APPETIZERSMandel 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 (at room temperature)
2 C. sugar
2 C. vegetable or canola oil
Directions:
Stir dry ingredients into wet ingredients until mixed.
Add in:
1 C. mini chocolate chips
1 C. sliced (or slivered) almonds
Mix well.
Spray baking sheet with non-stick spray.
On baking sheet, form dough into 2 or 3 even loaves.
Flatten loaves slightly.
Refrigerate at least 2 hours.
Preheat oven to 350
Bake loaves for 30 minutes.
Remove loaves from oven.
Cut loaves into 1-inch slices using a serrated knife.
Turn each slice so it's cut-side down on baking sheet.
Sprinkle slices with cinnamon-sugar.
Return to oven and bake for approximately 20-30 minutes.
Remove loaves from oven again and turn slices on opposite side.
Sprinkle with cinnamon-sugar.
Return to oven for approximately 10 to 30 minutes or until desired firmness is achieved.
Ovens vary greatly, so adjust your baking time accordingly.
Coconut Macaroons
Preheat oven to 350
Ingredients:
1 (14 ounce) bag coconut
1 (14 ounce) can sweetened condensed milk
1/2 t. almond extract
1 C. mini chocolate chips (optional)
For dipping or drizzling:
1/2 C. chocolate chips
1 t. oil
Directions:
Mix coconut, sweetened condensed milk, and almond extract together.
Make sure all the coconut looks moist.
If adding chocolate chips, mix in at this point.
Scoop 1 T. mixture into your hands and roll tightly.
Place on parchment-lined cookie sheet.
Bake for 15-20 minutes.
If dipping:
Melt chocolate over lowest heat 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!)
Ingredients:
4 eggs, separated
1 C. water
1 C. matzo meal
sugar (to taste)
Directions:
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 pancakes in buttered pan for a few minutes until bottoms turn golden-brown.
Flip and fry other side.
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 (at room temperature), 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 x 10- inch jelly-roll pan with parchment paper or foil
(extending slightly over sides).
Grease or spray foil.
Stir together 1/3 C. cocoa powder, 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 cake 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:
In a large, cold bowl, combine heavy cream, sugar, cocoa, and vanilla.
Beat 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.
Banana Pancakes
Ingredients:
3 large eggs (at room temperature)
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
butter for frying
To serve: butter, syrup, or jam
Directions:
In a medium bowl, whisk eggs.
Whisk in matzo meal, cake meal, sour cream, cottage cheese, and salt.
Stir in banana.
Heat butter 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 Egg-White Meringue Cookies
Preheat oven to 225
Ingredients:
6 eggs whites (at room temperature)
1/2 t. salt
2 C. sugar
8 ounces coconut
8 ounces mini chocolate chips
Directions:
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.
Granola (our Passover cereal)
Preheat oven to 350
Ingredients:
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)
Directions:
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.
Continue baking depending on how crunchy you like your granola.
Add raisins and mix.
Crunchy Pecan Cookies
Preheat oven to 375
Ingredients:
1 1/2 C. pecans
1 C. sugar
1/4 C. potato starch
1/4 t. kosher salt
1/4 t. cinnamon
3 large egg whites (at room temperature), lightly beaten
Directions:
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.
Marshmallow Treats
Ingredients:
1/4 C. butter
3 1/2 C. Passover marshmallows
1 C. chopped nuts
5 C. matzo farfel
1 C. raisins
1/2 t. cinnamon
6 ounces semi-sweet chocolate, melted
Directions:
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.
With damp hands, pat down to spread it evenly in the pan.
Pour on melted chocolate and spread evenly over treats.
Sprinkle the remaining nuts on top.
Gently press nuts into the chocolate to set them.
Refrigerate for 15 minutes until the chocolate has set.
Cut into squares.
Chocolate Toffee Matzo
Preheat oven to 450
Ingredients:
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.
Directions:
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
Ingredients:
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 (at room temperature). 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
Directions:
Melt 2 T. of the butter in a large skillet and sautee apple slices on medium heat.
Stir 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.
Quickly sautee 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.
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
Ingredients:
1 C. peanut butter
1 C. sugar
1 egg (at room temperature)
Directions:
Mix all ingredients together.
Drop by teaspoonful onto baking sheet.
Flatten slightly into criss-cross pattern using a fork.
Bake for 12 minutes.
When cool, dip cookies in chocolate and sprinkle with sea salt if desired.
Brownies
Preheat oven to 350
Ingredients:
6 eggs (at room temperature)
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
Directions:
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
Ingredients:
1 C. shortening
2 C. sugar
4 eggs (at room temperature)
2/3 C. cocoa
1 C. cake meal
2 C. total: nuts, raisins, chocolate chips
Directions:
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 Pie Bars
Preheat oven to 350
Ingredients for crust:
1 C. 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. kosher 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. kosher salt
5 large egg whites (at room temperature)
1 large egg (at room temperature)
1/3 C. flaked sweetened coconut
2 T. finely chopped pecans
Directions for crust:
Combine cake meal, matzo meal, brown sugar, pecans, cinnamon, and salt.
Whisk until blended.
Cut in 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:
In a medium bowl, whisk brown sugar, maple syrup, butter, vanilla, lemon juice, salt, egg whites, and egg.
