1. Brownies
for Passover [Kosher]
2. Jerry's
Gefilte Fish [Kosher]
3. Rolls for Passover [Kosher]
4. Potato
Latkes [Kosher]
5. I Can't Believe This Is A
Passover Cake [Kosher]
6.
Maple-Bacon Breakfast Rolls
7.
Little Peeper Cookies
8.
Slow Cooker Pineapple-Orange Glazed Ham
9.
BLT Crostini
10.
Asparagus-Potato Brunch Bake
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1. Brownies for Passover
Ingredients:
3
eggs
1 cup sugar
1/2 cup each oil,
potato flour
2 tbsp. cocoa powder
1-1/2 cups nuts, chopped
Directions:
Heat oven to 360º
F. (180º C). Beat eggs and sugar until lightand
fluffy. Gradually add oil. Add other
ingredients. Bake in a 9x9"pan for 30
minutes.
Source: Recipe Ross
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2. Jerry's Gefilte Fish
Ingredients:
. If you’re grinding your own fish, it can be done
with blades of a food processor or meat grinder.
1 lb. (1/2 kg)
ground fish (whitefish and pike or carp or any
combination)
1
medium onion, cut into 6 or 8 pieces
1
carrot cut into small pieces
1
egg
3 tsp. sugar1
tsp. salt
1/3 tsp. black
pepper
2/3 tsp. paprika
(optional) (patties come out a bit darker.Matzo meal as
needed)
Sauce
1
onion, sliced
2 robs celery,
sliced or cut small (optional)1 or 2 carrots, peeled and
sliced
1/2 tsp.. each sugar, salt
pinch black
pepper
enough water as
needed
Directions:
Put onion, carrot,
egg, sugar, salt, pepper and paprika into blade-equipped
food processor and grind until smooth. Put this in
with ground fish and mix thoroughly by hand. Add
matzo meal a little at a time until mixture sticks to
hands. Matzo meal holds fish together during
cooking. Some types of fish reach necessary
consistency without addition of matzo meal. Carp
requires it. Put sauce ingredients, except for
water, into a pot that seems larger than necessary
(liquid tends to expand). Add fish heads, bones,
roe, and spleen. Add enough water to come up to
bottom of top layer of patties, more or less. Put
pot on a high flame. Make patties out of fish
mixture, wetting hands each time, and put them into
warming liquid. When all patties are made and the
pot boils, lower flame to medium low. Cover with
lid slightly open to prevent overflow. Cook 90
minutes; remove from heat. When fish has cooled,
store in refrigerator. Sauce should be stored in a
separate container as fish spoils faster when it’s in
sauce. It should gel after over night
refrigeration. Makes 8-10 patties.
Source: Recipe Ross
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3. Rolls for Passover
Ingredients
1 cup water
1/2 cup oil
1 tsp. salt
2 tsp. sugar
2 cups matza meal
4
eggs
Directions;
Heat oven to 375º F. (190º
C). Bring first 4 ingredients to a boil. Add matza
meal, and mix well. Remove pan from heat and add
eggs, 1 at a time, mixing well. Oil hands and make
12 -16 rolls. Bake on baking paper or on a greased
cookie sheet about 45 minutes, until browned.
Source: Recipe Ross
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4. Potato Latkes
Ingredients
2-1/2 lb. white potatoes (6
medium)
1 cup raw
onion
1/2 cup carrots
1/4 cup matzo meal
1-1/2 tsp. salt
1/4 tsp. pepper
4
egg whites
enough Pam®
spray
Directions:
Heat oven to 375º
F (185º C). Peel and grate potatoes and
vegetables, add to a large bowl and add remaining
ingredients. Put 1/4 cup of mixture in muffin tins
sprayed with Pam spray. Bake 45 minutes and
remove, flipping onto a cookie sheet. Cook 10 more
minutes or until crisp.
Source: Recipe Ross
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5. I Can't Believe This Is A Passover Cake
Thanks, ©Marcy Goldman.
