H O M E M A D E P A S S O V E R R E C I P E S
Grandma’s Matzo Farfel Kugel
Submitted by: Michelle K
INGREDIENTS
1 box Matzo Farfel
5 eggs
4 tablespoons fat (coconut oil)
1 cup sugar
4 green apples, sliced thin
2 teaspoons salt
1 lemon - zested and juiced
2 teaspoons cinnamon
1 tablespoon almond extract (do not skip this and don’t substitute for vanilla, the almond gives this kugel its distinctive taste)
Mom’s Passover Rolls
Submitted
by:
Susan S
INGREDIENTS
1/3 cup neutral oil
1 cup water
2 tsp sugar
1/2 tsp salt
1 cup matza meal
3 eggs
DIRECTIONS
Preheat oven 375 degrees F
1. Prepare either a muffin tin or a cookie sheet (line it with parchment paper and spray avocado oil)
2. In a saucepan - mix oil, water, sugar, salt and cook over heat until mixture comes to a boil
3. Add the matza meal and stir until combined
4. Take off heat and cool slightly
6.
5. Add eggs, one at a time, stirring well after each addition Stir until blended
7. Bake 40-45 minutes.
Place on a greased cookie sheet with parchment paper or a greased muffin tin
8.
Cousin Liz's Charoset
Submitted by: Susan S
INGREDIENTS
1.5 cups pistachios, unsalted
1/2 cup dates, pitted and chopped
1/2 cup dried cherries, chopped
1/2 cup dried apricots, chopped
1/4 cup Passover wine or cherry or pomegranate juice (I do pomegranate)
1/4 cup pure pomegranate juice
1 TBSP honey
1.5 tsp fresh lemon juice
1 tsp finely grated orange peel
1 tsp ground cinnamon
1/4 tsp fresh nutmeg (optional) fresh mint for garnish
DIRECTIONS
1. In a large bowl - combine the dates, cherries, apricots, wine or juice, pomegranate juice - and stir and let sit 15 minutes. (The fruit will soak up the liquid)
If bought dry roasted pistachios- skip this step. If not, lightly toast over a skillet on medium heat for 4 minutes. Then cool.
2. Mix in honey, lemon juice, orange peel and spices
3. Coarsely chop pistachios - mix in just before serving. Sprinkle with mint as optional.
4. Can be made 2 days prior and kept in the fridge.
Chicken Mina de Matzah
Submitted by: Susan S
INGREDIENTS
2-3 golden potatoes
1 yellow onion, sliced thin
2 Chicken Breasts
2-3 eggs
Salt Pepper
1 tsp cinnamon
1 tsp cumin
1/2 tsp baharat - allspice + cinnamon
2 TBSP honey
4-5 sheets of matza
2 8x8 brownie pans - one for the pie, the other for soaking the matza
DIRECTIONS
1.
Fill a pot with water - add the potatoes - boil for about 30 minutes Then drain, mash and set aside
2.
Saute onions with a little olive oil and get caramelized. Then add to the potatoes. Add 1/4 tsp sea salt and 1/2 tsp black pepper.
3.
Large bowl - shred the chicken and add spices - pepper, cinnamon, cumin, baharat and honey If need a little more honey or olive oil to come together - add more.
4.
Preheat oven to 350 degrees F and take a square pan - line with parchment paper and spray with avocado oil.
5
Take a pan that will hold a full sheet of matzah - fill with water and dunk the matzah sheet for 15 seconds to make softer. Lay on a paper towel to dry, then put in the pan you are baking with.
Do this again so there are 2 or 3 sheets
7
6. Spread a layer of the potato onion mixture on top of the matzah.
8.
9
Then add the entire chicken mixture.
Finish with the potato onion mixture again
Top with two more sheets of matzah dipped in water 10 Scramble 2 eggs and pour over top. 11. Bake 350 degrees for 40-45 minutes 12.
Passover Chocolate Chip Cookies
Submitted by: Debbie G
INGREDIENTS
1 cup unsalted butter
1 ½ cups brown sugar
2 tbsp honey
2 tsp vanilla
¼ tsp salt
2 large eggs
1 ½ cups matzo cake meal
¼ cup matzo meal
2 cups chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F.
1. Cream the butter with brown sugar, honey, vanilla and salt.
2. Add eggs and mix well.
4.
3. Mix in cake meal and matzo meal. Stir in the chocolate chips.
6.
5. Bake for 12-15 minutes until slightly golden.
Drop by tablespoons onto ungreased cookie sheets 2 inches apart. Press down slightly to flatten.
These are great when slightly warmed, dipped in a cold, frothy glass of milk.
