Chocolate Breakup

4 matzoh boards
1/8 teaspoon salt
1 stick butter
1/2 cup sugar
12 oz bag semisweet chocolate chips
1 cup chopped walnuts

Heat oven to 350°. Cover a jelly roll pan with nonstick foil. Line the jelly roll pan with the matzoh to form a single layer, breaking pieces as necessary to fit. Sprinkle with salt.

In a saucepan, bring the butter and sugar to a boil. Pour mixture over matzoh. Bake 15 minutes or until matzoh is lightly browned. Remove pan from oven and sprinkle with the chips.

Spread melting chips over matzoh. Sprinkle with the nuts. Freeze 3 hours. Break up into pieces to serve. Goes great with a glass of cold milk.

Makes 30 pieces.

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Kugel is a baked Ashkenazi Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potatoes, though at times made of zucchini, apples, spinach, broccoli, cranberry, or sweet potato. It is usually served as a side dish on Shabbat and Yom Tov.

Kugels are a mainstay of festive meals in Ashkenazi Jewish (Jews of Eastern European descent) homes, particularly on the Jewish Sabbath and other Jewish holidays or at a Tish. Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe.

While noodle kugel, potato kugel, and other variations are dishes served on Jewish holiday meals, matzo kugel is a common alternative served at Passover seders which is adjusted to meet passover kosher requirements.

Source: Wikipedia

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Passover Honey Nut Cake in Soaking Syrup

3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
3 eggs
3 tablespoons orange juice
1 teaspoon finely minced orange zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
1/2 cup Matzoh cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts

Soaking Syrup
2/3 cup granulated sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).

In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients.

Turn the batter into the prepared pan.

Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.

Soaking Syrup:
In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.

Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.

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Passover Brownies

4 eggs
1 cup sugar
1/2 cup cocoa
1/2 teaspoon salt
1 cup margarine, melted
1 cup cake meal
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

1 cup semisweet chocolate chips
1 teaspoon margarine
1/2 teaspoon instant coffee crystals
1 tablespoon hot water
1/4 cup sour cream, if desired

Preheat oven to 325°F. Grease 13×9″ pan with nonstick cooking spray and set aside.

In large bowl, combine eggs, sugar, 1/2 cup cocoa, and salt and mix well. Add melted margarine, cake meal, and 1 cup semisweet chocolate chips along with chopped nuts.

Pour into prepared pan. Bake at 325°F for 40-55 minutes until top looks shiny and dry; do not overbake. Let cool in pan.

For glaze, melt 1 cup semisweet chocolate chips with margarine in a small saucepan. In small bowl or cup, dissolve coffee crystals in hot water and stir into chocolate mixture until smooth. Add sour cream, if desired, and stir until smooth. (You can leave out the sour cream and the glaze will be fine.) Pour over the cooled brownies and spread thinly to cover. Cool completely and cut into squares.

Makes about 24 brownies.

Wilton Recipe Right 9×13 Oblong Pan with Cover

Mock Chestnut Torte

1/2 cup (1 stick) unsalted Passover margarine
1/3 cup plus 2 tablespoons granulated sugar
6 large eggs, separated
1 1/2 cups cooked and mashed sweet potatoes, fresh or canned
1 teaspoon Passover rum extract (optional)
10 ounces good-quality semi-sweet chocolate, melted and cooled
1/4 teaspoon salt

Chocolate Ganache Glaze
1/2 cup water
6 ounces semi-sweet chocolate, coarsely chopped
Toppings (optional)
Unsweetened cocoa powder, sifted
Curls of semi-sweet chocolate
Pureed strawberries or raspberries

Preheat the oven to 350°F. Line a 9-inch springform pan with baking parchment.

Torte: In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar. Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate.

In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy. Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff, glossy (but not dry) peaks. Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter. Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture. Spoon the batter into the prepared pan and bake for about 40 minutes. The cake rises and looks dry, and slightly cracked on top when done. The middle should be soft but firm. Cool in the pan for 20 minutes, then remove to a wire rack. At this point, the cake can be frozen for up to a month. Even if serving it the same day, chill the cake for an hour or two before finishing it with the ganache glaze.

Chocolate Ganache Glaze:
In a double boiler, bring the water to a gentle boil and add the chopped chocolate all at once. Remove from the heat and stir briskly with a wire whisk until all the chocolate melts and you have a thick glaze or sauce-like topping. Refrigerate for an hour or so. (You can also make this ahead and refrigerate it for up to a week or two. Simply warm it to the right temperature for glazing the cake.)

Invert the cake onto a cardboard circle or cake board so that the smooth, flat bottom faces up. Do not be dismayed if this is not a high cake — it is a torte and is meant to be a little less than statuesque. Pour the glaze over the cake and, using a metal spatula, even out the glaze and spread it along the sides.

Instead of the glaze, you can also simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar). The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center.

Makes 14 to 18 servings.

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Make Ahead Noodle Kugel

1 12-oz. pkg. Passover noodles (wide noodles work the best)
4 large eggs
3/4 cup sugar
3 cups milk
1-1/2 cups ricotta cheese
1/2 cup golden raisins
cinnamon sugar

Grease a 9 x 13 inch pan. Arrange the dry noodles in the pan. Gently stir the raisins into the noodles to distribute them.

In a large bowl, combine the eggs, sugar, milk and ricotta cheese. Pour over the noodles. Cover with plastic wrap and refrigerate overnight. Check every so often to make sure all the noodles are immersed in the liquid.

Preheat oven to 350°. Uncover the kugel and sprinkle the top generously with cinnamon sugar. Cover with foil. Bake 35 minutes. Uncover, and bake another 40 minutes, until firm in the center, puffed and browned a little on the top.

Serve hot, or at room temperature.

Leftovers reheat wonderfully in the microwave.

Manischewitz Noodle, Gold Wide Egg, Passover, 12-Ounce (Pack of 4)

Magnificent Caramel Matzoh Crunch

4-6 unsalted Matzohs
1 cup (2 sticks) unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate

Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking. Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

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Cheese Blintzes

1 cup all-purpose flour
1 cup milk
2 eggs
1/2 teaspoon vanilla
Dash salt
1 15-oz. carton whole milk ricotta cheese or 2, 8-oz. packages cream cheese, softened
1/4 to 1/3 cup sugar
1 teaspoon vanilla
Dash salt
Dash ground cinnamon (optional)
Finely chopped nuts or raisins (optional)
Blueberries or sliced strawberries (optional)
Whipped cream (optional)

For blintzes: In a blender, combine flour, milk, eggs, the 1/2 teaspoon vanilla and the dash salt. Cover and blend until smooth (texture should be that of whipping cream or a milk shake). Let batter stand for 30 minutes before using.

For cheese filling: In a large bowl, combine cheese, sugar, the 1 teaspoon vanilla, the dash salt and, if you like, ground cinnamon. Beat by hand or with an electric mixture on low speed until nearly smooth. Set aside.

To make blintzes, heat a lightly greased 8-inch nonstick skillet over medium heat until a few drops of water dance across the surface. Remove skillet from heat. For each blintz, spoon slightly less than 1/4 cup batter into hot skillet. Quickly lift and tilt skillet to spread batter into a thin, even circle. Cook 1 to 1-1/2 minutes or until top is set and edges are lightly browned. Invert skillet over a clean kitchen towel to remove blintz. Repeat with remaining batter, greasing skillet occasionally, to make 8 to 10 blintzes.

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