Mandel Bread

Combine and set aside:
2 1/2 C. cake meal
2 C. potato starch
1 t. salt

In a large bowl mix very well:
6 eggs
2 C. sugar
2 C. vegetable or canola oil

Stir dry ingredients into wet ingredients until mixed.  
1 C. mini chocolate chips and 
1 C. sliced (or slivered) almonds to mixture.
Refrigerate at least 2 hours.

Preheat oven to 350

Grease 2 baking sheets.  
Form dough into 4 equal loaves on pan. 
Flatten slightly.
Bake for 25 to 30 minutes or until slightly golden brown.
Remove loaves from oven, cut into 1 inch slices using a serrated knife.
Turn slices on their sides, sprinkle with cinnamon-sugar mixture, and return to oven for approximately 10 minutes.  
Remove loaves from oven again and turn slices on opposite side.
Sprinkle with cinnamon-sugar and return to oven for approximately 10 to 12 minutes or until desired firmness is achieved.
Coconut Macaroons

Preheat oven to 350

1 (14 oz) bag coconut
1 (14 oz) can sweetened condensed milk
1 t. vanilla
1 C. mini chocolate chips
***melting chocolate

Mix all above ingredients together (except melting chocolate).
Scoop 1 T. mixture into your hands and roll tightly.
Place on well-greased cookie sheet.  
Bake for 15-20  minutes.
Melt chocolate in the top of a double-boiler.  
When macaroons are cool, dip bottom of macaroons in chocolate.
Let cool on parchment paper.
Matzo Meal Pancakes (so light and fluffy!)

4 eggs, separated
1 C. water
1 C. matzo meal
sugar and salt (to taste)

Mix yolks, water, matzo meal, salt and sugar together.
Let stand 1 minute.  
Beat egg whites until stiff.
Fold beaten egg whites into matzo meal mixture.  
Fry in buttered pan as you would pancakes.
Top with syrup, jam or sugar.

This was always my favorite Passover breakfast as a kid (and still is!)
Chocolate Cream Torte

Preheat oven to 350

Ingredients for cake:
1/3 C. cocoa powder
1/4 C. boiling water
2 T. butter, softened
1 t. vanilla extract
6 eggs, separated
2/3 C. white sugar, divided
1/3 C. finely ground toasted almonds
1 T. cocoa powder

Ingredients for cocoa whipped cream:
1 1/2 C. heavy cream, chilled
1/3 C. white sugar
3 T. cocoa powder
3/4 t. vanilla extract

Directions for cake:
Line the bottom of 15-1/2 x 10-1/2 x 1 inch jelly-roll pan with parchment paper 
or line with foil (extending slightly over sides); grease foil.
Stir together 1/3 C. cocoa and water in small bowl until mixture is smooth.  
Stir in butter and vanilla.  Cool.
Combine egg yolks and 1/2 C. sugar in large bowl; beat on medium speed 
until light and fluffy, about 5 minutes.  
Add chocolate mixture and almonds, beating until well blended.
Beat egg whites in another bowl until foamy.  
Gradually add remaining sugar, beating until stiff peaks form. 
Fold 1/4 of egg white mixture into chocolate mixture.  
Add remaining whites, folding well.  
Pour batter into prepared pan.
Bake 18 minutes or until cake springs back when touched lightly in center.  
Dust cake with 1 T. cocoa; cover with clean, dry towel.  
Cool completely in pan on wire rack.
Cut cake into 4 equal pieces.  
Remove paper or foil before placing on serving plate.  

Directions for cocoa whipped cream:
Combine heavy cream (or whipping cream) , sugar, cocoa and vanilla in large cold bowl; beat with cold beaters until stiff.  
Reserve 1-1/4 to 1-1/2 C. to frost sides and ends of cake.  
Place one cake layer on plate, spread with cocoa whipped cream.  
Repeat layering, ending with whipped cream.  
Spread reserved whipped cream on all sides of assembled cake.  
Garnish as desired. 
Refrigerate until serving time.  
Cover and refrigerate leftover dessert.
Banana Pancakes

3 large eggs
1/3 C. matzo meal
2 T. matzo cake meal
1/4 C. sour cream
1/4 C. cottage cheese
dash salt
1 very ripe banana, chopped
1 to 2 t. canola oil
butter,syrup or jam

In a medium bowl, whisk eggs.  
Whisk in matzo meal, cake meal, sour cream, cottage cheese and salt.  
Stir in banana.  Batter will be very thick.
Heat oil in pan on moderate heat until hot.
Pour spoonfuls of batter into pan.
Cook until a few bubbles appear on top and underside is golden,
about 3 minutes.  
Turn and brown on other side, about 2 minutes.  
Serve with butter and/or syrup or jam.