D Golden’s Bread
Submitted by: Debbie G
INGREDIENTS
2 cups sugar
½ lb of butter
6 eggs
2 ¾ cup matzo cakemeal
½ tsp of salt
¾ cup potato starch
2 tsp vanilla
2 3oz bars bittersweet chocolate broken up
1 cup nuts chopped
1 tsp cinnamon mixed with 2 tsp sugar
DIRECTIONS
Preheat the oven to 350 degrees. 1. Cream the sugar and butter. 2. Add eggs, on at a time, beating after each addition. 3. Sift together matzo cake meal, salt and potato starch and fold into egg mixture.
4. Add chocolate and nuts and mix well.
5. Form into two loaves that are 2" wide. Sprinkle with cinnamon sugar mix.
6. Grease cookie sheet and bake for approximately 45 mins.
7. Slice while warm into slices.
8. Toast in oven about 10 minutes on each side. 9.
Chocolate Farfel Clusters
Submitted by: Debbie G
INGREDIENTS
1 12oz package
semisweet chocolate
1 cup toasted matzo
farfel
1 cup raisins OR toasted chopped pecans or walnuts
DIRECTIONS Melt chocolate in a double boiler or microwave. 1. Pour chocolate into a large bowl. Add farfel and raisins our nuts and mix thoroughly. 2. Spoon chocolate mixture onto wax paper lined baking sheet or into ruffled paper cups. 3. Refrigerate until it sets. 4.
Ann Bernstein’s Sponge Cake
Submitted by: Debbie G
INGREDIENTS
9 eggs
1 cup potato starch
1 ½ cups sugar
1 entire lemon or orange grated
DIRECTIONS
Preheat oven to 350 degrees. 1. Separate 7 eggs (keep the yolks). 2. Beat whites and refrigerate in a separate bowl. 3. Beat the 7 yolks plus 2 whole eggs. 4.
Add sugar gradually and beat well. 5. Add lemon or grated orange. 6. Add potato starch gradually. 7. Bake for 1 hour and take out of oven and immediately invert the pan. Keep inverted until cake is cooled. 8.
Italian Almond Cake
Submitted by: Kate W
INGREDIENTS
oil or cooking spray for greasing the pan
4 eggs, white and yolks separated
1/2 cup granulated sugar zest of one small orange
1/4 cup orange juice (should be what you get from one small orange)
1 1/2 cups almond flour pinch salt
1/2 cup raw sliced almonds
2.
DIRECTIONS
1. Using a stand mixer or large bowl with hand beaters, beat the egg whites until stiff peaks form
3.
Preheat the oven to 350°F. Lightly grease a 9-inch springform pan. Insert a parchment circle into the bottom and lightly grease that too.
In another large bowl, whisk the egg yolks with the sugar, orange zest, and orange juice.
5.
Stir in the almond flour and a pinch of salt.
4. Once the egg whites are beaten, stir in about 1/4 of them to the almond mixture.
6
Once well mixed, gently fold in the rest, doing your best to not over mix.
Pour into the prepared pan and sprinkle with the sliced almonds. Bake for about 25 minutes, or until it's golden brown, and bounces back when you lightly push it in the center.
7. Allow to cool, and run a sharp knife around the perimeter of the cake before removing the sides of the pan.
9.
8 Dust with powdered sugar, if desired.
Chocolate Toffee Matzah Crack
Submitted by: Topaz B
INGREDIENTS
4-5 lightly salted matzos
2 sticks (1 cup) unsalted butter
1 cup firmly packed dark brown sugar
1 (12-ounce) bag semi-sweet chocolate chips
1 heaping cup chopped pecans (toasted if desired, for maximum flavor)
½ teaspoon sea salt flakes or kosher salt
2.
DIRECTIONS
1. Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan
3.
Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
To make the toffee, melt butter and brown sugar in a saucepan over medium heat, stirring constantly until it boils. Keep stirring for 3 more minutes until it thickens and gets foamy. Be careful, it’s very hot! Pour the toffee over the matzos and spread it evenly with a spatula.
4
Bake the pan for 8-10 minutes until the toffee is bubbly Remove it and set it on a rack. Sprinkle chocolate chips on top and let them melt for 3-5 minutes. Spread the chocolate, then add pecans and sea salt. Chill for 45 minutes until the chocolate is firm, but don’t over-chill.
5.
Lift the foil overhang to transfer the matzo crack onto a large cutting board Using a large sharp knife, cut into 2inch squares. Store in an airtight container in the fridge and serve cold.
