Passover Granola Bars

Here’s a great Passover treat to enjoy with your morning coffee, or to send with your kids for a school snack. The granola bars are very soft, and benefit from being refrigerated.

makes 24 bars

Ingredients

  • 1 c. brown sugar
  • ½ c. butter, softened
  • ²/₃ c. almond butter
  • 2 tsp. almond extract
  • 3 c. matzo farfel
  • ¼ c. sesame seeds
  • ¼ c. sunflower seeds
  • ²/₃ c. slivered almonds
  • 1 c. dried cherries

Substitutions

  • peanut butter for almond butter
  • vanilla for almond extract
  • pecans for almonds

 

Directions

1. Preheat oven to 350°.
Lightly grease a 13˝ x 9˝ pan.

2. In a large bowl, mix together the brown sugar, butter, almond butter, and almond extract. Stir in the remaining ingredients and press it all into the prepared pan.

3. Bake for 25 minutes, or until lightly browned.

4. While warm, lightly score into bars; cut through when cool.

For many more passover recipes from my kitchen, please get the book Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen

https://www.amazon.com/Essential-Passover-Scratch-Recipes-Stories/dp/B084YYS3FP/ref=sr_1_1?keywords=ESSENTIAL+PASSOVER+FROM+SCRATCH&qid=1582373854&s=books&sr=1-1

https://www.amazon.com/Essential-Passover-Scratch-Recipes-Stories/dp/B084YYS3FP/ref=sr_1_1?keywords=ESSENTIAL+PASSOVER+FROM+SCRATCH&qid=1582373854&s=books&sr=1-1

Chopped Liver

Chopped Liver

  • 1-1/4 pounds of chicken livers (about 3 cups)
  • 2 large onions, sliced (doesn’t have to be pretty since they will be ground)
  • 4 eggs, hard boiled
  • 4-6 Tbs. schmaltz (chicken fat), or olive oil
  • salt to taste

Render the chicken fat until the gribenes are golden brown. Remove the gribenes and set them aside. Set aside the rendered chicken fat.

If you have a lot of schmalz, use a tablespoon or two to saute the onions and livers. Cook until the onion is soft and the livers are cooked through.

Grind the livers, onions, gribines and eggs. Add 4 tablespoons of schmalts– and more if you like your chopped liver a little more moist. Season with salt. Refrigerate. Serve an a appetizer with matzo, or as a matzo sandwich.

Schmaltz. It adds a distinctive, rich flavor to the chopped liver.

These tasty bits are the gribenes. My grandfather Max loved them. If you don’t eat them all, grind them in with the rest of the ingredients.

For many more passover recipes from my kitchen, please get the book Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen

Passover Teiglach

Our Teiglach is served on a pretty glass plate. The family helps themselves with their fingers, pulling apart the sweet, sticky pieces.

sc0015a5d5teiglach recipe card sm

This is what I would call a well-loved recipe card.

I just made this for the first time in over 20 years. My grandmother, Mollye, in her later years, would have me come over to help make the dough and to lift the pot to pour out the hot teiglach onto the board. The weirdest step in her process is when she would go to my grandfather’s liquor cabinet, take out a bottle of bourbon, pour a little into her hands and then pat down the board. I don’t understand it—yet I do continue the tradition.

Form the dough into 1/2″ coils, then cut into 1/2″ pieces.

Boil the dough for 10 minutes to set their shape.

Pour into an oven-proof dish, and place in a 375 degree oven. Give the dough a gentle stir every few minutes. When dark, thick, and bubbly, (about 12–15 minutes) remove from oven to prepared board. 

Pour the cooked teiglach out onto a board to cool–but first pat down the board with a little whiskey!

Passover cooking weekend

For favorite Passover recipes from my kitchen, please get the book Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen

This is the weekend to dive into Passover cooking. My goal is to tackle a couple of family recipes and post them here: Passover teglach and chopped liver. I’m also going to make ingberlach, matzo granola and eingie.

My mother would save up chicken livers and chicken fat throughout the year. Her freezer was dotted with tiny plastic bags, each carrying the livers and fat from two chickens–the number that she would put on the rotisserie every Friday. I know that chopped liver isn’t everyone’s favorite, but it was a regular appetizer in our family’s house and I feel compelled to document the process. It’s rare that I buy a whole chicken anymore, so this morning I’m headed out into Northern Virginia in search of chicken livers and schmaltz.

For more Passover recipes, look under “Categories” off to the right on this page.

Cinnamon Rolls

For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0

DSCN0822 cinnamon rolls sm

When it’s a holiday weekend, we like to make the dough the night before, and then have them ready to make and bake the next morning.

Cinnamon Rolls

Proof the yeast:

  • 2-1/4 tsp. yeast (1 package)
  • 3 Tbs. sugar
  • 1/2 c. warm water

Stir in:

  • 2 Tbs. butter, melted
  • 1/2 c. milk, lukewarm
  • 1 egg
  • 1-1/2 tsp. salt

Add and knead for 10 minutes:

  • 3 t0 3-1/2 c. flour

Cover and let rise for 1 hour or in the refrigerator over night.

Roll out the dough into a 12″ x  9″ rectangle.

