lumicero/recipes-ing2inst huggingface dataset:
Title: Irish Tipsy Trifle
Ingredients:
- 3/4 unsalted butter
- 2 1/2 rolled oats
- 1 light brown sugar
- 1 egg
- 2 pure vanilla extract
- 1/2 all-purpose flour
- 1/2 baking soda
- 1 light brown sugar
- 2 confectioners' sugar
- 1
- 1/4
- 2
- 3
Instructions:
1. For cookies, heat oven to 375 degrees.
2. Grease a baking sheet (s).
3. Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes.
4. Let cool.
5. Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth.
6. Mix in the flour and baking soda on low speed.
7. Add the cooled oat mixture and mix only to combine.
8. Use batter immediately or chill overnight.
9. Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart.
10. Bake until golden, 9 to 12 minutes.
11. Cool on sheet for one minute and then transfer to wire rack to cool.
12. The recipe makes 24 cookies; you will use 12 for the recipe.
13. For cream, beat the cream with an electric mixer until it begins to thicken.
14. Add both sugars and continue beating until it holds soft peaks.
15. Add 1/4 cup whiskey and mix well.
16. To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie.
17. Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream.
18. Drizzle top with a small swirl of caramel topping and serve at once.
Title: Harvest Pear Crisp
Ingredients:
- 6 pears
- 1 pears
- 1/3 lemon juice
- 1 sugar
- 1 1/2 cornstarch
- 1/3 cinnamon
- 1/2 all-purpose flour
- 1/2 brown sugar
- 3 salt
- 1/3 butter
- 1/4 oats
- walnuts
Instructions:
1. Preheat oven to 375°.
2. Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
4. Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.
Title: Chocolate Mint Sandwich Cookies
Ingredients:
- 1 1/2 brown sugar
- 3/4 butter
- 2 water
- 12 eggs
- 2 flour
- 3 baking soda
- 1 1/4 salt
- 1 confectioners' sugar
- 3 butter
- 1/3 milk
- 4 -6
- 2
- 2 -4
Instructions:
1. Preheat oven to 350 degrees F.
2. Cookies: Combine brown sugar, butter and water in large, heavy-duty saucepan.
3. Cook over med heat, stirring occasionally, until butter is melted.
4. Add chocolate bits; cook, stirring for 1 to 2 minutes or until smooth.
5. Remove from heat and cool.
6. Add eggs one at a time, beating well after each addition.
7. Stir in flour, baking soda and salt.
8. Drop by rounded teaspoon onto ungreased baking sheets.
9. Bake for 6 to 8 minutes or until edges are set.
10. Cool on baking sheets for 1 minute;.
11. Remove unto wire racks& cool.
12. Filling: Beat confectioners sugar, 1/3 cup butter and mint extract in large mixer bowl.
13. Add milk until smooth and of desired spreading consistency.
14. Spread about 2 teaspoons filling onto flat side of 1 cookie; top with second cookie, flat side down.
15. Squeeze together gently.
Title: Butterscotch Maple Cookies
Ingredients:
- 10 butter
- 1/2 white sugar
- 2 1/2 flour
- 1/2 baking soda
- 1/2 brown sugar
- 1 egg
- 1/2 salt
- 1 cinnamon
- maple syrup
Instructions:
1. Cream butter and add sugars, salt, soda and cinnamon and blend well.
2. Add egg and beat.
3. Add flour and stir until mixture forms soft ball.
4. Divide dough into three parts.
5. Shape each into roll about 2 inches in diameter on waxed paper.
6. Wrap and chill until firm.
7. Slice 1/4 inch thick and place on greased baking sheets.
8. Brush with maple syrup.
9. Bake 10 minutes at 375 degrees or until golden brown.
Title: Ginger Macadamia Apple Crisp
Ingredients:
- 1 1/4 flour
- 1/2 dark brown sugar
- 1 ground ginger
- 1 cinnamon
- 1/2 salt
- 4 butter
- 3/4 granny smith apples
- 3 1/2 crystallized ginger
- 1/3 granulated sugar
- 1/2 lime, juice of
- 1 lime, zest of
- 1
Instructions:
1. preheat the oven to 400.
2. in a food processor pulse the flour and brown sugar, ginger, cinnamon, and salt.