Meatballs and Cabbage
Submitted by: Janis G
INGREDIENTS
Sauce
2 14 oz cans of diced tomatoes
1 8 oz can of tomato sauce
1/2 cup lemon juice
1/2 14 oz can of cranberry sauce
1/4 to 1/2 cup sugar
1/2 cup water
Meatballs
2 pounds ground beef
1 large onion, grated or finely chopped
2 eggs, beaten Garlic powder
Onion powder Black pepper
At least 1/2 cup matzo meal
Small head of cabbage, shredded
DIRECTIONS
1.
Mix the sauce ingredients together in a dutch oven and emulsify until desired texture. Cook on a low simmer while preparing the meatballs.
2.
Grate half of the onion and finely chop the other half. Mix with the other ingredients and the meat. Do not over mix. Form into small meatballs.
Mix the shredded cabbage in the sauce and place the meatballs on top.
4.
3. Cook over medium heat for 30 minutes. Stir occasionally, carefully. Turn the heat down and simmer for approximately 2 to 3 hours.
Passover Carrot Soufflé
Submitted by: Lynn G
INGREDIENTS
2 lbs. carrots, peeled and cut into chunks and cooked tender (or use baby carrots); drain
6 eggs
6 Tbsp. Matzo cake meal
2 tsp. baking powder
1 1/2 cups* sugar
(*3/4 - 1 cup is sufficient)
2 tsp. vanilla
1 cup (2 sticks*) melted butter
(*ONE stick is sufficient)
1/4 tsp. cinnamon
DIRECTIONS
Place cooked carrots into a food processor.
1. Add one egg at a time while processing the carrots until fully blended.
2. Add the remaining ingredients to the food processor and mix well.
3. Pour the mixture into a greased casserole dish.
4. Bake in a preheated oven at 350°F for 1 hour, or until a knife inserted comes out clean.
6.
5. Serve hot or at room temperature.
Squash Soufflé for Passover
Submitted by: our Hadassah friends at Canal Walk
INGREDIENTS
2 packages pureed frozen butternut squash (or squash cubes)
1 16 oz. container of nondairy creamer
1 cup sugar
1 cup cake meal
6 eggs
2 sticks margarine or butter, melted
DIRECTIONS
Thaw squash 1. Beat eggs, add sugar and melted margarine together, mix, then add squash and cake meal and mix at medium speed. 2. Add non-dairy creamer, mix again and put everything in a high lip pan.
3. Bake at 350 degrees for approximately one hour. 4.
Peach Farfel Pudding
Submitted by: our Hadassah friends at Canal Walk
INGREDIENTS
1 lb box matzo farfel
7 eggs
¾ lb melted margarine
1 tsp vanilla
¾ tsp salt
1 cup sugar cinnamon
1 large and 1 medium can sliced peaches
(Retain 2 cups of the peach liquid. If not enough, add water)
DIRECTIONS
Strain farfel with hot water to moisten. 1. Add everything but peaches and mix well. 2. Pour ½ of the mixture in greased pan larger than 13" x 9". 3. Top with half the fruit. 4. Put remaining farfel on top; then top with remaining fruit. Sprinkle with cinnamon. 5. Bake at 350 degrees for 1 hour. 6.
Spinach Quiche
Submitted
by:
our Hadassah friends at Canal Walk
INGREDIENTS
1 tbsp oil
1 onion chopped
1 10 oz. pkg. frozen chopped spinach thawed and drained
5 eggs beaten
3 cups shredded muenster cheese salt
DIRECTIONS
Heat oil, add onions cook till soft. Stir in spinach. 1. Cook until moisture evaporates. 2. Combine eggs, cheese, salt. 3. Add spinach mixture, stir. 4. Put in prepared greased pie pan. 5. Bake for 30 minutes at 350 degrees. 6.
Jelly Thumbprint Cookies
Submitted by: our Hadassah friends at Canal Walk
INGREDIENTS
1 cup sugar
1 cup butter or margarine (2 sticks)
3 large egg yolks
Zest of 1 large lemon
1 ¼ cups matzo cake meal
¾ cup potato starch
¼ tsp. salt
sugar jam- your choice of flavor
DIRECTIONS
Preheat oven to 350 degrees. 1. Cover 2 cookie sheets with parchment paper. 2. In the bowl of a stand mixer, beat the sugar and butter until creamy. Add egg yolks. Beat in lemon zest.
3. Sprinkle in the cake meal, potato starch and salt. 4. Place ½ cup sugar into bowl and drop by tbsp. of dough, coat with sugar. 5. Roll into balls and place on cookie sheet. Use your thumb to make indentation on center of cookie.
