"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Chip Mandel Bread Recipe

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This recipe for Chocolate Chip Mandel Bread, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bryna Ram
Added: Saturday, September 27, 2008


3 eggs
1/2 c. oil
3/4 c. sugar
3 c. flour
1 tsp baking powder
2 tsp vanilla
6 oz (1 c.) chocolate bits or chips

Bake at 350 degrees
In large bowl, mix eggs, oil, sugar, 2 c. flour, baking powder and vanilla.
Combine well with fork.
Spread remaining flour on pastry board.
Turn out mixture on board, knead in the extra cup of flour till dough is a workable ball.
Divide into 4 sections.
Work Chocolate chips into each section.
Shape each section into a log about 2 inches wide, tapering both ends.
Place on ungreased cookie sheet, allowing 2 inches between each log.
Bake for 1/2 hour - check bottoms of logs - until slightly browned.




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