| 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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