posted by Becky 12-19-101 8:50 PM
Halvah
2 c. olive oil
1 1/2 lb. farina
1 1/2 lb. honey
5 oz. blanched almonds
cinnamon
Put olive oil, farina and almonds on frying pan and brown on slow fire, stirring constantly. Place the honey with 2 cups water in a pot; bring to boiling point and add to the hot farina. When pouring syrup into the mixture, see that it does not boil over. Stir until the liquid is absorbed and mixture returns to a light brown color. When of the consistency of cooked cereal, pour in mold and let set. Put aside to cool and when cold, remove from mold and sprinkle with cinnamon.
Almond Coconut Halvah
1 1/2 c. butter
2 c. sugar
8 eggs
2 Tbsp. almond extract
2 c. cream of wheat
1 1/2 c. chopped blanched almonds
2 c. shredded coconut
Syrup:
3 c. sugar
2 c. water
1 Tbsp. almond extract
Cream butter and sugar well. Add eggs one at a time, beating well after each addition. Add almond extract, Cream of Wheat and almonds; mix well. Fold in coconut. Place in greased 9 x 12 x 2-inch pan. Bake in preheated 350 degrees oven for 35 minutes.
Syrup: Combine sugar, water and almond extract; bring to a boil. Simmer for 15 minutes and cool. Pour cool syrup over Halvah.
Halvah
1/2 c butter
2 c. water
1/2 c. walnuts or almonds
1 c. sugar
1 c. farina
2 tsp. vanilla
cinnamon
Boil sugar and water; cool slightly. Melt butter and brown farina until rose color. Add sugar and water and stir (will be bubbly). Cover and let sit for one minute. Whip with wooden spoon until mixture comes away from pot. Add vanilla and nuts. Pour into mold. Cool 15 minutes and invert on plate. Sprinkle with cinnamon.
Cream of Wheat Halvah
1 c. unsalted butter
2 c. Cream of Wheat
2 1/2 c. sugar
4 c. water
Melt butter. Add Cream of Wheat and brown on medium heat, stirring constantly. Make syrup with sugar and water. When it comes to a boil, remove and add to Cream of Wheat, a little at a time. When it comes into a ball and pulls away from the pan, it is done. Put into 9 x 13-inch pan and let cool, then cut.