Baklava  Tarts






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





In a small bowl, combine the first six ingredients.


Spoon 2 teaspoonfuls into each tart shell.


Refrigerate until serving.


Serves 45 desserts






Iced  Almonds






1/4 cup butter

2 1/2 cups whole unblanched almonds

1 cup granulated sugar

1 teaspoon vanilla extract






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.



Store in an airtight container.



Serves 4 cups






Caramel  Apple  Dip






4 to 6 medium apples, cut into wedges

1 jar (12 ounces) caramel ice cream topping

1 cup roasted chopped peanuts






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