Layali Libnan Lebanese Nights Food

PEANUT BUTTER BARS V

Peanut Butter Bars V image

These are very good. They taste like drop cookies.

Provided by Shari Norvell

Categories Desserts Cookies Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 10

Ingredients

⅔ cup peanut butter
⅓ cup shortening
1 ¼ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon water
1 ¾ cups all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
⅓ cup semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 11 x 7 inch baking pan.
In a large bowl, beat peanut butter, shortening, and sugar until light and fluffy. Beat in eggs, water, and vanilla until smooth. Combine flour, baking powder, and salt; stir into peanut butter mixture until combined. Stir in chocolate pieces. Spread dough into prepared pan.
Bake for 40 minutes, until golden brown. Cool in the pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 15.3 g, Fiber 1.6 g, Protein 6.7 g, SaturatedFat 4 g, Sodium 177.6 mg, Sugar 24.8 g

LAYALI LIBNAN (LEBANESE NIGHTS)

Layali Libnan (Lebanese Nights) image

This is a cold semolina pudding with caramel syrup sauce and pistachio nut topping. The recipe is from my mother. If you do not wish to use rose water, you can substitute with 2 teaspoons of vanilla.

Provided by Laila Baker

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 8h40m

Yield 15

Number Of Ingredients 10

Ingredients

8 cups cold milk
1 ½ cups semolina
2 eggs
3 tablespoons rose water
4 cups white sugar
2 ¼ cups water
¼ teaspoon lemon juice
1 cup whipping cream
1 tablespoon white sugar
⅓ cup finely chopped pistachio nuts

Steps:

Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9x13 inch serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight.
Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill. The syrup will keep for a month if refrigerated in a sealed container.
To serve, whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 73.7 g, Cholesterol 56.9 mg, Fat 10.5 g, Fiber 0.9 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 81.6 mg, Sugar 60.8 g

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