Pita Crisps

3 pita shells
1/3 cup butter
1 Tbsp fresh parsley, chopped
2 tsp chives, minced
2 tsp lemon juice
1 small garlic clove, minced
¼ tsp freshly ground pepper

Directions

Preheat oven to 450 degrees F.
Mix butter with parsley, chives, lemon juice and pepper.
Add garlic and mix again until smooth.
Cut each pita into quarters and separate the layers.
With a knife, spread each pita with some of the butter mixture.
Bake on a cookie sheet for 3-5 minutes or until crisp.

Serve with dip below

Tzatziki Dip

½ cucumber, grated and drained through a colander
1/2 cup sour cream
1 cup plain Greek yogurt
1 tsp lemon juice
1/2 tsp lemon zest
1 garlic clove, minced
1 tsp dill, minced
1 or 2 leaves fresh mint for garnish
salt and pepper

Directions

Combine all ingredients and mix well.
Place in a small bowl and garnish with a fresh mint leaf.
Serve with Pita crisps.

Ingredients

1/2 cup poppy seeds
1 cup water
2 cups all-purpose flour
1 1/2 cups granulated sugar
3 tsp baking powder
1 tsp salt
1/2 cup olive oil
7 eggs, yolks and whites separated
2 tsp vanilla
1/4 tsp baking soda
1/2 tsp creme of tartar

Directions

Soak poppy seeds in 1 cup of water over night.
Preheat oven to 325°F.
Whisk together flour, sugar, baking powder, and salt in a standing mixer.
Make a well in the center and add the olive oil, egg yolks, poppy seeds with water, vanilla, and baking soda.
Beat mixture until smooth, do not over mix.
In a separate bowl beat egg whites with creme of tartar until they form stiff peaks.
Fold egg whites into poppy seed mixture using a rubber spatula.
Pour into ungreased angel food pan or tube pan.
Bake for 55 minutes or until a tester in the center comes out clean.
Cool cake upside down.
Once cooled frost with your favorite cream cheese icing or serve with whipped cream.

Ingredients

2 cups buttermilk
2 cups flour
3 tsp baking powder
1 tsp salt
2 egg yolks
3 egg whites
3 tbsp shortening

Directions

In a standing mixer beat egg whites until they form stiff peaks, set aside.

In a large bowl whisk together buttermilk, egg yolks, and shortening.

In a medium sized bowl sift flour, baking powder, and salt together.

Add dry ingredients to wet ingredients and mix until everything is incorporated, it is okay if there are lumps.

Fold egg whites into pancake batter.

In a skillet set over medium low heat spoon pancake batter into skillet and top with caramelized apples and then spoon more batter over to cover the apples.

Cook pancake until tiny bubbles start to form at the surface, flip.

Cook on other side for about 3 minutes or until golden brown.

Top with maple syrup, cinnamon sugar and more caramelized apples.