A while back someone asked me for the taiglach recipe I described. I apologize for my tardiness in posting but I will make up for it by giving you two not one recipe. Both of these recipes come from when my son was in the Beth El Nursery School-hes now almost 21 but we still make them every year. They can in large measure be done by anyone; they dont get ruined with a lot of handling by little hands. Mix flour, salt, baking powder, eggs and oil together to form a dough. Roll into a rope formation about 1/3 inch thick. Cut into small pieces. Bake at 375 in well greased pan for about 10 minutes. Boil honey, sugar, and ginger for 5 minutes. Add nuts and baked dough. Stir over low heat until mixture is golden brown. Pour into aluminum throw away pan and mold into shape desired. Posted to JEWISH-FOOD digest V97 #019 From: Gary Wind MD
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|Serving Size: 1 Serving (923g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 352 (12%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 372.2mg||115 %|
|Sodium 380.7mg||13 %|
|Potassium 866.6mg||23 %|
|Total Carbohydrate 588.1g||173 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 578.7g|
|Protein 43.2g||62 %|
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Calories per serving: 2821
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