Try these recipes for family and friends and you’ll have them clamoring for an invite for your next seder.
Scrambled Matzoh Brie
2 Boards of Matzoh
2 cups of water
1/4 teaspoon of salt
1/2 teaspoon of sugar (or 1 packet of splenda or stevia)
Step 1 – soak matzohs in the water. Drain water. Add eggs, sugar and salt. Pour into a greased frying pan and let it settle, then mix up and scramble. Voila, you have matzoh brei.
4 boards of matzoh
3 cups of water
2 tablespoons of sugar (or replace with 1 tablespoon of splenda or stevia)
1/2 cup of raisins
1 teaspoon of cinnamon
3 eggs (or egg substitute)
Soak the matzoh. Drain liquid from matzoh. Add eggs, sugar, raisins, cinnamon and then pour contents into a hot greased pan (using Pam or other oil Kosher for Passover). After 3 minutes on medium head, it will form into a thick pancake. You’ll then take a spatula and check the bottom to see if it’s lightly browned. Next, use a dinner plate, cover the pan, invert the cake and put it back in the pan to brown on the other side.
Once it’s complete, put it on a plate, slice it up and serve with syrup or it can be eaten on it’s own since it’s so delicious!
1 cup brown sugar
1 cup matzoh
large bag choco chips
toasted chopped pecans or almonds
Line a large baking sheet with foil, grease well and place four matzahs/matzot on it.
Preheat over for 350
Cook butter and sugar in a saucepan till boiling, for five minutes, stirring occasionally
Pour over Matzot. spread evenly with a spatula.
Bake for five minutes. Remove from oven and sprinkle chips over matzot. When the chips start to melt, spread them with a spatula and sprinkle on some nuts. Chill for an hr and then break into pieces and see how long you can keep from gobbling it up.
1 cup butter
1 cup brown sugar
1 bag semi-sweet chocolate chips
2 ½ cups crushed pecans
Preheat oven to 275
Line a cookie sheet with aluminum foil
Fill cookie sheet with one layer of matza
In a saucepan, combine butter and sugar. Stir continuously over medium heat for about 10 minutes. Stir until caramel turns gelatinous and naturally comes away from the edge of the pan.
Pour caramel over matza, spreading to cover.
Sprinkle choc chips evenly over the caramel covered matza.
Put pan in oven for 3-5 minutes to soften choc chips.
Spread chocolate evenly over caramel covered matza.
Sprinkle pecans over chocolate.
Put in refrigerator to cool.
Break candy into pieces and serve.
Tanya’s Rocky Road Brownies
4 ounces (4 squares) semisweet chocolate, chopped
½ pound (2 sticks) margarine or butter
1 ½ cups sugar
4 large eggs
1 cup matzah cake meal
½ tsp salt
1 cup chocolate chips
2 cups mini marshmallows or large marshmallows cut up
1 cup chopped pecans
1 cup mini marshmallows, or large marshmallows cut up
½ cup choc. chips
½ cup chopped peacans
Place oven rack in center of oven and preheat to 325 degrees F. Grease or spray with nonstick spray a 9×13 inch baking pan.
To make Brownies:
In a large microwave-safe bowl, melt chocolate and margarine on high for 1-2 minutes, or until melted. Stir well. Stir in sugar and cool slightly. Whisk in eggs, one at a time. Stir in cake meal and salt. Stir in choc chips, marshmallows and nuts. Pour into pan. Spread evenly.
Bake for 30 minutes or until set.
After 30 minutes, sprinkle brownies with marshmallows. Return to oven for 3-4 minutes, or until puffed but not browned. Removed from oven. Place choc chips in a small, heavy plastic bag and microwave on high for 60 to 90 sec, or until melted and smooth when pressed with fingers. Squeeze chocolate into one corner of bag. Cut a small tip off the corner and drizzle chocolate over brownies. Sprinkle with nuts. Cool completely. Okay to cool in refrigerator. Cut into bars. May be refrigerated up to 4 days or frozen.
They are really yummy! Good luck and happy pesach!