| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Jewish |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 3 |
|
Eggs |
| 1 |
c |
Oil |
| 1 |
c |
Sugar |
| 1 |
ts |
Baking Powder |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 |
c |
Nuts; chopped |
| 3 |
tb |
Poppy Seeds; plus more |
INSTRUCTIONS
Oven at 350°. Cream sugar and oil; add eggs one at a time. Add dry
ingredients and vanilla; add nuts and stir by hand. Place on lightly
greased cookie sheet in a long mound.
Bake 30 minutes. Cut into pieces, turn on side and bake 5 minutes longer.
Recipe by: Thelma Pultman, St. Louis, MO
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 11, 1998,
converted by MM_Buster v2.0l.
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