Recipes

[RespectLife]

Oh I am sure I will...we will truly be thinking of you and your family on Easter as we both eat smoked ham with smoked corn casserole! So....What are we having for dessert?

I really wanted to try Adore's Baklava or Baklava Cheesecake! The only thing is my kids won't eat nuts! Kinda takes the wind outta the sails of baklava if you won't eat nuts!

[mustang66lady]

Top of the morning to you all.

We will have pie for dessert on Easter. My family's favorite is apple crumb or pumpkin. My favorite is blackberry. DH loves pecan. But this year I am telling them to buck up, little campers! I want to make coconut cream; my mother made the best. I lost her a week before Thanksgiving this past fall and I want to make it in her memory. I have a recipe for salted caramel pie I would like to try, and I have a wonderful rhubarb custard pie recipe.

Now, DH and I and our oldest daughter all love baklava. and I am sure the cheesecake version would go over well, too so if you make those, we could all share and try a little of everything! I have made baklava in the past but didn't have Adore's recipe when I made it. Will have to try hers. Baklava and Greek salad is about as brave as I have come to making homemade Greek food. We do love it, though. I think I am intimidated by it when it come to making it myself. Good excuse for DH to take me out for it! But the less baklava your kids eat, the more for you!

[RespectLife]

That's the problem! After eating all those Valentine's Heart cookies...I don't dare make a dessert that only goes my way! LOL

My kids love their desserts but they are a pain in the behind when it comes to selection. One likes this...one hates that! Chocolate cake is the only guaranteed hit...but I am sick of chocolate cake. Ice Cream Cakes and Cheesecakes are okay as long as I don't add ingredients on their YICK list...like peanut butter, any fruit toppings, nuts...blah blah. I have a recipe for a cheesecake that has a carrot cake bottom that I am dying to try...yup...carrots are on the list. And here is the real kicker...my kids will NOT eat ANY pies. NONE! Who doesn't eat apple pie? They eat apples but no pies. What kinda little weirdos did I raise?

I may just buy them all a popsicle and be done with it!

I think I will attempt the baklava for a church group night. The attendees are so easy to please unlike my kids! LOL But it's the phylo that scares me! I have never used it.

I think your Coconut Cream Pie tribute will be just lovely! What a wonderful way to feel Mom with you at the holiday than to make her specialty!

[Writer with Flair]

On 3/17/2015 mustang66lady said:

Top of the morning to you all.

We will have pie for dessert on Easter. My family's favorite is apple crumb or pumpkin. My favorite is blackberry. DH loves pecan. But this year I am telling them to buck up, little campers! I want to make coconut cream; my mother made the best. I lost her a week before Thanksgiving this past fall and I want to make it in her memory. I have a recipe for salted caramel pie I would like to try, and I have a wonderful rhubarb custard pie recipe.

Now, DH and I and our oldest daughter all love baklava. and I am sure the cheesecake version would go over well, too so if you make those, we could all share and try a little of everything! I have made baklava in the past but didn't have Adore's recipe when I made it. Will have to try hers. Baklava and Greek salad is about as brave as I have come to making homemade Greek food. We do love it, though. I think I am intimidated by it when it come to making it myself. Good excuse for DH to take me out for it! But the less baklava your kids eat, the more for you!

Dear Mustang,

Somewhere, years ago I seem to remember having a desert that had the baklava nut base, cheesecake filling, and baklava filo pastry on top. I don't have a recipe for it, but you sound like a creative cook. I bet you could whip something like that up.

[mustang66lady]

RepectLife,

Don't be afraid of the phyllo! You just need to organize yourself and be sure you allow plenty of time and most important, have everything ready to go before you begin. The phyllo is extremely thin and tears easily but because you work in layers, it is extremely forgiving in that no one will notice! You will have to keep it covered with a slightly damp clean towel to prevent it from drying out, and as I said, you will not have time to chop nuts or melt butter or dig out pans, etc. once you begin, but if you have it all ready to go before you begin, you should have no problems. You will wonder what you were worried about! If you need a visual (I am a visual learner) you could youtube Ina Garten working with phyllo. She is so calm and shows you how to work with it easily. I think there is one of her making spanakopita on foodnetwork.com. I know it isn't baklava but her technique working with the phyllo is what you need to watch to gain your confidence. You can do this!