Makes 6 pancakes.
Coconut & Chocolate Chip Meringue Cookies

Preheat oven to 225

6 eggs whites
1/2 t. salt
2 C. sugar
8 ounces coconut
8 ounces mini chocolate chips

Line 2 large baking sheets with parchment paper.
Spray parchment with non-stick spray.
Place egg whites and salt in a completely clean bowl.
Beat egg whites and salt until foamy.
Add sugar gradually, beating on high until sugar is dissolved.
Rub a small amount of egg white mixture between your fingers.
If it feels grainy, beat again until sugar is dissolved.
Add coconut and chocolate chips and fold in with a spatula.
Drop tablespoon-size onto parchment.
Macaroons can be placed very close together as they do not spread.
Bake for 1 hour.
Turn oven off and leave cookies in oven for another hour.
Let cool on pan.

Preheat oven to 350

2 C. matzo farfel
1/2 C. nuts
1/2 C. coconut
1 t. cinnamon
1 t. vanilla extract
1/4 C. honey
1/4 C. oil
1/2 C. raisins (add after baking or they will be too hard)

Mix the farfel, nuts, coconut and cinnamon together.
In a separate bowl, mix honey and oil.
Pour honey mixture over farfel mixture and mix well.
Spread evenly on a large, greased sheet pan.  
Bake for 20 minutes. 
Stir and continue baking depending on how crunchy you like your granola.
Add raisins and mix.
Crunchy Pecan Cookies

Preheat oven to 375

1 1/2 C. pecans 
1 C. sugar
1/4 C. potato starch
1/4 t. salt
1/4 t. cinnamon
3 large egg whites, lightly beaten

Put oven rack in middle position.  
Line baking sheets with parchment paper.
Coarsely chop 1 cup pecans and set aside.  
Pulse remaining 1/2 C. pecans in a food processor with sugar, potato starch, 
salt and cinnamon until finely ground (be careful not to pulse to paste).
Stir in egg whites. 
Stir in remaining cup chopped pecans.
Drop teaspoons of batter 2 inches apart on baking sheet.
Bake until cookies are lightly browned and slightly puffed, 13 to 15 minutes.  
Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool).
Bake and cool 2 more parchment-lined sheets of cookies in same manner.
Chocolate Marshmallow Surprise

1/4 C. butter
3 1/2 cups Passover marshmallows
1 C. chopped nuts
5 C. matzo farfel
1 C. raisins
1/2 t. cinnamon
6 oz. semi-sweet chocolate, melted

Grease a 9 x 13-inch pan and set aside. 
In a saucepan, melt the butter over low heat.  
Stir in the marshmallows until just melted.  
Remove from heat.
Add half the chopped nuts to the melted marshmallows.  Stir.  
Add the farfel, raisins and cinnamon to the marshmallow-nut mixture.  
When everything is combined, spread the mixture evenly into the pan.  
Wet your hands to pat it down to help spread it evenly.  
Top with the melted chocolate.  
Sprinkle the remaining nuts on top.  
Press them into the mixture to set them. 
Refrigerate for 15 minutes until the chocolate has set.  
Cut into squares.
Chocolate Toffee Matzo 

Preheat oven to 450

Enough matzo to line your sheet pan
1 C. (2 sticks) butter
1 C. packed brown sugar
2 C. chocolate chips
1 C. chopped pecans, crumbled toffee, pistachios, cranberries, etc.

Line a 12 x 17-inch jelly roll pan with aluminum foil.
Spray foil with non-stick spray.
Place matzo sheets on pan in a single layer, completely covering pan.
In a medium pot, melt butter and brown sugar.  
Bring to a slow boil and cook for 3 to 5 minutes until thickened.
Pour mixture over matzo.
Spread quickly to cover all matzo.
Bake for 4 minutes.
Remove from oven.
Sprinkle chocolate chips on top.
Return to oven for 1 minute.  
Remove from oven and  gently spread melted chocolate over matzo.
Sprinkle with your choice of toppings.
Let cool completely in refrigerator.  
Break into pieces.

