Amaretto seems to mix with the tartness of pineapple to make this super awesome cheese baklava that everyone is sure to love!
1- (20 ounce) can organic crushed pineapple (in syrup)
1- (8 ounce) package of light cream cheese
1- cup light Ricotta cheese
1- cup organic cane sugar
2- organic egg yolks
1 teaspoon- grated lemon peel
1 teaspoon- pure vanilla extract
13- phyllo dough leaves
½ cup- melted cold pressed organic coconut oil
1 teaspoon- Italian organic real lemon juice
½ cup- Amaretto liqueur
Drain pineapples, save syrup. In mixing bowl, combine cheese, 1/2 cup of organic cane sugar, egg yolks, lemon peel, and real vanilla extract. Blend them at medium speed and then slowly stir in pineapple.
Place 1 phyllo leaf in greased 9 x 13-inch pan. Brush leaf with melted cold pressed organic coconut oil. Repeat with 7 additional leaves. Spread pineapple-cheese mixture over phyllo; top with remaining 5 leaves, brushing each leaf. Cut top leaves with sharp knife into diamond shapes as shown above.
Bake at 350° F for 50 minutes until golden brown. Combine 1/2 cup organic cane sugar with 1/2 cup of pineapple syrup, lemon juice and Amaretto liqueur. Cook to a thick syrup (candy thermometer 235 degrees f) . Then spoon syrup over finished baklava while both are still hot. Cool at least one hour then cut at markings.
Wednesday Nite Supper on May 17th was in honor of Daniel coming back home from Germany. I cooked sauerkraut, bratwurst sausages, potatoes au gratin, German green beans, candied carrots, garlic rounds, German chocolate cake and strawberries. The guests were; Blake and Cindy, Maggie, Will, Carol and Ken, Addie, Daniel, Ben and Debbie, Beth, and Ann.
So here is a delicious recipe written the ‘old-fashioned’ way. I’m also sharing pictures of the book and the beginning layouts. This book was written for newly weds so the new wife would learn and know how to cook and entertain. I will share some of meal late outs for different occasions on another day.
If anyone uses the recipes I share and would like to share a photo and how delicious it came out I would love to share it. The book does not have photos so use your imagination which makes it even more fun to make.
Thanks so much for visiting please subscribe and follow for more adventure into vintage cookbooks. I have quite a few and now some of my friends are offering some of their vintage hand downs also.
TEXAS PECAN PIE
Quick Pastry-Pie Dough (pg 75)
1/2 cup shortening 1/4 teaspoon baking powder
1/2 cup cold water 1/4 teaspoon salt
1 1/4 cups flour
Melt the butter, add the water and mix in the dry ingredients to make a smooth dough. Roll on a floured board. Cut in two pieces slightly larger than the pie tin.
Texas Pecan Pie (pg 77)
Use good pie crust.
Beat four eggs, conserving the whites of two for meringue. Add one cup of sugar, one bottle of whipping cream and one cup of broken pecans. Cook in double boiler, stirring constantly until it is thick. Beat up the whites with a little sugar and brown in oven after spreading on pie.
And that’s exactly how it was written the ‘old-fashioned’ way.
Here is some pictures of the cover and tips the book contains.
For the last few months, I’ve been trying to eat healthy and to pay attention to portion sizes… except for when it comes to chocolate chips cookies. After resisting that craving for a bit, I finally caved in, and started to try out recipes. I wanted chewy on the inside, crispy on the outside oatmeal cookies, all vegan and gluten-free of course. Here’s a really quick, simple, 1-bowl recipe for just that!
Here is what you need for 8 cookies:
1/3 cup coconut oil, at room temperature
1/3 cup hazelnut butter (or any other nut butter you like)
2/3 cup coconut sugar
2 tbs chia seeds + 6 tbs water (mixed together to make chia eggs)
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1/3 cup brown rice flour
1/2 cup quick oats
1/3 – 2/3 cup chocolate chips (choose your level of chocolateness!)
Yes, I found some vintage cookbooks so soon I will be sharing. One is a 1934 Detroit Times edition. I also have some “church lady” cookbooks (don’t you think those are the best)?; the old fashion style. These were my grandmother’s cookbooks that were handed down to me so I cherish them. So please subscribe to not miss out. But today I thought I would share some photos of the Irises in my garden.
I’m so glad I took the photos of them before the first started to wither. I love photography and video recording/editing and I’m still in the learning phase.
I hope you enjoy the Iris photos named after the Greek Goddess ‘Iris’, the Goddess of the Rainbow (Sea & Sky). They’re quite the sensual plant and come in many varieties of color.
They grow every year with bulbs. And every two years it’s recommended to split the bulbs and replant them. Low maintenance just full of living beauty.