| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Greek |
Candy |
35 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 1 |
c |
Sugar |
| 4 |
|
Eggs; separated |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Vanilla |
| 1 |
c |
Chopped almonds |
| 2 |
c |
Cream of wheat |
| 1/4 |
ts |
Salt |
| 2 |
c |
Sugar |
| 2 |
c |
Water |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
SYRUP
From: MAPAKI <sokolata@panacea.phys.utk.edu>
Date: 7 Sep 1995 14:39:18 -0500
From "Popular Greek Recipes" put out by the Ladies' Philoptochos Society
of Charleston SC.
Cream butter and sugar in electric beater for 15 minutes. Add remaining
ingredients, foldin in stiffly beaten egg whites last. Pour into 9x13
greased pan.
Bake at 350 for 30 minutes. Cut in squares. Top with warm syrup before it
cools. Cover and let stand until syrup is absorbed. Makes 35 squares.
Syrup: Boil sugar, water and lemon juice together for 2 minutes. REmove
from heat. (syrup will be very thin.)
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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