4
Apples
3/4 Cup Walnuts
2/3 Cup Raisins
1 Tablespoon Cinnamon
1/2 Cup Sugar
1 Cup Brandy
2 Tablespoons Butter
Remove
the seeds from the apples. Mix the walnuts, raisins, sugar,
brandy and cinnamon. Stuff the apples with the mixture and place
them in a baking pan and sprinkle with melted butter and bake
in the oven for a few minutes until golden brown. Serve Cold.
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Greek
Butter Cookies
2
Cups Almonds
2 Cups Butter
2 Egg Yolks
3/4 Cup Confectioners' Sugar
3 2/3 Cup Flour
Cinnamon
2 Cups Confectioner's Sugar (For Sprinkling)
Turn
on oven to 180 centigrade to pre-heat. Beat the butter in a
bowl for 40 minutes until it becomes white. Add the sugar beating
continuously. Add the egg yolks, cinnamon, and brandy. Finally
the almonds. Add the flour slowly kneading continuously. Take
small pieces of dough and shape into balls. Place in a buttered
baking pan and bake in a pre-heated over for 15 minutes. When
hot and ready, sprinkle with plenty of confectioners' sugar.
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Halva
(With Semolina)
3
Cups Olive Oil
2 Cups Hard Grain Semolina
1 Tablespoon Pine seeds
1 Tablespoon Raisins
1 Tablespoon Sesame
3 Cups Sugar
2 Cups Water
Cinnamon
3-4 Cloves
Lemon Rind
Heat
the oil in a saucepan and add semolina. Stir over low heat until
golden brown. Add the pine seeds, raisins, and sesame stirring
continuously. Put the sugar, water, cloves, cinnamon and lemon
rind in another sauce pan and boil until the syrup is set. Pour
it over the semolina and stir until the syrup is absorbed. Place
it in a bowl, press it down firmly and turn onto a serving dish.
Sprinkle with cinnamon. >>>Back
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Honey
Balls
3/4
Cup Flour
3/4 Cup Water
1 Tablespoon Water
1 Package Yeast
1/2 Teaspoon Salt
1 Cup Water
Cinnamon
Syrup:
1 3/4 Cups Sugar
1 1/2 Cups Water
1 Tablespoon Lemon Juice
Boil
the syrup and let it simmer for 15 minutes. Let cool. Put flour
in a saucepan and make a hole in the middle. Put the yeast,
melted butter and salt in the center and mix a little and slowly
add the water. Mix well to make a soft dough. Leave in a warm
place for 1 hour. Heat the oil, take a handful of dough and
squeeze out the dough to a walnut shaped ball and drop it into
the heated oil. Repeat the same until you have 7 to 8 pieces
in the pan. Fry them lightly, occasionally stirring. Take them
out with a skimmer and drain well. When all are done a lightly
brown color, fry them a second time until they are golden brown.
Drain well and drop them into the syrup. Take them out and serve
with sprinkled cinnamon. >>>Back
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Yogurt
Cake
1/2
Cup Butter
3/4 Cup Sugar
3 Eggs
1 Cup Yogurt
1 Teaspoon Grated Lemon Peel
1 Teaspoon Vanilla
1 Teaspoon Cinnamon
2 1/2 Cups Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
Pinch of Salt
1 Cup Blanched and chopped almonds
Cream
together butter and sugar in a large mixing bowl. Add eggs and
beat until fluffy. Add yogurt, lemon peel, vanilla and cinnamon.
Sift flour with baking powder, baking soda and salt. Add to
the creamed mixture and blend well. Fold in the almonds.
Pour
batter into a greased baking pan (9" X 13") and bake
in a preheated oven at 180 centigrade for 30 minutes or until
top is golden brown. Let cool on rack. Remove from pan and cut
into squares.
