1 - 10 of 10 for kiffels

Mix all ingredients. Chill in refrigerator for 2 hours. Roll dough in confectioners' sugar, small portion at a time to pie crust thickness or ...

Mix flour and ... and cut into "kiffel-size" squares. Fill ... on the board. Knead dough for at least 8 minutes. Bake at 350 degrees until golden brown.

Work yeast cake into flour. Add butter, egg yolks and sour cream. (Melt yeast cake with about 1 tablespoon hot water.) Work into soft dough. Chill ...

Mix and form in small balls size of nut and refrigerate overnight. Add: 1 tsp. vanilla Sugar to taste Roll each ball out and put a spoon of filling ...

Mix all ingredients ... dough. Fill the kiffels with walnut filling ... walnuts, also add lemon rind grated and nuts for great flavor. Add sugar to your liking.

Dissolve yeast in water and set aside. Blend shortening, butter and sour cream. Add egg yolks, flour and dissolved yeast. Knead mixture thoroughly ...

Mix in order given. Let dough stand one hour. Roll thin and cut into 2 inch squares. Fill with nut or lekvar filling. Bake for 15 minutes in a 350 ...

8. KIFFEL
Use egg whites for walnuts. Also grate in lemon rind. Bake at 350 degrees for 15 minutes. Chill overnight.

Mix well. Divide ... and watching until kiffels are golden on ... tray. Remove when hot. 1 batch makes about 5 1/2 dozen kiffels. These freeze very well.

Form into 36 little balls and press into nut tossie pans making a thin shell (a wooden dowel dipped in flour is excellent for this). Prick bottom ...


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