SSBJCC Passover Community Cookbook 2025

H O M E M A D E P A S S O V E R R E C I P E S

BY THE BRIDGEWATER JCC

Table of Contents 1. Grandma’s Matzo Farfel Kugel 2. Mom’s Passover Rolls 3. Cousin Liz’s Charoset 4. Chicken Mina de Matzah 5. Persian Charoest (from Iran) 6. Passover Chocolate Chip Cookies 7. D Golden’s Bread 8. Chocolate Farfel Clusters 9. Ann Bernstein’s Sponge Cake 10. Italian Almond Cake 11. Chocolate Toffee Matzah Crack 12. Matzah Arayes 13. Meatballs and Cabbage 14. Passover Carrot Soufflé 15. Squash Soufflé for Passover 16. Peach Farfel Pudding 17. Spinach Quiche 18. Jelly Thumbprint Cookies 19. Easy Almond Cookies 20. Perfect Passover Macaroons 21. Flourless Chocolate Cake 22. Unbelievable Brownies 23. Apricot Bars 24. Mandel Brot 25. Oma’s Chocolate Nut Torte

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)

DIRECTIONS

1. Preheat oven to 325 degrees 2. Pour hot water over the Farfel and drain 3. Mix all other remaining ingredients into the Farfel.

4. Bake in a greased baking dish 40-60 minutes.

5. Enjoy for breakfast every morning of Passover

Mom’s Passover Rolls Submitted by: Susan S

INGREDIENTS

1/3 cup neutral oil 1 cup water 2 tsp sugar 1/2 tsp salt

DIRECTIONS 1. Preheat oven 375 degrees F 2. Prepare either a muffin tin or a cookie sheet (line it with parchment paper and spray avocado oil) 3. In a saucepan - mix oil, water, sugar, salt and cook over heat until mixture comes to a boil

1 cup matza meal

4. Add the matza meal and stir until

3 eggs

5. Take off heat and cool slightly

combined 6. Add eggs, one at a time, stirring well after each addition. Stir until blended 7. Place on a greased cookie sheet with parchment paper or a greased muffin tin 8. Bake 40-45 minutes.

Cousin Liz's Charoset Submitted by: Susan S

INGREDIENTS 1.5 cups pistachios, unsalted

DIRECTIONS 1. If bought dry roasted pistachios- skip this

1/2 cup dates, pitted and chopped

step. If not, lightly toast over a skillet on

1/2 cup dried cherries, chopped

medium heat for 4 minutes. Then cool.

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

2. 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) 3. Mix in honey, lemon juice, orange peel and spices 4. Coarsely chop pistachios - mix in just before serving. Sprinkle with mint as optional.

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

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,

Salt

cinnamon, cumin, baharat and honey. If need a little more

Pepper

honey or olive oil to come together - add more.

1 tsp cinnamon 1 tsp cumin

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

1/2 tsp baharat - allspice + cinnamon

and dunk the matzah sheet for 15 seconds to make softer. Lay on

2 TBSP honey

a paper towel to dry, then put in the pan you are baking with.

4-5 sheets of matza 2 8x8 brownie pans - one for the pie, the other for soaking the matza

6. Do this again so there are 2 or 3 sheets 7. Spread a layer of the potato onion mixture on top of the matzah.

8. Then add the entire chicken mixture.

9. Finish with the potato onion mixture again 10. Top with two more sheets of matzah dipped in water.

11. Scramble 2 eggs and pour over top.

12. Bake 350 degrees for 40-45 minutes

Persian Charoset (from Iran) Submitted by: Rana S

INGREDIENTS 1/2 lb almonds 1/2 lb walnuts 1 1/2 red apples peeled and cored 1 1/2 yellow apples peeled and cored

DIRECTIONS 1. Chop the almonds, walnuts, apples, dates, and grapes.

2. Mix all ingredients (apples, dates,

8 dates

grapes, raisins, nuts, and cinnamon)

40 large ribier or black grapes

in a bowl.

Red wine (enough to make pasty consistency) Pepper to taste

3. Slowly add red wine until the mixture reaches a pasty consistency.

2 handfuls of raisins

4. Add pepper to taste.

1 pomegranate peeled (optional)

5. Chill in the fridge for at least 1 hour.

2 handfuls of filberts (optional)

6. Serve and enjoy!

1 tsp cinnamon

Passover Chocolate Chip Cookies Submitted by: Debbie G

INGREDIENTS

DIRECTIONS

1 cup unsalted butter

1. Preheat oven to 350 degrees F.

1 ½ cups brown sugar

2. Cream the butter with 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

honey, vanilla and salt.

3. Add eggs and mix well.

4. Mix in cake meal and matzo meal. Stir in the chocolate chips.

5. Drop by tablespoons onto ungreased cookie sheets 2 inches apart. Press down slightly to flatten.

6. Bake for 12-15 minutes until slightly golden.

These are great when slightly warmed, dipped in a cold, frothy glass of milk.

