This past weekend we had a movie night with friends and watched My Big Fat Greek Wedding. We just had a wedding in our family and our friends’ daughter is getting married in May so we could all relate to much of the humour.
It was great to watch a movie that was non-violent, had limited sex scenes and was funny. The bonus was that it reinforced family values and cultural traditions including the importance of church and family. This movie and the spin-off weekly comedy show have had unprecedented viewer response. Personally, I feel it shows that many viewers are tired of the violent, sexual or “reality” themes that so many shows now have.
Read Also
Support needed at all levels for high-value solar projects
Farmers, rural municipalities and governments should welcome any opportunity to get involved in large-scale solar power installations, say agrivoltaics proponents.
A successful search
Thanks to all the readers who responded to the request for the cream of wheat squares recipe. When I first read the recipes I wasn’t sure what they would taste like. I couldn’t quite get past the morning porridge image in my mind. But upon making the following recipe and sharing it with my co-workers, the response was positive. This recipe reminded me of the Greek recipe galaktoboureko, which also has a cream of wheat filling but between phyllo pastry layers.
Cream of wheat squares
2 cups milk 500 mL
1/2 cup cream of wheat 125 mL
3/4 cup softened 175 mL
margarine or butter
1 cup white sugar 250 mL
1 teaspoon vanilla 5 mL
graham wafers
Stir the cream of wheat into the milk, then cook in the microwave on medium for four minutes until thickened. Stir after each minute. The cream of wheat can be cooked in a saucepan on the top of the stove, but it needs to be stirred continually to prevent lumps or sticking to the bottom of the pan. A double boiler is an alternative to the microwave, but again, stir often. Allow the mixture to cool.
Beat together margarine, sugar and vanilla. Add the cream of wheat mixture and beat together until well blended.
In a nine x 13 inch (22 x 33 cm) cake pan, arrange a layer of graham wafers. Add a layer of half of the cream of wheat mixture. Top with a second layer of graham wafers. Add the rest of the cream of wheat mixture. Top with a third layer of graham wafers. Top this layer of wafers with cream cheese icing.
Cream cheese icing
4 ounces cream cheese 125g
2 tablespoons butter 30 mL
or margarine
11/2 cups icing sugar 375 mL
1 teaspoon vanilla or 5 mL
lemon juice
Soften the cream cheese and add margarine, icing sugar and flavouring. Beat all together. Spread over the graham wafers. Cover the square with plastic wrap and store in the refrigerator overnight to soften the graham wafers.
For those who want to try the Greek version of a milk and cream of wheat recipe, the following is a rich but delicious slice. I have searched my files and internet but haven’t found a recipe for making phyllo pastry from scratch. Would any of you have one?
Galaktoboureko (milk sweet)
6 cups milk 1.5 L
1 cup fine semolina 250 mL
(cream of wheat)
31/2 tablespoons 55 mL
cornstarch
3 cups granulated 750 mL
sugar
1/4 teaspoon salt 1 mL
6 eggs
1 teaspoon vanilla 5 mL
extract, optional
1 tablespoon butter 15 mL
12 frozen phyllo sheets,
thaw in refrigerator overnight
3/4 cup butter, melted 175 mL
and hot
1 cup water 250 mL
1 lemon or orange,
peel only
2 tablespoons fine 30 mL
brandy or cognac, optional
In a heavy-bottomed, three-quart (three L) saucepan, bring the milk gradually to a boil. Do not allow it to scorch.
Meanwhile, sift the semolina, cornstarch, one cup (250 mL) of the sugar, and salt together and gradually add to the boiling milk, stirring constantly with a wooden spoon.
Cook slowly over medium heat until the mixture thickens and comes to a full boil, then remove from heat.
Beat the eggs on high speed with an electric mixer. Gradually add 1/2 cup (125 mL) sugar and continue beating until thick and fluffy, about 10 minutes, then add the vanilla.
Stirring constantly, add eggs to the hot pudding.
Partially cover the pan and allow to cool. Butter a nine x 13 x 3 inch (22 x 33 cm) baking pan and cover the bottom with seven sheets of the phyllo, brushing butter generously between each and making sure that a few sheets come up the pan sides. Pour the custard into the pan over the phyllo.
Cover with the five remaining sheets, brushing butter between each and on the surface.
With the tip of a very sharp knife, score the top sheets into square or diamond shapes, being careful not to score as deeply as the custard.
Bake on the centre rack of a moderate 350 F (180 C) oven for 40-45 minutes, until crisp and golden chestnut in colour and the custard is firm.
Meanwhile, boil the remaining 1 1/2 cups (375 mL) sugar with the water and lemon or orange peel for five minutes. Add the brandy or cognac, if desired, and set aside.
Remove galaktoboureko from the oven and set on a cake rack. Spoon hot syrup over the entire square, particularly the edges. Cool thoroughly before cutting and serving. Store in the refrigerator. Yield: 20 servings.
Source: The Food of Greece by Vilma Liacouras Chantiles, Avenel Books, New York.
Reader queries
Dear TEAM: I tried the macadamia nut cookies recipe that was in the Jan. 16 column and found they are tasty but hard. Not overbaked. What did I do wrong? – I. W., Sask.
Dear I. W.: The original recipe does make a dry cookie, similar to a peanut butter cookie. If you prefer a softer cookie you can reduce the amount of flour. I made this recipe again using only two cups (500 mL) flour and only cooking them eight to 10 minutes.
Dear TEAM: Could you help me find an old angel food cake recipe? It used Swans Down Super Fine cake flour made by General Foods. Long ago, about 20 years or more, this recipe was found on the back of the flour box. – M. R., Lisieux, Sask.
Dear M.P.: I have a recipe pamphlet from Swans Down Flour dated 1930 that has an angel food cake recipe in it. I hope this is the one you are looking for.
Swans Down flour is made from soft wheat that contains only a small amount of gluten. The low gluten flour results in light, tender cakes. This brand of wheat has been ground and sifted, reground and resifted until it is about 27 times finer than other flour.
Swans Down angel food cake
1 cup sifted Swans 250 mL
Down cake flour
1 cup egg whites 250 mL
(8-10 eggs)
1/4 teaspoon salt 1 mL
1 teaspoon cream of 5 mL
tartar
1 1/4 cups sifted 300 mL
granulated sugar
3/4 teaspoon vanilla 3 mL
1/4 teaspoon almond 1 mL
extract
Sift flour once onto a square of paper. Lift flour lightly into measuring cup. Measure one cup (250 mL) of flour, then level off with spatula. Sift flour onto the paper and then pour back into the sifter, repeat four times. Sift sugar once to ensure fineness.
Beat egg whites and salt with flat wire whisk. When foamy, add cream of tartar. Continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar, carefully, two tablespoons at a time, until all is used. Fold in flavouring. Then sift small amount of flour over mixture and fold in carefully; continue until all is used.
Pour batter into ungreased angel food pan. Cut through batter with a knife to remove air bubbles. Bake in slow oven at least one hour. Begin at 275 F (140 C), and after 30 minutes increase heat to 325 F (160 C) and bake 30 minutes longer. Remove from oven when no dough adheres to cake tester. Invert for one hour, or until cold.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