6. Fill with ¼ tsp. jam.
7. Bake for 12 minutes. 8. Allow to cool completely before removing cookies from parchment paper. 9.
Easy Almond Cookies
Submitted
by:
our Hadassah friends at Canal Walk
INGREDIENTS
2 egg whites
½ cup sugar
2 cups sliced almonds
1 tsp. vanilla
DIRECTIONS
Whip (whisk) egg whites. Add sugar and mix. 1. Add vanilla and nuts. 2. Use a tsp. to drop cookies on a parchment lined cookie sheet. 3. Bake at 350 degrees for about 15 minutes- checking to see they don’t burn. 4.
Flourless Chocolate Cake
Submitted by: our Hadassah friends at Canal Walk
INGREDIENTS
4 oz. bittersweet chocolate
¾ cup sugar
½ cup unsweetened cocoa powder
1 stick butter
3 large eggs
DIRECTIONS
Preheat oven to 375 degrees. 1. Butter sides of a 8" round spring form baking pan. 2. Line bottom of pan with buttered parchment paper. 3. Chop chocolate into small pieces. 4. In double boiler over simmering water, melt chocolate and stick of butter, stirring until smooth. 5.
Remove from heat and whisk in sugar with chocolate mix. 6. Add eggs and whisk well.
7. Stir ½ cup cocoa over chocolate mix and combine. 8. Pour batter into prepared pan. 9. Place pan on foil lined cookie sheet as butter may drip. 10.
Place in oven and bake 25 minutes or until top has formed a thin crust. 11. Cool cake on rack 5 minutes. Invert onto cake plate. 12. Sprinkle confectioners sugar on top. 13.
Unbelievable Brownies
Submitted by: our Hadassah friends at Canal Walk
INGREDIENTS
4 eggs
2 cups sugar
1 cup vegetable oil
½ tsp sea salt
¾ cup cocoa powder
1 cup potato starch
½ cup chocolate chips (optional)
DIRECTIONS
Preheat oven to 350 degrees. 1. Spray 11" x 17" pan with non-stick spray. 2. Beat sugar and eggs until smooth. Add oil & salt. Mix
3. Sprinkle in cocoa powder and mix to make chocolaty batter. 4. Add potato starch and mix to combine. Add chips if using.
6.
5. Pour into prepared pan. Bake for 35-40 minutes. Allow to cool before serving.
Mandel Brot
Submitted by: our Hadassah friends at Canal Walk
INGREDIENTS
2 cups sugar
½ lb. margarine (or butter)
6 eggs
2 ¼ cups matzo cake meal
¾ cups potato starch
1 tsp. vanilla
1 tsp. lemon extract
1 cup walnuts, chopped (optional)
cinnamon sugar
Cinnamon Sugar
½ cup granulated sugar
1 tbsp. cinnamon (or to taste)
DIRECTIONS
Preheat oven to 350 degrees. 1. Mix together sugar and margarine (or butter). Add eggs one at a time.
2. Add vanilla and lemon extract
3. Sift matzo meal and potato starch together, then add dry ingredients to egg and sugar.
4. Fold in walnuts.
5. Form into two long loaves. Sprinkle with cinnamon sugar. Bake at 350 degrees for ½ hour
6. Remove from the oven and cut into 1 inch pieces. Lay the pieces bak down onto sheets.
7. Put back in over for 12-15 minutes
8. Turn off oven. Crack the oven open and let the cuts cool in the oven. 9.
Oma’s Chocolate Nut Torte
Submitted by: Paige S
INGREDIENTS
3 layers:
1 cup butter or margarine
1-pound walnuts
2 cups (either Potato Starch or Matzah Cake Meal)
1 cup sugar
1 egg
Filling:
½ -2/3 pint sour cream
1 Cup of nuts – that you had set aside
1 Cup of Powered Sugar
Mocha Icing:
6 tablespoons of hot strong black coffee
6 tablespoons of cocoa
Stir the above together
1 teaspoon of vanilla
Confectioners sugar – about 1 ½ cups (enough to make the mocha part spread over the entire top of torte
2.
DIRECTIONS
Grind 1 cup of walnuts very finely and set aside.
1. Mix potato starch, leftover ground walnuts, and sugar. Add egg and butter, then mix until well combined.
3.
Line 3 cake pans with non-stick foil, making sure it's large enough to hang over the edges. Divide the mixture evenly into the pans and spread with your fingers.
4. Once baked, lift the layers out with the foil and let them cool on the counter or a cooling rack.
Bake at 350°F for 10-20 minutes to dry out, but do not over-dry. Check periodically.
5. Ensure the cake plate is flat for easy layer transfer.
6. Choose the most intact layer for the bottom, the most broken for the middle, and the next best for the top. Press any broken parts together with your hands.
8.
7. Split the filling in half. Spread the first half on the bottom layer, flip the second layer on top, spread the second half of the filling, and flip the third layer on top