MOFLETA (Special Stacked Pancakes with Honey for Mimouna)

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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the mofleta; thereby demonstrating that they know how to:

1. Use an electric mixer with a dough hook.
2. Measure and combine ingredients.
3. Trace and cut out a parchment circle.
4. Knead and handle yeast dough.
5. Form dough balls by stretching the edges and pinching underneath.
6. Gauging the proper temperature of the frying pan.
7. Using their hands to press out dough into a thin crepe.
8. Flip a stack of crepes in the frying pan.

B. The students will demonstrate their knowledge of how this recipe fits into the history and traditions of the Jewish community of Morocco by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. This recipe can be completed in class, and, in fact, the mofleta are best eaten as soon as the stack is finished frying.

2. Have room temperature butter and honey ready so that the students may eat them as soon as the stack is ready.

B. TECHNIQUES

1. If it is necessary to delay the eating for a few minutes, cover with a just barely damp clean dish towel and an aluminum foil “tent” to preserve moisture and keep the heat in.

2. The dish towel should be dampened with only a few sprinkles of water shaken from your hand. 

3. The stack can be placed on a heat-proof plate with the above preparations and kept in a warm oven for a brief period of time, but this is really a recipe that is intended to go from frying pan to mouth in as short a period of time as possible.

III. FOOD FOR THOUGHT

A. What circumstances in their living conditions do you think caused the Jews of Morocco to develop such a unique tradition as the celebration of Mimouna?

B. How have some of the customs of the surrounding area’s population been incorporated into the celebration of Mimouna?

MATERIALS FOR MOFLETA

• 3-3/4 cups unbleached all-purpose flour

• 1 tsp. regular yeast

• 1/2 Tbsp. sugar

• 1/4 tsp. salt

• 1-1/2 cups warm water

• 1/2 cup avocado or almond oil

• butter for serving

• honey for serving

• electric mixer fitted with dough hook

• measuring cups

• measuring spoons

• large mixing spoons

• strainer for sifting flour

• silicone spatulas

• 10-12 inch cast iron skillet

• baking parchment paper

• pencil for tracing

• kitchen scissors

• shallow tray for oil

• plastic wrap

• heat-proof spatula for turning the stack

• serving plate

• butter knives

• small individual serving plates

• dish cloths

• dishwashing liquid

• dish towels

• pot holders

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FOR THE STUDENTS

MOROCCO

The Sephardic Jewish community of Morocco has a unique and beautiful celebration at the end of the Passover holiday called Mimouna. The central dish of this celebration is mofleta, a simple, but delicious, showcase for the use of flour which has been a prohibited food throughout the Passover holiday. The celebration has many symbolic elements which vary from family to family, but include common themes which are universal in the community. Beside the mofleta, which is a celebration of the renewal of the use of flour, a whole fish, a live fish, or a representation of fish indicates a desire for prosperity and luck during the coming year. White foods, such as milk, flour, or nougat candy, are symbolic of purity. Gold and silver are included on the table in unique ways to symbolize the desire for prosperity in the coming year. Gold and silver coins (and even gold jewelry) are often tucked into plates of flour. Stalks of wheat, green beans, and cups of oil are all appropriate table decorations in some families.

This celebration is meant to bring families and communities together once again at the end of Passover to make merry by eating sweet delicacies, singing, playing music, dancing, and donning beautiful, traditional garb that is sometimes passed from generation to generation. Shalom Sesame has a lovely segment detailing the celebration of a Moroccan Israeli family.

The Jewish community of Morocco was settled there from very ancient times and therefore, endured the same high points and catastrophes that were suffered by every Jewish community over the centuries. Their fates were controlled by many different conquerors over the millennia, some more welcoming, and others, imposing harsh laws and penalties. At present, because of the modern hostilities between Arab and Jewish populations, a population of Jews that, at one time, numbered in the hundreds of thousands is currently estimated to be less than 2,500. Like many of our Jewish traditions, however, the good news is that by emigrating all over the world, the Moroccan community has shared this beautiful celebration with the rest of us.

