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Passover Recipes

When we study the Bible, we learn that there are certain things associated with the Passover meal. This webpage offers some recommended recipes to help with the preparation of the Passover meal.

Scrumptious Roasted Lamb Recipe

by Johnnie

 

This recipe is actually very easy, so don’t be intimated. But be warned, your taste buds will go to heaven.

Ingredients

5 to 8 pounds boneless leg of lamb

 

2 tablespoons of olive oil

 

1 tablespoon of dried thyme

 

3 tablespoons dried rosemary leaves

 

2 tablespoons of oregano

 

1 tablespoon paprika

 

8 cloves of garlic peeled

 

1 medium size onion

 

1 teaspoon of sea salt

 

1 teaspoon of black pepper

 

¾ cup red cooking wine

 

1 teaspoon of garlic powder

 

1 teaspoon of onion powder

2 tablespoons dried parsley

(Highly recommend fresh parsley. Use 6-8 fresh parsley sprigs, leaves and stems)

 

3 tablespoons dried basil

(Highly recommend fresh basil. 30 leaves of fresh basil equals 3 tablespoons of dried)

 

1 tablespoon of seasoned salt

(such as Season All by Morton or Multi-Season Salt by Adams)

 

1 12 oz. jar/can of beef gravy

(I use Heinz Home Style Savory brand unless I can find an organic one)

 

3 tablespoons soy sauce

(I use an organic brand, Organic Shoyu, made by San-J available at most health food stores.)

 

1 teaspoon of garlic powder

 

1 teaspoon of onion powder

 

Note: (You can use all fresh herbs instead of dried. However, only dry measurements are shown here except where specified.)

Note: (You can use all fresh herbs instead of dried. However, only dry measurements are shown here except where specified.)

Directions

Remove Butcher String & Soak Meat

Immerse/soak the meat in a water solution using 1 cup of vinegar and 2 tablespoons of salt. Let the meat sit in the solution for at least 2 hours. The meat will come wrapped in a net or butcher string which holds the meat together once the bone is removed. Remove the netting or butcher string before soaking but save the net or string because you will need to re-wrap the meat later. (You can also ask the Butcher at the supermarket to give you 2-3 feet of string for re-wrapping and they are usually happy to do so. You can also purchase kitchen string from the supermarket.) Soaking is an important step. Lamb has a very bold and gamey taste. By soaking it, you are toning the gaminess down a bit and this makes a big difference in the finished product. It also removes the impurities. Lamb is quite fatty, so once you remove the netting or string, it is easier to cut off additional excess fat, before soaking.

Make Seasoning Paste Rub

After soaking, remove the meat and place in a baking dish or roasting pan. Then make seasoning paste/rub using olive oil, garlic, onions, rosemary, oregano, onions, basil, thyme, parsley, paprika, salt, pepper, and season salt. (Lots of herbs is another key to a great lamb dish.) Place herb mixture in food processor or blender until everything is medium to finely chopped or use sharp knife to chop these ingredients.

 

Make Slits in Meat, Rub on Seasoning Paste, Re-wrap, & Refrigerate Overnight

Make numerous slits all over the meat (top, bottom, & sides) about ½ to 1 inch deep. Rub the meat, using your hands, with the seasoning paste. Spread it generously on all sides, taking care to place it in all the slits, and in every nook and cranny. Re-wrap the meat with the string or place it back into the original netting. Cover the dish with plastic wrap or baking dish top and place it in the fridge overnight. (I use a glass pyrex baking dish with cover.) Be encouraged, that was the hardest part. You are finished until the next day and the rest is a breeze!

 

The Next Day, take Lamb from Fridge and Bring to Room Temperature

Bring the lamb out of the fridge an hour or more before cooking. It is important to let the roast come to room temperature. If not, it will take longer to cook and will not cook evenly. You'll end up with well-done slices on the end and raw meat in the center. So let it stand at room temperature, loosely covered, for approximately 1 hour or even more. This time can vary depending on how big or small your lamb roast is. I can't give you an exact time on this. Use your best judgment!

 

Make Gravy Sauce and Pour it Around Meat in Covered Dish or Pan

After the roast has reached room temperature, preheat oven to 325 degrees. While oven is heating up, mix gravy, red wine, soy sauce, garlic powder, and onion powder together. Pour gravy mixture around meat in covered baking dish.

 

Bake Lamb at 325 degrees

General rule is 35 minutes per pound for well-done meat. However, total baking time depends on size of the cut of meat, your particular oven, your desired temperature for the finished product, etc. At 1-1/2 to 2 hours into your baking time, flip the meat so that the other side is immersed in the gravy solution. At this time, test it for tenderness to determine if you are at the half way mark or less. Tend to it as if you were tending to a thanksgiving turkey or a nice beef rump roast, being careful not to over-cook them.

 

About 30 minutes before baking time is up, flip the meat back to the original side where it is again immersed in the gravy. Uncover the roast and adjust the oven temperature to 360 degrees so that the meat browns and crust during this 30 minute period. Browning and crusting may take less or a little longer. You will need to watch it and determine.

 

Using a meat thermometer is more accurate, if you want your meat at a different temperature other than well-done. (I personally cook everything well done and Ive never used a thermometer and it works out just fine). Anyway, Ive included a chart on the next page, should you prefer your meat at a different temperature.

