Magpie’s Spicy Honey BBQ Sauce


1 cup honey

2 cups cider vinegar

juice of 3 lemons

1 quart of catsup

2 tablespoons salt

1 1/2 tsp. cayenne powder

2 tsp. black pepper

3 tablespoons yellow mustard

Hot Sauce(optional) a few dashes, to taste

Combine all the ingredients in a saucepan and bring to boil for about 5 minutes.

Baklava is my favorite treat.




3 cups toasted, finely chopped walnuts

2 cups toasted finely chopped almonds

2/3 cup sugar

2 tsp. cinnamon

1/2 tsp. cardamom

1/4 tsp. ground cloves

2 lbs. Phyllo dough, thawed in refrigerator

1 1/2 cups butter, melted


2 cups sugar

2 cups honey

2 cups water

One 6 inch strip lemon peel

1 vanilla bean, halved

1 cinnamon stick

Preheat the oven to 350 degrees. Lightly butter a 9×13 inch metal pan.

In a small bowl mix the chopped nuts, sugar and spices. Set aside.

On a clean surface, open the phyllo dough, cut the dough the size of the pan, saving the scrapes. Cover dough with damp towel while assembling.  Layer 8 sheets of phyllo with butter lightly brushed between each layer. Place the pile of layered buttered sheets inside the prepared pan. Sprinkle 1 cup of the nut mixture evenly over the top. Repeat with the 8 buttered layers, using scraps to form and piece together layers and then 1 cup nuts until nuts are completely used. For the top layer of phyllo using nice sheets, layer 35 buttered sheets on flat surface and place on top. With a sharp knife , cut through the top layers of phyllo into 20 square pieces.

Bake for 1-1 1/2 hours until layers are crisp throughout and top is golden.

While baklava is baking, prepare the syrup. Combine all the syrup ingredients in a large pot. Bring to a boil; reduce the heat and simmer for about 10 minutes or until the syrup is like the thick consistency of maple syrup. Remove from heat to cool slightly.

Once the baklava is baked, remove from oven and ladle on the syrup over the top of hot baklava. It will look as if it’s swimming in syrup. Set the syrup covered baklava aside. Allow to set until the syrup is absorbed into all the layers of the phyllo. Cut into squares, following the cuts you made before baking.

Nothing like warm Sticky Honey Buns for breakfast.

Sticky Honey Buns

Honey Base:

3/4 cup butter

1 1/2 cups packed brown sugar

1/3 cup honey

1/3 cup heavy cream

1/3 cup water

1/4 tsp. salt



1 tablespoon active dry yeast

1/2 cup warm water

4 1/2 cups flour

4 eggs

1/4 cup sugar

2 tsp. salt

1/2 cup butter , room temperature



1/4 cup packed brown sugar

1/4 cup granulated sugar

1/8 tsp. cinnamon

1 cup toasted, chopped pecans


Honey Base:

In a saucepan, melt butter. Whisk in the brown sugar until it’s dissolved. Remove from heat and whisk in the honey, cream, water and salt. Allow to cool to room temperature. You should have 2 cups. Only use 2 cups, if there is extra.


To make the dough, in a bowl of a stand mixer, sprinkle yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in warm spot for 30 minutes.

Add the eggs, sugar, salt and the remaining flour to the yeast mixture. Fit the mixer with dough hook and knead for 3-4 minutes at medium speed. Add the butter and continue to knead, adding a little flour to reduce stickiness if needed, until dough is smooth. Cover and let rise until double, about 2 hours.

Butter a 9×13 baking dish. Pour honey base into the baking dish. Transfer dough to a floured surface and roll out to a 15×10-inch rectangle. Sprinkle the sugar mixture over the  dough. Sprinkle the half the chopped pecans evenly over the dough. Using a rolling pin , gently roll over the top of the dough sprinkled with sugar and nuts. Starting at the long side cover with sugar and nuts, roll up rectangle snugly and pinch seam together. With seam facing down , cut into 10 equal pieces. Place the pieces cut side up in prepared dish. Cover with plastic wrap and refrigerate overnight.

The next day, remove from refrigerator and let rise until half as high, about 1 hour. Preheat oven to 350 degrees. Bake until golden brown , about 30 minutes. Let rest about 20 minutes before turning out onto a serving dish.