Honey Yogurt Cheesecake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Honey Yogurt Cheesecake Recipe. Enjoy Middle Eastern food and learn how to make Honey Yogurt Cheesecake.

Quick and easy with a light citrus flavour.

Preparation time: 20 minutes
Cooking time: 40 minutes
Yield: 8

Ingredients

Yogurt "Cheese"

2 cups (500 mL) 2% yogurt
2 cups (500 mL) ricotta cheese (low-fat is fine)

Crust

2 cups (500mL) graham cracker crumbs
1 teaspoon (5 mL) finely grated lemon zest
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) unsalted butter, melted

Filling

1 recipe Yogurt cheese
1/4 cup (60 mL) honey
1 large egg
1 teaspoon (5 mL) finely grated lemon zest
1 teaspoon (5 mL) vanilla extract

Topping

1 1/2 cups diced fresh mango

Directions

Yogurt "Cheese"

Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.

Crust

Preheat oven to 325 F (160 F).
Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.

Filling

For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.

Topping

Top with diced mango immediately before slicing.

Source: www.foodnetwork.ca 

More about Yogurt:

Crockpot Yogurt
Yogurt Mint Sauce
Non-Fat Yogurt Nutrition
How To Buy the Healthiest Yogurt: 5 Tips
A Tale of Two Yogurts
5 Ways to Use Yogurt as Nutritious Substitute

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Mamoul, Maamoul Recipe - How to Make Mamoul, Maamoul

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mamoul, Maamoul Recipe. Enjoy Eid Fitr and learn how to make Mamoul, Maamoul.

Mamoul with pistachios, walnuts, and dates

What is Mamoul, Maamoul?
It is a delicate and sweet Middle Eastern semolina cookie filled with dates, pistachios, or walnuts. It can also be made with white flour instead of semolina.

Ingredients
Semolina, sugar, butter ghee, rose water, orange flower water, yeast, and either dates, pistachios, or walnuts, depending on the filling chosen.

Characteristics
Mamoul are usually formed in the shape of balls or domes and filled with dates, pistachios, or walnuts, and topped with powder sugar. It is also rarely filled with almonds or figs.
In order to differentiate between the three fillings, each type is molded into a different shape. The walnuts filled version is customarily shaped in the form of a dome with a rounded top, while dates filled one takes the form of a dome with a flat top. The pistachios filled cookie, on the other hand, has a relatively elongated oval shape.
This nuts filled cookie is commonly found in three sizes: small bite sized pieces, medium size, and large size. The bite size version is often consumed with coffee or tea whereas the medium and large size is served as a dessert.
Because they is relatively easy to make, these Middle Eastern cookies are often prepared and baked at home.

Pronunciation of "Mamoul" and "Maamoul"
pronounced [ma'-mul], it is also written Mamul, Maamul, or Ma'moul.

How is Mamoul Made?
First the semolina dough and the filling (dates, pistachios, or walnuts) are prepared. Next, the dough is cut into pieces of the desired size and filled with the filling of choice then shaped using a wooden mold and baked.

Preparation of the Dough
The dough is made of semolina, butter ghee, yeast, rose water, and orange flower water. First, semolina and butter ghee are mixed together and left to rest for about twelve hours. Yeast, rose water, and orange flower water are then added and mixed to form the ready dough.

Preparation of the Filling
Traditionally, Mamoul is filled with pistachios, walnuts, or dates. For pistachios or walnuts fillings, the nuts are grounded, whereas for dates filling, a date paste is used. Sugar and sugar syrup are added and mixed with the nuts or dates to form the filling paste.

Preparation of Maamoul Balls
Small pieces of the dough are cut, the desired filling is put on the dough, and the dough is closed around the filling to form a ball of dough filled with pistachios, walnuts, or dates. The filled dough balls are then put inside a mold to take a particular shape and are left to rest for about an hour.

Baking
The filled dough balls are placed on a baking sheet and baked for about eight minutes on high temperature.

Serving Suggestions
Bite size Maamoul is often offered with coffee or tea anytime during the day, while the medium and large size pieces are offered as a dessert.
In Middle Eastern countries, these cookies are a must have dessert during holidays as well as during the month of Ramadan.

Popularity
It is most popular in Lebanon, Syria, Jordan, Palestine, the Arabic Gulf region, Egypt (where it is usually filled with Lukum), Turkey, Armenia, Iran, Greece, and Pakistan.

Classification
Mamoul is a Middle Eastern cookie.

More Mamoul Recipes:

Mamool
Simple Eid Cookies (ka’ak)
Pistachio Maamoul
Kahk
Maamool with Dates
Maamool with Walnuts  
  
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Mamool, Mamoul, Maamoul, Mamool Cookies

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mamool, Mamoul, Maamoul, Mamool Cookies Recipe. Enjoy Eid Fitr and learn how to make Mamool, Mamoul, Maamoul, Mamool Cookies. 

Simple Eid Cookies (ka’ak) Recipe

Ingredients

1 cup ghee (clarified butter)
½ cup warm milk
½ teaspoon rose water
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon sesame
1/8 teaspoon salt
¼ kg Turkish delight (lokum, malban)
Powdered sugar

Method

- shake ghee, milk and rose water until well combined.
- Sift flour and baking powder in a bowl, add sesame and salt.
- Add flour mixture to ghee mixture, knead until smooth.
- Preheat oven to (180 – 350) degrees.
- Form dough into walnut sized balls
- Shape Turkish delight into tiny balls.
- Make a hole in the center of the dough using your finger.
- Place the Turkish delight balls in the center of each ball.
- Seal the dough up over it and press edges together.
- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.
- Place cookies at least 1 inch apart onto cookie sheets.
- Bake for about 15 to 20 minutes or until lightly browned.
- Cool completely on a wire rack.
- Dust with confectioners (powder) sugar.

Maamoul with Walnuts Recipe

Serves: 12
Difficulty: Medium
Prep Time: 45 minutes

Ingredients:

Dough:
2 cups all purpose flour
1 cup semolina flour
1 tsp baking powder
1/4 cup milk
2 sticks butter at room temperature
1 tsp orange blossom water

Filling:
1 cup ground walnuts
1/4 cup sugar
1/4 tsp cinnamon
1 tsp orange blossom water

8 medjool dates, pitted
1 tsp orange blossom water

vegetable oil
powdered sugar

Preparation:

Pre-heat oven to 450 degrees Fahrenheit.

In a large bowl, combine flour, semolina and baking powder, mix well.  Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.

In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water.  Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.

To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed.  Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side.  Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown.  Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.

Pistachio Maamoul Recipe

Ingredients

• For the dough:


• 9 cups semolina or 1500 g


• 1½ cups butter or 300 g, melted


• 1½ cups ghee or 300 g, melted


• 1 cup caster sugar or 200 g


• 1 teaspoon ground nutmeg


• 1 teaspoon ground mahlab


• 1 teaspoon yeast


• ¾ cup rose water or 190 ml


• ¼ cup blossom water or 60 ml

For the filling:

• 3½ cups pistachio nuts or 500 g


• 1 tablespoon blossom water


• 2 tablespoons rose water


• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g


• ½ cup caster sugar or 100 g

Preparation

• In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.


• Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.


• Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.


• Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.


• Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.


• Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.


• Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

Kahk with Dates Recipe

 
Ingredients:

• 2 cups samn balady


• 1 cup milk


• 4 1/2 cups flour, all purpose


• 2 tablespoons baking powder


• 1 teaspoon instant yeas


• 1 teaspoon ground cinnamon


• 1 teaspoon ground cloves


• 1 tea spoon ground ginger


• sesame seeds

Preparation:

1. Heat the samn balady (Gee) until almost boiling.


2. Add the baking powder and the spices to the flour.


3. Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.


4. Keep stirring and stirring and stirring.


5. When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.


6. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).


7. After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.


8. You can add nuts, agwa (date spread), or other filling when you are making it into balls.


9. Put them in a cookie tray and let them rest for a little.


10. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.


11. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.

Mamool Recipe

Ingredients:

2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)

Preparation:

• Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.


• In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.


• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.


• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Tips:

• Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.


• There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

Maamool with Dates

Ingredients:

• 1 1/2 # semolina


• 1 cup sugar


• 1 1/4 # pound butter


• boiling water


• 2 # fresh dates, pitted and pureed

Preparation:

1. Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.


2. When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water. Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended. Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.


3. Fill the hollow with the date mixture. Seal the top by pressing the dough together. Flatten lightly between your palms to form a pie shape. Use the tines of a fork to make a design around the top.


4. Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown. Sprinkle with powdered sugar. Store in sealed airtight containers.