 

Remove from Oven and Slice

When finished cooking, remove the roast from oven. Let it stand for 20-30 minutes before slicing. Use scissors to remove the netting or string before slicing.

This chart is optional and to be used only with a thermometer to take internal temperature of meat.

Lamb Roast Cooking Temperatures

Rare

Medium Rare

Medium

Medium Well

Well Done

120 to 125 degrees F

130 to 135 degrees F

140 to 145 degrees F

150 to 155 degrees F

160 degrees F and above

center is bright red, pinkish toward the exterior portion

center is very pink, slightly brown toward the exterior portion

center is light pink, outer portion is brown

not pink

meat is uniformly brown throughout.

(1) Special note on your number of servings:

For a generous serving of lamb roast, figure on 1/2 pound of lamb per serving. That means if you plan to serve:

            Six (6) people - 3 pound lamb roast

            Eight (8) people - 4 pound lamb roast

            Ten (10) people - 5 pound lamb roast

            Twelve (12) people - 6 pound lamb roast

            More than (12) people - purchase two (2) boneless lamb roasts

 

(2) Special note for leftovers:

Lamb is very fatty. So once you remove the leftovers from the fridge and while it is still cold, skim excess fat off top before reheating.

Unleavened Bread Recipes

All recipes that call for flour, unless otherwise noted, are using all purpose flour--not self-rising flour. None of these recipes contain the following:

            (1) any yeast

            (2) sourdough starter

            (3) baking powder or

            (4) baking soda.

RECIPE #1

(Unleavened Bread)

 

3 cups flour

2 tablespoons oil or butter

3 large eggs

1/2 cup water or milk

1 teaspoon salt

Combine dry ingredients. Combine eggs and oil, then beat. Add eggs to flour. Add milk, then beat for 2-3 minutes. Pour into three 8 inch square pans, greased and bake for 20 minutes in a hot oven (450 degrees F.).

RECIPE #2

(Unleavened Bread)

 

1/2 cup water

2 tablespoons sugar

1 teaspoon salt

2 tablespoons oil

1 1/4 cup flour

Knead until smooth. Roll out to quarter inch thick. Bake at 300 degrees F. for 30 to 40 minutes. Put on cookie sheet. This only makes a small batch (about a quart size bag), but it can be doubled easily.

RECIPE #3

(Unleavened Bread)

 

1 cup whole wheat flour

1/2 cup olive oil

1 cup water

2 tablespoons honey

(for Passover meal omit honey)

Mix oil and flour first; stir. Add water and honey and whisk (it will he runny). Spread thin on baking sheet. Bake as hot as you can (about 500-600 degree F. oven) for 6 to 7 minutes.

RECIPE #4

(Unleavened Bread)

 

3/4 cup scalded milk

1 egg

1/4 cup honey

2-1/4 cups flour

1/4 cup butter

1 teaspoon salt

Beat egg, milk, honey and butter together. Add the flour gradually. Knead until smooth. Roll the mixture to 1/4 inch thick. Then cut in shapes (round or square). Prick with a fork. Bake on baking sheet at 375 degrees F. for 15 or 20 minutes.

RECIPE #5

(Unleavened Bread)

 

1 1/2 cups flour

1 lb. dark brown sugar

1 cup nuts, chopped

4 eggs

1/2 teaspoon salt

1 teaspoon vanilla

Beat eggs well. Then add remaining ingredients and beat well. Pour into a greased and floured 9 x 13 inch pan and bake for 30 minutes in a 350 degree F. oven.

RECIPE #6

(Unleavened Bread)

 

1 1/2 cups plain flour

1 teaspoon salt (or more if

you like the salty taste)

1 tablespoon sugar

1/2 cup shortening

3 tablespoons water (or more if needed to roll out)

Mix all ingredients together. Roll out on cookie sheet you intend to bake on. Score into small squares before baking. Bake at 450 degrees F. for 15 minutes (no longer). Check to see if burning on edges close to end. Temperature and times are important.

RECIPE #7

(Unleavened Cheese Bread)

 

Cheese Bread

1/2 lb. longhorn cheese

3 eggs

1/2 lb. jack cheese

1-1/3 cup milk

1 cup flour

1/2 cup melted butter

1 teaspoon salt

Grate cheeses. Mix ingredients and put in greased pan. Bake at 350 degrees F. for 45 minutes. Score with a fork to produce the stripes by which we are healed.

RECIPE #8

(Golden Disc Unleavened Bread)

 

4 cups unbleached flour

1 teaspoon salt

1 1/2 cups water (room temp.)

Combine the flour and salt. Add enough water to make dough that will clean the sides of the bowl and can be gathered into a ball. Turn out onto a lightly floured board and knead 10 minutes. Shape into a ball and cut in half. Cut each half in 8 pieces and form into 16 balls.

 

Roll out each ball to form about a 7 inch circle. Place on an ungreased cookie sheet and bake in a preheated 500 degree F. oven for 5 minutes or until discs are lightly colored, blistered and crisp. Serve with cheese chips and soups. Makes 16 discs.

