10 Years of Excellence

In Fall 2016, Academy Days celebrated 10 years of a proven track record for college- and career-bound homeschoolers. With the blessings of Christian families, committed church, and supportive cover school, we look forward to the next 10!

Spring Semester Classes

New enrollments for Spring 2020 will start November 13. Cllick on CLASSES on the menu to view the schedule, and email carren(at)outookacademy(dot)com to sign up for a class. Deadline to sign up is January 21.

Read about Co-op in the News

Academy Days Co-op and our members have been in the news many times over the years. Click on NEWS on the menu and scroll down to read the articles.

Recipes for Historical Meals

Each semester we host one historical meal, such as Medieval Feast, Roaring '20s, Food Around the World, and more! Students dress in costumes, and parents bring the food! Click on NEWS for delicious recipes.

Chocolate Baklava PDF Print E-mail



INGREDIENTS

* 1 (16 ounce) package frozen phyllo dough, thawed
* 1 1/4 cups butter (no substitutes), melted
* 1 pound finely chopped walnuts
* 1 (12 ounce) package miniature semisweet chocolate chips
* 3/4 cup sugar
* 1 1/2 teaspoons ground cinnamon
* 1 teaspoon grated lemon peel
* SYRUP:
* 3/4 cup orange juice
* 1/2 cup sugar
* 1/2 cup water
* 1/2 cup honey
* 2 tablespoons lemon juice


DIRECTIONS

  1. Butter a 15-in. x 10-in. x 1-in. baking pan. Layer eight sheets of phyllo dough in pan, brushing each with butter. In a bowl, combine nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
  2. Layer and brush four sheets of dough with butter. Top with 2 more cups nut mixture. Layer and brush four more sheets of dough with butter; top with remaining nut mixture. Top with the remaining dough, brushing each sheet with butter. Drizzle any remaining butter over top.
  3. Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325 degrees F for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pan on a wire rack.


Kayla Ottinger (and her mom, Anita)

 

Upcoming Events