Maamool with Walnuts

Ingredients:

• 2 cups smeed (semolina)


• 1 cup boiling water


• 1 1/2 cups samneh (or other shortening)


• 1 tsp. ma'ez zahr (orange blossom essence)


• 1 tsp. rose water


• 3/4 cup fine sugar


• 1 1/4 cup crushed walnuts

Preparation:

1. Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight.


2. On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings.


3. Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.

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Simple Eid Cookies (ka’ak) - How to Make Simple Eid Cookies (ka’ak)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Simple Eid Cookies (ka’ak) Recipe. Enjoy Eid dessert recipes and learn how to make Simple Eid Cookies (ka’ak).

Ingredients

1 cup ghee (clarified butter)
½ cup warm milk
½ teaspoon rose water
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon sesame
1/8 teaspoon salt
¼ kg Turkish delight (lokum, malban)
Powdered sugar

Method

- shake ghee, milk and rose water until well combined.
- Sift flour and baking powder in a bowl, add sesame and salt.
- Add flour mixture to ghee mixture, knead until smooth.
- Preheat oven to (180 – 350) degrees.
- Form dough into walnut sized balls
- Shape Turkish delight into tiny balls.
- Make a hole in the center of the dough using your finger.
- Place the Turkish delight balls in the center of each ball.
- Seal the dough up over it and press edges together.
- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.
- Place cookies at least 1 inch apart onto cookie sheets.
- Bake for about 15 to 20 minutes or until lightly browned.
- Cool completely on a wire rack.
- Dust with confectioners (powder) sugar.

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Almond and Chocolate Pie recipe - How to make Almond and Chocolate Pie

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Almond and Chocolate Pie Recipe. Enjoy Ramadan dessert recipes and learn how to make Almond and Chocolate Pie.

Ingredients

½ cup butter
1¼ cups flour
4 Tbsps water
½ cup grounded nuts

The filling

¼ cup almond slices
½ cup dried fruits
½ cup butter
½ cup powdered sugar
2 eggs
½ cup almond flour
¼ tsp vanilla
¼ tsp baking powder

For garnishing

pineapple slices
dried plums
cherries
chopped pistachios

Method

• Preheat oven to180 °C.
• In a large bowl rub butter with flour with finger tips, until well combined and crumby.
• Add water and nuts; continue kneading until soft homogenous dough is obtained.
• Roll out dough in a 26 cm round tart pan, make sure the dough covers the bottom and the sides (prick the bottom of the dough with the tines of a fork to avoid puffing up while baking).
• Cover crust completely with the almond slices and fruits.
• Using an electric mixer beat the butter with sugar in a large bowl on a medium speed until creamy.
• Add the eggs with constant beating until well combined.
• Add flour, vanilla and baking powder; continue beating until thick homogenous batter.
• Pour the batter over the crust.
• Garnish with pineapples, dried plums , cherries and pistachios
• Bake for 35 minutes or until completely cooked.
• Cool, cut and serve. 

More Dessert Recipes:        

 

Umm Ali  

Layali Lubnan  

Arabic fried macroons  

Peach & pistachio kulfi  

Mandarin and almond syrup cake with cardamom cream

Chilled almond pudding with honey syrup

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Umm Ali - How to Make Umm Ali

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Umm Ali Recipe. Enjoy Egyptian desserts and learn how to make  Umm Ali. 
 
Preparation time :     15 minutes
Cooking time :     20 minutes
Serves: 10 persons

Ingredients

8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped

Preparation

Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.

Place NESTLÉ® Sweetened Condensed Milk , vanilla and water in a large saucepan and bring to boil then remove from heat and pour immediately over the croissant mixture in the baking dish and set them aside for 5 minutes or until croissants absorb the maximum of the liquid.

Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.

Place the baking dish in a preheated oven at 200°C using the grill part of the oven and grill for 5 minutes or until the cream topping is golden color. Serve it immediately.

More Dessert Recipes:       

 

Layali Lubnan  

Arabic fried macroons  

Peach & pistachio kulfi  

Mandarin and almond syrup cake with cardamom cream

Chilled almond pudding with honey syrup

Pomegranate and Dates Smoothie

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Layali Lubnan - How to Make Layali Lubnan

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Layali Lubnan Recipe. Enjoy Lebanese desserts and learn how to make Layali Lubnan. 

Ingredients

2½ cups water or 625 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup fine semolina or 80 g
2 eggs
1 tablespoon rose water
1 tablespoon blossom water
1 cup liquid cream or 250 ml, whipped
3 tablespoons pistachio nuts, chopped
3 tablespoons flaked almonds, toasted

Preparation

In a medium saucepan, place water and NESTLÉ® Sweetened Condensed Milk . Stir occasionally to boil.

