This delicious recipe for baklava has and amazing taste. The sweet and flaky filo pastry, melts in your mouth and reveals the rich meaty taste of walnuts. And the flavorful lemon and cinnamon sauce is the perfect compliment to the sweet taste of this baklava pastry. This baklava recipe, will takes a few hours to prepare and cook but the taste is well worth the time.

Ingredients

• 4oz Butter (Melted)
• 1lb Walnuts (Finely Chopped)
• 2oz Caster Sugar
• Pinch of Cinnamon (Ground)
• 10oz Filo Pastry

Ingredients For the Syrup

• Juice of 1 Lemon
• 5oz Sugar
• 1⁄2 Teaspoon Cinnamon (Ground)

Preparation

Start by preheating the oven to 350°F and lightly greasing a 10in cake tin. Next mix the walnuts, sugar and cinnamon in a bowl. Next unfold the filo pastry, and cover with a damp tea towel to prevent it drying out.

Brush a piece of the filo with melted butter, and fit it into the bottom of the tin with the buttered side down. Let the edges spill over and brush with butter. Repeat with three more buttered filo sheets, making sure that the whole tin is lined.

Next sprinkle with half of the nut mixture and repeat with four more layers of buttered filo, then scatter the remaining nut mixture over them and put two more layers of buttered filo on top, then fold the edges in and under.

Cut the last two pieces of filo so they that fit in the tin, place on top and brush generously with butter. Bake for 40 minutes, then increase the temperature to 400°F and bake for a further 20 minutes or until golden brown.

To make the syrup, gently heat the lemon juice, sugar and cinnamon until the sugar has dissolved and the syrup has reduced slightly. Pour over the cooked baklava, and leave to cool in the tin for 1-2 hours. Cut into wedges and serve.

This amazing home made sticky plum tart, has a mouth watering taste. It uses a delectable combination of flavors, that are sweet and fruity. The sticky apricot sauce, tastes simply incredible. This delightful dessert recipe, is really easy to prepare and will take about two hours to cook.

Ingredients

• 4oz Plain Flour
• 1 Teaspoon Ground Cinnamon
• Pinch of Salt 3oz Butter
• 1 Egg Yolk
• 1 Tablespoon Chilled Water
• 1lb Plums (Halved and Diced)
• 1oz Caster Sugar
• 3 Tablespoons Apricot Jam

Method

Sift the flour into a blender or food processor, add the ground cinnamon, salt, butter and egg yolk. Process for 30 seconds or until evenly combined. Add the chilled water and process for a further 30 seconds. Knead the mixture together lightly, and roll out into a circle about 10in in diameter. Put on a baking tray and chill for about 10–15 minutes.

Preheat the oven to 400°F. Use a fork and prick the pastry an overall. Then bake for 20–25 minutes or until golden brown. Arrange the plums over the cooked pastry, and sprinkle with the sugar. Put back in the oven for 40–45 minutes until the plums are tender. To finish, melt the jam in a small saucepan with two tablespoons water, bring to a boil and heat, for about one minute. Brush or spoon the jam sauce on top of the tart and serve.

This chocolate eclair recipe is delicious. It’s the perfect, bite sized dessert. That tastes, simply amazing. This tasty dessert has something for everyone. Rich dark chocolate on top of a light pastry, stuffed with decadent cream, tastes sublime. The chocolate eclair recipe is pretty easy to make, and it should only take about 45 minutes to bake up, a batch of these, tasty bite sized snacks.

Ingredients

• 4oz Butter
• 4oz Plain Flour (Sifted)
• 4 Eggs (Lightly Beaten)
• 10fl oz Double Cream (Whipped)
• 5oz Dark Chocolate (Broken into Pieces)

Method

Preheat the oven to 425°F, and grease two baking trays. Combine the butter and 8fl oz water in a large saucepan. Stir over a medium heat until the butter melts. Increase the heat and bring to a boil, then remove the pan from the heat.

Add the flour to the saucepan all at once, and quickly beat into the buttery water, using a wooden spoon. Return to the heat and continue beating, until the mixture leaves the sides of the pan and forms a ball. Transfer the mixture into a large bowl and let cool slightly.

Beat the mixture again, to release any remaining heat. Then gradually add the eggs, about 3 teaspoonfuls at a time. Beat well after each addition, until all the eggs has been added and the mixture is glossy. Then spoon the mixture into a piping bag, fitted with a 5⁄8in plain nozzle.