Creamy Matzo-Apple Kugel

Preheat oven to 350

2 T. plus 2 t. unsalted butter
4 McIntosh apples, peeled, cored and sliced
1/2 C. raisins
1/2 C. sliced blanched almonds
10 squares plain unsalted matzo
4 eggs, beaten
2 C. sour cream
1/2 C. whipped cream cheese
3/4 C. sugar
1 t. cinnamon
1/2 t. salt
softened butter for greasing pan
confectioners' sugar

Melt 2 T. of the butter in a large skillet and saute  apple slices on medium heat, stirring occasionally, until soft and lightly browned.  
Remove to a large bowl with a slotted spoon.
Add 2 t. butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly.  Be careful not to burn them.
Add to bowl with apples and set aside.
Place matzo squares in another bowl and run cool water over them to soften.  
Crumble the matzo and drain in a colander.  Return drained matzo to bowl.
Combine eggs with matzo and stir well.  In another bowl, mix sour cream and cream cheese thoroughly.  
Then add it to the matzo mixture, along with sugar, cinnamon, salt and fruit-nut mixture.  
Mix all ingredients together.

Grease a 10-inch square baking pan (or similar) with butter. Pour mixture into pan and bake for 50 minutes or until top is a light golden brown. Let cool.
Loosen sides with a knife, place a large platter over the baking pan and carefully turn the kugel out onto the platter.  
You can serve this kugel warm (not hot) or at room temperature, but it is also wonderful chilled with the sugar added just prior to serving.
Peanut Butter Cookies (so easy!)

Preheat oven to 350

1 C. peanut butter
1 C. sugar
1 egg

Mix together and drop by teaspoonful on baking sheet. 
Flatten slightly into a criss-cross pattern.
Bake for 12 minutes.
Dip in chocolate and sprinkle with sea salt if desired.

Preheat oven to 350

6 eggs
1 C. vegetable or canola oil
2 1/2 C. sugar
1 t. vanilla
1 1/2 C. cake meal
3/4 C. cocoa
1 t. salt
6 T. liquid coffee
1 1/2 C. chocolate chips

Beat eggs.  
Add oil, sugar and vanilla and beat well. 
Sift cake meal, cocoa and salt. 
Add to oil, sugar and vanilla mixture.  
Mix until blended.  
Add coffee and chocolate chips.
Pour into a greased 9 x 13-inch baking pan.  
Bake for 25 minutes.
Brownies with Raisins and Chocolate Chips 
(my favorite!)

Preheat oven to 350

1 C. shortening
2 C. sugar
4 eggs
2/3 C. cocoa
1 C. cake meal
2 C. total:  nuts, raisins, chocolate chips

Cream shortening and sugar.  
Add eggs, one at a time, mixing well after each addition.  
Add cocoa, cake meal and nuts, raisins and chocolate chip mixture. 
Pour into a greased 7 x 11-inch baking pan.  
Bake for 22 minutes (or longer depending on how you like them).
***Do not overbake. 
Pecan Bars

Preheat oven to 350

Ingredients for crust:
1 C. matzo cake meal
1/2 C. matzo meal
1 C. packed brown sugar
1/4 C. ground toasted pecans
1/2 t. ground cinnamon
1/4 t. salt
6 T. unsalted butter
1 large egg white
cooking spray

Ingredients for filling:
1 1/3 C. packed brown sugar
1/2 C. maple syrup
2 T. unsalted butter, melted
1 T. vanilla extract
1 t. fresh lemon juice
1/8 t. salt
5 large egg whites
1 large egg
1/3 C. flaked sweetened coconut
2 T. finely chopped pecans

Directions for crust:
Lightly spoon matzo cake meal and matzo meal into measuring cups and level with a knife.  
Combine matzo cake meal, matzo meal and next 4 ingredients (matzo cake meal through 1/4 t. salt), stirring with a whisk. 
Cut in 6 T. butter with a pastry blender or 2 knives until the mixture resembles coarse meal. 
Add 1 egg white, stirring just until moist; press into bottom of a 9 x 13-inch baking pan coated with cooking spray.  
Bake for 20 minutes or until edges begin to brown, cool 15 minutes.