In a separate bowl, beat semolina and eggs together. Add this mixture to the simmering milk, stirring vigorously for 3 minutes or until it thickens.

Remove the saucepan from the heat; add rose water and orange blossom water. Stir and pour over individual bowls or a large serving plate. Set aside until it cools.

Decorate with the whipped cream all over the top then sprinkle with pistachio and the toasted almond flakes.

Serving tips : Serve sugar syrup if desired.

More Dessert Recipes:      

 

Arabic fried macroons  

Peach & pistachio kulfi  

Mandarin and almond syrup cake with cardamom cream

Chilled almond pudding with honey syrup

Pomegranate and Dates Smoothie

"Bride's Finger" Date Rolls with Orange Flower Water-Honey Syrup 

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Turkey with Kabsah Spices Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkey with Kabsah Spices Recipe. Enjoy theMiddle Eastern Cuisine and learn how to make Turkey with Kabsah Spices. 

Ingredients

Ingredients for the turkey
1 whole Turkey (6 kilos)
1 cup salt

Ingredients for boiling the turkey
1 tsp cloves whole
4 Cinnamon sticks
8 whole cardamoms
4 whole Omani lemons
1 tsp black peppercorns
1 tsp cumin seeds
3 bay leaves
1 onion, chopped
2 celery cut into chunks
2 tsp kabsa spices powder
2 Tbsps butter
Salt

Ingredients for rice and lentil
3 tsp olive oil
3 onions, cubed
2 cups yellow lentil (half cooked)
2 cups potatoes cut to cubes and fried
1 cups pine nuts and cashew nuts
½ raisons (soaked in water)
½ tsp saffron
1 Tbsp rose water or rose syrup
1 cup chicken stock
4 cups basmati rice (boiled and cooked)
6 boiled eggs
Fresh chopped coriander

Method

Clean and wash the turkey thoroughly, dissolve the salt in water, then cover the turkey with water and salt and leave it for 2 hours.

Put a large cooking pot filled with water and put the turkey in on a medium heat, with all the above ingredients for boiling the turkey. (Pick holes or pierce the 2 Omani Lemons before adding it).

When all the ingredients start boiling reduce the fire, and then put the lid on just to cover half of it. Leave it for 60 minutes or until cooked (don’t close the lid and remove the creamy foam which gathers on top while cooking).

After the turkey is cooked remove it , put it aside and strain the stock or broth.

Heat the oven at 180 degrees.

Mix a tablespoon of the powdered kasbsa spices with butter and massage the turkey with this mixture and put the turkey on a tray, put in the oven for 30 minutes until golden.

For rice and lentil

Add oil to a hot pot and then add the onion with stiring for 5 minutes or until it becomes gold in color.

Add the lentil and the rest of the powdered kabsah spices and the other 2 Omani lemons.

Add the potatoes, raisons and dissolve the saffron in the rose syrup and add it to the mixture until they are all mixed together, finally add the turkey stock or broth and add salt if needed.

Reduce the temperature on the mixture for about 20 minutes or until fully cooked.

Add the boiled eggs with stirring the mixture to fluffy it and put rice on the serving plate along with the lentil and vegetables.

Finally add the turkey on top of mixture and sprinkle with coriander.

Notes

The mixed spices or powdered kabsah spices are (cardamom, cinnamon, white pepper, cumin and cloves)

You can cook the turkey straight away in the oven without boiling it first and in this case you can add all the vegetables (onions, celery and carrots) with the turkey on a tray ,you can stuff the turkey with the same vegetables and can add some water , oil, fresh herbs, salt, pepper and spices. Cover the turkey with silver paper half the time it will stay in the oven. Every 1 kilograms of turkey, needs about 40 minutes in the oven at a temperature of 180 degrees to cook. It can be brushed with the stock dripping from it, from time to time, so it wouldn’t dry out.

If using a frozen turkey, keep it for 2 days in the fridge just to melt.

More Main Dish Recipes: 

Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing
Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms 
Prosciutto-wrapped beef with pesto

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Baklava Roll-Ups Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baklava Roll-Ups recipe. Enjoy Middle Eastern dessert recipes and learn how to make Baklava Roll-Ups. 

