1 quart milk
1/2 cup farina, regular -(cream of wheat, s; emolina)
1/2 cup sugar
1 teaspoon vanilla
2 tablespoon butter or margarine
2 eggs; well beaten
1 cup honey or sugar
1 tablespoon lemon juice
1/2 cup water
1/4 cup almond or pistachio nuts
1 fresh fruit slices or- preserves
In a saucepan, bring milk to a boil. Add farina, sugar and vanilla and cook 15 minutes, stirring constantly. Remove pan from heat; stir in butter. Add a little of the hot mixture to eggs; beat well, and mix into remaining farina.
Pour mixture into a buttered baking dish and sprinkle with nuts. Bake for 20 minutes in a 350 F. oven.
For syrup, heat honey, lemon juice and water in a saucepan. Bring to a boil, then continue to cook for 5 minutes. Pour hot syrup over baked custard. Sprinkle cinnamon over, then allow to cool for 4 hours. Cut into squares and serve plain, or with slices of fresh fruit or preserves.
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