Baklava

• 3/4 cup sugar
• 1 teaspoon ground cardamom
• 1 1/2 cups sugar
• 1/2 cup rosewater
• 1/3 cup unsalted butter, melted
• 1 pound filo
• 1 cup water

Grind the nuts. Add cardamom and sugar to the nuts. Cut the filo to fit a 12x15" pan. Brush bottom of pan with butter and add 5 sheets of filo, brushing each with butter. Sprinkle and spread enough of the nut mixture until you've added about 1/8" to the pan. Continue building layers with 3 sheets of filo (brushing each with butter) to every 1/8" of nuts. Finish with 5 layers of filo. Brush top with butter. Cut through all but the bottom layer of filo in diamond shapes. Bake at 325 degrees F. for 25-30 min. While it's baking, boil the water and sugar for 15 min.. Remove from heat and add rosewater. When the baking is done, pour the syrup over the baklava.

Enjoy...

Velvet Cake

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

Blend whipping cream and frosting mix and refrigerate for one hour. Whip until peaks form. Cream margarine and add cake mix, pudding mix, eggs, water and food coloring. Beat with mixer at medium speed from three minutes. Mix vinegar and baking soda and blend into cake mixture. Pour into a greased and floured 9-by-13-inch baking pan. Bake at 350 degrees for 35-40 minutes. When cake has cooled, top with. Regrigerate frosted cake.

Enjoy...

Raspbeery Cream

• 1/2 pint raspberries (6 ounces)
• 4 tablespoons sugar, preferably superfine
• 1 cup heavy cream, chilled

In a bowl, using a fork, crush the raspberries with 2 to 3 tablespoons of the sugar. Whip the cream with the remaining 1 tablespoon sugar until stiff peaks form. Gently fold in the crushed berries; leave some streaks. Cover the fool and refrigerate until serving time.

Enjoy...

• 1 16-ounce one-step angel food cake mix
• 3 pints strawberries sugar
• 1/2 cup whipping cream, whipped and sweetened to taste
• 3/4 cup prepared hot fudge sauce at room temperature
• 1/4 teaspoon almond extract

Heat oven to 350 degrees. Prepare cake batter as package directs; spoon 1/2 cup each into eight 6-ounce ungreased ovenproof custard cups, filling no more than two-thirds full. Spoon remaining batter into ungreased 9-by-5-inch loaf pan; refrigerate loaf pan. Place custard cups spaced apart on baking sheet and bake in center of oven 20 to 25 minutes until tops are dark golden brown. Cool cups completely on racks. Meanwhile, bake loaf pan about 35 minutes until top is dark golden brown. Cool and remove from pan as package directs; reserve for another use. Reserve eight strawberries with caps, for garnish. Stem and slice remaining strawberries into bowl. Sweeten with sugar as needed; cover and chill. With a thin, sharp knife remove cakes from custard cups and halve horizontally with serrated knife. In small microwave bowl or saucepan, mix fudge sauce with almond extract; heat just until warm. To assemble desserts, spoon 1 1/2 tablespoons fudge sauce onto each of eight dessert plates. Place bottom halves of cakes on plates. Cover with sliced strawberries and cake tops. Spoon more sliced strawberries over cakes. Top each with 2 tablespoons whipped cream and garnish with a whole strawberry.

Enjoy...