Ingredients:
Yellow Cake
8
large eggs, warmed
1/3 cup each matzo
cake meal, potato starch, not packed
3/4 cup sugar
1 tbsp. Passover vanilla
sugar
1/4 tsp. salt
1 tbsp. each lemon or
orange zest, finely minced; lemon juice
3 tbsp. melted, unsalted
Passover margarine or oil
enough extra
potato starch for Dusting
Directions:
Heat oven to 350º
F (175º C). Generously grease a 10"
springform pan or a 9x13" rectangular pan.
Dust with potato starch and line bottom with parchment
paper, cut to fit. Warm eggs (still in shells - do
not open) by placing in a bowl and covering with very
hot water 1 - 2 minutes (water should be hot, but not so
hot as to crack eggs, open and cook them but hot enough
to warm them up. Do not leave eggs in water longer
than 1 - 2 minutes). This is most important step.
Do not omit it. Heat mixing bowl by filling with
very hot water and then dry completely. Meanwhile,
sift cake meal and potato starch. Place lemon juice
and melted margarine in a small bowl. Set these
ingredients aside. Break warmed eggs into mixing
bowl of an electric mixer along with sugar, vanilla
sugar, salt and citrus zest. Using whip
attachment, beat on low speed just very briefly just to
combine ingredients. Then increase to high speed
for 12 minutes. Batter will be extremely
voluminous. Pour batter into a very large mixing
bowl. In a smaller bowl, stir potato starch/matzoh
cake meal mixture,combining well. Then fold this
mixture into egg batter, folding gently to combine but
taking care not to deflate mixture unduly (some
deflation is impossible to avoid). Gently drizzle
and fold in lemon juice and melted margarine or oil.
Pour batter into prepared pan. Bake 30 - 35 minutes
until cake is set in center, or until cake seems just
firm when lightly touched. Cool well before
removing. Makes 8-10 servings.
Notes: This
is not a high cake (anywhere from 1-1/2 - 2-1/2"
high) but it is very flavorful and moist.
This recipe is from A Treasury of Jewish Holiday
Baking by Marcy Goldman and has been reprinted with
permission from the author. The book will be
available in September, 1998, from Doubleday.
Technically, this recipe is a cross between a true
sponge cake, a classic genoise and a chiffon cake.
I like it because I do not have to separate egg whites
and yet I get a well-textured cake. It is an
exceedingly moist cake that keeps well and is a good
foundation for fresh fruit, pareve, Passover mousse, or
a chocolate ganache topping. Although eggs are not
separated you must treat them with care. Another
must is a good, electric stationary mixer (e.g. such as
a KitchenAid®,Rival® or Sunbeam®) with a whisk or
whip attachment that will properly mount the warmed,
whole eggs. "Are you sure this is a Passover
cake "is the reaction most people have on their
first bite of this flavorful cake. For people who
loathe dry cakes and think Passover cakes are suspect at
best, this is a must. A good cake to have if
someone in your family has a birthday during Passover.
Source: Recipe Ross
6.
Maple-Bacon Breakfast Rolls
A simple breakfast roll that accompanies eggs or fruit,
these maple and bacon roll-ups start with Pillsbury®
refrigerated dough for extra-quick prep.
Prep Time: 15 Min
Total Time: 40 Min
Makes: 12 rolls
INGREDIENTS:
10 slices precooked bacon
1 can (8 oz) Pillsbury® Crescent Recipe Creations®
refrigerated seamless dough sheet
3 tablespoons LAND O LAKES® Butter, softened
5 tablespoons maple syrup
1/3 cup powdered sugar
Sherry Roper San Diego, CA
Bake-Off® Contest 44, 2010
DIRECTIONS:
1. Heat oven to 375°F. Microwave bacon as directed on
package until very crisp. Drain on paper towels. Set
aside to cool.
2. Generously spray large cookie sheet (dark cookie
sheet not recommended) with Crisco® Original No-Stick
Cooking Spray, or line with cooking parchment paper.
Unroll dough sheet on work surface; press into 12x8-inch
rectangle.
