Pesach Mocha Bars
2 ounces Bittersweet Chocolate or 1/4 cup Parve
Chocolate Chips
1/2 cup Parve Margarine
2 Eggs
1 cup Sugar
1/4 tsp Salt
1 Tblsp Instant Coffee crystals, regular
or decaf
1/2 cup Matzo Cake Meal
1.Preheat oven to 325 degrees.
2.Melt chocolate and margarine
together--cool.
3.Add eggs, salt, coffee
crystals and cake meal to chocolate mixture. Beat well after each addition.
4.Pour into a greased or sprayed 8x8 pan.
5.Bake 20-25 minutes.
Mocha Bars are done when toothpick inserted in center comes out
clean.
Double recipe makes 9x13 pan but increase baking time to 30-35
minutes.
10 servings
Preparation
Time: 30 minutes
Baking Time:
1 hour
10 eggs,
separated
1 cup sugar
6 oz.
semisweet or bittersweet chocolate (semisweet choc. chips if not for Pesach,
Elite bars for Pesach)
2 cups finely
chopped pecans (or walnuts)
1. Heat oven to350°
2. Beat egg yolks and sugar in large
mixing bowl until mixture is thick and lemon-colored.
3. Melt chocolate over hot water and let
cool a bit.
4. Stir chocolate into egg yolk mixture.
5. Fold in nuts until well absorbed.
6. Finally, beat the egg whites until
stiff, but not dry, and fold into batter.
7. Pour into well-greased 10" spring
form pan (or plain 10" round cake pan, can be aluminum, if you don't have
spring form).
8. Bake at 350° for 1 hour until a wooden
toothpick comes our clean or cake springs back up when touched lightly with
finger.
9. Let cool several hours before
unmolding and transfer from mold to serving plate.
PASSOVER GRANOLA
4 c. matzo farfel
½ c. chopped nuts (pecans, walnuts, etc.)
½ c. shredded coconut
½ c. honey
½ c. oil
½ c. raisins
½ c. chocolate chips (optional)
Mix farfel, nuts and coconut in a bowl.
Add honey and oil and mix well.
Pour into greased 9X13 pan. Bake
in a preheated oven for 30 minutes at 350.
Stir frequently. Add raisins and
chocolate chips. And mix. Store in a
covered container
PASSOVER APPLE/MATZAH KUGEL
6 sheets matzah
9 eggs
1
cup sugar
1
teaspoon salt
1/2
teaspoon cinnamon
1
c. yellow raisins
4-6 apples
(if small, use more)
1 grated
orange rind
Crumble and
soak matzah in water; squeeze water out Beat egg
yolks well. Add sugar and salt. Blend.
Add all other ingredients and matzah. Put in greased
8"X8" or 9"X9" pan.
Topping:
1/2 teaspoon
cinnamon
2 teaspoon
sugar
1/3 cup
melted butter or margarine
Stir evenly
and put on top of kugel mixture. Bake at 350° for 45 minutes.
PASSOVER 9 EGG SPONGE CAKE
9 eggs,
separated
2 c. sugar
6 TBSP. Water
2 ½ tsp.
Grated lemon rind
¼ c. fresh
lemon juice
½ tsp. Salt
¾ c. unsifted matzo cake meal
¼ c. potato
starch
Beat egg
yolks with water, lemon juice and sugar until light and fluffy (3 min. at med.
speed).
Gradually add
cake meal, potato starch, and lemon rind and continue beating an additional two
minutes at medium speed. Beat egg whites
with salt until firm. Fold into batter
thoroughly. Pour into ungreased 10” tube
pan. 350° for one hour 10 minutes. Cake is done when springs back when touched
lightly. Invert pan and cool thoroughly
before removing from pan. Serve with sliced, sweetened strawberries.
STRAWBERRY SORBET
21/2 pints strawberries, fresh or plain
frozen without sugar or other ingredients (defrosted)
11/4 cup sugar
3 tbsp lemon juice
directions
1. Puree strawberries in food processor or
blender
2. Add rest of ingredients and mix well.
3. Put into bowl, freeze.
4. Mix every 30 minutes until completely
frozen.
MACAROONS
2/3 c. egg
whites
1 c. sugar
2 ½ c.
coconut
1 ½ T. potato
starch
1/8 tsp. salt
1 tsp.
vanilla
Combine all
ingredients in a 2-quart saucepan. Mix
thoroughly until pasty. If mixture
appears too heavy, add a little more egg white or a few drops of hot
water. Place over moderate flame and
allow mixture to become quite warm, below 150º, stirring continually. Remove from heat and cool slightly. With 2 teaspoons, make small mounds, about 1
heaping tablespoonful, and drop onto brown paper. Bake on inverted side of cookie sheets at
350º for 15-25 minutes, depending on size and thickness, until delicately
browned. When done remove from
oven. Let stand until cold; then brush
the back of the brown paper with warm water.
