| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Oil |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Chopped unsalted roasted almonds |
| 4 |
oz |
Orange juice |
| 4 1/2 |
c |
Flour |
| 1 |
pn |
Salt |
| 2 |
ts |
Baking powder |
| 3 |
tb |
Cocoa |
INSTRUCTIONS
1. Beat eggs and sugar.
2. Add rest of ingredients except the cocoa and mix well.
3. Add the cocoa but do not blend completely. Use the cocoa to make swirls
instead.
4. Grease (or spray with Pam) several loaf pans and put no more than one
inch high of batter in each pan. This will give you a wide flat loaf
similar to the style found in the kosher bakeries.
5. Sprinkly cinnamon and sugar on top.
6. Bake at 350 degrees for 45 minutes. Do not overbake. This recipe will
get crispier after being taken from the oven.
Taken from "The Haimishe Kitchen" cookbook published by the Ladies
Auxiliary of Nitra in Mount Kisco.
Posted to JEWISH-FOOD digest Volume 98 #022 by "Ronnie Shilcrat"
<faiga_rochel@hotmail.com> on Jan 11, 1998
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