1-1/4 Cups of All-Purpose Flour
3/4 Cup of Corn Meal
1/4 Cup of Sugar
Two Teaspoons of Baking Powder
1/2 Teaspoon of Sea Salt
1 Cup of Skim Milk
1/4 Cup of Vegetable Oil
A Beaten Egg
12 Ounces of Fresh Blueberries
A Teaspoon of Lemon Zest
A Tablespoon of Fresh Lemon Juice
Preheat the oven to 400 degrees. Apply cooking spray to an 8 or 9 inch baking pan.
Combine dry ingredients. Mix well.
Combine wet ingredients in a separate bowl from the dry ingredients. Whisk well.
Combine the wet ingredients with the dry ingredients. Whisk until well blended.
Add the blueberries, the lemon zest and the lemon juice. Fold these ingredients into the batter with a spatula.
Pour the batter into the sprayed baking pan.
Bake 20-25 minutes in the preheated oven until golden brown. The bread is done when a wooden toothpick inserted in the center comes out clean.
One Pound Chopped Mixed Nuts (Note: I use walnuts and almonds)
Teaspoon Ground Cinnamon
16 Ounce Package Phyllo Dough
Cup Melted Butter
Cup White Sugar
Cup Cold Water
1/2 Cup Honey
Teaspoon Vanilla Extract
Teaspoon Grated Lemon Zest
Preheat oven to 350 degrees.
Butter a 9X13 inch baking dish.
Toss together cinnamon and nuts.
Unroll phyllo and cut the whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
Place two sheets of phyllo in the bottom of the baking dish. Brush generously with butter. Sprinkle three tablespoons of the nut mixture on top. Repeat the process until all ingredients are used. End with at least 6 sheets of phyllo. Using a sharp knife, cut the baklava all the way to the bottom of the dish into three long rows. Then cut nine times diagonally to make 27 diamond shapes.
Bake in the preheated oven for 50 minutes.
While baklava is baking, combine sugar and water in a small saucepan over medium heat . Bring to a boil. Stir in honey, vanilla and lemon zest. Reduce the heat to low and simmer for 20 minutes.
After 50 minutes, remove the baklava from the oven and spoon the syrup over it immediately. Let the baklava cool completely before serving.