80 | APRIL 14 • 2022 BAKED FLOURLESS BANANA PAN Ingredients 3 large eggs 3 Tbsp. vegetable oil 3 or 4 medium ripe bananas, no peels, mashed ½ cup white sugar 2 cups ground almond flour (made in a shopping store) ½ tsp. salt 1 tsp. baking soda (if permissible by many) Directions Preheat your oven to 350°F. Line a loaf pan — about 8-inches — with parchment over all ends of the pan. Combine together the eggs, oil and whisk well. Add in the mashed banan- as and sugar. Mix well with the almond flour, salt and baking soda. (Choose to make by hand with a whisker or electric mixer). Add to pan. Gently tap the pan on the countertop to evenly distribute the batter. Use a spatula in the loaf pan to add the banana to the top. Bake for 30-35 minutes if needed to bake well. Cool the bread until hot and remove from the loaf pan. Makes 8 or more servings. PESACH CREAM PUFFS Ingredients 1 cup water ½ cup (1 stick) butter or margarine, cut into pieces 2 tablespoons sugar ½ tsp. salt 1 cup matzah cake flour or cake meal 4 large eggs Directions Preheat oven to 400°F. Line a baking sheet with parchment paper or non- stick cooking spray and set aside. Combine water, margarine, sugar and salt in medium saucepan over medium-high heat. Bring to a boil. Add cake meal and stir with wooden spoon until the mixture pulls away from the pan and is very thick and smooth, about 1 minute. Remove from heat and transfer the mixture to a medium bowl. Mix in eggs, one- at-a-time, beat until smooth after each egg. Use a spoon to form 8 –12 mounds on the prepared baking sheet. Bake for 15 minutes, turn the trays around and bake another 20-30 minutes, until puffed and firm to the touch. Remove from the oven and pierce the pastry with a sharp knife (this allows the steam to escape). Can be made up to a week ahead and frozen until ready to eat and reheated into a 375ºF oven to re-crisp. Split the puffs in half horizontal- ly and fill with ice cream, sorbet, fresh fruit, whipped cream or filling of choice. Makes 8-12 cream puffs, depending on the size. MY FAVORITE FOREVER MANDELBREAD Ingredients 1 cup vegetable oil 2 cups sugar 4 large eggs ½ tsp. salt 2¾ cups matzah cake meal 1 cup finely chopped pecans or walnuts Juice of ½ orange Juice of ½ lemon Topping: 1 tsp. cinnamon mixed with 3 Tbsp. sugar, or more if needed Directions Preheat oven to 325ºF. In a medium bowl, combine the sugar and beat until smooth. With the motor running, add remaining ingredients and beat until the batter is thick and smooth. Allow the batter to rest 20 min- utes before dividing dough on an ungreased baking sheet and shaping it into two 2-inch wide slightly flat- tened logs (allow enough room for these logs to spread when baked). Sprinkle the tops of the logs with cinnamon and sugar mixture. Bake the mandelbread for 35 to 40 minutes, until lightly browned. Remove from oven and cool for 10 minutes before slicing the loaves into ½-inch slices. Place the slices back on the bak- ing sheet, cut sides down, sprinkle with more cinnamon and sugar and bake for 10 to 15 minutes more until the mandelbread is crispy and browned to your liking. Makes about 36 slices. FLUFFY MATZAH MEAL PANCAKES WITH FRESH STRAWBERRY COMPOTE Feel free to add toasted chopped nuts, blue- berries or even a bit of “charoset” to this recipe, which produces a fluffier, less-filling pancake. Ingredients Compote: 3 cups fresh strawberries, sliced 1/3 cup sugar Pancakes: 3 large eggs, separated ½ tsp. salt 1 Tbsp. sugar ½ cup milk, water or orange juice ¾ cup matzah meal Vegetable oil for frying Directions Prepare the compote: Combine the strawber- ries with sugar in a medium bowl and toss well with your hands to coat. Cook over medium heat for about 6 minutes Allow to stand at room temperature for 1 hour or more. Set aside. Make the pancakes: Place egg yolks in a medium bowl and whisk well. Add salt, sugar and milk or juice and whisk well. Use a spoon to stir in the matzah meal. Let the batter sit for 20 minutes before beginning the next step. Beat the egg whites until stiff, but not dry, and use a rubber spatula to fold into the matzah mixture. Heat about ¼ of oil (or less if your skillet is small or very good nonstick) in a large non- stick skillet over medium-high heat until very hot. Make a “test” pancake by dropping a tablespoonful of the mixture into the hot oil, using the back of the spoon to shape into a circle. Repeat until you fill the pan. Cook until lightly browned and turn over to cook on the other side. Remove the pancakes to a plate (or baking sheet to keep warm in a 200°F. oven) Repeat with all the batter. FOOD continued from page 79