Total Time: 45 min
Prep 20 min
Cook  25 min
Yield: 6 to 8 servings
Level: Intermediate

Ingredients

Butter-flavored cooking spray
1/4 cup raw almonds
1/2 cup pistachios
1 tablespoon butter, room temperature
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1/4 cup honey, divided
12 sheets phyllo dough

Directions

Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve.

In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.

Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.

Drizzle with 2 tablespoons honey.

Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.

Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.

Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray.

Repeat with second and third batch.

Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve.

Recipe courtesy Sandra Lee, 2008
Show: Semi-Homemade Cooking Episode: International Show

More Baklava Recipes:

Pistachio baklava
Mixed-Nut Honey Baklava
Pistachio & cardamom baklava
Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava

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Pistachio baklava recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pistachio baklava Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Pistachio baklava.

End your Springtime barbecue feast with this delicious, exotic treat.

Makes 35 pieces

Ingredients

4 x 80g packets pistachio kernels
1/4 cup caster sugar
1/4 teaspoon rosewater essence
375g packet filo pastry
250g unsalted butter, melted

Rosewater syrup
2 cups caster sugar
1/4 teaspoon rosewater essence

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3.5cm-deep, 22cm x 29cm (base) rectangular pan.

2. Process pistachios until roughly chopped. Place pistachios, sugar and rosewater in a bowl. Stir to combine.

3. Cut pastry sheets in half crossways (so sheets fit neatly in pan). Cover pastry with a damp tea towel to prevent it drying out. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and half the pastry sheets (around 22 sheets). Place pastry stack in prepared pan, trimming to fit, if necessary.

4. Spread pistachio mixture over pastry stack. Place 1 remaining pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with remaining butter and pastry sheets (around 22 sheets). Place on pistachio mixture. Cut all the way through into squares. Bake for 50 to 55 minutes or until browned and puffed.

5. Meanwhile, make syrup Combine sugar, rosewater and 1 cup cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.

6. Pour over hot baklava. Cool completely. Serve.

Source
Super Food Ideas - November 2010, Page 77
Recipe by Emma Braz
  
More Baklava Recipes:

Mixed-Nut Honey Baklava
Pistachio & cardamom baklava
Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava
Baklava Recipe

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Mixed-Nut Honey Baklava ٌRecipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mixed-Nut Honey Baklava Recipe. Enjoy traditional Middle Eastern desserts and learn how to make Mixed-Nut Honey Baklava.  

Cook Time: 1 hr 30 min
Level: Intermediate
Yield: 96 (1 1/2-inch) pieces

Ingredients

Baklava
12 dried calamyra figs, diced 1/4-inch
1/2 cup dark rum
1 1/2 cups toasted walnut pieces, chopped
1 1/2 cups toasted unblanched almonds, chopped
1 1/2 cups unsalted butter (3 sticks)
4 ounces bittersweet chocolate, diced 1/4-inch
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1 (1 pound) boxes phyllo dough (about 48 sheets)
Syrup
1 cup sugar
1 cup honey (preferably orange blossom), plus more for drizzling
1/2 cup water
Juice of 1 large lemon (about 3 tablespoons)

Directions

Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.

Preheat the oven to 350 degrees F.

Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.

Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.

Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.

Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.

Store the baklava in a sealed container for up to 1 week.

From Food Network Kitchens

More Baklava Recipes:

Pistachio & cardamom baklava
Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava
Baklava Recipe
Baklawa (Baklava)

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Pistachio & cardamom baklava recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pistachio & cardamom baklava Recipe. Enjoy the Moroccan Cuisine and learn how to make Pistachio & cardamom baklava.


Preparation Time 30 minutes
Cooking Time 40 minutes
Makes 18 pieces

Ingredients

Melted butter, to grease
200g unsalted pistachio kernels
1 tsp ground cardamom
125ml (1/2 cup) water
1 tbs honey
2 tsp fresh lemon juice
160g (2/3 cup) white sugar
8 sheets filo pastry (Antoniou brand)
100g unsalted butter, melted

Method

1. Preheat oven to 180°C. Brush a square 17cm (base measurement) cake pan with melted butter to lightly grease. Place the pistachios and cardamom in the bowl of a food processor and process until coarsely chopped.

2. Combine water, honey, lemon juice and sugar in a saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until reduced by one-third. Remove from heat and set aside for 1 hour to cool.

3. Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet with melted butter and fold into quarters. Repeat with remaining filo.