Stir 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 (at room temperature)
2 large eggs (at room temperature)
1/2 C. cake meal
3/4 C. finely chopped pecans (or walnuts)
3 T. fresh apple (or orange) juice
1/4 t. kosher 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 saucepan and bring to a boil.
Reduce heat and simmer 25 minutes or until slightly thickened, stirring occasionally.
Cool.
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
Ingredients:
2 egg whites (at room temperature)
1 1/4 t. ground cinnamon
1/8 t. ground allspice
1/2 C. superfine sugar (regular sugar is fine also)
1 1/2 C. finely chopped toasted walnuts or chopped fresh dates
Directions:
Beat egg whites until soft peaks form.
Mix together cinnamon, allspice, and sugar.
Add by tablespoons to the egg whites while beating.
Beat until stiff but still shiny.
Fold in walnuts.
Drop by teaspoonfuls onto a nonstick baking sheet (or parchment-lined).
Bake 1 1/4 hours.
Turn oven off and open door slightly (secure with a wooden spoon).
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 (at room temperature)
pinch salt
1 C. sugar
2 C. matzo cake meal
2 T. grated lemon rind
1 t. vanilla
Ingredients for filling:
1 (10 ounce) jar apricot jam
1/4 C. lemon juice
1/2 C. chopped walnuts or pecans
Directions:
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.
Mix until dough is the texture of moist, coarse meal.
Spread three quarters of the dough evenly in pan.
Set remaining dough aside.
Bake dough for 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
Ingredients:
1 C. raisins
1 C. water
2 eggs (at room temperature)
1/3 C. oil
1 C. matzo meal
3/4 C. sugar
1/2 t. cinnamon
1 C. matzo farfel
Directions:
Spray a large cookie sheet with non-stick cooking spray.
Place raisins and water in a bowl.
Let sit in water a few minutes 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.
Rolls (that don't suck!)
Ingredients:
2 C. matzo meal
1 T. sugar
1 t. kosher salt
1 C. water
1/2 C. canola oil
8 eggs (at room temperature)
Directions:
in a medium-sized metal or glass bowl,
mix matzo meal, sugar, and salt together.
Set aside.
In a medium pot, whisk water and oil together.
Bring to a boil.
Remove from heat.
Pour over dry ingredients and mix together.
Add eggs, one at a time, and mix well.
Refrigerate for 15 minutes.
Preheat oven to 400
Place parchment paper on 2 baking sheets.
Divide dough into 12 rolls.
Place rolls 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
Ingredients:
7 oz semisweet chocolate
1/2 C. butter
7 eggs (at room temperature), separated
1 C. sugar
1 t. vanilla extract
1/8 t. fresh lemon juice
Directions:
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 (at room temperature)
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.
Cheesecake
Preheat oven to 350
Ingredients for crust:
1 1/2 C. ground nuts
3 T. butter, melted
2 T. sugar
Ingredients for filling:
11 ounces cream cheese, softened
2 eggs (at room temperature)
1/2 C. sugar
1/2 t. lemon juice
Directions:
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.
Pour over crust.
Bake for 30 minutes.
Cool.
Chill until firm enough to cut.
Blueberry Muffins
Preheat oven to 350
Ingredients:
1 1/2 C. sugar
1/2 t. salt
1 C. cake meal
1 C. canola oil
1/2 C. potato starch
6 eggs (at room temperature)
1 pound package frozen (or fresh) blueberries (thawed & VERY well-drained).
Directions:
Mix all ingredients together (except blueberries).
Gently fold in blueberries until combined.
Sprinkle tops with cinnamon/sugar if desired.
Bake for 20 minutes.
Almond Flour Raspberry Thumbprint Cookies
Preheat oven to 350
Ingredients:
2 1/2 C. almond flour
6 T. sugar
1/4 t. salt
6 T. butter, melted
1/2 t. almond extract
Directions:
In a medium bowl, mix together almond flour, sugar, and salt.
Add in butter and mix well (I find that a fork works well).
Add in almond extract and mix.
Roll dough into balls.
Place balls on parchment-lined baking sheet.
Make an indentation in each cookie.
Fill with raspberry jam (or your favorite).
Bake cookies for 10 minutes.
Remove from oven and cool.
Charoset
Ingredients:
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
Directions:
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.
Refrigerate to allow flavors to blend.
Flourless Fudge Brownies (Gluten-Free)
Preheat oven to 350
Ingredients:
3 C. chocolate chips
1 stick butter, at room temperature
1 1/2 C. sugar
6 eggs (at room temperature)
1 T. vanilla extract
3/4 t. kosher salt
1/2 C. cocoa powder
Directions:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
Place chocolate chips in a 4-cup glass measuring cup.
Microwave for 1 minute.
Stir.
Repeat for 30 second intervals until chocolate is melted.
Stir until smooth.
Set chocolate aside.
In a separate bowl, beat butter and sugar until well mixed.
Add eggs, one at a time, mixing well after each addition.
Add vanilla and salt, and mix until incorporated.
Carefully mix in cocoa powder.
Add melted chocolate and beat for 3 minutes.
Spread evenly into baking pan.
Bake for 30-32 minutes.
