Passover Recipes

Breakfast and Passover Rolls

Passover French toast

Kosher for Passover store bought sponge cake or marble cake (or homemade)

1 -2 egg, beaten

Butter (1 tbsp)

Cut cake into slices of bread about one inch thick. Preheat butter in frying pan over low heat. Dip each side of the cake into beaten egg mixture. Place the cake dipped in egg mixture in the frying pan and brown on both sides.

This is delicious and tastes just like regular French toast!

Passover Cupcake Blintzes

1 lb. creamed cottage cheese

2 oz. melted butter

3/4-cup sugar

Little less than 1/2 cup cake meal

4 beaten eggs (can use egg substitute)

Mix all ingredients together except eggs; then add eggs. Grease muffin tins. Fill tins 3/4 full; bake 350 for 40-45 minutes if using large muffin tins. Smaller muffin tins will require less time. Serve with sour cream or jelly.

Passover Cheese Pie

1/4 lb. butter

1/2cup sugar

2 eggs

2 tsp. potato starch

3/4-cup cake meal

Filling:

1lbs. farmers dry cottage cheese

2 eggs

1/2-cup sour cream

Lemon juice and sugar taste

Cream butter and sugar together. In a separate bowl, mix eggs, potato starch and cake meal. Add to butter/sugar mixture. Spread half of batter onto bottom of 9x12" greased pan. Beat all filling ingredients together and pours over dough. Criss-cross remaining dough on top. Bake in preheated 350-degree oven for 1 hour. Enjoy with strawberries and sour cream or yogurt.

Passover Kugel

3 cups farfel

1 tsp. cinnamon

5 eggs, separated

4 tbsp. sugar

1 stick oleo (melted)

2 cups applesauce

1 tsp. salt (I never use)

1 cup crushed pineapple

Pour hot water over farfel, soak and drain. You can use fruit juice if wanted. Beat egg yolks and seasonings add margarine to farfel fold in all ingredients; egg whites last sprinkle with cinn. And sugar put into greased 9 x 13 pan bake at 350 for 45 minutes