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- Newsgroups: rec.food.recipes
- From: ewooll@eis.calstate.edu (Elizabeth H. Wooll)
- Subject: Fenikia
- Message-ID: <2v5mhq$mgv@eis.calstate.edu>
- Date: Wed, 6 Jul 1994 22:48:08 GMT
- Organization: California Technology Project of The Calif State Univ
-
- Fenikia
-
- 1 c. peanut oil 1 T. cinnamon
- 1 c. butter 1 T. ground cloves
- 1/2 c. water 1 c. chopped walnuts
- 1 jigger brandy 1/2 c. sugar
- 2 eggs, beaten Dash each of cinnamon and ground cloves
- 3 c. flour Syrup (recipe below)
- 2 1/2 t. baking powder chopped walnuts for garnish
-
- Heat oil and butter over low heat until butter is melted and mixture is
- hot. Remove from heat and stir in water and brandy. Cool. Stir in
- beatent eggs. Sift together flour and baking powder with the tablespoon
- each of cinnamon and cloves. Add to liquid mixture to make a dough that
- is not too soft. Add a little more flour if necessary. With floured
- hands shape dough into ovals and indent lengthwise with thumbs. Combine
- chopped walnuts with sugar and dash each cinnamon and cloves. Put 1 t.
- of this filling into the indentation in the dough and close dough over
- filling. Place on cookie sheets and bake ina 400 degree oven for about
- 25 minutes or until golden brown. Cool. Dip cooled cookies into hot
- syrup and place on racks to drain. Decorate with chopped walnuts. Makes
- about 6 dozen small cookies
-
- Syrup
-
- 2 c. sugar 1 c. water
- 1 pound honey 1 lemon, sliced or 1 orange, sliced
-
- Combine above ingredients and boil for 5 minutes.
-
- (from The Art of Greek Cookery by the Women of St. Paul's Greek Orthodox
- Church, 1963)
-
- --
- Elizabeth (Lisa) Wooll
- ewooll@ctp.org
-
-