D Golden’s Bread Submitted by: Debbie G

INGREDIENTS

DIRECTIONS

2 cups sugar

1. Preheat the oven to 350 degrees.

½ lb of butter

2. Cream the sugar and butter.

6 eggs

3. Add eggs, on at a time, beating after each

2 ¾ cup matzo cakemeal ½ tsp of salt ¾ cup potato starch

addition.

4. Sift together matzo cake meal, salt and potato starch and fold into egg mixture.

2 tsp vanilla

5. Add chocolate and nuts and mix well.

2 3oz bars bittersweet chocolate

6. Form into two loaves that are 2" wide.

broken up 1 cup nuts chopped 1 tsp cinnamon mixed with 2 tsp sugar

Sprinkle with cinnamon sugar mix.

7. Grease cookie sheet and bake for approximately 45 mins.

8. Slice while warm into slices.

9. Toast in oven about 10 minutes on each side.

Chocolate Farfel Clusters Submitted by: Debbie G

INGREDIENTS 1 12oz package semisweet chocolate 1 cup toasted matzo

DIRECTIONS

1. Melt chocolate in a double boiler or microwave.

2. Pour chocolate into a large

farfel

bowl. Add farfel and raisins our

1 cup raisins OR toasted

nuts and mix thoroughly.

chopped pecans or walnuts

3. Spoon chocolate mixture onto wax paper lined baking sheet or into ruffled paper cups.

4. Refrigerate until it sets.

Ann Bernstein’s Sponge Cake Submitted by: Debbie G

INGREDIENTS

DIRECTIONS

9 eggs

1. Preheat oven to 350 degrees.

1 cup potato starch

2. Separate 7 eggs (keep the yolks).

1 ½ cups sugar

3. Beat whites and refrigerate in a

1 entire lemon or orange grated

separate bowl.

4. Beat the 7 yolks plus 2 whole eggs.

5. Add sugar gradually and beat well.

6. Add lemon or grated orange.

7. Add potato starch gradually.

8. Bake for 1 hour and take out of oven and immediately invert the pan.

Keep inverted until cake is cooled.

Italian Almond Cake Submitted by: Kate W

INGREDIENTS oil or cooking spray for greasing the pan

DIRECTIONS 1. 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.

4 eggs, white and yolks

2. Using a stand mixer or large bowl with hand beaters, beat

separated

3. In another large bowl, whisk the egg yolks with the sugar,

1/2 cup granulated sugar zest of one small orange 1/4 cup orange juice (should be what you get

the egg whites until stiff peaks form. orange zest, and orange juice.

4. Stir in the almond flour and a pinch of salt.

5. 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.

from one small orange)

7. Pour into the prepared pan and sprinkle with the sliced

1 1/2 cups almond flour

brown, and bounces back when you lightly push it in the

pinch salt 1/2 cup raw sliced almonds

almonds. Bake for about 25 minutes, or until it's golden center.

8. Allow to cool, and run a sharp knife around the perimeter of the cake before removing the sides of the pan.

9. 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

DIRECTIONS 1. 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.

2. Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.

3. 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.

maximum flavor)

Remove it and set it on a rack. Sprinkle chocolate chips on

½ teaspoon sea salt flakes or

top and let them melt for 3-5 minutes. Spread the chocolate,

kosher salt

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.

Matzah Arayes Submitted by: Alex I

INGREDIENTS 4 matzah squares Meat filling: 1 pound ground beef (can use any ground meat of choice) 1 onion finely chopped 4 garlic cloves, finely chopped 1 red pepper finely chopped 1 bunch parsley finely chopped 1 red chili finely chopped (optional) 1/4 cup oil 1 tosp. salt 1 tsp. black pepper 1 tosp. paprika 1/2 tsp. Cinnamon

DIRECTIONS 1. Wet the matzah squares under a faucet and place them in a clean kitchen towel. Set them aside until they are flexible, but not too soggy.

2. In a bowl, mix together ground meat, chopped onion, garlic, red pepper, and parsley. Chill the mixture for flavor.

3. Once the matzah is flexible, cut each square into four smaller pieces.

4. Place a heaping tablespoon of the meat filling in the center of each matzah piece and spread it to three corners.

5. Fold the top flap of each matzah square to form a triangle, sealing the filling inside.

6. Heat oil in a pan over medium heat. Cook the filled matzah triangles face down for about 5 minutes until golden brown.

