| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Jewish | 1 | Servings |
INGREDIENTS
| 3 | c | Flour |
| 3 | Eggs | |
| 1 | c | Oil |
| 1 | c | Sugar |
| 1 | ts | Baking Powder |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla |
| 1 | c | Nuts; chopped |
| 3 | tb | Poppy Seeds; plus more |
INSTRUCTIONS
Oven at 350°. Cream sugar and oil; add eggs one at a time. Add dry ingredients and vanilla; add nuts and stir by hand. Place on lightly greased cookie sheet in a long mound. Bake 30 minutes. Cut into pieces, turn on side and bake 5 minutes longer. Recipe by: Thelma Pultman, St. Louis, MO Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 11, 1998, converted by MM_Buster v2.0l.
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