4. Place 1 filo square in the prepared pan. Sprinkle with 2 tbs of pistachio. Continue layering with remaining filo and pistachio, finishing with filo. Brush with remaining melted butter. Cut into 9 even squares. Cut each square in half diagonally.

5. Bake in oven for 30 minutes or until golden. Remove from oven. Drizzle with syrup. Set aside for 40 minutes to cool.

6. Serve with Turkish coffee.

Notes
You can make this baklava up to 1 day ahead. Store in an airtight container out of direct sunlight.

Source
Good Taste - October 2004, Page 62
Recipe by Rodney Dunn

More Baklava Recipes:

Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava
Baklava Recipe
Baklawa (Baklava)

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Apple pancakes with lemon-spiced butter

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Apple pancakes with lemon-spiced butter - Christmas Breakfast recipe. Enjoy Christmas recipes and learn how to make Apple pancakes with lemon-spiced butter.

Ease yourself into the weekend with these delicious pancakes. You can even make a double batch and freeze some to enjoy later in the week.

Preparation Time 10 minutes
Cooking Time 20 minutes
Makes 10

Ingredients

150g (1 cup) self-raising flour
375ml (1 1/2 cups) buttermilk
1 egg, lightly whisked
40g butter
1 medium pink lady apple, peeled, cored and thinly sliced
250g mixed fresh berries, to serve

Lemon-spiced butter
100g butter, softened
2 tsp mixed spice
2 tsp finely grated lemon rind

Method

1. Sift the flour into a large mixing bowl. Make a well in the centre. Whisk the buttermilk and egg together in a jug. Pour the buttermilk mixture into the well and whisk to make a smooth batter.

2. Melt half the butter in a medium non-stick frying pan over medium heat until foaming. Spoon 80ml (1/3 cup) of the batter into the pan and top with apple slices. Cook for 1 minute or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further minute or until golden. Repeat with remaining batter and apple slices, greasing pan with butter before each batch. (To freeze, see below.)

3. To make lemon-spiced butter: combine the butter, mixed spice and lemon rind in a small bowl. (To freeze, see below.)

4. To serve: Spread pancakes with lemon-spiced butter and arrange in a stack. Top with berries and serve immediately.

Notes
To freeze pancakes (up to 3 months): Place pancakes between sheets of non-stick baking paper. Wrap in plastic wrap and place in an airtight container. Label, date and freeze.
To freeze lemon-spiced butter (up to 3 months): Place on a large piece of plastic wrap. Roll into a log and tightly wrap in plastic. Twist ends of plastic wrap to enclose. Label, date and freeze.

To thaw: Place pancakes and lemon-spiced butter in fridge for 6 hours.
Microwave thawing (single portion): Place pancake on a heatproof plate. Heat, uncovered, on Defrost or Medium-low/350watts/30% for 1-2 minutes or until almost thawed. Stand for 2 minutes.

To reheat: Wrap 5 thawed pancakes in foil and place in a steamer over a saucepan of simmering water, turning once during cooking, for 5 minutes or until heated through. Repeat with remaining pancakes.

Microwave reheating (single portion): Cover pancake with a damp paper towel and heat on Medium/500watts/50% for 1 1/2-2 minutes or until warm to touch.

Source
Good Taste - February 2003, Page 79
Recipe by Emma Braz

More Christmas Dessert Recipes 

Cassata ice-cream cake 
Berry sundaes with white chocolate sauce
Berry meringue smash
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava
 
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Christmas fruit cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas fruit cake recipe. Enjoy Christmas dessert recipes and learn how to make Christmas fruit cake.

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!

Ingredients (serves 20)

600g sultanas
400g raisins
200g currants
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
290ml brandy
1 1/2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, softened
1 cup dark brown sugar
4 eggs, at room temperature
2 tablespoons orange marmalade
Pure icing sugar, to serve

Method

1. Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.

2. Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.

3. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.

4. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

Notes
If time permits, begin this 1 week ahead. You can make this cake up to 4 weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container. Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.

Source
Super Food Ideas - December 2006, Page 25
Recipe by Kerrie Sun

More Christmas Dessert Recipes 

Cassata ice-cream cake 
Berry sundaes with white chocolate sauce
Berry meringue smash
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava 

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Cassata ice-cream cake

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cassata ice-cream cake recipe. Enjoy Christmas dessert recipes and learn how to make Cassata ice-cream cake. 

