What's Passover with out special food.
TheHolidaySpot have selected some special recipes for Passover. You can
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1/4 lb. Butter; Softened
1/2 cup Granulated Sugar
2 Medium Eggs
2 tsp. Potato Starch
3/4 cup Matzo or Cake Meal
Cheese Pie Filling:
1 lb. Dry Cottage Cheese or Farmer's Cheese
1/2 cup Sour Cream
Up to 2 Tbs. Lemon Juice and Sugar to Taste
Fresh Strawberries, Sour Cream or Yogurt (Optional)
In a medium mixing bowl cream butter and sugar together. In a separate bowl, mix eggs, potato starch and cake meal, then add to butter and sugar mixture. Thoroughly combine all ingredients and spread half of batter onto the bottom of a 9" x 13" greased baking dish.
Combine all cheese pie filling ingredients together and pour over dough, spread evenly. Places reserved half of batter on top, in a crisscross pattern if desired. Bake in pre-heated 350-F degree oven for 1-hour. Serve with strawberries and sour cream or yogurt.
4 cups Matzo Farfel
4 Eggs; Well Beaten
2/3 cup Granulated Sugar
1/4 tsp. Salt
1/2 cup Oil
3 Tart Apples; Peeled, Cored and Diced
1/2 cup Raisins
Juice of 2 Oranges (About 3/4 cup)
1 tsp. Cinnamon
Place Farfel in a bowl and cover with cold water for 1 minute, then drain. In a separate bowl, add sugar and oil to well beaten eggs and thoroughly combine by mixing or beating. Add salt and orange juice and blend mixture thoroughly. Add diced apples, raisins and cinnamon to the mixture and blend. Pour over Farfel and stir to combine. Pour entire mixture into a 9-inch by 13-inch greased baking dish. Bake in a pre-heated 350-F degree oven for 1-hour and serve warm.
2 tablespoons chicken fat
1 egg, slightly beaten
1 teaspoon salt
1 cup matzos meal
1 cup boiling water
pepper to taste
Pour boiling water over meal, stir until absorbed, add fat, then egg and seasoning. Mix well and chill for one hour or longer. Make balls the size of a walnut, greasing palms of hands or moistening with cold water occasionally if sticky. Drop into boiling soup 15 minutes before serving.
2 tbsp. chicken fat or oil,
2 Whole eggs,
1/2 cup of matzah meal,
1 tsp. of salt,
2 tbsp. of water or chicken soup.
Mix the chicken fat with the eggs. Combine the matzah
meal with the salt and blend thoroughly. Add water and stir gently.
Leave undisturbed for 20 minutes. Next, mold the matzah meal into round
balls of small size or of any size that you wish. Then add them to
simmering home-made chicken soup and let boil there for 20-30 minutes to
absorb all the flavor of the soup. Then serve 'em hot. Makes 8-10 balls.
1-1/3 cups butter
1-1/2 cups plus
1/3 cup sugar, divided
2/3 cup Cocoa
5 eggs, separated
2 tablespoons water
1 teaspoon vanilla extract
1 cup ground blanched almonds
3 tablespoons matzo cake meal
1/2 cup apricot preserves
CHOCOLATE CREAM FROSTING (recipe below)
Whole almonds (optional)
1. Heat oven to 350 F. Line bottoms of two 9-inch round baking pans with parchment or wax paper.
2. In medium saucepan over low heat, melt butter. Add 1-1/2 cups sugar and cocoa; stir until well blended. Remove from heat; cool to room temperature.
3. In large bowl, beat egg yolks until slightly thickened. Gradually add cocoa mixture, beating until blended. Stir in water and vanilla. Stir together ground almonds and cake meal; stir about half of mixture into chocolate batter. In small bowl, beat egg whites until foamy; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold remaining almond mixture into beaten whites. Gradually add egg white mixture to chocolate batter, folding gently until well blended. Pour batter into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes (cake will settle slightly). Remove from pans to wire racks; peel off paper. Cool completely.
5. Place 1 layer on serving plate. Heat apricot preserves; strain. Discard fruit. Spread melted preserves over top of layer. Top with remaining layer.
6. Prepare CHOCOLATE CREAM FROSTING; spread over top and sides of torte. Refrigerate until serving time. Garnish with whole almonds, if desired. Cover; refrigerate leftover torte. 12 servings. CHOCOLATE CREAM FROSTING In medium bowl, stir together 1/2 cup sugar and 1/4 cup Cocoa. Add 1 cup (1/2 pt.) whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff. About 2 cups frosting.
Break up 4 sheets plain matzo into a large bowl. (Pieces should be small, but the matzo should not be in crumbs. Pieces should range from the size of a large corn flake to a small snack cracker.) Boil the kettle. Pour boiling water over the matzo until it is saturated, but there should not be any water hanging around in the bowl (if there is, just pour it out.) Add two eggs and salt and pepper to taste.
Add a thin layer of vegtable oil (you can also use butter for better taste) to a heavy medium-sized skillet. Heat until medium-hot. Pour matzo mixture into skillet and spread around like a thick omelet. Brown for 4-5 minutes; then turn. Brown other side for a few minutes.