Head
Barger Family Recipes
page 6

(Continued from Page 5)

I do let the phyllo dough thaw, but do not cut the dough and do not cover it while layering. I just drape the bottom half over the pan and then fold the top half over it, "painting" a thin layer of butter quickly. I use a new and clean basting paint brush, to spread a very thin layer of butter between each phyllo sheet.  It is only necessary to lightly brush on the butter, not saturate. The more wrinkles the sheet has in it, the better.  You just keep putting and folding the edges and that ends up making the baklava more layered and crispy. If it turns out soggy, it's from too much butter, not the sauce.

Also, when you cut the Baklava before you bake it, use a sharp knife and cut to within a half inch FROM the bottom of the pan, so then when you pour the sauce into the cooled Baklava, the sauce seeps into every layer of the Baklava, but doesn't sit at the bottom.  Then, cut all the way thru after the whole thing has completely cooled.

Grandma's Pie Crust

2 ½ c. Flour
1 tsp. Salt
1 c. Crisco

Blend ingredients and refrigerate.

As needed:

1 c. crumbs (heaping)
2 - 2  ½ tbls. Milk

Blend together.

 

Peach Cobbler

Preheat oven to 400º.

4 c. Peaches
½ c. Brown Sugar
1 ½ tbls Corn Starch
½ c. Water
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 tbls. Lemon Juice

Cook until thick.

Pour into 13"x9" pan, cover with Pie Crust and bake approximately 25 minutes or until brown @ 400°

Tuna Pot Lucky

3 tbsp. butter
2 tbsp. chopped onion
1/4 c. diced celery
1/2 tsp. salt
1 1/4 c. milk
1 1/2 c. shredded cheddar cheese
1 c. (6 1/2 oz.) can chicken of the sea tuna
1 c. (8 oz.) peas and carrots
1 pkg. refrigerated biscuits

In saucepan melt butter. Add onion and celery; cook until lightly browned. Blend in flour, salt and pepper, to form a smooth paste. Gradually add milk and cook over medium heat, stirring constantly, until mixture thickens. Add cheddar cheese, tuna and vegetables; pour into casserole. Top with biscuits. Bake 20 to 25 minutes.