3. add the butter and pulse until it's the size of small peas.
4. add macadamias and pulse once or twice until well mixed, set aside.
5. this can also be mixed by hand.
6. in a large bowl mix apples, crystallized ginger, sugar, zest and lime juice.
7. spread mixture into a 3 quart baking dish.
8. cover with topping, bake for 50 minutes until bubbling, and top is golden.
9. let it cool for 30 minutes.
10. enjoy!
Title: Eggnog Cake
Ingredients:
- 2 butter
- 1/2 nutmeg
- 1/2 eggs
- 1 rum
- 1/2 butter
- 2
- 1 1/2
- 1/2
- 1/4
Instructions:
1. Grease a Bundt pan with the soft butter.
2. Press the almonds and cherries against the side and bottom of the pan to make a pretty pattern.
3. Dust lightly with flour and set aside.
4. In a large mixing bowl combine cake mix, nutmeg, eggs,eggnog, melted butter, and rum flavoring.
5. Beat until smooth.
6. Pour batter into pan and bake at 350 degrees for 45 to 55 minutes or until the cake springs back when pressed lightly.
7. Let cake cool in pan for 10 minutes before turning it out.
8. Cool before serving.
Title: Tiramisu With Three Layered Spongecake (Vanilla Custard W/Cake)
Ingredients:
- 4 eggs
- 1 salt
- 1/4 sugar
- 1 pure vanilla extract
- 1/4 all-purpose flour
- 1/4 cornstarch
- 2 milk
- 3/4 sugar
- 6 all-purpose flour
- 1/4 butter
- 1/4 light rum
- 1/4 cognac
- 2 pure vanilla extract
- 3/4 mascarpone cheese
- 2
- 3 -4
Instructions:
1. Preheat oven to 375°F.
2. Lightly butter 8 or 9 inch springform pan.
3. Line bottom pan with wax paper(lightly buttered and floured) cut to fit.
4. In a bowl, beat the egg whites with the salt until they form soft peaks, and gradually beat in the sugar.
5. Beat until whites are just stiff, no longer.
6. In another bowl, whisk the egg yolks and vanilla until blended.
7. Fold in about 1/4 of the beaten whites.
8. Pour the egg yolk mixture into the beaten whites.
9. Sprinkle the sifted flour and cornstarch through a strainer over the egg whites.
10. Fold together thoroughly, without over mixing.
11. Spread the batter in the prepared pan, tilting gently so the batter spreads to the edges.
12. Bake until the edges are set and the cake is golden, about 25-30 minutes.
13. Cool the cake in the pan for a few minutes and invert the cake onto a wire rack, peeling carefully the paper.
14. Let cool completely on rack.
15. Wash your pan since you will be using it again.
16. Custard:
17. In a saucepan over medium heat, scald all but two tablespoons of the milk with the sugar, stirring until sugar dissolves.
18. In a bowl, beat the egg yolks with the reserved cold milk and the flour.
19. Gradually pour about 1/2 of the hot milk into the yolk mixture and whisk constantly.
20. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a boil.
21. Boil (keep stirring) for 2 minutes.
22. Remove from heat and strain the custard (if necessary) into a clean bowl.
23. Whisk in the butter, rum or cognac, and vanilla.
24. Cover with wax paper or plastic wrap pressed directly on the surface to prevent a "skin" from forming.
25. Refrigerate until cold, at least 2 hours.
26. In a bowl, lighten the mascarpone by folding it over itself a few times with a rubber spatula and mashing gently, if necessary.
27. Cover and chill until you are ready to assemble the cake.
28. Assembling the cake:
29. With a serrated knife, cut the cake horizontally into 3 equal layers.
30. Place the bottom layer in the springform pan.
31. Drizzle and brush it with part of the espresso, soaking it generously.
32. Gently top the cake with 1/3 of the custard.
33. Repeat with another layer of cake, more espresso, and more custard.
34. For the top layer, moisten the cut surface of the cake with espresso and invert it, browned side up in pan.
35. Gently spread with the remaining custard, smoothing the surface.
36. Sift some of the cocoa in an even layer over the top of the cake.
37. Refrigerate for at least one hour so the cake will be well chilled and the layers will set.
38. Sprinkle a little more cocoa over the top before serving in wedges.
Title: Summertime Buttercream
Ingredients:
- 1 1/3 milk
- 3 powdered sugar
- 2 -3
- 1/3 - 1/2
- 2
Instructions:
1. Blend the shortening, Dream Whip and flavoring for a 10-15 minutes and then gradually add the sugar and milk. The longer it mixes, the smoother it gets. Sifting the powdered sugar first is a plus but optional.
