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y maternal grandmother is an extraordinary cook.
When it comes to the holidays, she spends plenty
of time preparing large meals to satisFy our family. Pass-
over is a mastered holiday; it (almost) seems like there are
no food restrictions whatsoever. One of my favorite dishes
she concocts is matzah buns and bagels. This delicious
food is the perfect substitute for bread, and is easily made.
In addition, these snacks are filling. They are perfect
anytime: during lunch, as an after-school treat, or for des-
sert. I suggest sticking one in the microwave for 10 sec-
onds for a bakery fresh taste.

_

, very year my brother, sister and I make this
recipe, but I never eat it. I hear it's good.

— Jordana Hoffman, 15, Is a freshman at North Farming-

ton High School.

aving a mother who is a pastry chef makes
every holiday delicious. But, I must admit,
her Passover desserts are my favorite!

— Jessica Avery Polk, 14, is a freshman at the Frankel

Jewish Academy in West Bloomfield.

Salmon Gefilte Fish

Passover Toil House Cookies

4-6 lbs salmon Nets, cut up

15-20 finger carrots

1 34 cup cake meal

4-6 garlic cloves

lh cup potato starch

1 medium onion

2 eggs

4 qts vegetable stock

1 t. salt

— Gabriella Ring, 14, is a sophomore at Berkley High

4-6 eggs

1 t. vanilla

School.

salt and pepper to taste

1 cup unsalted butter, soft

Using "grandma's" meat grinder, grind first four ingre-
dients together. Mix in eggs, one at a time. Add salt and

Matzah Buns or Bagels

1 cup water

pepper to taste. Bring vegetable stock to a boil. Shape mix
into balls half the size of tennis balls. Drop into boiling
stock. Balls are done when they rise from the bottom of
the boiling pot, about 10 minutes. Serve at room tem-
perature. Store in refrigerator in stock up to six days.

1 t. salt

1T. sugar

1 3/ cup matzah meal

-1/2 cup canola oil

4 eggs

Preheat oven to 350E
Boil the water. While boiling, add sugar and salt.
After boiling, take off the stove. Add canola oil and
matzah meal to water. Stir thoroughly. When mixture
is warm (not hot), add one egg. Stir. Repeat three times.
Rub canola oil on hands. Start rolling the mixture into
ball-shaped buns. For bagels, make a hole in the center.
Spray no-stick spray on a baking pan. Put formed
buns/bagels on pan. Bake 1 hour and 10 minutes. Re-
move from oven. Let cool a bit, then eat.

3/4 cup sugar

/1 cup brown sugar

3

2 cups chocolate chips

Preheat oven to 325F.
Beat softened butter. Add both sugars and beat un-
til light in color. Add eggs one at a time. Add vanilla
and mix until smooth. Lower speed on mixer and
add cake meal, potato starch and salt. Add chocolate
chips and mix just until combined. Scoop dough to
desired size and place on a parchment-lined cookie
sheet. Bake approximately 10 minutes. Cool and
drizzle with melted chocolate.

Seth Samuels, 17, is a senior

at Birmingham Groves High

School. Jessica Polk Avery,

14, is a freshman at the

Frankel Jewish Academy in

West Bloomfield.

teen2teen staff •

hotline: (248) 351 5144 • kcohen@thejewishnews.com

-

Reporters: Gabriella Ring (Berkley); Jake Wayne (Birmingham Derby); Nadas Corey, Grace Klein,

Jacob Rosen, Spencer Wayne, Sydney Wolf (Birmingham Seaholm); Spencer Kent, Ariel Mann, Seth

Samuels (Birmingham Groves); Jamie Gorosh, Alexa Eisenberg, Lauren Lewis, Sara Smoler, Teddi

Cranbrook-Kingswood); Hannah Cohen (Farmington Harrison); Adina Applebaum, Rachel Brown, Avi

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Let us know when your party is
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Buckman, Raquel Cohen, Carly Cykiert, Danielle DePriest, Rachel Goutman, Atara Lakritz, Rachel

Margolin, Blake Orman (Frankel Jewish Academy, West Bloomfield); Jennifer Finkel (Hillel Day

School, Farmington Hills); Mitchell Barnett, Scott Scher, Stephanie Steinberg (North Farmington);

Kale Davidoff, Ben Eilender, Bridget Labe, Rebecca Liebman, Allison Shipper, Shaye Winer, Ariella

Yedwab (West Bloomfield); David Lehmann, Sarah Spitzer (Yeshivat Akiva, Southfield).

Photographers: Morgan Pomish (North Farmington), Allie Gold (West Bloomfield), Jessica Polk (FJA)

Cartoonist: Josh Loney (Bloomfield Hills Andover)

supervising staff

Chief Operating Officer: F. Kevin Browett
Editorial Director: Robert A. Sklar
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B4 teen2teen April • 2008

wo aloNf l! sxit

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