Passover Rolls- A Taste of Childhood

As a child, I got to eat these only during Passover. My mother recently sent me the recipe and I got to work making them!

1/3 cup margarine or shortening

2/3rds cup water

1 1/2 Tablespoon sugar

1/8 teaspoon salt

1 cup matzo meal (for a finer roll, use cake meal- I did!)

3 eggs

Combine shortening, water, sugar and salt in a pan and bring to a boil. Add matzo meal or cake meal and cool slightly. Add eggs, one at a time.

Drop on greased cookie sheet. Bake at 400 for 10 minutes and then turn heat down to 350 and cook for 20 minutes more. This usually cooks hollow, almost like a cream puff.

I doubled the recipe, which I highly recommend so that it makes more than 12. The result is delicious! The rolls aren't heavy - they are light and they have that taste that I remembered. Slightly sweet, slightly matza-y. It's easy to eat 3 or 4 of these suckers since they're so light. They're perfect to take to work with leftover chicken or brisket. I brought some to work and shared them with my Jewish co-workers (and one non-Jewish co-worker) and they were loved by all. The recipe has already flown around my group of friends. They freeze well- I should have made more 'cuz they're all gone now. Well there are still 5 days of Passover left, I will whip up another batch tonight. Thank you, mom, for the recipe and for helping to make me feel like I was home for the holiday...and the eggs.

Baking for Passover

This has been a busy week, and next week promises to be busier. If I had the luxury of time, I would make three of my mother's Passover recipes for you. Since I don't have time, I am going to give you the recipes. The recipes conform to Ashkenazic dietary laws for Pesach. They're tried and tested, delicious Passover foods. From a Nice Jewish Girl.

Passover Chocolate Chip Cookies

1/2 cup margarine
1 cup sugar
2 eggs
1 cup cake meal
2 tablespoons matzo meal
1 small package chocolate chips

Cream together shortening and sugar. Add eggs 1 at a time. Add cake meal and matzo meal. Fold in one package chocolate chips. Refrigerate for at least one hour. Drop on greased cookie sheet and bake at 350 degrees for 12-15 minutes.


Blueberry Pesach Muffins

1/2 cup shortening
1 scant cup sugar
1/2 cup cake meal
3 eggs
1/4 cup potato starch
1 cup blueberries
1/4 teaspoon salt

Beat shortening. Add sugar. Beat well. Add eggs one at a time. Add vanilla. Add dry ingredients mixed together (cake meal, potato starch and salt). Lightly grease muffin tins (regular size tins). Bake at 350 for 35-40 minutes.


Pesach Fruit Pudding

8 medium eggs (add 1 at a time)
2/3 cup sugar
1/2 cup oil (vegetable)
1/2 cup matzo meal
can of crushed pineapple & fruit (medium sized can)
3 sliced apples
1x 12 ounce box cut up prunes
1/2 lb. dried apricots

Beat eggs, sugar, add oil, matzo meal, canned fruits with juice and last 3 fruits. Bake in 350 degree oven for 45 minutes or until top is light brown.

My mother has been famous in each community where we lived growing up for her baking skills, and she did not disappoint at Passover. My personal favorite is the fruit pudding- it's one of those unexpected culinary surprises.

Enjoy your seders and Happy Passover to everyone. If you try any of these, my mother and I would love to hear how they turn out. She'll probably make them- but I will have to live vicariously through you...and the eggs.