26 | APRIL 9 • 2020 

M

a nishtanah, ha-lilah 
hazeh. Why is this night 
different from all other 
nights? Never has this question 
been more relevant to this gen-
eration of Jews. Big family seders 
just are not going 
to happen this 
year with every-
one on lockdown. 
Most of us will 
scale down our 
dinners and week-
day meals for the 
eight-day holiday. 
Here are some recipes using sta-
ples you might have on hand for 
the holiday and beyond. 

BREAKFAST EGG BAKES
Mix and match the vegetables 
in this recipe. My favorite is 
spinach (even frozen chopped 
spinach, thawed and drained), 

feta, onion and tomatoes. You 
can make these bigger by baking 
these in ramekins, jelly jars or 
small baking dishes. 

INGREDIENTS:

6 large eggs

1½ cups fresh chopped vegetables 

(one type or many, such as spinach, 

onion, bell pepper, asparagus, mush-

rooms, avocado, etc.) 

1 cup shredded, chopped or soft 

cheese, your favorite variety 

Salt and pepper to taste

DIRECTIONS:
Preheat the oven to 350ºF. Brush 
a 6-well muffin tin with olive 
oil. Divide chopped vegetables 
among the muffin tins. Top with 
a bit of salt and pepper to taste. 
In a bowl, scramble the eggs 
with a whisk or fork.
Divide the beaten eggs among 

the muffin wells.
Bake for 15-20 minutes until 
just set. Allow to cool for 5 
minutes before removing from 
the tin. Makes 6 small (muf-
fin-sized) servings. 

PASSOVER BANANA 
STREUSEL MUFFINS

INGREDIENTS:

1¼ cups matzah meal

¾ cup potato starch

2 tsp. cream of tartar

3 tsp. baking soda

¾ cup oil (vegetable or olive, not 

extra-virgin)

1 cup sugar

3 large eggs

2½ cups (about 6 medium) mashed 

bananas

1 cup chocolate chips (optional) 

TOPPING:

2 Tbsp. sugar

2 Tbsp. matzah meal

1 tsp. ground cinnamon

3 Tbsp. melted butter or oil (vege-

table or olive, not extra-virgin)

DIRECTIONS:
Preheat oven to 350°F. Line a 
12-cup muffin tin with paper 
liners or spray well with nonstick 
cooking spray. 
Place matzah meal, potato 
starch, cream of tartar and bak-
ing soda in a bowl and whisk 
well. Set aside.
Combine oil and sugar in a 
large bowl and beat oil, sugar 
and eggs until smooth, using 
an electric mixer. Add bananas 
and mix well. Add matzah meal 
mixture and mix until just com-
bined. Do not over-mix. Stir in 
the chocolate chips. 
Divide the mixture among the 
muffin cups. 
Stir together the topping 
mixture and sprinkle over the 
muffins.
Bake for 25-30 minutes until 
the muffins are puffed, golden 
and a toothpick inserted into 
the center of a muffin comes out 
clean. Makes 12 muffins.

COCONUT PIE WITH
BUTTER RUM SAUCE
This is a copycat of my favorite 
pie at Bonefish Grill. I found the 
recipe online. 
I didn’
t have all the right 
ingredients, so I adapted. The 
pie itself (even with sweetened 
coconut) is not too sweet. But 
as my mom says, the sauce is 
everything. 

INGREDIENTS: 

1 cup whole milk

1 cup regular or lowfat sour cream

1/3 cup matzah cake flour

½ cup sugar

6 large eggs

1½ tsp. vanilla extract

2 cups shredded coconut, 

sweetened

RUM SAUCE

1 cup brown sugar, packed

1 cup unsalted butter

½ cup dark rum (or whatever rum 

you have) 

DIRECTIONS: 
Preheat the oven to 350°F. Spray 
a pie plate with nonstick cooking 
spray. Set aside.
Combine all the pie ingredi-
ents in a bowl and whisk well. 
Pour it into the plate and cook 
it for 40 minutes or until just set 
(you do not want a golden top — 
it will be overcooked). 

Make the sauce: Combine all 
the ingredients in a small sauce-
pan over medium heat. Bring to 
a boil and stir until the sugar is 
dissolved. Serve warm on and 
over the pie. 
This pie is rich, you could eas-
ily serve 12 people.
To reheat, poke the pie in sev-
eral places with a fork or sharp 
knife, sprinkle generously with 
water (don’
t drench the pie) and 
microwave for 1-2 minutes. 

Look for more recipes online at 
thejewishnews.com.

Annabel 
Cohen

Using
 Staples

Passover

Passover recipes with items 
you probably have on hand.

