BAKLAVA

1 LB butter, melted

1 LB Filo/Phyllo pastry leaves (36 sheets)

1-1/2 LBS pecans, chopped

2/3 cup sugar

2 tsp cinnamon

½ tsp allspice

 

SYRUP

1-1/2 cups honey

1-1/2 cups water

1-1/2 cups sugar

½ tsp cinnamon OR 2 whole cinnamon sticks

1 tsp grated orange zest

1 tsp vanilla extract

 

DIRECTIONS

Combine all ingredients for the syrup in a saucepan; bring to a boil and Simmer 15 minutes. 

(Remove cinnamon sticks if using.)  Set aside.

Coarsely grind pecans and Mix thoroughly with cinnamon, allspice, and sugar

Brush the bottom of a 9” X 13” pan with butter

Lay a sheet of filo in the bottom and brush with butter; repeat process until you have used 8 sheets, brushing with butter in between each sheet.

Spread about 1/5 of nut mixture on top of filo.

Add another 5 layers of filo, one-by-one, brushing each one with butter as you go.

Spread another 1/5 of nut mixture on top of filo layers.  Continue building layers of filo and nuts.

The total sequence of filo layers should be: 8,5,5,5,5,8 with nuts in between (Total of 36 sheets of filo).

CUT BEFORE BAKING:

Using a sharp knife, cut the baklava into diamonds, squares, or triangles.

Bake at 350 for 50 minutes or until top layers and visible edges are golden brown; Allow to cool 15 minutes,

In the meantime, return syrup to a boil.

Pour hot syrup evenly over baklava until it looks full.  **You may not need to use all of the syrup.

Allow to cool completely at room temperature – best if left for 8 hours.  DO NOT COVER during cooling process to prevent sogginess.

Cheesy Ham, Corn, and Potato Chowder

Ingredients:

2 cups potatoes peeled and diced

2 cups chicken broth

1/2 cup carrot sliced

1/4 cup onion chopped

1/4 cup butter cubed

1/4 cup all-purpose flour

2 cups 2% milk

¼ to 1/2 teaspoon salt

1/4 teaspoon pepper

2 cups sharp shredded cheddar cheese 8 ounces

1-1/2 cups ham cubed cooked

1 cup corn

Instructions:

 In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat though.

Broccoli Cheddar Soup

(Cook or steam broccoli - about 1 pound - until tender) 

5 TBS Butter

1 medium yellow onion, diced small (about 1 cup)

1/3 cup flour

1 1/2 cups whole milk

2 cups chicken broth or stock

1 1/2 cups heavy cream

4 cups broccoli florets, cooked until tender, cut into small pieces (I also use the tender part of the stocks)

1/3 cup grated carrots (or small diced or pre-cut matchsticks)

1 tsp salt

1/2 tsp sugar

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground mustard

8 oz grated cheddar cheese (about 2 cups)

Melt butter over medium heat

Add diced onion and cook until soft - about 5 minutes

Sprinkle flour over onions and butter and whisk until smooth.

Slowly add milk to the mixture and whisk until combined and thickened.

Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, pepper, onion and garlic powders, and mustard.  Whisk until combined.

Carefully bring to a boil over medium/high heat while stirring often, and cook until thickened.

Transfer about 1/2 - 3/4 of the soup to a blender (in batches if  necessary) and blend to desired consistency.  

Return to soup pot with unblended soup, and add cheese.

Over low heat, stir in grated cheese.  Test for seasoning and add salt if necessary.

Thin with chicken stock or milk if needed.

Makes about 6 cups