Passover Recipes from Last Year

Okay, these recipes are from a couple of posts from last year, but these recipes worked out so well, it is worth reposting about them..

Nancy Weisbrod’s Roasted Portobello Mushrooms (from Aish.com)
Trim stems and thickly slice mushrooms. Place on lined baking sheet and drizzle with olive oil, balsamic vinegar, and salt (for 6 mushrooms, use 1-2 Tbl. oil, 1-2 tsp. vinegar, and 2 tsp. kosher salt). Roast at 375 degrees for 20-30 minutes. Serve warm as a side dish or room temperature as a salad. Nice for vegetarians.

Fruit Soup for 20 (also from Aish.com)
2 lbs. strawberries (thawed frozen berries)
2 lbs. peaches (thawed frozen fruit)
1/3 cup sugar
2 tsp. cinnamon
orange juice to cover

Combine in large bowl and puree with immersion blender. Served chilled. Can halve recipe–full recipe serves 20.

My Sister’s Mother-in-Law’s Apple Cobber
Super easy because it is based on a cake mix, but it is really fabulous, so just make it!

8 apples, peeled, cored & thickly sliced
3/4 cup sugar
1 T. lemon juice
Cinnamon to taste
1/4 tsp salt
2 T. oil
1 box Passover coffee cake mix

 Preheat oven to 375. 
 
Combine the apples, sugar, lemon juice, oil, cinnamon, and salt and spread in a 2 quart baking dish.
 
Prepare the cake batter according to the directions on the package of cake mix.
 
Spoon the cake batter on top of the apples.
 
Prepare the crumb topping according to the directions on the cake mix box and sprinkle the crumbs on top of the batter.
 
Bake 45 minutes to 1 hour at 375 degrees.
Passover Butter Cookies
adapted from Doralee Patinkin. My sister added in the egg whites along with the yolks to the cookie batter and got a moist cookies. Without the whites, they are crisp.

Beat together until light and fluffy:
4 ounces butter or margarine
3/4 cup sugar
1 teasp. vanilla
1/2 teasp. salt

Add:
2 yolks

Add:
1 1/2 cups chopped pecans

Add:
1 cup matzoh cake meal

Form batter into balls or drop from spoon.

As I noted above, my sister found the dough too dry and added in the whites as well as the yolks. I have not had this problem. The original recipe called for making an indentation in the cookies and then brushing them with beaten egg white. I think that this was originally a thumbprint cookie, and the instructions for filling the cookie with jam were just left out. Whatever. It makes more sense to me to save the whites for a batch of meringues. This way you get two batches of cookies out of the eggs.
 
Bake the cookies for 15 minutes at 350 degrees or until lightly browned. 
[note: the original recipe did not specify a baking temperature.

I once tried dusting these cookies with kosher for Passover powdered sugar, which made them look and taste somthing like Mexican Wedding cookies. But, plain is fine, too.

makes 7-8 dozen cookies.

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