MOFLETA (Special Stacked Pancakes with Honey for Mimouna)

(makes 18 crepes)

• 3-3/4 cups unbleached AP flour
• 1 tsp. regular yeast
• 1/2 Tbsp. sugar
• 1/4 tsp. salt
• 1-1/2 cups warm water
• 1/2 cup avocado or almond oil
• butter for serving
• honey for serving

1. Combine yeast, sugar, flour and salt in a mixing bowl fitted with dough hook. On lowest speed, add enough water gradually until a very soft, but not sticky, dough forms.

2. Beat for 10 to 15 minutes at medium speed until dough leaves the sides of the bowl and forms a mass around the beater.

3. Cover and let stand for 30 minutes at room temperature.

4. Put the vegetable oil into a shallow wide tray.

5. Turn dough out onto a well floured surface. Knead lightly to form an elongated cylindrical shape.

6. Cut into three equal portions. Cut each portion into six equal pieces.

7. Form each piece using well-floured hands into a ball by folding edges under and pinching bottom edges together.

8. As each ball is formed, lay it gently into the oil in the tray.

9. When all 18 have been formed, drizzle tops with some of the oil from the tray with your fingers to coat.

10. Trace bottom of your 10 to 12 inch cast iron frying pan onto 2 sheets of baking parchment paper. Cut out circles. Also cut a large enough rectangle of parchment to completely cover the circles.

11. Heat frying pan over medium heat.

12. Use oil from tray to oil your hands and then use them to oil both sides of the three pieces of parchment.

13. Place a ball of dough in the center of a round parchment, and cover with the rectangle.

14. Use the heel of your hand to press dough evenly out to the edge of the circle.

15. Peel rectangle off and place crepe, parchment side up onto the frying pan. It should sizzle when it touches the pan.

16. Cook for about 30 seconds, remove parchment circle, and flip over.

17. Quickly prepare another crepe and place on top of the first. Peel off the parchment and flip the entire stack over. (The two parchment circles can be reused throughout the process.)

18. Continue preparing and stacking crepes in the pan (removing parchment before flipping) until you have nine.

19. Serve immediately while still warm spread with butter and a drizzle of honey. Fold into triangles and eat with your hands.

20. Repeat process with the remaining nine balls of dough.

VIENNESE APPLE-NUT STRUDEL

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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Viennese Apple-Nut Strudel; thereby demonstrating that they know how to:

1. Peel and core apples.
2. Use a food processor to chop apples and nuts to the proper consistency.
3. Measure and combine ingredients.
4. Grate lemon peel.
5. Melt butter.
6. Work with very thin of phyllo.
7. Brush the phyllo carefully with butter and sprinkle with crumbs.
8. Brush the phyllo carefully with thinned apricot preserves.
9. Roll the strudels carefully with a clean dish towel.
10. Score the strudels carefully and bake until golden brown.

B. The students will demonstrate their knowledge of how this recipe fits into the history and traditions of the Jewish community of Austria by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. This recipe can be completed in class, although the baking time may extend beyond class time, so if the students cannot return to class later, it may be necessary to prepare them ahead for tasting.

2. Phyllo is notoriously delicate and sometimes sticks to itself if it has not been properly stored. To save time, it might be a good idea to have an additional package ready if some sheets are destroyed.

B. TECHNIQUES

1. To keep the phyllo from drying out and flaking (which can happen pretty quickly) it is advisable to keep the unused sheets covered at all times with a just barely damp clean dish towel.

2. The dish towel should be dampened with only a few sprinkles of water shaken from your hand. If it is too damp, the phyllo will stick to it and possibly disintegrate as you are trying to work with it.

3. Extra layers of phyllo can be added to smooth over a ragged appearance on top without any ill-effects. Brush with melted butter each time another layer is added.

