4 large apples, peeled and thinly sliced
Combine and pour over applies:
1 cup matzah cake flour
½ cup chopped walnuts or almonds
1/2 cup sugar
1 tsp cinnamon
2 tablespoons water
Melt 1/2 cup butter or margarine and pour over flour mixture and mix until crumbly.
Crumble mixture over apples to cover entire surface. Bake at 325 for 45 minutes or
until golden brown. Great served with vanilla ice cream or whipped cream.
You can double this recipe and bake it in a 9×13 pan.
Irene send this recipe and says, “I can’t remember where I got this recipe, but I’ve made these for years and they are really, really good.”
Fudgy Passover Brownies
2/3 cup semisweet chocolate chips
1/2 cup butter or margarine
1 cup granulated sugar
1 tsp. vanilla
1/2 cup matzoh cake meal
2 tbsp. potato starch
2 tbsp. unsweetened cocoa powder
1/2 cup chopped walnuts or pecans (optional)
Preheat the oven to 350o F (180o C). Grease an 8-inch (20 cm) square baking dish.
In a microwave-safe measuring cup or bowl, combine the chocolate chips and butter. Place in the microwave and microwave on high power for one minute. Remove from the microwave and stir until the chocolate chips are melted and smooth. (Depending on your microwave oven, you make need a few seconds more or less). Set aside to cool slightly.
In a mixing bowl, stir together the cake meal, cocoa powder and potato starch.
Combine the eggs, granulated sugar, and vanilla in a large bowl. Beat with an electric mixer until light and creamy – about 3 to 5 minutes. Beat in the chocolate mixture until smooth, then add the cake meal mixture, beating on low speed just until combined. Batter will be thick. Stir in the chopped nuts if you’re using them, and spread in the prepared baking dish. Bake for 25 to 30 minutes or just until the entire surface has puffed slightly. Brownies will still be moist in the center – this is a good thing. Remove from oven and let cool before cutting into squares.
Makes about 25 small, rich, irresistible brownies that no one will believe are kosher for Passover.