Tapenade...

I had this recipe for ages, but never tried it. Finally, the last time Ashley came for a visit, she talked me into making it as I had all the ingredients. One of the reasons I had never made it was because I knew nobody in my house,but me, would like it. Well, since I had help to eat it and had all the ingredients, Ashley and I made it. It was so good, she and I just stood in the kitchen with a bagette, eating out of the food processer! I used a can of olives I had in the pantry, but, I thought they were pitted...they weren't. Even having to pick out all the pits while we ate, didn't stop us!!

Tapanade

1/2 cup pitted kalamata olives

1/4 cup chopped fresh parsley

2 tbsp. olive oil

1 clove of garlic, chopped

1/4 tsp. of both salt and pepper

Anchovy fillets (2 or 3) or more, to taste

1 tbsp. drained capers or more or less to taste

Process to desired consistancy, either chunky or smooth.

Serve on slices of bagettes.

Easy Baklava..

I love Baklava, but a most times when you buy it, it's a dry, tasteless lump. I came across this recipe on-line, tried it, and my whole family fell in love with it. It is the best recipe ever, and it's pretty easy to whip up.

Easy Baklava

1 lb. walnuts (roughly chopped)

1 tsp. ground cinnamon

1 (16 ounce) pkg. frozen phyllo dough (thawed)

1 cup butter, melted

1 cup white sugar

1 cup water

1/2 cup honey

1 tsp. vanilla extract

1 tsp. grated lemon zest (optional)

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish.

Toss together cinnamon and walnuts. Unroll the phyllo and cut whole stack in half to fit baking dish. Cover phyllo with a damp cloth while assembling baklava, to keep it from drying out.

Place 2 sheets of phyllo in baking dish. Brush generously with butter. Sprinkle 2 - 3 tbsp. of nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut all the way through to the bottom of the dish into four long rows, then diagonally (9 times) to make 36 diamond shapes.

Bake for 50 minutes or until golden brown and crisp.

While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.

Remove the baklava from the oven and immediately pour sauce over baklava. Let cool before serving.