Honey Baklava and Its Many Uses

I was introduced to Baklava shortly after meeting my husband.  At many family gatherings his Aunt would bring Lebanese dishes and Baklava was one of them.  She brought large trays to family picnics, baby showers, bridal showers, weddings and other events.  I never asked for the recipe because like everyone else it looks complicated.   

Years later I was discussing some of our family favorite Lebanese dishes with a friend and coworker.  She offered to teach me the secrets of Baklava. Swearing that it wasn't all that complicated. We set up a date and time.  She came to my house with the ingredients and we made an evening of hands on Baklava making.   I was astounded at how easy it was to turn so few ingredients into such a delicious complicated treat adored by many.

Here is years later and have learned a few tricks and swaps to use when making or using Baklava. 

Save some Baklava to make Parfaits by making layers of Soft serve Vanilla Ice Cream, Baklava and Whipped Cream.   Or a mixture of Rice Pudding, Baklava and Whipped Cream.  Or a mixture of  Baklava, Rice Pudding, Vanilla Ice Cream and Whipped Cream.  

Mix Baklava crumbles into soft serve and let harden in the freezer for a treat of Baklava Hard Ice Cream.  

Make an ice cream sundae of your choice and top with Crumbled Baklava. 

Top your cheesecake with crumbled Baklava.  

I have also used Baklava crumbles in my shortbread cookies.   Mix them into the dough, form a log using saran wrap.   Freeze for 15 minutes and then slice and bake. 

Here's the recipe......

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White Hot Chocolate Gone Bananas

I have always liked bananas and banana flavored items.   Do you remember the Banana Flip snack cake?   

Or these Banana Flavored Suckers?  

They were both a couple of my favorite banana items when I was growing up. 

How would you like to reminisce that banana flavor profile,   You can with this ......

White Hot Chocolate Gone Bananas

1 pkg. of your favorite White Hot Chocolate Mix, made with milk or water

2 heaping teaspoons of Cook and Serve Banana Flavored Pudding Mix

1/2 tsp Banana Flavored Extract

Whip Cream 

Banana Chips

Cinnamon or nutmeg

Make a mug of your favorite White Hot Chocolate.   Stir in two heaping teaspoons of dry pudding mix and 1/2 teaspoon of banana extract.   Top with whip cream, sprinkle with cinnamon or nutmeg  and top with banana chips.   

Notes  and Swaps

• Try using unsweetened almond, soy or coconut milk 
• Replace the banana extract with a Banana flavored liquor (adults only)

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Cinnamon Spirals

Cinnamon Spirals

1/2 cup (1 stick) butter or margarine, softened
4 ounces cream cheese, softened
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup sugar
1 teaspoon ground cinnamon

In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy, about 2 minutes. Reduce speed to low; gradually beat in flour and salt until well mixed, occasionally scraping bowl with rubber spatula.

On sheet of plastic wrap, pat dough into small rectangle. Wrap in plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or freeze dough for 30 minutes.)

Meanwhile, in small bowl, mix sugar and cinnamon; set aside.

On lightly floured surface, with floured rolling pin, roll dough into 15" by 12" rectangle. Sprinkle cinnamon-sugar mixture evenly over dough.

Starting from a long side, tightly roll rectangle jelly-roll fashion. Brush last 1/2-inch of dough with water to help seal edge. Cut log crosswise in half. Slide logs onto cookie sheet; cover with plastic wrap and refrigerate 2 hours or until dough is firm enough to slice. (Or freeze dough for 45 minutes.)

Preheat oven to 400 degrees F. Remove 1 log from freezer; with serrated knife, cut log crosswise into 1/4-inch thick slices. Place cookies, 1/2-inch apart, on ungreased large cookie sheet.

Bake cookies 12 to 14 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining log. Store cookies in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months



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