Teglach
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Dessert | 12 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 3 | T | Oil, according as needed |
| 1 | T | Sugar |
| 4 | c | Flour |
| 1 | t | 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 | T | Sugar |
| 1/4 | c | Water |
| 1 | t | Ground ginger, more if you |
| like the taste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 409
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 62mg
Sodium: 27.3mg
Potassium: 123mg
Carbohydrates: 86.6g
Fiber: 1.4g
Sugar: 54g
Protein: 6.7g