Raspberry Sandwich cookies

Ingredients

12 tablespoons unsalted butter, at room temperature

2/3 cup plus 1 Tbsp. sugar $
2 tablespoons grated lemon zest
1 large egg
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup raspberry jam

Preparation
1. 1. Using an electric mixer on medium-high speed, beat butter until light, 2 minutes. Beat in 2/3
cup sugar and zest, then egg and salt. Beat in flour 1 cup at a time. Divide dough in half and
form into 2 disks. Wrap in plastic wrap and chill for at least 1 hour or overnight.
2. 2. Preheat oven to 375F; line 2 large baking sheets with parchment. On a lightly floured
surface, roll out a disk to 1/4-inch thickness. Cut out cookies with a 2 1/2-inch cutter. Place 1/2
inch apart on sheets. Gather dough scraps, reroll and cut more cookies. Sprinkle cookies with 1
1/2 tsp. sugar. Repeat with remaining dough disk.
3. 3. Bake cookies until golden around edges, 10 to 12 minutes. Place baking sheets on wire racks
for 5 minutes, then transfer cookies to racks to cool.
4. 4. Spread 1 tsp. jam on bottom of a cookie; sandwich with another. Repeat with remaining
cookies and jam.

Baklava Recipe
Ingredients
For the baklava:

1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
1 lb of phyllo dough
1 cup of butter, melted
1/3 cup of sugar
1 teaspoon of ground cinnamon
1/3 teaspoon of ground cloves

For the syrup:

1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick

Finely ground pistachios for garnish (optional)

Method
1 Lightly grease a 9x13 pan and set the oven to 350F.
2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When
thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp
towel to keep it from drying out.
3 Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a
separate bowl, melt the butter in the microwave.
4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted
butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.
5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one
with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture
is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do
not worry if the sheets crinkle up a bit, it will just add more texture.
6 Cut into 24 equal sized squares using a sharp knife. Bake at 350F for 30-35 minutes or until lightly
golden brown, and edges appear slightly crisp.

7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in
a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly
thickened. Remove the cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some
finely crushed pistachios of desired.
Yield: Makes 24 portions.
Print

All families have their own recipe, and this is just one. If you have an interesting take on baklava,
please tell us in the comments section! ~Garrett

Peach-Almond Lattice Pie

Ingredients

4 1/4 cup(s) all-purpose flour

2 tablespoon(s) all-purpose flour
1 cup(s) sugar
2 tablespoon(s) sugar
1 1/2 teaspoon(s) nutmeg
1/2 teaspoon(s) salt
1/4 cup(s) vegetable shortening
1 1/4 cup(s) unsalted butter, cubed and chilled
2 tablespoon(s) unsalted butter, cubed and chilled
10 tablespoon(s) (or more if needed) cold water
8 ounce(s) almond paste
1/4 cup(s) confectioners' sugar
3 large eggs
2 pound(s) fresh peaches, sliced into 1/2-inch wedges
2 tablespoon(s) cornstarch
3 teaspoon(s) lemon juice

Directions
1. Make the dough and crust: Combine 4 1/4 cups flour, 3/4 cup sugar, 1 teaspoon nutmeg, and
salt in a large bowl. Cut in the shortening and 1 1/4 cups butter using a pastry blender, two
knives, or your hands until the mixture resembles coarse meal. Add the water, a few
tablespoons at a time as necessary, and mix until just combined. Gather dough into a ball,
divide in half, and flatten into disks. Wrap tightly in plastic wrap and refrigerate for 1 to 2
hours or overnight. Roll 1 pastry disk on a lightly floured surface into a 1/16-inch-thick circle.
Transfer to a pie plate and trim, leaving a 1/2-inch overhang. Cover with plastic wrap and

