| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 1 | servings | |
INGREDIENTS
| 1/2 | c | Margarine; softened |
| 2 | Eggs | |
| 2 | ts | Baking powder |
| 1/2 | c | Sugar |
| 3 | c | Flour |
| 8 | oz | Lekvar |
| 6 | oz | Apricot or strawberry jam |
| Raisins | ||
| Walnuts | ||
| Sugar |
INSTRUCTIONS
Source: Marathon's Most Treasured Recipes from Marathon Jewish Community Center of Douglaston, NY sift flour, baking powder and sugar together. Cut margarine into the flour till the mixture is like cornmeal, adding the eggs and orange juice. Mix well. Knead a little. Refrigerate for 4 hours. Divide dough into four parts. Roll out into a l4 x 8 inch rectangle, sprinkle with Lekvar and jam mixture, raisins and ground walnuts. Roll as for jelly roll. Place on greased cookie sheet seam side down. Repeat with rest of dough. Brush lightly with melted margarine, sprinkle with cinnamon and sugar. Bake in 350 degree oven for 25-30 minutes. Remove and slice into l" pieces. This also freezes well. Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Jan 5, 1999, converted by MM_Buster v2.0l.
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