III. FOOD FOR THOUGHT

A. What were some of the contributions of the vibrant, pre-WWII Austrian Jewish community to the world?

B. What historical event caused Theodore Herzl to write his pamphlet which inspired the Zionist Movement?

MATERIALS FOR VIENNESE APPLE-NUT STRUDEL

• 1 c. currants or raisins soaked in

• 6 T. apple juice

• 5 c. peeled, cored, and finely chopped apples

• 1 c. chopped pecans

• 1-1/4 t. ground cinnamon

• 1/2 c. granulated sugar

• 1/4 c. melted butter or margarine (1/2 stick)

• 2 T. grated lemon rind

• 2/3 c. apricot jam or preserves

• 1 to 2- 1-1b. large, packages “strudel leaves” or sheets (also called filo or phyllo), unfolded

• melted unsalted butter or margarine

• 1 c. fine dry bread crumbs or cake crumbs

• non-stick cooking spray (optional)

• 2 sharp knives

• measuring cups

• measuring spoons
• large mixing spoons
• fine strainer

• food processor with steel knife

• microplane grater
• brushes for butter and apricot preserves

• silicone spatulas

• large mixing bowl

• small pot for melting butter

• paper towels

• baking trays

• dish cloths

• dishwashing liquid

• dish towels

• pot holders

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FOR THE STUDENTS

VIENNA, AUSTRIA

Vienna, the capital city of Austria, before WWII was one of the great intellectual capitals of the Jewish world; but, the effects of the Holocaust and the genocide that took place have reduced the Jewish presence and influence there to a mere shadow of its former glory. There were 178,000 Jews living in the city in 1934, out of a total population of well under two million. Today, all that is left are small communities in some of the main cities of Austria, with practically no Jewish presence in the smaller towns and villages. Deeply-rooted anti-semitism, sometimes in places that have no Jewish presence whatsoever, can make life there uncomfortable and occasionally can erupt into acts of terrorism. In August 1981, for example there was an Arab terrorist attack on the main synagogue in Vienna, and two people were murdered. At that time, Austrian Chancellor, Bruno Kreisky, who was of Jewish origin, had given outspoken support for Palestinian activists and subsequently, made remarks blaming the attack on Israel's refusal to yield to the demands of Palestinian Arabs.

In explaining the antisemitic climate change during the 21st century, the FGA (Forum Against Antisemitism) suggested three main developments which influenced the climate for the Austrian Jewish community: Firstly, since the beginning of public discussion during 2003 concerning restitution and restitution payments to the Jewish Faith Community as compensation for victims of war crimes, a growing extent of antisemitic attitudes towards Jewish citizens and Jewish institutions–in particular the Jewish Faith Community–has been felt. Secondly, the aggravated situation in the Middle East contributed to a negative attitude towards Jewish citizens. The FGA assumes that this is because many still do not make the distinction between the State of Israel and Jews, and hold their Jewish fellow citizens responsible for events in the Middle East. It should be mentioned that according to the annual survey conducted by the ADL [Anti-Defamation League] in 2007, “Attitudes Toward Jews and the Middle East in Six European Countries,” Austria was the one of the only two countries (together with Hungary) where more respondents cited anti-Jewish sentiment as opposed to anti-Israel feelings as the main cause of the violence directed against Jews in those countries. Thirdly, the FGA argued that a camouflaged, “coded” antisemitism evolved while the taboo against open antisemitism has weakened, but not disappeared. According to the FGA, this led to the growth of the social acceptance of right-wing extremism in Austria.

Significantly, Vienna was home to Theodore Herzl, whose pamphlet entitled “The Jewish State,” triggered the political Zionist movement in 1896.

VIENNESE APPLE-NUT STRUDEL*

Strudel is very traditional for Sukkot because of its lavish use of fruit and nuts. Also, it is “stuffed” like many other holiday foods. This quick version takes advantage of the packaged phyllo dough available refrigerated or frozen at many supermarkets, ethnic groceries, and gourmet stores. The ultra-thin sheets of dough are also often called, appropriately, “strudel leaves.”

• 1 c. currants or raisins soaked in
• 6 T. apple juice
• 5 c. peeled, cored, and finely chopped apples
• 1 c. chopped pecans
• 1-1/4 t. ground cinnamon
• 1/2 c. granulated sugar
• 1/4 c. melted butter or margarine (1/2 stick)
• 2 T. grated lemon rind
• 2/3 c. apricot jam or preserves
• 1-1b. large, packaged “strudel leaves” or sheets (also called filo or phyllo), unfolded
• melted unsalted butter or margarine
• 1 c. fine dry bread crumbs or cake crumbs
• non-stick cooking spray (optional)

