Katayeff (cream)

By: Diane Levi

1 lb katayeff
2 sticks butter(8 oz)
3 t cream of rice(large)
1 1/2 c milk
1/2 c water
4 t sugar(large)
2 T vanilla
8 oz heavy whip cream

Spread katayeff out in a pan. Spread melted butter through out.
Mix milk, cream of rice, water, sugar and vanilla in a bowl.
Cook mixture on low heat for 10 minutes. Let cool.

Whip cream and fold with the above mixture.

Divide katayeff in 2 parts(layers) first layer on a rectangular pan(9×14).
Pour mixture on first layer. Cover with second layer.

Bake at 350 degrees until it becomes pink.
Pour one bottle of karo syrup after katayeff cools.

katayeff (nuts)

1 lb katayeff
4 c nuts (ground)
1/2 c sugar
2 T cinnamon
2 sticks butter(8oz)