INGREDIENTS

INSTRUCTIONS

CHOCOLATE SAUCE
ORANGE SAUCE
1. Bring the water to a boil. Add margarine and continue boiling until it
melts. Add the flour and mix with a wooden spoon until the mixture forms a
ball and leaves the sides of the pan.
2. Remove from the heat. Beat in the eggs one at a time. Each egg should be
completely incorporated before another is added.
3. Heat oil for deep frying. When the oil is hot, drop in dough from a
teaspoon or press through a pastry bag. Let puff and turn as needed to
assure even browning.
4. Remove from oil with slotted spoon. Drain on paper towels. Serve hot
with warm sauce.
CHOCOLATE SAUCE: 1. Combine the syrup and chocolate in a saucepan. Heat
over low heat until the chocolate melts.
2. Remove from the heat; add the vanilla and margarine. Mix well. Keep warm
and serve warm.
ORANGE SAUCE: 1. Mix the orange juice, sugar and cornstarch in a saucepan.
Bring to a boil and boil for 1 minute. Stir constantly to prevent lumps.
2. Remove from heat and let cool a little.
3. Add the margarine, orange liqueur, lemon juice and orange rind. Mix
well.
4. Keep warm and serve warm.
Author's notes: Ms. Sirkis states this recipe calls for no yeast or baking
powder and yet rises by itself. She describes the taste as "heavenly" which
is why the recipe was named "Paradise Pontchekes."
SOURCE: A Taste of Tradition- The How and Why of Jewish Gourmet Holiday
Cooking by Ruth Sirkis p. 31 Ward Ritchie Press, Los Angeles, CA 1972 ISBN
0378-01381-5
Recipe by: A Taste of Tradition by Ruth Sirkis  p. 31
Posted to JEWISH-FOOD digest V97 #326 by Linda Shapiro <lss@coconet.com> on
Dec 16, 1997

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