Kadayif (shredded filo Dough)
|Prep time||5 minutes|
MIddle Eastern dessert using shredded Filo dough, using a custard like pudding in the middle of 2 Filo layers, served with warm sugar syrup.
|2||lb||shredded filo dough|
|3||c||sugar 3 cups for syrup and 1/2 c for filling|
|1⁄2||c||heavy whipping creame|
|1||pt||half & half|
Place dough in a large bowl, separate and loosen all shreds. Pour melted butter over it and coat all shreds well. Divide mixture in half, spread half on a lightly buttered pan (12×11). Press gently. Spoon filling over this layer evenly, cover with remaining dough. Bake in preheated oven 425 for 30 minutes or until delicately brown. Cool. Pour hot syrup over entire top. Cut into serving pieces. Let stand 30 minutes before serving.
Filling: combine creams and 1/2 cup sugar in pan. Bring to boil. Dissolve cornstarch with milk. Add to hot creams stirring constantly until thick. Add Vanilla (1 tsp). Boil slowly 4-5 minutes. Remove from heat and cool.
Syrup: Boil 3 cups sugar with the water for 10 minutes. Add 1 tsp lemon juice.
|Prep time||5 minutes|
A wonderful, easy dessert Psa Violeta brings for coffee hour that has cherry pie filling and nuts.
|1||cn||cherry pie filling|
|1||pk||white or yellow cake mix|
|3⁄4||c||butter or margarine|
Coat bottom of 9 x 12 pan with oil. Dump Pinapple and pie filling into pan spread around bottom of pan.
Sprinkle dry cake mix on top, then nuts on top of that. Cup up butter or margarine into pieces and drop over nuts. Bake in 350 degree oven for 1 hour.
|Source||This was inspired by a recipe Jana saw in Mary Hunt’s Cheapskate column in the newspaper.|
|Prep time||15 minutes|
A fast and easy way to get extra servings of vegetables into your friends and family.
|2||T||balsamic or red wine vinegar|
|1⁄4||c||fresh basil, chopped|
|1||small eggplant, sliced into thin rounds|
|1||zucchini, sliced thin|
|1||yellow squash, sliced thin|
|1||red bell pepper, sliced thin|
|1||small onion, sliced thin|
- Prepare vegetables and herbs.
- Preheat oven to 450 F.
- Blend vinegar oil and basil in a large bowl, add sliced vegetables, salt and pepper, then toss to coat.
- Place vegetables in roasting pan and bake, stirring occasionally until tender, about 30 minutes.
You can cover and refrigerate the roasted vegetables for up to one day. Serve with pita bread and a yogurt dressing, or toast rounds.