| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Greek |
Bread |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter; softened |
| 6 |
tb |
Sugar |
| 6 |
|
Eggs; separated |
| 2 |
|
Boxes (8.5-oz) corn muffin mix |
| 1 1/4 |
c |
Milk |
| 2 |
ts |
Baking powder |
| 1 |
ds |
Salt (up to) |
| 2 |
ts |
Almond extract |
| 2 1/2 |
c |
Water |
| 3 |
c |
Sugar |
| 3 |
|
Lemon slices |
| 1 |
|
Cinnamon stick |
|
|
Almonds/ marachino cherries |
|
|
VARIATIONS: SEE BELOW |
| 1 |
|
Box muffin mix |
| 1 |
c |
Milk |
INSTRUCTIONS
SYRUP
From: LIR119@delphi.com
Date: Thu, 22 Feb 1996 18:04:41 -0500 (EST)
This recipe uses a box mix which modern Greek ladies use to make this
delicious but unsual corn/bread/cake dessert.
Cream butter and beat in sugar well.Beat in 6 yolks and add and stir, do
not beat in: muffin mix, milk, baking powder, salt and extract.Fold in
stiffly beaten egg whites. Pour into a greased 10 x 14 pan and bake 350 for
40 minutes or done. Remove to oven and cool to warm. cut into squares on
the diagonal. Pour over the hot syrup which was previously boiled until
thick for about 20 minutes. Sprinkle with almonds and garnish each piece
with a marachino cherry. Note: for a richer cake prepare the above recipe
but only use 1 box mix and 1 cup milk, plus remaining ingrdients. Pour into
a 9 x 13 pan and bake 35 to 40 minutes.
MM-RECIPES@IDISCOVER.NET
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