Rolled Baklava

1. Ingredients
2. For the Baklava:
3. 1 Package phyllo Dough
4. 1 pound of butter
5. 4 cups chopped nuts (I used pecans and almonds, but you can use whatever kind you prefer)
6. 1/3 cup sugar
7. 1 tablespoon cinnamon (you can add more or less depending on what you like)
8. 2 teaspoons of ground cloves (you can add more or less depending on what you like)
9. For Syrup:
10. 6 cups sugar
11. 4 cups water
12. 1/2 lemon  
13. 1/2 orange
14. 2/3- 1 cup honey
15. 1/2 cinnamon stick (to taste)
16. 8 whole cloves (to taste)
17. Preheat oven to 300 degrees F.  Butter the bottoms and sides of a 9x13 inch pan.
18.  Place butter in a sauce pan and melt on medium heat until completely melted set aside. Chop nuts and toss with sugar, cinnamon, and cloves  Set aside. Unroll phyllo dough.  Cover phyllo with a dampened cloth to keep from drying out as you work.  Take one sheet of phyllo dough and  place on a large cutting board, butter the phyllo dough using a pastry brush. Place another  sheet of dough on top and butter it.  Sprinkle the phyllo dough with about 3 tablespoons of nut mixture. (you want your phyllo dough covered but you don't want a thick layer of nuts just a light sprinkle) now it is time to roll.  Take a large wooden  skewer and place it half way on the phyllo dough. fold phyllo dough over the skewer until it is folded in half. roll the phyllo dough starting at the skewer until you get to the end. remove skewer and place in pan butter thoroughly. Repeat until you have  used all the phyllo dough This recipe makes two pans.
19. Using a sharp knife cut rolls to desired length, I did small pieces. Bake for 30 minutes or until golden brown. Check it at about 20 minutes and make sure the top and bottom are not burning.
20. Make syrup while baklava is baking. Boil sugar and water until sugar is melted.  squeeze orange and lemon juice into mixture, add orange and lemon peels, honey, cinnamon stick, and cloves. Boil for about 20 minutes.
21. Remove baklava from oven and immediately spoon syrup over it. The syrup should come up about half way in the pan. Let cool.  Leave it uncovered as it gets soggy if it is wrapped up. This freezes well.
22.  I have attached a link to a video which shows the method I used to roll the Baklava, though I used a different recipe I rolled it as shown in the video below
23. https://youtu.be/GXeGiPtMUlY
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Glueten free wheat free Mini Puffed Oven Pancakes

Ingriedents
1/2 Cup flour (See Gluten-Starch Free Flour Recipe Below)
3/4 cup Milk
2 large eggs
1/2 teaspoon salt
2-3 tablespoons butter melted
Powdered sugar
Whipped cream or nondairy topping optional

Directions
1. Place a nonstick mini muffin pan in the oven and heat to 400 degrees F. While oven is heating place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven (don't forget its hot!) and quickly spray the wells with nonstick spray. Fill muffin wells three-fourths full with batter
2. Bake 12-18 minutes until batter is puffed and slightly golden on top. Remove puffs and place on plate or platter.
DIPS I'VE ENJOYED WITH THESE TASTIES
melted butter and powdered sugar, Grey Poupon (for the non-sweet tooth), peach syrup etc...etc..

The America's Test Kitchen Gluten-Free Flour Blend

24 ounces (41/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (12/3 cups) brown rice flour
1 1/4 cups +2   table spoons Sweet Rice Flour

Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.