Translates as OMG, you made this!
Thanks to Maria K for the recipe


6 cups whole milk
1 cup semolina flour
3 1/2 tablespoons cornstarch
1 cup white sugar
1/4 teaspoon salt
6 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
3/4 cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar
Optional cinnamon


Pour milk into a large saucepan, and bring to a boil over medium heat.

In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt. Be sure there are no clumps.

When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.

In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.

Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.

Preheat the oven to 350 degrees F.

Butter a 9×13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.

Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely and garnish with cinnamon if you wish for before cutting and serving.

Store in the refrigerator if by any miracle there is any left.





2 cups milk

1 tsp apple cider vinegar

1 cup cornmeal

1 cup rye flour

1 cup whole wheat flour

2 tsp baking soda

2 cups molasses

1 cup raisins

Preheat oven 375 º

Mix together milk and vinegar. Let mixture set at room temp for 15 minutes to allow the milk to sour.  You don’t want spoiled pasteurized milk just soured.

In a separate bowl, spoon mix dry ingredients together. Add molasses and raisins to the milk. Add liquid mixture to dry ingredients. Beat until blended.

Divide batter between 2 well buttered 1 pound coffee cans or other cans of 5 cup capacity or a baking dish, but you lose the cool shape.

Cover with dome shaped rounds of aluminum foil, buttered on the down side. Secure with rubber bands. Stand cans on a rack in a large or roasting pan.  Add enough water to reach 3/4 of the way up the cans but not enough to float them. Cover whole thing and simmer for 2 hours to steam the bread. Remove bread from pan and let stand on a wire rack until cool enough to handle. Remove bread from the cans and serve warm.





(The party has changed put the pudding hasn’t)

This recipe comes from a cookbook from the period, The Confederate Receipt Book: A Compilation of Over One Hundred Receipts, Adapted to the Times was printed in 1863 in Richmond, Virginia on polka-dot wallpaper, since regular paper was in short supply.

3 small eggs or two large eggs
2 cups of milk
1 cup sugar
3 tablespoons butter, soft
1 cup of cooked rice

Beat the eggs with the milk, sugar and butter using a whisk. Stir in cooked rice, making sure the rice grains are un-clumped. Heat mixture in a saucepan over medium-low heat, stir frequently with whisk. Mixture will thicken after about 25 minutes. Remove from heat and let cool to room temperature.

Yields four servings.

It can be topped with fruit or a caramel sauce which is traditional. You can make your own caramel sauce by heating 3 tablespoons of butter in a saucepan and stirring in 1/2 cup of sugar and 3 tablespoons of water. The sugar will caramelize and my sweet auntie you made caramel sauce.

  • Note towards the end of the war when sugar was scarce, molasses could have topped it.
  • Or just warm up a jar of caramel ice cream topping. That isn’t lazy after all you just roasted a duck.