Let stand several minutes; then remove macaroons. If desired, dip half or top of cookies in
melted semi-sweet chocolate. Yield:
20-30 cookies.
LASAGNA
2 eggs
1 C cottage
cheese
salt, pepper,
and oregano
8 oz
Mozzarella, grated
1 1/2 C
tomato sauce
1 med. green
pepper
1 small onion
1 lb.
Mushroom sliced
1/4 C butter
melted or oil
Beat eggs and
mix with cottage cheese and season.
Sauté
vegetables in oil and mix with sauce. Wet matzoh till
moist.
Put sauce in
pan first, then matzo, vegetables, cheese, sauce, and cont.
to alternate.
Bake at 350 degrees for 45-50 min. til golden.
CHICKEN BREASTS
easy recipe; use it for Shabbat as
well as Pesach
2 1/2 to 3
lbs boneless skinless chicken breasts
1-cup matzo
cake meal
¼ teaspoon
salt
Pinch of
ground white pepper
6 tablespoons
margarine
One 16 oz jar
preserves such as black cherry, pineapple, or apricot
½ cup wine
Preheat oven
to 350.
Cut the
chicken breasts in half.
Place matzo meal
in a plate and stir in salt and pepper.
Coat each
breast with matzo meal mixture and arrange in a 9 x 13 inch baking dish.
Melt the
margarine in a medium saucepan. Add
preserves and white wine.
Bring to boil
stirring with wooden spoon. Pour mixture
over chicken breast halves.
Bake
uncovered for 30-40 minutes until slightly brown and crisp.
VEGETARIAN KUGEL
Sauté 6 TBS
margarine
1/2C celery
1C chopped
onion
1/2C
Mushrooms
-----------------------------
1 1/2 C
grated carrots
3/4 C Matzo
meal
1 lb Chopped,
thawed, & drained spinach
3 eggs beaten
salt and
pepper
Sauté:
vegetables with margarine
Add remaining
ingredients
13x9 pan at
350 degrees for 45 minutes or until firm
POTATO
KUGELETTES
Preheat oven
to 375. Combine all the ingredients. Grease mini-muffin cups (about
15) and dust with matzoh meal. Place 1 tablespoon
filling in each muffin cup and bake 25 minutes, until gold.
1 cup grated
and drained Kennebec or Idaho potatoes, squeezed dry
1/4 cup
grated onion
2 eggs, well
beaten
1/2 teaspoon
coarse kosher salt
Freshly
ground pepper to taste
1/2
tablespoon matzo meal (add to the batter)
2 tablespoons
rendered chicken fat, butter, or melted margarine, plus extra for greasing
pans. matzoh
meal for dusting the pan. Grease the
pans well!
SPINACH CHEESE BAKE
2 cups
cottage cheese 6 eggs,
beaten
8 oz. cheddar
cheese ½ teaspoon garlic
powder
1 (10oz)
package dash
pepper
chopped spinach thawed mushrooms sliced
6 tablespoons
matzo meal
In large
bowl, combine all ingredients, except eggs, mix well. Add eggs mix thoroughly. Pour in lightly greased 8/12 Pyrex. Bake 1 hour at 350 degrees. Serves 8-10.
PASSOVER
BROWNIES
(Makes 24)
3/4 stick butter or margarine
3/4 C sugar
5 eggs, separated
6 oz. bittersweet chocolate
6 oz. finely ground almonds
Pinch of salt
Cream butter and sugar together. Mix in egg yolks.
Melt chocolate over double
boiler. Cool, add to butter
mixture.
Add almonds.
Beat egg whites with salt until stiff
but not dry. Fold into batter.
Pour into 9 inch greased pan.
Bake in preheated 350 degree oven for
40 minutes.
Do not over bake.
Check with toothpick.
Cool and cut into squares and enjoy.
PASSOVER TOFFEE BAR SQUARES
8 oz.
chocolate chips
1C margarine
1 egg
pinch salt
1 C sugar
1 C walnuts
1 C cake meal
Cream
margarine, sugar, salt until lite. beat in egg. Add
cake meal and blend.
Pour into
9X12 pan. Spread nuts, chips. Bake at 325 degrees for 20-25 min.
PASSOVER TOFFEE (candylike)
4
matzos
12 oz. package of chocolate chips
1 stick of
butter or
margarine 1
cup chopped pecans
1/2 cup plus
2 Tbs. brown sugar
Melt
margarine and brown sugar in a pot and boil for 3 minutes.
Line a cookie
sheet with foil and parchment paper. Place matzos on cookie sheet and
pour mixture over matzos.
Bake 4
minutes at 450. Then sprinkle with 12 oz. pkg. of chocolate chips.