Cassata, like pizza, comes from Italy, so finish the night with a slice of this colourful layered fruit, ice-cream and chocolate creation.
Preparation Time 30 minutes

Ingredients (serves 8)

Olive oil spray
1 x 17cm bought plain single-square sponge cake (see note)
2 tbs Galliano amaretto liqueur
1 x 2L ctn Neapolitan ice-cream
45g (1/4 cup) dried mixed fruit
2 tbs coarsely grated dark chocolate
Cocoa powder, to dust

Method

1. Spray a 6cm-deep, 20 x 10cm (base measurement) loaf pan with olive oil spray to lightly grease. Line the base and 2 long sides with plastic wrap, allowing the sides to overhang.

2. Use a serrated knife to cut the cake in half horizontally. Halve each piece lengthways to make 4 cake rectangles.Line the base of the prepared pan with 1 cake rectangle. Press down slightly. Use 2 cake rectangles to line the 2 long sides. Halve the remaining cake rectangle crossways and use to line the 2 short sides. Trim excess and use to fill any gaps. Brush the cake with amaretto.

3. Transfer the strawberry ice-cream to a bowl. Set aside to soften slightly. Spread over the cake base. Smooth the surface. Place in the freezer for 30 minutes or until firm.

4. Transfer the vanilla ice-cream to a bowl. Set aside to soften slightly. Add the fruit and chocolate, and fold until just combined. Spoon into the prepared pan. Smooth the surface. Place in the freezer for 30 minutes or until firm.

5. Transfer the chocolate ice-cream to a bowl. Set aside to soften slightly. Spoon into the prepared pan. Smooth the surface. Trim the excess cake. Cover with overhanging plastic wrap. Place in the freezer for 2 hours or overnight, or until firm.

6. Turn out the cake onto a serving platter and remove the plastic wrap. Dust with cocoa powder. Cut into slices to serve.

Tips
Time plan tip: Prepare this recipe to the end of step 5 up to 1 day ahead. Continue from step 6 just before serving.

Square sponge cakes are available from some Woolworths. If unavailable, use 1 x 450g pkt Madeira cake instead and cut into 4 slices lengthways in step 2.

Source
Good Taste - June 2008, Page 71
Recipe by Gemma Luongo

More Christmas Dessert Recipes 
Berry sundaes with white chocolate sauce 
Berry meringue smash
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava
Coffee Baklava

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Berry sundaes with white chocolate sauce

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Berry sundaes with white chocolate sauce recipe. Enjoy Christmas dessert recipes and learn how to make Berry sundaes with white chocolate sauce.
 
This ice-cream sundae is chock full of berries and doused in a white chocolate sauce. Yum!

Ingredients (serves 6)

2 tbs caster sugar
2 x 250g punnets strawberries, hulled, sliced widthways
200g fresh or frozen raspberries
2 litres vanilla ice-cream
300ml pouring cream
250g white chocolate, finely chopped
1 tbs Cognac or brandy (optional)

Method

1. For white chocolate sauce, place cream in a saucepan and bring almost to the boil over medium heat. Remove from heat. Add chocolate and stir until smooth and melted. For an adult twist, stir in Cognac or brandy. Transfer to a jug then refrigerate sauce until chilled.

2. Process sugar and 1/2 the strawberries in a food processor until smooth.

3. To serve, place a few raspberries and a few remaining sliced strawberries in the base of a 2 cup-capacity dessert glass. Top with scoops of ice-cream and a few more berries. Drizzle with a little strawberry sauce and white chocolate sauce. Repeat with remaining berries, ice-cream and sauces in 5 more glasses. Serve immediately.

Cook's tip: The chocolate sauce makes about 400ml. Store any remaining sauce in the fridge for 2-3 days.

Source
Notebook: - February 2006, Page 36
Recipe by Sophia Young

More Christmas Dessert Recipes 
Berry meringue smash  
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava
Coffee Baklava
Cranberry cheese cake recipe 

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Berry meringue smash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Berry meringue smash recipe. Enjoy Christmas dessert recipes and learn how to make Berry meringue smash.

Ingredients (serves 4)

2 cups frozen berries (such as raspberries or mixed berries)
150ml thickened cream
100g packet pavlova nests
100g white chocolate, roughly chopped

Method

1. Place berries on a large plate lined with paper towel. Stand at room temperature for 5 minutes to partially thaw.

2. Using an electric mixer, beat cream until soft peaks form. Using your fingers, gently crush pavlova nests. Add crushed pavlova and white chocolate to cream. Gently stir to combine.

