Earth Magazine

Flaky phyllo cake loaded up with spinach, artichoke and cheddar.  Yields 6 hand pies  Bearings for: Spinach Phyllo Hand Pie  Fixings  2 sticks (1 cup) salted spread  2 cloves garlic, minced  1 little yellow onion, split and cut  1 10-oz container artichoke hearts, depleted and finely hacked  1 cup overwhelming cream  1 tsp legitimate salt  1 tsp newly split dark pepper  4 oz cream cheddar, at room temperature  ¼ cup newly ground Parmesan  3 cups stuffed infant spinach  Nonstick cooking splash, for the heating sheet  9 sheets solidified phyllo batter, defrosted  Bearings  1. Dissolve 1 stick of the margarine in an enormous skillet over medium warmth. Include the garlic and onion and cook until the onion is diminished, 2 to 3 minutes. Include the artichoke hearts and mix. Pour in the cream and heat to the point of boiling. Decrease to a stew and let the blend thicken for 1 to 2 minutes. Season with salt and pepper. Mix in the cream cheddar and Parmes

Headings for: Maple Bacon Waffle Cake Fixings Maple Candied Bacon 12 cuts smoked bacon ¼ glass unadulterated maple syrup Waffles and Assembly 2 ½ glasses generally useful flour 1 Tbsp heating powder ¼ tsp ground cinnamon ¼ tsp fine salt 1 ¼ glasses 2% milk ¾ glasses unsalted spread, softened (still warm is OK) ½ glass unadulterated maple syrup 3 enormous eggs at room temperature, isolated 2 tubs Philadelphia Cream Cheese Whipped Frosting Headings Maple Candied Bacon 1. For the maple sugar coated bacon, preheat the stove to 350°F (180°C) and line a heating plate with material paper. 2. Heat the bacon for 25 to 30 minutes, until fresh. Exchange the bacon to a paper towel-lined pie plate or level dish to deplete. Clean the preparing plate and spot a crisp sheet of material paper on it. 3. Expel the paper towel from the pie plate and pour the maple syrup over the bacon, hurling it tenderly to completely coat each cut (any maple syrup left at the ba