PASSOVER BAKING AND MORE!
PINEAPPLE CRUMBLE
Serves 8 or more
Matzo meal makes a perfect crumble topping.
16-ounce can unsweetened crushed pineapple, drained
2 medium pears or apples, peeled, cored, and finely diced
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
dash nutmeg
Crumb topping:
3 tablespoons soy or safflower margarine
2/3 CUP matzo meal
1/3 cup finely ground walnuts
1/2 CUP light brown sugar
1/2 teaspoon cinnamon
vanilla frozen yogurt or nondairy frozen dessert
Preheat the oven to 350 degrees.
Combine the first 5 ingredients in a mixing bowl, then pat into a 9-inch
square baking pan.
Melt the margarine in a skillet, then remove from the heat. Stir in the
remaining topping ingredients until evenly coated with the margarine.
Sprinkle evenly over the top of
the pineapple mixture. Bake for 25 to 30 minutes, or until the crumb topping
is lightly golden. Serve warm over vanilla frozen yogurt or nondairy dessert.
PASSOVER ORANGE PUDDING
Ingredients:
1/2 cup sugar (can use less sugar)
4-1/2 Tbsp Passover potato starch
4 cups strained orange juice
1 tsp grated orange zest
Combine sugar & potato starch in medium saucepan. Slowly pour in orange
juice, stirring with whisk if necessary, to prevent lumps from forming. Add
zest.
Cook over low heat, stirring constantly until mixture is smooth and
thickened, about 20 minutes. Cover & chill before using. Can be made a day
ahead.
NOTE: the orange juice can be replaced with most other fresh juices for
different types of pudding. Ceres makes a wide assortment of juices for
Passover, including strawberry and passionfruit!
FESTIVE MACAROONS I (makes about 20)
>From No-Cholesterol Passover Recipes by Debra Wasserman
2 cups shredded coconut
4 ripe bananas
1/4 cup cocoa
1/2 cup walnuts, chopped
Preheat oven to 350 degrees. Blend ingredients together. Form pyramids on a
cookie sheet. Bake at 350 for 20 minutes.
Total calories per macaroon: 89
Fat: 5 grams
Protein: 1 gram
FESTIVE MACAROONS II
>From No-Cholesterol Passover Recipes by Debra Wasserman
1 cup shredded coconut
2 ripe bananas
Preheat oven to 350 degrees. Blend ingredients together. Form pyramids on a
cookie sheet. Bake at 350 for 20 minutes.
BUTTER PECAN MATZA CRISPS
2 unsalted matzos
2/3 C. Margarine
2/3 C. brown sugar
2/3 C. chopped pecans
1 t. vanilla
1/2 C. chocolate chips
Lay matzos side by side in a foil-lined cookie sheet. Melt margarine, add
sugar and pecans and stir until boiling. Boil until big bubbles form--1 to 2
minutes. Remove from heat, add vanilla and pour over matzos, up to, but not
over edges. Bake @ 375 3-6 minutes until matzos are crisp. Scatter chocolate
over hot matzos. Let cool.
NO BAKE CHOCOLATE MATZO ROLL
>From The Jewish Vegetarian Year Cookbook by Roberta Kalechofsky
4 squares plain matzo
water for moistening matzo
¼ cup sugar
3 Tbsp strong coffee
4 oz semi-sweet chocolate
1 Tbsp brandy (optional, but nice)
1 cup margarine at room temperature
¾ cup chopped walnuts
glaze:
2 oz semi-sweet chocolate
3 TBSP water
garnish:
1 pint strawberries, washed but not hulled
In a large bowl, soak matzo in water briefly. Drain water and crumble matzo
Melt chocolate with coffee and sugar in the top of a double boiler or in a
small bowl in the microwave. Add brandy if using. Cool.
In a large mixing bowl, beat margarine until fluffy. Add chocolate mixture,
beating well. Stir in matzo and nuts.
Place a piece of wax paper about 2 feet long on a work surface. Use a large
spoon to shape a mass about 10" long and 2" in diameter. Wrap the
wax paper
around it and shape into a cylinder. Tuck the ends under, place on a plate,
and refrigerate at least 3 hours until firm.
Melt glaze ingredients. Unwrap the roll, spoon glaze over it evenly, and
chill again. To serve arrange on a platter surrounded by berries or serve
slices on individual plates with a berry or two on the side. Slice with
serrated knife. Serves 10-12. (This is very rich, so the servings are small)
PASSOVER APPLE CRISP
FILLING;
5 tart apples, peeled & sliced
1/2 C raisins
1/2 C sugar
1/2 tsp. cinnamon
juice of 1 fresh lemon
TOPPING;
1/2 C sugar
1 C matzoh meal
1 tsp cinnamon
1/2 stick margarine
1/2 C thinly sliced or chopped almonds
Lightly oil a 9x13 glass baking dish. Heat oven to 375 degrees. Place sliced
apples in prepared pan, & sprinkle rest of filling ingredients evenly over
apples
In a med. bowl, combine all topping ingredients except nuts Mix until
topping looks like coarse corn meal. Sprinkle evenly over apple mixture. Bake
for about 30 min. or until pan juices start to bubble up through topping.
Sprinkle w/ almonds before serving
Good warm or at room temperature
PASSOVER VERY FUDGY BROWNIES
Preheat oven to 325 degrees. Lightly grease an 8" x 8" glass pan.
Mix together in mixing bowl:
2 Tbsp potato starch beaten with 3 Tbsp water
1 cup sugar
1/4 c. unsweetened cocoa powder
dash of salt
Add:
1 mashed ripe banana
1/4 cup unsweetened applesauce
1/2 cup matzo cake meal*
1/4 cup raisins
Bake 25-30 minutes. Cut when cool.
*If you don't have matzo cake meal, just put some matzo meal in a blender to
make it a bit more fine than matzo meal.