Baklava Baked Oatmeal Recipe By Tasty Food

BAKLAVA RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the syrup: In a small pot over medium high heat, combine the sugar, water, and lemon juice, and bring to a boil. Simmer until reduced to a syrupy consistency, 5-7 minutes. Remove from the heat and let cool.
• Make the filling: In a food processor, combine the walnuts, sugar, and cinnamon. Process until very finely ground.
• Assemble the baklava: On a flat surface, lay out a sheet of phyllo dough. Brush with melted butter.
• Spoon some of the filling along the bottom edge of the phyllo sheet, leaving ½ inch (1 ¼ cm) space from the bottom, then roll up as tightly as you can. Transfer to a baking sheet and repeat with the remaining ingredients. You should be about to fit about 12 phyllo rolls per baking sheet.
• Brush the tops of the rolls with butter, then use a knife to score the rolls diagonally where you will slice them after baking.
• Bake for 20 minutes, or until golden brown.
• Immediately after removing from the oven, brush the baklava with the syrup. Finish slicing, then serve.
• Enjoy!

AMISH BAKED OATMEAL

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-12-inch baking pan with butter.
• Combine the oats and sugar in a medium bowl, then pour in the milk.
• Add the vanilla seeds, cinnamon, nutmeg, salt and baking powder.
• Next comes the melted butter and the egg.
• Then just stir it all together into a big delicious oaty mess of wonder.
• Plop the mixture into the prepared pan and spread it out.
• Bake for 30 minutes, until set.
• Cut into squares while still warm. Serve with cream, brown sugar and berries.

BAKLAVA

Steps:

• In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown., In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard zest; cool to lukewarm. Pour syrup over warm baklava.

BAKLAVA

Steps:

• Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.
• Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
• Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
• Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.
• Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

BAKLAVA BAKED OATMEAL RECIPE BY TASTY

Steps:

• Make the baked oatmeal: Preheat the oven to 350°F (180°C). Grease the insides of 4 8-ounce ramekins with cooking spray.
• In a large bowl, mix together the oats, pistachios, walnuts, salt, and cinnamon.
• In a medium bowl, whisk together the remaining melted butter, the eggs, Planet Oat® Oatmilk, and honey until well combined. Add the wet ingredients to the dry and mix together.
• Divide mixture evenly among the prepared ramekins.
• Set ramekins on a baking sheet and transfer to the oven. Bake for 25-30 minutes, or until the mixture is mostly cooked and the centers are firm and starting to rise.
• While the oatmeal bakes, make the honey syrup: In a medium saucepan, combine the water, honey, orange zest, lemon juice, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently until the honey is melted. Reduce the heat to medium-low and simmer for 15 minutes, or until the mixture has thickened slightly and reduced to ½ cup total. Remove the pot from the heat and let the syrup cool while the oatmeal finishes baking.
• Make the topping: In a small bowl, toss together the pistachios, walnuts, and oats.
• Remove the oatmeal ramekins from the oven and use a chopstick or skewer to poke about 5 holes through the oatmeal all the way to the bottom of the ramekins. Top each with 3 tablespoons of the topping mixture and 2 tablespoons of the honey syrup, making sure to coat the nuts in the syrup.
• Return the ramekins to the oven for another 8-10 minutes, or until bubbling and starting to brown. Remove from the oven and let cool for 5-10 minutes before serving.
• Enjoy!

BAKED OATMEAL

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended., Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.