1 teaspoon vanilla extract
2 3/4 cups flour
1/3 cup vegetable oil
4 cups vegetable oil (for deep-frying)
Beat the eggs well with vanilla extract. Add the flour slowly, kneading lightly. Add the 1/3 cup oil and mix well. Separate the dough into five sections.
Keep the unused portion covered to keep it from drying. Roll one part on floured board until it is paper thin. With a pastry wheel, cut into strips 2 inches wide and the length of pastry. Roll on a fork to form a circle. Drop into very hot oil in a deep fat fryer so that the dough will rise properly. Drain on absorbent paper. Dip Diples in hot syrup; sprinkle with cinnamon and nuts.
2 cups honey
1 cup water
2 tablespoons granulated sugar
Boil for 10 to 15 minutes.
4 cups water
1 1/2 teaspoons salt
1 cup yellow cornmeal
1/4 cup (1/2 stick) butter or margarine
1/4 cup finely crumbled feta cheese
1/4 cup (1/2 stick) butter or margarine, melted
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried rosemary
1/2 teaspoon minced garlic
Bring water and salt to a boil in a heavy saucepan. Reduce heat to medium-low and gradually sprinkle in cornmeal, whisking constantly to prevent any lumps from forming. Gently boil 20 to 25 minutes, stirring often with a wooden spoon, until it is very thick, but still pourable. Remove this from heat and stir in 1/4 cup butter and cheese. Now, rinse a 15 1/2 x 10 1/2-inch jellyroll pan with cold water, and do not dry it. Spread hot Polenta evenly in the pan with a rubber spatula. Refrigerate at least 30 minutes or until firm.
Preheat oven to 350 degrees F and lightly grease a 13 x 9-inch baking dish.
Make 3 lengthwise and 5 crosswise cuts in Polenta to yield 15 squares. Arrange the polenta squares, slightly overlapping, in baking dish. Mix with 1/4 cup butter, basil, rosemary and garlic. Melt, then pour over polenta. Sprinkle with paprika. Bake 30 minutes.
1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive oil, divided
1/2 cup drained canned garbanzo beans (chickpeas)
1 1/2 tablespoons fresh lemon juice
2 teaspoons (generous) tahini (sesame seed paste)*
1 garlic clove, minced
2 teaspoons chopped fresh parsley
Preheat oven to 350Â°F. Cut eggplant in half lengthwise, then score flesh in a crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub the cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet with the cut side down. Bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor, but discard the skins. Add the garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until the mixture is almost smooth. Transfer it to bowl; stir in parsley.
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