Aquaspace wrote:Thank you so much justjoan for a great night filled with wonderful information for our project and even more wonderful sweets for our stomachs. It was really great to meet all of you and thanks again for letting us in on your event. Our project is going to be that much better because of it

If there's a way you can post/forward a copy of your project for us to see, we'd appreciate it!

Aquaspace wrote:Thank you so much justjoan for a great night filled with wonderful information for our project and even more wonderful sweets for our stomachs. It was really great to meet all of you and thanks again for letting us in on your event. Our project is going to be that much better because of it

Forget the project, I think the next exchange is in January after Winter break (won't you be looking for home-cooked food & desserts by then ?)

Go Wildcats!

sorry i forgot to post the recipe for the boregi i made for dinner. my friend jackie said i can post her recipe, as long as i called it JACKIE'S SPINACH AND CHEESE BOREGI:
this makes an 8"x8" (or 9"x9") pan. i doubled it to fill a 9x13 lasagna pan. i also replaced the mild kayseri cheese with the very strong, smelly, kashkaval(sheep's milk) cheese. your choice.
(preheat oven to 350degrees)
1-lb. fresh spinach(i buy baby spinach at stanley's produce, no need to remove small stems)
2 eggs
3/4c. milk
1/2stick (or a little more) butter, melted
nutmeg, salt, pepper, to taste (dont use salt with the kashkaval)
optional(i didn't use), fresh mint or dill
1/2lb. kayseri cheese, grated
6 sheets of phyllo dough

working with phyllo is not difficult. just make sure you thaw it slowly in the refrigerator, and when you open it, take out the 6 sheets you need and cover them with a slightly damp towel. keep them covered after you remove each sheet. first step, cook the spinach. fastest way- pile some up on a dinner plate and give it about 30-40 seconds in the microwave, or until it wilts. do this until you've wilted all the spinach. squeeze out water. in a small bowl, beat eggs, nutmeg, salt, pepper and about 1/2 the butter. the only tricky part is to assemble the dish. there will be 4 layers of egg; 3 layers of cheese; the center layer will be 1 of spinach. first, butter your pan with the melted butter. layer in a full sheet of phyllo, leaving it overlap the edges. then put in about 1/4 of the egg mixture. (i divide it into 4 small bowls and the grated cheese into 3 to make it easy).
then fold a sheet of phyllo to fit the pan and add. brush with butter. then a layer of egg, followed by 1/3 of the grated cheese. top with a full sheet of phyllo, overlapping the edges. add all the spinach, then 1/4 of egg, and 1/3 of cheese. another folded phyllo layer, brush with butter. then the last of the egg, and the last of the cheese. top with a folded sheet of phyllo and butter. fold in the overlap and brush very well with butter. cover with a damp towel for 15 minutes. bake about 30 minutes, or till the top is browned.. you might want to crank up the heat to 400 for a few minutes if the top doesnt brown. remove from the oven, and sprinkle with cold water (i dont know why). let sit 10 minutes or more. serve hot, or room temperature.
(when i doubled this for a larger pan- i did NOT leave overlap on two layers and the results were fine.)

I agree with Pie Lady this is the best dessert exchange, everyone outdid themselves.
Thanks to everyone for posting recipes, as the desserts were just delicious I loved the level of balanced tartness that was in the desserts.