2. Of course you can add coloring as desired.
3. One batch will do a 8-9" cake or a batch of regular cupcakes.
4. Can be kept in air-tight container easily for a week or frozen if making ahead.
Title: Basic Mousse from Fruit Preserves
Ingredients:
- 2 heavy cream
- 1/8 powdered sugar
- 6
Instructions:
1. Prepare mousse by beating all ingredients together in the small bowl of a mixer until thick and holding peaks.
2. Cover with plastic and refrigerate until ready to serve.
Title: Splenda® Brown Sugar - Substitute
Ingredients:
- 1 Splenda granular
- 1/4 sugar-free maple syrup
Instructions:
1. Pour ingredients into a small mixing bowl and mix well.
2. Use as brown sugar in your favorite baked recipes where brown sugar is required.
3. Makes 1/4 cup (enough to replace 1 cup of standard brown sugar).
Title: Warm Blackberry Pie Sundaes
Ingredients:
- 5 1/2 fresh blackberries
- 1 sugar
- 3/4 orange zest
- 2 ground cinnamon
- 1/4 vanilla ice cream
- 1 of fresh mint
- 1
- 8
Instructions:
1. Combine 4 cups blackberries, orange juice, sugar, orange peel and cinnamon in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer until berries are soft and begin to release juices, about 8 minutes.
2. Transfer 2 cups berry mixture to food processor fitted with metal blade; process until smooth. Return mixture to saucepan. Stir in remaining blackberries. (Can be made 2 hours in advance. Let stand at room temperature. Warm berry mixture on medium heat until just warm before continuing.).
3. Divide cookie crumbs among 8 bowls or wine glasses.
4. Add 1 scoop ice cream and spoon warm blackberry sauce over each.
5. If desired, garnish with fresh mint.
Title: Pineapple Cake
Ingredients:
- 1 flour
- 2 instant coconut cream pudding mix
- 1 eggs
- 4 water
- 1/2 crushed pineapple
- 1/2
- 1/3
- 1/2
Instructions:
1. Mix together all ingredients except crushed pineapple. Beat at medium speed for 2 minutes. Fold in crushed pineapple.
2. Bake at 350 degrees in 2- 9 inch layer pans for 33 to 38 minutes.
3. Frost with your favorite cream cheese icing.
4. Sprinkle top with coconut or toasted coconut.
Title: Easy Rum Balls
Ingredients:
- 2 cocoa powder
- 2 pecans
- 1 confectioners' sugar
- 1 white corn syrup
- 2 jamaican rum
- 1/4 granulated sugar
- 1/2
Instructions:
1. Mix vanilla wafer crumbs, cocoa, nuts and 1-cup of confectioner's sugar well.
2. Add the corn syrup and rum. (mix well).
3. Shape into 1-inch balls and roll in granulated sugar.
4. Put into a tightly covered tin or metal container for at least 12-hours before serving.
5. (cookies keep very well for 4-5 weeks).
Title: Mayor's Chocolate Cake
Ingredients:
- 3/4 vegetable shortening
- 2 sugar
- 1 salt
- 1 vanilla extract
- 5 eggs
- 1 buttermilk
- 1 baking soda
- 2 all-purpose flour
- 3 evaporated milk
- 3/4 water
- 1/4 sugar
- 3/4 pitted dates
- 1/4 dried fig
- 1/4 vanilla extract
- 1/4 butter
- 1 sour cream
- 1/2 vanilla extract
- 1 salt
- 1/4 confectioners' sugar
- 1/2
- 1
- 1/4
- 3
Instructions:
1. Make Cake.
2. Lightly grease a 15 1/2 x 10 1/2 x 1 inch jellyroll pan and line the bottom with waxed paper; grease paper.
3. Preheat oven to 325°F.
4. Put shortening in a large bowl and beat with an electric mixer or large wooden spoon until fluffy, scraping side of bowl frequently.
