Easy And Yummy Mandle Bread (the Name I’ve Given The Reci
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 1 | c | Sugar |
| 1 | c | Oil |
| 3 | c | Flour |
| 2 | t | Baking powder |
| 1 | "squeeze" of lemon juice | |
| 1 | t | Vanilla |
| Cinnamon to taste | ||
| Ground or slivered almonds | ||
| I use a cupfull |
INSTRUCTIONS
Source:The Crowning Touch Cookbook-Arie Crown Day School-Skokie IL Mix together all ingredients and form into 2-3 freeform loaves Bake on cookie sheets lined with baking (parchment) paper in 350 F oven until brown-20-30 mins. If you wish cut into slices and return to 200 F oven to dry out.(I omit this part --we like them chewy!) NOTE: Walnuts or Pecans may be substituted for Almonds B'Teavon--Bon Appetite Posted to JEWISH-FOOD digest Volume 98 #021 by "dck" <dck@shani.net> on Jan 11, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 4301
Calories From Fat: 2086
Total Fat: 236g
Cholesterol: 558mg
Sodium: 1198.2mg
Potassium: 625.9mg
Carbohydrates: 491.3g
Fiber: 10.8g
Sugar: 201.7g
Protein: 57.6g