| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Parve, Kugels |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Margarine |
| 2 |
c |
Brown sugar |
| 2 |
|
Egg yolk |
| 1 |
c |
Carrot; grated |
| 1 |
tb |
Water |
| 1 |
ts |
Vanilla |
| 1 1/4 |
c |
Flour ; sift |
| 1 |
ts |
Baking powder; sift |
| 1 |
ts |
Baking soda; sift |
| 2 |
|
Egg whites; beaten stiff |
INSTRUCTIONS
Cream together egg yolk (or egg beaters) margaine, sugar, carrot, water,
and vanilla. Add dry ingredients, fold in egg whites. (no egg whites if
using egg beaters)
Generously grease and flour 10" springform pan or 9x13. Pour batter into
pan and bake 1 hour at 350 degrees.
Notes: ok to substitute egg beaters for eggs, use as yolks can substitute
matza cake meal for flour
Serving Ideas: a Rosh Hashonah tradition
Recipe by: Bubbie
Posted to JEWISH-FOOD digest by Lorrin Lewis <lorrin@ix.netcom.com> on Aug
02, 1998, converted by MM_Buster v2.0l.
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