RECIPE #9

(Unleavened Snacking Bread)

 

Blend:

1 3/4 cups all purpose flour

1/2 teaspoon salt

3 cups whole wheat flour

1/2 cup brown sugar

 

Add:

2/3 cup vegetable oil

1 egg

1 cup milk

Mix well. Before baking, sprinkle a mixture of 2 tablespoons sugar and ½ teaspoon cinnamon over the surface of bread. Preheat oven to 400 degrees F.. Spray cookie sheets or jelly roll pan with oil. Divide dough in half. With lightly floured hands, pat each ball of dough onto sheet until it is desired thickness (about 3/8 inch). Cut raw dough into squares and prick center of each square with fork. Bake 15 to 18 minutes or until it begins to brown. Over baking will cause it to be too brittle.

RECIPE #10

(Stew Bread)

 

Blend:

1 3/4 cups all purpose flour

2 cups whole wheat flour

1/2 teaspoon salt

 

Add:

2/3 cup vegetable oil

1 egg

1 cup milk

Mix well. Before baking, sprinkle a mixture of 2 tablespoons sugar and ½ teaspoon cinnamon over the surface of bread. Preheat oven to 400 degrees F.. Spray cookie sheets or jelly roll pan with oil. Divide dough in half. With lightly floured hands, pat each ball of dough onto sheet until it is desired thickness (about 3/8 inch). Cut raw dough into squares and prick center of each square with fork. Bake 15 to 18 minutes or until it begins to brown. Over baking will cause it to be too brittle.

RECIPE #11

(Unleavened Bread)

 

3 pints milk

1 pound butter

flour

Take milk, butter, and as much flour as needed to give it a body similar to pie dough. Divide into four parts and work each until it blisters; then roll out till about the thickness of pie dough. Score or prick with fork (like a pie shell). Bake at 350 degrees F. until slightly browned at the edges.

RECIPE #12

(Almond Bread)

 

4 eggs

1 cup sugar

3/4 cup oil or butter

1 tablespoon almond extract

3 cups flour

1 small bag slivered almonds

1/2 teaspoon vanilla

Mix sugar, eggs, and 1 cup flour. Add oil or butter. Add remaining ingredients; pour into two greased bread pans. Bake at 350 degrees F. for 30 minutes. Remove from pans.

RECIPE #13

(Matzah)

 

1 cup flour

1/4 teaspoon salt

2 tablespoons shortening

5 tablespoons water (about)

Mix dry ingredients, cut in shortening, mix in enough water to make dough soft and kneadable. Divide into fourths. Roll out to about 8 inches and cook on a hot skillet until browned. Flip and brown other side. Makes four 8 inch matzos. Keeps well if thoroughly dry.

RECIPE #14

(Cinnamon Matzah)

 

1 cup flour

1/2 teaspoon cinnamon

1/8 teaspoon cloves

1/8 teaspoon nutmeg

1 tablespoons sugar

1/4 teaspoon salt

1 tablespoons butter

2/3 cup water (about)

Mix dry ingredients, cut in shortening, mix in enough water to make dough soft and kneadable. Divide into fourths. Roll out to about 8 inch and cook on a hot skillet until browned. Flip and brown other side. Makes four 8 inch matzos. Keeps well if thoroughly dry.

RECIPE #15

(Matzah)

 

Before you start mixing all ingredients, turn oven on and preheat to 425 degrees F..

 

2 cups of flour

3/4 cup liquid (I use kosher wine and water mixed)

1/2 cup oil (olive is the best)

1 cup sugar

Mix together, break apart in pieces and flatten. Adjust liquid if needed. Pierce each cake with a fork. Bake until edges are brown, about 15 minutes. They are like unleavened cookies.

RECIPE #16

(Egg and Onion Matzah)

 

2 ¼ cups flour

¾ teaspoon salt

1/3 cup butter

1 egg, beaten

1 tablespoon onion powder

½ cup milk

Combine onion powder and milk in a small bowl, allow to soak for a few minutes. In a mixing bowl, combine flour and salt. Cut in butter. Add egg and onion powder/milk mixture. Knead dough until smooth and soft, adding additional flour if needed. Divide dough in half. On a lightly floured surface, roll each piece of dough into a large rectangle (at least ¼ inch thick, but no more than ½ inch thick). Cut dough into 2 inch x 2 inch squares or desired size. Place squares on a lightly greased and lightly salted cookie sheet. Prick each square with a fork several times before baking. Bake at 450 degrees F. for 10-14 minutes or until golden and cooked through (but not hard or dark). Remove from wire rack and let cool.

 

Italian Version: To milk and onion mixture add 1 tablesoon garlic powder, ¼ teaspoon dried parsley, and ¼ cupparmesan cheese.

RECIPE #17

(Raisin or Blueberry) Bread

 

Blend:

3/4 cups all purpose flour

2 cups whole wheat flour

3/4 cup sugar or honey

1 teaspoon cinnamon

1 cup raisins (or blueberries)

1/2 teaspoon salt

 

Add:

2/3 cup vegetable oil

1 egg

1 cup milk (3/4 cup if honey is used)

Mix well. Before baking, sprinkle a mixture of 2 tablespoons sugar and ½ teaspoon cinnamon over the surface of bread. Preheat oven to 400 degrees F.. (If you use honey, preheat oven to 375 degrees F..) Spray cookie sheets or jelly roll pan with oil. Divide dough in half. With lightly floured hands, pat each ball of dough onto sheet until it is desired thickness (about 3/8 inch). Cut raw dough into squares and prick center of each square with fork.

