MATZO PUDDING OR KUGEL
This version of matzo pudding or kugel is always on our Seder table. It is sweet without being dessert-like and goes really well with chicken or brisket.
Provided by Laura
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Grease a small (casserole with butter or margarine and set aside.
- Warm the juice (I microwave 30 seconds on high) in the small bowl. Add the raisins and set aside. (To add extra color, I often mix yellow and dark raisins.) The raisins soak up some of the juice and get plumper and soft. After that happens, drain the excess juice.
- Soak the matzo pieces in the bowl with a few cups of water for a few minutes until just soft, but not disintegrated. Drain well, pressing the matzohs with your hand so most of the water drains out.
- Add the sugar and cinnamon, grated lemon peel, and eggs. Mix well, but not too roughly. The matzo may break up more and the resulting mixture has matzoh pieces of varying sizes.
- Add the apple pieces and raisins and mix again, gently incorporating the fruit. I haven't specified the type of apples because I make this with all types, often mixed. Use whatever type you prefer, or follow my lead and use an assortment.
- Pour the mixture into the casserole and dot with butter or margarine. Bake for 35-45 minutes until the top of the casserole is browned and crisp. (If the top isn't browning, turn the heat up during the last 5 minutes or so to 375 degrees.) Serve hot.
CHOCOLATE COVERED MATZO
Great Passover dessert! Make it with your leftover matzos.
Provided by Sush Maven
Categories Desserts Chocolate Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Line a baking sheet with aluminum foil; spray with cooking spray.
- Arrange matzo to fit into pan; break boards if necessary.
- Combine butter and brown sugar together in a saucepan over medium heat, stirring constantly until boiling; boil for about 3 minutes.
- Pour butter mixture evenly over matzo.
- Place the baking sheet in the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C).
- Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much.
- Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, 5 minutes.
- Spread the melted chocolate over matzo. Place in refrigerator until chilled and set. Break into pieces when cooled.
Nutrition Facts : Calories 351 calories, Carbohydrate 39.1 g, Cholesterol 48.8 mg, Fat 22.2 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 13.9 g, Sodium 138.3 mg, Sugar 28.6 g
EASY MATZO
At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)
Provided by Melissa Clark
Categories breads, crackers and chips
Time 30m
Yield 4 matzo crackers
Number Of Ingredients 5
Steps:
- With the racks positioned the top third and middle, heat oven to 500 degrees.
- In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
- Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
- Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
- While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.
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.
MATZO PUDDING RECIPE
Provided by á-400
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Break matzo into pieces and soak in water until soft. Drain water. In separate bowl, combine eggs, salt, sugar, oil and cinnamon. Add egg mixture to matzo. Stir in nuts and raisins. Pour into greased casserole dish.
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.
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