Sweet Passover Sensations

SWEET PASSOVER SENSATIONS

A Compilation of Some Great Passover Desserts From Evelyne Hadida Singer ďƒŁ

PASSOVER COOKBOOK TO MY FAMILY AND FRIENDS Every Passover my friends would call and ask about the different recipes I make for Passover. I would usually give them one or two of my recipes.

One year I had photocopied some of them and passed them around. This gave me the idea to write a cookbook. So, for the past 13 years, I have been telling everyone I am writing a Passover dessert book. Well, here is an accumulation of all the recipes I have received over the years and of the recipes I’ve converted from everyday to Passover. After working all these years to put this together, it is finally here. If you have any questions, just call or email me at: evelynesinger@hotmail.com, evelynehadida@videotron.ca I suggest that you have an acetate sheet to put over the page you are working on, because quite often, you will drip some egg or oil or juice on the pages and then they are ruined. This way, just wipe it off.

I have a few tips when I bake, and most of the time I make my comments on the recipes themselves, but you will have your own tips and discover new ones. (There’s lots of room to make your own comments).

I’ve accumulated many recipes for the past 33 years and I’ve been working on this book for the longest time. I started in 1993, typing every single one of my recipes on a file, the old fashioned way. I’ve been editing and adding recipes through the years. Then, I would leave it alone for years, hoping that someone was going to help me - but in vain. I am back at it, and hopefully it will be finalized for Passover 2008.

I am only doing this for my friends and family, so it may not be perfect but I tried very hard to do my best. Nevertheless, the recipes are good - trust me.

I’ve done them many times over and they were liked. Follow the recipes and you can even adjust them as you please - they’ll turn out great.

Remember, all the recipes are for Passover but you could easily make them everyday as well.

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I have a lot of recipes that call for whipping cream. There is a Kosher for Passover whipping cream. You may also use the Nutrifil, which is Parve. It is up to you. Many years ago I discovered that there was baking powder for Passover. I couldn’t believe it - I bought it and it lasted me a long time.

Now, it seems it is everywhere during Passover, so you can use it. I also use Parchment paper instead of greasing my pans and this paper is wonderful.

Sid brings it to me and I just love it. I use it and reuse it over and over again. This is the paper that pastry shops use. So if you can get your hands on some, go ahead and buy it. If you can’t, call me, I’ll see what I can do.

Another little note: Passover cakes usually deflate after cooking, but they still will be good. You can add some icing inside the caved-in part to make it look even. Try it.

Thanks to you all who have given me some recipes in the past - they might be here and you might recognize them. So enjoy and have a happy Pessah.

All the recipes that appear here I’ve made more than once. Many of them I’ve already given out to my friends and family, so they can vouch for them.

Try them; you‘ll see that you will never want to buy another Passover cake or cookie again, when you see that you can make them better than storebought. One year I had decided not to bake for Valerie’s birthday, and boy was I sorry. Nothing compares to homemade.

ENJOY !!

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ALMOND COOKIES 3 ½ cups of ground almonds 2 cups sugar 2 egg whites, lightly beaten to foam Toasted slivered almonds In a large bowl, mix together the ground almond and sugar.

Fold in the egg whites, reserving about a tsp.

Moisten your hands with the egg white and form little balls, smoothing them by rolling them between your palms. Arrange the balls on a buttered baking dish. Top each with a toasted almond. (You may flatten them a little with your fingers).

Bake in 375 oven until firm and lightly golden for about 30 minutes.

APPLE CHARLOTTE 5 eggs, separated 1 cup sugar Pinch of salt 3 cups grated apples 1/2 cup sifted matzo meal Juice of one lemon 2 tbsp. or more wine 4 to 5 tbsp. chopped nuts Pinch of cinnamon Beat egg yolks with sugar until thick and lemon colored 7 to 8 minutes. Add apples, matzo meal, lemon, wine and cinnamon and mix gently. Fold in beaten egg whites. Turn into 9" greased spring form pan. Sprinkle with nuts.

Bake at 350 degrees for 40-50 minutes.

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APPLE CAKE 6 eggs 1 cup oil 2 cups cake meal

2 cups sugar 2 tbsp. potato starch 3 pounds sliced apples

Mix together eggs and sugar. Add oil and mix some more, then mix dry ingredients with the egg mixture.

Combine 3 pounds sliced apples with juice of one lemon, 3/4 cup sugar, (I like to put brown sugar) and 2 tbsp. cinnamon. (You can also add raisins and nuts if you like).

Put thin layer of dough at bottom of pan and then put a layer of apples, finishing with the remainder of batter.

Sprinkle the top with chopped nuts, sugar and cinnamon. You can use any kind of pan - I usually us a spring form pan.

Bake at 350 for 1 hour.

This is the recipe I had for years and gave out to everyone. It’s not my personal favorite, but everyone raves about it. I guess it is not Sephardic enough for my family.

BUTTER CREAM WITH NUTS 4 large egg yolks 1 cup whipping cream 3/4 cup sugar 1/4 cup cold water 1/2 cup coarsely ground walnuts, hazelnuts, or almonds Boil sugar and water together in micro until sugar dissolves. Pour slowly the sugar/water mixture over the yolks and beat slowly. Let cool.

Add whipped whipping cream to yolk mixture and fold, adding 1/2 cup of nuts and 1 tbsp. Frangelico or Amaretto and 1 tbsp. vanilla.

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Use as a filling for cake, inside meringues or decoration on top of cake.

FRUIT BAKE Take 9 x 11 Pyrex. Grease with margarine and fill with sliced, or cut up fruits you have hanging around the fridge, (any fruit will do, even mangos and plums). Sprinkle cinnamon, brown sugar and lemon juice over them.

(Or you can toss everything together with sugar and cinnamon and then put in pan).

Batter: 3 eggs 1 cup sugar 1 ¼ cup oil 1 ½ tsp flavoring (I use almond vanilla or liqueur).

1/2 cup cake meal 1/4 cup potato starch Beat eggs and sugar; add oil and then dry ingredients.

Mix everything thoroughly and pour over fruits and bake till golden, 40 minutes at 350.

CHOCOLATE ALMOND CAKE 1 cup sweet butter 1 1/3 cups sugar 6 eggs 8 oz. semisweet chocolate, melted 2 cups ground blanched almonds Grated rind of 1 orange 1/2 cup grated cake crumbs, or mandel bread crumbs Preheat oven to 375. Thoroughly grease and flour a 9” tube pan.

Cream butter with sugar. Add eggs, one at a time, beating after each addition.

Stir in the melted chocolate, ground nuts, grated rind and crumbs.

Blend thoroughly and pour into pan. Bake for about 35 minutes.

Touch to make sure it is completely cooked in the center. Remove and cool cake completely. If you make it in a square pan, the middle will stay softer (mushier) but will still be very very good.

