| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Milk (Pareve milk substitute may be used) |
| 2 |
c |
White flour 2/3 cup honey |
| 1 |
c |
Wheat germ |
| 1/2 |
c |
Butter or margarine |
| 1 |
tb |
Baking powder |
| 2 |
|
Eggs |
| 1 |
ts |
Salt |
INSTRUCTIONS
I subscribe to the free Heritage House <heritage@jer1.co.il> Innernet
Magazine which I get via e-mail once a month. This month it included two
Rosh Hashana recipes which I thought you might like. Incidentally, if
anyone wants to subscribe to this magazine it can be done through
listproc@jer1.co.il. Personally I enjoy their articles very much.
INNERNET MAGAZINE
Recipes for a Sweet New Year!
Reprinted with permission from Jewish Action Magazine, Fall 1993, Orthodox
Union of America, New York.
Preheat oven to 350 degrees. Blend milk or milk substitute and honey over
medium heat (watch carefully). Add butter (dairy recipe) or margarine
(pareve recipe). Allow to cool slightly. Beat eggs and add to mixture. Mix
remaining ingredients and add to mixture. Pour batter into greased bundt
pan. Bake for 30 to 35 minutes or until slightly spongy. (Toothpick
inserted into center should come out clean.)
Posted to JEWISH-FOOD digest V97 #013
From: world mizrachi <mizrachi@jer1.co.il>
Date: Thu, 5 Sep 1996 13:04:55 GMT
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”