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Kosher for Pesach
Desserts
by Chef Cari!
From cookies, cupcakes,
pies, and of course cakes,
all non-gbrokts
and gluten-free!
Available at Farm Fresh
and Johnny Pomodoro's Market!
I
Catering for your every Occasion!!
Inside Farm Fresh Market 248.770.6521
13151 W. 10 Mile Rd Oak Park
1821520
Macaroons
Flourless
'Chocolate Cakes
Brownies
Seven-Layer
Almond Cakes
248.626.9110
On the Boardwalk
6879 Orchard Lake Rd.
West Bloomfield
$3 9 mo*
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Mercedes-Benz
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've often pondered the joys of dessert.
What a treat to nibble on something
sweet after a savory meal. In fact,
true confession, I've actually
ordered dessert instead of a
meal in more than one res-
taurant.
Thankfully, Passover des-
serts are no longer limited to
those nut-filled, spongy cakes
some of us grew up with.
Today, with super-mixers and
food processors, we can whip
up something delicious both
quickly and painlessly. And
though I still have the craving
for a slice of sponge cake with
fresh berries and whipped
cream at least once during
the holiday, my recipe below
creates a denser cake that's anything
but dry.
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March 14 • 2013
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Passover desserts.
BROWN SUGAR CARAMEL
APPLE CRISP
Topping:
11/2 cups matzah meal
2 /3 cup sugar
'/2 cup cold margarine or butter,
melted
1 tsp. ground cinnamon
41N32.0 Ajilyt
Be sure never to leave out the choco-
late. This is more than a suggestion. In
many folks' opinion, no meal is complete
without chocolate. It literally
melts in your mouth.
Praised is the baker who
makes a kosher-for-Passover
dessert that tempts second
helpings. And coveted are
those dessert recipes. They're
copied, hoarded, emailed and
passed on to others searching
for a perfect ending to a usu-
ally very delicious meal.
After all, dessert is the fma-
le. Try the following creations
when you make your Pesach
meals. You'll get the highest
recommendation of all when
you hear that these sweet
endings don't even taste "Pesadik."
Filling:
4 lbs. apples (Empire, Gala and
McIntosh are good choices)
2 Tbsp. freshly squeezed lemon
juice
1/2 cup granulated sugar
2 tsp. ground cinnamon
Caramel:
1 cup firmly packed brown sugar
'/2 cup heavy whipping cream or
nondairy coffee creamer
V4 cup butter
Preheat the oven to 350 degrees.
Grease or spray a large baking dish
with nonstick cooking spray.
Make the topping: Combine topping
ingredients in a bowl, and stir well. Set
aside.
Prepare filling: Peel and core apples.
Cut into 1-inch chunks, and transfer
to a large bowl. Add remaining ingre-
dients, and toss well. Transfer to the
prepared baking dish. Use your hands
to crumble the topping over the apples.
Bake for 1 hour, until the topping is
golden and the apples are bubbly.
Make the caramel: While the crisp is
baking, combine caramel ingredients
in a small saucepan over medium heat.
Cook, stirring until the sugar is dis-
solved. Remove from heat to cool.
Serve the crisp with the caramel on
the side, or pour the mixture over the
crisp. Makes 12 or more servings.