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December 22, 2014 | 30th Kislev 5775
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Passover Recipes

Enjoy creating Passover Linzer Torte, Fruit Matzah Kugel, Flourless Chocolate Cake, Greek Charoset,and Apple Cake for your seder table!

Tina Wasserman, author of Entree to Judaism, demonstrates how to make a Passover Linzer Torte
Find this recipe and others from Tina on the URJ Books & Music website.



  • 4-1/2 cups. matzah farfel
  • 4 eggs
  • 1 - 15 oz. can peaches, chunky style, packed in juice
  • 1 - 20 oz. crushed pineapple packed in juice
  • 1/2 cup golden raisins
  • 1/4 cup brown sugar
  • 1/3 cup sugar
  • 4 T. melted margarine
  • 1 tsp. cinnamon
  • Cinnamon/sugar mix

Boil a kettle full of water. Place farfel in a colander. Pour boiling water over the farfel. Let it drain and cool.

Beat the eggs until foamy. Add both sugars and continue to beat. Add all other ingredients, blend. Add the farfel. Blend thoroughly.

Lightly spray a 12 x 15 baking dish. Pour in the farfel mixture. Blend 2 tablespoons of brown sugar and 1 tsp. of cinnamon, sprinkle on top of the farfel mixture. Bake in preheated 350 oven in a metal pan or 325 for a glass pan for 50-60 minutes.

Variation: Blend in 8 oz. of cottage cheese and 8 oz. of plain yogurt to the farfel mixture before baking.

From Carol Smoler of Anshe Emet Synagogue

7 tablespoons margarine
9 oz. semi-sweet chocolate, chopped
7 eggs, separated
1/3 cup of sugar

Preheat oven to 250°F. Grease an 8" round pan or springform pan with 1 tablespoon of margarine.

Melt chocolate and remaining margarine in a microwave or in the top of a double boiler; stir until melted and well mixed. Stir egg yolks into the warm chocolate; set aside. Beat egg whites until soft peaks form. Blend in sugar and beat until the egg whites are stiff and glossy. Fold chocolate mixture into the egg whites and sugar Spoon mixture into the prepared pan.

Bake until center is set 50-60 minutes. Cool completely. Sprinkle with powdered sugar and serve with raspberry sauce.

Raspberry Sauce: Puree one 10oz. package of frozen raspberries in a food processor. Put mixture through a sieve to remove the seeds. Serve with the cake.


Try something new this year. Jews come from all over the world, and the cuisines of the dominant culture influence Jewish recipes. Here are a few different versions of the traditional Charoset to try.


  • 1/2 teaspoon cinnamon
  • pinch of cardamom
  • pinch of ground cloves
  • pinch of ground ginger
  • 2/3 cup pomegranate juice
  • 1 medium apple, cored, peeled and grated
  • 1 small pear, cored, peeled and grated
  • 1 cup (8-10) pitted dates, chopped
  • 1 small banana, peeled or mashed
  • 1/4 cup pistachio or pine nuts, ground
  • 1/4 cup hazelnuts (filberts), ground
  • 1/4 cup raisins
  • juice of 1/2 lemon
  • 2/3 cup sweet red wine or grape juice

Blend all the ingredients, mixing into a paste. Chill until ready to serve.





  • 1/2 cup black currants
  • 1/2 cup raisins
  • 1/2 cup almonds or pine nuts
  • 1/2 cup dates
  • 2 T. honey
  • sweet red wine

Place the fruits, nuts and honey into a food processor with a metal blade. Process until finely chopped, add enough wine to make a paste.




  • 3 apples
  • 1 cup chopped walnuts or almonds
  • 1/2 tsp cinnamon
  • 1-3 tsp sweet red wine or grape juice
  • honey or sugar optional, to taste

Use a food processor to chop and blend the ingredients



  • 30 pitted dates
  • 20 figs
  • 4 tsp sesame seeds
  • 2 tsp ginger powder
  • dash of coriander
  • matzoh meal, as desired
  • dry red wine
  • 1 chili pepper, optional

Use a food processor to mix all of the ingredients into a paste.




  • 2 oz pine nuts
  • 2 hard boiled egg yolks
  • 1 apple, grated,
  • 3 oz ground almonds
  • 1/3 cup sugar
  • juice and rind of 1 lemon
  • cinnamon to taste
  • 3 oz raisins

Mix all of the ingredients. Add sugar and spices to taste.




  • 6 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups matzah cake meal
  • 2 Tbsp. potato starch
  • 4 apples, sliced
  • 3 Tbsp. lemon juice
  • 1/2 cup sugar
  • 2 tsp. cinnamon
  • 1/2 cup nuts
  • Cinnamon and sugar to taste


Beat together the eggs, oil, 2 cups sugar, cake meal and potato starch. Sprinkle the sliced apples with lemon juice. Mix the 1/2 cup of sugar with the cinnamon, add the apples. Spread 1/2 the batter in an ungreased 9-inch by 13-inch pan.

Next, spread the apple filling over the batter. Top the apples with the remaining batter. Sprinkle with 1/2 cup nuts and cinnamon and sugar to taste.

Bake one hour at 350°F.

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