Tasty and Easy Recipes

Ingredients:
For Crust:
Matzo cake meal
1 cups whole almonds (about 5 ounces), toasted
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, beaten to blend
1/4 teaspoon almond extract

For Filling:
1 12-ounce package frozen unsweetened raspberries, thawed, strained
3 tablespoons seedless raspberry preserves
1/4 cup (1/2 stick) unsalted pareve Passover margarine
8 ounces bittersweet chocolate, chopped
1 tablespoon honey
About 2-1/2-pint baskets fresh raspberries

Method:

Make Crust:
Preheat oven to 350°F. Line 9″ diameter tart pan with removable bottom with heavy-duty foil, pressing foil into scalloped sides of pan. Grease foil and dust with matzo cake meal.
Finely grind almonds, sugar, cinnamon and salt in food processor. Add half of beaten egg (about 1-1/2 tablespoons; reserve remaining egg for another use) and extract and blend until dough holds together.
Using moistened fingertips, press dough over bottom and up sides of prepared pan. Bake crust 10 minutes. Wrap fingertips with paper towels and gently, but quickly, press puffed crust to original shape. Continue to bake crust until pale golden, about 3 minutes longer. Again, gently press crust
to original shape. Cool crust completely (crust will crisp as it cools). Turn crust out of pan and carefully peel off foil. Return crust to pan.

Make Filling:
Puree thawed raspberries in food processor until smooth. Brush bottom of crust with 1 tablespoon preserves.
Melt margarine in heavy medium saucepan over medium-low heat. Add chocolate and whisk until melted and smooth. Remove pan from heat; whisk in 2/3 cup raspberry puree and honey.
Pour chocolate filling into crust; smooth top. Refrigerate tart until filling is firm, at least 3 hours.
Brush filling with 1 tablespoon preserves. Arrange enough berries, side by side, atop filling to cover completely, pressing berries lightly into preserves to anchor. If desired, stir remaining 1 tablespoon preserves in small saucepan over low heat until melted. Brush tops of berries with warm preserves to glaze.
Refrigerate tart uncovered up to 8 hours before serving.

Ingredients:
12 eggs, separated
2-2/3 cups sugar
1 cup potato starch
1 cup matzo cake meal
1 teaspoon salt
1/4 cup lemon juice
1/2 cup orange juice

Method:
Pre-heat oven to 325°F.
In large bowl, beat together the egg yolks and sugar.
Mix together the potato starch, cake meal, and salt and add by thirds. alternating with the juice. Set aside.
Beat egg whites until stiff. Mix about a cup of the whites into the yolk mixture and then carefully fold in the rest. Pour into a very large tube cake pan with removable bottom.
Bake until it tests clean, about 1 hour. Invert over a soda bottle to cool before removing from pan. Store covered.

Ingredients:
4 Matzot
2 Tbsp. Shortening or Vegetable Oil
1/2 Cup Matzo Meal
4 Eggs
4 Tbsp. Sugar
1/4 Tsp. Salt
1/2 Tsp. Cinnamon

Method:
Soak matzot in cold water 5 minutes. Drain and squeeze dry. Heat shortening or oil. Add matzot and heat until dry in the same pan. Add remaining ingredients and mix well. Pat mixture over bottom of pie plate about 1/4 inch thick. Fill with desired fruit filling. Bake in moderate oven [350 degrees] about 30 minutes.

Yield: Crust for 2 open-faced pies.