Tag Archives: matzoh

Passover Apple Kugel

1 Apr

Passover Matzoh Apple KugelHere’s one of my favorite Passover recipes. I’ve been making it just about every year for 40 years. I got it from my cousin, Linda Israel, who invited us to a seder at her home soon after we were married. This recipe can easily be doubled.

(Note: Due to the Passover holiday, Bobbie’s Best Recipes will not be published next week.)

Ingredients:

3 boards of matzoh
2 medium apples
3/4 cup raisins
1/2 cup sugar
2 Tbs. margarine, melted
3 eggs, well beaten
rind of half a lemon, grated
1/2 tsp. cinnamon
pinch of salt

Directions:

Preheat oven to 350 degrees.

Soak the matzoh in cold water until it is soft. Drain and break  it up into small pieces in a large bowl. Peel and chop the apples and add to matzos along with the sugar, raisins, melted margarine, lemon rind, cinnamon and salt. Mix together with the beaten eggs.

Pour into a greased casserole or square baking pan. Bake for 45 minutes. Cut into squares to serve.

Serves 6 to 8

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Passover Granola

28 Mar

Passover GranolaI was a little hesitant about trying to make granola out of matzo. If you’ve ever tried one of those Passover cold cereals you’ll understand! But there’s a new product out this year called Matzola, a granola-like snack. I had a sample at a women’s event a few weeks ago and it’s very tasty. Only problem is it costs about $7 for a small can. So I went online to look for a recipe for Passover granola and found this one that originally appeared in the Los Angeles Times. It’s very nice mixed with yogurt for breakfast — and it’s also a tasty snack!

Ingredients:

2 cups matzo farfel
1 cup unpeeled almonds, cut in half or coarsely chopped
½  cup shredded sweetened coconut
½ cup honey
¼  cup oil
½ cup raisins
½ cup diced dried apricots

Directions:

Heat the oven to 325 degrees. Line a baking sheet with parchment paper.

Combine the farfel, almonds and coconut in a large bowl. Pour in the honey and oil and mix well. Let it sit for 5 or 10 minutes. Spread the mixture on the baking sheet.  Bake until golden brown, 20 to 30 minutes, stirring occasionally. (It tends to get cooked faster at the outer edges of the baking sheet. Check it frequently to make sure it doesn’t burn.)

Add the raisins and apricots and toss well. Transfer to a platter and cool completely. (It will seem a little “wet” when it comes out of the oven, but it gets more solid as it cools.) Store in an airtight container.