Sprinkle the baking trays lightly with water. Pipe 6in lengths onto the trays, leaving room for them to expand. Bake for 10–15 minutes. Now, reduce the oven temperature to 350°f and bake for another 15 minutes. Let them, cool on a wire rack.

Next, split each eclair and fill with the cream. (You can also use an injector). Fill each eclairs center with cream. Then melt the chocolate in a bowl set over a saucepan of simmering water. Spread the melted chocolate over to the top of each éclair, in a line along the top. Allow to set for about and hour and serve. I like to serve my chocolate eclairs with home made cinnamon ice cream.

Ingredients

• 4 c plain/AP flour
• 2 tbs sugar
• 1 tsp cream of tartar
• 1 tsp baking soda/bicarbonate of soda
• 1 tbs salt
• 4 oz/1 stick unsalted butter, chilled and diced
• 1 1/2 c buttermilk
• 1/4 c moist, drained currants or sultanas

Method

1. Oven at 450 F
2. Sift the dry ingredients into a large bowl. Cut in the cold butter until the mixture looks like crumbs. Stir in the buttermilk to make a smooth dough. Add the currants or sultanas.
3. Knead very lightly just until the dough holds together. Pat out to a round 1/2 inch thick. Cut with a 2- or 2 1/2 inch biscuit cutter. Place the rounds on a greased baking sheet or use silicone liners.
4. Bake at 450 F for about 10 minutes, until golden brown.

Serve Classic Scones warm with butter, homemade jam or clotted cream. Add Orange Walnut Cake and Lemon Chile Shortbread for a nice teatime spread.

Ingredients

• 2 large eggs or 3 medium eggs.
• 2 cups of flour.
• 2/3 cup of baking cocoa.
• 1/2 cup of sugar.
• 1 cup of chocolate chips.
• 2 teaspoons of baking soda.
• 1/3 cup of vegetable oil.
• 1 1/3 cup of milk.
• 1/2 teaspoon of salt.
• 1 teaspoon of vanilla.

Method

Preheat your oven to 400°F, then coat your muffin tins with non-stick cooking spray. Take a large bowl and mix the flour, cocoa, baking soda, sugar, salt and vanilla. Stir half a cup of chocolate chips. Now take a separate bowl and combine the eggs and milk, add the egg and milk mixture to the other bowl of ingredients until moistened. Now divide the batter into the prepared pan. Sprinkle the remaining chocolate chips. Bake for about 20 minutes, cool on a wire rack before removing from the pan.

1. An Angel Food Mix
2. About 300mL of water
3. 2-3 eggs(depending on what the box says)
4. about 50-80 ml of vegetable oil ( i strongly recommend against olive oil, as it will ruin the cake, trust me)
5. This is completely optional: about 30 grams of rainbow sprinkles ( this works great for children)

Method

1. Mix the Angel Food Mix with the water, eggs, and oil in a bowl.
2. If you want, mix the rainbow sparkles in with the mix (after it’s baked, it will add the effect of rainbow spots in the muffins) 
3. Get out your muffin baking tin and coat each “department” with butter thoroughly (unless you want your muffins to become crumbled while you desperately try to get them out)
4. Pour the mix into a muffin baking tin (makes about 2 dozens).Each muffin tin should be filled to about 2/3 to 3/4 or else it will overflow when baked and make a mess (by sticking to the tin, and it get really sticky)
5. Put muffin mixes in oven at around 300 Fahrenheit(150 Celsius), forget about the time on the box, its inaccurate.
6. Let it cook for about 5 min, then check every 2-3 minutes, until it’s golden brown and you can smell the nice aroma.
7. Take out the muffins and poke it in the centre with a toothpick. If there’s soft mix on the toothpick, then it’s not ready yet, put it back in for about another 3 minutes.
8. Now, all that hard work has paid off, before your eyes are the perfect angel food muffins(unless you misread something and completely screwed up, then you might want to never use a cake mix ever again, but most likely, yours are perfect).
9. Gently pull out each muffin and place them on a plate(careful, they’re hot, you might want to let them settle for a minute or two). Now, savour how good they look.
10. Finally, it’s time! invite your friends or family and this could be an awesome treat! ENJOY!

If you want, you can decorate the muffins by putting some more sprinkles, berries, chocolate, or cut fruit on top.

