Desserts

Baklava, (Lebanese)

Title: Baklava (Lebanese)
Categories: Lebanese, Desserts, Cookies
Yield: 1 servings

2 c Med. chopped walnuts or
-pistachio nuts
1/3 c Sugar
1 tb Rose water
1 lb Filo dough
1 lb Drawn butter or sweet butter
1 Basic syrup recipe

——————————–BASIC SYRUP——————————–
2 c Sugar
1 c Water
Few drops of lemon juice
1 ts Rose water

Preparation : Combine nuts, sugar and rose water. Filo dough may be spread
in a buttered 10 x 14 inch pan, brushing each layer with butter. Half way
through the layering, place nut mixture in 1/2 to 3/4 inch layer. Then
continue layering buttered filo on top. Cut in diamond shaped pieces. Bake
at 300 degrees for one hour or until golden brown. Pour syrup over baklava
making sure the dough is well saturated. Combine sugar, water and lemon
juice in saucepan. Boil over medium heat for 10 to 15 minutes or until
slightly viscous (225 degrees). Before removing from heat, add rose water
and let come to a boil. Remove from fire and cool.

Compliments of RecipeSource.com

Chewy Ginger Cookies Recipe

These chewy ginger cookies are very soft and delicately flavored.

This recipe makes about 4 to 4½ dozen cookies.

Ingredients

¾ cup butter, softened
1 cup sugar
1 egg
¼ cup molasses
2 tsp. baking soda
2 cups flour
½ tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
½ tsp. salt
extra sugar for coating

Preheat oven to 350°F.
Cream the butter and the sugar.
Add the egg and stir in the molasses.
Combine the baking soda, flour, spices and salt in a separate bowl.
Combine the wet and dry mixtures.
Shape into small (2 cm diameter) balls and roll in granulated sugar.
Place on greased cookie sheet. Do not flatten balls.
Bake for about 11 minutes.

Recipe contributed by Tasha Slone of BestofAllTopics.com

Peanut Butter Cookies

3 lbs. shortening
4 tsp. salt
4 lbs. peanut butter
8 cup sugar
8 cup brown sugar (3 1/2 boxes)
16 eggs
8 tbsp. milk (1/2 cup)
4 lbs. flour
7 tbsp. baking soda (1/2 cup)

Do not grease pans.

Bake in 350 degree convection oven for about 10 minutes.  Be sure to check your cookies frequently as baking time varies.

Sent in by D Slone