1 lb chopped nuts
1 cup butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 cup water
1 cup white sugar
1 tsp. vanilla extract
1/2 cup honey
1 tsp. lemon zest
2 1/2 cups popping corn
1/4 cup butter
1 cup packed light brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 tsp. vanilla extract
In a medium saucepan with a candy thermometer inserted, combine butter, sugar and corn syrup. Stir well and bring to a boil over mdium heat. Stir in condensed milk; simmer, stirring constantly until thermometer reads 238 degrees. Stir in vanilla.
Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2-3 tbsp. of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6-8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows to make the diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it soggy if it is wrapped up.
1 cup packed brown sugar
5 tbsp. all-purpose flour
1/8 tsp. baking soda
1 cup chopped walnuts
1 tsp. vanilla extract
1/8 cup confectioners' sugar
Bake for 20 minutes. Cool, cut into squares, and roll in confectioners sugar.
1/2 cup light corn syrup
1/4 tsp. salt
1/2 cup water
2 egg whites
1 tsp. vanilla extract
7 lbs white sugar
2 cups distilled white vinegar
1 quart water
24 whole cloves
3 tbsp. crushed cinnamon stick
Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, about 4-5 minutes. Quickly drop from a teaspoon onto wax paper; cool.
Add cloves, cinnamon and peaches. Bring to a boil stirring occasionally until the peaches can be pierced to the pit with a fork.
Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
In a large stock pot, pour water half way to the top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2 inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 mintues. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool.