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BROWNIES 1/2 cup cake meal 1/4 tsp. salt 6 tbsp. cocoa 2 egg whites 2/3 cup sugar 1/2 cup oil 1/2 cup chopped walnuts Stir cake meal, salt and cocoa together. Beat egg whites, sugar and oil together. Stir cocoa mixture in the egg mixture and mix thoroughly. Stir in the nuts.

Bake in a greased 8" square pan at 350 for 20 to 25 minutes.

CHOCOLATE BANANA CAKE 3/4 cup grated bittersweet chocolate 3/4 cup cake meal 1/3 cup potato starch 9 eggs, separated 1/2 tsp. salt 1 1/2 cups sugar, sifted 1 cup ripe mashed banana Juice and rind of 1/2 orange 1 tbsp. lemon rind Sift cake meal and potato starch twice and combine with the grated chocolate. Beat whites with salt until foamy, and then begin to add sugar gradually and beat until you get a meringue consistency. (Check my tips on meringues).

Beat yolks and add banana and balance of ingredients and beat well.

Fold yolk mixture into the egg whites.

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Gradually fold dry ingredients into batter. Pour into ungreased 10" tube pan and bake for 1 hour or until done. Invert until cool. It will rise then fall.

When it becomes too concave for my liking I put a cream inside.

BUBBY'S SPONGE CAKE....PASSOVER 9 eggs, separated 1/4 cup potato starch 3/4 cup cake meal 1/2 cup of sugar Beat the egg white stiff, and then add 1/2 cup sugar. Add egg yolks one at a time, with wooden spoon. Add the cake meal and potato starch. Everything is beaten by hand except the egg whites.

Pour into greased tube pan and bake at 325 for 1 hour.

It is a light cake and comes out very high. It dries out quickly, so eat it fast.

Leftovers can be used for trifle or other desserts.

CARROT CAKE 3/4 cup cake meal 3/4 cup potato starch 1/2 tsp. salt 2 tsp. cinnamon 9 eggs separated 1 1/2 cup sugar 1/2 cup frozen orange juice, thawed and diluted 1 tbsp. grated orange rind 1 cup shredded carrots 1/2 cup chopped raisins, 1/2 cup walnuts Preheat oven to 325.

Sift all the dry ingredients.

Beat egg whites till foamy, gradually add 1/2 cup sugar, and beat until peaks are formed.

Beat yolks until thick and gradually add one cup sugar while beating. Then add dry ingredients alternately with orange juice.

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Stir in by hand the rind, walnuts, raisins and carrots. Fold the whole thing into the egg whites. Pour into an ungreased 10" tube pan. Bake for one hour.

RICH CHOCOLATE FROSTING 1 2/3 cups powdered sugar (normal sugar that you blend in food processor for a few seconds) 3 squares unsweetened chocolate, melted 1/8 tsp. salt 1 tbsp. coffee 3 egg yolks 1/4 cup sweet butter, softened 1 tsp. vanilla Sift sugar and add to melted chocolate. Add salt and coffee and beat well.

Add yolks, one at a time, beating well after each addition. Add butter and vanilla and beat well. Spread on sides and top of cake.

This is a thin frosting, but very good, and hardens after you spread.

COFFEE MOUSSE One package of chocolate cookies, ground Âź cup instant coffee (liquid) Âź cup butter 4 cups mini marshmallows or 1 package of big ones 2 cups whipping cream Put marshmallows, butter, and coffee in large bowl and microwave on high for about 3 minutes. Mix it all together so marshmallows have almost liquefied. Let cool. Whip mixture until stiff and fold it into whipped cream.

Grind cookies and place in bottom of spring form pan to make the pie crust.

(You can use any other cookies you have handy; sometimes I use crumbs from left over mandel bread, mix it with a little margarine to form the pie crust).

You can also put the crumbs on the side, or even place whole cookies around the inside of pan. Pour mixture into pan and decorate as you like.

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This is a good recipe to freeze and it is the first dessert that goes when I have a few on the table.

COCONUT MACAROONS, MY MOTHER’S STYLE 4 egg whites 1/2 cup sugar 1 cup grated coconut Beat the whites and add sugar slowly until very stiff. Add the coconut and mix well.

Form little round balls. Roll balls in icing sugar and put in little paper cups.

Bake at 200 for one hour.

CHOCOLATE MOUSSE 6 - 1 oz. squares semisweet chocolate 3 tbsp. strong black coffee 1 tbsp. orange juice 1 tbsp. Rum or Brandy 4 eggs Put the chocolate, coffee and orange juice in a bowl and heat on high for 2 minutes in microwave, stirring once. The chocolate should have melted. Stir until smooth. Add the rum or brandy.

Separate the eggs and add the yolks to the chocolate, beating well (by hand).

Allow the mixture to cool.

Beat the egg whites until stiff peaks form. Fold one or two tbsp. of the egg white into the chocolate, then gently fold in the remainder with a metal spoon. Be careful not to let the mixture become flat and heavy.

Pour into a serving bowl and chill for 3 hours before serving. *** This comes out thick and chocolaty, but a bit bitter. I would omit the coffee if you don’t want it bitter. This is one of the recipes I use in my own

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concoction for my dream pie. Although it is a mousse, I often use it as an icing.

CREME DE CITRON This is an excellent lemon cream sauce as a filling for any cakes or jelly rolls.

6 eggs beaten 2 cups sugar 1 tbsp. zest of lemon 1 cup lemon juice 3/4 cup butter Blend everything in bowl. Put in microwave at high and stir every minute until it thickens.

Cool and use on anything you want. This can be stored in the fridge for up to a week.

You may use it for lemon meringue pie as well, or as icing or filling.

You can do it the traditional way over the stovetop, but this way is faster and a little easier.

PASSOVER NUT COOKIES 4 eggs 1 1/2 cups sugar 1 cup oil 2 cups cake meal 2 tbsp. potato starch 1 cup finely chopped nuts (I sometimes used almonds) Mix sugar, eggs, and oil well. Add dry ingredients and nuts. Cover and keep in fridge 1 hour. Grease cookie sheet (I use parchment paper) and drop by spoonful. Sometimes the cookies will spread depending on how long they have been in fridge. Sometimes when the batter is heavy enough, you can 11

make different shapes with it. I also tried using this batter as a pie crust and it works as well. Bake at 350 for 15 to 20 minutes.

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PASSOVER CARROT CAKE ...ANOTHER VERSION 2 cups sugar 1 1/2 cup oil 4 eggs Lemon rind 1 cup potato starch 2 cups cake meal 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt, cinnamon 1 cup chopped nuts 1/2 cup raisins 3 cups grated carrots Combine sugar, oil, eggs and beat at medium speed. Add sifted dry ingredients to egg mixture.

Add nuts, and carrots. Put in 10" tube pan and bake at 350 for 1 hour. It will deflate a little, but it is good.

