With my desire to get more organized, I realized I needed a way for
more people to print out my recipes.
Here it is.
For my full Passover page for crafts,
sources, educational and fun links see my full
Passover resource page.
Make Your Own Chocolate Seder Plate in chocolate or for crafts
in plaster .
See my Passover page.
Must Make Recipes!
These were my Mother's or at least her favorites.
She so very
rarely ever wrote a recipe down.
I don't know where she got
She used these for years.
Everyone loves them and always wants the recipe.
If you tell me they are from some book or someone else, I will believe you and
give them credit.
My mother never used recipes other than for Passover
Everything else was trial and error.
1/2 lb margarine
(I use parave stick margarine)
2/3 c Baking Cocoa
1/2 teas salt
2 cups sugar
1 c cake meal
2 tbs potato starch
1 c nuts(optional)
melt margarine and cocoa and cool.
add eggs and sugar beat well
bake 350 for 35 to 40 minutes in large pan
Mom said this is a double recipe.
I still doubled this recipe and used large jelly roll pan (size of cookie sheet
with a higher rim)
made enough for us and presents.
Martha's and Tzvi's Passover Granola
1 lb. matzo, crushed, or 1 lb. matzo farfel--about 6 cups
1 cup matzo meal
1 Tablespoon cinnamon
1 cup chopped nuts (walnuts or almonds)
1/2 cup sesame seeds (optional)
1-1 1/2 cups packed brown sugar
1 cup oil
2 teaspoons vanilla
1/3 cup water
Combine crushed matzo/matzo farfel, matzo meal, cinnamon, sesame seeds
and nuts in large bowl.
Heat oil with vanilla to very warm.
sugar in water and boil one minute.
It's also fine to combine all of the
liquids, dissolve the sugar in the liquids, and then boil one minute.
Add the hot liquid to the dry ingredients, mix thoroughly, and cook in
shallow pans at 200 degrees until dry (about 2 hours).
It will dry in
clumps, which is just fine.
Use like regular granola--also good mixed
with plain yogurt and fruit.
Stir in raisins and store.
Need more recipes?
Check out my full Passover resource
Passover SANDWICH ROLLS Great for lunches for kids to bring to school.
Great for lunches for kids to bring to school.
Found a very similiar recipe on a blog with the notation it came from
a very old recipe of Manischevitz but used peanut oil.
I prefer cottonseed oil
because of allergies.
2 c matzah meal
1 teas salt
1/2 c oil1 cup of water
1.Combine matzah meal with salt and sugar
2.bring oil and water to boil
add to dry ingredients and mix well
beat in eggs one at a time
allow to rest 15 minutes
with well oiled hands shape into rolls
place on well oiled cookie sheet
375 for 50 minutes or until golden brown
I have been told by my friend Martha, that if you put
them in a 450 degree over for 5-10 minutes and then lower the temp to 375, they
will rise better.
I even made some in hot dog roll shape.
I have been told to freeze what you wont use in a day or so.
© 1998 - 2019 Eileen Chadis Wood|
Lessons and recipes can be used in classes with ©
acknowledged. Lessons,recipes and pictures can not be used for commerical use.
This page is dedicated to the loving memory of
Pearl Smolker Chadis.
Passover will not be the
same with out her.
Born February 1917
Died Dec. 2008
Pearl was the last of 9 children of Louis and Sarah Smolker. .
Fried Matzie (Fried Matzah/Matza Bria)
loving Jewish mother tips in Brackets
As it is not Passover with out Friend Matzie and Matzah with
Temptie Cream Cheese often during Passover.
Since I do not use a real recipe, here is my attempt to
write it down.One egg for each piece of Matzah you are
using.I suggest at least 2 pieces of Matzah per person.Milk
just enough to thin the eggs out a bit.
(don't have a clue how much I use but about 1/8th of a cup per
matzah)pinch of saltLots of butter or margarine as this will
stick to pan other wise.
Directions:Use a teflon coated frying
pan or use extra butter. If you can find Kosher for Passover spray
margarine spray pan too. Place matzah in a large bowl. Brake the matzah just enough to fit in your
bowl and add warm tap water to cover. (Did not realize this step was optional
until I visited a cousin's house who did not soften the matzah. We like it
soften.)Let soften a minute or so.(Usually
by the time I put the margarine in the pan.)Drain and squeeze the
extra water out of the matzoh. (I just use my clean hand and press down and
hold to not lose the matzah into the sink.)In a second bowl, crack eggs one at a time
and check for blood spots. Discard any blood spots or bloody eggs. (Kosher rule for all egg
dishes- no sign of life I think. Don't see much of these eggs these days.)
