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Recipe Name: Teglach Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

4 Eggs
3 Tablespoon(s) Oil, according as needed
1 Tablespoon(s) Sugar
4 Cup(s) Flour
1 Teaspoon(s) Baking powder, it really
shouldn't be a FULL
1/2 Pound(s) Filberts, more or less
1/2 Pound(s) Pecans or walnuts, more or
1 1/2 Pound(s) Honey
1/4 Cup(s) Water
1 Teaspoon(s) Ground ginger, more if you
like the taste
From: (Ruth Donenfeld)Date: Sun, 4 Aug 1996
10:25:49 -0700 Sift sugar, flour and baking powdertogether. Add eggs,
and enough oil to make a soft dough. Take pieces androll into a rope
about 1/3 to 1/2 inch thick. Cut into small pieces aslong as it is
thick. Roll to make them little balls. Place on a jellyroll sheet and
bake in 375F oven about 10 minutes, until lightly brown.When dough
balls are ready, heat the honey, sugar, water and gingeruntil it comes
to a boil. Drop in the nuts and dough balls, cover, letsimmer about 10
minutes and then uncover. Let it simmer slowly; keepstirring until all
the honey is absorbed; then turn out onto a wetboard. Form into a cone,
or whatever shape you wish, and let cool.JEWISH-FOOD digest 300From the
Jewish Food recipe list. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
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

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