CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Vegetables, Grains |
Jewish |
Cklive11 |
1 |
servings |
INGREDIENTS
4 |
|
Eggs |
1 |
c |
Sugar |
1 |
c |
Vegetable oil |
3 3/4 |
c |
Self-rising flour; (or all-purpose |
|
|
; flour mixed with |
4 |
ts |
Baking powder) |
6 |
tb |
Apricot preserves; melted |
1 |
c |
Golden raisins |
3/4 |
c |
Currants |
6 |
tb |
Chopped walnuts |
|
|
Cinnamon |
INSTRUCTIONS
Preheat oven to 350 degrees. Coat a large baking sheet with nonstick
vegetable spray.
In a large bowl, whisk eggs and sugar until thick and pale, about 3
minutes. Stir in oil. Fold in flour. Refrigerate for 1 hour.
Divide dough into 3 pieces. On a floured board, press 1 piece of dough into
a rectangle about 6 by 10 inches. Spread 2 tablespoons preserves over the
dough. Sprinkle on 1/3 cup raisins, 1/4 cup currants, and 2 tablespoons
nuts. Dust lightly with cinnamon. Roll up as for a jelly roll. Place on
prepared baking sheet. Repeat with remaining ingredients.
Bake in preheated oven 35 minutes. Let cool. Cut into slices 1/2-inch
thick.
Yield: about 36 pieces, 12 to 18 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9242
Converted by MM_Buster v2.0l.
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