5. Slowly add sugar, salt and vanilla to the shortening beating until mixture is smooth and no lumps remain.
6. Add eggs one at a time, beating well after each addition.
7. Mix buttermilk and baking soda in a small bowl (mixture will foam).
8. Alternately add flour and buttermilk-soda mixture to egg mixture in bowl, beating well after each addition, beginning and ending with flour.
9. Stir in melted chocolate and pour batter into prepared pan.
10. Bake 35 minutes. Turn cake out on a wire rack to cool and remove paper.
11. Fruit-Nut Filling:
12. Pour evaporated milk, water and sugar into a small saucepan and cook, stirring frequently until sugar dissolves. Add fruit and bring to a boil, stirring constantly and cook until thick. Completely cool and stir in vanilla and chopped nuts.
13. Chocolate Icing:
14. In the top of a double boiler, melt chocolate pieces and butter over hot water. Remove from heat and stir in sour cream, vanilla and salt. Gradually beat in confectioners sugar until icing is of spreading consistency.
15. Flip cooled cake over and cut in half crosswise. Place one half on a serving platter and top with fruit-nut filling spreading evenly.
16. Place the remaining cake on top; frost top and sides with chocolate icing.
Title: Chocolate Peppermint Cake
Ingredients:
- 1/4 butter
- 1 sugar
- 2 flour
- 2 salt
- 1 1/2 baking soda
- 1/4 vanilla
- 1 sugar
- 1 water
- 1
- 1 1/2
- 1/3
- 2
- 1/2
Instructions:
1. Cream butter, sugar and egg yolks together.
2. Add melted chocolate.
3. Sift flour, salt, and baking soda together. Add to butter mixture, alternately with sour milk. Mix thoroughly; add vanilla.
4. Pour batter into a greased and floured pan.( i used 8 inch round cake pan).
5. Bake at 375°F for 30 minutes
6. Cool.
7. FROSTING.
8. (this made a ton of marshmallow like frosting ).
9. Place sugar,water and egg whites to cook over boiling water (in double boiler).
10. Beat constantly for 5 minutes with a dover beater (I'm guessing a whisk on that one). Add the peppermint extract or crushed after dinner mints.
11. Continue beating until frosting is thick and creamy.
12. Remove from heat and continue beating until frosting is of spreading consistency.
13. Spread over top and sides of cake.
Title: Madeleines
Ingredients:
- 1 egg
- 3 sugar
- 1/2 flour
- 1 baking powder
- 3 unsalted butter
Instructions:
1. Mix the egg and sugar in a bowl, stirring well with a whisk.
2. Begin melting the butter, preferably in a small pan for about a minute and a half.
3. Add flour and baking powder to the bowl from step 1 and mix them together.
4. Add melted butter to the bowl (You'll use some in step 4, so save some) and mix.
5. Let the mixture sit for 10 to 20 minutes and the dough will thicken, it will then be easier to pour into the madeleine mold.
6. Take a brush and put some butter on the madeleine mold and put a little bit of flour in it. This will make it easier to take the cookie out of the mold.
7. Pour the dough into the mold.
8. Bake for about 20 minutes in an oven preheated at 170 degrees (approx. 340˚F).
9. Take them out of the mold and let them cool.
10. Enjoy!
Title: Sputnik Donut Holes
Ingredients:
- 2 eggs
- 1 milk
- 1 vanilla
- 1 sugar
- 2 baking powder
- 3 flour
- 4 salt
- 1/2 nutmeg
- 1/2 cinnamon
Instructions:
1. Beat all ingredients to form a smooth batter.
2. Drop by teaspoons in hot fat. These little balls will end up in many shapes (some with tails; they turn themselves if you don't put them too close together).
