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Basboosa II

Submitted by: Felicia Manocchio

Home Town: Buffalo, New York, USA

Living In: Boca Raton, Florida, USA

This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup.

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This is a popular Indian dessert recipe that I got from my Indian coworker's wife. It is VERY sweet, so if you don't like overly sweet desserts, you might want to adjust the semolina/sugar ratio accordingly.

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Mom's Peanut Brittle

Submitted by: Carla

Here's the recipe my Mom has make for fifty years or so ...at least longer than my oldest sibling can remember!

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Peanut Brittle

Submitted by: Gina

My Aunt Joyce taught my mother how to make this and she taught me.

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Almond Yummies

Submitted by: Debbie

Simple almond cookies, that are simply heavenly! The dough is good cooked or uncooked and also makes a good pie crust if the recipe is doubled

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Gelatin Divinity

Submitted by: BRIANDANIELSMOM

Use any flavor of gelatin mix for these sweet treats. Similar to fudge, this fun and flexible candy may become a holiday tradition.

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Rose Petal Pound Cake

Submitted by: Carol

This cake is very different to the usual recipes and calls for rosewater which you can obtain in Middle Eastern grocery stores. You could also substitute orange water for the rosewater. Rosewater and orange water are used in Middle Eastern pastries. Both are very sweet and they are clear liquids found in bottles.

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Layali Libnan (Lebanese nights)

Submitted by: Laila Baker

This is a cold semolina pudding with caramel syrup sauce and pistachio nut topping. The recipe is from my mother. If you do not wish to use rose water, you can substitute with 2 teaspoons of vanilla.

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