7. Flip the matzah arayes and cook for another 5 minutes until crispy.

8. Sear the exposed meat side for a few seconds with tongs to make it crispy.

9. Transfer to a wire rack to drain excess oil.

Meatballs and Cabbage Submitted by: Janis G

INGREDIENTS

DIRECTIONS

Sauce 2 14 oz cans of diced tomatoes

1. Mix the sauce ingredients together in a dutch

1 8 oz can of tomato sauce

oven and emulsify until desired texture. Cook

1/2 cup lemon juice

on a low simmer while preparing the

1/2 14 oz can of cranberry sauce

meatballs.

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

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.

3. Mix the shredded cabbage in the sauce and place the meatballs on top.

4. 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

DIRECTIONS 1. Place cooked carrots into a food processor.

2. Add one egg at a time while processing the carrots until fully blended.

3. Add the remaining ingredients to the food processor and mix well.

4. Pour the mixture into a greased casserole dish.

5. Bake in a preheated oven at 350°F for 1

(*ONE stick is sufficient)

hour, or until a knife inserted comes out

1/4 tsp. cinnamon

clean.

6. Serve hot or at room temperature.

Squash Soufflé for Passover

Submitted by: our Hadassah friends at Canal Walk

INGREDIENTS

DIRECTIONS

2 packages pureed frozen

1. Thaw squash

butternut squash (or

2. Beat eggs, add sugar and melted

squash cubes)

margarine together, mix, then add

1 16 oz. container of non-

squash and cake meal and mix at

dairy creamer 1 cup sugar 1 cup cake meal 6 eggs 2 sticks margarine or butter, melted

medium speed.

3. Add non-dairy creamer, mix again and put everything in a high lip pan.

4. Bake at 350 degrees for approximately one hour.

Peach Farfel Pudding

Submitted by: our Hadassah friends at Canal Walk

INGREDIENTS

DIRECTIONS

1 lb box matzo farfel

1. Strain farfel with hot water to moisten.

7 eggs

2. Add everything but peaches and mix well.

¾ lb melted margarine

3. Pour ½ of the mixture in greased pan

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)

larger than 13" x 9".

4. Top with half the fruit.

5. Put remaining farfel on top; then top with remaining fruit. Sprinkle with cinnamon.

6. Bake at 350 degrees for 1 hour.

Spinach Quiche

Submitted by: our Hadassah friends at Canal Walk

INGREDIENTS 1 tbsp oil 1 onion chopped

DIRECTIONS 1. Heat oil, add onions cook till soft. Stir in spinach.

1 10 oz. pkg. frozen chopped

2. Cook until moisture evaporates.

spinach thawed and drained

3. Combine eggs, cheese, salt.

5 eggs beaten

4. Add spinach mixture, stir.

3 cups shredded muenster

5. Put in prepared greased pie pan.

cheese

6. Bake for 30 minutes at 350 degrees.

salt

Jelly Thumbprint Cookies

Submitted by: our Hadassah friends at Canal Walk

INGREDIENTS

DIRECTIONS

1 cup sugar

1. Preheat oven to 350 degrees.

1 cup butter or margarine

2. Cover 2 cookie sheets with parchment paper.

(2 sticks)

3. In the bowl of a stand mixer, beat the sugar and

3 large egg yolks

butter until creamy. Add egg yolks. Beat in lemon

Zest of 1 large lemon

zest.

1 ¼ cups matzo cake meal ¾ cup potato starch ¼ tsp. salt sugar jam- your choice of flavor

4. Sprinkle in the cake meal, potato starch and salt.

5. Place ½ cup sugar into bowl and drop by tbsp. of dough, coat with sugar.

6. Roll into balls and place on cookie sheet. Use your thumb to make indentation on center of cookie.

7. Fill with ¼ tsp. jam.

8. Bake for 12 minutes.

9. Allow to cool completely before removing cookies from parchment paper.

Easy Almond Cookies

Submitted by: our Hadassah friends at Canal Walk

INGREDIENTS 2 egg whites ½ cup sugar

DIRECTIONS 1. Whip (whisk) egg whites. Add sugar and mix.

2 cups sliced almonds

2. Add vanilla and nuts.

1 tsp. vanilla

3. Use a tsp. to drop cookies on a parchment lined cookie sheet.

4. Bake at 350 degrees for about 15 minutes- checking to see they don’t burn.

Perfect Passover Macaroons Submitted by: our Hadassah friends at Canal Walk

INGREDIENTS

DIRECTIONS

1 ½ cups sweetened coconut

1. Preheat oven to 350 degrees

2 large egg whites

2. Line cookie sheets with parchment

⅓ cup sugar 1 tsp vanilla Pinch of kosher salt

paper.

3. Beat egg whites until soft peaks from.

4. Add sugar gradually.

5. Fold in vanilla, salt & coconuts 6. Wet hands with cold water; drop small rounds on cookie sheets about 1" apart.

7. Pinch the top of the mound.

8. Bake on the highest rack for 15 minutes.

9. Cool for 5 minutes and remove to rack.

10. Store in containers. Freezes well.

Flourless Chocolate Cake

Submitted by: our Hadassah friends at Canal Walk

INGREDIENTS 4 oz. bittersweet chocolate ¾ cup sugar

DIRECTIONS 1. Preheat oven to 375 degrees.

