Sunny's Lamb Kabobs & baklava, part 2

Baklava cups
Recipe courtesy Sunny Anderson, 2009

 Prep Time: 45 min
Inactive Prep Time: 5 hr 0 min
 Cook Time: 20 min
 Serves: 30 pieces

 1/2 cup pistachios
 1/2 cup walnuts
 1/2 cup almonds
 1 lemon, zested
 1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
 1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey

 Special equipment: 2 (12-cup) mini cupcake pans, food processor

Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

Looking for kid friendly recipes? Stop by my baby blog Heir to the Hovel.

Coconut Pops

I have not tried this recipe.
Taken from the June/July 2009 edition of Food Network Magazine.

Puree a 14 ounce can of coconut milk with the zest of 1 lime, the juice of 2 limes, 1/4 cup confectioners sugar & 1/4 cup shredded coconut.
Pour into small popsicle molds or 3 ounce paper cups. Insert wooden popsicle sticks.
Freeze several hours until firm.

Looking for kid friendly recipes? Stop by my baby blog Heir to the Hovel.

Ambrosia

I grew up knowing this as Ambrosia. I have also seen it called 5 cup salad & friut salad.

In a large mixing bowl combine 1 small can each of drained pineapple, peach & mandarin orange all in chunks. You can also use other fruits, these are just my favorites.
Stir in 1 cup (sometimes a little more depending on how well it covers your fruit) of sour cream & about 1/2 cup of shredded coconut.
If it seems too thick add in some of your fruit juice.
Stir in a cup of mini marshmallows.
This recipe is about 6 servings, depending on your portion size.

Let stand in refrigerator for at least an hour (depending how cold you keep your fridge)

You can use fresh fruit, I did the last time I made it.
Sometimes I toast the coconut too, it adds a little more flavor, just let it cool before you stir it in.

Looking for kid friendly recipes? Stop by my baby blog Heir to the Hovel.