Pesach Recipes
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Apple Sponge Cake
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| 6 Eggs Separated 1 Cup Sugar Juice of 1 Lemon 1/2 Cup Hot Water 3/4 Cup Potato Flour 1/2 Cup Ground Nuts 2 Apples, Sliced Thinly |
Separate eggs, beat whites until stiff with 1/2 a cup of sugar. Set aside. Mix egg yolks, 1/2 cup of sugar, lemon juice, water, potato flour and nuts. Fold in egg whites. Add sliced apple last. bake in greased baking tin for approximately 45minutes at 350º. |
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Nutty Sponge Cake
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| 8 Eggs Separated 1 Cup Sugar 1 Cup Ground Walnuts 4 tbsp Potato Flour |
Separate eggs. Beat egg whites stiffly (until peaks form) and set aside. In separate bowl, cream egg yolks with sugar. Add nuts. Fold in egg whites. Add potato flour last to prevent batter hardening. Mix in gently with spoon. Grease bottom but not sides of pan and bake at 350º for 1 hour. |
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Fluffy Knaidlech
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| 1 - 1/4 Cups Matzoh Meal 4 Eggs Beaten 1/2 Cup Water or Chicken Soup 3/8 Cup Oil 1/2 tsp Salt |
Beat eggs until frothy. Add liquid, salt and oil. Mix well. Stir in matzoh meal . Refrigerate for a half hour or place in freezer for about 15 minutes. Shape into balls and drop into boiling soup. When soup returns to a boil, lower flame and simmer for about 20 - 30 minutes |