2 tsp. Granulated Sugar 1/4 c. Warm Water, 105-115 4 c. Bread Flour 1 c. Margarine, softened 4 Egg Yolks 1 c. Sour Cream 2-12 oz. Cans Apricot, Raspberry or Prune Fruit Filling 1/2 c. Powdered Sugar In a large bowl, dissolve the granulated sugar in the warm water. Stir in the yeast. Let stand until the yeast begins to foam, about 5 minutes. In another bowl, mix the flour and margarine until well blended. Stir in ... Read More

2 3/4 c. Matzoh Cake Meal 1 c. Butter, softened 2 c. Granulated Sugar 6 Eggs 3/4 c. Potato Starch 1/2 tsp. Salt 6 oz. Chocolate Chips 1 c. Walnuts, chopped 2 tsp. Granulated Sugar 1 tsp. Cinnamon Cream together the butter and sugar. Add eggs one at a time. Beat until smooth. Sift together the cake meal, potato starch, and salt. Fold the dry mixture into the egg mixture. Mix thoroughly. Add the chocolate chips and nuts. ... Read More

1 1/2 c. Warm Water, 105°-115° 1/2 c. Granulated Sugar 1 pkg. Yeast 2 Eggs, slightly beaten 1 1/4 tsp. Salt 1 c. Evaporated Milk 6-7 c. Bread Flour 1/4 c. Shortening Oil for frying 2 c. Powdered Sugar, for coating In a mixing bowl combine water, sugar, and yeast. Let stand for 10 minutes. Beat in eggs, salt, milk and 2 cups of flour. Beat in shortening. Mix in enough remaining flour to form a stiff dough. Turn out onto ... Read More

2 c. Flour 1 c. Granulated Sugar 4 Eggs 3/4 c. Butter, melted 1 Tbsp. Anise Extract 1/4 c. Hazelnuts, finely ground Combine all ingredients in a mixing bowl and beat until smooth. Spray pizzelle iron with vegetable oil. Heat iron to medium high. Pour 1 Tbsp. of batter into center of open iron. Close iron, do not squeeze shut. Cook 30 seconds to 1 minute until golden brown. Carefully remove with spatula. Repeat with remaining batter. Iron does not need to be ... Read More