Orange Lime Mousse

Ingredients:

• 4 large egg yolks, plus 1 large whole egg
• 3/4 cup plus 2 tablespoons sugar
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice (2 to 3 limes)
• 6 tablespoons unsalted butter
• 1 cup heavy cream, chilled
• 1 teaspoon ground cinnamon
• 1 lime, halved lengthwise and thinly sliced into half-moons
• 1 navel orange, halved lengthwise and thinly sliced into half-moons

Directions:

1. Make citrus curd. Prepare an ice-water bath; set aside. Cook egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5 to 7 minutes. Remove from heat.
2. Whisk in butter 1 tablespoon at a time. Set pan in ice-water bath; whisk until cool, about 5 minutes. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
3. Whisk one-third of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.

Bread Pudding

Ingredients
6 cups of stale French bread
1 quart milk, scalded
1/2 cup butter, melted
2 cups sugar
4 eggs
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 cup chopped pecans
1/4 cup bourbon
1/2 cup raisins (optional)

Directions
Soak the bread, which has been broken into small pieces, in the milk. Cream well the butter and sugar, and add the eggs one at a time. Stir in the vanilla and cinnamon, then the raisins, pecans and bourbon. Mix with soaked bread and pour into a 13X9 glass rectangle pan or 3-quart glass baking dish. Bake at 350 for 40-50 minutes. Serve warm with cool whip topping or vanilla ice cream.

Baklava

Baklava

INGREDIENTS
1 (16 ounce) package fillo dough
1 pound chopped nuts (recommend Walnuts)
1 cup butter
1 teaspoon ground cinnamon (recommend adding more cinnamon to enhance flavor)
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey (recommend adding more honey to enhance flavor)

DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll fillo dough. Cut whole stack in half to fit pan. Cover fillo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 45 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it's wrapped up.