Title: Bobota: greek corn cakes/w syrup
 Categories: Bread
      Yield: 8 Servings
 
    1/2 lb Butter; softened
      6 tb Sugar
      6    Eggs; separated
      2    Boxes (8.5-oz) corn muffin
           -mix
  1 1/4 c  Milk
      2 ts Baking powder
      1 ds Salt
  1 1/2    -(up to)
      2 ts Almond extract

MMMMM---------------------------SYRUP--------------------------------
  2 1/2 c  Water
      3 c  Sugar
      3    Lemon slices
      1    Cinnamon stick
           Almonds/ marachino cherries
           VARIATIONS: SEE BELOW
      1    Box muffin mix
      1 c  Milk
 
  From: LIR119@delphi.com
  
  Date: Thu, 22 Feb 1996 18:04:41 -0500 (EST) This recipe uses a box mix
  which modern Greek ladies use to make this delicious but unsual
  corn/bread/cake dessert.
  
  Cream butter and beat in sugar well.Beat in 6 yolks and add and stir,
  do not beat in: muffin mix, milk, baking powder, salt and
  extract.Fold in stiffly beaten egg whites. Pour into a greased 10 x
  14 pan and bake 350 for 40 minutes or done. Remove to oven and cool
  to warm. cut into squares on the diagonal. Pour over the hot syrup
  which was previously boiled until thick for about 20 minutes.
  Sprinkle with almonds and garnish each piece with a marachino cherry.
  Note: for a richer cake prepare the above recipe but only use 1 box
  mix and 1 cup milk, plus remaining ingrdients. Pour into a 9 x 13 pan
  and bake 35 to 40 minutes.
  
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