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April 11, 2003 - Image 115

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-04-11

Disclaimer: Computer generated plain text may have errors. Read more about this.

1/2 pound (1/2 of a box) matzah
sheets
warm water
2 eggs, lightly beaten
1/2 cup milk
1 t. salt
2 T. sugar (optional)
butter or vegetable oil for frying
Place matzahs in a bowl and cover
with warm water (it's okay to break
the matzahs to fit). Let sit for 3 min-
utes and drain well, pressing to
remove excess liquid. Transfer the
drained matzah to a large bowl and
mix in beaten eggs, milk and salt
and sugar.
Heat about 1/4 cup of butter or
oil (or less if you skillet is small or
very good non-stick) in a large non-
stick skillet over medium-high heat
until very hot. Add the brei mixture
(you may have to make this in
batches) to the skillet. Fry well on
both sides until golden, turning the
mixture several times in the pan and
breaking up the brie as it cooks.
Serve hot with sugar and cinnamon,
syrup, compote or any other top-
ping.
To make savory, do not add the
sugar. Add chopped raw or cooked
onions, other ingredients as desired
and salt and pepper to taste. Makes
8 servings.

PESACHDIK GRANOLA
1/2 lb. matzah farfel
1 cup sweetened shredded coconut
1 cup chopped nuts, any variety or
combination
1/2 t. ground cinnamon
1/4 cup vegetable oil
3/4 cup white grape juice
3/4 cup water
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/2 cup golden raisins
Preheat oven to 300F. Spray two
baking sheets with non-stick cooking
spray or brush lightly with vegetable
oil.
Combine farfel, coconut, nuts and
cinnamon in a large bowl and toss.
Drizzle oil and juice over and toss
well.
Spread mixture onto prepared
baking sheets and bake for 60-70
minutes, turning the mixture once or
twice, until lightly browned. Remove
from oven and cool completely.
Add sunflower seeds, cranberries
and raisins and toss well. When cool,
store in a tightly-covered container.
Serve with fruit or vanilla yogurt
spooned over or with milk. Makes
many servings.

PASSOVER BAKED APPLE
PANCAKE
Adjust your recipe to the size of your
skillet.
2 T. melted butter, margarine or
vegetable oil
1/2 cup sugar
1 t. ground cinnamon
2 large eggs
1/2 cup milk, apple juice or orange
juice
1/2 cup matzah cake meal or flour
2 apples, peeled, quartered and
sliced into thin wedges
Preheat oven to 450F. Brush butter
over the bottom of a 9-inch, non-
stick, ovenproof skillet. (If you use a
larger skillet, double the recipe). Set
aside.
In a small bowl, combine sugar and
cinnamon. Set aside.
In a larger bowl, combine eggs,
milk or juice and flour and whisk
well.
Arrange apples in the buttered skil-
let. Sprinkle cinnamon/sugar mixture
over the apples. Pour the egg mixture
over the apples and bake, uncovered,
for 10 minutes.
Reduce heat to 350F and bake
another 15 minutes. Let cool slightly
and invert onto a serving plate. Makes
4 servings.

STREUSEL COFFEECAKE
This cake requires a little bit of work,
but it's worth it.
Topping:
6 T. butter or margarine, softened
3/4 cup sugar
1 T. ground cinnamon
2/3 cup matzah cake meal
1/2 cup finely chopped walnuts,
optional
Cake:
1/2 cup matzah cake meal or flour
1/2 cup potato starch
1/2 t. salt
5 large egg separated
1 cup sugar, plus 1/4 cup sugar
1/3 cup half and half or orange
juice
1/4 cup (1/2 stick) butter, melted
2/3 cup chocolate chips, optional
Preheat oven to 350F. Grease a 9-
inch springform pan well with butter
or margarine. Set aside.
Make topping: Combine all ingre-
dients in a small bowl mix well.
Make cake: Combine cake meal,
potato starch and salt in a small bowl.
Set aside.
In a separate bowl, beat egg whites
with an electric mixer until soft peaks
form. Add one cup of the sugar, a lit-

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4/11
2003

U5

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