SHORTBREAD COOKIES 1/2 lb. butter 1 cup sugar 4 eggs 2 cups cake meal 1 cup chopped nuts Cream together butter and sugar. Add 4 eggs, adding one at a time, and mix well. Add 2 cups cake meal and 1 cup chopped nuts. Form into roll and put in fridge overnight in wax paper. Slice and bake at 350 for 10 minutes.

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CHEESE CAKE WITH STRAWBERRY GLAZED CREAM CRUST: 3/4 cup coarsely ground walnuts, about 3 ounces 3/4 cup finely crushed crumbs from the mandel breads 3 tbsp. melted unsalted butter Combine walnuts, crumbs and butter. Press compactly onto bottom of pan.

FILLING: 4 8-oz. packages cream cheese, at room temperature 4 eggs 1 1/4 cups sugar 1 tbsp. fresh lemon juice 2 tsp. vanilla Preheat oven at 350. Lightly butter 9 or 10-inch spring form pan. Bake in the center of oven.

Beat cream cheese until smooth. Add eggs, sugar, lemon juice and vanilla. Beat thoroughly and spoon over crust. It is very liquidy. Put in oven in a 10" inch spring form pan. Put a tray underneath in case the cake drips.

Cake will rise, and crack in several areas. Don’t worry.

Let it bake for 50 minutes and remove from oven for 10 minutes while you prepare the topping.

TOPPING: Combine 2 cups of sour cream, 1/4 cup sugar and 1 tsp. vanilla. Blend well, cover and let refrigerate for 10 minutes.

Spoon topping over cake starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool, and then refrigerate cheese cake for at least 24 hours.

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GLAZE: FOR STRAWBERRY CHEESE CAKE You may use any canned glazed topping you want. If you want to be fancy, make a strawberry glaze as follows: 1 quart strawberries 1 - 12 ounce jar red raspberry jelly 1 tbsp. potato starch 1/4 cup Cointreau You could use Grand Marnier, Frangelico, Amaretto, or other liqueur 1/4 cup water Wash and hull berries and let them dry completely on paper towels.

Combine a little jelly with potato starch in saucepan and mix well. (Here again, you could use the microwave).

Add remaining jelly, liqueur and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. (Again, try the microwave).

Cool to lukewarm, stirring occasionally.

Using knife, loosen the edges of the cake carefully, remove the circle of the spring form pan and arrange berries pointed end up over top of cake. Spoon glaze over berries allowing some to drip down sides of cake. Return to fridge until the glaze is set.

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PASSOVER DATE TORTE 6 egg whites 1/2 tsp. salt 1 cup sugar 3 cups finely chopped walnuts 10 ounces diced dates 1 tbsp. grated orange rind 1 tbsp. orange liqueur Preheat oven to 375. Grease a deep 9" square pan.

Beat egg whites with salt until peaks form. Add sugar, 1 tbsp. at a time, continuing to beat until stiff.

Combine nuts and dates and very carefully. Fold into the meringue along with the rind and liqueur.

Pour into pan and bake for about 35 minutes. Cool and remove from pan.

I made this torte the first time on Passover 1992. It was good, moist and everyone loved it and took the recipe home. I used a different pan several times and it still worked. A spring form pan or even a quiche dish is okay.

I usually make a double recipe of this one, and use a larger pan.

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MY SPECIALTY – DREAM PIE This dessert consists of a few different steps, a very long process, with three different recipes put together. After you’ve done it for the first time, it will not be as long the second time around. It is not hard at all, but takes time.

I make three meringues, each size of about 8 to 9” diameter. (Take one of the meringue recipes). Spread each layer with a different mousse or frosting. I try to make the fillings a different color. I also sprinkle one of the layers with chopped roasted almonds or hazelnuts, to add a crunch to it.

First step: Make meringues as per recipes.

Second step: Make a chocolate raspberry mousse (one of the fillings).

Third step: Prepare a chocolate mousse (another one of the fillings).

Step 2: Chocolate Raspberry Mousse: Sauce for the Mousse 1/4 cup sugar 1/3 cup raspberry syrup Put in microwave until sugar is dissolved; this makes the sauce.

Because I had a hard time finding the raspberry syrup, I made the sauce from scratch myself. If you find raspberry syrup ready made, you will avoid having to make it.

My own Sauce Two cups of frozen raspberries cooked in microwave (not for long) with 1/4 sugar. Mix it well and “mush” it. Then, (this is the hard part), put it through a sieve to get rid of the seeds. It is a pain, and time consuming, but I make a lot of it and keep it in the freezer. (I thaw it when I need it).

Method for Raspberry Mousse Mix 4 oz. melted chocolate with 1/2 cup of sauce (my own) or the one mentioned earlier.

Beat two egg whites until stiff and fold into chocolate raspberry sauce.

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Whip 2 cups of whipping cream and fold it in.

This gives you your Raspberry Mousse. Spread on top of meringue layer.

You can omit the chocolate, and the color would be very light pink.

I usually make two batches, one with chocolate and one without. And I use them both in my dream pie. So we have two colors showing when you cut through cake/pie.

Step 3. Chocolate Mousse, also used as filling 1 1/2 pounds semisweet chocolate chips 1/2 cup prepared espresso coffee (or strong coffee) 1/2 cup grand Marnier 4 egg yolks 2 cups heavy whipping cream, save one cup for decoration 1/4 cup sugar 8 egg whites, pinch of salt, 1/2 tsp. vanilla Melt chocolate chips. Add coffee and stir. Add grand Marnier, stir and let cool. Add egg yolks, one at a time and beat by hand.

Add 1/4 cup sugar to whipping cream and beat until stiff.

Whip egg whites stiff. Fold into 1/2 the whipped cream.

Take 1/2 cream and egg mixture as above and fold into chocolate mixture.

Then fold remaining cream. Fold all very gently.

Pour into bowl and refrigerate for about 2 hours or more.

Now that you have everything, put the cake together by putting filling on top of each individual meringue layer. The last one can also have a filling and then you decorate with whipping cream.

I started making this cake a few years ago. It is always a success and I never have any leftovers. I freeze these cakes and take them out 20 minutes before serving. It is a definite hit with everyone. I never gave this recipe to anyone before, so here it is. It is complicated but worth your while.

Make two or three at the same time and freeze them for future use.

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EVELYNE’S OWN CONCOCTION This is another long recipe, but again, you will get used to it fast. The next time you’ll find it a lot easier to do.

I started making this concoction because I had lots of leftovers one Passover, and wanted to get rid of everything. So I invented this new concoction. It ended up being so delicious, that I decided I should keep track of what I did and try to repeat it whenever this would happen again, or if I would want to actually start everything from scratch.

Since I always make these cakes anyways, I wait until I have all the needed leftovers and do this specialty. So here it is. It consists of 4 different layers of cake and different fillings. All the recipes are in this book.