 

Bake 15 to 18 minutes or until it begins to brown. Over baking will cause it to be too brittle.

RECIPE #18

(Chapatti)

 

4 cups whole wheat flour

2 cups unbleached flour

1/2 pound soft butter

1 teaspoon honey (optional)

1 pint milk

Ground sunflower and pumpkin seeds, as desired

Cut butter into flour. Add milk and work into dough. Roll as thin as you like. Cut into squares. Prick each square with a fork. Bake at 350 degrees F. for 20 minutes.

RECIPE #19

(Flour Tortillas)

 

4 cups flour

1 ½ teaspoons salt

1/3 cup softened butter

1 ¼ cups water

Mix together first two ingredients. Cut in butter until crumbly. Pour in water. Stir with a fork until it makes a cohesive ball. Knead 20 times. Form into 12 balls. Roll each ball in a little flour and roll out into 7 circles as thick as you can. Cook in a hot pan about 30 seconds on each side.

RECIPE #19

(Flour Tortillas)

 

4 cups flour

1 ½ teaspoons salt

1/3 cup softened butter

1 ¼ cups water

Mix together first two ingredients. Cut in butter until crumbly. Pour in water. Stir with a fork until it makes a cohesive ball. Knead 20 times. Form into 12 balls. Roll each ball in a little flour and roll out into 7 circles as thick as you can. Cook in a hot pan about 30 seconds on each side.

RECIPE #20

(Polenta Toasts)

 

1/3 cup whole grain corn meal

1/3 cup regular corn meal

1/2 teaspoon salt or 1 tablespoon liquid aminos

2 1/2 cups water

Place corn meal and salt in heavy 3 quart sauce pan. Slowly whisk in the water (or aminos). Cook over medium heat, stirring constantly until mixture boils and becomes very thick (about 10 minutes). Heat may be lowered the last 3 or 4 minutes to prevent sticking. Stir very fast. Spray cookie sheet with olive oil and spread mixture to within 1 inch of edges. Do not cover. Refrigerate at least 4 hours. Preheat oven to 450 degrees F.. Cut polenta into squares and push apart slightly. Spray top with olive oil spray. Bake for 25 minutes on bottom oven shelf. Toasts should be lightly browned and easy to remove with a spatula. If not, bake 5 to 20 minutes longer.

RECIPE #21

(Unleavened Cornbread)

 

1 cup cornmeal

1 cup flour

¼ cup sugar

1 teaspoon salt

1 egg

1 tablesoon sour cream

¼ cup butter, melted

1 cup milk

Preheat oven to 425 degrees F.. Grease a 12 cup muffin pan or line with muffin papers. In a bowl, stir together the corn meal, flour, sugar, and salt. Make a well in the center, and pour in the egg, sour cream, butter and milk. Stir until well blended. Spoon batter into prepared muffin cups. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.

Unleavened Cracker Recipes

RECIPE #22

(Wheat Thin Style Crackers)

 

1 ¼ cups flour

½ teaspoon salt

1 ½ tablesoons sugar

¼ teaspoon paprika

4 tablespoons cold butter, sliced

¼ cup water

¼ teaspoon vanilla

Salt, for topping

In a bowl, combine flour, ½ teaspoon salt, sugar and paprika. Cut in butter with a fork or pastry blender until small crumbs form (or combine the dry ingredients and butter in a food processor and pulse until crumbly).

 

Make a well in the center and add the water and vanilla. Stir to mix, then knead a few times, just enough to form a ball of dough. (Add just a tad more water if needed.) Divide dough in half and cover with a clean towel. Lightly grease two 11 inch x 15 inch baking sheets and sprinkle lightly with salt. On a light floured surface, roll each piece of dough into a thin rectangle approximately 11 inch x 15 inch. Transfer the sheet of dough to the baking sheet and cut into squares. Generously sprinkle tops with salt. Bake at 400 degrees F. for 5-10 minutes or until crisp and lightly browned. Crackers will become crispier as they cool, so don't over bake. Remove baked crackers from the sheets and cool on a wire rack. (Makes about 8 ounces of crackers).

RECIPE #23

(Oat and Pecan Crackers)

 

¾ cup rolled oats

¼ cup pecans, chopped

1 teaspoon sugar

1 teaspoon salt

4 tablesoons butter, room temp

1 cup flour

¼ cup milk

In a food processor, chop pecans, oats, sugar and salt. Pulse in butter (about 10 pulses). Add flour. With motor running, pour in milk and continue processing until the dough forms a single mass. Shape into a long log and wrap in plastic wrap. Place in refrigerator for at least 3 hours or up to 2 days. Cut log into ¼ inch thick slices and place on a cookie sheet. Bake at 325 degrees F. for 20-25 minutes or until golden brown.

