he nuts begin, roll the baklava tightly so that you have
oll.
Brush tops of baklava pieces with melted butter and
ith a sharp knife, cut Baklava into small diamond shapes.
ool before using on the baklava.
Preheat the oven to
eat and cool completely.
BAKLAVA:
Preheat oven to 350
br>Meanwhile, to make the baklava biscotti, preheat oven to 400
Butter the top of the baklava.
Bake in the preheated
hile you are assembling the baklava.
Brush the base and
ot to get cold).
Baklava:
Preheat oven to 325
op with butter; cut the baklava into triangles, then bake in
BAKLAVA:
Combine nuts with sugar
Preheat oven to 350\u00b0.
Cover 2 baking sheets with parchment paper.
Place rolled oats in blender of food processor and process until finely ground.
Combine ground oats, flour, baking soda, salt, and cinnamon in a mixing bowl.
Cook noodles according to directions on package.
Drain and set aside.
When cool enough to handle, carefully separate noodles.
In medium size bowl, beat egg, then blend in Ricotta and Jack cheese, oregano, parsley and garlic.
Spread Ricotta mixture evenly over each noodle.
Roll from end to end.
Stand rolled noodles on end in a greased shallow 8 x 10-inch baking dish. Blend cream and Pesto; pour evenly over lasagne rolls.
Cover and bake at 350\u00b0 for 30 to 35 minutes.
Cream sugars and margarine; add oil, egg and vanilla.
Mix well.
Add coconut and rolled oats.
Sift together the flour, baking soda, cream of tartar and salt and add in parts to other mixture.
Mix in Rice Krispies.
Drop by teaspoon onto ungreased cookie sheet.
Bake 10 to 12 minutes in 350\u00b0 oven.
Mix rolled oats and hot water.
Let stand 5 minutes.
Stir in honey, salt and bananas.
Add flour, soda and powder and stir until all ingredients are well mixed.
Turn into greased 9 x 5-inch loaf pan and let stand 20 minutes in warm place.
Bake at 350\u00b0 for 45 minutes.
o 350\u00b0F.
Process rolled oats in a food processer
Combine the rolled oats and almonds in a
ogether okara, whole wheat flour, rolled oats, and baking soda in
preheat oven to 360\u00b0F.
In a medium bowl, combine rolled oats, flour, baking soda, and baking powder and set aside.
In a large bowl, cream together butter and the two sugars until fluffy. Beat in egg until blended and add vanilla and coconut and mix well.
Add to dry ingredients just until blended.
Shape into 5cm (2\") balls.
Arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines.
Bake for 10-12 minutes or until golden brown.
Pour boiling water over rolled wheat in mixer bowl.
Let stand 2 minutes.
Add butter, eggs and vanilla. Mix 2 minutes at low speed.
Thoroughly blend dry ingredients.
Add to rolled wheat mixture.
Mix 2 minutes. Pour into 3 buttered pans (12 x 20 x 2 1/2-inches).
Bake 25 to 30 minutes at 350\u00b0.