2 cups ground walnuts, toasted
1/4 cup sugar
2 teaspoons ground cinnamon
12 sheets frozen phyllo dough, thawed
1/2 cup butter, melted
1/2 cup honey
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice
Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
Place one sheet of phyllo dough on a 15×12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into four smaller rolls; transfer rolls to a greased 13×9-in. baking dish. Repeat with remaining phyllo dough. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.
Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.
3 c. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. ground cinnamon
1 tsp. Salt
1 & ½ c. sugar
½ c. cooking oil
1 Tbsp. vanilla
2 c. chopped pitted peeled peaches
1 c. chopped pecans
Preheat oven to 325 degrees.
In a large bowl, mix together the flour, baking powder, salt, and cinnamon.
In a smaller bowl, beat together the eggs and sugar.
Add the oil and vanilla to the egg sugar mixture. Beat until combined.
Pour the egg mixture over the flour mixture.
Mix together until combined.
Fold in the peaches and pecans.
Pour into a greased bread pan. (8x4x2 inches)
Bake for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from the bread pan.
Allow to cool on wire rack before cutting the bread.
2 1/4 cups all- purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 tablespoon water
¼ cup molasses
2 to 3 tablespoons granulated sugar, for rolling
Preheat oven to 350 degrees.
In a medium bowl mix together the flour, ground ginger, baking soda, cinnamon, cloves and the salt; set aside.
In a large bowl, using an electric mixer cream together the butter and the sugars until light and fluffy. Add the egg, the tablespoon of water and the molasses and mix just until combined. Gradually mix in the dry ingredients scraping the sides of the bowl as needed.
Shape into rounded tablespoon size balls, roll in granulated sugar and place 2 inches apart onto cookie sheet. Bake for 8 to 10 minutes.
All to cool for 5 to 7 minutes on the cookie sheet before transferring to a wire wrack to cool.
3 cups apple juice
4 Tbsp classic pectin
1 teaspoon ground mace
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground cinnamon
3 cups sugar
Add apple juice, pectin, mace, cloves, and cinnamon to pot and cook to a full rolling boil.
Stir in sugar to dissolve, and bring to a rolling boil. Cook for 1 minute.
Remove from heat, skim away froth.
Pour into hot sterilized jars, and process in water bath for 10 minutes.
Makes about four 1/2 pint jars.