1 layer of Orange Nut Cake 1 layer of Chocolate Almond Cake 1 layer of Meringue Chocolate Mousse Crème de Citron Rich Chocolate Frosting Whipping cream

page 33 page 6 page 24 page 10 page 11 page 9

Put a layer of one of the cakes on a serving platter and spread chocolate mousse on it.

Put another layer of another cake on top and spread with lemon sauce.

A third layer of another cake covered with chocolate frosting.

You may decorate it with whipping cream, or just leave it with fillings pouring out of the sides.

This is a an extremely moist and delicious dessert. There will never be any left over.

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HAZELNUT ROLL - I make this one for every occasion 1 1/2 cup finely ground hazelnuts 6 eggs, separated 3/4 cup sugar 1/2 tsp. vanilla extract 1 tsp. baking powder 1/4 cup icing sugar, sifted 1 1/2 cup whipping cream 1 tbsp. kirsch 1 tsp. almond extract Beat yolks with sugar for 5 minutes at high speed. Beat in vanilla and almond extracts. Add baking powder, salts and nuts by hand to yolk mixture. (Yes, there is baking powder for Passover).

Beat whites until stiff but not dry and fold into nut mixture.

Spread evenly in greased 15 x 10 x 1 jellyroll pan (I line my pan with parchment paper). Bake at 350 for about 20 to 25 minutes. (Keep checking so it won’t burn).

Take out of oven and spread a humid dishcloth over top of pan and invert it carefully onto parchment paper. Let it cool down.

Strip the paper off the back of the cake carefully. Roll the cake neatly (with dishcloth inside) and put it aside.

Whip whipping cream with icing sugar. Unroll the cake and spread cream on top of cake. Gently roll it up with whipping cream inside.

Decorate the top and sides of cake. You can sprinkle it with chocolate shavings, crushed nuts or crumbs from cookies. You can freeze it and serve it frozen, or serve it right away, in nice thick slices. (It is the best, they all love it).

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HONEY CAKE 1 cup honey 1 cup sugar 1 cup coffee 4 eggs, separated 1 cup cake meal 1 tbsp potato starch 1/2 tsp. cinnamon 1/2 tsp. ginger Beat the yolks, add sugar and beat until light and creamy. Add the honey and beat well. Add the dry ingredients and mix well.

Whip the egg whites stiff and fold yolk mixture into it. Bake at 350 for 1 hour.

LEMON SPONGE CAKE 9 large eggs separated 1 to 1 1/4 cups white sugar, divided 1/2 cup matzo cake meal Grated rind of 1 lemon 1/4 cup potato starch 1/4 cup freshly squeezed lemon juice Lightly oil an 8� tube pan with removable bottom. Preheat oven at 350. In a large mixing bowl, beat egg whites until they begin to stiffen, and then gradually beat in 3/4 cup of the sugar until you have stiff peaks. Refrigerate mixture.

Beat egg yolks with remaining 1/4 to 1/2 cup sugar, depending on your taste. Using a fork, beat in lemon rind. Combine cake meal and potato starch thoroughly with a fork and blend in with yolks.

Mix in lemon juice; fold this batter into the beaten egg whites, mixing very gently but thoroughly. Pour mixture into prepared pan and spread evenly with spatula. Bake for 45 minutes. Let cool completely, inverted.

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LEMON AND COCONUT CAKE 4 eggs, separated Pinch of salt 5 tbsp. potato starch 2 cups liquid (water mixed with wine, orange juice or other) Juice and rind of one lemon 3/4 cup sugar 1 cup grated coconut 1 sponge cake prepared FILLING: Put egg yolks in top of double boiler, add salt and beat well.

Dilute potato starch with a few tbsp. of water; add it to the yolks with remainder of water, lemon juice, rind and sugar. Stir over boiling water until thick and smooth.

This was really a pain the first time I made it, but you may do it in the microwave, stirring every minute until thickness is attained. Let it cool.

In medium bowl, beat egg whites until stiff but not dry. Gently fold whites into cooled lemon mixture. Fold in coconut.

PREPARATION: Slice sponge cake into thin slices and line a nice glass bowl, alternating layers of cake and filling. Top with crumbs from cake, and candied strips of lemon peel. Chill in fridge for 12 hours.

I made it every year until recently. I always like to try new ones.

There are different ways of putting this cake and it’s sauce together.

You can do it as a trifle also. Decorate with whipping cream and strawberries.

This cake was very delicious but very sweet and lemony. I loved it but I will cut down on sugar and coconut next time.

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LEMON AMBROSIA CAKE 1 package lemon gelatin ¾ cup water 6 eggs, separated 1 cup sugar Rind and juice of 2 lemons 1 sponge layer cake Dissolve gelatin in water on top of double boiler. Add ½ cup sugar and juice and rind of lemons. Add egg yolks. Cook while continuously stirring until thick, at low flame. You can try it in the microwave, but keep stirring every 40 seconds. Let cool completely.

Beat egg whites with ½ to ¾ cup sugar. Fold in lemon mixture carefully.

Arrange sponge cake on bottom of serving dish, or even spring form pan.

Pour mixture in. Chill well before serving and decorate to your liking. I like to put rosettes of whipping cream all around and in middle.

FROZEN LEMON MOUSSE This recipe calls for lady fingers, but at Passover , can you find those, I don’t think so, instead you can use any type of cookies you have on hand. (mandal bread will do too) 7 eggs, separated 1/2 cup lemon juice 1 1/2 tbsp. lemon rind 2 cups whipping cream Line pan with cookies instead of lady fingers all around the pan and at the bottom of the pan.

On top of double boiler beat egg yolks, 1 cup of sugar, lemon juice and rind. Beat until creamy and thick and let cool. Mix whipped cream and fold it in. Pour over lady fingers. Make meringue with egg whites and spread it over the cake and put in oven for 5 minutes. Freeze. Make sure you cover all the edges with meringue, so it remains high.

This is very good and I made it often.

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EVELYNE’S FAMOUS MANDEL BREAD - famous with everyone as well.

2 cups sugar 6 eggs 1/2 tsp. salt 1/2 cup chocolate chips 1 cup chopped nuts (I tried using ground almonds too. It is different but good).

1 tsp. cinnamon 2 tsp. sugar 1/2 lb. butter 1 box (16 oz) matzo cake meal 3/4 cup potato starch Cream butter and sugar. Add eggs, one at a time, beating well. Sift cake meal, salt and starch together. Fold into egg mixture. Add chocolate and nuts.

Form into two loaves. Sprinkle with cinnamon and sugar.

Bake on greased cookie sheet at 350 for 45 minutes. Slice while warm and return to oven for 15 more minutes. Turn off oven and keep them there.

I will often make it in the evening and leave the mandel bread overnight.

This is a recipe I have given to all my friends and they all make at least three batches during the eight days. It is a very popular cookie. Eva likes to call it Passover Biscotti because the name mandel bread doesn’t sound too Kosher.

