Passover Apple Cake

This is the best Passover dessert your family will ever taste! You can serve it for dessert, but it’s also great for breakfast. The flavor is excellent and the matzo meal is undetectable.

Passover Apple Cake

Ingredients

• 2 eggs

• 1 cup vegetable oil

• 1 cup white sugar

• 1 1/2 cups matzo meal

• 1/2 cup potato starch

• 1 teaspoon ground cinnamon

• 5 large apples - peeled, cored and sliced

• 1 cup raisin

• 1/2 cup brown sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg


Directions

1. Preheat oven to 350 degrees F (175 degrees C and grease a 9x13 inch glass baking dish.

2. Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.

3. In a separate bowl, toss apples and raisins with brown sugar, 1 teaspoon cinnamon and nutmeg.

4. Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired.

5. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes.

 

Haitian Mushroom Rice and Peas

Rice with mushrooms, garlic, onion, who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked shrimp after the rice is cooked. This recipe is also great for company they will spend the whole time wondering how you got the rice that color and what is that exotic taste.

Servings: 4

Ingredients


• 2 tablespoons Oil

• 1 small onion; chopped

• 2 garlic cloves; crushed

• ¼ cup dry Haitian mushroom

• 16 oz Canned pigeon peas

• 1 cup rice

• 2 cup hot Water

• 1 sprig thyme

• Salt and pepper to taste

Directions

1. Soak dried mushroom in hot water for 10-15 minutes, drain and reserve water; toss out mushrooms.

2. Heat the oil in a saucepan and add the onion; simmer for 5 minutes. Add the garlic and cook 1 minute. Add the peas, and rice; and sauté for 1 minute. Add the water, salt and pepper to taste; bring to a boil then reduce heat simmer, covered, for 15 minutes until rice is cooked.

Raspberry Macaroons

These are excellent cookies, they look like they fresh from the bakery, and you will whoa everyone once they find out these came from your oven. These cookies turned out beautifully, the only thing that was more beautiful was the taste.

Raspberry Macaroons


Makes 2 dozens

Ingredients

• 1/2 pound almond paste

• 1 cup white sugar

• 3 egg whites

• 1/8 teaspoon salt

• 2 tablespoons cake flour

• 1/3 cup confectioners' sugar

• 2 tablespoons raspberry juice

Directions

1. Cover cookie sheets with parchment paper.

2. In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended add juice and blend. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.

3. Drop dough by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).

4. Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.

Creamy Pasta with Peas

This is a very easy and tasty meal. A great weeknight meal you can make in 20 minutes and with the peas you also get a serving of vegetable, you add some salad and you've got a balance meal.

Servings: 4


Ingredients

• 12 ounces pasta

• 1 tablespoon butter

• 1shallot (1/4 cup) finely chopped

• 2/3 cup heavy cream

• 1 package Frozen peas (10 ounces) thawed

• 1 tablespoon finely grated lemon zest

• 1 tablespoon fresh lemon juice

• Salt and pepper to taste

Directions

1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.

2. To make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, and peas, bring to a simmer over medium heat for about 3 to 4 minutes.

3. Stir in lemon juice and zest. Pour sauce over pasta; season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately

Irish Soda Bread

There are many traditional baked goods in Ireland that have evolved over time. From the earliest times, bread-making was an integral part of daily life in almost every home. The aroma and taste of traditional soda bread is unique to Ireland, and it will be a fovorite in your house once you taste this recipe.

IRISH SODA BREAD

Ingredients

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1/3 cup white sugar

• 1 cup raisin

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 egg, lightly beaten

• 2 cups buttermilk

• 1/4 cup butter, melted

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Add raisin; Mix just until moistened. Stir in butter. Pour into prepared pan.

3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Lemon Squares

This lusciously thick filling on these spring favorite gets their citrus bite from plenty of lemon juice and a dash of lemon zest. You will enjoy making them with the kids and they will enjoy eating them.

Makes 30 bars


Ingredients

• 1 ½ cups all-purpose flour

• ½ cup confectioners' sugar

• ¾ cup butter

• 4 eggs

• 1 1/2 cups white sugar

• 3 tablespoons all-purpose flour

• 1 teaspoon baking powder

• 1/2 cup lemon juice

• 2 teaspoons lemon extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

2. In a medium bowl, stir together the flour with the confectioners' sugar. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan. Bake for 15 minutes.

3. In a smaller bowl, stir together the eggs and white sugar. Add the flour and baking powder, mix until lumps are gone. Stir in the lemon juice. Pour the lemon mixture over the baked crust. Bake for 20 to 25 minutes in the preheated oven. Refrigerate to set before serving.

Sausage Pepper Skillet

This is super easy. The bell peppers added beautiful vibrant colors. You can serve it over rice, pasta or in a roll. I’m a big meat eater so I ate it as is and cut the carbs.

Servings: 4

Ingredients


• 1 large green pepper, julienned

• 1 large yellow pepper, julienned

• 1 cup sliced red onion

• 1 garlic clove, minced

• 1/2 cup Italian salad dressing, divided

• 1 pound turkey kielbasa, sliced

• 1 tablespoon reduced-sodium soy sauce

• 1 teaspoon hot sauce

Directions

1. In a nonstick skillet, stir-fry the peppers, onion and garlic in 1/4 cup salad dressing for 5 minutes.

2. Add sausage and remaining dressing; stir-fry for 10 minutes or until sausage is heated through and vegetables are crisp-tender, add hot sauce and soy sauce.

Sunday Brunch: Potato Skillet

I usually have lunch after church, but today I’m changing the screen. I’m been thinking about breakfast since I got up this morning but was running late for church so a hot cup of coffee had to make do. I was just going to make an omelet but I decided to turn it up a notch and make it a more filling meal. Potato and eggs are a great pairing and bacon goes with everything.

Potato Skillet

Servings: 4

Ingredients

• 6 slices bacon


• 4 peeled and diced potatoes

• 1 small red bell pepper, chopped

• 1/4 teaspoon garlic salt

• 1/4 teaspoon seasoning salt

• 1/4 teaspoon black pepper

• 6 eggs, beaten

• 1/2 cup shredded Cheddar cheese

Directions

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.

2. Add potatoes, and bell pepper to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.

3. When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.