• 7 Oranges washed
• 1/3 cup flour
• 3 eggs, separate egg yolks from egg whites
• 1 cup sugar almost 7 ounces
• 2 tablespoon Grand Marnier liqueur
• 2 ounces nuts chopped

DIRECTIONS

1. Cut off a slice, 1 inch from the stew, of each orange. Using a teaspoon carefully scoop out the pulp. Set the hollowed out orange shells in the refrigerator to chill.
2. Add orange pulp in a blender or food processor or food processor and pulse untie completely pureed. Strain the liquid into a bowl. It should be ½ liter of orange juice. (if not add some orange juice).
3. In a sauce pan mix egg yolks, flour, 5 ounce sugar and 1 orange zest. Stir in orange juice. Place the sauce pan over low heat and cook stirring constantly until thick. Remove from heat and it cool.  Add the liqueur and stir to continue.
4. Beat egg whites until soft peaks form. Add the remaining sugar and continues beating until stiff peak form.
5. Openly fold egg whites   and nuts in cooled orange cream
6. Spoon orange mousse into the hollowed our oranges and refrigerate for at least 3 minutes before serving.

You can decorate with orange with or chocolate flakes.

Related recipes:

1. Fish A La Orange
2. Boston Cream Pie (aKa The Kok)
3. Walnut Pie

For the dough:

• 2 ½ cups flour, sifted
• 1 teaspoon baking powder
• ¾ cup butter
• 2 tablespoons sugar
• A pinch of salt
• 1 egg, beaten
• 2 tablespoons water

For the cream:

• 6 tablespoons corn flour
• 5 tablespoons sugar
• 2 ½ cups milk
• 1 vanilla bean or 1 teaspoon vanilla extract
• A pinch of salt

For the Taska cream:

• ½ cp almonds blanched sliced
• ½ cup sugar
• 2 tablespoons butter
• 1 tablespoon flour
• 1 tablespoon milk
• 3-4 apples, peeled, halved and slice partway through, not all the way

DIRECTIONS

1. In a bowl – combine flour, baking powder and salt. Add butter and rub with your fingertips to blend. Add egg, water and knead until completely absorbed. Refrigerate for 30 minutes.
2. In a sauce pan – combine milk, sugar, corn flour and salt. Scrape out vanilla seeds and add to milk mixture. Cook over medium heat stirring constantly until vanilla cream thickens. Remove from heat.
3. Combine the taska cream ingredients in a small sauce pan and stir over low heat until the butter has melted and the mixture just reaches boiling point.
4. Roll out the dough and lay in a buttered tart pan. Pierce with a fork all over the surface of the dough. Bake in a preheated at 400 degrees F oven for 10 minutes. Let cool and spoon in vanilla cream. Arrange the apples and top with the taska cream. Bake the tart at 350 degrees F for 30 minutes until the apples softened and the topping is golden brown.

Romama’s Note: Serve the Apple Tart preferably while still warm.

Related recipes:

1. Walnut Pie
2. Easy Cherry Pie
3. Boston Cream Pie (aKa The Kok)

For the English cream (Crème Anglaise):

• 2 cups milk
• 3 egg yolks
• 4 tablespoons sugar
• 1 teaspoon corn flour
• A pinch of salt – vanilla powder

For the filling:

• 2 tablespoons apricot jam
• 5-6 medium size bananas, peeled and sliced
• ½ cup golden raisins
• 1/3 cup slivered almonds or almond flakes
• 1 9inch refrigerated pie crust or homemade pie crust

DIRECTIONS

1. Prepare the English cream by heating milk in a sauce pan. In a bowl – beat egg yolk mixture while beating. Place the bowl with the cream mixture in a bain marie and stir until the cream is slightly thickened. Let cool and add vanilla powder.
2. Place the pie crust into a buttered baking dish covering the bottom and up the sides. Poke holes with a fork on the bottom of the crust and bake for 10 minutes on 425 degrees F. Remove from the oven.
3. Spread apricot jam over the crust. Cover with banana slices, raisins and half the almonds. Spread all of the cream over bananas and sprinkle the remaining almonds over the top.
4. Bake for 30-35 minutes at 350 degrees F. Remove from the oven and let cool.

Romama’s Note: Dust the Almond Banana Cream Pie with 2 teaspoons of confectioners’ sugar!