3. Roll in powdered sugar.
Title: { Cookies by Design } Sugar Shortbread Cookies
Ingredients:
- 1 granulated sugar
- 1 shortening
- 3 eggs
- 3 flour
- 2 cream of tartar
- 2 baking soda
- 1 vanilla extract
Instructions:
1. Whip sugar and shortening in a large bowl, add eggs and beat well.
2. Add remaining ingredients and mix.
3. Knead dough into ball, roll out and cut. Place on cookie sheet.
4. Bake at 350 degrees F for 10 to 12 minutes.
Title: Low-Fat Banana Cream Delight
Ingredients:
- 1 banana
- 2 low-fat graham crackers
- 2 fat-free vanilla pudding
- 1 fat-free cool whip
Instructions:
1. Mix together banana slices, graham cracker pieces and vanilla pudding in a medium sized bowl.
2. Scoop mixture evenly between 2 dessert dishes and top with cool whip.
Title: Fudge Frosting
Ingredients:
- 2/3 white sugar
- 2 butter
- 1/2 salt
- 3 vanilla
- 1/2
- 2
Instructions:
1. Combine all ingredients in a large glass measuring bowl and place in the microwave.
2. On 70% power-- 6 minutes stir well.
3. On 70% power-- 3- 4 minutes until a full rolling boil.
4. Cool completely-- Stir in the vanilla-- Beat with a mixer until thick--.
Title: Coconut Upside Down Cake
Ingredients:
- 1/2 butter
- 2 flaked coconut
- 1 brown sugar
- 1/2 white sugar
- 2 eggs
- 1/4 half-and-half cream
- 1 milk
- 1 vanilla
- 1 flour
- 1/4 baking powder
- salt
Instructions:
1. Set oven to 350 degrees.
2. Grease a 9x9-inch baking pan (greasing well on the bottom).
3. In a small bowl, mix together 1/4 cup butter, 2 cups coconut and brown suagr; press into bottom of prepared baking dish.
4. In a seperate bowl,cream 1/4 cup butter and white sugar until fluffy (about 5 minutes).
5. Add in eggs; beat well.
6. Sift/mix together flour, baking powder and salt.
7. Beat the flour mixture into the creamed mixture.
8. Add in half and half and vanilla; beat for about 5 minutes on high speed.
9. Spread the cake batter over the coconut mixture in the pan.
10. Bake for 30-40 minutes, or until cake is golden brown, and a toothpick in the middle comes out clean when inserted in center of the cake.
11. IMMEDIATELY invert pan on a serving dish/plate.
12. Serve with a topping/dollop of whipped cream.
13. Delicious!
Title: Mahogany Pound Cake
Ingredients:
- 1 salt
- 2 1/2 flour
- 1/2 cocoa powder
- 1 butter
- 2 sugar
- 1 brown sugar
- 6 eggs
- 2 instant coffee granules
- 1 vanilla extract
- 1 sour cream
- 1/4 baking soda
Instructions:
1. Preheat oven at 325 degrees Fahrenheit.
2. Sift together salt, flour and cocoa.
3. Cream together butter, both sugars, and eggs. (See Note* ).
4. Add optional instant coffee granules for a mocha pound cake!
5. Add vanilla.
6. Combine sour cream and baking soda.
7. Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
8. *Note: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
9. Pour into a greased and floured 10 inch tube pan.
10. Bake 1 hour and 20 minutes. I cover the cake with foil paper for the last 20 minutes of baking.
Title: Apple Tansie
Ingredients:
- 12 nutmeg
- 6 apples
- 1/2 butter
- 6 apples
- 2 powdered sugar
Instructions:
1. Beat egg yolks and egg whites together until light in color.
2. Beat in cream.
3. Add nutmeg to taste.
4. Add apples.
5. Apples should thicken mixture, add more if necessary.
6. Melt butter in a skillet.
7. Add apple mixture and fry until firm.
8. Turn over and fry until cooked through.
9. Add slices of fried apples on top and sprinkle with powdered sugar.
Title: Soft Rolled Sugar Cookies
Ingredients:
- 1/2 shortening
- 1/4 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 1/2 flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Cream shortening, butter, and sugar together; stir in eggs and vanilla; stir in flour, baking powder, and salt until dough (which will be very soft at this point) comes together.
2. Cover dough and refrigerate 6-8 hours or, preferably, overnight.
3. Once dough is thoroughly chilled (it will be stiff at this point) roll out about 1/6" thin on a lightly floured surface; cut cookies into desired shapes and place them onto an ungreased or parchment-lined baking sheet.
4. Bake at 375° for 7 minutes or just until edges of cookies begin to brown; allow cookies to cool on baking sheet for 1-2 minutes; remove cookies to cooling rack to cool completely.
