• 1/2 lb. matzah farfel
• 1/2 cup oil
• 1/2 cup brown sugar
• 1/2 stick butter/margarine
• 1/2 cup water
• 1/2 cup chopped nuts
• 1 tsp. cinnamon
• raisins to taste
• coconut to taste
• dates to taste

Penina W. Freedenberg, Rockville, MD

• 3/4 stick unsalted butter, softened
• 3/4 cup sugar
• 5 eggs, separated
• 6 oz. bittersweet chocolate
• 6 oz. finely ground almonds
• pinch of salt

1. Cream butter & sugar tog. Mix in egg yolks.
2. Melt Choc. over double boiler. Cool and add to butter mixture. Add finely ground almonds.
3. Beat egg whites until stiff but not dry. Fold into batter. Pour into 9" sq. greased baking tin. Bake in a preheated 350 oven for 45 min. Cool and cut into squares.

• 1/2 cup oil
• 1/2 cup of matzo cake meal
• 1 cup sugar
• 1/3 cup cocoa
• 3 large eggs
• 1/2 cup chopped nuts

Bernice, Atlanta, GA

• 1 lb. choc.
• 1 1/2 cup toasted farfel
• 1 cup toasted Pecans

Arlene Taranto, San Rafael, CA

• 1 egg
• 2 Tbs. sugar
• pinch of salt
• 3.5 oz. Baker's Shredded Cocoanut

Great Aunt Fay Pantel

• 1/2 cup butter
• 3/4 cup sugar
• 1 tsp. vanilla
• 1/2 tsp salt
• 2 egg yolks
• 1 cup matzo cake meal
• 1 1/2 cup finely chopped walnuts
• jam, your choice

Arlene Taranto, San Rafael, CA

• 2 egg whites
• 3/4 cup sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 1 cup broken pecans
• 1 cup choc. chips

1. Preheat oven to 350. Line 2 cookie sheets with foil.
2. With electric mixer, beat egg whites until peaks begin to form. Add sugar slowly. Add vanilla & salt & beat until everything is very still and very shiny.
3. Fold in pecans and choc. chips. Drop by tsp. onto the prepared cookie sheets & place in preheated oven. Turn off the oven and forget the cookies until the next morning.

• 1/4 cup chopped almonds
• 1/4 cup chopped walnuts
• 4 eggs
• 1 cup sugar
• 1 cup oil
• juice & grated peel of 1 orange
• juice & grated peel of 1 lemon
• 1 1/2 cups matzah cake meal
• 1 tbsp potato starch
• 1/4 tsp nutmeg
• cinnamon-sugar mixture for topping

1. Insert metal blade. Chop nuts with 3 or 4 pulses & set aside.
2. Place eggs, sugar, oil, juices & peels in work bowl, & process for 15 sec. Add cake meal, potato starch, & nutmeg & process just until mixture disappears. Add the chopped nuts & pulse 2 or 3 times.
3. Preheat oven to 375.
4. Sprinkle a board lightly with cake meal. Place the dough on board, and form into long rolls, about 3: wide and 1 " thick. Place on cookie sheet and sprinkle all over with cinnamon-sugar mixture. Bake 30 -45 min. or until light brown in color.
5. Cut each loaf into 1/2" slices. Place each slice cut-side up on cookie sheet. Sprinkle with cinnamon-sugar and place in oven to toast. Turn slices over & sprinkle with cinnamon-sugar to toast the other side.

• 1/2 tsp. salt
• 1/2 cup peanut oil
• 1 cup matzo meal
• 1 lemon, juice and grated rind
• 3 eggs separated
• 2 large apples, pared and sliced
• 1 cup sugar-cinnamon mixed

Bernice, Atlanta, GA

• 1 1/2 cups shredded apples
• 1/2 cup finely chopped walnuts or pecans
• 2-3 Tbsp. honey
• 1/2 tsp. cinnamon
• 2 Tbsp. kosher red wine
• 1" piece grated fresh ginger

Linda Charyk, Toronto, Canada

• 1 lb. creamed cottage cheese
• 2 oz. melted butter
• 3/4 cup sugar
• little less than 1/2 cup cake meal
• 4 beaten eggs (can use egg substitute)

Bernice, Atlanta, GA

• 4 Matzahs
• 1/2 tsp. salt
• 1/4 cup margerine
• 1/2 cup chopped nuts
• 1/2 cup raisins
• 3 eggs
• 1/2 cup sugar
• 1 tsp. cinnamon
• 2-3 apples, pared and chopped
• Additional margarine as needed

Bernice, Atlanta, GA

• 1/2 cup brown sugar, packed
• 1/2 cup mandelbread crumbs, finely chopped
• 1/2 tsp. cinnamon
• 1/4 cup soft margarine or butter
• butter or spray to grease baking dish
• 2 1/2 cup apples, peeled & thinly sliced
• 1 Tbsp. lemon juice

In a small mixing bowl, combine brown sugar, crumbs, cinnamon, and margarine or butter. Mix until crumbly. Grease a 9 inch square baking dish. Arrange apples in dish. Sprinkle with lemon juice. Spread crumbly mixture over the apples. Bake in preheated 375~ oven for 25-30 minutes, until apples are tender.

