English Matzoh Pudding Recipes
ENGLISH MATZOH PUDDING
Make and share this english matzoh pudding recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350.
- grease an 8x8 baking dish and sprinkle with ground almonds.
- crumble matzoh in a large bowl.
- add apple juice, eggs, and remaining ingredients, mix well.
- pour into baking dish, bake for 40-50 minutes until firm and brown.
SWEET MATZO AND COTTAGE-CHEESE PUDDING
Categories Egg Nut Brunch Dessert Bake Passover Raisin Pecan Spring Kosher Cottage Cheese Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack.
- Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon, pecans, and raisins.
- Coat bottom and sides of an 8-inch square baking dish or pan with half of butter. Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage cheese mixture. Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar.
- Bake pudding in middle of oven until golden, puffed, and set, about 1 hour. Cut into squares and serve warm.
MARVELOUS MATZOH BALLS
I've had plenty of matzoh balls in my life, but these are the best ones by far! Do not resort to a boxed mix, these are easy and far superior! Matzoh balls are traditionally made for the Jewish holiday of Passover and float (or sink) in a bowl of chicken soup. However, there is nothing more comforting when you don't feel well than a piping hot bowl of chicken soup with these gems.
Provided by Lindsay
Categories Dumplings
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
- Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
- Refrigerate covered for 20 minutes.
- Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!
Nutrition Facts : Calories 185.5 calories, Carbohydrate 17.7 g, Cholesterol 93 mg, Fat 11.2 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 2.9 g, Sodium 334.7 mg, Sugar 1.6 g
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