Remove the pits from cherries with the special tool. Put them in a saucepan with the sugar and water and boil until the syrup thickens. When the sweet is cooled, put the
Peel the apples and with the special tool open a hole in the middle removing their seeds. Arrange the apples in the pan cooker and add the liqueur. Mix sugar, nuts and cinnamon and with a teaspoon fill the holes of apples. Bake at 180 degrees for
Hackle well the kataifi and spread in a buttered baking pan. Then, pour the kataifi with the melted butter and bake at 150 degrees until it is crispy. Let it cool and pour over the hot syrup and sprinkle with almonds.
Boil in a pot of water ,the sugar and butter . Then add slowly the semolina while being careful not to lump while we mix . Once the mixture is thickened slightly , remove from the heat and pour half of the coconut .
Beat the butter in the mixer antill become fluffy and add(while beating) castor sugar, vanilla, chocolate and brandy. Finally, add the raisins and put the mixture in the refrigerator. When it is cool enough, make small balls and roll them in the chocolate truffle sprinkles. We reserve the truffles in the refrigerator.
We beat the oil with the sugar. We dilute the bicarbonate soda and the baking powder in the cognac and pour this mixture in the oil and the sugar. We add the rest of the ingredients ( except for the flour ) and mix them well. We pour the flour little by little ( perhaps not all of it ) and knead until the dough doesn’t get stuck on our hands. We shape the honey cakes, put them in an oiled baking pan and bake them in a medium temperature for half an hour. We prepare the syrup and let it be cold. As soon as we remove the honey cakes from the oven, we dip them in the syrup and put them in a platter. We sprinkle them with ground walnut pith.
We soak the raisins in the brandy. We mix the maize flour with the sugar, the lemon jelly, the yolks and the cold milk in a pot. We add the hot milk and mix the cream continuously with a wooden ladle in a low temperature. As soon as it is curdy enough, we switch off the stovetop and leave it until it is cold enough.
We prepare the pastry and roll out on a sheet of medium. With a cup of coffee cut the dough into small circles. In the middle put 1 teaspoon of filling and closing cycles in crescents pushing at the edges. Lay one sheet on parchment paper and bake at 180oC for half an hour. Once you draw the sprinkle with rose water and sprinkle with powdered sugar and a little cinnamon.
We melt the biscuits to be like a powder and sauté them with the butter. We cover the base of a round platter with this mixture. We mix the cream cheese in a blender and then we add the sweetened milk little by little and the lemon juice. We cover the biscuits with this mixture. We heat the marmalade in a pot, until it gets melted.
We beat the sugar with the corn oil and the olive oil. We dilute the bicarbonate soda in the water. We add the rest of the ingredients and the flour, so that the dough is smooth enough. We shape the dough in oblong sticks and cut them sideways by using a knife.
We dilute the yeast in a little lukewarm milk and we add some flour. We let it rise in a warm place for 2 – 3 hours. We heat the milk with the sugar in a pot until the sugar is melted. We beat the eggs and then mix them with the milk and pour them in the kneading bowl. We add the flour and the three spices that we have already ground little by little and then we add the orange peels and its juice and knead again.
We mix all the ingredients carefully and gently. We bake it in 180 degrees for 50 minutes. We sprinkle it when it is still hot with the hot syrup.
