Sweet Passover Sensations

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A Compilation of Some Great Passover Desserts, by Evelyne Hadida

Transcript

  • SWEET

    PASSOVER

    SENSATIONS

    A Compilation of Some Great

    Passover Desserts

    From Evelyne Hadida Singer

  • 2

    PASSOVER COOKBOOK

    TO MY FAMILY AND FRIENDS

    Every Passover my friends would call and ask about the different recipes I

    make for Passover. I would usually give them one or two of my recipes.

    One year I had photocopied some of them and passed them around. This

    gave me the idea to write a cookbook. So, for the past 13 years, I have been

    telling everyone I am writing a Passover dessert book. Well, here is an

    accumulation of all the recipes I have received over the years and of the recipes Ive converted from everyday to Passover. After working all these years to put this together, it is finally here. If you have any questions, just

    call or email me at: evelynesinger@hotmail.com, evelynehadida@videotron.ca

    I suggest that you have an acetate sheet to put over the page you are working

    on, because quite often, you will drip some egg or oil or juice on the pages and then they are ruined. This way, just wipe it off.

    I have a few tips when I bake, and most of the time I make my comments on

    the recipes themselves, but you will have your own tips and discover new ones. (Theres lots of room to make your own comments).

    Ive accumulated many recipes for the past 33 years and Ive been working on this book for the longest time. I started in 1993, typing every single one

    of my recipes on a file, the old fashioned way. Ive been editing and adding recipes through the years. Then, I would leave it alone for years, hoping that

    someone was going to help me - but in vain. I am back at it, and hopefully it will be finalized for Passover 2008.

    I am only doing this for my friends and family, so it may not be perfect but I tried very hard to do my best. Nevertheless, the recipes are good - trust me.

    Ive done them many times over and they were liked. Follow the recipes and you can even adjust them as you please - theyll turn out great. Remember, all the recipes are for Passover but you could easily make them

    everyday as well.

  • 3

    I have a lot of recipes that call for whipping cream. There is a Kosher for Passover whipping cream. You may also use the Nutrifil, which is Parve. It

    is up to you. Many years ago I discovered that there was baking powder for

    Passover. I couldnt believe it - I bought it and it lasted me a long time. Now, it seems it is everywhere during Passover, so you can use it. I also use Parchment paper instead of greasing my pans and this paper is wonderful.

    Sid brings it to me and I just love it. I use it and reuse it over and over

    again. This is the paper that pastry shops use. So if you can get your hands on some, go ahead and buy it. If you cant, call me, Ill see what I can do.

    Another little note: Passover cakes usually deflate after cooking, but they

    still will be good. You can add some icing inside the caved-in part to make it look even. Try it.

    Thanks to you all who have given me some recipes in the past - they might be here and you might recognize them. So enjoy and have a happy Pessah.

    All the recipes that appear here Ive made more than once. Many of them Ive already given out to my friends and family, so they can vouch for them. Try them; youll see that you will never want to buy another Passover cake or cookie again, when you see that you can make them better than store-

    bought. One year I had decided not to bake for Valeries birthday, and boy was I sorry. Nothing compares to homemade.

    ENJOY !!

  • 4

    ALMOND COOKIES

    3 cups of ground almonds

    2 cups sugar

    2 egg whites, lightly beaten to foam Toasted slivered almonds

    In a large bowl, mix together the ground almond and sugar. Fold in the egg whites, reserving about a tsp.

    Moisten your hands with the egg white and form little balls,

    smoothing them by rolling them between your palms. Arrange the balls on a buttered baking dish. Top each with a toasted

    almond. (You may flatten them a little with your fingers).

    Bake in 375 oven until firm and lightly golden for about 30 minutes.

    APPLE CHARLOTTE

    5 eggs, separated

    1 cup sugar

    Pinch of salt

    3 cups grated apples 1/2 cup sifted matzo meal

    Juice of one lemon

    2 tbsp. or more wine 4 to 5 tbsp. chopped nuts

    Pinch of cinnamon

    Beat egg yolks with sugar until thick and lemon colored 7 to 8 minutes. Add apples, matzo meal, lemon, wine and cinnamon and mix gently. Fold in

    beaten egg whites. Turn into 9" greased spring form pan. Sprinkle with

    nuts.

    Bake at 350 degrees for 40-50 minutes.

  • 5

    APPLE CAKE

    6 eggs 2 cups sugar

    1 cup oil 2 tbsp. potato starch

    2 cups cake meal 3 pounds sliced apples

    Mix together eggs and sugar. Add oil and mix some more, then mix dry

    ingredients with the egg mixture.

    Combine 3 pounds sliced apples with juice of one lemon, 3/4 cup sugar, (I

    like to put brown sugar) and 2 tbsp. cinnamon. (You can also add raisins and

    nuts if you like).

    Put thin layer of dough at bottom of pan and then put a layer of apples,

    finishing with the remainder of batter.

    Sprinkle the top with chopped nuts, sugar and cinnamon. You can use any

    kind of pan - I usually us a spring form pan.

    Bake at 350 for 1 hour.

    This is the recipe I had for years and gave out to everyone. Its not my personal favorite, but everyone raves about it. I guess it is not Sephardic enough for my family.

    BUTTER CREAM WITH NUTS

    4 large egg yolks

    1 cup whipping cream

    3/4 cup sugar 1/4 cup cold water

    1/2 cup coarsely ground walnuts, hazelnuts, or almonds

    Boil sugar and water together in micro until sugar dissolves. Pour slowly the

    sugar/water mixture over the yolks and beat slowly. Let cool.

    Add whipped whipping cream to yolk mixture and fold, adding 1/2 cup of nuts and 1 tbsp. Frangelico or Amaretto and 1 tbsp. vanilla.

  • 6

    Use as a filling for cake, inside meringues or decoration on top of cake.

    FRUIT BAKE

    Take 9 x 11 Pyrex. Grease with margarine and fill with sliced, or cut up

    fruits you have hanging around the fridge, (any fruit will do, even mangos and plums). Sprinkle cinnamon, brown sugar and lemon juice over them.

    (Or you can toss everything together with sugar and cinnamon and then put

    in pan).

    Batter:

    3 eggs

    1 cup sugar 1 cup oil

    1 tsp flavoring (I use almond vanilla or liqueur).

    1/2 cup cake meal 1/4 cup potato starch

    Beat eggs and sugar; add oil and then dry ingredients.

    Mix everything thoroughly and pour over fruits and bake till golden, 40 minutes at 350.

    CHOCOLATE ALMOND CAKE

    1 cup sweet butter

    1 1/3 cups sugar

    6 eggs 8 oz. semisweet chocolate, melted

    2 cups ground blanched almonds

    Grated rind of 1 orange

    1/2 cup grated cake crumbs, or mandel bread crumbs

    Preheat oven to 375. Thoroughly grease and flour a 9 tube pan. Cream butter with sugar. Add eggs, one at a time, beating after each addition. Stir in the melted chocolate, ground nuts, grated rind and crumbs.

    Blend thoroughly and pour into pan. Bake for about 35 minutes.

    Touch to make sure it is completely cooked in the center. Remove and cool cake completely. If you make it in a square pan, the middle

    will stay softer (mushier) but will still be very very good.

  • 7

    BROWNIES

    1/2 cup cake meal

    1/4 tsp. salt

    6 tbsp. cocoa 2 egg whites

    2/3 cup sugar

    1/2 cup oil 1/2 cup chopped walnuts

    Stir cake meal, salt and cocoa together. Beat egg whites, sugar and oil

    together. Stir cocoa mixture in the egg mixture and mix thoroughly. Stir in the nuts.

    Bake in a greased 8" square pan at 350 for 20 to 25 minutes.

    CHOCOLATE BANANA CAKE

    3/4 cup grated bittersweet chocolate 3/4 cup cake meal

    1/3 cup potato starch

    9 eggs, separated

    1/2 tsp. salt 1 1/2 cups sugar, sifted

    1 cup ripe mashed banana

    Juice and rind of 1/2 orange 1 tbsp. lemon rind

    Sift cake meal and potato starch twice and combine with the grated

    chocolate. Beat whites with salt until foamy, and then begin to add sugar gradually and beat until you get a meringue consistency. (Check my tips on

    meringues).

    Beat yolks and add banana and balance of ingredients and beat well.

    Fold yolk mixture into the egg whites.

  • 8

    Gradually fold dry ingredients into batter. Pour into ungreased 10" tube pan

    and bake for 1 hour or until done. Invert until cool. It will rise then fall. When it becomes too concave for my liking I put a cream inside.

    BUBBY'S SPONGE CAKE....PASSOVER

    9 eggs, separated 1/4 cup potato starch

    3/4 cup cake meal

    1/2 cup of sugar

    Beat the egg white stiff, and then add 1/2 cup sugar. Add egg yolks one at a

    time, with wooden spoon. Add the cake meal and potato starch. Everything

    is beaten by hand except the egg whites.

    Pour into greased tube pan and bake at 325 for 1 hour.

    It is a light cake and comes out very high. It dries out quickly, so eat it fast.

    Leftovers can be used for trifle or other desserts.

    CARROT CAKE

    3/4 cup cake meal

    3/4 cup potato starch

    1/2 tsp. salt 2 tsp. cinnamon

    9 eggs se