Originally Published:
St. Andrew's, 1977
Original Images:

1 Cup Flour
2 Tbsp. powdered sugar
1/4 lb. (1/2 cup) butter or margarine
1/2 - 1 cup pecans

Blend well. Chill. Wrap 1 tsp. of chilled dough around one pecan. Bake 1 hour at 275--300 degrees. DO NOT BROWN. Roll in powdered sugar.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 large can each: pears, peaches, apricots, pineapple chunks
1 8-oz. jar maraschino cherries
1 can Passover macaroons
3/4 c. brown sugar
1 t. cinnamon
1/2 c. melted butter or margarine
1/4 c. slivered almonds
sherry (a sprinkle)

Drain the fruit and gently mix it together. Layer half the fruit in a 2 1/2-quart casserole. Sprinkle with half the macaroon crumbs. Top with the remaining fruit and another layer of macaroon crumbs. Mix the melted butter, brown sugar and cinnamon together; pour over the top of the casserole. Bake at 325° for 1 hour. Sprinkle with sherry and almonds. Serve hot.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

2 eggs
3/4 c. sugar
1 T. potato flour
juice of 1 lemon
1 t. butter
1 c. water

Beat eggs well and add sugar and flour, beating it in slowly. Add juice of the lemon, butter and water slowly. Cook in top of double boiler until thick, stirring constantly; cool. While cooling, stir occasionally to avoid lumps. Use as filling in cream puffs.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 c. water
1/3 c. butter (or margarine)
1 c. matzo meal
1/2 t. salt
4 eggs

Boil water and fat in sauce pan. While boiling, pour in salt and matzo meal. Continue cooking and stirring until batter no longer sticks to sides of pan. Remove from heat. Add unbeaten eggs 1 at a time, beating well after each addition. Drop by tablespoons on a greased cookie sheet. Bake 25 minutes at
450°. Reduce oven to 325° and bake 45 minutes longer. When cool, cut in half and fill with whipped cream, custard, fruits, etc.; sprinkle tops with confectioner's sugar. Smaller puffs can be made by dropping batter from a teaspoon. Yield: 12 good-sized puffs.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1/3 c. shortening
2/3 c. water
1 T. sugar
1/4 t. salt
1 c. matzo meal
3 eggs
confectioner's sugar

Boil shortening, water, sugar and salt. Add the matzo meal, stirring well. Let mixture boil for a second. Remove from heat and beat well. Add eggs 1 at a time, beating well after each addition. Take bits of the dough into well greased hands and roll into balls 2" in diameter. Dip finger in water and make a hole through the center of each ball. Place on a greased pan and bake at 375-400° for 1 hour. Roll in confectioner's sugar while hot.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

PASSOVER FRUIT WHIP
1 1/2 c. grated apples, peaches or mashed berries
1 T. lemon juice and some grated rind
1 1/2 c. sugar
2 egg whites

Mix all together. Beat until very stiff. Use between and on top of cakes or for fillings. This makes a lot of whip.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

8 eggs, separated
3/4 c. sugar
rind of 1 lemon
raisins
10 matzos, soaked in water and squeezed dry
1/2 c. almonds, ground
butter (or margarine)
sugar and cinnamon mixture

Beat egg whites. Cream egg yolks and sugar. Add next 4 ingredients. Fold in beaten egg whites. Fry in small amount of butter, turning only once. Sprinkle with sugar and cinnamon mixture.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

4 eggs, separated
1/2 c. sugar
grated rind of 1/2
orange or lemon
1/2 c. matzo cake meal
1/4 t. salt
apricot or raspberry jam

Beat yolks and sugar together until light; add grated rind and cake meal which has been sifted 4 times. Add salt to egg whites, beat until stiff and fold into dough. Line a pan about 8 x 12" with waxed paper; spread dough on evenly, and bake at 350° for 12 minutes. When done, lift out paper with cake and place on a damp cloth for a few minutes, then invert on waxed paper sprinkled with powdered sugar. Remove paper from cake, spread with jam (beaten smooth), and roll up. Wrap in waxed paper, then in the damp cloth for about 15 minutes so that the roll will hold its shape. Remove wrapping and dust with powdered sugar. Slice.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 1/4 c. matzo meal
1/4 c. sugar
1/2 t. cinnamon
1/4 t. salt (optional)
1/3 c. butter, melted
2 T. Passover cherry wine

Combine dry ingredients. Stir in butter, then wine, mixing until thoroughly blended. Press into a 9" pie plate. If you are using a metal pie plate, bake at 375°; for a glass pie plate bake at 350°. Bake for 10-12 minutes. Cool before filling.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

4 eggs, beaten
1 c. sugar
1 c. oil
1 c. matzo cake meal
1 c. potato starch
1 c. chopped nuts
1/8 c. lemon juice

Mix eggs and sugar; add other ingredients. Pour in 3 strips on greased cookie sheet. Bake at 350° for 40 minutes. Slice diagonally while warm. Turn on sides. Bake 10 more minutes until toasted. You may want to turn slices again. Yield: about 36 slices.