This only has 1/2 cup of nuts but is very good!
S E X in a Pan
bottom layer:
1 1/4 cups flour
1/2 cup butter
1/2 cups nuts
mix and spread in bottm of a 9x9 pan.
Bake at 350 for 20 minutes
center layer:
1 8 0z package cream cheese
1 cup of powdered sugar
1/2 of a 9 oz container of cool whip
Mix together and spread over the crust
Top layer:
2 packages instant chocolate pudding
3 cups milk
1 tsp vanilla
mix and spread over cheese filling. On top of the pudding spread rest of the coolwhip and
some chopped nuts! Or mini-chocolate chips
This is WONDERFUL! We're making some tonight
Baklava
Ingredients:
4c ground walnuts (A full 1 lb package)
1 c sugar
1 t cinnamon
4 oz butter (one stick)
1 package of filo, from the supermarket freezer
(make sure that the filo is in large sheet form).
Syrup:
1 c sugar
1 c water
2 cinnamon sticks (or 1/2 tsp ground cinnamon)
1.5 c honey
Directions:
To make the baklava:
One of the most important things you must do is to defrost the filo ( do not open until thawed) for at least three hours. And buy a good brand. If not defrosted properly you will have trouble separating the thin pieces and it will turn into a very frustrating experience. You must work pretty quickly or the dough starts to dry out.
Combine the ground (not too finely) walnuts with sugar and cinnamon in a wide bowl. Set aside.
Melt the stick of butter.
Butter a glass pan (we use a 10" x 15").
Drape a fila into the pan and use a brush to butter it well. Drape another fila into the pan, do not butter it, and finally place a third fila into the pan and butter it again.
Place one more fila into the pan, then generously sprinkle the cinnamon, walnut and sugar mixture into the pan. Now place another fila into the pan, and butter this one. Every other fila gets buttered, alternating with layers of the walnut mixture.
Repeat this process until either all the the filo are used or you run out of walnut mixture, but make sure that you have enough filo to put about 3 on top of the last walnut layer, remembering to butter every other one.
Different people do this differently, but at this point, since the filo doesn't match the size of the pan, we get out a razor blade and cut off the excess dough on the sides of the pan. Some people cut the dough before the whole process starts.
Then we take a knife and (it's easier with another person to help hold the dough in place) make a series of cuts the length of the pan, but DO NOT cut too deeply...cut about 3/4 of the way through the baklava to the bottom of the pan. This is so the syrup will not saturate the bottom layers of the baklava. After the long cuts, we cut diagonally across those in order to create diamond shaped individual pieces.
Sprinkle a little water on top of the bakalava, and put it in the oven for about 35 minutes at 325 degrees. It should only be slightly browned when it comes out of the oven. Watch it closely after about 30 minutes.
Allow the baklava to cool. This is very important. Adding the syrup works much better if the syrup is very hot and the baklava is very cool. We frequently put plastic on the baklava and set it in the refrigerator overnight, then do the syrup the next day.
The Syrup:
Combine the sugar, water, cinnamon sticks, and honey and bring to a boil. Let simmer for about 5 minutes. It's all sugar and it burns easily. Pour the mixture onto the cold baklava slowly until it appears saturated.