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TIPS ON MERINGUES: I used to have trouble with meringues, but now I am more comfortable with them. I will always make my meringues at night while I have other things going on. I start beating the whites, adding a tablespoon of sugar every now and then. It takes up to 20 minutes before I finish. The meringue should be shiny, and if you turn the bowl upside down it won’t fall. That’s when the meringue is ready. One time I forgot that the mixer was running, and - guess what - the mixer broke. But it was great. I got myself the latest model, turning a negative into a positive.

I often have two mixers going at the same time, one for the whites and one for the yolks. I bake the meringues at 225 for about an hour and I will leave them in the oven overnight.

I would like to thank my friends for some of the enclosed recipes. Most of them have been slightly changed, and some have been converted from every day recipes to Kosher for Passover !

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MERINGUE, MERINGUE AND MORE MERINGUES A. My mother’s meringues 1 cup of egg whites to 2 cups of sugar Mix everything together and put on a very low heat and beat continuously until it thickens, for about 20 minutes

Make little shapes and bake at 275 for ½ hour , reduce heat to 200 For half an hour more.

Let cool completely in the oven. Stuff them with chestnut cream, butter cream, or any other cream. You can put the cream between two meringues.

B. More meringue 1 cup egg white 2 cups sugar Beat for longest time and bake at 225 for one hour.

Let cool in oven for as long as possible.

Make any shape you like.

C. Another Meringue 4 egg whites 1 cup sugar 1 tsp. baking powder Vanilla The whites should be beaten until stiff and glistening (always).

Place wax paper on the cookie sheet you are using so it will be easy to remove them.

Put in 225 oven and cook for about 1 hour. I like to leave them in the oven overnight. They should come out good and hard.

For meringues, it is most important that you beat the whites stiff and then you add the sugar one tablespoon at a time. I usually keep busy doing something else while the machine is running.

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MERINGUE KISSES 3 egg whites 1 cup sugar 1 tsp. almond flavoring 1/2 cup mini chocolate bits 2 tsp. peppermint flavoring or crushed peppermint hard candy 1 to 2 drops red food coloring 1 tsp. vanilla 1/4 cup cocoa 1/4 cup chopped nuts Beat the egg whites until stiff and then gradually add the sugar.

Divide the mixture into 3 equal parts in separate bowls. Into the first bowl add the almond flavoring and chocolate bits, mixing carefully. In the second bowl add the peppermint and red food coloring and mix carefully. In the third bowl add the vanilla and cocoa and chopped nuts and mix, making sure to have no lumps.

Preheat oven to 350 for about 1 to 1 1/2 hour.

Drop mixtures by tsp. onto ungreased cookie sheets and place into a preheated 350 oven. You now have three different color kisses. Turn oven off immediately after putting in cookies, and don't open until morning. If in a hurry, put the cookies in a preheated oven at 250 and bake for 30 to 35 minutes, making sure not to let meringue turn brown.

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CHOCOLATE MARSHMALLOW SLICES 2 cups chocolate chips 1/2 cup butter 5 cups mini marshmallows (10 1/2 oz. Package) 2 cup chopped nuts (You may use the big marshmallows, but cut them up in small pieces. Little marshmallows are hard to find at Passover).

Melt chips, butter and let cool. (I melt everything in microwave for about 1 minute or more - I keep checking). Stir in marshmallows. Add 1 cup nuts.

Try to keep marshmallows intact, without melting them. Shape mixture in long rolls on wax paper, about 2 inches in diameter.

Roll it in wax paper and chill for 15 minutes. Then roll the roll in 1 cup of chopped nuts to cover it completely with nuts. Chill overnight, slice and serve. Keep in cool place.

I always keep a bunch in the freezer; they come in handy when I am stuck with nothing to serve. They last a long time in fridge or freezer.

PASSOVER WHIPPED CHOCOLATE FROSTING 3 tbsp. butter 1 cup powdered sugar 2 squares bitter chocolate 1 whole egg Pinch of salt 1/ 4 tsp. vanilla 1/4 cup milk Place sugar, milk, egg, salt and vanilla in a bowl over ice water. Stir the egg in until broken and mixture is well mixed.

Melt chocolate and butter together. Add to first mixture and beat until it will hold its shape.

Frost cake. This is a good icing and resembles the bought one. The color is light brown.

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CHOCOLATE MOCHA TORTE 12 cake pieces (bought or made) 1 envelope Gelatin 1/4 cup cold water 2 cups milk 6 yolks slightly beaten 1 tbsp. Potato starch 2 tbsp. coffee 4 egg whites 1 cup whipping cream 1/2 cup sugar 1 tsp. vanilla 1 c. semi sweet chocolate pieces 1. Sprinkle gelatin over 1/4 cup water 2. Put milk in top of double boiler, add egg yolks and blend well.

3. Mix potato starch and coffee with a little water to make a smooth paste and add to milk and eggs.

4. Place over double boiler and cook until thick, stirring.

5. Remove from heat and pour 1 cup of chocolate pieces in half of the mixture, mixing until it melts. Set aside.

6. Pour gelatin in rest of mixture and stir until gelatin dissolves. Strain and cool.

7. Beat egg whites and sugar to form meringue. Fold half of this into yolk mixture and then fold half of the whipped cream as well in half. You will have one chocolate and one white cream.

Arrange chunk of cakes alternately with each cream, white and chocolate in tube pan. Let stand overnight. Turn over on plate and decorate.

I made this cake only once because there was a lot of work involved, but it was absolutely worth it.

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NEW YORK CHOCOLATE MOUSSE 6 eggs, separated 12 oz. semi sweet chocolate 3/4 stick of butter A little coffee or liqueur (grand Marnier or similar) 3/4 to 1 cup of sugar 1 small container whipping cream Melt chocolate with butter add a little liquid (the coffee of liqueur) Beat egg yolks with sugar. Beat egg whites until stiff.

Fold egg yolks into cooled chocolate then fold into egg whites.

Put half the mixture in spring form pan or any other pan and Cook at 350 for 30 to 40 minutes.

Check to make sure cake is ready. It should spring back.

Let cake cool completely.

When cake is cooled, beat whipping cream and fold into rest of batter and pour over cake.

Refrigerate.

It is delicious this way, or even if you don’t cook the first part and just keep everything creamy and serve in individual portions. (If you decide not to cook it, make sure you add the whipped cream to the whole batter).

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CHOCOLATE MARSHMALLOW MOUSSE 1- 8 oz. bar of chocolate, chopped (you can use 1 cup of chocolate chips if you prefer) 1 1/2 cups mini marshmallows (or big ones cut up) 1/3 cup milk 1 cup whipping cream Put chocolate, milk and marshmallows in microwave to melt for a minutes or more. Stir and cool.

Fold whipped cream with mixture, and pour in mold or molds. Refrigerate.

You can also use it as a filling for layered cakes. Or, pour it over a cookie crust.

