| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Dessert | 36 | Servings |
INGREDIENTS
| Brandied Sugar Syrup; see recipe | ||
| 1 | c | Unsalted butter; softened |
| Plus butter for baking dish | ||
| 1 | c | Sugar |
| 6 | Eggs | |
| 2 | c | Farina |
| 1 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1 | ts | Vanilla extract |
| 1 | c | Pine nuts |
INSTRUCTIONS
Prepare syrup; cool to room temperature. In a large bowl beat the 1 cup butter with a wooden spoon until creamy. Add sugar and beat until smooth; set aside. Preheat oven to 350 degrees. Break eggs, separating whites into a large bowl and yolks into a smaller bowl. Beat yolks until pale yellow. Beat egg whites until stiff peaks form, then fold in yolks. Stir farina into butter mixture, then beat in eggs. Stir in baking powder, cinnamon, vanilla, and pine nuts, beating to mix thoroughly. Butter a 9 by 13-inch baking dish and pour in halvah mixture, smoothing top with a spatula. Bake until set (about 35 minutes). Remove halvah from oven and pour cooled syrup evenly over top. Cool to room temperature. Serving Ideas : Cut into small diamonds or squares to serve. NOTES : Yield: 3 dozen pieces. Recipe by: Cole Publishing Group Recipe Collection Posted to JEWISH-FOOD digest Volume 98 #017 by lisamontag@juno.com (Lisa Montag) on Jan 10, 1998
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