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.
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.