It involves a non-dairy, yet whippable cream substance that they only sell around Pesach. It's surprisingly good for a totally artificial substance. Well, surprisingly not-as-horrific-as-you'd-expect-it-to-be.
At shul the 7th day, I ate a "black and white" pesach cookie. Joy asked me how it was, and it was hard to judge, actually. Because it wasn't great, but neither are normal "black and white" cookies, IMHO. (Why do I keep on eating them then? Good question...)
5 medium Granny Smith apples (about 1 1/2 pounds) 1/2 cup sugar 1 teaspoon ground cinnamon 2 teaspoons lemon juice Vegetable cooking spray 1/2 cup unsalted matzo meal 1/3 cup sugar 1/4 cup sliced almonds 2 tablespoons margarine, melted 1/8 teaspoon salt
Peel, core, and cut the apples into 1/4-inch slices. Combine apple slices, sugar, cinnamon, and lemon juice, and toss gently. Spoon into an 11 x 7-inch baking dish coated with cooking spray; set aside. Combine the matzo meal, sugar, almonds, margarine, and salt, and stir well. Sprinkle over apple mixture. Bake at 350° for 1 hour or until browned.
Almond-Apricot Macaroons From Cooking Light 2 tablespoons matzo cake meal 3/4 cup whole blanched almonds 3/4 cup matzo cake meal 3/4 cup sugar 1/2 cup chopped dried apricots 1 teaspoon grated orange rind 1/4 teaspoon almond extract 3 large egg whites
Preheat oven to 325°. Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal. Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped. Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3 to 4 times or just until combined. (Mixture will be sticky.) Using hands dusted with matzo cake meal, divide dough into 16 portions. Roll each portion into a ball; pinch tops to form a pear shape. Place on prepared baking sheet. Bake at 325° for 20 minutes or until lightly browned. Cool on a wire rack.
Yield: 16 servings (serving size: 1 macaroon)
Lemony Passover Cheesecake From Southern Living 1 cup crushed mandelbrot* 1 cup finely chopped pecans 1/4 cup sugar 1/3 cup butter or margarine, melted 2 (8-ounce) packages cream cheese, softened 3 large eggs 1 (14-ounce) can sweetened condensed milk 2 teaspoons grated lemon rind 1/4 cup fresh lemon juice 1 (8-ounce) container sour cream Garnishes: sour cream, lemon slices, lemon rind strips
Stir together first 4 ingredients; press mixture in bottom and 2 inches up sides of a lightly greased 9-inch springform pan. Beat cheese at medium speed with an electric mixer 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended. Gradually add milk, rind, and juice, beating until blended. Pour into prepared crust. Bake at 300° for 1 hour or until almost set. Turn off oven, and let cake stand in oven 30 minutes. Remove cake to a wire rack; spread evenly with sour cream, and let cool completely. Cover and chill 8 hours. Garnish, if desired. * Mandelbrot is a crisp, cookie-like almond bread. One (8-ounce) package almond biscotti, crushed, may be substituted.
Brownies For Passover From Southern Living 1/2 cup butter or margarine, softened 2 cups sugar 4 large eggs 1 cup matzo cake meal 1/2 cup cocoa 1/3 cup potato starch 1/4 teaspoon salt 1/2 cup water 1 teaspoon vanilla extract 1 cup chopped walnuts Powdered sugar
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add next 7 ingredients; stir well. Spoon into a greased 13- x 9-inch baking dish. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack; cut into squares. Sprinkle with powdered sugar, if desired.
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Date: 2006-04-21 10:50 am (UTC)At shul the 7th day, I ate a "black and white" pesach cookie. Joy asked me how it was, and it was hard to judge, actually. Because it wasn't great, but neither are normal "black and white" cookies, IMHO. (Why do I keep on eating them then? Good question...)
Passover Desserts
Date: 2006-04-20 01:29 pm (UTC)From Cooking Light
View Cooking Light Menu
5 medium Granny Smith apples (about 1 1/2 pounds)
1/2 cup sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice
Vegetable cooking spray
1/2 cup unsalted matzo meal
1/3 cup sugar
1/4 cup sliced almonds
2 tablespoons margarine, melted
1/8 teaspoon salt
Peel, core, and cut the apples into 1/4-inch slices.
Combine apple slices, sugar, cinnamon, and lemon juice, and toss gently. Spoon into an 11 x 7-inch baking dish coated with cooking spray; set aside.
Combine the matzo meal, sugar, almonds, margarine, and salt, and stir well. Sprinkle over apple mixture. Bake at 350° for 1 hour or until browned.
Almond-Apricot Macaroons
From Cooking Light
2 tablespoons matzo cake meal
3/4 cup whole blanched almonds
3/4 cup matzo cake meal
3/4 cup sugar
1/2 cup chopped dried apricots
1 teaspoon grated orange rind
1/4 teaspoon almond extract
3 large egg whites
Preheat oven to 325°.
Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal.
Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped.
Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3 to 4 times or just until combined. (Mixture will be sticky.)
Using hands dusted with matzo cake meal, divide dough into 16 portions. Roll each portion into a ball; pinch tops to form a pear shape. Place on prepared baking sheet. Bake at 325° for 20 minutes or until lightly browned. Cool on a wire rack.
Yield: 16 servings (serving size: 1 macaroon)
Lemony Passover Cheesecake
From Southern Living
1 cup crushed mandelbrot*
1 cup finely chopped pecans
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
3 large eggs
1 (14-ounce) can sweetened condensed milk
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1 (8-ounce) container sour cream
Garnishes: sour cream, lemon slices, lemon rind strips
Stir together first 4 ingredients; press mixture in bottom and 2 inches up sides of a lightly greased 9-inch springform pan.
Beat cheese at medium speed with an electric mixer 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended. Gradually add milk, rind, and juice, beating until blended. Pour into prepared crust.
Bake at 300° for 1 hour or until almost set. Turn off oven, and let cake stand in oven 30 minutes. Remove cake to a wire rack; spread evenly with sour cream, and let cool completely. Cover and chill 8 hours. Garnish, if desired.
* Mandelbrot is a crisp, cookie-like almond bread. One (8-ounce) package almond biscotti, crushed, may be substituted.
Brownies For Passover
From Southern Living
1/2 cup butter or margarine, softened
2 cups sugar
4 large eggs
1 cup matzo cake meal
1/2 cup cocoa
1/3 cup potato starch
1/4 teaspoon salt
1/2 cup water
1 teaspoon vanilla extract
1 cup chopped walnuts
Powdered sugar
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add next 7 ingredients; stir well.
Spoon into a greased 13- x 9-inch baking dish.
Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack; cut into squares. Sprinkle with powdered sugar, if desired.