refrigerate. Roll the remaining disk on a lightly floured surface into a 1/16-inch-thick circle and
using a long, sharp knife cut 10 one-inch-wide strips. Cover and chill strips.
2. Make the filling and assemble the pie: Preheat oven to 450 degrees F. Combine the almond
paste, confectioners' sugar, and remaining butter in the bowl of a food processor fitted with a
metal blade and pulse until smooth. Add 2 eggs and remaining flour and pulse until well
combined. Pour the almond filling into the prepared pie shell. Combine the peaches, cornstarch,
1/4 cup sugar, lemon juice, and remaining nutmeg in a large bowl. Top the almond filling with
the peaches and their juices. Weave the dough strips in a crisscross pattern to form a
latticework top over the filling. Trim the ends, leaving a 1/2-inch overhang. Crimp the bottom
crust and the lattice together. Whisk remaining egg with 1 tablespoon of water in a small bowl.
Lightly brush the pie top and edge. Sprinkle with remaining sugar. Bake on baking sheet for 15
minutes. Reduce temperature to 400 degrees F and bake until filling bubbles and crust is golden
brown -- about 45 minutes.

Blueberry-Banana Bread
3. Ingredients
4. 2
5. cups Original Bisquick mix
6. 3/4
7. cup quick-cooking oats
8. 2/3
9. cup sugar
10. 1
11. cup mashed very ripe banana (2 medium)
12. 1/4
13. cup milk
14. 2
15. eggs
16. 1
17. cup fresh or frozen (thawed and drained) blueberries

Biag ni Lam-ang (Summary)

BIAG NI LAM-ANG (Life of Lam-ang) is pre-Hispanic epic poem of the Ilocano people of the
Philippines. The story was handed down orally for generations before it was written down around
1640 assumedly by a blind Ilokano bard named Pedro Bucaneg.

BUOD (SUMMARY) OF BIAG NI LAM-ANG

Don Juan and his wife Namongan lived in Nalbuan, now part of La Union in the northern part of the
Philippines. They had a son named Lam-ang. Before Lam-ang was born, Don Juan went to the
mountains in order to punish a group of their Igorot enemies. While he was away, his son Lam-ang
was born. It took four people to help Namongan give birth. As soon as the baby boy popped out, he
spoke and asked that he be given the name Lam-ang. He also chose his godparents and asked where his
father was.
After nine months of waiting for his father to return, Lam-ang decided he would go look for him.
Namongan thought Lam-ang was up to the challenge but she was sad to let him go. During his
exhausting journey, he decided to rest for awhile. He fell asleep and had a dream about his father's
head being stuck on a pole by the Igorot. Lam-ang was furious when he learned what had happened to
his father. He rushed to their village and killed them all, except for one whom he let go so that he could
tell other people about Lam-ang's greatness.

Upon returning to Nalbuan in triumph, he was bathed by women in the Amburayan river. All the fish
died because of the dirt and odor from Lam-ang's body.
There was a young woman named Ines Kannoyan whom Lam-ang wanted to woo. She lived in
Calanutian and he brought along his white rooster and gray dog to visit her. On the way, Lam-ang met
his enemy Sumarang, another suitor of Ines whom he fought and readily defeated.
Lam-ang found the house of Ines surrounded by many suitors all of whom were trying to catch her
attention. He had his rooster crow, which caused a nearby house to fall. This made Ines look out. He
had his dog bark and in an instant the fallen house rose up again. The girl's parents witnessed this and
called for him. The rooster expressed the love of Lam-ang. The parents agreed to a marriage with their
daughter if Lam-ang would give them a dowry valued at double their wealth. Lam-ang had no
problem fulfilling this condition and he and Ines were married.
It was a tradition to have a newly married man swim in the river for the rarang fish. Unfortunately,
Lam-ang dove straight into the mouth of the water monster Berkakan. Ines had Marcos get his bones,
which she covered with a piece of cloth. His rooster crowed and his dog barked and slowly the bones
started to move. Back alive, Lam-ang and his wife lived happily ever after with his white rooster and
gray dog.