3. In small bowl, mix 2 tablespoons of the butter and 2
tablespoons of the syrup with fork or wire whisk until
smooth and creamy. Spread mixture evenly over dough,
covering to edges. Finely chop bacon; reserve 1
tablespoon for garnish. Spread remaining bacon evenly
over butter mixture. Starting at short end, roll up
dough; pinch edge to seal. Wrap roll in plastic wrap;
refrigerate 5 minutes to chill so dough will be easier
to cut.
4. Unwrap roll; place seam side down on cutting board.
Using serrated knife, cut roll into 12 (about 3/4-inch)
slices. Place slices, cut sides up, on cookie sheet.
5. Bake 8 to 13 minutes or until light golden brown.
Place waxed paper under cooling rack. Remove rolls from
cookie sheet to cooling rack; cool 5 minutes.
6. Meanwhile, in small bowl, mix powdered sugar,
remaining 1 tablespoon butter and remaining 3
tablespoons syrup with wire whisk until smooth. Drizzle
icing over rolls. Garnish with reserved bacon.
NUTRITION INFORMATION:
1 Roll: Calories 140 (Calories from Fat 70); Total
Fat 7g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol
10mg; Sodium 230mg; Total Carbohydrate 17g (Dietary
Fiber 0g, Sugars 10g); Protein 2g Percent Daily
Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%;
Iron 2% Exchanges: 1 Starch; 0 Other
Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate
Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2010
®Crisco is a trademark of The J.M. Smucker Company
®Land O’ Lakes is a registered trademark of Land O’
Lakes, Inc.
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7.
Little Peeper Cookies
Super cute little chick cookies make a perfect
spring-time treat, and they're fun for kids to help
decorate, too!
Prep Time: 1 Hr
Total Time: 1 Hr
Makes: 18 cookies
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting (from 16 oz container)
Yellow gel food color
18 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices
DIRECTIONS:
1. Heat oven to 350° F. Cut dough into 1/2-inch slices.
Place 2 inches apart on ungreased cookie sheets.
2. Bake 10 to 12 minutes or unitl edges are light golden
brown. Cool 2 minutes; remove to cooling rack. Cool
completely.
3. In medium bowl, stir frosting and 2 to 3 drops gel
food color until well blended. Frost cookies.
4. Decorate cookies using chocolate chip halves for
eyes, yellow candy-coated licorice for feathers and
pieces of orange candy slices for beak and feet.
Source: Pillsbury.com
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8.
Slow Cooker Pineapple-Orange Glazed Ham
If you've never cooked ham with marmalade, here's your
chance--an easy blend of the citrus preserve with
mustard, brown sugar, and pineapple makes an easy glaze.
Prep Time: 10 Min
Total Time: 8 Hr 10 Min
Makes: 8 servings
INGREDIENTS:
1 (3-lb.) boneless cooked ham
1 (8-oz.) can crushed pineapple in unsweetened juice
1/2 cup firmly packed brown sugar
3 tablespoons orange marmalade
1 teaspoon prepared mustard
DIRECTIONS:
1. Place ham in 3 1/2 to 5-quart slow cooker. Drain
pineapple liquid from can into slow cooker; refrigerate
pineapple. In small bowl, combine brown sugar, 1
tablespoon of the marmalade and mustard; mix well.
Spread over ham.
2. Cover; cook on Low setting for 6 to 8 hours.
3. About 5 minutes before serving, remove ham from slow
cooker; place on cutting board. Cut off enough ham to
make 2 cups cubed; cover and refrigerate for Ham and
Broccoli Soup p.29. Cover remaining ham to keep warm.
4. In small microwave-safe bowl, combine pineapple and
remaining 2 tablespoons orange marmalade; mix well.
Microwave on High for 1 1/4 to 1 1/2 minutes or until
thoroughly heated, stirring once halfway through
cooking. Cut ham into slices. Serve ham with pineapple
mixture.
NUTRITION INFORMATION:
1/8 of Recipe: Calories 385 (Calories from Fat
135); Total Fat 15g (Saturated Fat 5g); Cholesterol
100mg; Sodium 2570mg; Total Carbohydrate 23g (Dietary
Fiber 0g, Sugars 21g); Protein 39g Percent Daily
Value*: Vitamin A 0%; Vitamin C 2%; Calcium 2%;
Iron 14% Exchanges: 1 1/2 Other Carbohydrate;
5 1/2 Lean Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury.com
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9.
BLT Crostini
Bring the fabulous flavors of BLT sandwiches to an
appealing appetizer that's ready in just 30 minutes!
Prep Time: 15 Min
Total Time: 30 Min
Makes: 12 appetizers
INGREDIENTS:
1/2 cup shredded Swiss cheese (2 oz)
1/4 cup mayonnaise or salad dressing
2 medium green onions, thinly sliced (2 tablespoons)
12 slices (1/4 inch thick) baguette French bread
6 slices refrigerated fully cooked bacon (from 2.1-oz
package), cut in half
1/4 cup finely shredded iceberg lettuce
4 cherry tomatoes, each cut into 3 slices
DIRECTIONS:
1. Heat oven to 375°F. In small bowl, mix cheese,
mayonnaise and onions. Spread about 1 teaspoon cheese
mixture on each bread slice; place on ungreased cookie
sheet. Top each with half slice of bacon.
2. Bake 10 to 12 minutes or until edges of bread are
golden brown and cheese is melted.
3. Garnish each crostini with lettuce and tomato slice.
High Altitude (3500-6500 ft): No change.
NUTRITION INFORMATION:
1 Appetizer: Calories 80 (Calories from Fat 50);
Total Fat 6g (Saturated Fat 2g, Trans Fat 0g);
Cholesterol 10mg; Sodium 120mg; Total Carbohydrate 5g
(Dietary Fiber 0g, Sugars 0g); Protein 3g Percent
Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium
4%; Iron 0% Exchanges: 1/2 Starch; 0 Other
Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate
Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crostini are simply small, thin slices of toasted bread
that are brushed with olive oil. For extra flavor, try
rubbing these crostini with garlic cloves before
spreading them with the cheese mixture.
Look for bags of shredded lettuce in the produce section
of your supermarket. Or, you can use small pieces of
torn leaf lettuce instead of the shredded lettuce.
Source: Pillsbury.com
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10.
Asparagus-Potato Brunch Bake
Thanks to leftover ham and frozen vegetables, this
comforting casserole is in the oven in only 15 minutes.
Prep Time: 15 Min
Total Time: 50 Min
Makes: 8 servings
INGREDIENTS:
1 tablespoon butter or margarine
1 cup sliced green onions
8 eggs
1/2 cup fat-free (skim) milk
3 cups frozen southern-style diced hash brown potatoes
(from 32-oz bag), thawed
2 cups chopped lean cooked ham (1/2 lb)
1 box (9 oz) Green Giant® frozen asparagus cuts,
thawed, drained
1 cup shredded Cheddar cheese (4 oz)
DIRECTIONS:
1. Heat oven to 350°F. Generously spray 13x9-inch
(3-quart) baking dish with cooking spray. In 8-inch
skillet, melt butter over medium heat. Cook onions in
butter 2 to 3 minutes, stirring occasionally, until
tender.
2. In large bowl, mix eggs and milk until blended. Stir
in cooked onions, potatoes, ham and asparagus. Pour into
baking dish. Top with cheese.
3. Bake 30 to 35 minutes or until set. Season to taste
with salt and pepper.
High Altitude (3500-6500 ft): No change.
NUTRITION INFORMATION:
1 Serving: Calories 270 (Calories from Fat 120);
Total Fat 13g (Saturated Fat 6g, Trans Fat 0g);
Cholesterol 245mg; Sodium 530mg; Total Carbohydrate 19g
(Dietary Fiber 2g, Sugars 3g); Protein 18g Percent
Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium
15%; Iron 10% Exchanges: 1 Starch; 1/2 Other
Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 1/2 Fat Carbohydrate
Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
This casserole can be covered and refrigerated up to 24
hours before baking. Uncover; bake 40 to 45 minutes or
until set.
Two cartons (8 oz each) fat-free egg product (2 cups)
can be substituted for the 8 eggs. One-eighth of the
recipe will yield 220 calories with 8 grams of fat per
serving.
Source: Pillsbury.com