2. Butter sides of a 8" round spring form baking pan.

3. Line bottom of pan with buttered parchment paper.

½ cup unsweetened cocoa

4. Chop chocolate into small pieces.

powder

5. In double boiler over simmering water, melt

1 stick butter

6. Remove from heat and whisk in sugar with chocolate

3 large eggs

chocolate and stick of butter, stirring until smooth. mix.

7. Add eggs and whisk well.

8. Stir ½ cup cocoa over chocolate mix and combine.

9. Pour batter into prepared pan.

10. Place pan on foil lined cookie sheet as butter may drip.

11. Place in oven and bake 25 minutes or until top has formed a thin crust.

12. Cool cake on rack 5 minutes. Invert onto cake plate.

13. Sprinkle confectioners sugar on top.

Unbelievable Brownies

Submitted by: our Hadassah friends at Canal Walk

INGREDIENTS

DIRECTIONS

4 eggs

1. Preheat oven to 350 degrees.

2 cups sugar

2. Spray 11" x 17" pan with non-stick spray.

1 cup vegetable oil

3. Beat sugar and eggs until smooth. Add oil &

½ tsp sea salt ¾ cup cocoa powder 1 cup potato starch ½ cup chocolate chips (optional)

salt. Mix 4. Sprinkle in cocoa powder and mix to make chocolaty batter.

5. Add potato starch and mix to combine. Add chips if using.

6. Pour into prepared pan. Bake for 35-40 minutes. Allow to cool before serving.

Apricot Bars

Submitted by: our Hadassah friends at Canal Walk

INGREDIENTS ½ lb margarine

DIRECTIONS 1. Mix together margarine, egg yolks, salt,

2 eggs yolks

sugar, cake meal, and lemon rind.

pinch of salt

2. Pat ¾ of the mixture in a 9 x 13 pan.

1 cup sugar

3. Bake 20 minutes at 325 degrees.

2 cups sifted cake meal

4. Refrigerate the remaining dough.

2 tsp grated lemon rind Topping 1 lb. apricot jam 1 tbsp. lemon juice ½ cup almond slices

5. Mix jam and lemon juice and spread over baked mixture. Sprinkle with almond jam.

6. Then sprinkle remaining dough on top 7. Bake 30 minutes 325 degrees. Cool. Cut into bars.

Mandel Brot

Submitted by: our Hadassah friends at Canal Walk

INGREDIENTS

DIRECTIONS

2 cups sugar

1. Preheat oven to 350 degrees.

½ lb. margarine (or butter)

2. Mix together sugar and margarine (or butter).

6 eggs 2 ¼ cups matzo cake meal ¾ cups potato starch 1 tsp. vanilla 1 tsp. lemon extract

Add eggs one at a time.

3. Add vanilla and lemon extract 4. Sift matzo meal and potato starch together, then add dry ingredients to egg and sugar.

5. Fold in walnuts.

6. Form into two long loaves. Sprinkle with

1 cup walnuts, chopped

cinnamon sugar. Bake at 350 degrees for ½

(optional)

hour

cinnamon sugar

7. Remove from the oven and cut into 1 inch pieces. Lay the pieces bak down onto sheets.

Cinnamon Sugar ½ cup granulated sugar 1 tbsp. cinnamon (or to taste)

8. Put back in over for 12-15 minutes 9. Turn off oven. Crack the oven open and let the cuts cool in the oven.

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)

DIRECTIONS 1. Grind 1 cup of walnuts very finely and set aside.

2. 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

1 cup sugar

mixture evenly into the pans and spread with your

1 egg

fingers.

Filling: ½ -2/3 pint sour cream 1 Cup of nuts – that you had set aside 1 Cup of Powered Sugar

4. Bake at 350°F for 10-20 minutes to dry out, but do not over-dry. Check periodically.

5. Once baked, lift the layers out with the foil and let them cool on the counter or a cooling rack.

Mocha Icing:

6. Ensure the cake plate is flat for easy layer transfer.

6 tablespoons of hot strong black coffee

7. Choose the most intact layer for the bottom, the most

6 tablespoons of cocoa

broken for the middle, and the next best for the top.

Stir the above together

Press any broken parts together with your hands.

1 teaspoon of vanilla

8. Split the filling in half. Spread the first half on the

Confectioners sugar – about 1 ½ cups

bottom layer, flip the second layer on top, spread the

(enough to make the mocha part spread

second half of the filling, and flip the third layer on top.

over the entire top of torte

THESE RECIPES WERE DONATED BY OUR WONDERFUL COMMUNITY MEMBERS AT THE JCC. HAVE A ZISSEN PESACH!