RECIPE #24

(Rosemary-Parmesan Icebox Crackers)

 

¾ cup flour

1 teaspoon salt

1 teaspoon pepper (or paprika)

1 teaspoon dried rosemary

4 tablesoons butter, cut into 1/2 pieces

1 cup parmesan cheese

¼ cup milk

In a food processor, combine the flour, salt, pepper and rosemary; pulse twice to mix. Pulse in butter (about 10 pulses). Add the cheese and pulse twice to combine. With motor running, pour in the milk and continue processing until the dough forms a single mass. Roll the dough into a log about 2 inches in diameter.Wrap with plastic wrap and refrigerate for at least 3 hours and up to 2 days. Cut the dough into 1/8 inch thick slices and place on a cookie sheet. Bake at 325 degrees F. for 20-25 minutes or until light golden brown. (Makes about 24 crackers)

RECIPE #25

(Icebox Cheese Crackers)

 

1 cup flour

1 teaspoon sugar

1 teaspoon salt

4 tablesoons butter, room temp

¾ cup parmesan cheese

¼ cup milk

In a food processor, mix flour, sugar and salt. Pulse in butter (about 10 pulses). Add the cheese and mix. With the motor running, pour in milk and continue processing until the dough forms a single mass. Shape in a long log and wrap in plastic wrap. Place in refrigerator for at least 3 hours or up to 2 days. Cut dough into 1/8 inch slices and place on a cookie sheet. Bake at 325 degrees F. for 20 minutes or until goldenbrown.

RECIPE #26

(Sesame Crisp Crackers)

 

2 cups whole wheat flour

3/4 cup raw sesame seeds

5 tablespoons safflower oil

2 1/4 teaspoons salt

A few shakes of any flavoring desired (onion, garlic, etc)

Combine dry ingredients. Work oil in with fork. Stir in 3/4 cups water. Form into two bails. Roll as thin as possible; cut into shapes. Place on ungreased cookie sheet; prick with fork. Bake at 425 degrees F. for 10 minutes.

RECIPE #27

(Wheat Crisps)

 

1/2 cup sugar

1/2 cup wheat germ

3/4 cup margarine

1/2 cup whole wheat flour

1/2 cup powdered milk

Place all dry ingredients into a mixing bowl. Blend in margarine with a pastry blender. Knead with hands until smooth and soft dough forms. Form into small balls and flatten with fork on ungreased cookie sheet. Bake in 300 degree F. oven until edges are slightly browned, 20 to 25 minutes. (Makes 2 to 2 1/2 dozen).

Unleavened Desert Recipes

RECIPE #28

(Pound Cake)

 

1 cup butter

2 cups flour

1 cup sugar

1/4 teaspoon (or more) nutmeg

1/4 teaspoon salt

1 1/2 teaspoon vanilla

4 eggs

Bring butter and eggs to room temperature. Grease bottom and 1 inch up sides of pan. Beat butter till creamed and fluffy. Gradually add sugar, beating at medium speed 6 minutes or till light and fluffy. Add vanilla; add eggs one at a time. Beat 1 minute after each: scrape bowl frequently. Stir together flour, salt, and nutmeg. Gradually add dry ingredients to egg mixture and beat. Bake 60-65 minutes at 325 degrees F. or till done.

RECIPE #29

(Pumpkin Cheesecake)

 

Crust:

1/3 cup margarine

1/3 cup sugar

1 egg

1 l/4 cups flour

 

Cream margarine and sugar until light and fluffy. Blend in egg; add flour; mix well. Press dough on bottom and 2 inches high around sides of 9-inch spring-form pan. Bake at 400 degrees F. for 5 minutes. Reduce oven temperature to 350 degrees F..

 

Filling:

2 (8 ounce pkgs) cream cheese

3/4 cup sugar

1 (16-ounce can) pumpkin

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Dash of salt

2 eggs

Combine softened cream cheese and sugar, mixing at medium speed with beater until well blended. Blend in pumpkin, spices and salt; mix well. Add eggs one at a time, mixing well after each addition. Pour mixture into the pastry-lined pan. Smooth surface to edge of crust. Bake at 350 degrees F. for 50 minutes. Loosen cake from rim of pan; cool before removing from pan. Chill.

 

Optional: Garnish with whipped cream just before serving.

RECIPE #30

(Raspberry Bars)

 

2 sticks soft butter

2 cups flour

2 egg yolks

1 cup sugar

1 1/2 to 2 cups of raspberry jam

Cream butter and sugar with electric mixer. Add egg yolks and beat well. Add flour 1 cup at a time. Chill dough for at least one hour. Divide dough in half. Roll both into a square to fit a 9 inch x 9 inch pan. Place one square of dough in pan and top with jam. Add top layer of dough to pan. Bake at 375 degrees F. for 35-40 minutes. Sprinkle with powdered sugar. Cut when cold.