Directions for filling:
Combine 1 1/3 C. brown sugar and the next 7 ingredients (brown sugar through 1 large egg) in medium bowl, stirring well with a whisk.  Stir in coconut and pecans.  
Pour over the prepared crust.  
Bake for 30 minutes or until set.  
Cool to room temperature.   
Cover and chill at least 1 hour.  
Cut into bars.
Baklava Cake

Preheat oven to 350

Ingredients for cake:
3/4 C. sugar
1/4 C. packed brown sugar
2 T. canola oil
3 large egg whites
2 large eggs
1/2 C. cake meal
3/4 C. finely chopped pecans (or walnuts)
3 T. fresh apple (or orange) juice
1/4 t. salt
1/2 t. ground cinnamon

Ingredients for syrup:
2/3 C. sugar
1/4 C. honey
1/3 C. fresh apple (or orange) juice
3 T. water
1 T. fresh lemon juice
1/4 t. ground cinnamon

Directions for cake:
Spray a 9-inch round cake pan with non-stick spray.  
Cut parchment round to fit pan and place in pan.
Spray parchment with non-stick spray.
Put sugar, brown sugar, canola oil, egg whites and eggs in a large bowl.  
Beat at medium speed for 2 minutes.
Stir in cake meal and remaining ingredients and beat until well blended.
Pour into prepared pan.
Bake for 30 minutes or until cake springs back when lightly touched.  
Cool completely.
Gently run a plastic knife around edges to loosen cake.
Remove cake from pan and place on your serving plate (cake will be too sticky to remove once the syrup is poured over the cake).

Directions for syrup:
Place all syrup ingredients in a heavy saucepan and bring to a boil.
Reduce heat and simmer 25 minutes or until slightly thick, stirring occasionally.  
Pierce top of cake several times with a fork.
Pour syrup over cake.  
Put cake in container and cover with lid.
Refrigerate or freeze until ready to serve.
Spicy Meringues

Preheat oven to 250

2 egg whites, at room temperature
1 1/4 t. ground cinnamon
1/8 t. ground allspice
1/2 C. superfine sugar
1 1/2 C. finely chopped toasted walnuts or chopped fresh dates

Beat egg whites until soft peaks form.  
Mix cinnamon, allspice and sugar.
Add by tablespoons to the egg whites while beating.  
Beat until stiff but still shiny.
Fold in walnuts. Drop by measuring teaspoonfuls onto a nonstick baking sheet or one that has been lined with parchment paper. 
Bake 1 1/4 hours; turn oven off and open door slightly (secure with a wooden spoon) and allow the cookies to cool in the oven overnight. 
Store in a tightly covered container.
Apricot Bars

Preheat oven to 325

Ingredients for pastry:
non-stick vegetable cooking spray
1 C. canola oil
1 egg
pinch salt
1 C. sugar
2 C. matzo cake meal
2 T. grated lemon rind
1 t. vanilla

Ingredients for filling:
1 (10 oz) jar apricot jam
1/4 C. lemon juice
1/2 C. chopped walnuts or pecans

Spray a 9 x 13-inch glass baking dish with non-stick cooking spray.  
Combine oil, egg, salt, sugar, cake meal, lemon rind and vanilla in a large bowl and mix until dough is the texture of moist, coarse meal.  
Spread three quarters of the dough on the bottom of pan and up sides to 1-inch.  
Set remaining dough aside. Bake 20 minutes.
Meanwhile, in a small bowl, mix jam, lemon juice and nuts.  Set aside.
Remove crust from oven.  
While still hot, spread filling over crust.  
Crumble the remaining dough over the top.  
Bake for another 30 to 35 minutes.  
Cut when cool.
"Oatmeal" Raisin Cookies

Preheat oven to 350

1 C. raisins
1 C. water
2 eggs
1/3 C. oil
1 C. matzo meal
3/4 C. sugar
1/2 t. cinnamon
1 C. matzo farfel

Spray a large cookie sheet with non-stick cooking spray.  
Place raisins and water in a bowl. 
Let sit until soft.
Drain thoroughly.  
Set aside until needed.
In a large bowl, beat eggs with oil.  
In a medium bowl, combine matzo meal, sugar and cinnamon.  
Blend well.  
Combine with the beaten egg mixture.  
Add farfel and raisins and combine.  
Place rounded teaspoons of dough on cookie sheet.  
No need to space them far apart as they do not spread.
Bake 16 minutes. 

