Cake Meal Cheese Blintzes
Submitted
by: LisaW |
3
eggs
1 1/2 cups water |
1/2
teaspoon salt
3/4 cup matzo cake meal |
Beat eggs, add
water, and beat again. Add salt. Place cake meal in a mixing
bowl. Slowly add egg-water mixture, stirring constantly. If
batter is lumpy, strain it, but do not add more water. Lightly
grease a 6-inch skillet with a little fat on waxed paper. Place
over a moderately-high flame. Fill a cup with batter. Pour 1/2
cup of batter into the skillet. As soon as the batter adheres to
the skillet, return the excess batter to the cup. Fry until the
blintz begins to "blister" and the edges curl away from the
skillet. The blintz should be very thin and pliable and still
very slightly moist on top. Turn out by inverting the skillet
over a cloth covered wooden board( (it may be necessary to tap
the edge of the skillet on the board). The batter should be
stirred before each frying; grease the skillet at about every
third blintz. It may take several blintzes before the skillet is
greased and heated just right. Fill with Cheese Filling
and fry blintzes.
Cheese Filling:
l lb dry cottage cheese
2 eggs
1 tablespoon sugar or to taste
2 tablespoons sour cream
1/4 cup melted butter
1/2 teaspoon salt
1 teaspoon lemon juice
Rub cottage cheese through a sieve and combine with remaining
ingredients. Place 2 teaspoons filling in the center of the
cooked side of each blintz. Raise the bottom flap of dough to
cover filling, then overlap with the top flap of dough. Tuck
both sides under so that they almost meet at the bottom center.
Another way of making blintzes is to place the filling near one
edge and roll as you would a jelly roll. Brown lightly on both
sides in a heavy greased skillet. Blintzes should be eaten hot.
Served with sour cream, applesauce or both. |
Sweet Potato Kugel
Submitted
by: AngelBreath |
6
small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup raisins
1 cup matzo meal |
2
teaspoons cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water |
| Mix ingredients
together. Press into baking dish and bake 45 minutes at 375ºF,
until crisp on top. Serves 12. |
Cinnamon
Apple Apricot Cake
Submitted
by: LisaW |
Apple Layer:
5 large apples, sliced thin
6 dried apricot halves, coarsely minced
1/4 cup sugar
1 teaspoon cinnamon
Topping:
1/3 cup walnuts, finely chopped
2 teaspoons cinnamon
1/2 teaspoon sugar |
Cake:
3 eggs, separated
3/4 cup matzoh cake meal
3/4 cup sugar
1/3 cup oil
2 teaspoons Vanilla
pinch salt
2 teaspoons finely grated lemon zest |
|
Toss apples with sugar and
cinnamon. Set apples and apricots aside. In a medium bowl,
combine egg yolks, sugar, Vanilla, lemon zest, matzoh meal and
oil. Blend until smooth. In a separate bowl, whip the egg whites
with pinch of salt until stiff and glossy. Loosen batter with
generous dollop of egg whites, then fold remaining egg whites
into batter. Spoon half of batter into greased 9-inch springform
pan. Arrange apples on top. Dot with minced apricot and cover
with remaining batter. Batter will be thick and stick (don't
worry about spreading it evenly). Combine Topping ingredients
and sprinkle over cake batter. Bake 50 to 55 minutes at 350°F.
Yield: 8 to 10 servings. |
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included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
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