Now Writer with Flair,

That cheesecake sounds wonderful and would be a hit here but you must have been drinking some Irish coffee today if you think I am a "creative" cook! Not sure I could manage this but I know one thing, I may not be creative but I am fairly courageous if I am interested in learning to cook or bake something so yes, I would give it my best shot! Now maybe I am drinking that Irish coffee! Let us know if you find that recipe!

[RespectLife]

Here is the Baklava Cheesecake recipe from the link Adoreqvc steered me to. I hope it prints! I also wouldn't mind if someone made it and sent it to me!

BAKLAVA CHEESECAKE

Filling

1 pkg phyllo dough (14 thin sheets)

4 cups cream cheese, softened

1-1/2 teaspoons vanilla extract

1-1/2 cups sugar

1/2 cup all-purpose flour

2 eggs

1 egg yolk

1/2 cup whole milk

2 cups unsalted butter,clarified,for brushing

Nut mixture

2 cups blanced almonds,finely chopped

2 cups walnuts,finely chopped

1/2 cup greek pastachio nuts,finely chopped

1 cup sugar

1 Tablespoon ground cinnamon

For the syrup

1 cup greek thyme honey

For serving

powdered sugar and groundcinnamon (optional)

How to cook

• Preheat the oven to 350F (175C).

• Using a mixer, cream together the cream cheese and 1 ½ cups sugar. Add the eggs one at a time, vanilla and mix till fluffy.
• In a small mixing bowl, add all the finely chopped nuts, ground cinnamon and ¾ cup sugar. With a spatula, mix well and set aside.
• In the cream cheese and sugar mixture add the flour and then the milk. Mix for 1 minute and set aside.
• In an oblong glass Pyrex bake ware dish, butter the bottom and sides. Carefully, open the phyllo and grab half of the sheets in the package. Wrap the remainder in a damp cloth and set in cool area to avoid drying.
• Begin adding 1 sheet at a time making sure to butter each sheet with a pastry brush. The sheets will not fit completely in the dish and will be used at the end by folding over all the sides to seal in the cheese batter.
• After the first 4 phyllo sheets have been placed, sprinkle part of the nut mix over the entire sheet fourth sheet. Repeat this process 3 more times (add phyllo sheet, butter and sprinkle the nut mix). At this point you have used half of the nut mix.Add one more phyllo sheet with butter only (no nuts).
• Add the cream cheese batter over the phyllo sheetand spread evenly with a spatula.
• Sprinkle the remaining nut mix over the cream cheese batter.
• Begin folding over the phyllo sheets that are lying on the sides of the dish making sure to butter each layer.
• Then lay the remaining6 phyllo sheets, placing them one at a time, fitting the dish exactly and then folding the remaining part it over (tucking in the sides under if necessary). Don’t forget to butter each layer.
• Over the top sprinkle a little water with your fingers.
• Bake for 70 minutes.
• In a small pot over a low heat warm the 1 cup of Greek honey.
• When the cheesecake baklava is ready let it set for 10 minutes and then pour the warm honey over the top.
• Cool for 3-4 hours before cutting. Optional: before serving pour a bit more of the warm honey.

[Writer with Flair]

On 3/18/2015 RespectLife said:

Here is the Baklava Cheesecake recipe from the link Adoreqvc steered me to. I hope it prints! I also wouldn't mind if someone made it and sent it to me!

BAKLAVA CHEESECAKE

Filling

1 pkg phyllo dough (14 thin sheets)

4 cups cream cheese, softened

1-1/2 teaspoons vanilla extract

1-1/2 cups sugar

1/2 cup all-purpose flour

2 eggs

1 egg yolk

1/2 cup whole milk

2 cups unsalted butter,clarified,for brushing

Nut mixture

2 cups blanced almonds,finely chopped

2 cups walnuts,finely chopped

1/2 cup greek pastachio nuts,finely chopped

1 cup sugar

1 Tablespoon ground cinnamon

For the syrup

1 cup greek thyme honey

For serving

powdered sugar and groundcinnamon (optional)

How to cook

• Preheat the oven to 350F (175C).

