My mother’s recipe, courtesy of my cousin.
- 4–3/4 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup shortening (margarine or Crisco)
- 4 eggs
- 1 cup honey
Mix dry ingredients. Add shortening, eggs and honey. Beat, or mix by hand if your beater’s not heavy enough to handle this dough. For fluden, grease 13×9 pan. Roll out thin sheets of dough to fit pan and just keep building layers of dough and any filling your little heart desires – jam, raisins & nuts, cinnamon sugar, canned pie filling, ground dates, oranges & apples, chocolate chips, coconut or chili peppers if you prefer! Bake at 350 about 1 hr. or until nice and brown. Have fun! You can spread a little beaten egg, or melted jam over the top to make it shiny. Sprinkle with cinnamon sugar too if you like – it’s very creative—you can do almost anything you please with it and it’s always a little different.
My note: I believe she used this same dough to make Hamentaschen. My mom baked at a high altitude (about 4,700 feet above sea level), and I haven’t tried this recipe yet. You might need to increase the leavening by a very modest amount, but I doubt it. I do suspect that’s why the flour is not a full 5 cups, too.