| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 2 |
|
Eggs beaten |
| 3 |
tb |
Oil |
| 1/2 |
c |
Brown sugar |
| 1/2 |
ts |
Ginger |
| 1 |
c |
Honey |
| 1 |
c |
Walnuts or other nuts (I use almonds and hazel nuts) (I also use more than a cup of nuts because those are the best part in my opinion) |
INSTRUCTIONS
SYRUP
A while back someone asked me for the taiglach recipe I described. I
apologize for my tardiness in posting but I will make up for it by giving
you two not one recipe. Both of these recipes come from when my son was in
the Beth El Nursery School-he's now almost 21 but we still make them every
year. They can in large measure be done by anyone; they don't get ruined
with a lot of handling by little hands.
Mix flour, salt, baking powder, eggs and oil together to form a dough. Roll
into a rope formation about 1/3 inch thick. Cut into small pieces. Bake at
375 in well greased pan for about 10 minutes. Boil honey, sugar, and ginger
for 5 minutes. Add nuts and baked dough. Stir over low heat until mixture
is golden brown. Pour into aluminum throw away pan and mold into shape
desired.
Posted to JEWISH-FOOD digest V97 #019
From: Gary Wind MD <gwind@CapAccess.org>
Date: Wed, 11 Sep 1996 16:00:20 -0400 (EDT)
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