Southern Baklava


Southern Baklava


  • 2/3 cup honey
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 8 ounces of finely chopped pecans
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 stick of butter
  • 1 16-ounce package of thawed phyllo dough

How to make:

Preheat the oven to 350 degrees. Combine the pecans, cinnamon, and salt in a bowl. Melt the butter in a small sauce over a low heat or in the microwave. Unroll the phyllo dough for a 9×11 glass dish. Cover with waxed paper topped with a damp towel until needed.

Layer 4 to 8 sheets of the phyllo dough, brush with butter, sprinkle some of the pecan mixture across the top. Layer 4 to 8 more sheets on top and repeat the process until all the layers of phyllo have been used and the pecan mixture is gone. Don’t forget to brush with butter. Cut diagonally into 1-inch diamond shapes, cutting through all the layers. Bake for 35 minutes or until brown. Remove from the oven.

Combine the honey, sugar, water, lemon juice, cinnamon, and cloves in a medium saucepan. Cook over a medium heat and stir until ingredients are mixed well and dissolved. Reduce heat to low and cook for 10 minutes. Remove from heat and allow to cool.

Pour the honey mixture over the warm baklava. Let stand 45 minutes to 1 hour before serving.


Orange Blossom Madelines


These little finger cookies are super tasty, great for any event, and can be made in any flavor. In the spirit of OBA (Orange Blossom Ave), I used orange essential oil as the flavor, but flavored waters work as well.

If you are in need of a Madeline baking tin they can be purchased on Amazon for a reasonable price.

Orange Blossom Madeline Cookies


  • 2/3 cup of sugar
  • 3 large eggs
  • Dash of salt
  • 1 1/2 teaspoon of water
  • 2 Drops of flavoring (I used orange essential oils)
  • 1 cup of all-purpose flour
  • 3/4 cup of unsalted butter, melted, cooled
  • Powdered sugar

How to make:

In a large bowl, beat together sugar, eggs, and salt. Once whipped, add the flavored water.

Next, mix in flour and butter – alternating.

Refrigerate the batter one hour to thicken.

Preheat oven to 375 degrees.

Grease the Madeline pan and dust with flour. (If you skip this process the cookies will darken.) Using a teaspoon, spoon the batter into the wells. Bake time for a standard cookie size is 12-14 minutes. (Since the cook time is short, I recommend trying just a couple the first time to make sure your spooned portion isn’t too large.)

Return unused batter to the refrigerator until it’s time for the next round. Repeat.

Remove pan from oven and allow to cool.

Sprinkle with powdered sugar when ready to serve.


Peach Pound Cake


Peach Pound Cake


  • 1 cup of butter, softened
  • 2 cups of sugar
  • 4 eggs
  • 1 t vanilla
  • 3 cups of flour
  • 1 t baking powder
  • 2 cups of chopped peaches

How to make:

Preheat the over to 325 degrees.

Grease a 10-inch Bundt pan with cooking spray, or with butter and sprinkle with sugar, shaking out the excess.

In a large mixing bowl, cream the butter and sugar until well blended. Beat in the eggs 1 at a time, and add vanilla. On top of the wet mixture add flour, baking powder, and salt. Gradually mix, beating until batter is well blended. Fold in the peaches.

Spoon into the prepared Bundt pan. Bake for 75 minutes or until a wooden toothpick inserted into the cake comes out clean.

Cool in the pan. Invert to remove. Flip the cake and sprinkle with powdered sugar before serving.

Blueberry Sour Cream Streusel Muffins

Homemade Blueberry Muffins for Breakfast

Blueberry Sour Cream Streusel Muffins 


  • 2 cups of flour
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 3 T. sugar
  • 1 egg
  • 1 cup sour cream
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 2 cups of blueberries
  • 1/2 cup of brown sugar, packed
  • 1/4 cup of flour
  • 1 t. cinnamon
  • 3 T. butter

How to make:

Heat oven to 425 degrees.

Grease two muffin pans – roughly two dozen muffins.

Combine and stir flour, baking powder, baking soda, salt and sugar. In a separate bowl beat the egg with sour cream and milk. Stir in the oil. Add liquids all at once to the dry ingredients. Stir only until well blended. Carefully fold in the blueberries. Spoon into greased muffin pans.

Mix brown sugar, flour, and cinnamon. Cut in the butter with a blender until crumbly and sprinkle over the top of the muffin batter.

Bake for 15 minutes or until topping is deep brown.

Remove and cook.

Serve warm or cool.

Key Lime Pie with Gingersnap Crust



Key Lime Pie with Gingersnap Crust


  • 1 1/2 cups crumbled gingersnap cookies
  • 1 cup sweetened flaked coconut
  • 1/4 cup unsalted butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup Key lime juice
  • 1 teaspoon lime zest
  • 4 egg yolks
  • Whipped cream
  • Toasted sweetened flaked coconut

How to make:

Preheat oven to 350 degrees.

Pulse the cookies in a food processor until finely ground. Add coconut and pulse to mix.  Add the butter and pulse to mix. Press over the bottom and up the side of a 9-inch pie plate. Bake for 8 to 10 minutes or until golden brown. Cool on a wire rack. Maintain the oven temperature. For a nuttier flavor, toast the coconut.

In a large bowl combine and beat together the condensed milk, lime juice, lime zest and egg yolks. Pour into the cooled crust. Bake for 8 to 10 minutes or until set.

Let stand until cool.

Top each slice with whipped cream and toasted coconut flakes.