Related recipes:

1. Banana Crepes
2. Almond Crumb Cherry Pie
3. Boston Cream Pie (aKa The Kok)

For the batter:

• 6 matzot
• 6 eggs
• A pinch of salt
• Zest of an orange
• 1 tablespoon sugar
• Milk to soak the matzot
• Oil for frying

For the syrup:

• 2 cups sugar
• 1 cup honey
• 1 cup water
• Zest and juice of half an orange
• 1 teaspoon lemon juice

DIRECTIONS

1. Soak the matzot in milk. Let them soak for 2 minutes, and then squeeze out the milk and place in a food processor or blender. Pulse adding 1 egg at a time. Add all the remaining ingredients and stir to combine well. Let the batter rest for 15-20 minutes.
2. In a deep pot – heat oil until hot. Using two tablespoons, take 1 tablespoon of the batter and gently slide into hot oil with the help of the other tablespoon to push. Fry turning the buñuelos frequently during cooking. When they are nicely golden, remove from the pot and drain on paper towel.
3. In a sauce pan – add water, sugar and honey. When it start boiling add the remaining ingredients. When the syrup slightly thickens, remove from heat and let cool.
4. Once the syrup has cooled, pour over the buñuelos and serve.

Romama’s Note: You can also garnish the Buñuelos with slivered almonds and cinnamon!

Related recipes:

1. Granny’s Oranges
2. Homemade Crepes
3. Easy Cherry Pie

• 6 crepes (Homemade Crepes recipe)
• 6 bananas, peeled
• 2 ounces slivered almonds
• 1 ½ ounce butter
• 1 tablespoon apricot jam
• 18 candied cherries
• 4 tablespoons cherry liqueur
• 1 orange juice
• A few drops bitter almond liqueur (optional)

DIRECTIONS

1. In a large frying pan – heat the butter. Sauté bananas on both sides (be careful when turning the bananas on the other side). In a bowl – pour orange juice, cherry liqueur and bitter almond liqueur. Add apricot jam and give it a stir to dissolve.
2. Add the liquid into the frying pan and shake thoroughly to coat the bananas. Let simmer for a few minutes. Carefully remove bananas using a spatula.
3. Dip each crepe into the remaining jam sauce, place into a plate and sprinkle with almonds. Place one banana on each crepe and carefully wrap it. When all bananas are wrapped, arrange in a baking dish.
4. Add candied cherries in the frying pan with the remaining sauce (if the sauce is too thick, add 2 tablespoons cherry liqueur). Let the sauce cook for 2-3 minutes over medium low heat and pour over the crepes.

Romama’s Note: To get the best compliments from your guests, serve the Banana Crepes immediately!

Related recipes:

1. Almond Banana Cream Pie
2. Homemade Crepes
3. Orange Mousse in Orange Cups

• 5 eggs
• 1 glass whole milk
• 1 glass all purpose flour, sifted
• 1 tablespoon butter, at room temperature
• A pinch of salt
• Margarine or butter, for cooking the crepes

DIRECTIONS

1. Using an electric mixer – beat the eggs until fluffy. Add the butter.
2. Gradually, add flour alternating with milk. Add salt. The batter should be very thin. Refrigerate for 1 hour.
3. Heat 1/3 teaspoon of margarine in a frying pan. Pour a very thin layer of batter in and fry until golden brown on both sides. It is important to make the crepes as thin as possible. Repeat with the remaining batter, wiping the pan with margarine and stacking the crepes into a plate.

Romama’s Note: Homemade Crepes can be used immediately, refrigerated for up to 3 days, or frozen for up to 3 months.

Romama’s 2^nd Note: When you pour the batter into the pan, twirl the pan quickly to shape the batter into a tough circle. The first crepe hardly ever comes out as nice as the rest, so don’t be disappointed!

Related recipes:

1. Banana Crepes
2. Boston Cream Pie (aKa The Kok)
3. Easy Cherry Pie

• 6 oranges, washed and carefully peeled
• 2 ½ cups sugar
• 4 tablespoons any orange liqueur (Grand Marnier)

DIRECTIONS

1. Cut the peels of 4 oranges into thin strips. Place the strips in a pot with cold water. Bring to a boil and cook for 2 minutes. Drain. Repeat 2 more times. Rinse with cold water and pat dry.
2. Arrange whole oranges (almost touching) in a pot. Add sugar and ½ liter water. Place a plate over the oranges to hold them securely while cooking. Coon in very low heat for 45 minutes. Remove from heat and let cool in the syrup.
3. Using a slotted spoon remove oranges from the syrup and place in a serving bowl.
4. Add liqueur in the syrup and orange strips. Bring to a boil and let cook for 3-4 minutes. Pour the syrup over the whole oranges and refrigerate. Turn oranges occasionally.

Romama’s Note: Serve the Granny’s Oranges sliced or whole with knife and fork.

