Here is a video of Mrs. Shapiro, she is in her 90’s, making blinttzes for Passover. Even if you never want to make Passover Blintzes the video is so sweet to watch! & you can always use the blintzes any time of year.
This is one of the desserts I always make for Passover. Super simple, this can be made ahead & everyone, not just the kids, eat it up! It is good for Passover but all year round as well. My friend gave me this recipe when our kids were young,
It actually takes about 10 minutes to make … not including cooling time
Who doesn’t love chocolate chip cookies? I have made lots of Passover chocolate chip cookies over the years & this my favourite. My kids liked them when they were young (& they still do) & the little kids in my life now like them as well.
Well, this recipe is written on an old white recipe card with no directions.. just ingredients. So I guessed! It turned out nicely. The recipe calls for other fruit, not just apples, but I left out the other fruit since my family would not like the prunes & raisins… but I will put them in the recipe here! The picture does not look great because it is just brown…like almost every kugel dish for passover…but this tastes good!
Here is the recipe
Mom’s Sweet Matzo Kugel
5 matzo boards
2 eggs, beaten
1 tsp cinnamon
1 tsp salt
2 tbsp sugar
rind of a lemon
3 tbsp oil
juice of 1 lemon
3/4 cup raisins
1/2 cup sugar
1/2 cup pitted prunes
1/2 dried apricots
Preheat oven to 350f
Grease an 8 inch pan This recipe does not make a lot of batter so use a small baking pan
- Soak the matzo boards until soft, squeeze out the moisture & put into a bowl
- Grate the 2 apples, you can leave the skin on & add to the matzo
- Add the eggs, cinnamon, salt, sugar & lemon rind & oil. Mix well, this is the batter
- Put 1/2 of the batter into the prepared pan, reserving the rest of the batter
- For the filling, peel & thinly slice the apples
- Combine the sliced apples, lemon juice, raisins, sugar, prunes & apricots together
- Put onto the batter base, then top with remaining batter
- Bake until brown & fruit is soft, approx 45 minutes
A wonderful woman gave me this recipe many years ago. She lives in Vancouver now & I miss seeing her. She is about 90 years old now, was a friend of my moms & I am friends with her daughter. I think of her every time I make these egg noodles. It isn’t really “noodles” just strips of cooked egg really. These “noodles’ are added to the chicken soup at Passover, or whatever soup you like. We have them along with the matzo balls in the soup & I love it! Super simple. I make them ahead of time & freeze them in a plastic freezer bag, then the day before I want to serve them, I put them the fridge to defrost. Just take some ‘noodles’ & put into the bottom of the soup bowl before adding the soup!
*** These noodles can be used all year! Sub corn starch for the potato starch & use them in any clear broth soup. Or, garnish your “bowls”, your noodles, your Korean food, anything really!!! Added protein to anything… Give them a try!
Here is the recipe
Passover Egg Noodles
1/4 cup cold water
2 tbsp potato starch
2 dozen eggs
1 tsp salt
1 tbsp oil suitable for passover
- Dissolve the potato starch in the water
- Add the potato starch/water to the eggs
- Beat the eggs & water with a hand mixer lightly, try not to get them foamy! If you do get a foam, just let them sit for a bit until the foam settles
- Using a non-stick skillet, put the oil in & make sure it is covering the entire surface of the pan, I take a piece of paper towel & spread the oil over the bottom.
- Heat the pan over meduim heat
- Use a soup ladle or measuring spoon, put in enough of the egg mixture to cover the bottom of the pan in a thin layer, i put in about 1/3 cup, but this all depends on the size of the skillet you are using. Swirl the egg around to cover the bottom of the pan
- The heat shouldn’t be too high otherwise the egg will brown too quickly
- Cook the egg on one side,as it is cooking, use a spatula to lift the edges, then flip it over & cook on the other side
- Slide it out onto a cutting board
- There are a couple of ways you can continue now…you can make all of the ‘crepes’ and stack them up on each other but I don’t like to do it like that. I make & cut them one at a time… the problem with this way is that if you start to cut them while you have another one in the pan you have to be very careful not to overcook the eggs in the pan..so it depends on how you like to do things. It is much more relaxing to just cook them all, let them cool then cut them
- When you are ready to cut them, roll up the ‘crepe’ and slice into thin slices. You can roll & cut one at a time, or stack some up & roll & cut. The cut slices are now your ‘noodles’
- Let cool completely & then put them into a freezer bag. You can freeze these if making them ahead of time but take them out of the freezer a day before you want to serve them. If you wait & take them out the morning of your dinner they will not be defrosted enough.