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Ingredients1/2 lb butter softened
6 Tbs. sugar
6 eggs, separated
2 boxes (8.5 oz each) corn muffin mix
1 1/4 cups milk
2 tsp. baking powder
dash salt
1/2 to 2 tsp. almond extract
2 1/2 cups water
3 cups sugar
3 thick slices of lemon
1 cinnamon stick
6 Tbs. sugar
6 eggs, separated
2 boxes (8.5 oz each) corn muffin mix
1 1/4 cups milk
2 tsp. baking powder
dash salt
1/2 to 2 tsp. almond extract
2 1/2 cups water
3 cups sugar
3 thick slices of lemon
1 cinnamon stick
ProceduresCream butter and then cream in sugar with 6 beaten egg yolks. Add
the muffin mix, milk, baking powder, salt and extract. Stir well
by hand (not with mixer). Beat egg whites stiff and fold into
mixture. Place mixture in a greased 10 x 14 inch pan.
Bake on a 350F oven about 40 minutes or tested done. Remove from
oven and cool in pan until warm. Cut into squares or diamonds. Pour
on hot syrup. Sprinkle with almonds.Garnish with maraschino cherries.
the muffin mix, milk, baking powder, salt and extract. Stir well
by hand (not with mixer). Beat egg whites stiff and fold into
mixture. Place mixture in a greased 10 x 14 inch pan.
Bake on a 350F oven about 40 minutes or tested done. Remove from
oven and cool in pan until warm. Cut into squares or diamonds. Pour
on hot syrup. Sprinkle with almonds.Garnish with maraschino cherries.
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