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Blintz Souffle


      1 teaspoon Yeast
      1 tablespoon Sugar
      1 cup warm Water
      2 Eggs
      1 1/2 cups Flour
      Oil (for deep frying)


    Dissolve yeast and sugar in warm water. Beat eggs. Add flour and eggs alternately into  yeast mixture. Beat well, cover and let rise in warm place for 2 hours.

    Drop batter, a teaspoonful at a time, in hot oil, turning until brown on all sides. Remove  from oil with slotted spoon and place on paper towels to drain. Dip Loukoumathes in honey  and sprinkle with cinnamon and ground walnuts. Yield: 4 dozen.

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