2 C. matzo meal
1 T. sugar
1 t. salt
1 C. water
1/2 C. canola oil
8 eggs

Mix matzo meal, sugar and salt together 
in a medium-sized metal or glass bowl.
Set aside.
Whisk water and oil together in a medium pot.
Bring to a boil.
Remove from heat.
Pour over dry ingredients and mix together.
Add eggs, one at a time and mix well.
Let stand 15 minutes until hardened 
(or refrigerate until ready to bake).

Preheat oven to 400

Place parchment paper on 2 baking sheets.
Divide dough into 12 rolls.
Place on baking sheets.
Bake for 10 minutes.
Reduce oven temperature to 325.
Continue baking rolls for 35 minutes.
Chocolate Mousse Cake

Preheat oven to 325

7 oz semisweet chocolate
1/2 C. butter
7 eggs (room temperature), separated
1 C. sugar
1 t. vanilla extract
1/8 t. fresh lemon juice

Melt chocolate and butter in double boiler over barely simmering water.  
Stir until smooth.  
Whisk yolks with 3/4 C. of the sugar until pale yellow and fluffy.  
Gradually stir in chocolate and vanilla.  
Beat whites with lemon juice until soft peaks form.  
Add remaining sugar 1 T. at a time, 
and continue beating until stiff but not dry.  
Gently fold whites into chocolate mixture.  
Pour 3/4 batter into 9-inch Springform pan.  
Bake 40 minutes.  
Cover and refrigerate remaining batter while cake bakes.  
Cool cake completely (it will fall as it cools).  
Run a plastic knife around the edges of cake to loosen from pan.
Remove Springform.  
Trim edges with a sharp knife.  
Spread remaining batter over the top of cake.  
Refrigerate at least 8 hours or overnight before serving.
Apple Cake

Preheat oven to 350

Ingredients for cake:
3 eggs
1/3 C. canola oil
1 C. granulated sugar
3/4  C. matzo cake meal
1 t. vanilla extract
1 1/2 t. cinnamon

3 C. apples, peeled and chopped (3-4 apples)

cinnamon-sugar mixture to sprinkle on top of cake.

Directions for cake:
Spray an 8-inch baking pan with non-stick spray.
Put all cake ingredients in a large mixing bowl.
Mix until combined.
Add apples and mix well.
Pour into prepared baking pan.
Sprinkle top with cinnamon-sugar.
Bake for 28 minutes.


Preheat oven to 350

Ingredients for crust:
1 1/2 C. ground nuts
3 T. butter, melted
2 T. sugar

Ingredients for filling:
11 oz cream cheese, softened
2 eggs
1/2 C. sugar
1/2 t. lemon juice

Mix ground nuts, melted butter and sugar in a bowl.  
Pat into a 9-inch pie plate.
Mix cream cheese, eggs, sugar and lemon juice
together and pour over crust.
Bake for 30 minutes.  
Chill until firm.
Blueberry Muffins

Preheat oven to 350

1 1/2 C. sugar
1/2 t. salt
1 C. cake meal
1 C. canola oil
1/2 C. potato starch
6 eggs

1 package frozen (or fresh) blueberries (thawed & very well-drained).

Mix all ingredients together (except blueberries). 
Gently fold in blueberries until combined.
Sprinkle tops with cinnamon/sugar if desired.
Bake for 20 minutes.
Almond Raspberry Thumbprint Cookies

Preheat oven to 350

1 C. almond flour
3 T. butter, at room temperature
3 T. confectioners' sugar
1/2 t. almond extract
1/8 t. salt

Place all ingredients in a small bowl.
Using a fork, blend well.
Roll dough into 12 balls.
Place on parchment-lined baking sheet.
Make an indent in each cookie.
Fill with raspberry jam (or your favorite).
Bake cookies for 10 minutes.
Remove from oven and cool.
Sprinkle tops with confectioners' sugar.

3-4 medium apples, peeled, cored and finely diced
1 1/2 C. walnuts, pulsed in food processor
2 t. cinnamon
1/2 C. Manischewitz sweet red or concord grape wine
1 T. brown sugar

Put apples,walnuts and cinnamon in a medium bowl.
In a small measuring cup, whisk wine and brown sugar together.
Pour wine over apple mixture and stir until completely blended.