RECIPE #31

(Pecan Crisps)

 

1 1/2 cups sifted flour

1 egg separated

3 tablespoons milk

1 cup sugar

3/4 teaspoon salt

1 teaspoon vanilla

1/2 cup soft vegetable shortening

1 cup pecans finely chopped

Cream shortening, sugar, milk and egg yolk. Add sifted dry ingredients; form into balls (walnut size). Place on ungreased baking sheet. Press flat with the bottom of a glass dipped in sugar. Brush with beaten egg whites. Sprinkle with nut meats. Bake 8-10 minutes at 350 degrees F.. Do not over bake. (Makes about 5 dozen)

RECIPE #32

(Jam Filled Crumb Bars)

 

1 3/4 cups flour

3/4 cup butter

1 teaspoon shredded lemon peel

1 tablespoon flour

1/2 cup finely chopped nuts

1/2 cup sifted powdered sugar

3/4 cup jam or preserves

Stir together flour and nuts. In a large mixing bowl, beat butter until soft, add powdered sugar and lemon peel and beat until fluffy. Add flour mixture and beat till crumbly. Press 2/3 of crumbs onto bottom of ungreased 9 inch x 9 inch x 2 inch pan. Spread jam into pan. Stir 1 tablespoon of flour into remaining crumb mixture and sprinkle over jam. Bake at 375 degrees F. for 25 to 30 minutes. Cut into bars.

RECIPE #33

(Mazos Sponge Cake)

 

8 egg yolks

1 1/2 cup sugar

1/2 cup matzos cake flour

2 tablesoons lemon juice

1/2 cup potato starch

8 egg whites beaten stiff

Beat yolks until light. Add sugar gradually. Add pinch of salt and lemon juice, then add cake meal and potato starch. Lastly fold in egg whites which have been beaten till stiff but not dry. Bake 45 minutes at 350 degrees F. in angel food pan or in two layers.

RECIPE #34

(Lemon Meringue Cheesecake)

 

Filling:

12 oz cream cheese, softened

4 oz sour cream (about ½ cup)

¾ cup sugar

2 eggs

2 tablesoons fresh lemon juice

Zest of one lemon

 

Crust:

1 cup flour

¼ cup sugar

½ cup coconut

5 tablesoons butter, melted

¼ teaspoon salt

For Crust: Combine all ingredients in a food processor or mix by hand in a bowl. Press into a 9 inch pie pan.

 

For Filling: In a large bowl, beat cream cheese, sour cream, sugar and eggs. Add lemon juice and zest; beat until smooth. Pour into pie crust and bake at 350 degrees F. for 40-45 minutes. Remove from oven and let cool. Chill for at least 4 hours before serving. Top with whipped cream to serve.

 

Key-Lime Version: Substitute lime juice and lime zest for lemon.

RECIPE #35

(Nut Bars)

 

½ cup butter, room temp

½ cup oil

¾ cup sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

½ teaspoon cinnamon

½ teaspoon salt

Cream butter, oil, sugar, egg and vanilla until fluffy. Stir in dry ingredients, then nuts. Dough will be stiff. Press into a 15 inch x 10 inch jelly roll pan. Bake at 350 degrees F. for 25-30 minutes. Cut into bars.

 

Peanut Butter Chocolate Bar Version: Substitute creamy peanut butter for oil in recipe. Add ½ cup of chocolate chips.

RECIPE #36

(Applesauce Cookies)

 

1 cup brown sugar

¾ cup oil

1 cup thick applesauce

1 egg

1 teaspoon vanilla

4 cups rolled oats

½ cup flour

½ cup nuts, chopped

½ teaspoon salt

Beat brown sugar and oil. Add remaining ingredients and mix well. Drop from spoon onto greased baking sheet. Bake at 375 degrees F. for 20 to 25 minutes or until well browned.

RECIPE #37

(Nut Balls)

 

1 cup butter, room temp

2 cups flour

1 cup almonds, chopped

1 teaspoon vanilla

3 tablesoons brown sugar

Mix all ingredients and roll into small balls. Bake at 325 degrees F. for 20 minutes or until golden brown.

RECIPE #38

(Berry Delight)

 

2 cups strawberries, cut in half

1 cup raspberries

2 cups blueberries

1 cup tapioca pudding

½ cup maple syrup

2 cups rolled oats

1 cup flour

6 tablesoons coconut oil

4 teaspoons maple syrup

If using frozen berries, let the ice crystals dissipate. Lightly oil two 13 inch x 9 inch glass baking pans. Mix first 4 ingredients, then add the maple syrup. Spread in bottom of pans. In a separate bowl, mix remaining ingredients and sprinkle over berry mix. Bake at 350 degrees F. for 30 minutes or until golden brown. (Makes 12 servings)

RECIPE #39

(Unleavened Chocolate Cake)

 

1 1/2 cup matzo flour

2 cups sugar

1 cup vegetable shortening

2 tablespoons of vanilla

8 tablespoons cocoa

2 tablespoons corn syrup

4 eggs

Cream shortening, sugar and eggs. Combine all other ingredients. Beat until fluffy and light. Pour into two greased 8 inch pans. Bake 30 minutes at 350 degrees F.. Cool and frost.

RECIPE #40

(Nut Fudgie Cookies)

 

2 squares chocolate

1/2 cup vegetable shortening

1 cup sugar

1 teaspoon vanilla

2 eggs beaten

1/2 cup sifted flour

1/4 teaspoon salt

1/2 cup nuts

Melt chocolate and shortening. Add sugar and eggs. Mix quickly; add flour, salt and vanilla. Pour into 13 inch x 9inch pan. Sprinkle nuts on top and bake 15 minutes at 400 degrees F..