3. Transfer fruit to a bowl. Gently mash fruit with a fork. Add to cream mixture, stirring until just combined (do not overmix or mixture will turn pink).
4. Spoon into four 3/4-cup capacity glasses. Cover. Refrigerate until ready to serve.

Source
Super Food Ideas - September 2005, Page 86
Recipe by Dixie Elliott

More Christmas Dessert Recipes 
Fruity Christmas biscotti 
Christmas pie recipe
Pistachio & Almond Baklava
Coffee Baklava
Cranberry cheese cake recipe
Choc-honeycomb ice-cream cake

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Fruity Christmas biscotti recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fruity Christmas biscotti recipe. Enjoy Christmas cooking recipes and learn how to make Fruity Christmas biscotti.

The perfect make-ahead gift, these will keep for up to a month after baking and look really impressive.

Easy
Makes about 72 biscuits
Prep 15 mins
Cook 1 hr
Freezable
Can be frozen part-baked and sliced

Ingredients

350g plain flour , plus extra for rolling
2 tsp baking powder
2 tsp mixed spice
250g golden caster sugar
3 eggs , beaten
coarsely grated zest 1 orange
85g raisins
85g dried cherries
50g blanched almonds
50g shelled pistachios

Method

1. Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands - it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.

2. Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.

3. Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.

Nutrition per serving
50 kcalories, protein 1g, carbohydrate 9g, fat 1 g, saturated fat 0g, fibre 0g, sugar 6g, salt 0.06 g

Recipe from Good Food magazine, November 2008.

More Christmas Desserts Recipes
Christmas pie recipe
Pistachio & Almond Baklava
Coffee Baklava
Cranberry cheese cake recipe
Choc-honeycomb ice-cream cake
Christmas bonbons  

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Christmas pie recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas pie recipe. Enjoy Christmas cooking recipes and learn how to make Christmas pie.

Combine a few key Christmas flavours here to make a pie that both children and adults will adore

Moderately easy
Cuts into 10-12 slices
Prep 30 mins
Cook 1 hr 15 mins Plus cooling

Ingredients

2 tbsp olive oil
knob butter
1 onion , finely chopped
500g sausagemeat or skinned sausages
grated zest of 1 lemon
100g fresh white breadcrumbs
85g ready-to-eat dried apricots , chopped
50g chestnuts , canned or vacuum-packed, chopped
2 tsp chopped fresh or 1tsp dried thyme
100g cranberries , fresh or frozen
500g boneless, skinless chicken breasts
500g pack ready-made shortcrust pastry
beaten egg , to glaze

Method

1. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.

2. Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.

3. Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.

4. Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.

5. Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

Nutrition per serving
488 kcalories, protein 23g, carbohydrate 39g, fat 28 g, saturated fat 12g, fibre 2g, salt 1.4 g

Recipe from Good Food magazine, December 2005.

More Christmas Desserts Recipes
Cranberry cheese cake recipe
Choc-honeycomb ice-cream cake
Christmas bonbons
Chocolate Cherry Trifle
Apple Crisp 

Save and share Christmas pie

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Cranberry cheese cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cranberry cheese cake Recipe. Enjoy Christmas Desserts and learn how to make Cranberry cheese cake.

Ingredients (serves 10)

185g unsalted butter, softened
150g cream cheese, softened
2 teaspoons finely-grated lemon rind
1 1/4 cups caster sugar
3 eggs
1 cup self-raising flour
2/3 cup plain flour
1 cup frozen cranberries
icing sugar mixture, to serve

Method

1. Preheat oven to 180°C. Grease a 22cm fluted ring pan. Using an electric mixer, beat butter, cream cheese and lemon rind in a medium bowl until combined. Add sugar. Beat for 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition until combined. Stir in flours. Fold through the cranberries.

2. Spoon mixture into prepared pan. Smooth top with a spatula. Bake for 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven. Stand cake in pan for 10 minutes. Turn out onto a wire rack to cool.

3. Dust cake with icing sugar. Serve.

Notes
Store cake in an airtight container in the fridge for up to 3 days.

Source
Super Food Ideas - December 2007, Page 46
Recipe by Kim Coverdale

More Christmas Dessert Recipes...
Christmas cake recipe
Choc-honeycomb ice-cream cake
Christmas bonbons
Chocolate Cherry Trifle 
Apple Crisp

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