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Our Daily Bread Recipes


"Our Daily Bread" airs every second Saturday
at 5:30 a.m. & Noon on WKBW Ch. 7

Fr. Paul D. Seil learns about Passover with Rabbi Alex Lazarus Klein
 April 9, 2011

Adrienne Crandall’s Passover Toffee Squares
1 c butter or margarine
1 large egg
1 c white sugar
1 tsp. vanilla extract
¼ tsp. salt (optional)
1 c matzah “cake” meal
8 oz. semi-sweet chocolate
1 c chopped pecans or walnuts
Preheat oven to 350* Lightly grease a 13” x 9” glass pan with margarine. Mix butter, egg, sugar, vanilla and salt in a large bowl, until blended, with spoon. Do not over beat. Add half the matzah cake meal and blend until the cake meal disappears. Mix in the rest of the cake meal. This should make dough that is very stiff. You may need to add more (1-2 Tbsp.) of meal to get the dough stiff enough.
Spread the dough in the pan, making sure to cover all the corners. Bake for 20 minutes or until lightly brown and pops up to the touch. Melt the chocolate in the microwave and spread it over the baked dough. Spread chopped pecans evenly over the chocolate.
Refrigerate for several hours or overnight. Take out and let sit about 20 minutes. Then cut into squares. Makes about 36 squares.
Lois Heller’s Strawberry Whip Frosting
1 c strawberries
1 c superfine sugar
1 egg white
Place all ingredients in a mixing bowl and mix on high for 3 – 5 minutes. This will turn into a delicious strawberry meringue frosting.
Irving Sugar’s Fruit and Nut Kugel
4 c matzo farfel
2 lbs. canned sliced peaches in juice
1 c pitted dates
½ c margarine
8 large eggs
½ tsp. ground nutmeg
½ c sugar, plus 1 Tbsp.
8 oz. plain yogurt
8 oz. cottage cheese with pineapple
½ c walnuts chopped
¼ tsp. ground cinnamon
Preheat oven to 350* Grease a 13” x 9” baking dish. Reserve ¼ c matzo farfel for topping. In a large bowl combine remaining farfel and 1 ½ cups warm water, set aside.
Drain peaches; set aside; cut each slice into three or four pieces. Reserve ½ cup peaches for topping. Slice the dates and reserve ¼ cup for topping.
In a small saucepan, over low heat melt ½ cup margarine, pour into another bowl. With a wire whisk, beat in eggs, nutmeg and ½ cup sugar. Stir in yogurt, cottage cheese and remaining peaches and dates. 
Fold in the soaked farfel, just until blended. Pour mixture into casserole and sprinkle with reserved peaches and dates. 
For topping, in a small saucepan melt 2 Tbsp. margarine and remove from heat. Into the margarine stir in chopped walnuts, cinnamon, 1 Tbsp. sugar and reserved farfel. Evenly sprinkle mixture over kugel. Bake 40 – 45 minutes until kugel is slightly puffed and set.