RECIPE #41

(Oatmeal Cookies)

 

1 cup all purpose flour

3/4 cup packed brown sugar

1 cup Crisco shortening

3 tablespoons water

1 teaspoon ground all spice

1/2 teaspoon salt

1 teaspoon ground ginger

3/4 tablespoon vanilla

1 egg

3 cups oats

3/4 cup nuts

1/2 cup raisins

In large bowl, measure the first nine ingredients. Mix on low until well blended. With spoon, stir in oats, walnuts and raisins. Grease cookie sheets. Preheat oven to 375 degrees F.. Drop dough by heaping teaspoons 2 inches apart. Bake 12 minutes or until golden brown. Remove to wire rack to cool. Store intightly covered container. Good for 2 weeks. (Makes 3 dozen)

RECIPE #42

(Shortbread)

 

1 pound (4 sticks) of butter

1 cup sugar

5 cups flour

Preheat oven to 350 degrees F.. Using pastry brush, coat baking sheet with 1 tablespoon softened butter. Melt butter (if needed) and beat with sugar. Add flour. Form in a circle or square on baking sheet. Bake in the middle of the oven for 25 to 30 minutes, until firm to the touch or brown. Will keep 2 to 3 weeks in covered jars or tins.

RECIPE #43

(Coconut Macaroons)

 

1 (7oz pkg) Bakers flaked coconut

2 tablespoon flour

3 egg whites

1/3 cup sugar

1/8 tablespoon salt

1/2 tablespoon almond extract

Combine coconut, sugar, flour and salt. Stir in beaten egg whites and almond extract, mix well. Drop by teaspoon onto lightly greased baking sheet. If desired, top with halved can died cherries. Bake at 325 degrees F. for 23 minutes or until delicately browned. Remove from sheet at once.

RECIPE #44

(Applesauce Loaf Cake)

 

1/2 cup raw honey or pure maple syrup

1/3 cup unrefined corn germ oil

1/2 teaspoon sea salt

1 tablespoon cinnamon

1 cup nuts

1 egg

1 3/4 cups whole wheat flour

1/2 teaspoon ground cloves

1 cup raisins

1 cup thick applesauce

Beat honey, oil and egg together. Sift flour and spices together and add to wet ingredients. Fold in raisins, nuts, and applesauce. Spoon into oiled 9 inch x 5 inch loaf pan. Bake 40 minutes at 350 degrees F..

RECIPE #45

(Applesauce Loaf Cake)

 

1 pound margarine or butter

3 cups flour

1 (16 oz) small cottage cheese

Filling or jam. Mix together margarine or butter, cottage cheese and flour. Let mixture set for several hours or over night. Take 1/3 of dough and roll thin. Cut into 3 inch squares, place filling in center and fold corners to center. Bake 30-35 minutes at 350 degrees F.. Sprinkle with confectioners' sugar and cool.

RECIPE #46

(Old Fashioned Pound Cake)

 

4 cups confectioners' sugar

2 cups butter or margarine

2 tablespoons grated orange rind

6 eggs

3 1/2 cups all-purpose flour

1/4 teaspoon salt

Sift flour. Cream shortening at medium speed on electric mixer for 3 minutes or until light and creamy.Gradually add sugar and orange rind; cream thoroughly. Add eggs one at a time, mixing well after each addition. Gradually add combined flout and salt; mix well. Pour into greased and floured 10-inch tube pan. Bake at 350 degrees F. for 1 hour and 20 minutes or until wooden toothpick inserted in center comes out clean. Remove from pan. Cool.

RECIPE #47

(Chocolate Matzah Candy)

 

6 sheets Matzah crackers

12 ounce semi-sweet chocolate bits

1 cup brown sugar

1/2 lb. butter (2 sticks)

1 cup walnuts (optional)

Grease both sides of aluminum foil and set in the bottom of a cookie sheet. Arrange the matzah on top of the foil, breaking them if necessary to fit the pan completely. Melt the butter and add the sugar. Cook for 3 minutes. Pour mixture over the matzah and spread evenly to cover all. Bake at 350 degrees F. for 5 minutes. Remove from oven and sprinkle the chocolate chips on top, spreading them when melted. If desired, sprinkle with nuts. Refrigerate until firm. Break into pieces.

Unleavened Breakfast Recipes

RECIPE #48

(Crepes)

 

1 cup flour

1 1/2 cup milk

Pinch of salt

3 eggs

1/2 cup vegetable oil

Sift flour and salt. Add eggs and beat thoroughly till smooth. Add milk, beat well. Batter should be the consistency of heavy cream. Put in refrigerator for at least two hours. Pour into skillet and tilt the skillet around until the skillet bottom is evenly covered with batter, even running slightly up the sides. Surface should be well covered but not runny.

RECIPE #49

(Strawberry and Cream Crepe Filling)

 

3 cups strawberries

1 cup sour cream

1/3 cup sugar

1/2 cup powdered sugar

1 cup cottage cheese

Slice berries, add sugar, set aside. In blender, whip cottage cheese till smooth, stir in sour cream and sugar. Fill crepes with some of the mixture. Fold over and top with strawberries and cream.

