Nanie’s Cinnamon/Pecan K’mish Brot
By Alyssa Appelman
KOC Assistant Editor
my maternal grandmother (also known as Lucille Krachmalnick), has been baking
for as long as I can remember. She modernized the recipe of her grandmother,
Bessie "Bobba" Bickoff, to bake with her own eight grandchildren.
K’mish brot is one of Nanie’s acclaimed recipes, prepared for holidays,
birthdays, and celebrations, and can also be made with chocolate chips (use 1
cup mini chips and ½ cup pecans).
- 1 cup sugar
- 3 eggs
- Ground cinnamon
- 2 tsp. vanilla
- 1 cup oil
- 3 ½ cups sifted all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 cup pecans (chopped or chips)
- Cinnamon/Sugar (You can purchase it in a shaker, or you can make your
own with ½ cup sugar and 1 tsp cinnamon)
- Preheat oven to 325° .
- Beat sugar and eggs until creamy. Add ground cinnamon according to
taste. Add vanilla and oil. Very gradually add dry ingredients. Add pecans.
- Divide dough into 4 loaves on greased cookie sheet. Sprinkle top with
- Bake ½ hour. Let cool for 5 minutes. Slice into ¼ inch pieces, cutting
diagonally. Sprinkle cinnamon/sugar on sides. Place on cookie sheets and
return to oven for 5-7 minutes.