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.
1 1/2 tablespoons honey
1 teaspoon lemon juice
1/4 teaspoon salt
3 dashes cayenne pepper
1 1/2 tablespoons olive oil
4 cloves garlic, minced
12 oz shrimp, shelled and deveined, tail on
1 tablespoon salted butter
1 teaspoon chopped parsley
Mix the honey, lemon juie, salt and cayenne pepper in a small bowl. Stir to combine well.
Heat up a skillet (cast-iron preferred) and add the olive oil. Saute the garlic, then add the shrimp. Use a spatula to toss the shrimp on the skillet, then add in the honey mixture. Continue to cook the shrimp until they are nicely caramelized. Add in the butter, stir to blend well with the shrimp. Add the chopped parsley, turn off the heat and serve immediately.
2 cups all purpose flour
1 tsp baking soda
1 cup granulated sugar
1 3.4 oz package of dry instant lemon pudding mix
1/2 cup of butter melted and cooled
2 eggs whisked
1/2 TBSP lemon zest
1/4 cup lemon juice
2 tsps vanilla
Preheat the oven to 350 degrees
Mix together the flour, baking soda, sugar, and pudding mix in a large bowl.
In a medium bowl, whisk together the eggs, butter, lemon zest, lemon juice and vanilla together.
Gently fold the wet ingredients into the dry ingredients, until just combined.
Pour into a well greased loaf pan and bake for 35 to 40 minutes or until the top is golden brown and a toothpick inserted in the middle comes out with just a crumb or two.
3 cups (13 1/2 ounces) all purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons butter
1/3 cup orange marmalade
1 cup milk
1 teaspoon lemon juice
Preheat oven to 350 degrees, and spray a loaf pan with baking spray. I used a 9 x 5 loaf pan, but a smaller one would be fine.
In a medium bowl, mix the flour, baking powder, and salt.
In a small pan, heat the milk and butter just enough to melt the butter. Take it off the heat and add the marmalade and stir to break up the marmalade. Let the mixture cool, then add the lemon juice.
Add the wet ingredients to the dry and stir to combine, then put it in the prepared loaf pan.
Bake for 40 minutes, until the loaf is nicely browned.
Remove the bread from the pan and let cool on a rack before slicing.