Recipe: Maccabean Mandelbrot

MACCABEAN MANDELBROT
3 c. flour
1 c. sugar
3 tsp. baking powder
3/4 c. oil
3 eggs
3 Tbsp. brandy
1 1/2 c. chocolate chips

In a large bowl, place flour, sugar and baking powder.
Make a well in the center; add oil, eggs and brandy. Mix well
by hand; stir in chocolate chips. Refrigerate overnight. Roll
into three long, narrow rolls, about 15-inches long and 1
1/2-inches in diameter. Place on ungreased cookie sheet. Bake
at 350 degrees until light brown, about 25 minutes. Remove from oven;
cut into three quarter-inch wide slices. Return to oven for 10
minutes more. Cookies will be crisper as they cool. Store in
airtight tin. Makes about 50 pieces.MANDELBROT (ALMOND BREAD)

Categories: breads, bread, almond, mandelbrot

Yield: 18 Servings

3 Eggs
1/3 c Sugar
2 tb Vegetable oil
1 ts Vanilla extract
1 1/4 c Flour
1 ts Baking powder
1/3 c Chopped blanched almonds
2 ts Ground cinnamon (less needed

Beat the eggs and sugar together until thick. Add the oil and
vanilla and mix well. Stir in the flour, baking powder and almonds.
Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch loaf
pan just to cover the bottom of the pan.
Sprinkle on the cinnamon. Add another layer of batter and cinnamon.
Continue until all the batter and cinnamon are used.
Bake in 350 F oven for 20 to 25 minutes or until golden brown. Bread
will be dense. Remove from the pan and cool on a wire rack. Cut into
1/2 inch slices when ready to serve. Place each slice on a lightly
oiled baking sheet and toast in a 400 F oven for 5 to 6 minutes. (My
note - warm briefly in microwave.)
1/2 inch slice - 55 calories, 1/2 fruit exchange + 1/2 fat exchange 6
grams carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg
potassium, 44 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared and tested by Elizabeth Rodier Nov 93