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Brownies For Passover
Submitted by Anna Rinna
1/2 cup butter or margarine, softened
2 cups sugar
4 eggs
i cup matzah cake meal
1/2 cup cocoa
1/3 cup potato starch
1/4 teaspoon salt
1/2 cup water
1 teaspoon vanilla extract
1 cup chopped walnuts
powdered sugar
Beat butter at medium speed with an electric mixer, until creamy. Gradually add sugar, beating well.
Add eggs, one at a time, beating until blended after each addition. And next 7 ingredients, stir well. Scoop into a greased
13x9 inch baking dish. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool on a wire rack. Cut into squares. Sprinkle with powdered sugar, if desired.
Passover Cheesecake
Matzah is a flat, brittle bread made from only flour and water and baked without leavening. Find it on
the ethnic food aisle of your local supermarket.
3/4 cup crushed matzah
1/4 cup butter, melted
1/4 cup sugar
3 (8-ounce) packages cream cheese, softened
1
cup sugar
3 large eggs
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
Stir together first 3 ingredients. Press mixture into bottom and 1 inch up sides of a lightly greased 9-inch
springform pan. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 1 cup sugar, beating
until blended. Add eggs, one at a time, beating until blended after each addition. Beat in lemon rind and juice. Pour
mixture into prepared crust. Bake at 375° for 45 minutes or until set. Remove cheesecake from the oven; cool on wire rack.
Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan. Makes 10 to 12 servings.
Grilled Passover Lamb
4-5 pound boned Leg of Lamb
Prepare a boned Leg of Lamb for cooking by soaking it in salt water so that all the blood is drained out. Open up the
meat so it is flat like a steak. You may cook it in one piece, or cut it in two. Rub garlic salt and pepper on the meat to
your taste. Grill over an open flame until it is cooked to your liking.
Chicken Marinate
6 boneless chicken breasts—flattened
1/2 cup matzah meal
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons
olive oil
2 cloves garlic, finely chopped
1 cup sliced mushrooms
1/4 cup fresh parsley, chopped
1/2 cup wine
Flatten the chicken breasts. Mix meal, salt and pepper and coat chicken lightly. In frying pan, heat oil to medium-high
and cook garlic, mushrooms and parsley in it for 5 minutes, stirring often. Add chicken to pan and cook 8 minutes, turning
once, until brown. Add wine and cook 8 - 10 minutes longer, or until chicken is no longer pink in the middle.
Charoset for Passover
4 tart apples, cored and grated
1½ cups chopped nuts (pecans or walnuts)
3 tablespoons sugar
½ teaspoon
cinnamon
½ teaspoon ginger
1½ teaspoons grated lemon rind
3 tablespoons fresh lemon juice
Passover red wine or
grape juice
Combine all ingredients and blend with enough wine (juice) to give a spreading consistency. Makes 8-10 servings.
Matzah Ball Soup
2 eggs
¼ cup shortening
1 cup matzah meal
¼ - ½ cup water
1 teaspoon salt
Dash of ground ginger
and ground cinnamon
Mix the eggs, shortening and matzah meal and beat well. Add water and salt and mix to a stiff batter. Add the seasoning,
cover and chill for 2 hours. About 30 minutes before serving, wet hands with cold water to prevent sticking and form into
balls. Drop the balls into boiling salted water, cover and cook for 30 minutes. Drain and serve in a nice chicken based soup.
Macaroons
1¾ cup Baker’s Grated Coconut
2 tablespoons flour
3 egg whites
1/3 cup sugar
1/8
teaspoon salt
½ teaspoon almond extract
Combine coconut, sugar, flour and salt. Stir in egg whites and extract. Mix well. Drop from teaspoon
onto lightly greased baking sheets. Bake at 325 degrees for 25 minutes, or until brown. Remove from baking sheets at once.
Makes 2 dozen.
Meringue Cookies
3 egg whites
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
¾ cup chopped pecans
Mix egg whites, sugar, salt and vanilla into top of a double boiler. Place over boiling water and beat with a electric
hand mixer until the mixture stands in stiff peaks. Scrape the bottom and sides of pan while you mix with a rubber spatula.
Stir in nuts. Drop heaping teaspoonfuls of dough on 2 lightly greased baking sheets. Cook one sheet at a time in a preheated
300 degree over of 12-15 minutes, or until lightly browned. Makes about 3 ½ dozen cookies.