Brush with:

  • 1-1/2 Tbs. melted butter

Mix together and sprinkle on top:

  • 1/3 c. brown sugar
  • 2 tsp. cinnamon
  • 1/2 c. raisins
  • 1/2 c. chopped pecans

Starting with the long side, roll up the dough. Slice it into 12 pieces and place, cut side down, into an 11″ x 7″ pan. Let rise for 1 hour. Bake at 400 degrees for 18-20 minutes.

When it comes out of the oven, mix together and cover with:

  • 1-1/4 c. confectioners sugar
  • 2 Tbs. melted butter
  • 3-4 Tbs. milk

Bagels

For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0

Do you have flour and yeast in the house? Have you got a little honey and salt? In less than an hour and a half, you could take fresh bagels out of your oven.

Ingredients

  • 2 c. warm water
  • 1 Tbs. yeast (or just use a package if that’s what you have)
  • 2 Tbs. honey (or sugar)
  • 6 c. flour (may use 2 c. whole wheat flour)
  • 1 Tbs. salt

 

Toppings

  • poppy seeds
  • sesame seeds
  • dried onion
  • fresh garlic, pressed
  • sunflower seeds

 

Directions

  1. In a large bowl, stir the yeast and honey into the water. Let sit for 10 minutes or so, until foamy. Stir in the salt and as much flour as you need to make a kneadable dough. Knead for 10 minutes.
  2. Cover and let rise for 1 hour.
  3. Using your largest soup pot, put about a gallon of water on to boil.
  4. Cut the dough into 12 equal pieces. Coil each piece into a section about 7˝ long and 1˝ in diameter. Attach the ends, and then, with your hand inside the loop, roll the seam so that the shape is even. (Alternatively, make a fairly uniform ball shape, poke your thumb through the center, and then even out the bagel shape from there.)
  5. Let bagels rest for 10 minutes.
  6. Grease two cookie sheets.
  7. Boil the bagels. Place the bagels into the boiling water. They will expand in the water so only put in about four at a time. Boil for two minutes on a side, then flip and boil for two minutes on the other side.
  8. Remove from water with slotted spoon, and place on cookie sheet.
  9. Sprinkle on the toppings of your choice, or make them plain.
  10. Bake at 375° for 30 minutes. Cool on a rack.

Leave room for the bagels to expand in the boiling water.

 

What’s for supper? Last night it was toasted bagels topped with pastrami and swiss, broiled until the cheesse melted. Doug topped his with brown mustard. Served with a side of pea pods and cucumber spears.

 

 

Dorothy’s Shaker Lemon Pie

For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0

Sliced lemons, sugar and eggs—that’s all that’s in the filling.

I have some people in my family who love tart food. Just mention “lemon” or “rhubarb” and they start squealing. My mother-in-law loves tart, so when she visited on her birthday I made her a birthday pie, using this recipe from her cookbook. If you love tart, this is for you.

Shaker Lemon Pie

  • 2 large lemons, washed, dried and sliced paper thin; remove seeds
  • 2 c. sugar
  • 4 eggs, well beaten
  • pastry for a 2-crust, 9″ pie

Place lemon slices in a bowl and sprinkle with the sugar. Gently stir to coat all slices. Let stand at room temperature for at least 3 hours or up to 12 hours. Stir occasionally.

Roll out pastry and line a 9″ pie pan. Combine the eggs with the lemons and pour into the pie shell. Roll out remaining pastry and place over filling. Seal edge, and cut slits in the top. Bake 15 mins. at 450 degrees. Reduce heat to 350 degrees and bake 30-35 mins. longer or until golden brown. Serve warm.

This pie makes even a lemon-lover pucker!

Maralee’s Moroccan Stew-Soup

Morrocon stew. To make it a soup just add more water or stock.

My sister’s kitchen always smells good. She is a master at soups. When we were at her house last week she made this dish, using many things that were picked fresh from her garden. It was delicious. This is my attempt at it. I’ve included some meat, but it is equally good as a vegetarian dish.

Moroccan Stew

  • 2 Tbs. olive oil
  • 1 large onion diced
  • 1 pound beef, cubed (I used some stew meat)
  • 4 c. kale, chopped (reserving 2 cups)
  • 3 c. chopped sweet potato
  • 2 large carrots, sliced
  • 3 cloves garlic, minced
  • 2 c. raw red lentils
  • 28 oz. can tomatoes, chopped + 2 cans water
  • 15 oz. can garbanzo beans (or 1/2 c. raw)
  • 1 Tbs. cinnamon
  • 1 tsp dry ginger
  • 1 tsp. turmeric
  • 1/2 tsp. ground cloves
  • 1 Tbs. curry powder
  • 4 tsp. salt
  • 1/2 tsp. black pepper
  • dash cayenne
  • 1 tsp. cumin
  • 1 tsp. allspice

In a large soup pot, brown the meat (if you’re using it) in the oil, and then add the onion. Cook until the onion is soft. Add everything else except for 2 cups of the kale. Bring to a boil then reduce to a simmer, cover and let cook for several hours. Taste and adjust for any of the seasonings you’d like to have stronger. About 5 minutes before serving, stir in the reserved kale. This will add a bit of brighter green to the dish, as well as a little bit of crunch.

Serve with rice, and some hot sauce on the side.

To  make as a soup, add some additional water or some stock.