| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/2 |
c |
Shortening or butter |
| 2 |
c |
Walnuts, chopped |
| 1 |
lb |
Raisins (golden raisins are extra good) |
| 1 |
lb |
Honey |
| 1 |
|
Lemon , Juice of |
INSTRUCTIONS
DOUGH
FILLING
source: National Council Of Jewish Women, Cookbook (Canada)
Dough: Combine sugar, shortening and eggs thoroughly. Then add baking
powder and flour combined to make a dough. Divide into 4 pieces. Roll out
into 8" x 8" squares.
FILLING: Lay first layer of dough in greased 8" x 8" pan. Spread with
honey. Sprinkle with nuts and raisins. Then lay out second layer of dough,
etc. until the fourth layer of dough is on top. Cut in 2" squares. Bake for
1 hour at 350*F. Remove from pan while still warm.
Posted to JEWISH-FOOD digest V97 #051 by alotzkar@direct.ca (Al) on Jan 13,
1904.
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