Remove the pits from cherries with the special tool. Put them in a saucepan with the sugar and water and boil until the syrup thickens. When the mixture is cool, put the cherries in glass jars and pour over syrup as much as needed. Store the rest in bottles, so you can make sour cherry juice.
Peel the apples and with the special tool, open a hole in the middle removing their seeds. Spread the apples in the pan and add the liqueur. Mix sugar, nuts and cinnamon and with a teaspoon fill the holes of apples. Bake at 180 degrees for about an hour, covered with foil. Before you remove it from the oven, sprinkle with a small cup of brandy. After they are cool, whip the pastry cream, so it will become whipped cream (chantilly). Let it cool in the refrigerator. Then, garnish the apples and serve.
Hackle well the kataifi and spread in a buttered baking pan. Then, pour the kataifi with the melted butter and bake at 150 degrees until it is crispy. Let it cool and pour over the hot syrup and sprinkle with almonds.
Boil in a pot of water, the sugar and butter. Then, add slowly the semolina while you are mixing the mixture carefully so it will not lump. Once the mixture thickens slightly, remove from the heat and pour half of the desiccated coconut. Shake well and spread it immediately into a large baking pan. Sprinkle with the remaining coconut and let it cool. When it is cool enough, cut into any shape you wish.
Beat the butter in the mixer antill become fluffy and add(while beating) castor sugar, vanilla, chocolate and brandy. Finally, add the raisins and put the mixture in the refrigerator. When it is cool enough, make small balls and roll them in the chocolate truffle sprinkles. We reserve the truffles in the refrigerator.
We beat the oil with the sugar. We dilute the bicarbonate soda and the baking powder in the cognac and pour this mixture in the oil and the sugar. We add the rest of the ingredients ( except for the flour ) and mix them well. We pour the flour little by little ( perhaps not all of it ) and knead until the dough doesn’t get stuck on our hands. We shape the honey cakes, put them in an oiled baking pan and bake them in a medium temperature for half an hour. We prepare the syrup and let it be cold. As soon as we remove the honey cakes from the oven, we dip them in the syrup and put them in a platter. We sprinkle them with ground walnut pith.
Soak the raisins in the brandy. Mix the cornflour cream with lemon with the sugar, the lemon jelly, the yolks and the cold milk in a pot. Add the hot milk and mix the cream continuously with a wooden ladle in a low temperature. As soon as it is curdy enough, switch off the stovetop and leave it until it is cold enough. Coat a cake tin with a little bit of oil. Pour the ¼ of the cream in it. Sprinkle the 1/3 of the cream with the savoyard biscuits. Do the same thing again and finish it with a layer of cream. Let the pudding in the fridge for several hours.
Prepare the pastry and roll out to a sheet of medium size. With a cup of coffee cut the dough into small circles. In the middle, put 1 teaspoon of filling and fold the circled dough in the middle, so it seems like a half moon and push at the edges. Lay one sheet of parchment paper on a pan, spread the pastry and bake at 180 degrees Celsius for half an hour. Once they are cooked, sprinkle them with rose water, powdered sugar and a little cinnamon.
Beat the biscuits in the blender so they will be like a powder and sauté them with the butter. Cover the base of a round platter with this mixture. Mix the cream cheese in a blender and then add the sweetened milk little by little and the lemon juice. Cover the biscuits with this mixture. Heat the marmalade in a pot, until it gets melted. Dilute the corn flour in the cognac and then add it in the marmalade. As soon as this mixture is cold enough, cover the cream with it and finally garnish the cake with the fruit icing.
Beat the sugar with the corn oil and the olive oil. Dilute the bicarbonate soda in the water. Add the rest of the ingredients and the flour, so that the dough is smooth enough. Shape the dough in oblong sticks and cut them sideways by using a knife. Bake them in 180 degrees for about half an hour. Soak them in the hot syrup. Place them in a platter, place a clove in the middle of each honey cake and finally sprinkle them with some walnuts.
Dilute the yeast in a little lukewarm milk and add some flour. Let it rise in a warm place for 2-3 hours. Heat the milk with the sugar in a pot until the sugar is melted. Beat the eggs and then mix them with the milk and pour them in the kneading bowl. Add little by little the flour and the three spices that you have already grounded. Then, add the orange peels and its juice and knead again.
We mix all the ingredients carefully and gently. We bake it in 180 degrees for 50 minutes. We sprinkle it when it is still hot with the hot syrup.