CHOCOLATE MOUSSE 10 eggs separated 10 ½ oz. bittersweet chocolate 1/2 cup sugar 1 tbsp vanilla 1 ½ stick of margarine Melt chocolate and margarine together. Add vanilla.

Beat egg whites with 1/4 cup sugar. Beat egg yolks with 1/2 cup sugar.

Fold cooled chocolate in yolks, and then fold into the whites.

In a 12-inch spring foam pan, pour ¾ of the batter.

Bake at 350 for ½ hour. The cake will rise then fall. Pour remainder of batter in hollow of the cake. Refrigerate.

I sometimes like to add whipped cream to the second batch of batter to make the cake even richer. (Like it’s not rich enough).

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MY MOTHER’S NOUGAT AUX AMANDES 2 cups whole almonds toasted lightly 1 cup sugar Put sugar in pan over low flame and stir. Add a drop of lemon juice. Once sugar is all dissolved and looks like caramel, put the almonds in and mix thoroughly.

It is very messy and hard to do, so be patient.

You need to take a cookie sheet and put a little oil on it.

Pour mixture into it and pat down and spread by hand to form a sheet of almonds. Let cool, and with very sharp knife cut in desired sizes.

This type of nougat is addictive - you’ll love it, but it is very difficult to do.

PASSOVER NUT CAKE 9 eggs 2 cup walnuts, finely ground 2 heaping tbsp. potato starch and enough cake meal to make 1/2 cup 1 3/4 cup sugar Separate eggs, beating whites until stiff. Add sugar slowly and keep beating. Add yolks, one at a time. Sift 1/2 cup cake meal and potato starch. Fold in egg whites and add walnuts.

Put in ungreased spring form pan or tube pan.

Bake at 300 for 10 minutes and at 325 for 1 hour. Turn over and do not remove from pan until completely cool.

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CHOCOLATE NUT TORTE Separate 10 eggs and beat the whites until stiff and shiny. Put in bowl in fridge.

Beat yolks, and slowly add 1 cup sugar. Add 2 cups ground walnuts.

Melt 6 oz. semi-sweet chocolate. Cool slightly and add to beaten egg yolks.

Fold whites into yolks a little at a time. The yolks will be very stiff to begin with. Be patient and fold whites in thoroughly.

Grease and put wax paper on bottom of a 9-inch spring form pan Pour into pan and bake at 350 for 1 hour.

Let cool thoroughly before you remove from pan.

ICING In food processor: 2 eggs Add 4 tbsp icing sugar 4 tbsp margarine 1tbsp cocoa 1 tbsp instant coffee or 1 oz liqueur (Grand Marnier, Kahlua et.) Blend well. Add 4 to 6 oz. melted semi sweet chocolate.

Spread on cake while cake is hot so the icing will drip around the sides.

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PASSOVER ORANGE NUT CAKE 7 eggs, separated 1 1/2 cups sugar 1 cup cake meal 1 cup orange juice rind of orange and lemon 1/2 cup ground nuts Beat egg whites. Add 1/2 cup sugar. Beat egg yolks and balance of sugar and rind. Add orange juice and cake meal, alternately. Fold in nuts.

Fold everything into egg whites, put in spring form pan bake at 325 for 1 hour. Let cool completely, sprinkle with icing sugar.

PASSOVER ORANGE CAKE WITH HONEY 6 eggs, separated 1 cup sugar 1/4 cup orange juice, rind of lemon and juice of lemon 1/3 cup honey 1/2 cup cake meal 1/2 cup potato starch Beat the yolks, add sugar and beat until light and creamy.

Add the juices, rind and honey. Add the dry ingredients and mix well.

Whip the egg whites into stiff and fold yolk mixture into it.

Bake at 350 for 55 to 60 minutes in tube pan

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PASSOVER ORANGE MERINGUE TORTE 1 1/4 cup egg whites from about 10 eggs 2 cups sugar 1 tsp. lemon juice 1/2 tsp. salt Preheat oven to 250. Grease and flour back of two 9" layer cake pans.

Beat egg whites very gradually until stiff, adding 1 tbsp sugar at time, while continuing to beat. I keep my mix master running and pour the sugar as I keep doing other things in the kitchen. Add lemon juice and salt.

With a spatula, spread back of pans, being careful not to spread too close to the rim of the pan because in baking, the meringue spreads a little.

Bake for about 1 1/2 hours.

Allow meringue layers to cool thoroughly before removing from pans.

I often will leave the meringues in the oven for a long time, even overnight.

FILLING 4 egg yolks 1/2 cup sugar 3 tbsp. orange juice Grated rind of 1 orange 2 cups whipping cream Put egg yolks, sugar and orange juice and rind on top of double boiler and beat (over the boiling water until thick). Let it cool completely.

Whip the whipping cream and fold 1 cup of it into yolk mixture.

Spread the filling between the meringue layers and garnish with remaining whipped cream.

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EVELYNE’S DESSERT

MARINATED

ORANGE

AND

GRAPEFRUIT

I have made this dessert for about 10 years now. I changed it over the years and this is the final product, which now I make all year round.

18 oranges, peeled and segmented and cut in two 6 big grapefruits, peeled, with pith off and separated, put only the juicy part Prepare these fruits and put in a large bowl.

SAUCE 1 cup water 2 cups sugar 1/2 cup Peach Schnapps (or any other liquor you prefer) 1 cup of fresh or frozen cranberries Mix water and sugar together until sugar is all melted, in the microwave for about 5-7 minutes, stirring every 2 minutes. Once mixture is bubbly, put cranberries in and put back in microwave for a few minutes or until cranberries are soft, but not mushy. Take out the mixture, add the liquor and stir. Pour it hot, over orange mixture and let it chill for about 24 hours.

This is the most refreshing and excellent dessert. Serves about 30 persons.

But don’t throw away the leftovers - they can last for 2 to 3 weeks.

I adjusted this recipe and added 1 can of chopped pineapple, using the juice as part of my water. Measure the juice to bring the liquid to two cups.

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ORANGE MARMALADE MORROCAN STYLE 6 large oranges with thick skin 6 cups of sugar 6 cups of water As you can see, for each orange there is a cup of sugar and a cup of water, so you can increase or reduce the amount.

The night before, grate the rind out of the oranges; be careful to only remove the orange zest. Let them sit in water overnight.

Step 1. Put 4 little slits through each orange, (as if you were to quarter the oranges) but keep the orange together.

Step 2. Boil the oranges for about 15 minutes; they have to stay a little hard.

Step 3. Dilute water with the sugar over a low flame.

Once this is well diluted, divide in two pots.

Add the drained oranges to one of the pots and let simmer.

Step 4. As the water with oranges decreases, add the rest of water and sugar mixture from other pot about a 1/4 cup at a time. Keep doing this until you see the oranges are golden brown and have flattened out a little.

Let cool completely and transfer to jar with a tight cover. This keeps forever.

