Archive for the ‘Unleavened Bread Foods’ Category

Macaroons (White and Chocolate)


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


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.

©Tentstake Ministries Publishing


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.

©Tentstake Ministries Publishing

Sweet Matzah Kugel

3 pieces matzah

6 eggs

1/2 cup sugar

1/4 tsp. cinnamon

1/2 tsp. salt

1/2 cup raisins

4 tart apples, grated

1 rind orange, grated

1/4 cup butter, melted

1/2 cup almonds, chopped

Crumble pieces of matzah into water and soak until soft (do not drown). Squeeze out the excess moisture. Beat the eggs. Add sugar, salt and cinnamon, beating until well-blended. Stir crumbled matzahs, raisins, almonds, apples and orange rind into the egg mixture.

Turn it all into well-greased casserole. Sprinkle more cinnamon and sugar and pour the melted butter on top of it.

May be served with whipped cream and strawberries.

Bake 350˚ for about 45 minutes in a 1 1/2 quart casserole.

©Tentstake Ministries Publishing

Mushroom Onion Matzot Kugel

10 matzah

2 1/2 cups chicken broth

1 cup water hot

1/4 cup safflower oil

3 cups onions, diced

2/3 cup carrot, grated

1 tsp. salt

1 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. ground black pepper

3 garlic cloves, minced

2 packages pre-sliced mushrooms

2 Tbsp. chopped fresh parsley

4 large egg whites

2 large eggs

parsley springs, optional

Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.

Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender.

Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.

Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes.

Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.

©Tentstake Ministries Publishing