This is a favorite recipe that we have EVERY year for Passover.  It makes a delicious side dish for our Passover Sedar dinner.  Usually either our Mom or Karen makes this every year for our family.  It re-heats beautifully so we often make a double or triple recipe and have it two days in row for both Sedars.

Ingredients:
3 squares of matzo
3/4 C. water
1 jar (15 oz) apple sauce
1/2 C. slivered almonds
3/4 C. raisins
3 T. cinnamon
1/4 tsp. salt
1/2 tsp. grated lemon peel
1 C. brown sugar
4 eggs beaten

Preparation: Break up matzo in bowl. Pour in water and toss. let stand until matzo is soft and water is absorbed. add applesauce, almonds, raisins, cinnamon, salt lemon rind, brown sugar, and eggs. Pour into 1 1/2 quart greased casserole dish. Bake at 350 degrees for 1 hour.

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A spin off of the all time favorite Salted Toffee Chocolate Squares but kosher for Passover!

Ingredients:

3 pieces of matzo
1/2 cup of chopped almonds
1 cup butter (2 sticks)
1 1/2 cups brown sugar
small bag of chocolate chips

Preparation:

Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place matzo in a single layer on sheet, edges touching. Sprinkle almonds over matzo.

In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over matzo. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate over matzo. Let sit to melt and then spread melted chocolate in thin layer over toffee. Place in refrigerator to set up. Break into pieces. Or, if you want uniform squares, before placing in refrigerator.......with a sharp knife or pizza cutter, cut into 2-inch squares. (Store in an airtight container, up to 1 week.)

Linked up to Sweets for Saturday
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Charoset is a sweet, dark-colored, chunky paste made of fruits and nuts served primarily during the Passover Seder. Its color and texture are meant to recall the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt The word "charoset" comes from the Hebrew word cheres  "clay." It is quite tasty and can be made many different ways.  When I was little we used only apples, walnuts and sweet red wine to make the charoset...very basic.  Theses days we add a bunch of different dried fruits to jazz it up a bit.  You can used any dried fruit that you like and it would taste fantastic.  

Ingredients:

3 apples, chopped 1 cup finely chopped walnuts 1/2 cup dried cherries, chopped 1/2 cup dried apricots, chopped 1 teaspoon ground cinnamon 1 1/2 tablespoons honey 2 tablespoons lemon juice 1/2 cup sweet red wine

Preparation:

Place the apples, cherries, apricots and walnuts into a large bowl. Sprinkle cinnamon over the apples. Stir in the honey, lemon juice and wine. Serve immediately, or refrigerate until serving.
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This is a new Passover recipe that I tried this year.  I wanted to make our usual Carrot Souflee but I didn't have all the right ingredients so I found a recipe with the ingredients I did have on hand and of  course tweeked it a bit.  Everyone really loved it, especially my Dad.

Ingredients:

1 lb fresh carrots, boiled until soft
3 egg yolks
6 egg whites
1/3 cup of sugar
3 tablespoons matzoh meal
1 teaspoon vanilla
1 stick margarine, melted

Topping:
3 tablespoons brown sugar
2 tablespoons margarine, melted
1 cup chopped walnuts (I used sliced almonds)
Preparation:

Place carrots and egg yolks into food processor & puree. Add next 5 ingredients and process until smooth. Whip egg whites in a separate bowl and fold into carrot mixture.  Bake in greased casserole dish at 350 degrees for 40 minutes.  Meanwhile mix brown sugar, melted margarine and chopped nuts in a small bowl and set aside.  After 40 minutes remove souflee from the oven add topping and bake for 5-10 minutes more.

Can be made a day in advance.
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GUEST BLOGGER of the week 

Marni

About Marni: I am married and a stay at home mom.  My daughter Grace is 8 yrs old.  I love to cook and entertain.  I am also an avid scrapbooker.  I have friends over to scrapbook all the time and always make my own appetizers and snacks for my guests.  I love to try new recipes and get new ideas for holiday cooking. 

Homemade Horseradish

I was just married and hosting my first Passover Sedar.  I wanted to make my grandparents proud.  So what was a good little Jewish girl to do?  So, I decided to make homemade horseradish.  Oye!  What was I thinking?! Well, I have to say it went over very well, and I think I made them proud!  :).  Now I am happy to say I have started a new tradition and I am really looking forward to passing it down to my Gracie girl!

Good luck and Happy Passover!

I make enough for the year.  It goes  well in bbq sauce and when making your own shrimp cocktail sauce too. :)

PS If you have a sinus problem well, you will be cleared for that day!  :)

Advisory:  When making, be near a open window! 

Ingredients:

2 cups peeled and cubed Fresh horseradish root
1 1/2 cups of white vinegar
2 tablespoons of sugar
dash of salt
dash of white pepper

Preparation:
Put cubed horseradish chunks in the food processor (shredding disc) and shred.
Then after shredded, use the steel blade and pulse until you get the consistency you like.
Remove the horseradish into a bowl then add vinegar and S/P.  Jar and refrigerate.
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I wait all year to be able to make matzo brie for breakfast or for dinner..... or for lunch for that matter. It is a real treat for the kids. This has been something that I have done every year since I can remember. It is an easy recipe and is really very tasty. Very much like french toast (well that is if you made french toast with matzo LOL).

Ingredients:

4 pieces of matzo
3 eggs, beaten
1/3 cup milk or soy milk
1/2 teaspoon salt

Preparation:

Break up matzo into a large bowl and add cool water to cover. Let soak approx 5- 10 minutes to soften matzo. Drain in a colander and return to the bowl. Add the beaten eggs and milk. Season with salt. Melt a tablespoon of butter in a frying pan. Pour matzo egg mixture into the pan and spread out and pat down, Allow the mixture to brown on the bottom then flip to brown the opposite side ( it is a good idea to split the mixture into quarters and flip each individual quarter instead of trying to flip the entire thing at once). When browned on both sides remove from heat and sprinkle sugar over the top or pour maple syrup over. Enjoy.
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I make these cookies A LOT!  They are a big hit at work.  The COO of my agency constantly asks me about these macaroons.  I am not kidding, every time I see him he says something to me and sometimes when he sees me he will just blurt out "MACAROONS?"  It's one of those recipes that I don't need to bother measuring anymore and it always comes out delicious.  The trick is to let them get pretty dark and toasted and then the sugar and coconut will caramelize on the bottom of the cookie......so good!

Ingredients:

5 cups sweetened coconut
½ cup sugar
3 egg whites
1 teaspoon vanilla
Pinch of salt

Preparation:

Line a baking sheet with a silpat baking liner or parchment paper. Mix together all ingredients in a medium bowl until moistened. With damp hands form small haystack shapes on prepared baking sheet. Bake at 350 degrees for 15-20 minutes until cookies are golden brown. Let cool slightly before transferring to a cooling rack. They are also delicious if you dip the bottoms in melted chocolate. Just let harden well before packing up.

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