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PASSOVER PIE CRUST “A” 1 1/2 cups nuts, finely chopped 3 tbsp. sugar 3 tbsp. butter 1/3 cup cake meal Grease 9" pie pan. Heat oven to 400.

Put all together and process until blended. Pat the dough in pie dish.

Bake 8 to 10 minutes.

Cool completely before filling.

When recipe calls for unbaked pie shell use this as well, it will bake with the filling you would put in.

PASSOVER PIE CRUST “B” 1 cup toasted almonds, or ground hazelnuts 1 egg 1/2 cup matzo meal 2 tbsp. butter 3 tbsp. sugar Blend all together, then refrigerate for 1 hour. Pat in dish and bake for 8 to 10 minutes at 400. You can try using cake meal instead of matzo meal.

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CHOCOLATE RASPBERRY MOUSSE 4 oz. melted semi sweet chocolate 1/3 cup raspberry syrup 1/4 cup sugar Dissolve sugar and syrup till clear and add chocolate.

(I make my own syrup with frozen raspberries, cooked and put through sieve. It is a pain, but if you make a lot it stays good forever in freezer. See recipe on page 16 – Dream pie) Beat 2 egg whites until stiff and fold into chocolate mixture, (once it has cooled off). Then fold 2 cups of whipping cream. Let it chill. (I usually double the recipe).

You can keep it as a mousse or put it on top of a meringue layer, add another meringue and cover it with another kind of mousse, or decorate as you please.

RAISIN MUFFINS.... PASSOVER 1/2 cup oil 1 cup sugar 3 eggs 1/2 cup matzo meal 1/4 cup potato starch Salt 1/2 cup raisins (or any other dried fruits) 1/2 cup sugar and cinnamon mixture 1. Put oil and sugar in food processor. Add eggs while machine is running, one at a time.

2. Sift together dry ingredients.

Add to oil and eggs. Pulse.

Fold in raisins.

3. Fill muffin cups.

Sprinkle with cinnamon.

Bake at 350 for 40 to 50 minutes.

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PASSOVER STRAWBERRY SORBET 2/3 cups sugar 2/3 cup boiling water 3 cups purĂŠed fruits 1 tsp. vanilla 1 egg white, beaten Mix sugar in boiling water, let cool.

PurĂŠe fruits, add vanilla and sugar mixture. Freeze overnight.

Place frozen mixture in food processor, cut up in chunks, and pulse on and off to smooth consistency. Fold in beaten egg white and refreeze.

I make this every Passover and everyone likes it. I double the recipe and pour it into the Tupperware celery keeper. This way I serve it on a long tray and cut slices. It is a favorite of my nieces and nephews. People with high cholesterol will love this one.

Serve 10 minutes after you take it out of freezer. It thaws quickly.

SORBET .... CALLED ICES 1 cup water 1 cup sugar 1 package lime Jello 1 cup pineapple juice 1 cup orange juice Boil water and sugar together (you can use the micro). add the Jello and juices, mix together well, and put in freezer for few hours. Take out, let sit a few minutes. Mix with mixer until double volume. Put in individual glasses and freeze again. Serve right out of freezer.

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CHOCOLATE COVERED MATZOS “SKOR BARS�

Prepare your cookie sheets by covering them completely with waxed paper so that it will be easier to clean later. I use parchment paper.

4 to 6 matzos spread on cookie sheet 1 cup of butter or margarine 1 cup of brown sugar Bring to a boil in microwave butter and brown sugar until butter is well melted, stirring every now and then, about 3 minutes, depending on the strength of your individual microwave. Pour this sauce over matzos and put in oven at 350 degrees for 15 minutes.

As soon as you take them out of oven, sprinkle matzos with 1 cup of chocolate chips. Wait a little and spread the melted chips with a knife all over the matzos (chocolate is melted now). I like to sprinkle 1/4 cup of chopped nuts (almonds, walnuts, or hazelnuts) and even coconut. It makes it look prettier.

Cut, while matzos are hot, in small pieces and lift off the cookie sheet to cool off completely. I put them in the fridge so that they harden faster and I can store them more easily.

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PASSOVER TRIFLE 1 package instant pudding 1 small sour cream 1 cup milk Sponge cake bought or made, cut up in chunks Can of peaches, pineapple and fresh strawberries Some wine to sprinkle on cake Mix pudding and sour cream in food processor and pour milk over while machine is running.

Put half of cake at bottom of bowl and sprinkle juice of peaches on top of cake. Put pineapples on this first layer. Put another layer of cake, sprinkle with pineapple juice, and put peaches on top. Pour pudding on top of peaches. Put next layer of cake and sprinkle with wine. Decorate with strawberries and whipping cream.

PASSOVER TORTE WITH PECANS 10 eggs, separated 1 cup sugar 2 tbsp cake crumbs 2 cups ground pecans 12 oz. semi-sweet chocolate 2 tbsp. strong brewed coffee Preheat oven to 350. Lightly grease and flour three 9" layer cake pans. Melt chocolate in hot coffee. Let cool.

Beat egg yolks with 1/2 cup sugar until thick and lemon colored. Add to cooled chocolate. Add crumbs and nuts. Beat egg whites until stiff; very gradually beat in the remaining sugar, then fold it into the yolk mixture.

Pour into pan and bake for about 35 minutes. Cool on wire rack.

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WALNUT LAYER TORTE 9 eggs, separated 1 1/2 cups powdered sugar 1 tsp. orange flavoring Grated rind of 1 orange 1 pound ground walnuts 1/2 cup fine cake crumbs 1 tsp. cinnamon 2 tsp. baking powder (only if you find it at Passover, if not omit it).

1/2 tsp. salt 1 cup chopped walnuts, optional Beat egg whites until peaks form. Very gradually add 3/4 cup sugar, 1 tbsp. at a time, continuing to beat until all sugar has been used and the mixture is thick. Set aside.

Beat yolks until thick, adding balance of sugar and continuing to beat until thick. Add orange flavoring and rind.

Mix nuts with crumbs, cinnamon, baking powder, and salt. Carefully add to yolk mixture and stir until well blended.

Fold half of egg white mixture into yolk mixture then add this to the remaining egg whites, folding very gently.

Preheat oven to 375. Thoroughly grease and flour three 9" layer cake pans. Pour equal amounts of the batter in each pan.

Bake for about 35 minutes, or until the center feels firm. Remove and let cool. Remove from pans carefully, fill with apricot purĂŠe, raspberry mousse or chocolate mousse. Decorate the top with any frosting.

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ORANGE AND ALMOND TORTE 2 oranges 1 ½ cups finely ground almonds 1 cup sugar 6 large eggs, separated Margarine and cake meal Preheat oven to 350.

Scrub the oranges well with a harsh brush, removing the some of the rind, but keep the peel on. Cook oranges in pot with water for about an hour at low to medium heat until they are soft. Let cool. Cut oranges and take out seeds if any.

Mince the oranges very finely.

