Desserts

Baklava

5 lbs. Walnuts or pecans & almonds                          1/2 c sugar

1 t cinnamon                                                          1/2 t ground cloves

1/2 t ground nutmeg                                               1 pkg filo leaves, thawed

1 lb butter, melted

 Grind nuts coarsely, mix with sugar, cinnamon, cloves, nutmeg & set aside. Melt butter til liquid.  On your counter, place one filo sheet flat and brush entire surface with butter. Place another filo sheet on top and repeat process for a total of 6 sheets, putting NO BUTTER on top 6th sheet. Place in 9x 13 x2 pan. Sprinkle approx. 1/5 of nut mix across the top filo sheet.  Repeat process until filo and nut mix is used. Make sure to save at several buttered together filo sheets to act as cover/top.  (This recipe is supposed to make 2 pans this size, but I don't--I make one). Preheat oven to 375 degrees for 30 minutes, then reduce heat to 250 degrees and bake for one hour. Pastry will be brown and very crispy.  Cut (while warm) across the diagonal so that pieces are diamond-shaped. Pour approx. 2 c of honey (your judgment call how much!) over pastry while still warm, making sure to seep into the cracks between pieces.

Kugel

4 matzo crackers, crushed                                                                 3 eggs, beaten

1/4 cup white sugar                                                                          1 teaspoon salt, divided

1/2 teaspoon lemon juice                                                                  1/3 cup applesauce

3 Granny Smith apples - cored, peeled and chopped                            1/2 cup dried cranberries

1/4 cup white sugar                                                                          1 teaspoon ground cinnamon

Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.

To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top. Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft. Makes 8 servings

Passover Cheesecake With Strawberry Sauce

Makes 10 servings.

2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
6 tablespoons margarine, melted  4 (8 ounce) packages Cream Cheese, softened
1 cup white sugar                                                                4 eggs
2 tablespoons grated orange peel                                          2 teaspoons orange juice               

1 (10 ounce) package frozen strawberries in lite syrup, thawed, drained, reserving 1/4 cup
 syrup (Kosher for Passover)

Mix cookie crumbs and margarine. Press onto bottom and 1 inch up sides of lightly greased 9-inch springform pan. Bake at 350 degrees F for 10 minutes.  Beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in peel; pour over crust. Bake for 50 to 60 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Place strawberries in blender or food processor container; cover. Blend until smooth. Strain. Stir in reserved syrup and juice. Serve with cheesecake

Passover Chocolate Chip Meringues

2 egg whites                                   3/4 cup white sugar

1 teaspoon vanilla extract                1/2 teaspoon salt

1 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with aluminum foil.

With an electric beater, beat egg whites until peaks form. Add sugar into the egg whites 1 teaspoon at a time. Gently stir in vanilla and salt, beat until the egg white are stiff and shiny. Fold in chocolate chips.

Drop mixture by teaspoon onto the sheets. Turn off the oven, place the cookies inside the oven and leave them for a few hours or overnight. When you remember to look for them, they'll be ready to eat!

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Site Last Updated On:  Tuesday, March 18, 2008

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