From the Rabbis Kitchen: Favorite Passover Recipes

Jam Squares

2 eggs separated

½ cup butter, melted

½ cup sugar

½ cup Passover cake meal

½ cup potato starch

1 cup raspberry, strawberry jam, or apricot jam

½ cup sugar

Mix the egg yolks, butter, and ½ cup sugar. Stir in the cake meal and potato

starch. Pat into an ungreased 8x8 inch brownie pan. Spread with jam. Bake 10

minutes at 350 degrees. Beat the egg whites stiff and fold in ½ cup sugar. Spread

mixture over the dough and bake for 25 minutes at 350 degrees. Cool and cut

into squares.

Mandel Bread

2 tablespoons potato starch

¾ cup Passover cake meal

2 tablespoons Passover matzah meal

¼ teaspoon salt

2 teaspoons fresh lemon juice

2 teaspoons lemon rind

3 eggs

¾ cup sugar

1 cup chocolate chips

½ cup vegetable oil

Cinnamon/sugar mixture

Sift the dry ingredients together. Beat the eggs and add sugar, juice, oil, lemon

juice, and rind. Add the dry ingredients to the wet ingredients. Add chocolate

chips. Remove the dough and wrap in plastic wrap, resting it for 15 minutes.

Shape the dough into rolls and place on a lightly greased cookie sheet. Bake for

30 minutes at 350 degrees. Cool, slice, and sprinkle with cinnamon/sugar

mixture. Bake at 300 degrees for 10-15 minutes.

Matzah Meal Popovers

1/3 cup butter

2/3 cup water

1 cup Passover matzah meal

½ teaspoon salt

1 teaspoon sugar

3 eggs

Combined the butter and water and bring to a full boil. Add the dry ingredients

all at once, stirring briskly to make a paste. Take off the heat. Empty the paste

into a bowl and stir in one egg at a time, beating to a smoothness after each

addition. Using a well-greased muffin or popover tin, fill each tin ½ full. Bake in a

preheated 425 degree oven for 20 minutes. Turn off the heat and allow popovers

to continue to cook for 10 additional minutes. Do not open the over door. Take

popovers out of the oven and cook on a wire rack.