1. Peel, core, and chop apples finely in food processor.
2. Grate lemon rind on small grater.
3. Melt the butter or margarine in a small saucepan.
4. Stir together in a large bowl, the apples, nuts, cinnamon, sugar, melted butter or margarine, and lemon rind.
5. Drain the currants or raisins, reserving 4 t. of the soaking liquid
6. Add the raisins to the apple mixture.
7. In the same small saucepan in which the butter was melted, heat the apricot jam with the reserved soaking liquid from the raisins until warmed and thinned.
8. Lay 1 strudel sheet on a slightly damp, but not wet, dish towel, and brush it very lightly with melted butter.
9. Evenly sprinkle the sheet with 1 T. of the crumbs.
10. Top with another buttered sheet and sprinkle with more crumbs.
11. Repeat the layering procedure with 4 more sheets.
12. Put an unbuttered sheet on top. Brush its entire surface with half the thinned apricot jam. Then sprinkle with more crumbs.
13. Compactly place half the apple mixture on the top sheet, keeping it in a narrow strip parallel to one longer side and 4 inches in from that edge. Leave a 1-inch margin on each of the shorter sides.
14. Fold over the 4-inch edge; then fold in the sides. Continue rolling up, jelly roll fashion, using the towel as an aid, if necessary.
15. Place the strudel, seam side down, in a non-stick spray-coated shallow baking pan.
16. If the top has become ragged, place another sheet of phyllo on top tucking the ends gently underneath the roll with a thin silicone spatula.  
17. Brush the entire outer surface of the strudel with melted butter.
18. Repeat from Step 8 with remaining ingredients.
19. Score each top diagonally, through a few leaves only, into about 12 even pieces.
20. Bake the strudels in a preheated 350° F. oven for about 45 minutes, or until strudel surfaces are lightly browned and crisp.
21. Cut through the scored marks to divide the strudel into serving pieces.
22. Makes 2 large strudels; about 24 servings. 

* Recipe courtesy of Gloria Kaufer Greene, The Jewish Holiday Cookbook: An International Collection of Recipes and Customs (Published in the United States by Times Books, a division of Random House, Inc., New York, and simultaneously in Canada by Random House of Canada Limited, Toronto, 1985), pp. 132-133.

KEFTES DE PESCADO (Salmon Croquettes in Tomato Puree)

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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Keftes de Pescado; thereby demonstrating that they know how to:

1. Open a can.
2. Use a food processor.
3. Measure and combine ingredients.
4. Heat oil to the proper temperature.
5. Form the mixture into the proper shapes.
6. Carefully lower the patties into the hot oil.
7. Flip the patties carefully to the other side.
8. Drain the oil from each patty and remove the patties from the hot oil onto paper towels.

B. The students will demonstrate their knowledge of how these recipes fit into the celebrations of Pesach and Rosh Hashanah in other Jewish traditions by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. This recipe can be completed, start to finish in class.

2. This recipe was used to prepare meals for the Cook-for-a-Friend program at the Newman Center in Philadelphia, a center which provides services for the Jewish Aged. A large mixture was prepared a few hours ahead of class, and the class just scooped, formed, fried, and readied the trays. The Newman Center provided foil divided trays and everything else necessary to package the meals. We added side dishes of red beans and rice and french-cut string beans. Our contact at the Center was Goldie Rojer ז׳׳ל a wonderful lady who was an untiring advocate for the aged. 

B. TECHNIQUES

1. It is very important to let the mixture rest for a few minutes before forming the patties. A few hours is preferable if it is possible.

2. It is also very important to have a responsible person monitoring the hot oil continuously to make sure that it does not overheat or splash and cause fire or injury. The edge of the patty should touch the oil before the student lets it drop. 

3. A spatula that allows the oil to drain through and away from the patties makes them less greasy.

III. FOOD FOR THOUGHT

A. In this country, the students may find this recipe familiar as it may be known here as salmon croquettes. What are some of the similarities and differences between our varying Jewish cultures?

B. This recipe uses matzoh meal as the binder which makes the recipe suitable for Passover meals. At other times, bread crumbs are used as both a binder and to provide a crunchy coating. How have recipes been adapted and modified to suit our dietary laws?

