Passover recipe

Yes, it's the unleavened holiday.


Apple Cake

CAKE:
3 eggs
3/4 cup sugar
1/3 cup oil
3/4 cup cake meal
5 apples, peeled and sliced (Granny Smiths are best)

TOPPING:
1/3 cup chopped walnuts
1/2 cup sugar
2 tsp. cinnamon

In a medium sized mixing bowl, beat the eggs with the sugar and oil until the mixture is light. Add the cake meal and mix well. Pour half of the mixture into a lightly greased 8 or 9 inch square baking pan. Distribute half the apples over the batter. Pour the remaining batter over the apples and cover with the remaining apples. Combine topping ingredients in a small bowl; sprinkle over the apples. Bake in a preheated 350~ oven for approximately 1 1/2 hours. Serves 8-9. You can double the recipe and bake in a 9x13 pan.

Passover Brownies

1/2 cup oil
1/2 cup of matzo cake meal
1 cup sugar
1/3 cup cocoa
3 large eggs
1/2 cup chopped nuts
Mix oil and sugar. Add eggs and mix again. Sift cake meal and cocoa together and add to mixture. Add nuts and mix thoroughly. Grease 8x8 pan and pour in batter. Bake at 350 degrees for 35 minutes. Cut in squares.


My favorite are macaroons:

Yield: 24 servings

1 1/3 c Flaked coconut
1/3 c Sugar
2 tb Potato starch
1/8 ts Salt
2 Egg whites
1/2 ts Almond extract
Mix all ingredients together until well blended. Drop by teaspoonfuls on greased and potato starched cookie sheet.

Bake at 325 degrees about 20 minutes or until golden around edges. Remove from cookie sheet immediately and place on platter to cool.

These will freeze very well. You may add chocolate to the batter if desired or you may add cherries to batter. Also good if you would like to dip them in chocolate to cover. Cookies should be light gold all over as well as edges; but do not let them get too brown. At other times of the year you may substitute flour for the potato starch.

I couldn't reach my cousin, but I found this recipe in the meantime...

Flourless Chocolate Torte

10 ounces good imported bittersweet chocolate, broken into pieces
1/2 cup (1 stick) unsalted butter or margarine, at room temperature
1/2 cup granulated sugar plus more for sprinkling
5 large eggs, separated
1/3 cup finely ground almonds (done in a food processor)
2 tablespoons kosher for passover cognac or dark rum
Whipped cream, optional
Fresh raspberries, optional

Preheat oven to 300 degrees and grease well a 9-inch springform pan and line bottom with parchment paper.
Melt the chocolate in a double boiler over hot, not boiling water. When the chocolate is melted, turn off the heat and leave it over the hot water to cool slowly.

Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and almost white. Add egg yolks and beat for 1 minute. Add the almonds and cognac and beat 2 minutes more.

In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup sugar. Continue beating the whites until they are stiff and shiny.

Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined. Fold in 1/4 of this chocolate mixture into the egg whites; then gradually fold the egg whites back into the rest of the chocolate mixture, taking care not to deflate the batter. Pour the mixture into the prepared pan and bake for 25 to 30 minutes, or until a tester comes out covered with a thick, moist, not wet, and crumby coating. Allow cake to cool for 30 minutes in the pan.

Loosen the edges with a knife and carefully turn the cake out onto a plate. Remove the parchment paper. Sprinkle with the sugar. Serve at room temperature or chilled with whipped cream and raspberries on the side.


Sounds yummy!

Oooh, Misty, I LOOVE mackaroons!

But i buy them!

Don't ask me, I can't cook.

But yes, it is the unleavened holiday

Those macaroons look yummy - I'll make a sample htis weekend

thansk