Some Passover Odds and Ends

PASSOVER SUBSTITUTIONS

It happens every year.  You wish you were able to make your fantastic lemon or apple cake for Passover. 

Well, you can!!!!

Just use these substitutions and you will find you will be able to recreate your prized recipes any time you want to during Passover!

5/8 cup potato starch                         =                  1 cup flour

¾ cup matzo cake meal                    =                   1 cup flour

1 cup matzo meal                              =                   1 cup breadcrumbs

1 cup ground nuts                              =                   1 cup flour

7/8 cup potato starch                         =                   1 cup matzo cake meal

¾ cup matzo cake meal                     =                    5/8 cup potato starch

To replace vanilla extract in baking, place a vanilla bean that has been broken in half in a jar with a cup of granulated sugar.  Allow this mixture to stand for a week or more and you will have vanilla sugar.  1 teaspoon of vanilla sugar is equal to 1 teaspoon of vanilla extract.

To make confectioner’s sugar for Passover, place 1 cup of sugar and ½ tablespoon of potato starch in the bowl of a food processor fitted with a steel blade.  Process for 2 to 3 minutes until very fine.  The texture will be grainier than regular confectioner’s sugar.  It makes 1 cup.

Use finely ground almonds, walnuts, pecans or pistachio nuts to coat chicken, fish or veal that has been dipped in beaten egg whites.

Use one grated white potato in place of bread crumbs when making meatloaf or hamburgers or in kugels other than potato if you don’t want to use matzo meal.

Sharyn J Rosler (c) April, 2000

This is such a great recipe for Passover, especially when you're wondering what to have for breakfast besides matzot, matzo brei, chremslach, etc.  It can be prepared ahead of time and warmed in the oven at 200 degrees for about 15 minutes.  These are delicious and non-gebrakt!  Enjoy!

Dried Cherry or Blueberry Muffins for Passover (P)

Something besides matzoh for breakfast.  Delicious!!!!

Makes 12 mini-muffins

1/3 cup pareve margarine

1 cup sugar

1 teaspoon vanilla sugar or vanilla extract

3 eggs

¾ cup potato starch

½ teaspoon cinnamon

½ teaspoon salt

1 cup dried cherries cut in half

Preheat oven to 350 degrees

Line a mini-muffin tin with paper muffin cups

In a large bowl, cream together the margarine and the sugars until light and fluffy.  Add the eggs, 1 at a time, beating well after each addition.

Sift together the potato starch, cinnamon and salt.  Gradually add to the egg mixture until well blended.  Stir in cherries.

Spoon into prepared muffin tins and bake for 25 to 30 minutes until golden brown.

Let cool int the pan, then turn out and place on a platter to serve.