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Recipe Name: Apricot Mandel Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Eggs
1 Cup(s) Sugar
1 Cup(s) Oil
4 Cup(s) Flour, sifted
2 Teaspoon(s) Baking Powder, heaping
1 Pinch(s) Baking soda
1 Teaspoon(s) Vanilla
1 Teaspoon(s) Lemon extract
1 Dash(s) Orange Rind, Grated
Apricot jam
1 Cup(s) Nuts, chopped
1 Dash(s) Cinnamon
Beat eggs and add sugar. Add oil and extracts. In separate bowl, put
in rind, nuts, flour, powder and soda and stir. Put flour mixture into
egg mixture. Stir. Grease hands and put 1/3 dough down in a log shape.
Put cinnamon and sugar on top. Put apricot jam very thinly on top and
not to the very edge. Fold in thirds and fold down ends. Move to seam
side down. Sprinkle top with more cinnamon and sugar. Bake 20
minutes. Cut the slices. Lay slices on cookie sheet on opposite side
down and bake 12 minutes more. Keep in Tupperware at room temperature.
Freezes well. Posted to JEWISH-FOOD digest by on
Aug 29, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 5584
Calories From Fat: 2778
Total Fat: 318.2g
Cholesterol: 744mg
Sodium: 456.1mg
Potassium: 1337.2mg
Carbohydrates: 599.5g
Fiber: 21.3g
Sugar: 205.3g
Protein: 94.6g

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