Cool, this has the potential to be a great thread. I'll try to pull some family recipes at home tonight.

Dancing in the woods near Landrum can be fun, as long as you have a warm fire and some great blankets or fur.

I'll try to pull out some Yule treat recipes at another time.

Baklava

INGREDIENTS:

* 1 pound frozen phyllo sheets
* 1 cup melted butter
* 2 cups finely chopped walnuts or blanched almonds
* 1/2 cup sugar
* 1/2 teaspoon ground cinnamon
* 3/4 cup sugar
* 3/4 cup honey
* 1 cup water

PREPARATION:
Directions for baklava
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.

Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.

**This is easier than it looks,and delicious!!** (Greek Pastry)
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That looks really good, Sirwen, and doesn't appear to be too difficult. I've always heard about "how much effort" goes into baklava, but have never seen the recipe. That looks doable and tasty; thanks for posting it.

It is not hard to do.A little time consuming is all.but worth every minute of it.

And,you're welcome.
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I have had this a few times and OMG is it good, but I am lik nonlemming I always thought it was extremely hard to make. I will have to try this.

Ive had some in restuarants,and Ive made it several times. The ones Ive made are the best.(Home cooked usually is). Watch yourself tho....you'll hurt yourself eating it.
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Mushroom Soup

(Start to finish - 35 minutes)

1/4 cup butter
1 medium white onion
4 cloves garlic, minced
2 bay leaves
2 tsp. snipped fresh rosemary
1 1/2 lb. button mushrooms, coarsely chopped
2 14-oz. cans chicken or vegetable broth
2 cups whipping cream
1 cup bottled roasted red peppers, drained
2 Tbsp. olive oil

In large saucepan, melt butter. Add onion, garlic, bay leaves, and rosemary; cook over medium heat 5 minutes or until onion is tender. Add mushrooms; cook ans stir 5 minutes. Add broth; bring to boiling. Reduce heat; simmer, uncovered, 5 to 10 minutes or until mushrooms are tender. Remove bay leaves. Cool slightly.

In processor or blender, a third at a time, blend soup until almost smooth. Return to pan; season with salt and pepper. Bring to boiling. Whisk in cream; heat through.

Mash peppers, stir in oil. To serve, ladle soup in bowls, top with mashed peppers, sprinkle snipped rosemary.

Serves 12

This one is also tasty, but quite high in the fat department.

Fill glass with cubed ice
2oz. Jim Beam
fill remainder of glass with eggnog (to taste)
sprinkle nutmeg or cinnamon on top.

If repeated, place car keys in someone else's hand.

Happy Holidays.

Sirwen wrote:

Baklava **This is easier than it looks,and delicious!!** (Greek Pastry)

Looks scrumptious.

I have a recipe that is slightly different but is good too. Yours looks every bit as good as my recipe.

It's certainly a delicacy to die for.
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Women and cats will do as they please, and men and dogs should relax and get used to the idea. - Robert Heinlein