PASSOVER Walnut Preserve Cookie BY NST RESIDENT CHICKIE KAUFMAN PASSOVER APPLE MATZO PUDDING BY NST RESIDENT HELEN GEISENBERG INGREDIENTS: • 5 Matzos • 1 cup warm water (to soften matzo) • 2 lbs. apples, peeled and sliced. (any apple will do: Macintosh were used in photo. • Juice of whole lemon, or lemon juice • 1 cup sugar • 2 tsp. cinnamon • 2 tsp. vanilla • 2 lbs. butter or margarine • 4 eggs, beaten PROCEDURE: 1. Break matzo into pieces, soak in warm water and squeeze out extra water. 2. Mix apple slices with lemon juice, 3/4 cup sugar, cinnamon and softened butter or margarine. 3. Pour apples mixture into a large bowl, setting aside for later; then add softened matzos pieces. 4. Blend in eggs and pour into casserole dish. Arrange remaining apples from step 3 on top. Sprinkle with crushed nuts (or another fruit, etc.), remaining sugar and cinnamon to taste. Bake @ 375 degrees for 45 minutes. Have a Happy and Healthy Passover!! INGREDIENTS: • 1 1/2 cup chopped walnuts or pecans (chop in food processor; not to fine; see photo). • 1 egg white (slightly beaten) • 1/3 cup sugar • 1/4 cup raspberry or apricot preserves INSTRUCTIONS: 1. Combine nuts, sugar and egg white. 2. Wet fingers in water and shape mixture into 2 large bars/logs 3. Using the handle of a wooden spoon or similar, press a lengthwise well into the center of bar 4. Preheat oven to 350° 5. Place log on parchment lined cookie sheet and place in oven for 20 minutes. 6. Take out of oven (log will have puffed up) and press well indentation again. 7. Put back in the oven until lightly brown. 8. Cover and heat preserves in microwave until bubbly 9. Pour heated preserves into well 10. Let cool; then slice 44 North Shore Towers Courier n April 2015
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