Taken from my “Favorites” folder!

Follow the easy instructions for the perfect baklava… even people who have never made baklava have had wonderful results with this recipe…

If you want more nut mixture between the layers increase to 1-1/4 pounds and use 1/4 cup when layering, chop the nuts in between a coarse and fine texture meaning not to coarse and not to fine

Servings 36

INGREDIENTS:

1/2 pound chopped pecans

1/2 pound chopped walnuts

1-1/4 teaspoons ground cinnamon

1 (16 ounce) package phyllo dough

1 cup butter, melted (absolutely no substitutes! using margarine will reduce the flavor)

SYRUP:

1 cup white sugar

1 cup water

1/2 cup plus 2 tablespoons liquid honey

1-1/2 teaspoons vanilla extract

1 teaspoon grated lemon zest

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F .

Butter a 9 x1 3-inch baking pan.

In a bowl toss together cinnamon and nuts.

Unroll phyllo and cut the complete sheet stack in half to fit the dish.

Cover phyllo with a damp (not wet) cloth while assembling the baklava, this is improtant to keep the sheets from drying out.

Place two sheets of phyllo in the bottom of the prepared dish, then brush generously with butter.

Sprinkle about 3 tablespoons of the nut mixture on top.  

Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.

Using a sharp knife slice the baklava all the way through to the bottom of the dish into four long rows, then nine times diagonally to make 36 diamond shapes.

Bake in preheated oven 50 minutes until golden and crisp.

Make the syrup while the baklava is baking; in a small saucepan combine sugar and water; bring to a simmer stirring, then  stir in honey, vanilla and lemon zest, reduce heat to low and simmer about 25 minutes (the mixture will reduce slightly but that’s is fine).

Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving.

Store the baklava uncovered.

You will also find this recipe on www.recipezazz.com

Photo courtesy of missmanda Yield 18 bars

INGREDIENTS:

2 cups rolled oats

1 cup whole wheat flour

1 cup either or a mixture of dried fruit, coconut, sliced almonds, semi-sweet chocolate chips (if you are using only mini chocolate chips use 1/2 to 3/4 cup, also you may want to reduce the brown sugar slightly)

1/2 cup brown sugar, packed

1/2 cup wheat germ

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 large egg, beaten

1/2 cup liquid honey

1/2 cup canola oil

2 teaspoons vanilla

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F.

Spray a 9 x 13 baking pan with cooking spray.

In a large bowl combine the first 7 the dry ingredients.

In a small bowl,mix together remaining 4 wet ingredients.

Pour the wet mixture into the dry and mix well (I use my hands for mixing).

Using lightly greased hands pat the mixture into pan.

Bake for about 15-20 minutes if you want chewy granola bars (for a more crunchy bar bake another 5 minutes).

Cool in pan completely, then slice into bars (make certain to cool the bars before removing for the pan or they will fall apart).

You will also find this recipe on www.recipezazz.com

Test Kitchen Notes; this also works well baked in an 11 x 7-inch baking pan in fact the crescent dough will fit perfectly in that size pan, haven’t tried this yet using fat-free condensed milk and the reduced-fat crescent rolls yet but I think it would work well and also

Yield 3 dozen bars

INGREDIENTS:

3-1/2 cups flaked coconut, divided

1 (14 ounce) ounce can sweetened condensed milk, divided

1 teaspoon almond extract

1 (8 ounce) tube refrigerated crescent rolls(such as Pillsbury)

INSTRUCTIONS:——————————-

Preheat oven to 350 degrees F.

Generously grease a 13 x 9-inch baking pan.

Sprinkle 1-1/2 cups flaked coconut into bottom of the baking pan.

In a bowl combine the condensed milk with almond extract; drizzle half over the flaked coconut.

Unroll crescent dough; arrange in a single layer over coconut.

Drizzle with remaining milk mixture, then sprinkle with remaining coconut.

Bake for 30-35 minutes or until golden brown.

Cool completely on a wire rack before cutting.

Store in the refrigerator.

Test Kitchen Notes; if desired drizzle melted milk chocolate over the cooled cookies, the macaroon mixture must be refrigerated for 1 hour or more before using, for the best flavor use a fresh unopened package of coconut it really does make a difference in flavor and texture of the macaroons,  use non-stick foil or a silicone baking sheet or or will run the risk of the macaroons sticking

Yield 25-30 large macaroons (yield will vary slightly depending on the size of the macaroon dough)

INGREDIENTS:

2/3 cup all-purpose flour

5 1/2 cups sweetened flaked coconut

1/4 teaspoon salt

1 (14 ounce) can sweetened condensed milk (use fat-free or regular both will work fine)

1-1/2 to 2 teaspoons vanilla extract

1 teaspoon almond extract

Taken from my “Favorites” folder!

Yield 24 bars

INGREDIENTS:

1(18-1/4 ounce) package yellow cake mix

1/2 cup packed brown sugar

1/2 cup butter, melted

2 eggs

3  (2.07 ounce) Snickers candy bars, chopped

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan

In a large bowl combine the cake mix with brown sugar, butter and eggs until well blended.

Stir in the chopped Snickers candy.

Spread into baking pan.

Bake for 25-30 minutes or until a toothpick comes out clean.

Cool on a wire rack.

Cut into squares.

Posted for Low-Fat Tuesday

Nutritional facts for one cookie; Calories 56/ Fat 0 (saturated fat 0) Cholesterol 0/ Sodium 15 mg/Carbohydrate 12 grams

Yield 36 cookies

INGREDIENTS:

1 cup packed brown sugar

3/4 cup unsweetened applesauce

1-1/2 teaspoons vanilla

1/4 cup molasses

1/4 cup egg substitute

2-1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 tablespoons sugar

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Generously coat a baking sheet with cooking spray.

In a large bowl beat the brown sugar with applesauce, vanilla, molasses and egg substitute.

In another bowl combine the flour, with baking soda and spices; gradually add to brown sugar mixture and mix well.

Drop by teaspoonfuls about 2 inches apart onto baking sheet.

Sprinkle with sugar.

Bake at for 8-10 minutes or until set.

Remove to wire racks to cool.

Taken from my “Favorites” folder!

Servings

INGREDIENTS:

1 (14 ounces) package of caramels, unwrapped

2/3 cup evaporated milk, divided

1 (18.25 ounce) box German chocolate cake mix

3/4 cup butter, melted

1 cup chopped pecans OR walnuts

1 cup semi-sweet chocolate chips

INSTRUCTIONS:————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

Melt caramels and 1/3 cup evaporated milk in the microwave; set aside.

In a medium bowl mix the cake mix with melted butter, remaining 1/3 cup evaporated milk, and nuts.

Press half of the dough mixture into the bottom of the prepared pan.

Bake for 6 to 7 minutes.

Remove from oven then immediately sprinkle chocolate chips on the baked layer. Drizzle melted caramel over the chocolate chips.

Drop remaining dough by small spoonfuls over the caramel (it’s okay if there is some caramel showing through).

Return the pan to the oven and bake for an additional 16 to 18 minutes.