• Using a mixer, cream together the cream cheese and 1 ½ cups sugar. Add the eggs one at a time, vanilla and mix till fluffy.
• In a small mixing bowl, add all the finely chopped nuts, ground cinnamon and ¾ cup sugar. With a spatula, mix well and set aside.
• In the cream cheese and sugar mixture add the flour and then the milk. Mix for 1 minute and set aside.
• In an oblong glass Pyrex bake ware dish, butter the bottom and sides. Carefully, open the phyllo and grab half of the sheets in the package. Wrap the remainder in a damp cloth and set in cool area to avoid drying.
• Begin adding 1 sheet at a time making sure to butter each sheet with a pastry brush. The sheets will not fit completely in the dish and will be used at the end by folding over all the sides to seal in the cheese batter.
• After the first 4 phyllo sheets have been placed, sprinkle part of the nut mix over the entire sheet fourth sheet. Repeat this process 3 more times (add phyllo sheet, butter and sprinkle the nut mix). At this point you have used half of the nut mix.Add one more phyllo sheet with butter only (no nuts).
• Add the cream cheese batter over the phyllo sheetand spread evenly with a spatula.
• Sprinkle the remaining nut mix over the cream cheese batter.
• Begin folding over the phyllo sheets that are lying on the sides of the dish making sure to butter each layer.
• Then lay the remaining6 phyllo sheets, placing them one at a time, fitting the dish exactly and then folding the remaining part it over (tucking in the sides under if necessary). Don’t forget to butter each layer.
• Over the top sprinkle a little water with your fingers.
• Bake for 70 minutes.
• In a small pot over a low heat warm the 1 cup of Greek honey.
• When the cheesecake baklava is ready let it set for 10 minutes and then pour the warm honey over the top.
• Cool for 3-4 hours before cutting. Optional: before serving pour a bit more of the warm honey.

Hurrah, Respect Life! You beat me to it! It sounds wonderful. You're a sweety to have looked for it. Thanks so much.

[mustang66lady]

RespectLife,

I think I will have to make this! It won't be for Easter but am thinking my husband would love this and would make a great Father's Day dessert for him! He will be so surprised. I usually fix him a butter pecan ice cream loaf dessert so he will expect that and get this instead! I must have missed Adore's post of this link. Glad you posted it and yes, you and Writer with Flair can both do this! Just remember what I said and have everything ready before you begin - nuts chopped, butter melted, pans out, etc. And be sure you allow plenty of time so you won't feel rushed. Working with the phyllo really isn't as bad as you are thinking.

Writer with Flair,

Are you going to make this now you have the recipe at hand or have you already made it? If so, do you have any pointers for us? Will be anxious to hear how everyone's turns out!

[RespectLife]

First one who gets it baked has to send us all a piece to try!!!!

[Writer with Flair]

On 3/18/2015 mustang66lady said:

RespectLife,

I think I will have to make this! It won't be for Easter but am thinking my husband would love this and would make a great Father's Day dessert for him! He will be so surprised. I usually fix him a butter pecan ice cream loaf dessert so he will expect that and get this instead! I must have missed Adore's post of this link. Glad you posted it and yes, you and Writer with Flair can both do this! Just remember what I said and have everything ready before you begin - nuts chopped, butter melted, pans out, etc. And be sure you allow plenty of time so you won't feel rushed. Working with the phyllo really isn't as bad as you are thinking.

Writer with Flair,

Are you going to make this now you have the recipe at hand or have you already made it? If so, do you have any pointers for us? Will be anxious to hear how everyone's turns out!

Dear Mustang,

I have not made this cheesecake yet. I will be making Jac Dell'Olio's (Louis' wife) Tante Anna's 6 Egg Lemon Cake from his www.louisdellolio.com website first. I'll try the cheesecake after that. Someone else will probably make it before I do. I hope they share how it turned out.

I love your idea of making the cheesecake for Father's Day. How special that will be. There definitely going to be a lot of happy husbands out there.