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.

Applesauce Snack Muffins

7 1/2 Ounces (1 2/3 cups) ATK Gluten-Free Flour Blend
2 Teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon xanthan gum
3 large eggs
3 1/2 ounces (1/2 cup) plus 1 tablespoon granulated sugar
1 3/4 ounces (1/4 cup packed) light brown sugar
1/2 teaspoon salt
1/2 teaspoon plus pinch of ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 tablespoons unsalted butter, melted and cooled
3/4 cup unsweetened applesauce, room temperature
1 teaspoon vanilla extract
Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease Muffin tin Whisk flour blend baking powder baking soda and xanthan gum together in bowl to combine.
2. In large bowl, whisk eggs 1/2 cup granulated sugar brown sugar, salt, 1/2 teaspoon cinnamon nutmeg and cloves together until well combined and light colored about 20 seconds. Whisk in apple sauce and vanilla to combine whisk in flour blend until batter is thoroughly combined and smooth
3. Pour batter in prepared pan. Bake until toothpick inserted into center of Muffins comes out clean 10 to 12  minutes rotating pan halfway through baking
4. Mix remaining 1 tablespoon sugar with remaining pinch cinnamon and sprinkle evenly over warm cake. Let  Muffins cool completely in pan on wire rack about 2 hours Run knife around edge of muffins to loosen remove muffins from tins and transfer to platter

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
3 ounces (3/4 cup) tapioca starch
Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.

Apple Spice Muffins

Ingredients
3 cups rice flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup sugar
4 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon cloves
2 large eggs
4 tablespoons melted butter
6 tablespoons vegetable oil
1 1/4 cups buttermilk
1 1/2 teaspoons vanilla extract
1 1/2 cups grated apple - do first

Directions
Preheat oven to 400 degrees. Line a muffin pan with paper liners. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a large bowl. Whisk the sugar, eggs, melted butter and oil together in a separate medium bowl. Whisk the buttermilk and vanilla into the sugar mixture. Stir the sugar mixture into the flour until just combined and no streaks of flour remain. Stir in the grated apple. Fill muffin cups about 3/4 full. Bake muffins until they are golden brown, about 18-20 minutes. Let cool.

Brazilian Cheese Rolls (Savoring the Seasons with Our Best Bites)

Ingredients:

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour
1/2 teaspoon kosher salt
1/4 cup grated medium or sharp cheddar cheese
1/4 cup grated Parmesan cheese
Extra cheese to sprinkle on top and any herbs or flavorings you'd like to add.

Directions:

1. Preheat oven to 400 degrees. F Lightly spray mini muffin pan with non-stick cooking spray set aside.
2. Place egg, milk, oil tapioca flour, and salt in a blender, and process until smooth. Add cheeses and pulse 2 times.
3. Immediately  pour batter into a mini muffin pan, filling each well about 3/4 full. We recommend sprinkling a bit of Parmesan cheese on top and/or a tiny sprinkle of kosher salt.
4. Bake 15-20 minutes until puffed and golden. Remove from oven and cool a few minutes before removing rolls from pan. Serve warm. These don't reheat well so eat them immediately after baking them.

Gluten Free Brownies

Ingredients:

1 1/3 cup oat flour (Grind 1 1/2 -2 cups oatmeal to a fine powder to get your 1 1/3)
3/4 teaspoon baking soda
3/4 cup unsalted butter
1 1/2 cups sugar
1 cup cocoa powder
1 teaspoon salt
1 tablespoon vanilla extract
3 large eggs
1 1/4 cups chopped nuts (optional)

Directions:

Preheat the oven to 350 F, and lightly grease an 8x8" pan.
Combine oat flour with baking soda. Set aside.
In a saucepan over medium-low heat, melt the butter.
Once melted, add the sugar and cook for another minute.
Remove from heat and add the cocoa and salt. Stir to combine.
Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.
Add dry ingredients to the wet ingredients, mixing until just combined. Stir in nuts.
Spread the mixture into the prepared pan and cook for 30-35 minutes - the top should have a thin crust, but the center will still be quite moist.
Let cool 20 minutes before cutting and serving.