When melted, spread all over matzos
and sprinkle
with 1 cup chopped pecans.
When cool,
break apart and enjoy!
APPLE SOUFFLE (Dessert)
6
apples (peeled and sliced)
6
eggs (separated)
1 cup sugar
juice of 1
lemon
1/2 cup matzo
meal
4
Tbs. oil
Cream yolks
and sugar. Add oil and lemon juice. Add matzo meal and
apples. Beat egg whites. Fold into
mixture. Bake in a deep soufflé dish at
375° for 50 minutes to 1 hour. Serve warm.
PASSOVER MANDEL BREAD
(hard to tell this is for Passover)
4
eggs
1 3/4 cup sugar
1 cup
oil
2 3/4 cup Passover cake flour
1/2 cup
chopped
nuts Juice of
1/2 lemon
Cream oil and
sugar and add eggs. Mix in rest of ingredients and chill for one
hour. With wet hands, shape into four long flat loaves, on a greased
cookie sheet. Bake at 325 for 45 minutes. Slice while hot.
Dip pieces in a mixture of sugar and cinnamon and return to oven to
brown. Yield approx. 50 pieces.
PASSOVER BROWNIES
3/4 C. cake
meal
3/4 C. potato
starch
1 tsp. salt
3/4 C. cocoa
2 C. sugar
4 eggs
1 C. oil
1/4 C. orange
juice
chopped
walnuts (optional)
Sift cake
meal, potato starch, salt and cocoa. Set aside. Beat eggs with sugar. Add oil
and juice. Mix well. Add dry
ingredients. Pour into greased 9 x 13 pan. Bake at 350 degrees for 25-30
minutes. Cut when cool.
CHOCOLATE COVERED MATZOH
Boil: 1C
Brown sugar with 2 sticks marg.
Pour on top
of matzoh on cookie sheet
Bake 7 min.
at 400
Spread choc.
chips on top
Freeze 2
hours
PASSOVER
FRUIT-SPONGE CAKE
Preheat oven to 350°
10 eggs separated
1 1/3 cup sugar
1 cup Passover cake meal
1 orange - juice and rind
1 lemon - juice and rind
2 tablespoons wine
1/2 cup ground walnuts
Beat egg whites until stiff. In a separate bowl, beat yolks and add sugar
gradually. Beat until thick. Add juice,
wine. Add cake meal, rind, and
nuts. Fold mixture together with egg
whites. Transfer mixture into an
ungreased tube pan. Bake for 1
hour. Invert pan to cool. When cooled,
use a sharp knife to release cake from pan.
Pesach Carrot Ring for 10-12 servings
3 sticks Parve Margarine
1 1/2 cups Sugar
4 Eggs
Beat all together.
Add
6 cups grated Carrots
2 1/2 cups Matzo Cake Meal
4 tsp. Baking Soda
4 tsp. Kosher L'Pesach Baking Powder
6 tsp. Lemon Juice
6 Tblsp. Cold Water
2tsp. ground Cinnamon
Beat all together well.
Pour into a greased or sprayed Bundt pan.
Bake at 350 degrees for 45 - 6- minutes until toothpick inserted comes out
clean.
This recipe can be prepared ahead, baked and frozen.
Reheat in oven or microwave to warm.
Great side dish, like a cake but filled with veggies!!!
LEMON-SCENTED CHEESE KUGEL WITH RAISINS
AND WALNUTS
Matzo kugels are faster and easier to prepare than noodle kugels because you skip the step of cooking the noodles.
For a meatless Passover menu, this slightly sweet baked pudding enriched with
cottage cheese and studded with nuts and raisins can play the role of either
main course or dessert.
4 matzos
2 cups (16 ounces) cottage cheese
3 large eggs
1/2 teaspoon salt
1/3 cup sugar
1 tablespoon lemon juice
grated rind of 1/2 lemon
1/2 cup raisins
1/2 cup broken or coarsely chopped walnuts
4 to 6 tablespoons melted butter; or half butter and half vegetable oil
Yogurt or sour cream (for serving)
Preheat oven to 325F. Soak whole matzos in cold water to cover until slightly
softened but not mushy, about 1 1/2 minutes. Drain thoroughly. Mix together
cottage cheese, eggs, salt, sugar, lemon juice, lemon rind, raisins and
walnuts.
Pour 2 or 3 tablespoons melted butter into an 8-inch square baking dish or cake
pan of about 2-quart volume. Set 1 whole matzo in pan, filling in any spaces
with pieces from another matzo. Spread half the cheese mixture in pan. Cover
with another layer of matzo. Spread remaining cheese mixture in pan. Top with a
layer of matzos. Sprinkle remaining melted butter on top. Bake for about 1 hour
or until set and top is browned.
Serve hot or lukewarm. Cut in squares and serve with sour cream.
Makes 6 servings.