Passover recipes from my Mom and my Bubby Tilly
Very fluffy and kind of sweet – they don’t really need syrup. Takes about 20-30 minutes to prepare and 3 seconds to eat. Makes about 4 pancakes. I recommend doing 2 full recipes.
- 2 eggs separated
- 3 Tablespoons oil
- 1/2 cup buttermilk
- 1/4 cup sugar
- 1/3 cup matzah cake meal
- 1/8 cup potato starch
Beat egg whites with an electric beater until soft peaks form. Gradually add sugar and continue beating until stiff peaks, but not dry. Using same beaters, beat egg yolks with oil until light, about 5 minutes. Add milk, continue beating.
Gradually add dry ingredients. Batter will be thick. Fold in egg whites in two batches. Drop onto skillet and cook.
Passover Mandel Bread
This is like a precursor to biscotti. These are absolutely delicious!
6 eggs l lemon (grated rind & all)
2 cups sugar ½ orange (grated rind & all)
2 cups cake flour 1 cup finely chopped nuts
2 level tablespoons starch ¾ cup melted fat or oil
Preheat oven to 330
Beat eggs until light and fluffy. Add sugar and allow to beat a few minutes longer. Meanwhile, sift together cake flour and starch. Stop beating eggs & sugar and mix in sifted ingredients along with grated orange and lemon and nuts. Mix DO NOT BEAT – together then add melted fat or oil.
Pour batter into 2 greased 8 x 10 pans. Sprinkle with desired amount of sugar & cinnamon mixture.
Bake for 45 minutes at 350.
Remove from oven and cut into ½” strips and lay strips on side with cut surface up. (This is to dry the Mandel Bread.) More pans might be needed in order to have sufficient space to turn the strips over. Sprinkle strips with cut surfaces facing up generously with cinnamon and sugar.
Place in 250 oven for 10 minutes.
This recipe makes about 4 dozen strips.
These are weird little rolls that taste good with cream cheese, cheese, and other fillers. “bagels” is really a misnomer – they’re more like semi-savory matzo scones.
1-1/2 cup matzo meal ½ cup oil
6 eggs 1-1/2 tsp salt
½ cup water
Boil together water, salt and oil. When boiling hard, add meal and stir until water and fat are absorbed and dough forms a ball.
Remove from heat and let cool. Beat in eggs, one at a time. Be sure dough is thoroughly mixed. Grease hands and roll dough into small balls about size of golf balls. Place on greased sheet, then dip forefinger in water and (OPTIONAL) make hole (or indentation) in center of each ball. Bake at 375 for about ½ hour or until brown.