Savor the Flavor

Baklava – Lebanon

Ingredients: 1 box Phyllo dough (2 inner packages) 1 lb. Unsalted butter, melted 2 cups walnuts OR pistachios, chopped 1/2 cup sugar Syrup: 4 cups sugar 2 cups water 1 tbsp. lemon juice 1 tsp. (optional) orange blossom water 1 tsp. (optional) rose water Instructions:

Preheat oven to 300 degrees. Butter well the bottom of large pan the size of phyllo dough sheet. Combine nuts and sugar and set aside. Divide dough into 2 equal parts. Lay 2 sheets into well buttered pan, brush with butter, continue doing 2 sheets and butter until first ½ of phyllo dough is used. Evenly spoon nuts over this layer of dough. Cover nuts layer with 2 sheets of dough and repeat previous procedure, until all dough is used. Brush top layer with butter and cut into 1-1/2 inch diamond shaped pieces. Bake for almost 1 hour or until golden brown. Remove and pour cool syrup over phyllo layers in pan. Cool, finish cutting and serve. Syrup: Bring to boil, 4 cups sugar, 2 cups water, 1 TBS lemon juice, and (optional): 1 tsp orange blossom water, 1tsp rose water). Stir and lower heat to medium, boil 2 minutes.

This version uses rose and orange blossom.

Carla Mounzer, Lebanon

All American Fudge

Ingredients: 3 cups sugar 1 stick salted butter 1 small can evaporated milk 1 bag (12 0z) of semi sweet chocolate morsels 1 Jar or bag of marshmallows or crème 2 tbs. smooth peanut butter 1 tsp. vanilla

Instructions: Bring sugar, butter, and evaporated milk to a full rolling boil, stir continuously and for exactly 4 minutes. Remove from heat. Add semi-sweet morsels, marshmallow crème or marshmallows, and peanut butter. Stir until melted. Add vanilla and stir well. Pour into choice of pan.

Doris Akers

108

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