RECIPE #50

(Sour Cream Pancakes)

 

3 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup sour cream

6 tablespoons matzo meal

Beat eggs. Blend all ingredients. Drop by spoonfuls into greased skillet. Brown on both sides. (Makes 11 pancakes)

RECIPE #51

(Apple Pancakes)

 

1 cup matzo meal

3 eggs, beaten

2 tablespoons peanut oil

1/2 teaspoon salt

1/2 cup water

3 tart apples, thinly sliced

Mix ingredients in order given and drop by tablespoon into hot oil. Fry until golden brown. Drain on paper towels and serve with sugar or a mixture of sugar and cinnamon.

RECIPE #52

(Apple Pancakes)

 

Wrappers:

5 eggs

salt

3/4 cup matzo meal

1 1/2 cups water

 

Filling:

2 tablespoons finely chopped scallions

4 teaspoons cooking oil

1 1/2 teaspoon salt

2 cups chopped cooked chicken

1 teaspoon sugar

dash of pepper

Sliced carrots and celery

Wrappers: Beat eggs, salt and water. Gradually add meal and beat until smooth. Heat a 6-inch frying pan. Brush lightly with oil. Pour sufficient batter just to cover surface of pan. Tip pan quickly to spread. Brown on one side and turn out on board or towel.

 

Filling: Mix carrots and celery with remaining ingredients. Place 1 teaspoon on blintz wrapper. Fold in blintz fashion. Fry in hot vegetable oil until brown or they can be browned in oven using a little oil brushed on each.

RECIPE #53

(Basic Blintzes)

 

2 eggs

1 tablespoon vegetable oil
1 cup milk
1 tablespoon honey
3/4 cup whole-wheat pastry flour
1/2 tablespoon butter

Mix together all ingredients, except butter, in a blender, food processor or electric mixer. Cover and refrigerate for 1 hour. Melt butter in a 7-inch skillet over medium heat. Add 2 to 3 tablespoons batter and tip pan to distribute batter evenly. Cook until browned on bottom and slightly dry on top. Place on wax paper, cooked side down. Continue to cook until all the batter is used, replenishing butter as needed. (Makes 8 to 10 blintzes)

RECIPE #54

(Blueberry Blintzes)

 

1 recipe for basic blintzes (see Recipe #53)

4 ounces creamed cottage cheese

4 ounces cream cheese, softened

1 teaspoon butter, softened

1 egg yolk, softened

1 tablespoon honey

1 teaspoon vanilla extract

1/2 tablespoon butter

2 cups blueberry honey sauce (see below)

1 cup sour cream or yogurt

Prepare blintzes according to directions above. In a medium-size bowl, beat together cream cheese, cottage cheese, softened butter, egg yolk, honey and vanilla. Place about 2 tablespoons cheese mixture on cooked side of each blintz. Roll up, leaving ends open. In a large skillet, melt butter. Saute blintzes seam-side down, until browned.Turn and continue cooking until all sides are browned. Serve immediately, topped with blueberry honey sauce and sour cream or yogurt. (Makes 8 to 10 blintzes)

RECIPE #55

(Blueberry Honey Sauce)

 

6 tablespoons butter

3/4 cup honey

1/2 teaspoon vanilla extract

1 tablespoon corn starch

3 cups fresh or frozen blueberries

In a large sauce pan, melt butter. Blend in corn starch and stir in honey and blueberries. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes. Stir in vanilla; cool before serving.

RECIPE #56

(English-Hebrew Pastry)

 

Pastry:

1 teaspoon vanilla

2 eggs

l teaspoon salt

2/3 cup vegetable shortening

1 tablespoon water

 

Filling:

1 pound stew beef

4 medium potatoes

4 medium onions

1/4 rutabaga

Sift flour and salt together. Cut in shortening. Use enough water to form dough into ball. Cut ball into four sections. Roll out one at a time into a circle. Cut meat into small pieces, grate rutabaga. Place handful of rutabaga on one half of dough. Slice 1 potato over rutabaga. Add salt and pepper. Add 1/4 beef and 1 medium onion; puncture top. Make other three the same way. Bake 1 hour and 15 minutes at 375 degrees F..

RECIPE #57

(Airy Onion Kugel)

 

6 eggs, separated

1/3 cup matzo meal
1 1/2 teaspoons salt
2 cups finely chopped onions
1/3 cup oil
1/4 teaspoon pepper

Beat egg yolks until thick and creamy. Add onions, oil, matzo meal, salt and pepper; mix well. Beat egg whites stiff and fold into onion mixture. Pour into an oiled 2 quart casserole dish and bake at 350 degrees F. for 30 minutes or until a knife inserted into the center comes out clean.

Have cheese and butter at room temperature. Cream together, add flour and mix well. Chill 2 hours or longer. Cut in half and roll out. (May use a large fruit can to cut out.) Fill each round with pieces of Wisconsin brick cheese (or any kind). Fold circle of dough over cheese to form a half circle. Press edges together with fork. Spread beaten egg on top of each half circle before baking. Bake till lightly browned.

RECIPE #58

(Cheese Bags)

 

2 8 ounce pkgs. cream cheese

2 1/4 cups flour

1/2 pound butter

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