Mix ground almond with ½ cup sugar. Add the oranges and the other ½ cup sugar and mix well. Blend in the eggs yolks one at a time by hand.

Beat the egg whites until stiff and fold into orange mixture.

Grease and dust (with cake meal) a spring form, or a flan pan. (I used a quiche dish). Pour the batter in and bake for 1 hour. Cake should feel firm to the touch and slightly golden.

Cool cake. Remove from pan and decorate with icing sugar.

I made this cake for the first time last Passover; it is almost like a marzipan texture and is very good. The oranges are not a big deal to prepare. It’s like when I prepare for the Moroccan orange marmalade.

I got this recipe from Connecticut; it apparently is from a Jewish cookbook.

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CITRUS SPONGE CAKE

9 eggs 1 1/2 cups sugar 1 1/3 cups potato starch 3 Tbps. Ground almonds 3 Tbps. Lemon juice 2 Tbps. Orange marmalade Grated zest of 3 lemons Preheat oven at 350.

Beat egg whites till soft peaks form. Add ¾ cup of the sugar and continue beating until stiff but not dry. ( meringue consistency). Set aside.

Beat egg yolks with remaining sugar (3/4 cup) add potato starch and almonds, and continue beating until light in color. Blend in the lemon juice and orange marmalade.

Gently fold the egg white mixture and lemon zest into the egg yolk mixture.

Pour the batter into an ungreased 10 inch tube pan. Bake for 55 minutes or until a toothpick inserted into cake comes out dry and the cake is springy.

Remove from oven and invert the pan onto a wire rack to cool.

With a sharp knife, carefully loosen the cake from pan and then unmold onto a cake plate.

You can ice it with the Lemon Frosting or any other frosting you wish.

Lemon Frosting 3 ½ cups sifted icing sugar 3 egg whites, unbeaten 1 tsp. Lemon juice ½ tsp. Vanilla extract combine sugar, egg whites, lemon ice and vanilla. Beat at low speed until the sugar is dissolved. Then beat at high speed until the mixture is light and fluffy. Cover with a damp towel until ready to use.

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JAM SQUARES 4 eggs separated 1 cup sugar 1 cup oil 1 cup cake meal 1 cup potato starch 1 1/2 cup jam ( apricot, raspberry, strawberry, the one you like) 1 cup chopped walnuts Beat yolks with sugar till fluffy, continue beating and add oil, cake meal and potato starch.

Press batter in a 9 x 13 pan and spread jam on top.

Put in 350 oven for 10 minutes.

Beat egg whites with 1/2 cup sugar till meringue texture, mix walnuts gently and spread over jam.

Bake for 20 more minutes. Cool completely and cut in squares.

Delicious BUTTER BALL 1/2 pound butter or margarine 2 eggs 1 cup cake meal 1 tsp. Vanilla 1 cup sugar Cream the butter and sugar till light and fluffy, add rest of ingredients and mix well. Place in fridge overnight. Next day form into little balls, sprinkle with cinnamon and sugar and bake at 350 for 20 minutes.

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CALIFORNIA NUT CAKE 12 eggs separated 1 cup cake meal 1/4 cup potato starch 2 cups sugar 1 cup ground nuts 1/2 cup orange or lemon juice, plus the zest Beat the yolks with sugar till light and fluffy, mix in Potato starch, cake meal, juice and zest. Gently mix in the nuts.

Beat the egg whites with 1/2 cup sugar till stiff. Fold the yolk mixture into the whites gently. Pour into a 10 inch spring form pan.

Bake at 325 for 1 hour in ungreased pan. Invert cake and let cool completely. You may try baking it in a tube pan as well. Make sure it is completely cooled before you remove from pan. It is good advice to run a knife around the cake and then unmold.

PASSOVER COBBLER 3 large eggs 3/4 cup sugar 1/4 cup oil 3/4 cup matza meal 2 Tbsps. Potato starch 1 Tsp. Salt 6 to 8 cups of cut up fruit. (the one you like, or a mixture, I love using raspberries, blueberries and mangos) 3 Tbsps. of sugar and cinnamon to sprinkle on fruit and top of cake Sprinkle fruit with cinnamon and sugar and pour in bottom of pan.

You may use a 9 x 9 or 10 x 10 pan.

Pour batter over fruit and sprinkle with cinnamon and sugar mixture.

Bake at 350 till top is golden and you see some juices coming up to surface.

About 30 minutes or a little more. Keep checking.

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TABLE OF CONTENTS Almond Cookies Apple Cake Apple Fruit Bake Apple Charlotte Bubby’s Sponge Cake Butter Cream with Nuts Brownies Butter Ball California Nut Cake Carrot Cake Cheese Cake Glaze for Cheese Cake Chocolate Almond Cake Chocolate Banana Cake Chocolate Mousse Chocolate Mousse Cake Chocolate Marshmallow Mousse Chocolate Marshmallow Slices Chocolate Raspberry Mousse Citrus Sponge Cake Coffee Mousse Coconut Macaroons Crème de Citron Rich Chocolate Frosting Shortbread Cookies Chocolate Mocha Torte Chocolate Almond Cake Chocolate Nut Torte Cobbler Passover Date Torte Dream Pie Evelyne’s own Concoction Hazelnut Roll Honey Cake Jam Squares Lemon Sponge Cake Frozen Lemon Mousse Lemon Coconut Cake

p. 4 p. 5 p. 6 p. 4 p. 8 p. 5 p. 7 p. 45 p. 46 p. 8 p. 13 p. 14 p. 6 p. 7 p. 10 p. 30 p. 30 p. 27 p. 38 p. 44 p. 9 p. 10 p. 11 p. 9 p. 12 p. 28 p. 40 p. 32 p. 46 p. 15 p. 16,17 p. 18 p. 19 p. 20 p. 45 p. 20 p. 22 p. 21 48

Lemon Ambrosia Cake Mandel bread Meringue Meringue Kisses Marinated Orange and Grapefruit Moroccan Orange Marmalade New York Mousse Nougats aux Amandes Orange and Almond Cake Passover Orange Cake with Honey Passover Carrot Cake Passover nut Cookies Passover Orange Meringue Torte Passover Orange Nut Cake Passover Torte with Pecans Pie Crust A and B Raisin Muffins Strawberry Sherbet Sherbet‌ Ices Skor Bars Trifle Whipped Chocolate Frosting Walnut Layer Torte

p. 22 p. 23 p. 24,25 p. 26 p. 35 p. 36 p. 29 p. 31 p. 43 p. 33 p. 12 p. 11 p. 34 p. 33 p. 41 p. 37 p. 38 p. 39 p. 39 p. 40 p. 41 p. 37 p. 42

I’ve worked until all hours of the night to finalize this. I certainly hope you will enjoy these cakes and cookies and make them at Passover every year.

To order please call Evelyne 514-947-7408 cell 514-747-9476 home evelynehadida@hotmail.com

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