Beat together the eggs and sugar and then beat in the oil. Sift together the cake meal, potato starch, cinnamon, and salt and add the matzoh meal. Add the nuts and then combine this mixture with the wet ingredients. Refrigerate for 24 hours. With oily hands form mixture into rolls and place on a lightly greased cookies sheet. Bake at 350 for 30 minutes. Cut slowly into slices while slightly warm and dip each slice into sugar and cinnamon mixture. Place cut side up on a cookies sheet and return to the oven to crisp for about 10 minutes. Keeps well in a closed container. Let me know if anyone would like more Passover recipes. FROM: BARBARA ALHADEFF (JKBC19B) You dont happen to be Jewish do you?????? FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/11 8:27 AM TO: EVELYN LOY (VRBD32B) FROM: EILEEN LAMPARELLI (CGDR39A) SUBJECT: ITS A TOSS UP!!!! Hi Evey Nope. Im not Jewish. I dont know too many Jewish people with the name Lamparelli.
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 47 (36%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 88.1mg||27 %|
|Sodium 29.4mg||1 %|
|Potassium 36.8mg||1 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 18.1g|
|Protein 3.3g||5 %|
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Calories per serving: 132
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