"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mondelbroit Recipe

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This recipe for Mondelbroit, by , is from Thanksgiving Dinner and other Family Favorites from Bubbie to the next generation..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sheila Reich

Category:
Category:

Ingredients:  
Ingredients:  
Cup Crisco (don't be stingy)
Cup Sugar
3 eggs
1 tsp vanilla
1 Cups Flour
1 tsp baking powder
Cup finely chopped nuts (we use walnuts)

Directions:
Directions:
Cream together the Crisco and sugar. Add eggs one at a time. Beat in remaining ingredients.

In an 11X18 inch pan with a raised edge, divide batter into 3 long rows. (DO NOT GREASE PAN).

Bake at 350 in a preheated oven for about 30 minutes turning pan around (180 degrees) after 15 minutes.

Remove pan from oven and slice rolls diagonally (approximately " wide) and reduce oven temperature to 325 and allow the oven to reach the new temperature for about 10 minutes.

Place sliced pieces on their sides onto a clean pan and return to the oven to crispin about 10 minutes.

Slices will get firmer as they cool.

Personal Notes:
Personal Notes:
You can add chocolate chips, peanut butter chips, poppyseeds or anything you can think of even eliminating the nuts altogether. Experiment!

 

 

 

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