| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Milk, Pareve milk substitute |
|
|
may be used |
| 2 |
c |
White flour 2/3 cup honey |
| 1 |
c |
Wheat germ |
| 1/2 |
c |
Butter or margarine |
| 1 |
T |
Baking powder |
| 2 |
|
Eggs |
| 1 |
t |
Salt |
INSTRUCTIONS
I subscribe to the free Heritage House <heritage@jer1.co.il> Innernet
Magazine which I get via e-mail once a month. This month it included
two Rosh Hashana recipes which I thought you might like. Incidentally,
if anyone wants to subscribe to this magazine it can be done through
listproc@jer1.co.il. Personally I enjoy their articles very much.
INNERNET MAGAZINE Recipes for a Sweet New Year! Reprinted with
permission from Jewish Action Magazine, Fall 1993, Orthodox Union of
America, New York. Preheat oven to 350 degrees. Blend milk or milk
substitute and honey over medium heat (watch carefully). Add butter
(dairy recipe) or margarine (pareve recipe). Allow to cool slightly.
Beat eggs and add to mixture. Mix remaining ingredients and add to
mixture. Pour batter into greased bundt pan. Bake for 30 to 35 minutes
or until slightly spongy. (Toothpick inserted into center should come
out clean.) Posted to JEWISH-FOOD digest V97 #013 From: world
mizrachi <mizrachi@jer1.co.il> Date: Thu, 5 Sep 1996 13:04:55 GMT
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