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Baklava
This Near Eastern pastry is made of many layers of paper-thin dough with a filling usually of honey and ground nuts. If you like honey, you'll probably like Baklava.
Ingredients:
2 cups unsalted butter
1/2 pound of phyllo dough
2 cups chopped pecans
1 1/2 tablespoons cloves, whole
3 cups water
1/3 cup white sugar
1 cinnamon stick
1 cup honey
Directions:
Preheat oven to 450 degrees F.
Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 13 x 9 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit.
Sprinkle 2 tablespoons of pecans over the phyllo dough.
Layer 3 more sheets of dough and sprinkle with 2 tablespoons of pecans. Continue dough - pecan layers until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
Bake 45 to 50 minutes, until dough is golden brown.
While dough is baking, combine the sugar, water and cinammon stick in medium saucepan and bring to boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick.
Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds. Makes 2 dozen.
Solstice Herb Bread
Ingredients:
3 C. flour
1 tbsp. sugar
1 tsp. salt
1 pkg. dry active yeast
2 tbsp. chopped fresh chives
2 tsp. chopped fresh rosemary
1 tsp. fresh thyme
1 1/4 C. hot water
2 tbsp. Crisco
Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in remaining cup of flour until smooth. Scrape batter from sides of bowl and let rise in a warm place for 35 minutes or until it doubles in bulk. Punch down and beat with a spoon for about 15 seconds. Place dough in a greased loaf pan, patting down and forming a loaf shape with your hands. Cover and let rise again for about 30 minutes or until it again doubles in bulk. Bake at 375 for 40-45 minutes. Brush top with butter or margarine and remove from pan to cool.
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