Mondel Brot Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Egg Substitute,
1/3 cup: Sugar,
1/3 cup: Brown Sugar,
3 cup: Flour,
3 tsp: Baking Powder,
2 tsp: Vanilla Extract,
1 pinch: Salt,
Cinnamon, To Taste, But Go Lightly
Nutmeg, To Taste, But Go Lightly
TO SPREAD AS FILLING
Chocolate Chips,
Fruit Spread,
Jelly,
Chopped Nuts,
Nonstick Cooking Spray,
Directions:
For some it is time to celebrate the new year. One delicious tradition is
mondel brot (mondel bread). This chewy, crispy, cakey biscuit or cookie is
a little like a biscotti with a sweet filling. Mondel brot is good for
dunking in coffee, tea, milk and even honey. Have a sweet year!
Preheat oven to 350F. In a bowl, beat egg substitute, sugars and vanilla
until light and fluffy. Sift together flour, baking powder, salt and
spices. Add flour to egg substitute mixture a little at a time, mixing
well. It will form a stiff ball at the end. Split into two portions. On a
floured surface, roll out dough to about 1/8 to 1/4 inch thick rectangle
approximately 10 by 12 inches. Use plenty of flour and turn often as it
does tend to stick. Spread filling out evenly leaving about a two inch edge
along the top and about a 1/2 inch edge along the sides. Some make one
chocolate (it doesnt take more than a handful or two of chocolate chips
spread out evenly) and one with a fruit spread (like apricot) and chopped
nuts. Roll it up jelly roll style (be gentle, but holes are repairable) and
fold up ends to seal them. Place on a cookie sheet that you have sprayed
and floured. Bake for 30 to 40 minutes or until golden brown and fairly
hard to the touch. Allow to cool completely. Cut with a serrated bread
knife into 1/2 slices. If they are not crisp enough you can put the slices
back into the oven for a 5 to 7 minutes.
Serving Suggestions
There are many variations you can try with this recipe and it doubles very
well. You can add a couple of tablespoons of orange juice and orange zest
to the dough. You could try adding cardamom instead of the cinnamon and
nutmeg and making a filling of honey and chopped pistachios for a middle
eastern flavor. You could even leave the filling out altogether for a less
sweet biscuit. Any way you make it, it is a real treat for tea or luncheon.
NOTES : Cal 183.7 Total Fat 2.5g Sat Fat 0.4g Carb 34.3g Fib 0g Pro 5.5g
Sod 133mg CFF 12.5%
Posted to EAT-LF Digest by Reggie Dwork on Sep 23,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
mondel brot (mondel bread). This chewy, crispy, cakey biscuit or cookie is
a little like a biscotti with a sweet filling. Mondel brot is good for
dunking in coffee, tea, milk and even honey. Have a sweet year!
Preheat oven to 350F. In a bowl, beat egg substitute, sugars and vanilla
until light and fluffy. Sift together flour, baking powder, salt and
spices. Add flour to egg substitute mixture a little at a time, mixing
well. It will form a stiff ball at the end. Split into two portions. On a
floured surface, roll out dough to about 1/8 to 1/4 inch thick rectangle
approximately 10 by 12 inches. Use plenty of flour and turn often as it
does tend to stick. Spread filling out evenly leaving about a two inch edge
along the top and about a 1/2 inch edge along the sides. Some make one
chocolate (it doesnt take more than a handful or two of chocolate chips
spread out evenly) and one with a fruit spread (like apricot) and chopped
nuts. Roll it up jelly roll style (be gentle, but holes are repairable) and
fold up ends to seal them. Place on a cookie sheet that you have sprayed
and floured. Bake for 30 to 40 minutes or until golden brown and fairly
hard to the touch. Allow to cool completely. Cut with a serrated bread
knife into 1/2 slices. If they are not crisp enough you can put the slices
back into the oven for a 5 to 7 minutes.
Serving Suggestions
There are many variations you can try with this recipe and it doubles very
well. You can add a couple of tablespoons of orange juice and orange zest
to the dough. You could try adding cardamom instead of the cinnamon and
nutmeg and making a filling of honey and chopped pistachios for a middle
eastern flavor. You could even leave the filling out altogether for a less
sweet biscuit. Any way you make it, it is a real treat for tea or luncheon.
NOTES : Cal 183.7 Total Fat 2.5g Sat Fat 0.4g Carb 34.3g Fib 0g Pro 5.5g
Sod 133mg CFF 12.5%
Posted to EAT-LF Digest by Reggie Dwork
1998, converted by MM_Buster v2.0l.
Source from luhu.jp