Dough

• ¼ cup warm water
• 1 cup warm milk
• ½ cup margarine, melted
• 1 egg
• 1 tsp vanilla
• ½ tsp salt
• ½ cup sugar
• 4 ½ cup white bread flour
• 2 ¼ tsp bread machine yeast (1 envelope)

Cinnamon Filling

• 1 cup brown sugar, firmly packed
• 3 tbsp cinnamon
• ½ cup margarine, softened
• Cream Cheese Frosting:
• ½ cup cream cheese, softened
• ½ cup margarine, softened
• 1 ¾ cup powdered sugar
• 1 tsp vanilla
• 1/8 tsp lemon flavor

Method

1. Put the dough ingredients in the bread machine in the order listed above (or according to your bread machine manual.)  Prepare dough using dough setting on bread machine.
2. Just before you begin rolling out the dough, warm your oven up to 200°F.  When it is up to temperature, turn the oven off.  The rolls will rise in the slightly warmed oven.
3. Mix 1 cup of brown sugar and 3 Tbsp cinnamon from the filling recipe.  Allow the ½ cup of margarine to soften at room temperature.
4. After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into about a 10″ by 20″ rectangle.

Spread margarine on the dough, leaving an inch unbuttered along the two wide sides so that you can seal the roll.  Evenly distribute the Sugar and Cinnamon mixture.  Be careful to leave your 1″ edges clean.

Cut the dough in half so that you have two slabs, 5 inches high and 20 inches wide.

Roll the dough, starting at the dressed edge, towards the unbuttered edge. Pinch the clean edge with the roll to seal it.

Trim off the left and right ends of the roll. Mark the roll into 15 equal portions.  Cut along the marks to form 15 rolls, just over an inch wide.  Repeat with the second roll.

Either grease two 9×13 pans or line them with parchment paper. Place 15 rolls in each pan.

Cover with plastic wrap and let them rise in the pre-warmed oven for about 45 minutes (until doubled in size).

After rising, remove plastic wrap and bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned.

While the rolls are baking prepare your cream cheese frosting. 

Cream Cheese Frosting

Ingredients

• ½ cup cream cheese, softened
• ½ cup margarine, softened
• 1 ¾ cup powdered sugar
• 1 tsp vanilla
• 1/8 tsp lemon flavor

Method

1. Mix cream cheese and margarine for 5 minutes until thoroughly mixed and creamed.
2. Add 1 cup of the powdered sugar and mix for 1 minute on low.  Add the remaining 3/4 cup of powdered sugar and mix for an additional minute.
3. Lastly, add the vanilla and lemon flavor and whip for 1 minute on medium.
4. When the rolls are finished baking, frost them while they’re still warm and serve them immediately.

• 1 (20-oz.) bag large pretzels (broken into pieces)
• 1 env. Ranch dressing
• ¾ c. olive oil
• 1 & ½ tsp. dill weed
• 1 & ½ tsp. garlic powder

Method

Mix together last four ingredients. Add pretzel pieces to mixture and mix well. Bake at 200 degrees for one hour, stirring every 15 minutes.

• 2 c. crushed pretzels (coarse)
• ¾ c. butter, softened
• ¾ c. sugar
• 2 (8-oz) pkgs. Cream cheese, softened
• 1 c. powdered sugar
• 1 (12-oz) container Cool Whip
• 1 (21-oz) can cherry pie filling

Method

Combine 1 c. pretzels, butter and ¾ c. sugar. Pat into a 9×13 pan. Cream the powdered sugar and cream cheese together. Fold in one c. Cool Whip and spread on top of the pretzel-lined pan. Pour cherry pie filling on next, Top with remaining Cool Whip and crushed pretzels. Chill.

• 4 medium leeks
• 1tbsp oil
• 1oz butter
• 9oz onion (diced)
• 1 clove crushed garlic
• 1/2 tsp thyme
• 1/4tsp salt
• 2 tbsp cream
• 5oz Gruyere cheese
• 12 sheets filo pastry

Method

Heat the oil and add half the butter in a pan, fry the leek, onion and garlic. Season, add the thyme and cook, stirring often, for approximately 12 minutes. Stir in the cream and cook until all the liquid is absorbed. Allow to cool slightly then stir in the cheese. Wrap in double sheets of filo pastry. Brush with melted butter and cook until golden. Serve with butter or tomato sauce.