Temple Sinai PassoverRecipe Book

Crisp Potato KugelVicky Alembik-Eisner

6 medium baking potatoes, peeled (about 4 lbs.)1 large onion, peeled

2 large eggs1 tsp. salt, or to taste

6 tbsp. margarine or butter, melted2 tbsp. matzah meal

2 tbsp. margarine or butter

Place rack in upper third of oven and preheat to 400˚F.

To Make Kugel: Grate the potatoes and onion in a food processor with the shredding disk or with a hand grater. Place in a colander and drain well, squeezing out excess

moisture. In a large bowl, whisk eggs, salt, melted margarine or butter, and matzah meal. Stir in potatoes

until well-combined.

To Bake: Place 2 tbsp. of margarine or butter in a 9x13” baking dish. Melt in oven or microwave. Tilt dish to coat evenly. Pour potato mixture into dish and spread evenly.

Bake, uncovered, at 400˚F for 15 minutes. Reduce oven temperature to 375˚F and continue baking for 45 more

minutes or until top is crisp. Cut into squares.

Change of Pace: For year-round potato kugel, substitute 1 tbsp. all-purpose flour for the matzah meal.

Vegetarian A Perfect Salad Ruth Klopper

Makes 6 side salads or 3 main course salads

1 bag spring mix or field greens 1 large red or green apple, cored and chopped½ cup red grapes, sliced in half½ cup fresh blueberries¼ cup walnuts or pecans, chopped¼ cup dried cranberries¼ cup Gorgonzola cheese, crumbled, reduced-fat feta cheese or Parmesan cheese, grated¼ cup Trader Joe’s Champagne Pear Vinaigrette Dressing or Girard’s Light Champagne Vinaigrette (see shopping tip)

In a large serving bowl, add all the ingredients except the dressing. Refrigerate until ready to serve. When ready to serve, toss in salad dressing. Start with ¼ cup. Add more dressing, if desired. This salad can easily be doubled, tripled, etc.

Shopping Tips: Trader Joe’s Champagne Pear Vinaigrette Dressing is really delicious. Although it doesn’t say reduced calorie and reduced fat, it really is. One tbsp. contains 23 calories and about 1 gram of fat. You’ll find it refrigerated where the lettuce is sold. If you don’t have a Trader Joe’s near you, another dressing that tastes wonderful with this salad is Girard’s Light Champagne Vinaigrette. Most large supermarkets carry this dressing.

Health Benefits: Apples contain fiber, vitamins A and C. Blueberries are loaded with antioxidants and rank among the highest on a per servings basis. They’re an excellent source of vitamins C, K, fiber and manganese. Grapes are a rich source of flavonoids and contain vitamins A, C, B6 and folate. Walnuts are a good source of omega-3 fatty acids. They’re also rich in fiber, B vitamins, magnesium, and antioxidants.

Why is this recipe special? I adore this delectable salad and make it all the time. It’s so colorful and full of texture and flavor. I especially love adding assorted fruits, a little chopped nuts and cheese to salad greens. These flavors work really great together whether you’re serving it with turkey, beef, chicken or ham. This salad comes together really quickly since I’m using a store-bought light dressing. The skinny for one serving is 113 calories, 5.5 grams of fat and 3 Weight Watchers POINTS PLUS. Serve this as a first course salad or as a vegetarian salad for lunch. Toss in some chicken and it’s hearty enough as a main course salad for dinner…

Sweet and Sour Cauliflower Vicky Alembik-Eisner

Serves 6

1 tbsp. oil1 medium onion1 large head cauliflower3 medium sweet potatoes3 Macintosh apples

For Sauce:1 8-oz. can tomato sauce2 tbsp. tomato paste1 tbsp. plus 1 tsp. balsamic vinegar2 tbsp. cinnamon

Preheat oven to 375° F. Oil a 9x12” baking or Pyrex dish. Slice onions and layer the bottom of the dish. Wash cauliflower, break into small flowerets, and place on top of the onions. Wash and cut the potatoes and apples into chunks and place on top of the cauliflower.

Blend all the ingredients for sauce and pour over the dish, coating the vegetables and the fruit thoroughly. Bake 1 hour in oiled baking dish with cover. Serve surrounded by cherry tomatoes.

Variation: Add 1 cup of apricots or one cup of diced dates — or both.

Tip: To increase servings, add one more sweet potato and one more apple, and oil a larger baking dish. Can be served with rice, and will then serve 8-9 without adding the extra potato and apple.

Why is this recipe special? This dish looks beautiful and tastes like it looks.

Baked Asparagus with Toasted WalnutsVicky Alembik-Eisner

Makes 8-10 servings

For Asparagus:2-3 lbs. asparagus, the thinnest spears available

Salt and freshly ground black pepper1 tbsp. margarine or butter, cut into small pieces

For Walnut Topping:3 tbsp. walnut oil or olive oil

1 ½ tbsp. lemon juiceSalt, to taste

Freshly ground black pepper, to taste4 tbsp. finely chopped walnuts, toasted at 350˚F until golden, about 10 minutes

To Cook Asparagus: Preheat oven to 300˚F. Break off woody stems of asparagus. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.

(Pencil-thin spears do not need peeling.) Place in a greased or sprayed 9x13” glass baking dish. Sprinkle lightly with salt and pepper. Dot with margarine. Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp. (Asparagus may be

baked 1 day ahead and reheated in microwave.)

To Make Topping: In a small bowl, whisk together oil, lemon juice, salt, and pepper. (Topping may be refrigerated overnight. Bring to room temperature before using.)

Before Serving: Spoon topping over asparagus and sprinkle with walnuts.

Change of Pace: Substitute hazelnut oil for walnut oil and hazelnuts for the walnuts.

Garlicky Green Beans Judy & Molly Minnen

1 1/2 lbs. green beans, washed & trimmed2 tbsp. sesame oil2 tbsp. olive oil10 cloves of garlic, minced (or 3 tbsp. jarred garlic)1 tbsp. onion powder3 tbsp. soy sauce

Toppings: green onion, sesame seeds

Variation: Add chopped bella mushrooms or onions when you add the green beans. If added, supplement with 1 more tbsp. soy and 1 more clove of garlic.

Heat a large skillet over medium heat. Once hot, add olive oil and green beans. Toss beans in oil. Cover and cook until they start to soften, stirring occasionally (about 10 minutes). Uncover and add sesame oil, garlic, and onion powder. Cook about 7 minutes, stirring often.

Be careful to not burn soy sauce. If it starts to smell burned, remove from heat. Top with green onions and/or sesame seeds, serve to your family.

Why is this recipe special? This is a recipe my daughter Molly made for us in the first few months of Covid while she was staying with us. It has become a standard that we all love. Expect compliments!

A Squash For All Seasons, Especially PassoverElaine Skibell

Serves 4

1 ½ lbs. fresh yellow squash, sliced thin (can use ½ yellow + ½ zucchini)6 tbsp. butter, softened & divided¾ cup finely chopped onion1 egg, beaten1 ½ tsp. sugarSalt & pepper, to taste½ cup mayonnaise¼ cup sour cream½ cup sharp shredded cheddar cheese½ pound pecans, chopped

For Topping: ½ cup Matzo Crackers, such as Tam Tam, crushed1 tbsp. butter, little pieces, just for dotting

Cook squash in water until just tender. Drain well. Mash and drain again. Stir in 4 tbsp. of butter. Melt the remaining 2 tbsp. of butter in a skillet over medium-high heat, add onion, and sauté 5 minutes or until slightly brown. Remove skillet from heat; combine and mix the rest of the ingredients in a bowl, except the matzo crackers, then spread into a greased casserole. Sprinkle the top with crushed crackers. Dot with 1 tbsp. butter. Bake at 350˚F for 35-40 minutes until nice and hot.

Why is this recipe special? Like an old and dear friend ~ always there, trustworthy, reliable, supportive, down to earth……Straight from the Skibell Family Passover Archives!

Passover Quinoa SaladJudy Cohen

During Passover, grains that rise are forbidden, but technically quinoa is not a grain (it doesn’t grow on grasses).

Makes approximately 4 servings

1 cup quinoa, cooked per package directions and cooled1/3 cup nuts, such as pistachios, pecans, or walnuts1/3 cup dried cranberries1-1/2 cups arugula or fresh spinachSalt and pepper to taste

Dressing:¼ cup balsamic vinegar½ cup olive oil2 tsp. sugar

Mix dressing ingredients. Combine salad ingredients and add dressing. Toss and serve at room temperature.

Why is this recipe special? This recipe is from my dear friend, Nancy Pollard.

FishBaked Gefilte in Tomato Sauce

Renee Karchmer

1 loaf gefilte fish (frozen)1 can tomato sauce

Let the loaf defrost for about 10 minutes, just enough so you can unwrap it from the paper. Pour half of a can of

tomato sauce into a loaf pan. Place the gefilte fish loaf on top of the sauce. Pour the rest of the tomato sauce on top of the fish loaf. Cover with aluminum foil. Bake for 1

hour and 15 minutes. Cool, and then refrigerate covered. Serve slices of the fish, cold, on top of lettuce.

Recipe variation: Lightly sauté an onion and place it on top of the tomato sauce and fish.

Why is this recipe special? It’s a family recipe that appeals to those who do not like the traditional gefilte fish.

DELICIOUS Tomato, Vegetables & White Fish PlatterJohanna Skid

1 tsp. smoked paprika1 tbsp. cumin2 tbsp. of good olive oil1 onion, thinly sliced3 cloves of garlic, minced2 stalks celery, sliced2 carrots, sliced1 cup mushrooms, sliced1 jar roasted peppers or 1 large fresh red pepper2 15-oz. cans of tomato sauce1/2 cup of sugarSalt & pepper, to tasteJuice from 1/2 lemon2 large tomatoes, diced1-2 lbs. of white fish (wild halibut, wild cod, or red snapper)1 jalapeño (with or without seeds, depending on heat preference)

Heat smoked paprika and cumin for one minute until you smell the amazing spices. Add olive oil and mix with spices. Sautee onion, garlic, after 3-5 minutes add celery, carrots, mushrooms, and red pepper and sautee for 3 minutes. Add tomato sauce, sugar, salt & pepper, paprika, and lemon juice. IF you need more liquid, add 1/2 cup water or as needed. Let come to slight boil. Add whitefish. Cover and bring to a low simmer for 6-10 minutes until fish is opaque. Add additional salt & pepper if needed. Sprinkle with parsley or cilantro and ENJOY!

Why is this recipe special? My family LOVES this dish and always asks for it throughout the year! I serve it with Passover Kugel, whole roasted Tahini cauliflower and roasted vegetables & potatoes.

Gefilte Fish Three-Tone LoafSarah Gail Hytowitz

2 loaves frozen raw Gefilte fish, 22 oz. each3 eggs

1 loaf frozen raw salmon Gefilte fish, 22 oz.1 package frozen chopped spinach

Defrost all three loaves. Take one regular loaf, add one egg, and mix well. Spread

evenly in greased pan. Pick a pan that will give you deep layers if possible, otherwise

use a 9 x 13” pan (can also be baked in a VERY LARGE sided round cake pan if you

have one.)

Take salmon loaf, add one egg, and mix well. Spread on top of plain fish.

Take the other regular loaf, add one egg and one package of thawed chopped, squeezed

spinach. Mix well. Spread on top of salmon. Bake in a 350°F oven until toothpick comes

out clean, about one hour. To serve, cut into slices so that all three layers are shown.

Serve with horseradish.

Why is this recipe special? My sister-in-law shared this recipe with me. I have found

that people who might not care for gefilte fish actually enjoy this one! I do suggest shopping

for the loaves early, as they are not always available.

Fish with Fresh Tomato Sauce Nancy Hirsch

1 small onion, peeled and finely chopped1 garlic clove, finely chopped2 green onions, finely chopped2 or 3 large tomatoes, peeled, seeded and cut into medium-sized cubes (if tomatoes aren’t in season, you can use a can of petite diced tomatoes, drained, but save the juice in case you want to add it)Fresh basil, to tasteSalt, to tasteFreshly ground black pepper, to taste2 tbsp. of good extra virgin olive oilAbout 1/2 cup of white wine (optional)A little unsalted butter4 serving-size pieces of good white fish filets (I prefer flounder, snapper or tilapia)Instant potato flakes (I prefer unseasoned but can’t always find that, so I have to use the seasoned. Season if needed or desired. If you’re not using this for Passover, you can use seasoned flour.)Mayonnaise

In a saucepan, sauté the onions in a little of the olive oil until they are cooked but not browned. Add the green onions and garlic for a couple of minutes to cook. Add the tomatoes, basil, white wine, and butter, and boil for a few minutes. Season to taste. Put most of the cooked tomato sauce on the bottom of a casserole or other serving dish.

Preheat oven to 375°F. Cut the fish into servable portions. Dry well and rub with mayonnaise. Dip into the potato flakes. Heat a little more olive oil and brown the fish filets. They don’t have to be all the way done, as I heat them in the oven before serving, but usually I cook them completely. Place the fish on top of the tomato sauce and drizzle a little of the extra sauce on top. Bake for about 10 minutes to heat completely. If you use a thicker fish, of course you’ll have to heat it for a little longer.

Moroccan Chicken with Olives & LemonsPat Stark

4-5 cloves garlic, mashedSalt and freshly ground pepper to taste1 tsp. paprikaGenerous amount of saffron or turmeric½ cup chopped fresh parsley½ cup chopped fresh cilantro4-lb. chicken, cut into 8 pieces2 tbsp. olive oil1 cup pitted green olives1-2 preserved lemons, diced

Mix the mashed garlic with 1 tbsp. of the olive oil, the salt and pepper, the paprika, saffron or turmeric, and half the parsley and cilantro. Rub onto the meat of the chicken, underneath the skin, and leave in the refrigerator, covered, overnight.

The next day, preheat the oven to 375°F and heat the olive oil in an ovenproof frying pan or a Dutch oven. Add the chicken, skin-side down, and sauté for 5 minutes, until the skin browns. Turn the chicken skin-side up and sprinkle the olives over it.

Transfer the pan to the oven and bake for 20 minutes. Add the lemon and continue to cook for 15-20 more minutes or until the chicken is done. Just before serving, sprinkle with the remaining parsley and cilantro.

Why is this recipe special? My family loves this recipe because it reflects the “Mediterranean “ style cuisine which we adore. When I found this recipe years ago, we were not familiar with Sephardic cuisine and it was like opening a window to a different way of Jewish life.

ChickenHoliday Chicken

Judy Cohen

1 bottle Wishbone Russian Dressing1 can whole cranberries

1 jar apricot pineapple jellyCut-up chicken (I use 1/2 chicken breasts with bones and

skin, because the chicken will be tastier)1 package Lipton’s Onion Soup Mix (this is optional....

sometimes I don’t add the soup mix)

Preheat oevn to 350°F. Place chicken, skin-side up in roasting pan or 9 x13” Pyrex dish. Mix above ingredients

in bowl and put on chicken. Cover with aluminum foil for the first 30 minutes. Uncover and baste with sauce

for approximately 2 hours or until brown on top. Enjoy!

Why is this recipe special? This Holiday Chicken recipe has been a holiday standby for me over the years.

Favorite Passover Chicken Margie Stern

(Serves 10+, the leftovers make great chicken salad and sandwiches.)

4 chickens, 2 1/2 lb. each, quartered 1 head of garlic, pureed

1/4 cup dried oregano Salt and pepper, to taste 1/2 cup red wine vinegar

1/2 cup olive oil 1 cup pitted prunes

1/2 cup Spanish green olives 1/2 cup capers, with a bit of juice

6 bay leaves 1 cup brown sugar

1 cup white wine 1/4 cup chopped parsley

Combine all ingredients except brown sugar and white wine, and marinate overnight. Arrange

chicken in a roasting pan, spoon marinade over, and sprinkle with brown sugar and wine. Bake 60

minutes at 350°F, basting often. Eat!

Why is this recipe special? This recipe is not an original - it came from a cookbook many years ago, and has been a favorite of my family at every Seder

since. When I hosted a large group for Seder, this dish was one of several entrees served, and when it was

a smaller group, it was one of two entrees. Last year I was alone and ZOOMed through the Seder Service

with my son and his family, and I regret that it never occurred to me until just now that I could have

prepared the dish and delivered it to them! Oh well, I’ll have another chance very soon...

Almond Chicken with Orange Sauce Linda Rosh

For chicken:6 boneless chicken breasts1 cup matzo meal1 cup sliced almonds2 eggs¾ pound parve (non-dairy) margarineSalt, to tastePepper, to tasteGarlic powder, to taste

For orange sauce:1 cup sugar 1 ¼ cup orange juice1 ½ tbsp. potato starch ¼ lemon juice¼ tsp. salt ½ cup water1 tbsp. flour1 tsp. lemon zest1 tsp. orange zest

Beat eggs with salt, pepper, and garlic powder, to taste. Mix matzo meal with almonds in a separate dish. Dip chicken, one piece at a time, in the egg mixture and then roll it in the almond mixture, to coat. Sauté chicken pieces until brown on both sides in melted margarine. Place in shallow baking pan and bake uncovered at 350°F for 1 hour.

In a small saucepan, add the sugar, potato starch, salt, and flour. Dissolve corn starch in a little of the orange juice to avoid any lumps. Slowly stir in the orange juice, lemon juice and the water. Cook over low heat, stirring constantly until mixture thickens. Remove from heat. Add 1 tbsp. parve margarine, lemon and orange zest and pour hot over chicken.

Why is this recipe special? This is a favorite to serve at Passover.

KluptzJacquie Sacks

3 lbs. ground chuck3 eggs

2 ribs celery, finely chopped1 medium onion, finely chopped

1 can Passover tomato/mushroom sauceKetchup, about 1/2 can (preferably Passover style)

Garlic powder, generously sprinkledSalt to taste (not on Kosher meat)

Pepper, generous sprinkleMatza meal, about 1/2 a 1lb. box

Mix all ingredients together, adding enough matzo meal to make mixture stiff. Form into ovals like footballs. Roll in

matzo meal; refrigerate until firm.

Heat oil in a large skillet; brown klutz on all sides. Remove to a baking dish. Pour pan juices from a baked brisket

around klutz about 1-2” deep. (An alternative for brisket juice is to make a stock of beef bouillon, carrots, celery

and onion (4-6 cups) cooked for an hour). Cover and bake at 350°F about 45 minutes. Uncover for about 10 minutes.

Remove from juice and service, offering ketchup on the side. Makes approximately 18 pieces.

Why is this recipe special? This recipe comes from Susan Arnovitz Saltz, my daughter-in-law Jessica Sacks’ mother, who is no longer with us. Her cooking is known

and admired, and I thought it would be in her honor and memory that I submit one of her recipes.

Carrot and Short Rib TzimmosCindy Gibbs

3 lbs. short ribs*3 lbs. peeled sliced carrots1/2 cup brown sugar1/2 tsp. salt1 onion, diced2 tbsp. matzo meal

*Chuck roast can be substituted for some of the short ribs to make it less rich

Cover meat with water in a stock pot and simmer for 2 hours. Add carrots, brown sugar, salt, and onions. Simmer one additional hour. Preheat oven to 300°F. Brown matzo meal in pan. Add 1 cup tzimmos stock to pan and stir until blended. Add to meat and carrots, stirring until blended. Transfer meat and carrot mixture to roasting pan. Bake covered for 4 hours. Uncover and bake until sauce is thick, stirring occasionally.

Why is this recipe special? This recipe has been in our family for at least four generations. It’s something we only make at Passover and look forward to it every year. It’s a little messy to make and more rich than anything we usually eat; but way worth it!

My Family’s BrisketLynn Elson

4 - 6 lb. brisket 2 onions1 cup brown sugar1/2 cup white wine SaltPepperGarlic powder

Rub a 4-6 lb. brisket with seasoning salt, pepper, and garlic powder. Put in oven, fat side up, uncovered at 350°F for 2 hours. Cut onion in slices and add to pan, along with the wine and brown sugar. Cover and put back in oven for 2 1/2 hours more. Important: don’t peek!

Why is this recipe special? My family has to have this recipe for brisket every Passover!

The BrisketAllison Spitzer Carter

1 brisket (5-10 lbs.)1 cup brown sugar1 bottle Bennett’s chili sauce (others will work but Bennett’s is best/chunkier - found at Publix)1 Box Knorr’s french onion soup package (any onion soup will work if you don’t find Knorrs)

Put brisket in a large baking pan. Mix the sugar, sauce, and soup mix and pour over the briset.

Cover with HEAVY DUTY tinfoil (if not heavy duty it will dry out). Bake 3-4 hours at 350°F. If adding carrots and potatoes, put them in the pan about an hour before meat is done. Slice brisket thin and against the grain to serve.

Why is this recipe special? Never any leftovers. This recipe is a huge hit every time. It can be made in the crock pot as well.

My Grandmother’s Brisket Susan Eisenstein

3 BrisketCarrotsCeleryOnions, slicedKetchupHoneyOnion powderGarlic PowderPaprikaA little waterCoca-Cola

Cut heavy fat off the brisket. Put it in the pan, fat side up. Cut up carrots, celery and sliced onions. Cover brisket with ketchup and then put vegetables on top. Put a little honey on top with the onion powder, garlic powder, paprika and a little water. Cover with aluminum foil and set oven to 325°F. After the brisket has cooked an hour, add Coca-cola to make it sweet. Continue cooking for 2-3 hours until it is fork-tender. Add water as needed. Important... let it cool before slicing against the grain. Enjoy. I hope this is not too entailed, but it makes for a delicious meat dish!! HAPPY PASSOVER TO ALL!!!

Why is this recipe special? My grandmother gave me her brisket years ago. It’s the one I use.

Brisket

Nach Waxman’s Brisket of BeefDiana Silverman

Serves 10 to 12

1 6-lb. first-cut (a.k.a. flat-cut) beef brisket, trimmed so a thin layer of fat remains2 tsp. matzoh cake flour (or all-purpose flour another time)1 pinch freshly ground black pepper3 tbsp. corn oil (or other neutral oil)8 medium onions, peeled and thickly sliced3 tbsp. tomato paste1 pinch Kosher salt3 cloves garlic1 carrot, peeled

Brisket(continued)

Heat the oven to 350°F. Lightly dust the brisket with flour, then sprinkle with pepper, to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid, just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side.

Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot, stirring constantly with a wooden spoon and scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren’t yet caramelized, 10 to 15 minutes. Turn off the heat and place brisket and any accumulated juices on top of onions. Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.

Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8 inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if the sauce appears dry, add 2 to 3 tsp. of water to the pot.

Cover the pot and return to the oven. Lower heat to 325°F and cook brisket until it is fork-tender, 1 1/2 to 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more tsp. of water—but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices. It is ready to serve with its juices, but, in fact, it’s even better the second day. It also freezes well.

Why is this recipe special? And here’s my story: After years of making briskets - good ones -- I had dinner at my son’s house. He served a brisket that was so outstanding, I not only asked for the recipe, but I will also never again make anything but. For Passover, I use matzoh cake flour. An example of how we not only teach our children, we learn from them as well.Hag Sameach

Nusstorte (Nut Torte)Deedee Hamburger & Jacquie Sacks

1/2 lb. filberts or almonds, coarsely ground4 eggs1 cup sugar1 jar peach or apricot jam1 tbsp. butter1 block German chocolate, melted2 tbsp. water

Preheat oven to 350°F. Break eggs into mixing bowl and beat until light and fluffy. Add sugar gradually and beat some more. Fold in ground nuts, one tbsp. at a time. Grease springform lightly and sprinkle with matzoh meal - discard the loose pieces. Bake in 350°F oven about an hour. Turn off the oven and leave the cake in with door ajar for about 1/2 hour. Let it cool.

Next Day: Remove cake from spring form onto waxed paper. Using dental floss, cut in half, making two layers. Spread peach or apricot jam on one layer. Repl°ace other half onto first layer. Frost with melted German Sweet chocolate mixed with butter and water.

Why is this recipe special? This is a recipe in loving memory of our mother, Erica Hecht, who baked this cake for Passover and other special occasions.

Godiva Raspberry Chocolate TorteBarbara Kay

1 package Godiva Raspberry Chocolate Torte Mix (12.3 oz.)2 eggs

2 tbsp. liquor or strong coffee1/3 cup of unsalted butter

Whipped creamFresh raspberries

Preheat oven to 375°F. Place 1/3 cup of unsalted butter in a medium microwave-safe bowl. Cover and microwave until melted.

Put torte mix into melted butter and stir until blended. Microwave for 20 seconds. Add 2 eggs and stir for 1 minute. Add 2 tbsp. of

liquor of choice or strong coffee. Pour into pan and spread evenly. Place pan on baking sheet before putting into oven.

Bake for 26 to 28 minutes. Cool for 30 minutes. Place serving plate upside-down over pan and press down on pan to release cake.

Refrigerate for 2 hours until completely cooled.

Spread raspberry glaze over torte. Decorate with fresh raspberries and whipped cream. Refrigerate until ready to serve.

Why is this recipe special? This recipe is appropriate for Passover, as there is no flour. It also is special to me because a

member of our family has Celiac Disease and the torte is gluten free. Delicious and ridiculously easy.

Dessert

Chocolate Mocha Squares for Pesach (The best Passover brownie recipe)Beverly Cohen

2 oz. bittersweet chocolate 1/4 tsp. salt1/2 cup vegetable shortening 1 tbsp. instant coffee2 eggs 1/2 cup sifted cake meal1 cup sugar 1/2 cup chopped nuts

Melt the chocolate and shortening together. Beat the eggs and sugar until light in color. Blend in the salt, the melted chocolate, and the shortening mixture. Gradually stir in the coffee and cake meal, mixing lightly. Spread in a 9x9” pan which has been oiled and dusted with cake meal. Sprinkle with nuts. Bake at 325° F for 20 - 25 minutes. Cut in squares while still warm. These also freeze well.

Notes:1. Makes up fine with unsweetened chocolate2. I never add coffee3. For non-Passover, substitute 3/4 cup flour for cake meal4. I always mix nuts into batter and use more than 1/2 cup per recipe5. I always double recipe, use 9 x 13” pan and bake for about 30 - 35 minutes

Why is this recipe special? This recipe is special because it is easy and makes the best Passover brownies. My children and grandchildren love these brownies. I always make plenty for the seder and for the guests to take home.

Passover Chocolate BrowniesLinda Wener

1/2 cup butter 1 oz. unsweetened chocolate

1 cup sugar 1/2 tsp. salt

2 eggs, beaten6 tbsp. Matza cake meal

2 tbsp. potato starch6 oz. mini chocolate chips

1/2 cup chopped nuts (optional)

Preheat oven to 350°F. Grease an 8" square pan, top with a sheet of

parchment, overlapping above 2 sides of pan for easy removal. Grease parchment.

In a small saucepan, melt butter and unsweetened chocolate together. Cool a bit. Add sugar with whisk, then eggs,

one at a time. Stir in both flours until just combined. Add chocolate chips and nuts.

Spread in pan. Bake 18-20 minutes.

Why is this recipe special? These brownies absolutely do NOT taste like they are made with Passover ingredients.

They’re great on their own, but can also be used as cake layers.

Chocolate ChewiesAlli Allen

4 egg whites1 cup sugar1 tsp. vanilla12 oz. semi-sweet chocolate chips, melted and cooled 1 1/2 cup chopped pecans

Melt chocolate chips in a double-boiler and cool. Preheat oven to 325° F. In a mixer, beat egg whites until almost stiff. Slowly add the sugar and vanilla. Beat until stiff and smooth. Add the melted and cooled chocolate chips. Stir in the nuts.

Line cookie sheets with foil and apply non-stick spray generously. Spoon dough onto cookie sheets, leaving plenty of room for them to expand (for large, chewy cookies, place them on to the cookie sheets in rows of 4 across and 3 down). Bake for 12-14 minutes. Cool.

Transfer cookies very gently from the cookie sheet to a serving plate so they don’t break.

Why is this recipe special? We make these cookies every single year for Passover. Even when we serve additional desserts, these cookies always have a special place at the table.

Chocolate Espresso MacaroonsLinda Bachmann

2 oz. unsweetened chocolate14 oz. can sweetened condensed milk

2 cups sweetened flaked coconut1 cup silvered almonds, coarsely chopped

1 tbsp. brewed coffee (preferably Wandering Bear Cold Brew)1 tsp. almond extract

Dash of salt

Preheat oven to 350° F. In a large, heavy saucepan, combine chocolate and condensed milk. Cook mixture over moderate

heat, stirring, until chocolate is melted and the mixture is glossy. Remove the pan from heat, stir in coconut, almonds,

coffee, almond extract and salt. Combine well.

Drop heaping teaspoons of batter about one inch apart on greased baking sheets. Bake in batches in the middle of the oven for about 9 minutes, or until the bottoms are set. The

macaroons will be slightly soft. Transfer with spatula to wax paper or parchment paper to cool. Makes about 3 dozen, and

is easily doubled.

Why is this recipe special? Just an easy cookie for any Passover sweet tray. Looks great

next to matzah brickle and meringues!

Chocolate Mousse Surprise Linda Rosh

6 eggs, separated5 oz. semisweet chocolate

3/4 cup sugar2 tbsp. strong cold coffee

2 cartons of whipping cream

Melt chocolate with coffee in top boiler (better) or microwave. Beat egg yolks

with 1/2 cup sugar at least 5 minutes until yellow and fluffy. Mix chocolate into egg

yolks. Set aside. Beat whites until stiff. Gradually add remaining sugar (1/4 cup).

Slowly fold chocolate mix into whites. Refrigerate 3 -4 hours until set (can be

made the day before.) Cut brownies to fit glass bowl.

Whip whipping cream until stiff peaks form. Make 2 layers, alternating and

ending with whipped cream. Melt chocolate on wax paper and spread in a

circle. Put in freezer. Break in freeform shards and stick in Mousse Dessert.

Passover Matzo CrackMarci Suddeth

1 cup butter1 cup brown sugar 12 oz. milk chocolate chips 1/2 bag Heath bits4-5 sheets matzo

Preheat oven to 400°F. Line a large baking sheet with matzo completely. Feel free to break the sheets to fill all space. In a small pan, boil butter and brown sugar for 5 minutes, stirring frequently. Pour hot mixture over crackers and spread evenly with spatula. Bake 5 minutes.

Remove tray from oven and turn off oven. Sprinkle chocolate over the crackers and set in warm oven for 2 minutes. Remove tray again and spread the melted chips into the crackers evenly to the edge of the pan. Sprinkle with Heath bits while warm and press them into chocolate if needed. Refrigerate 1-2 hours.

Use metal spatula to remove and hand crack into serving-size pieces. Try to eat a reasonable quantity. Wash your hands and your face after licking the tray. Next time, remember to double this recipe!

Why is this recipe special? It is the Greatest Of All Time Matzo, the Matzo Crack! It’s delicious and highly addictive.

Matzoh CrunchBarbara Snow

4 to 6 unsalted matzoh boards1 ½ cups (3 sticks) unsalted butter1 ½ cups firmly packed brown sugar1 ½ cups chocolate chips

Preheat oven to 375° F. Line a rimmed cookie sheet with foil. Place a layer of baking parchment on top of the foil). Line the bottom of the pan evenly with matzoh boards, cutting extra pieces of matzoh as required to fill any empty spaces.

Combine the butter and brown sugar in a 3-quart heavy-bottomed saucepan. Cook over medium heat, stirring constantly until the mixture comes to a boil. Continue cooking for 3 more minutes, stirring constantly. Remove from heat and pour over the matzoh.

Place in oven and immediately reduce heat to 350° F. Bake 15 minutes, checking every few minutes to make sure the mixture is not burning. (If it seems to be browning too quickly, remove from the oven, lower the heat to 325° F, and replace).

Remove from the oven and sprinkle the matzoh boards immediately with chocolate chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, cut into squares or odd shapes. Chill in the refrigerator until set.

Why is this recipe special? I am always invited out for Passover and I take my recipe of Matzoh Crunch for dessert and it makes a huge hit. I get so many compliments.

Chocolate MatzahShirley Bernes

1/2 lb. of matzah1/2 cup butter1 cup brown sugar8 oz. chocolate

Line pan with foil. Melt brown sugar and butter and brush matzah. Put in 350°F oven for 3-4 minutes. Cover with melted chocolate. Freeze until hard and then break into pieces.

Why is this recipe special? Kids and adults all love it.

Persian Pear and Banana HarosetMaria Pico-Slavin

1/2 cup pecans2 to 3 tbsp. sugar1 apple, peeled, halved, and cored3 tbsp. sweet red wine3/4 tsp. ground cinnamon 1/2 tsp. ground ginger1/2 tsp. ground nutmeg 1/4 tsp. ground cardamom 1/2 cup almonds, coarsely chopped12 pitted dates, coarsely chopped1 pear1 bananaPine nuts, for garnish

Grind pecans and sugar in food processor until fine. Grate apples on large holes of grater into a bowl and add the wine. Stir in the nuts, spices, and dates. Peel and finely dice the pear and banana, and add them to the bowl. Taste and add more sugar or wine if needed. To serve, spread on flat dish, decorate with pine nuts, and serve at room temperature.

Why is this recipe special? It’s from an Iranian friend who invited me to Passover when I came to Atlanta as a graduate student. We (Sephardic Jews) have rich food often flavored with dates and exotic spices.

CharosesAllison Spitzer Carter

1/2 cups walnuts3 large tart apples peeled, cored, cut into chunks (Granny Smith work great)

2-3 tbsp. sugar or honey1 tsp. cinnamon

1/2 cup sweet red wineDash of ginger, optional

In a food processor, process nuts for 6-8 seconds, so they break up into small chunks. Empty processor bowl. Add apples to processor and process

until diced. Put nuts and apples into a large bowl with a secure lid. Add remaining ingredients and stir. Taste for sweetness. Add more sugar or

wine as needed for your taste. Cover bowl and turn upside down overnight so the juices get to top. Flip again in the morning.

Why is this recipe special? My family asks for this even when it is not Passover. They are disappointed whenever they try someone else’s. The key is

the tartness and chunkiness and maybe the wine. This recipe’s ingredients and measures came from my temple cookbook growing up in Miami (Bet Breira).

But I adapted for my family’s taste for tart by using tart apples, less sugar, and dry red wine in place of sweet red wine.

Mrs. Feinberg’s Vegetable KugelRabbi Phil Kranz

1 cup grated raw apple1 cup grated raw sweet potato

1 cup grated raw carrot1 cup matzah meal

1/2 cup pareve margarine, melted1 tsp. salt

1 tsp. baking soda (not baking powder)1 tsp. cinnamon

1 tsp. nutmeg1/2 cup sugar (optional)

Preheat oven to 325°F. Grease a 10” casserole. Mix all ingredients together well. Pour into the

baking dish. Cover with aluminum foil and bake 45 minutes. Raise oven to 350°F, remove cover,

and bake an additional 15 minutes. Slice and eat hot as a vegetable with meat.

A food processor makes this recipe effortless. Yes, baking soda (a pure product and not a leavening

agent) can be used at Passover.

Why is this recipe special? A Joan Nathan Classic - loved by all! This recipe comes from The

Cincinnati Jewish Community. Mrs, Feinberg was Rebbitzen at Adath Israel Congregation for a

generation. It was a Conservative congregation which everybody called “Feinberg’s Synagogue”!

Best Ever Passover Georgia Peach Farfel KugelJudi Pawliger

1 large can sliced peaches in juice1 regular can sliced peaches in juice1-lb. box of Matzoh Farfel7 eggs (can use egg beaters)3/4 lb. melted margarine1 1/2 cup liquid from peaches1 tsp. vanilla3/4 tsp. salt1/2-3/4 cup sugarCinnamon sugar (for the top)

Preheat oven to 350°F. Pour hot water over farfel in colander until softened. Drain. Beat eggs. Add salt, sugar, vanilla, margarine, and peach juice to the eggs. Add farfel to mix. Spread half of farfel mix in bottom of sprayed 9x13” casserole (I use an oval and it looks really beautiful.) Top with half of the peaches, arranging them in circles (use any damaged peaches in this layer.) Pour the rest of the farfel mixture on top. Top with the remaining peach slices in a circular design. Sprinkle with cinnamon sugar. Bake at 350°F until browned and set (30-45 minutes.)

Why is this recipe special? I have shared this recipe over the years with so many wonderful family members and friends! It has gotten rave reviews, and has appeared in cookbooks in Miami, Israel, South Africa, Arizona, Dallas, Cincinnati, and who knows where else! It’s a true “Georgia on My Mind” Pesach dish , and is wonderful heated for breakfast! Enjoy!!!!

Homemade Matzah and Matzah KugelEmily Sauerteig

For the Homemade Matzah:2 cups all-purpose flour, plus more for rolling¼ cup whole-wheat flour¾ tsp. kosher salt¼ cup extra-virgin olive oilSea salt for topping (other creative toppings encouraged)

Heat oven to 500° F. In a large bowl, stir together flours and salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry. Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out pieces as thinly as you can.

Transfer matzo to cookie sheet(s), and prick all over with a fork. Sprinkle with flaky sea salt or other toppings. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool. Enjoy as Matzah. Use leftovers or second batch for kugel.

For Kugel:1 lb. Matzo Farfel or matzah in small pieces6 large eggs, lightly beaten½ lb. (1 stick) butter, melted and cooled1 cup sugar1 tbsp. or more of ground cinnamon1 tsp. vanilla Pinch of salt3 medium cans sliced peaches, reserve 2 cups peach liquid

Preheat oven to 350° F and grease a 9x13” pan. Wet farfel with hot water, drain and press. Add eggs and margarine to farfel. Mix well. Add vanilla and sugar, 2 cups of the peach liquid, and salt. Layer the dish with half of the farfel, half of the peaches, then the remaining farfel and remaining peaches. Sprinkle with cinnamon and sugar. Bake for 90 minutes at 350° F. Put something under the pan to catch the juice when baking.

Why is this recipe special? During Covid, it was a Passover unlike any other. We had to improvise our Seder and use what we had on hand. We had no matzah, so we learned how to make it. We ended up making Matzah every day of Passover. We learned how to repurpose our matzah and incorporate some of our pantry items. This was a recipe my mother had emailed me to try, and we had some extra cans of peaches in our pantry that we use to make our traditional kugel. It was an instant success. Both recipes are now part of our Covid memories but also will become part of our standard Seder meals.

Apple-Matzo KugelLynn Redd

12 servings

4 large apples (Granny Smith or any tart apple) cored & cut into medium dice1/2 cup light brown sugar

1/4 cup orange juice6 plain matzos

8 eggs1 tsp. salt

1 tsp. ground cinnamon1 1/2 cups sugar

1/2 cup (8 tbsp.) butter or margarine, melted1 cup golden raisins

1 cup dried apricots, medium, chopped4 tbsp. butter or margarine, cut into small pieces, for casserole topping

Preheat the oven to 350°F. Toss the apples with the brown sugar and orange juice, and set aside in a medium bowl. Break the matzoh into 2-to 3-inch

pieces and soak in 1 cup of warm water until soft but not mushy. Set aside. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots. Squeeze the liquid from the softened matzoh and add the matzoh to the egg

mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10 x 14” pan. Dot the top of the kugel with the 4 tbsp. of butter. Bake the kugel for 1 hour. Cover the top with foil if the top

begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

Cook’s Tip: The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.

From Epicurious, April 2001

Why is this recipe special? Can be used as a side or as dessert. Really delicious!

Luxion Kugel (Noodle Pudding)Sylvia Ida Samet Gray 1 lb. medium egg noodles 4 tart apples¼ box dark raisins2 tsp. vanilla extract – use vanilla powder mixed with sugar4 tsp. cinnamon6 heaping tbsp. sugar1 tsp. lemon juice4 eggs, beaten1 tsp. salt2 tbsp. olive oil Mix the cinammon and sugar. Boil egg noodles for 10 minutes. Put oil in pan. 1 layer noodles. Add all filling. Add balance noodles. Bake at 350°F for 2 hours, or until the top gets brown – near bottom

Matzoh KugelSandybeck Lease

3 egg matzos3 eggs, separated½ cup sugar¼ tsp. saltDash of cinnamonJuice of one lemonJuice of one orange3 apples, sliced and peeled½ cup walnuts¼ cup butter, melted

Soak matzo in cold water for a few minutes, drain and squeeze thoroughly. Beat egg yolks with sugar, salt and cinnamon. Stir in matzos, juices, apples, walnuts, and melted butter. Beat egg whites until stiff and fold into egg mixture. Bake in greased casserole at 350˚F for 45 minutes.

Brandied Hot Fruit Passover Dish Gail Cohn

1 can peaches 1 can pear halves

1 can apricot halves 1 can pitted dark bing cherries

1/2 cup brown sugar 10-12 coconut cookies (I use Manischewitz coconut macaroons)

3/4-1 cup brandy

Drain fruit. Mix crumbled cookies with brown sugar. Grease a 19 x 13” Pyrex dish. Spread fruit into the dish. Sprinkle cookie mixture over fruit

and half of the brandy. Let sit for about 2 hours. Just before you bake, pour the rest of the brandy over it. Bake at 350°F for 1 hour.

Why is this recipe special? I chose this dish because my mother liked the versatility...It can be used as a side dish, a dessert, a topping for sponge

cake, or served with ice cream!

Hot Fruit for Passover Susan Newman

8 dried coconut macaroons, crumbled & divided1 can peaches1 can pears1 can pineapple1 can apricots1 can mandarin oranges1 can dark sweet cherries (pitted)2 tbsp. matzo meal⅓ cup brown sugar⅓ cup sherry¾ stick butter, melted

Butter bottom of pan. Drain fruit. Put coconut cookie crumbs on bottom, next fruit, and continue layers ending with coconut crumbs on top. In pan, mix matzo meal, brown sugar, sherry (add last) and butter. Place over fruit and bake at 350°F for 25 minutes.

Matzoh Farfel PuddingDebra and Kandice Cohen

1 lb. farfel 6 eggs1 heaping tsp. salt1 tsp. vanilla1 12-oz. jar apricot jam3/4 stick margarine (save some for the top)Cinnamon

Pour boiling water over the Farfel and let drain. Beat eggs well; add Farfel and all other ingredients. Grease a 9x13” Pyrex dish, pour in mixture and drizzle remaining margarine over the top. Sprinkle with cinnamon (lots!). Bake at 350°F for approximately one hour.

Why is this recipe special? It feeds a lot of people and is sweet and yummy!

The Most Delicious Mandel BreadSusan Rifkin

13 eggs 1 cup sugar 1 cup peanut oil1 cup chopped walnuts1 1/2 cake meal1/2 tsp. salt

Mix all 6 ingredients and refrigerate for 1 hour or more. Divide into 3 loaves. Cover with sugar cinnamon mixture and place on greased pan. Bake at 350°F for 40 minutes. Slice while still warm.

Why is this recipe special? Our family enjoys this treat so much, they prefer it all year long over traditional mandel bread. It has been in the family for several generations. Enjoy!

Clementine Cake (adapted from Nigella Lawson)Joan Blumenfeld

4 to 5 clementines (slightly less than 1 lb. total weight)6 eggs

1 cup plus 2 tbsp. sugar2 1/3 cups ground almonds

1 heaping tsp. baking powderOptional: powdered sugar for dusting or making a glaze

Put the clementines in a pot with cold water to cover, bring it to boil, and cook for 2 hours. Drain, and when cool, cut each

clementine in half and remove the seeds. Finely chop the skins, pith, and fruit in a food processor (or by hand).

Preheat oven to 375°F. Butter and line an 8" springform pan with parchment paper (9" pan also works fine.) Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the

chopped clementines.

Pour the cake mixture into the prepared pan and bake for 30 to 50 minutes*, or when a skewer comes out clean. You might have

to cover the cake with foil after about 20 to 30 minutes to stop the top from over-browning.

Remove from the oven and leave it to cool in the pan on a rack. When the cake is cold, you can take it out of the pan and dust

with powdered sugar. Or, you can make a glaze with powdered sugar and one tbsp. of clementine juice.

*Baking time is unclear. Nigella’s recipe says it will take 60 minutes. When I checked after 40 minutes, it was done. Start

checking it at 30 minutes. The cake is best on the second day.

Why is this recipe special? This cake is so special to me because I don’t enjoy most Passover desserts. This is my favorite Passover

dessert, and it is good any time of the year. Enjoy!

Zucchini MuffinsAnnette Marcus

3/4 cup potato starch 1 1/4 cup ground almonds1 cup sugar1 tsp. baking powder1 tsp. baking soda1 tsp. cinnamon1/2 tsp. salt1 cup oil4 eggs1/2 cup maple syrup1/2 cup toasted pecans, chopped1/2 cup raisins2 small zucchini, peeled and shredded - squeezed of all liquid in dry towel

Preheated oven to 350° F. In a large bowl, combine potato starch, almonds, sugar, baking powder, baking soda, cinnamon, salt, raisins and nuts. In another bowl, whisk the oil, eggs and syrup. Stir wet ingredients into the dry ingredients until just moistened. Do not overmix. Fold in the zucchini gently. Fill lined muffin cups 7/8 to the top and bake for 30 minutes.

Why is this recipe special? Delish for breakfast, as a snack with coffee, and packing up for your friends!!!

Carrot SouffléMelanie Nelkin

2 lb. fresh organic carrots, boiled until soft (sweetest carrots have green tops so you can use less sugar)6 eggs

2/3 scant cup sugar6 tbsp. matzoh meal (substitute flour in same measurement for Shabbat or Thanksgiving)

2 tsp. vanilla2 sticks butter, melted

Dash of nutmeg

For Topping (mix together): Use as much as you want depending on how sweet you might like it.

The souffle is just as good with a few nuts thrown on top.6 tbsp. brown sugar

4 tbsp. butter, melted1 cup chopped walnuts

Place boiled carrots and eggs into food processor & puree. Add next 5 ingredients and process until smooth. Bake in greased 9x13” Pyrex pan at 350°F for 40 minutes. Add topping and bake for 5-10

minutes more. Can be made a day in advance. Freezes well, but don’t freeze with topping.

Why is this recipe special?This recipe is special because it’s incredibly easy to make and it’s is always the first dish to disappear.

Passover GranolaJoy Greenberg

3 cups matzah farfel2/3 cup sliced almonds1/2 cup sweetened or unsweetened coconut2/3 cup pecans, broken into large pieces1/4 tsp. salt1 1/2 tsp. cinnamon1/4 tsp. nutmeg6 tbsp. unsalted butter or pareve margarine1/3 cup honey1 1/2 cups chopped dried mixed fruit of your choice, or a 7-oz. bag of dried fruit pieces

Preheat oven to 325°F. Combine the farfel, almonds, coconut, pecans, salt, cinnamon, and nutmeg in a 2- quart mixing bowl.

Microwave the butter and honey in a small glass bowl for 1 minute until butter is melted and honey is fluid. Stir the butter mixture into the farfel mixture until all the farfel is lightly coated.

Spread the mixture over a large cookie sheet with 1-inch sides and bake for 15 minutes. Remove from the oven. Cool until room temperature, then toss with the dried fruit.

When the fruit filled granola is totally cooled, serve, storing what remains in a zip lock bag or airtight container.

For chocolate lovers, cover the mixture with melted chocolate, mold into small mounds, and chill.

Passover GranolaMerle Freidin Smith

8 cups Matzah Farfel1/3 to 1/2 cup vegetable oil

1/3 to 1/2 cup honey1 to 2 tsp. pure vanilla extract

1/2 tsp. ground cinnamon2 cups of sliced almonds

Preheat oven to 325° F. Pour oil in a roasting pan and spread to cover the bottom surface. Mix in the matzah farfel so that is coated with the oil. Add honey and stir

well. Add vanilla extract and cinnamon then stir.

Bake uncovered for 10 minutes and then take out of oven to stir. Put back into oven and repeat this every 5-10

minutes until the farfel/granola becomes lightly browned. Keep an eye on the farfel/granola and make sure it does not burn. Total process may take about 45-60 minutes.

Take out of oven to cool.

Place the sliced almonds on a cookie tray and toast for about 10 minutes at 300°F. When almonds and farfel have

cooled, mix together. I add lots of raisins to the mixture. Any dried fruit would be good.  You might add coconut

flakes, pumpkin seeds, or anything else that sounds good. Enjoy with milk, ice cream or yogurt, or just as a snack.

Why is this recipe special? This recipe is easy to make and it is much better than the

store-bought Passover cereals that are available. We love this special granola for Passover.

KFP Red Velvet CakeAmy Dosik

For the cake:1 cup KFP matzoh cake meal1 cup KFP potato starch1/4 cup KFP unsweetened cocoa powder1 1/2 tsp. KFP baking soda1/2 tsp. Kosher salt1 cup buttermilk1 tbsp. red food coloring1 tsp. white vinegar1 tsp. vanilla extract1 1/2 cups sugar1 stick butter, softened to room temperature3 eggs, separated

For the cake: Preheat oven to 350°F. Add cake meal, potato starch, cocoa, baking soda, and salt to a large bowl. Whisk to combine, and set aside. Combine buttermilk, food coloring, and vinegar in a small bowl and set aside. Beat sugar and butter in a third bowl with an electric mixer for 2-3 minutes until completely combined; add vanilla and beat for 1 additional minute.

Add egg yolks to butter-sugar-vanilla mixture one at a time, beating after each addition. In fourth bowl (hope you like washing dishes, we’re not done with bowls yet!) beat egg whites with electric mixer until stiff peaks form. Alternate adding buttermilk mixture and butter-sugar-egg mixture to dry ingredients in 2-3 batches, beating after each addition until combined.

Fold beaten egg whites into batter, being careful not to deflate. Divide batter between two greased nonstick 8” round cake pans. Bake at 350°F for approximately 25 minutes or until cake tester comes out clean. Cool in pans for 10 minutes, then invert on cooling racks to cool completely.

For the frosting: Mix the cream cheese, butter, vanilla, and sugar with electric mixer until light and fluffy. Return icing to refrigerator for at least 1 hour until it hardens slightly. Ice first layer of cake, then place layer of strawberries on top of first iced layer. Top with second layer of cake and finish icing second layer and sides of cake. If using chopped pecans, add them to the sides of the cake. Best served the same day.

Why is this recipe special? In our family, there’s no cake that tops red velvet. This recipe makes a Southern favorite Kosher for Passover, so what’s not to love?

For the icing and filling:2 8-oz. blocks low-fat cream cheese, softened to room temperature1 stick butter, softened to room temperature1 tsp. vanilla extract2/3 cup sugar1 1/2 cups chopped strawberries1 cup chopped pecans (optional)