Matzah Crunch
2 sticks butter
1½
cups light brown sugar
1 cup semisweet-chocolate chips
4 - 5 Matzahs
Preheat oven
to 350 Line cookie
sheet with parchment paper and spray with no stick spray. Line cookie sheet with a single layer of Matzah (cut or break them to fit).
In a saucepan
over medium heat, melt butter and brown sugar. Slowly bring to a boil and let boil for 3 minutes. Pour directly over Matzah
and place in oven for 12 to 15 minutes. WATCH CAREFULLY SO AS NOT TO BURN!
Remove from
the over and sprinkle the chocolate chips on top and let them melt. This takes just a few minutes. Then spread the melted
chips with a spatula. Let cool, either on the counter or in the refrigerator. Break into chunks.
Passover Fudge
3/4 stick of butter
1 box powered sugar
2 unsweetened squares of cooking chocolate
4-5 tablespoons of milk
1
teaspoon vanilla
1/8 teaspoon salt
Melt butter and chocolate in heavy saucepan. With burner on low, mix in sugar, vanilla, salt with milk in stages. Mix
thoroughly until smooth but not too runny. Pour onto buttered plate and smooth with knife. Cool in refrigerator. Cut into
squares 1" x 1"
Passover Nut Cake
6 eggs
6 tablespoons granulated sugar
6 tablespoons matzo cake meal
1 tablespoon lemon juice
2/3 cups finely
chopped pecans or walnuts
1/8 teaspoon salt
Confectioners Sugar
Separate eggs and beat egg yolks until they are thick. Beat in granulated sugar and continue beating until the mixture
is thick and creamy. Gradually stir in matzah cake meal. Stir in lemon juice and nuts. Beat egg whites with salt until they
are stiff and fold them into the cake batter. Pour batter into an ungreased tube pan. Bake in preheated oven at 300 degrees
for 45 minutes then increase heat to 325 degrees for another 15 minutes – or until the top of the cake springs back
when touched. Remove from over and invert pan. Cool thoroughly, cut out of pan and place on cake plate. Sprinkle with Confectioners
Sugar.
Vegetable Lasagna
For one large pan (about 9x13 or even a bit bigger)
3 layers of Matzahs
2 bottles of marinara sauce
15 oz ricotta cheese
¾ 12 oz bag of shredded mozzarella
½ cup parmesan
2 eggs
(mix the cheeses and eggs together, carefree spreading) 1
10-oz bag baby spinach about ½ large can of large black olives, sliced. One cup of sauce on bottom of pan/layer of pasta, cheese, sauce, half of spinach/layer of Matzah, cheese, sauce, half of spinach, olives/layer of pasta and sauce/top with parmesan. Bake
covered 35-45 minutes at 350, uncovered 10-15, let cool 10-minutes.
Passover Brownies
2 large eggs - separated
2 unsweetened squares of
baking chocolate
1 stick butter
1 cup sugar
1 teaspoon vanilla
1/4 cup cake meal
1/4
cup potato starch
1/8 teaspoon salt
1/3 cup chopped pecans
– optional
Beat egg whites until stiff and set aside. Melt butter and chocolate in heavy saucepan.
Take off burner and mix in sugar, vanilla, salt and egg yolks. Sift the cake meal and potato
starch and add to chocolate mixture. Add nuts and fold in egg whites. Pour into buttered 9-inch
pan and bake for 20 - 25 minutes. Remove, cool, cut and eat!
Parsley Potatoes
1 1/2 pounds small new red potatoes
1 tablespoon olive
oil
1 medium onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
1/2 teaspoon pepper
Peel a strip of skin from the middle of each potato and place in cold water, set aside.
Heat a large frying pan medium-high heat and add the olive oil. Cook the onion and garlic until
tender. Add the broth and 3/4 cup parsley. Mix and bring to a boil. Place the potatoes in the
pan in a single layer. Bring all to a boil, reduce heat, cover and then simmer for 10 minutes.
When the potatoes are tender, they are ready. Remove potatoes to serving bowl, add pepper and
stir. Pour sauce from pan over potatoes and sprinkle with remaining parsley.
Butter Cookies for Passover
2 sticks of butter
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs, separated
1 cup
matzah cake meal
Blend butter, vanilla, and salt. Add egg yokes and blend well. Add matzah cake meal.
