Since I don’t plan on posting until after the new year, I wanted to post some of my favorite recipes, resources and photos from St. Basil’s Days of old. 🙂
These photos are from last year.
DH cutting the Vasilopita; the first piece for Christ; second for Panagia; third for St. Basil and fourth for St. Nektarios (our family saint); then DH, myself and each member of the family beginning with the with the eldest child.
Guess who got it? Ace! Later on that night, Lucky got his first coin at a friend’s house! We had a house full of blessings this year! 🙂
Here is the recipe I use for my Vasilopites. It is from my sister’s mother-in-law Maria and I think it’s the best one I’ve ever tasted! It’s more of a cake than a bread but that is how I prefer it.
- 2 cups (1 lb.) unsalted butter
- 1 cup vegetable oil
- 5 cups sugar
- 12 eggs, separated
- 4 tsp. vanilla extract
- 1/2 cup sugar, on the side
- 6 cups flour
- 4 tsp. baking powder
- 4 tsp. baking soda
- 2 tsp. salt
- 1 1/2 cups plain yogurt
- 2 cups crushed, toasted almonds
- Cream butter, oil, and 5 cups sugar sugar for 10 minutes. Add yolks and flavorings, beat until fluffy.
- Alternate adding all dry ingredients (except salt) and yogurt.
- In separate bowl, beat whites and salt until foamy. Add 1/2 cup sugar. Beat until stiff meringue forms. Fold into 1st mixture so it stays fluffy.
- Pour into greased pan 16 x 11 pan or 14″ round. Add sliced almonds on top. Bake @ 325 degrees for 15 minutes, then add coin. Continue baking for additional 30 minutes.
Also, be sure to check out this article from Highlights about the Tradition of the Vasilopita!
Log on to this new website–The Vasilopita Coin–for a brief history of the Vasilopita, recipe, and opportunity to order the most beautiful coin I’ve seen! I’d love to order some for next year!