Related recipes:

1. Orange Mousse in Orange Cups
2. Bumuelos or Bunuelos
3. Banana Crepes

• 12 sheets of thawed phyllo dough
• 1 cup of plain yogurt
• 1 cup of vegetable oil
• 1 cup sugar
• 5 eggs, beaten
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla
• 4 cups of water
• 1 slice of lemon

DIRECTIONS

1. Preheat the oven to 325 °F.
2. In a large bowl, mix the beaten eggs, the oil, the sugar, the baking powder, and the vanilla powder, in the yogurt, until they all mix together nicely.
3. Lightly oil a 13×9 inch glass or ceramic dish. Place the phyllo sheets crumpled, creating a ruffled surface and covering the baking dish. When all sheets of phyllo dough have been used, pour of the yogurt mixture. Let it stand for 10 minutes to moister the sheets of phyllo.
4. Bake for 30-40 minutes until golden brown and crispy. Remove from the oven and let it cool down. Meanwhile, prepare a syrup with 4 cups of water, 3 cups of sugar, and 1 slice of lemon.
5. When the Galaktoboureko is cool, spoon the syrup all over it. Let it stand to absorb the syrup.
6. Cut into squares.

Romama’s Note: You can serve the Galaktoboureko either warm or cold.

Related recipes:

1. Spinach Pie or (The Greek Spanakopita)
2. Greek Meatballs or Keftedakia
3. Bumuelos or Bunuelos

For the Pie:

• 5 egg yolks
• 5 egg whites, beaten until firm with a pinch of salt
• 1 teaspoon of vanilla powder
• ¾ glass sugar
• ¾ glass self rising flour sifted
• 1 teaspoon baking powder
• ¾ glass of whole milk

For the Chocolate Icing:

• 4 tablespoons cocoa powder
• 5 tablespoons sugar
• 4 tablespoons water
• 2 ounces margarine
• 1 egg yolk, beaten
• For the Pastry Cream:
• 2 glasses of whole milk
• 4 teaspoons of cornstarch
• 4 teaspoons of flour
• 5 tablespoons of sugar
• 2 egg yolks
• 2 egg whites
• 1 teaspoon butter

DIRECTIONS

1. Preheat the oven to 400 degrees °F
2. In a large bowl – beat the egg whites with salt and sugar on medium to high speed until firm peaks form.
3. In another bowl – beat egg yolks, one at a time, alternating with flour on low speed until combined. Add vanilla powder. Pour the egg yolk mixture over the egg white mixture and gently fold in. Pour the batter in a 9 inch greased baking pan and bake for 30 minutes. Remove from the oven and let it cool down. Invest onto a serving plate and cut it in half horizontally.
4. In a medium sauce pan – heat the milk and sugar. In a bowl, beat the egg whites until soft peaks form. In a bowl, whisk the egg yolks and add cornstarch and flour while whisking until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Gradually whisk in the remaining hot milk. Pour the mixture back into the saucepan and cook over medium high heat, whisking constantly, until thickened. Remove from heat and stir in the butter. Let cool slightly and gently fold in the egg whites. Cover the surface with a plastic wrap to prevent a skin from forming. Let it chill for at least 1 to 2 hours before using.
5. Drizzle both cake layers with milk. Spread the bottom layer with the pastry cream and top with the second layer.
6. Prepare the chocolate icing by melting the margarine and stir in all the ingredients but the egg yolk. When the mixture is smooth and well combined, stir in the egg yolk. Pour chocolate icing over the cake. Refrigerate for 2 hours before serving.

Romama’s Note: You can also make mini chocolate Boston Cream Pie bites (or Koks) by baking the batter in cupcake foils or muffin tin. You should just reduce baking time to 15 minutes. Instead of pastry cream, you can also fill the cake with whipped cream.

Related recipes:

1. Almond Banana Cream Pie
2. Walnut Pie
3. Apple Tart

• 1 can sweetened condensed milk
• 5oz dark chocolate
• 4 tablespoons flour
• 3 eggs, separate egg yolks from egg whites
• Vanilla powder
• 1 cup walnuts, coarsely chopped
• 3 tablespoons sugar
• 9inch refrigerated pie crust or homemade pie crust

DIRECTIONS

1. Preheat the oven to 350 degrees F
2. Place milk, dark chocolate and flour in a bain marie. Keep stirring the mixture over boiling water until smooth. Remove from heat and whisk in egg yolks one by one. Add vanilla powder and half the walnuts.
3. Beat egg whites until they just hold soft peaks. Gradually add sugar, beating until the whites just hold stiff peaks. Gently fold egg whites into the milk – chocolate mixture.
4. Butter a tart pan and press pie crust evenly over its bottom and up the sides. Spoon in the mixture and decorate with the remaining half walnuts.
5. Bake for 40 minutes.

Romama’s Note: A Walnut Pie is best served with a scoop of vanilla ice cream or whipped cream.

Related recipes:

1. Boston Cream Pie (aKa The Kok)
2. Almond Banana Cream Pie
3. Fish Fillets in Matzo Walnut Sauce (Pesche en Salsa)