Form into 1" balls and place on cookie sheet that has parchment paper on it. Bake for 15 minutes
or until browned at 350 degrees. Cool completely before removing from cookie sheet.
Mediterranean Lamb
3 pounds boneless leg of lamb
1 tablespoon grill seasoning
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1 large onion, sliced thin
3 cloves garlic, chopped fine
1 cup pitted dates, cut in half
2 cups chicken stock
Olive oil
Cut lamb into bite size pieces and put in a food storage bag. Combine the seasoning
and spices in a small bowl and then add to bag and seal. Shake bag to coat the lamb. In a large
frying pan, heat 3 tablespoons of olive oil over medium-high heat. Sear the lamb in the pan
for 5 minutes and then add the onions and garlic and cook 5 more minutes. Add the dates and
chicken stock. Turn down the heat a bit and cover. Cook about 8 minutes. When done, the dates
will be plump and the onions soft. Serve and enjoy!
Matzah Toast For Breakfast
4 pieces of Matzah
½ cup water
4 eggs
Salt and pepper
2 tablespoons butter
2 tablespoons vegetable oil
In a mixing bowl, break the matzah into 1-inch pieces. Bring the water to a boil and
pour over the matzah. Quickly toss the matzah. Over the high heat, heat the butter and oil
in a large saucepan.
Add the matzah and fry until crisp. Flip over to fry the other side, breaking into
pieces as it cooks. Serve with syrup, jelly or preserves.
Spicy Corned Beef Brisket
3 - 4 pound corned beef brisket (well trimmed)
1 large sweet onion, sliced
2/4 teaspoon crushed red pepper
1 cup chicken broth
1 tablespoon Worcestershire sauce
Take corned beef out of package, rinse well and place in crock-pot on top of the onions.
Sprinkle with the red pepper. Mix together the broth and Worcestershire sauce and pour over
the beef. Slow cook on low for 9 - 10 hours. When ready serve the beef and onions with horseradish
if desired. Delicious!
Fried Green Tomatoes For Passover
1/2
cup matzah meal
1 teaspoon kosher salt
1/8 teaspoon sugar
1/2 teaspoon ground red pepper
2 large lightly beaten
eggs
4 large green tomatoes, cut into 1/2 inch slices
Vegetable oil
Combine
the meal, salt, sugar and pepper. Dip the tomatoes into the eggs, dripping off the excess, then dredge in the matzah meal,
pressing into the surfaces. Place on a baking sheet. Pour oil 1/2 inch into a large heavy frying pan and heat until 360 degrees.
Fry the tomatoes in batches for 3-4 minutes on each side until golden. Drain on paper towels and sprinkle with additional
salt if desired. Serve hot!
Chicken Salad
1
lb. skinless chicken breasts, cut into 1 inch pieces. Cook in lime or lemon juice in a frying pan.
¾ cup mayonnaise –
to taste
lemon juice to taste
1 cup chopped celery
Mix
the chicken in a bowl after cooking with a cup of mayonnaise and a cup of chopped celery. Add more lemon juice to taste. Add
salt and pepper to taste. You can add ½ cup grapes - halved; ¼ cup onions; ¼ cup pecans for a special touch)
Matzah Pizza
4 pieces of matzah
1
cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 teaspoon minced garlic
2 tablespoons olive oil
6
tablespoons chopped canned tomatoes
1/2 teaspoon salt
8 basil leaves, julienne
Combine olive
oil, tomatoes, garlic and salt in bowl. Allow to marinate for 30 minutes. Brush matzah very lightly with oil. Top with mozzarella cheese, then tomato mixture. Drizzle
with olive oil. Bake in hot oven until cheese is bubbly. Remove from oven and top with parmesan cheese and basil.
Chocolate Pudding
In a saucepan, combine
1-cup granulated sugar
2-tablespoons potato starch
¼-teaspoon
salt
2-cups milk
2 squares unsweetened chocolate
Heat over medium heat on the stove. Bring to boil for 2 minutes. Add a small
amount of warm chocolate liquid to 1 well-beaten egg. Then add the egg mixture to the rest of the chocolate mixture. Add 2
tablespoons of butter and 1 teaspoon vanilla. Stir all together until well blended. Pour pudding into custard cups and chill.
~ Enjoy, and may your Passover be a blessed one! ~ | |
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