Archive for the ‘Passover Foods’ Category

Carmel Matzah Crunch

4-6 unsalted matzahs

1 cup butter

1 cup brown sugar

12 ounces chocolate chips

1 cup almonds, slivered

Line cookie sheet with baking parchment or waxed paper. Cover with matzot. Be sure to cover the entire cookie sheet..cut extra pieces to fit. Preheat oven to 375˙.

Melt butter in heavy pan and add brown sugar. Stirring till mixture comes to a boil. Continue stirring for 3 min longer. Remove and pour immediately over Matzah. Spread if necessary to cover.

Place in oven and immediately reduce heat to 350˙. Bake for 15 minutes. Check to make sure it is not burning. If it seem to be browning too quickly reduce heat to 325˙.

Remove from oven and sprinkle caramel covered matzah with chocolate chips and let stand until fully melted. Spread evenly. Cover with almond slivers and let cool. When cool enough place in freezer.

After well chilled in freezer remove from cookie sheet and peel off wax paper. Break into pieces and store in air tight container in refrigerator.

Macaroons (White and Chocolate)

MacaroonsIngredients:

3 large egg whites

1 cup sugar

1 tsp vanilla

3 cups coconut flakes

For chocolate: 6 Tbsp cocoa powder and 2 Tbsp coconut oil (or cooking oil) OR 2 squares melted chocolate

Directions:

Preheat oven to 325˚. Line cookie sheets with waxed paper and spray with cooking spray.

Beat egg whites until fluffy. Gradually beat in sugar and vanilla, beating until peaks are very stiff. By hand, blend in the coconut.

Drop rounded teaspoons of mixture 2 inches apart onto protected baking sheets. Bake approximately 19-20 minutes or until they turn a little brown and the bottoms are solid. Allow to cool completely and then carefully remove from wax paper.

For chocolate macaroons add chocolate to the batter before baking. You can also divide the batter in half and add melted chocolate to one portion.

 

Chocolate Macaroons

Chocolate Macaroons

3 large egg whites

1 cup sugar

1 tsp. vanilla

3 cups coconut

2 squares of melted chocolate OR 6 TBsp. cocoa powder mixed with 2 TBsp safflower oil

Preheat oven to 325˚. Beat egg whites until fluffy. Gradually beat in sugar and vanilla, beating until peaks are very stiff. By hand, blend in the coconut.

For chocolate macaroons add 2 squares melted chocolate (or cocoa powder plus oil)  to the batter before baking. You can also divide the batter in half and add 1 square melted chocolate to one portion and leave the remaining un-chocolate!

Drop rounded teaspoons of mixture 2 inches apart onto wax paper-lined baking sheets. Bake approximately 19-20 minutes. Allow to cool completely and then carefully remove from wax paper.

Sponge Cake

Sponge Cake

6 egg yolks

6 egg whites

1 1/4 cups sugar

2 tsp. lemon juice

1 tsp. lemon rind, grated

1/4 tsp. salt

1/4 cup potato flour

1/2 cup matzah meal

Beat the egg yolks; gradually add the sugar. Beat them together until thick and light in color. Stir in the lemon juice and rind.

Beat the egg whites until stiff, but not dry. Pile them on top of the egg yolk mixture. Sift the flour and matzoh meal over it all and fold together very carefully.

Turn the mixture into an ungreased 10-inch tube pan and bake at 325˚ for 50 minutes.

Invert and let cool.

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