INGREDIENTS

INSTRUCTIONS

Kipfels or Kifflies were always present at any family gathering, be  it
a birthday, shower, anniversary, wedding or just a get together.  They
are made from a rich dough. Every family had their own recipe  which
was handed down through the generations. You could always  identify
whose Kipfels you were eating, either by dough flavor,  fillings which
contained either poppy seed, prune, apricot, cinnamon  and chopped
walnuts or cream cheese, or by topping or shape. There  was always an
underlying competition among the women as to who's  Kipfels were best.
They are not large, but big enough for three or  four bites. Kipfels
would be stacked into pyramids. They were served  with coffee after a
large meal. You always had room for two or three.  These are Eastern
European in origin. They have their roots in  Austria, Hungary, Serbia,
Croatia, Yugoslavia, Romania and Turkey.  There are hundreds of
variations. Regards, June Meyer.  Mix yeast and warm water in a small
dish and proof according to yeast  directions. Mix flour and shortening
together in a large bowl till  like pie dough, only finer. (I use my
wire pastry cutter). Add all  other dough ingredients including yeast
mixture and work with your  hands till well mixed and dough comes away
from your hands and pan.  If it seems dry, add the lemon juice, 1/2
lemon at a time until soft  enough to mix.  Let rise in a warm place
till double in bulk. (I turn on the light in  my oven and keep the door
closed).  When dough has risen, pull off about 1/4 of a cup or a small
egg sized  piece of dough for each cake and flatten to the size of a
baby's hand  (do not roll with rolling pin) but push into shape.
Squeeze out about 1 tsp. of Lekvar (see recipe index) jam, and pinch
up dough to cover the Lekvar jam entirely. Roll in Ground Nut  mixture.
Place on a greased baking pan. Let rise again for about 3/4  of and
hour. Bake at 350 or moderate oven, 25 to 30 min. or till  lightly
brown.  Cakes should be placed close together in pan, but do not crowd
too  closely. My kipfels look like a lot of fat little bundled up
babies!  Makes 50, more or less.  If you try one of my recipes please
tell me what you think. E-Mail me  at: june4@interaccess.com WALT
Posted to EAT-L Digest 25 November 96  Date:    Tue, 26 Nov 1996
22:50:04 -0500  From:    Walt Gray <waltgray@MNSINC.COM>

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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 41
Total Fat: 4.8g
Cholesterol: 4.2mg
Sodium: 30.3mg
Potassium: 59.4mg
Carbohydrates: 25g
Fiber: <1g
Sugar: 5.4g
Protein: 3.4g