5. NOTE: Yield will depend upon size of cookies and upon how thin you roll the dough ~ Dough rolled 1/6" thick yields 48 three-inch cookies.
Title: Chocolate Brownie Torte
Ingredients:
- 1 egg
- 1 water
- 1/4 heavy whipping cream
- 1/3 vanilla
- 1/2 confectioners' sugar
- 1
- 3
- 2
Instructions:
1. Prepare brownies according to box, however pour the mix into two round 8 by 8 cake pans. Make sure you grease the pans, and bake according to box. (Use the time that is on the box for the 8 by 8 pans) The mix isn't supposed to fill the pans completely, just about halfway.
2. After taking out the brownies, and letting them cool completely, you can start the whipped filling. Begin by setting a large bowl and the beaters into your freezer for a couple of minutes.
3. Pour heavy cream into the chilled bowl and beat on high untill it begins to thicken.
4. Add the sugar, the vanilla, and the peppermint extract if desired. Beat the mixture untll, light and fluffy, and resembles whipped cream.
5. Remove one brownie from pan, and set on a platter. Thickly cover it with whipped filling, then but the other brownie on top, cover that one too.
6. Decorate top with shavened chocolate or mint leaves.
7. ENJOY!
Title: Chocolate Dessert
Ingredients:
- 3/4 butter
- 3 sugar
- 1 1/2 flour
- 8 cream cheese
- 4 1/2 Cool Whip
- 2/3 sugar
- 6 instant chocolate pudding mix
- 1 1/2 milk
- 4 1/2 Cool Whip
Instructions:
1. mix first 3 ingredients together and press in the bottom of 9x13 pan. Bake at 350 for 20 minutes, then let cool.
2. Mix cream cheese, 4.5 oz cool whip, and sugar, then layer on top of crust.
3. Mix instant pudding mix and milk, then layer on top of cream cheese.
4. Top with remaining cool whip.
5. Refrigerate until set, about 3 hours.
Title: Baklava
Ingredients:
- 1 lemon zest
- 6 cloves
- 1 cinnamon stick
- 2 1/2 water
- 3 1/2 granulated sugar
- 2 cinnamon
- 2 clove
- 1/2 walnuts
- 1/2 pistachios
- 1/2 butter
- 1 phyllo dough
- 1
- 2
Instructions:
1. To create a sachet out of cheesecloth, cut about a 6 inch square piece 3 layers thick.
2. Place lemon zest, cloves and cinnamon stick in the center of the cheesecloth square; bring the edges toward the center and twist them together. Tie them together with string, forming a little pouch also known as a sachet.
3. In a sauce pan, combine the water, 3 cups sugar, and orange blossom syrup together.
4. Add sachet to sauce pan mixture and bring to a boil, stirring frequently, on medium heat.
5. Reduce heat and simmer mixture for 15 minutes stirring frequently.
6. Remove sachet and allow mixture to cool to room temperature.
7. Mix the remaining 1/2 cup sugar, ground cinnamon, ground cloves and nuts together (set aside).
8. In another sauce pan, melt pound of butter (reserving teaspoon butter) remove from heat and strain to make clarfied butter.
9. Preheat the oven to 300 degrees Fahrenheit.
10. On a jelly roll pan, grease pan with the reserved teaspoon of butter.
11. Lay a sheet of phyllo dough out flat on pan, and paint it with clarified butter.
12. Then place another sheet on top of the first and paint it with butter.
13. Do the same thing, six more times, until 8 layers are on top of each other.
14. Sprinkle a handful of nut mixture over buttered phyllo dough evenly.
15. Add two more sheets of buttered phyllo dough on top of nut mixture.
16. Then add another handful of nuts and sprinkle over buttered phyllo sheet. Do the same thing until you have 8 sheets of phyllo dough left.
17. Place the last eight sheets on top of the nuts, painting them each with the butter.
18. Cut the baklava into either diamond or square shapes. Make sure the knife cuts through the bottom phyllo sheet.
19. Paint tops of baklawa with remaining butter.
20. Bake baklava for 45 minutes or until golden and flaky.
21. Remove from oven and drizzle cooled syrup over entire pastry.
22. Enjoy!