Bobota: Greek Corn Cakes/w Syrup

8 Servings

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Bobota: Greek Corn Cakes/w Syrup Ingredients

1/2 lb Butter; softened	SYRUP
6 tb Sugar	2 1/2 c Water
6 Eggs; separated	3 c Sugar
2 Boxes (8.5-oz) corn muffin	3 Lemon slices
1 1/4 c Milk	1 Cinnamon stick
2 ts Baking powder	Almonds/ marachino cherries
1 ds Salt	VARIATIONS: SEE BELOW
1 1/2 -(up to)	1 Box muffin mix
2 ts Almond extract	1 c Milk

Instructions for Bobota: Greek Corn Cakes/w 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 MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized