Passover deserts previously post by Gabriella

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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.

 

Source: http://www.vegsource.com

 

 

 

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 medium 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

 

Source: http://www.vegsource.com

 

 

 

 

 

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)

 

 

 

" BUTTER " PECAN MATZO 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 for 1 to 2

minutes.

Remove from heat, add vanilla and pour over matzos, up to, but not

over edges. Bake at 375F 3-6 minutes until matzos are crisp.

Scatter chocolate over hot matzos. Let cool.

 

Source: http://www.vegsource.com

 

 

 

 

 

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

 

Source: http://www.vegsource.com

 

 

 

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.

 

Source: http://www.vegsource.com

 

 

 

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!

 

Source: http://www.vegsource.com