• You can also use toasted sponge cake crumbs.
• Granny Smith or other tart apples are particularly good.

Penina W. Freedenberg, Rockville, MD

• 1 cup matzah farfel
• 1 cup matzah meal
• 3/4 cup sugar
• 1/2 tsp. cinnamon
• 2 eggs
• 1/3 cup oil
• 1/2 cup chopped walnuts
• 1/2 cup raisins

Penina W. Freedenberg, Rockville, MD

• 1 cup matzah meal
• 1 cup matzah farfel
• 1/2 cup sugar
• 1/2 cup chopped walnuts
• 1/4 cup coarsely chopped semisweet chocolate (or choc. chips)
• 2 eggs, beaten
• 1/3 cup oil

Penina W. Freedenberg, Rockville, MD

• 12 eggs, separated
• 1 cup cake meal
• 1/4 cup potato starch
• 2 cups sugar
• 1/2 cup lemon (grated, rind & juice)
• 1 cup ground nuts

Penina W. Freedenberg, Rockville, MD

• 1/4 cup butter (or unsalted margarine)
• 1/3 cup soft cream cheese (NOT the whipped kind)
• 1 cup sugar
• 2 beaten eggs
• 1/2 cup matzah cake flour
• 3 ounces bittersweet chocolate, melted & cooled
• 2 Tbsp. potato starch
• 1 cup finely chopped nuts

Penina W. Freedenberg, Rockville, MD

• 1 cup butter or margarine
• 1 cup sugar + 1 Tbsp. sugar
• 1 cup espresso + 2 Tbsp. espresso **
• 16 oz. semisweet chocolate (large package)
• 6 eggs, plus
• 6 egg yolks
• confectioner's sugar (garnish)

Preheat oven to 325~. Grease 9" springform pan. Place wax paper on bottom of pan. Grease and flour (use Passover cake meal to dust the pan); set aside.

Place butter, sugar and espresso in the top of a double boiler and heat until sugar dissolves. Pour hot liquid over chocolate and stir until dissolved; set aside. Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan.

Bake for 1 hour; edges should crack slightly. Remove from oven and cool; cover and refrigerate. Remove from pan and sprinkle with confectioner's sugar (must be kosher for passover)

IMPORTANT: this cake is rich and has no flour. It is almost as creamy as cheesecake. You should only serve tiny thin slices. When you remove this cake from the oven it looks like it is NOT set; and it isn't. It MUST go in the refrigerator at least for 12 hours; SO MAKE AHEAD OF TIME.

Penina W. Freedenberg, Rockville, MD

• 1 1/4 cup sugar
• 1 cup margarine, softened
• 4 eggs, separated
• 2 1/4 cups almonds, sliced, blanched
• 7 oz. unsweetened chocolate

SAUCE:

• 2 cups strawberries, frozen, unsweetened
• 1 cup sugar

With blender, mix sugar and margarine until fluffy. Add egg yolks. In a food processor, process almonds and chocolate until finely ground. Stir into sugar mixture.

In a separate bowl, beat egg whites to stiff peaks. Mix 1/3 whites into batter. Gently fold in remaining whites. Spread batter into pan, smoothing top. Bake about 1 1/2 hours, until top springs back. Cool for 10 minutes before releasing.

SAUCE: thaw and puree 2 cups frozen unsweetened strawberries. In small saucepan, combine 1 cup sugar and puree. Simmer 3 minutes. Cover and cool.

TO SERVE: place sauce on plate. Place torte on top. Garnish with fresh strawberries.

Penina W. Freedenberg, Rockville, MD

• 2 seedless oranges, peeled & cored
• 2 apples, peeled & cored
• 2 bananas, sliced
• 2 cups pitted dates, chopped
• 1 cup dried figs or apricots, chopped
• 1 cup orange juice
• 1 cup almonds, chopped

Penina W. Freedenberg, Rockville, MD

CAKE:

• 3 eggs
• 3/4 cup sugar
• 1/3 cup oil
• 3/4 cup cake meal
• 5 apples, peeled & sliced (Granny Smiths are best)

• 1/3 cup chopped walnuts
• 1/2 cup sugar
• 2 tsp. cinnamon

Combine topping ingredients in a small bowl; sprinkle over the apples. Bake in a preheated 350~ oven for approximately 1 1/2 hours.

Serves 8-9. You can double the recipe and bake in a 9x13 pan.

Penina W. Freedenberg, Rockville, MD

Cake

• 7 large eggs, separated
• 1/2 tsp. coarse kosher salt
• 1 cup sugar
• 1/3 cup vegetable oil
• 1/4 cup frozen orange juice concentrate, thawed
• 3 tbsp. grated orange peel
• 1/4 tsp. fresh lemon juice
• 3/4 cup matzo cake meal
• 5 tbsp. potato starch
• Nonpoisonous flowers (optional)
• Orange peel strips (optional)

Using electric mixer, beat egg whites and salt in large bowl until peaks form. Gradually add 1/2 cup sugar and beat until stiff glossy peaks form. In another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended. Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended. Gently fold whites into yolk mixture in 2 additions.

Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Cut around pan sides to loosen cake. Release sides. Cut cake in half horizontally, leaving cake bottom on pan bottom. Place top half of cake, top side down, on foil-wrapped cardboard round. Spread 1 1/3 cups Chocolate Glaze over. Place bottom half of cake, pan side up, onto glaze. Remove pan bottom; peel off foil. Spread 1 cup chocolate glaze in thin layer over entire cake, anchoring crumbs. Refrigerate cake 30 minutes.

Rewarm remaining Chocolate Glaze over very low heat until just pourable. Place rack on baking sheet; place cake on rack. Pour glaze over cake, coating entirely and smoothing sides with metal spatula. Chill cake on rack until glaze is firm. Transfer to platter. (Reserve glaze on sheet for another use.) (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before serving) Garnish cake with flowers and orange peel strips if desired.

Chocolate Glaze

• 3/4 cup (1 1/2 sticks) unsalted pareve margarine
• 1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 cup plus 2 tbsp. frozen orange juice concentrate, thawed
• 3 tbsp. honey

Debby Stopp, Canoga Park, CA

• 3 eggs, whole
• 3 egg yolks
• 1/2 cup lemon juice
• zest of whole lemon
• 1-1/2 cups sugar
• 6 egg whites, divided
• 2 packages bought mandel bread or 2 lbs. recipe mandel bread
• 3 Tbsp. melted margarine

Filling:
Double boiler: Combine whole eggs, egg yolks, lemon juice, lemon zest and 1-1/4 cups sugar. Cook until thickened, stirring constantly. Remove from heat and allow to cool (cover tightly with plastic wrap, pressing wrap on surface of custard). In a separate bowl, beat 3 egg whites until foamy, add 3 Tbsp. sugar, and beat until stiff. Fold into cooled lemon custard mixture. Pour lemon mixture into prepared pan. Freeze at least 5 hours or overnight. In a clean bowl, beat 3 egg whites until foamy. Add 1 Tbsp. sugar. Beat until stiff. Pour meringue over frozen lemon mixture in pan, broil until golden (this will brown quickly, so watch carefully). Return to freezer. Remove from freezer about 15 minutes before serving. Enjoy!

Donna Dolansky

In bowl, combine:

• 6 apples, peeled, cored & sliced
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 tsp. lemon juice

Pour into greased 1 1/2 quart casserole

In bowl, blend until crumbly consistency:

• 1/2 cup sugar
• 3/4 cup cake meal
• 1/8 tsp salt
• 6 tablespoons margarine
• Add 1/4 cup chopped nuts

Sprinkle mixture over apples and bake @ 350 degrees for 1 hour until crust is nicely browned. Serve hot.

Wendy Rand

• 7 oz. sweet chocolate
• 1 stick unsalted butter, melted
• 7 eggs, separated
• 1 cup sugar
• 1 tsp. vanilla
• 1/8 tsp. lemon juice

Preheat oven to 325 degrees. Melt chocolate in microwave for 2 minutes on defrost. Beat yolks and 3/4 c. sugar til pale yellow and fluffy. Gradually stir in chocolate, butter and vanilla. Beat whites with lemon juice till soft peaks form. Add remaining 1/4 c. sugar (1 TBS. at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate. Pour 3/4 of batter into 9" springform pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove springform sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving.

Debbie Dalin, Florida

• 6 oz. Semi-sweet Chocolate
• 6 oz. Unsalted Margarine
• 3/4 cup Sugar
• 4 Eggs
• 1/3 cup Brewed Coffee
• 1 pint Parve Whipping Cream

Whip cream according to directions on carton. After whipping, place in freezer until needed. Melt chocolate in a double boiler. Cream margarine and sugar. Slowly add COOLED chocolate. Add eggs one at a time. Add coffee, then blend in the cream. Pour into 3 oz. cups and top as desired.

Topping suggestions: crushed macaroons, nuts, chocolate chips, cocont, etc.

Eileen Snyder, Seaford, New York

• 1 1/2 cups brown sugar
• 1/4 cup white sugar
• 1 tablespoon Passover vanilla sugar
• 1 cup unsalted butter or unsalted Passover margarine
• 2 eggs
• 1/4 teaspoon salt
• 1 cup matzoh cake meal
• 1 cup potato starch
• 1 cup coarsely chopped semi sweet chocolate
• 1 cup coarsely chopped walnuts or pecans

Line an 8 by 10 inch brownie pan with greased foil, ensuring you have overhang to lift out squares later.

Cream brown sugar, white sugar, vanilla sugar with butter or margarine. Blend in eggs. Stir in salt, matzoh meal, cake meal, and potato starch. Then fold in chocolate and nuts. Chill twenty minutes. Preheat oven to 350 F.

Spread press batter into prepared pan. Bake until done, about 35-40 minutes, until centre is just set, not jiggly. Cool well, then use foil to life out squares from pan. Cut into squares.

Makes 30-40, depending on size.

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.

BARS

• 6 ounces semi sweet chocolate, melted
• 1 cup unsalted butter or unsalted Passover margarine
• 1 1/2 cups brown sugar
• 1 tablespoon Passover vanilla sugar
• 3 eggs
• 3/4 cup matzoh cake meal
• 1/4 cup potato starch
• 1 1/2 cups lightly packed quartered or coarsely chopped Passover macaroons (any brand or flavor)

Preheat oven to 350 Degrees F. Lightly grease 8 by 10 inch or 7 by 11 inch brownie pan or (in a pinch, a 9 by 9 inch baking pan will do).

Melt chocolate and butter or margarine over low heat. Cool to room temperature. Stir in brown sugar, vanilla sugar, eggs, cake meal and potato starch. Stir in macaroon pieces.

Spoon batter into prepared pan. Bake about 40-50 minutes, until top seems set and is beginning to take on a crackled appearance. Do not overbake. Brownies should be set and seem dry to touch - but there should not be a dry crust around sides.

Leave plain or frost with Glossy Fudge Frosting or Chocolate Glaze. These brownies are also divine without the macaroons.

30 squares approximately

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.

CAKE

• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup oil
• 3 eggs
• 3 tablespoons orange juice
• 1 teaspoon orange zest, finely minced
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon (1/2 teaspoon for a more pronounced cinnamon flavor)
• 1/2 cup matzoh cake meal
• 1/2 cup finely chopped hazelnuts or almonds
• 1 cup finely chopped walnuts

SOAKING SYRUP

• 2/3 cup sugar
• 1/4 cup honey
• 1/3 cup orange juice
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon

Preheat the oven to 350 F. Generously grease a 7 inch round layer cake pan (if you do not have one, you can use a round, foil pan of the same or similar size available in the supermarket bake aisle)

In a medium-sized mixing bowl, using a wire whisk, beat the sugar, oil, and eggs. Beat very well until mixture is thick and a pale yellow. Stir in orange juice, zest, salt, cinnamon, cake meal, and nuts. Turn batter into prepared pan.

Bake for 35-40 minutes or until top is light brown and set. (Cool at least twenty minute before adding syrup). Meanwhile prepare Soaking Syrup.

Soaking Syrup: In a medium saucepan, heat the sugar, honey, orange juice, water, lemon juice, and cinnamon. Heat to dissolve sugar and simmer 5-10 minutes until mixture becomes syrupy. Cool well.

Pour syrup over cooled cake, poking holes in cake with a fork, to permit syrup to penetrate cake. Allow to stand 2-4 hours to absorb syrup. I prefer to refrigerate this cake so that while it is absorbing liquid, it is also firming up. Also, the chilled cake offsets its innate sweetness and makes it easier to cut. Serve it on muffin liners, splayed out as pastry or confectionary cups.

Serves 10-12

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.

• 4 to 6 unsalted matzo boards or sheets
• 1 cup unsalted margarine
• 1 cup brown sugar, packed firm
• 6 ounces semi-sweet chocolate, coarsely chopped

Andrea Goldman, Newton, MA