I'd miss it if we had to fold--would have to come up with an alternative way to keep up with each other.
Yeah, that's kind of the way I feel too. We've
had people offer to turn us into a mailing list,
but that's private private and doesn't offer even
the hope of fresh blood.
Not something that I'd like, either... it's much better this way...
Most of us are probably of this opinion, otherwise
we'd have made it into a mailing list by now. I've
been sucked into various of these evolutions and
have found them generally weary, stale, flat, and
unprofitable. The Dinner Table and UTGT in its
various iterations, to name a couple you may have
heard of.
I've made a repectable facsimile of galaktoboureko
using CoW, cream, and eggs.
Not sure if I'd try it or not.
Beware, you might find a potful of it in
your kitchen, unless you absolutely banish
it to the backyard with the beer.
That actually sounds decent... :) (the facsimile, not the beer or the banishment...) You probably wouldn't have thought much of it, but I
used to do something similar with Wheatena, stirring raw eggs into the cereal... cream might have been even more helpful... :)
Cream, butter, and vanilla can do wonders. I used to have
a tagline "Eat the rich! Butter, cream, and eggs forever.
They have bags full of Special Dark, which are
of course the best of their offerings, but guess
what - they have milk in them! Not enough to
bother me now, but plenty to cause me distress
when I was at my most intolerant.
We get the Special Dark assortment bags... but I don't think they had
them back in the days when the Haffly girls were little... just a few
Special Dark thrown in with the regular chocolate, peanut and rice varieties... now there's peanut and rice types in the dark chocolate,
too... :)
I've met these at the Shipps', I think.
Galaktoboureko (milk custard pie)
categories: Greek, sweets, dairy
Yield: 9x13 baking pan
h - For the filling
4 c whole milk
1 c semolina (OR 1/2 cream of wheat, 1/2 semolina)
1 c sugar
1/8 ts salt
1/4 c butter
5 eggs
1 ts vanilla extract
1/2 ts baking powder
h - For the syrup
1 c sugar
3/4 c water
1/4 c Karo syrup
1/4 c honey
1 ts vanilla
1/4 c bourbon or Metaxa (opt)
h - For layering
1 lb phyllo dough
1 c butter, melted
In a large saucepan, combine milk, sugar and salt
and cook over medium heat until milk is warm.
Slowly add baking powder and cream of wheat (or
cream of wheat and semolina) and stir constantly
until mixture is smooth and thick. When the
custard is thick, add butter and vanilla and
remove from heat and set aside.
In a separate bowl, separate the eggs and beat
the egg whites until frothy. Fold in the yolks.
Slowly add the eggs to the milk mixture and mix
well. Set aside.
Preheat the oven to 375F.
Butter a baking dish (9 x 13) and layer 7 sheets
of phyllo, brushing each one generously with
melted butter. The edges of the phyllo should
come above the top of the pan.
Pour the milk mixture into the pan and smooth out
the surface. Turn in the edges of the phyllo
dough over the custard. Cover the custard with
another layer of 7 sheets of phyllo dough, and
again brush each one generously with melted butter.
Score top layer with gently a knife. This allows
for the syrup to soak in the custard once it's
poured on. Pour any remaining butter over the
top of the phyllo.
Bake for 45 min or until the top is golden.
While the custard is in the oven, make your syrup.
Bring all ingredients to a boil for 10 min and let
cool. If using bourbon, pour in after the syrup
has cooled and stir in.
Once the galaktoboureko comes out of the oven,
immediately pour the cold syrup over the pie.
Serve warm, or allow it to cool before serving.
Eleni Saltas, elenisaltas.com
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