| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Dessert | 12 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 3 | tb | Oil (according as needed) |
| 1 | tb | Sugar |
| 4 | c | Flour |
| 1 | ts | Baking powder (it really shouldn't be a FULL teaspoon) |
| 1/2 | lb | Filberts (more or less) |
| 1/2 | lb | Pecans or walnuts (more or less) |
| 1 1/2 | lb | Honey |
| 4 | tb | Sugar |
| 1/4 | c | Water |
| 1 | ts | Ground ginger (more if you like the taste) |
INSTRUCTIONS
DOUGH SYRUP From: sybel@ix.netcom.com (Ruth Donenfeld) Date: Sun, 4 Aug 1996 10:25:49 -0700 Sift sugar, flour and baking powder together. Add eggs, and enough oil to make a soft dough. Take pieces and roll into a rope about 1/3 to 1/2 inch thick. Cut into small pieces as long as it is thick. Roll to make them little balls. Place on a jelly roll sheet and bake in 375F oven about 10 minutes, until lightly brown. When dough balls are ready, heat the honey, sugar, water and ginger until it comes to a boil. Drop in the nuts and dough balls, cover, let simmer about 10 minutes and then uncover. Let it simmer slowly; keep stirring until all the honey is absorbed; then turn out onto a wet board. Form into a cone, or whatever shape you wish, and let cool. JEWISH-FOOD digest 300 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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