MATERIALS FOR KEFTES DE PESCADO

• 1 15-1/2 oz. can salmon, including liquid

• 2 large eggs

• 1 small-to-medium-sized onion

• 3 T. finely chopped fresh parsley leaves

• 1 T. finely chopped fresh dill

• 2 T. lemon juice

• 2/3 c. matzoh meal

• salt and pepper to taste

• vegetable oil for frying

• 1 8-oz. can tomato puree

• 2 sharp knives

• large frying pan

• measuring cups

• measuring spoons

• food processor with steel knife

• silicone spatulas

• paper towels

• baking trays

• dish cloths

• dishwashing liquid

• dish towels

• pot holders

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FOR THE STUDENTS:

KEFTES

    Keftes, or croquettes as we know them in English, are found in many varieties in the traditional Sephardic cuisine. A principal ingredient of fish, or leek, or lamb, or spinach, etc. is bound together with raw egg and matzoh meal or mashed potatoes and seasoned. The consistency becomes such that the mixture can be molded with the hands into patties, balls, or rounded conical shapes. The patty can then either be dipped in matzoh meal, matzoh cake meal, or flour, and egg, or can be fried without any coating. The egg coating is traditional for many types of keftes and is delicious, but it can be omitted, particularly when there is a concern about the number of eggs one is consuming because of cholesterol problems.

    Keftes de carne y legumbres (meat and vegetable croquettes) are served in the Jewish community on the Isle of Rhodes during Pesach on a bed of sodra (matzoh farfel). Keftes de prasa (leek croquettes) are also known in Turkey as prasafuchies and are a traditional part of the Rosh Hashanah meal. South African Jews make similar croquettes called frikkadels, which are seasoned with ginger and nutmeg rather than parsley and lemon.
    In the recipe below for keftes de pescado (fish croquettes), the bones and skin of the canned salmon should not be removed because they cannot be distinguished in the cooked croquettes, and the bones are an excellent source of dietary calcium. For convenience, the croquettes can be fried ahead of time and reheated in the sauce just before serving.

KEFTES DE PESCADO (Salmon Croquettes in Tomato Puree)

(Makes 9 to 10 2-1/2-inch-diameter croquettes)

Ingredients:

• 1 15-1/2 oz. can salmon, including liquid
• 2 large eggs
• 1 small-to-medium-sized onion
• 3 T. finely chopped fresh parsley leaves
• 1 T. finely chopped fresh dill
• 2 T. lemon juice
• 2/3 c. matzoh meal
• salt and pepper to taste
• vegetable oil for frying
• 1 8-oz. can tomato puree

Directions:

1. Put the salmon and its liquid into a medium-sized bowl and mash well with a fork or potato masher.

2. Put onion, and a few sprigs of parsley and dill into bowl of food processor and chop very fine with steel knife.

3. Add eggs, onion, parsley, dill, and lemon juice to the salmon.

4. Stir in matzoh meal and season with salt and pepper.

5. Let the mixture rest about 5 minutes so that the matzoh meal can absorb some of the liquid.

6. Meanwhile, in a large skillet, over medium-high heat, begin heating oil that is 1/8 to 1/4-inch deep to 375 degrees on a deep fat thermometer. Watch the temperature very carefully as the oil should not exceed this temperature before the croquettes are added. Oil that is overheated is very dangerous!

7. For uniform-size patties, scoop out mixture with an ice-cream scoop and form into patties with your hands.

8. Lower carefully into hot oil and fry until well browned, turning once to brown both sides.

9. Remove from oil and drain on paper towels. (At this point, the croquettes can be frozen on trays for future rewarming in the oven in a small amount of tomato puree.)

10. Serve warm in a small pool of warmed tomato puree.

FOULARES (For Purim) (Turkish Hard-Cooked Eggs Wrapped with Cheese Pastry)

 

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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Foulares; thereby demonstrating that they know how to:

1. Grate cheese using the food processor.
2. Measure and combine ingredients.
3. Roll out dough with a rolling pin on a lightly floured surface.
4. Cut dough into the proper shapes.
5. Transfer dough to a baking sheet.
6. Attach hard-boiled eggs with strips of dough.

B. The students will demonstrate their knowledge of Purim by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. To save time, unshelled hard-boiled eggs should be prepared and cooled to room temperature or refrigerated until class time.