Add milk and salt to eggs and beat them to mixed.Add eggs to
drained, soften matzvahWhen margarine or butter is
melted, add Matzah/egg mixture.Cook as you would scrambled eggs. Browning
slightly. (You have to watch careful not to burn. Add more butter or margarine
if you see it sticking.) Flip often to check. Serve
So.. how can you tell a modern Jew, Russian Jew, convert
etc when eatting
Watch what they put on their fried Matzah.
creamSour cream with fruit jam/compoteMaple syrupPassover
pancake syrup.More saltOther toppings? In my house, I always ate (before allergies) with sour cream
My boys copy their dad and use huge amounts of pancake syrup.
Auntie's Mandelbrot #1 and #2 A traditional Jewish hard long biscotti like
(Which aunt I
am not sure.)
I suggest you read both recipes and
you might want to adjust the tips yourself.
#1 Rated Very Good by my Mom
3 eggs3/4 cup of sugar1/2 Cup oil 1 1/2 cups
of Matzo CAKE meal1 tbs potato starch1/2 cup chopped
nutsThe following can be added if you find them kosher for Passover or can
be skipped and still taste great:1/2 to 3/4 cup of coconut.1/2 cup cut up cherries
added that you can add some of the cherry juice later if dough is too stiff.
chocolate chips or raisins can be used instead. She liked chocolate chips
with nuts!Beat eggs & sugar until light add oil, cake flour, potatoe
starch and mix well.add nuts, cherries and cocunuts
hands if needed for the next steps or add the cherry juice at this point to the
dough if too stiff. She said she used almond extract instead of cherry juice
some time.)Divide in
half and form in to long rolls on a cookie sheetPat rolls to 3/4"
highBake at 350 degrees for 30 minutes or done.Remove from
oven slice 1/2 to 1" thick.
#2 Auntie's Mandelbrot
Rated good by Mom
3/4 c oil3/4cup of sugar
additional 2 Table spoons of sugar for use later3 eggs3/4 cup matzo
CAKE meal1/4 cup matzo meal2 table spoons of potato
starch1/2 tsp salt2 Table cinnamonJuice and zest of
1/2 lemon (grated lemon peel)1 cup almonds slicedIn a bowl use an electric
mixer to blend oil, 3/4 c of sugar until lightAdd the egs and blend
thoroughly.In a second bowl combine cake meal, matzo meal, potato starch, salt
and 1 1/2 teaspoon of the cinnamonSift them together and then blend
into the oil while alternating add into the lemon juice and zest.Fold
in the almondsCover with plastic and refrigerate for 1 hour for easier
handlingPreheat oven to 350 degrees.Oil handsDivide the
dough into 3 or 4 balls.UNTIL DONE???? (I am guessing about the 30
minutes of the other recipe but check as you bake as this recipe is baked again
to brown)Cut into slices and
sprinkle the 2 tb of sugar and 1/2 tsp of cinnamon on topReturn to oven
for about 10 minutes on each side to brownShut off oven and cool.
also on a rack
recipe found on FamilyFun.com's
Matzo-Almond Bark Recipe
Our family favorite!
HERE IS THE EXACT
This simple dessert is
so delicious and easy to make, it sould be considered the eleventh
to 6 pieces plain matzo1 cup unsalted butter1 cup
sugar12 oz semi-sweet chocolate bits1/2 cup silvered almonds,
1. Heat the oven to 400 degreees. Line a cookie sheet with
aluminum foil and lay the matzo in a single layer so that it completely covers
the bottom of the sheet.
2. In a saucepan, melt the butter and sugar over low
Raise the heat and boil the mixture for 3 minutes.
3. Pour the butter
and sugar mixture over the matzo and spread it with the back of a spoon. Place
the matzo in the oven for 5 minutes.
4. Remove the cookie sheet from the oven
and immediately pour the chocolate bits over the matzo.
5. Return the sheet
to the oven for 30 seconds to melt the chocolate. Remove the sheet from the oven
and smooth the chocolate evenly over the matzo with a spatula.
6. Sprinkle the
crushed almonds over the top.
Refrigerate for a least 1 hour or overnight.
Break into pieces and serve.
TIP: We've never actually had any
left over, but I've heard it keeps for about a week covered in the
That was their recipe!
Eileen's Tips:Use parave stick
margarine with parave chocolate chips. Tastes great! I find the matzah
does not fit on most of my cookie sheets. Don't worry just break to fit. You
are going to break them into pieces anyway.Be careful to boil the sugar
carefully not to burn it but long enough so that it thickens some.
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