The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Chocolate Timbales
Loukoumathes
Birmuelos
Hazelnut Dacquoise
Bea's Date Bars
Bananas Foster
Cranberry Sauce
Dried Fruit Compote
Pears in Red Wine
Very Berry Trifle
Apple Strudel
Ambrosia
Baked Apples
Brandied Grapes
Grilled Peaches
Fruit Kabobs
Fruit Fantasy
Fresh Fruit Pie
Pears Au Chocolat
Pear Compote
Steamed Pears
Pear Zinfandel Ice
Poached Pears
Pear Dumplings
Fruit Salad
Apricot Bavarian
Apricot Yogurt Parfaits
Apricot Ice Cream
Baked Apricots
Apricot Snow
Dark Beer Sabayon
Creme Brulées
Champagne Sauce
Champagne Truffles
Chocolate Fondue
Sticky Bun Fillings
X-Mas Fudge
M&M Ornaments
Halvah
Blintz Souffle
Halvah

    Ingredients:

      2 c. Cream of Wheat
      2 sticks unsalted butter
      1 c. sugar
      2 c. ground walnuts
      4 eggs
      1 tsp. powdered cinnamon
      SYRUP:
      2 c. sugar
      3 c. water

    Directions:

    Cream butter; add sugar and beat. Add eggs one at a time and beat well. Add Cream of  Wheat, ground walnuts and cinnamon. Pour in greased 9x14 Pyrex pan and bake at moderate  oven (350 degrees) 35-40 minutes. Boil sugar and water for 30 minutes to make syrup. Ladle  COOL syrup over HOT halva carefully. Allow to cool and cut into squares.

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster