Greek Cookies
Greek Cookies
1 cup butter; or margarine
1/2 cup sifted confectioner's sugar
1 egg yolk
1 Tbsp. cognac
2 cups sifted all purpose flour
Cream butter or margarine with sugar; add egg yolk and cognac.
Mix well. Gradualy add flour; chill 3-4 hours. Shape into 1-inch
balls. Insert a whole clove in top of each. Bake on ungreased
cookie sheet at 325F for 20-25 minutes. Cool; dust with sifted
confectioner's sugar. Makes about 4 dozen cookies.
************************************************** ****
Spiced Honey Cakes
1 cup whole wheat flour
1 cup plus 2 Tbs white flour
1 tsp baking powder
1/2 tsp baking soda
1 cup olive oil
3/4 cup orange juice
1 tsp cinnamon
1/2 tsp ground cloves
pinch salt
1 cup honey
1 cup water
5 whole cloves
1 cinnamon stick
1 slice orange
1/2 tsp almond extract
1 cup walnuts, finely chopped
1/2 tsp cinnamon
1/2 tsp ground cloves
Mix flour with baking powder and baking soda and set aside. Beat
olive oil with orange juice, cinnamon, ground cloves and salt and
continue beating. Gradually stir in flour and mix well until a
medium soft dough is formed. Let stand for 10-15 minutes. Start
the oven now, setting it to 350. Shape dough into mounded ovals,
the size of a large walnut and flat on the bottom. Place on an
ungreased baking sheet and bake until light golden, about 20-25
minutes. Let cool.
While the honey cakes are cooling, combine all syrup ingredients
except almond extract in a large saucepan. Bring to a boil for 5
minutes. Skim the froth and remove the cloves, cinnamon stick and
orange slice and add the almond extract. With a slotted spoon, dip
the cooled honey cakes into the hot syrup for 30-35 seconds. Remove
caredully and place on a platter. Combine topping ingredients and
sprinkle on each cake. Makes 15-20 cakes.
************************************************
Greek Revani (Semolina - Almond Syrup Cake with Syrup)
20 servings
2 1/2 cups granulated sugar
3 cups cold water
1 cinnamon stick
3 whole cloves
1 orange (peel only)
1/2 lb sweet butter
6 eggs, room temperature
1 cup flour
1 cup fine semolina
3 tsp baking powder
1 cup blanched, peeled almonds, finely chopped
1 tsp vanilla extract
2 Tbs brandy
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
maraschino cherry slice in the center and almond slivers angled on
each side.
*************************************************
GREEK SHORTBREAD
1 lb. butter
4 Tbsp. icing sugar
1 egg yolk
1 jigger wiskey or brandy
3 1/2 to 3 3/4 c. sifted flour
3 c. icing sugar
Clarify butter. Chill till soft. Whip for 10 minutes or till
fluffy and light. Add sugar and beat for 5 minutes. Add egg yolk
and whiskey. Beat well. Add flour a little at a time till a soft
dough is formed (beating constantly). Work slightly with hands.
Shape into rounds (2 Tbsp. each). Bake 1 inch apart on ungreased
baking sheet. Bake at 325F for 15 minutes and then lower heat to
275F for 30 minutes. Sprinkle with icing sugar while still warm.
************************************************
Greek Sour Cream Cake
2 cups sugar
1 3/4 cup water
1 lemon wedge
1/2 lb butter
2 cups sugar
5 eggs
3 cups cake flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 cup milk
1 cup sour cream
1 tsp vanilla
Boil sugar, water and lemon 10 minutes and let cool.
Melt butter and cool. Then cream with sugar and eggs. Add mixed
flour( baking powder,soda) alternately with milk and sour cream to
the batter. Stir in vanilla. Pour into a greased 9 x 13 pan. Bake
in a 350F oven about 35 minutes or until tested done. Pour cooled
syrup over hot cake. Let cake cool completely before cutting.
|