Baklava  Tarts

 

 

 

 

INGREDIENTS:

2 cups finely chopped walnuts

  3/4 cup honey

1/2 cup butter, melted

1 teaspoon ground cinnamon

1 teaspoon lemon juice

1/4 teaspoon ground cloves

3 packages (1.9 ounces each) frozen miniature phyllo tart shells

 

 


DIRECTIONS:

 

In a small bowl, combine the first six ingredients.

 

Spoon 2 teaspoonfuls into each tart shell.

 

Refrigerate until serving.


 

Serves 45 desserts

 

 

 

 

 

Iced  Almonds

 

 

 

 

INGREDIENTS:

1/4 cup butter

2 1/2 cups whole unblanched almonds

1 cup granulated sugar

1 teaspoon vanilla extract

 

 

 

DIRECTIONS:

 

In a heavy saucepan, melt butter over medium-high heat.

Add almonds and sugar.

Cook and stir constantly for 7 to 8 minutes or until syrup is golden brown.

Remove from the heat; stir in vanilla.

 

Immediately drop by clusters or separate almonds on a greased pan.

Cool.

 

Store in an airtight container.

 

 

Serves 4 cups

 

 

 

 

 

Caramel  Apple  Dip

 

 

 

 

INGREDIENTS:
 

4 to 6 medium apples, cut into wedges

1 jar (12 ounces) caramel ice cream topping

1 cup roasted chopped peanuts

 

 

 

DIRECTIONS:

 

Just before serving, cut apples and arrange on a platter.

 

Heat caramel ice cream sauce according to package directions.

 

Place peanuts in small bowl.

 

To serve, dip apples in warm caramel sauce and then in chopped peanuts.

 

 

Serves 6

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond