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
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.
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
FLOURLESS CHOCOLATE CAKE WITH RASPBERRY
SAUCE From Carol Smoler of Anshe Emet
Ingredients: 7 tablespoons margarine 9 oz. semi-sweet chocolate, chopped 7 eggs,
separated 1/3 cup of sugar
Directions: 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
Puree one 10oz. package of frozen raspberries in a food processor. Put mixture
through a sieve to remove the seeds. Serve with the cake.
PERSIAN CHAROSET 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.
pinch of cardamom
pinch of ground
pinch of ground ginger
2/3 cup pomegranate juice
1 medium apple, cored,
peeled and grated
1 small pear, cored, peeled
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
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
1/2 cup dates
2 T. honey
the fruits, nuts and honey into a food processor with a metal blade. Process
until finely chopped, add enough wine to make a paste.
1 cup chopped walnuts or almonds
1/2 tsp cinnamon
1-3 tsp sweet red wine or grape
honey or sugar optional, to
a food processor to chop and blend the ingredients
30 pitted dates
4 tsp sesame seeds
2 tsp ginger powder
dash of coriander
matzoh meal, as desired
dry red wine
1 chili pepper, optional
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
Directions: Mix all of the ingredients. Add sugar and
spices to taste.
1 cup oil
2 cups sugar
2 cups matzah
2 Tbsp. potato
3 Tbsp. lemon
1/2 cup sugar
2 tsp. cinnamon
1/2 cup nuts
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.