2. The rest of the recipe can be prepared during class time.

B. TECHNIQUES

1. To prepare the hard-boiled eggs, cover the eggs in a pot with tepid water. Cook, uncovered, and bring to a hard boil on medium to high heat. As soon as the water reaches a boil, turn off heat and cover with a lid. Let sit on the burner for 15 minutes, drain off hot water, and immediately run cold water over the eggs.

2. I find it helpful to roll out the dough on a large, lightly-floured, non-stick silicone mat (silpat) to ease removal of the cut shapes to a baking pan. Likewise, lining the baking pan with a silpat or parchment paper eases the removal of the baked foulares.

3. We like to eat ours with Russian dressing or chipotle mayonnaise on the side.

III. FOOD FOR THOUGHT

A. As most Jewish families in the United States are of Ashkenazic background, this particular recipe may be seen by the students as very strange as we have nothing that resembles it here.

B. It may be interesting to point out the differences between the familiar foods we Ashkenazim associate with Purim, such as hamantashen, and stuffed or filled foods, such as kreplach, and the traditions that have developed depending on ingredients available in other parts of the world. 

MATERIALS FOR FOULARES

• 2 dozen small (also sometimes known as pullet) eggs
• 1/4 lb. sharp or extra-sharp cheddar cheese
• 1 cup vegetable oil
• 6 c. flour
• salt
• pepper grinder
• optional (sauces, sides, or dips to accompany the crackers)
• foot templates or foot-shaped cookie cutters

• mixer with dough hook attachment
• large mixing bowl
• 2 sharp knives
• measuring cups
• measuring spoons
• food processor with grating disk attachment
• wooden spoons
• silpats or parchment paper
• rolling pins
• baking sheets
• scissors
• paper towels
• dish cloths
• dishwashing liquid
• dish towels
• pot holders

FOR THE STUDENTS:

The below description and recipe is excerpted from Sephardic Holiday Cooking by Gilda Angel:

    Turkish and Greek Sephardic  Jews make these foot-shaped pastries only once a year—just before Purim. The exact shape varies from community to community. In one typical version depicting Haman in jail, the villainous Haman is represented by an unshelled hard-cooked egg. Strips of pastry surrounding the eggs are meant to symbolize prison bars. Another interpretation of this foot-shaped pastry is that the secured egg represents Haman's ankle.

    Traditionally, these unusual pastries are eaten on the Sabbath just before Purim, Shabbat Zakhor. In the Torah reading for that day, the treachery of Amalek is recalled. Jewish tradition has it that Haman descended from the evil Amalekites.

    In my husband's family, lunch after morning services on Shabbat Zakhor invariably includes foulares. Accompanied by salads and coffee, or milk for the children, foulares are considered a special treat. They are also used for mishloah manot, the sending of gifts, on Purim, since the two different blessings made on Purim can be recited before eating them (mezonot for the pastry and shehakol for the egg).

Foulares (for Purim) (Turkish Hard-Cooked Eggs Wrapped with Cheese Pastry)

(Makes approximately 16 pastries and additional crackers.)

• 1 cup vegetable oil
• 2/3 cup water
• 1 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 4-1/2 cup all-purpose flour, preferably unbleached
• 1-1/4 cup grated sharp cheddar cheese (about 1/4 lb.)
• 16 hard-cooked small eggs (leave shells on)

1. Grate cheddar cheese using grating disk of food processor and measure out the correct amount.

2. Preheat the oven to 400-degrees.

3. In large bowl, combine oil, water, salt, pepper, flour and cheese. (This can be done in electric mixer bowl with dough hook attachment.)

4. Divide dough in half.

5. On lightly floured surface, roll dough to a thickness of 1/4-inch. 

6. Cut foot-shaped pieces of dough measuring approximately 5-1/2 by 2-1/2-inches. Design your own pattern, or make one using the drawing below.

7. Transfer to ungreased baking sheet.

8. Press an unpeeled egg into heel end of foot and secure with strips of dough.

9. Repeat with remaining dough and eggs.

10. Shape leftover dough into small crackers and put on separate baking sheet.

11. Bake feet in preheated 400-degree oven 20 minutes, or until dough is golden brown. Crackers will probably take less time depending on their size.

12. Serve hot, warm, or at room temperature.