Friday, November 12, 2010

Semolina Sponge Cake

Ingredients [ View Metric ]
2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy

*Note: Use blanched, peeled almonds. Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes. Remove the flavorings. Cool. Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing. Meanwhile, sift the flour, semolina, baking powder, and almonds together. Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the batter a last whirl on high speed for a few seconds. Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) for 30 to 35 minutes, or until the cake springs back when touched by a finger. Remove from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond shapes. Spoon the cooled syrup over the entire cake and cool. Note: Each piece may be attractively garnished with a candied or marachino cherry slice in the center and almond slivers angled on each side. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias Sent to me by Bill

Friday, May 14, 2010

Creamy pudding recipe

• 5 cups milk
• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon unsalted butter

1- Place all the ingredients (except butter) in a large pot. Stir constantly over medium heat. Add the butter when you see the bubbles on the surface. Boil one more minute while stirring. Take it off the stove. Pour into the blender. Blend for about 15 minutes over medium speed. Then pour the mixture into a 2 liter pryrex dish.

2- Let it cool for an hour. Cover the top and place in the fridge. If you like you can sprinkle some pistacchios, coconut flakes or cinnamon on top before serving. This dessert also goes well with ice cream.

Monday, April 5, 2010

turkish muffin recipes

turkish muffin

Raspberry and ricotta muffins

2 1/2 cups plain flour
2 tsp baking powder
165g (¾ cup) firmly packed brown sugar
185ml (¾ cup) buttermilk
2 eggs
3 tbsp melted butter
1 tsp vanilla extract
1 cup fresh ricotta
1 1/2 cups raspberries (frozen are fine)
Demerara sugar, to sprinkle

Preheat oven to 180C, line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases. Sift the flour and baking powder together into a large bowl. Add the sugar and stir to combine. Use a fork to whisk the buttermilk, eggs, butter and vanilla until just combined