongue, K 13 stitches from the cuff. (71 stitches total)
All rows: K all stitches until you have 5 ridges (10 rows)
SOLE
Row 1: (RS) K2tog, K28, K2tog,, K3, K2tog, K3, K2tog, K27,
K2tog.
Row 2: (WS) K all sts. (66)
Row 3: (RS) K2tog, K 26, K2tog, K2, K2tog, K2, K2tog, K26,
K2tog.
Row 4: (WS) K all sts. (61)
Row 5: (RS) K2tog K 24, K2tog, K1, K2tog, K1, K2tog, K25,
K2tog.
Row 6: (WS) K all sts. (56)
Row 7: (RS) K2tog, K22, K2tog, K2tog, K2tog, K24, K2tog
Row 8: (WS) K all sts. (51)
There are now 9 ridges on foot & sole. With RS facing, K 26.
Cut yarn, leaving 24” to seam. Sew the foot, heel and cuff.
Weave in ends. Don’t forget the second one!

Tuesday, January 9, 2018

Easy Three-Ingredient Tomato Soup Recipe

This tomato soup is inspired by one of the most famous recipes out there — Marcella Hazan’s Tomato Sauce. Butter, tomatoes and onion are simmered until slightly thickened. Out comes the onion and the sauce is ready to be spooned over pasta. It’s genius and absolutely delicious. We use the same three ingredients in this tomato soup, but add a little water and blend everything together just before serving.



  • PREP
  • COOK
  • TOTAL
You only need three ingredients to make this velvety, rich tomato soup recipe. This, friends, is your new favorite weeknight meal.
Makes 2 generous servings

You Will Need

4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed
1 1/2 cups water or chicken stock
1 teaspoon kosher salt, or more to taste

Directions

    Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices, and the salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
    Blend the soup — it doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender makes quick work of this or use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).



Monday, January 8, 2018

three ingredient cheese scones in a slow cooker


Ingredients

  • 2 cups self-rising flour
  • 1-2 cups shredded cheese of choice I used a mix of cheddar and mozzarella*
  • 1 1/3 cups milk 
  •  

    Instructions


    1. In a large mixing bowl, sift flour to avoid clumps. Add cheese and milk and mix until a thick batter remains. Allow to sit for 2 minutes.
    2. Cook until  cooked through the center, but not overcooked- It should be fluffy.
    3. Remove from slow cooker and enjoy immediately or cool completely before storing in an air-tight container.

  •  

Vanilla Cream Custard

Take my word for it when I say this an amazing dessert and easy to make

After your first spoonful of this Vanilla Cream Cheese Custard – I think you’ll agree with me that this is one of the creamiest and most decadent desserts you’ve ever eaten!
This Vanilla Cream Cheese Custard is smooth and luscious, and full of rich vanilla flavor. By adding some softened cream cheese to a traditional, egg-based custard


close x
Another great thing about this Vanilla Cream Cheese Custard? It looks super fancy and impressive, but it only takes about twenty minutes to prepare. Then – chill the custard until you are ready to serve.  (You can even make this incredible dessert a day ahead of your special meal



Ingredients

2½ cups whole milk, divided

6 large egg yolks

2/3 cup granulated sugar, divided

1/3 cup corn starch

1 vanilla bean, split and scraped ( I also use vanilla essence )

4 ounces softened cream cheese

Fresh strawberries, for garnish (optional)

Instructions

In a medium bowl, whisk together ½ cup of the milk, the egg yolks, 1/3 cup sugar and the corn starch. Whisk until well blended.

In a small sauce pan, heat the remaining 2 cups of milk with the remaining 1/3 cup sugar and the scraped vanilla seeds with the pod.  Heat to a simmer then remove the pod and discard.

While whisking, slowly drizzle the hot milk into the bowl with the egg and sugar mixture, making sure to whisk continually.

Pour the entire custard mixture back into the pan and heat just until it thickens up, which should be very quickly.

Reduce to low heat, add the softened cream cheese and beat with the whisk while cooking for about one minute to form a thick creamy custard.

Pour into a large serving bowl (or individual ramekins). Cover with plastic wrap, pushing down on the plastic wrap so that it touches the surface of the custard (this will prevent a skin from forming on the top.) Refrigerate and cool completely before serving.

baklava. Cousin

This is so easy to make and oh so tasty Beautiful dessert, and very unique. Something special and sweet for your next big dinner. ...