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Chocolate Timbales
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Blintz Souffle


      1 cup Water
      1/2 cup Honey
      1/4 cup Sugar
      3 tablespoons Lemon Juice
      6 Matzos
      4 Eggs -- lightly beaten with
      1 pinch Salt
      Vegetable Oil -- for frying
      1 cup toasted ground Almonds
      1/2 teaspoon Cinnamon
      1 teaspoon Sugar


    Make the syrup first as it must chill before you can use it:
    Combine water, honey, sugar in a large saucepan and bring to a boil.
    Simmer for about 20 minutes.
    Add the lemon juice, remove from heat, let cool and chill.
    Break the matzos into 6ths or 8ths and cover with water. Let stand for about 1  hour. Squeeze out the liquid and mash with a wooden spoon until smooth. Add the eggs and  salt.
    Heat about 1" of oil in a heavy skillet.
    Add the dough to the oil in batches (about 1/2 tablespoonfuls). You can leave them lumpy.
    Turn in the oil until they are brown all over. Remove with a slotted spoon to drain on  paper towels.
    Repeat until all the dough mixture is finished.
    Combine the nuts, cinnamon and sugar in a small bowl and spread on a plate.
    Dip the warm doughnuts into the syrup and then roll them in the coating.
    Serve immediately.

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