Popovers
2⁄3 cup oil
1 1⁄2 cup water
1 tablespoon sugar
2 cups cake meal
2 tablespoons potato starch
6 jumbo eggs

In a saucepan, put the oil, water, and sugar. Bring to a boil and take off the stove. When cooled, put into a Mixmaster bowl (or similar). Add the cake meal, potato starch, and the eggs, beating well. Grease popover (or muffin) pans with oil and put into oven to warm. Fill muffin pans about half full and bake in 400º oven for 45 minutes. Makes about 1 dozen, depending upon the size of the popover or muffin pans.

Matzo Lasagna
5 Matzo sheets
1⁄4 cup melted butter or margarine
1 pound dry cottage cheese (farmers cheese) or 1 pound regular cottage cheese
3 eggs (if using regular cottage cheese, use just 2 eggs)
Italian seasoning
1 can tomato mushroom sauce (15 ounces)

Soak Matzo sheets in warm water until it can be handled. In an 8x8 pan, put the melted butter. Mix the cheese, eggs and seasoning. Put into pan by using matzo, then cheese filling, then tomato sauce, then matzo, cheese filling, and tomato sauce with matzo being the last layer. Bake in 325º oven for 1 hour.

Matzo Farfel Kugel
1 box of Matzo Farfel
5 apples, sliced
1⁄2 cup sugar
1 teaspoon cinnamon
8 eggs

Pour boiling water over the Matzo Farfel to soften. Mix the Farfel and the apples, sugar, and cinnamon. Add this to the eggs and pour into a greased 9x13 pan. Bake in 350º oven for 45 minutes or until golden brown. The Kugel should be firm.

Sponge Cake
10 jumbo eggs
1 3⁄4 cup sugar
1 cup sifted potato starch
2 tablespoons cake meal
1 lemon – juice and grated rind

Separate the eggs. Beat the egg whites until they are stiff. Into the egg yolks, add the sugar, potato starch, cake meal, and the lemon juice and grated rind. Mix well. Last fold in the egg whites. Rinse out tube cake pan with cold water. Put wax paper or parchment paper on the bottom of the pan to prevent sticking. Place the batter into the pan and bake in 350º oven for 1 hour.

Passover Granola
2 1/2 cups matzo farfel (or break your own matzah into small pieces)
1 cup slivered almonds
1 cup walnut pieces
1/4 cup margarine (kosher for Passover)
1/4 cup honey
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup raisins
1/2 cup dried fruit bits such as golden raisins, dried apples, dried apricots and dried peaches

Preheat oven to 300 degrees. On a baking sheet, spread out farfel, almonds and walnuts. Bake for 15 minutes, stirring once halfway through baking time. Remove from oven and transfer to bowl. In saucepan over medium heat, combine margarine, honey, brown sugar and cinnamon. Simmer until sugar is dissolved. Pour over farfel-nut mixture and mix well. On baking sheet, spread out coated farfel-nut mixture. Bake for 15 minutes. Remove from oven, transfer to bowl and add raisins and fruit. Mix well. Transfer granola back to baking sheet and let cool.

Hamantaschen
Dough:
3 jumbo eggs
2 cups sugar
1 1⁄2 cup oil
2 oranges – juice of both, grated rind of 1
1 lemon – juice and grated rind
4 teaspoons vanilla
2 tablespoons baking powder
6 cups flour (approximately)

Filling:
2 pounds of dried prunes
1 pound of dried apricots
1 pound of raisins
1⁄2 cup of nuts (walnuts work well)
1⁄4 cup lemon juice
1 cup apricot preserves

Egg Wash:
1 egg
1⁄4 cup water

Beat the dough ingredients well in Mixmaster (or similar). Put a little oil in the bottom of a bowl. Put the dough in the bowl. Cover with plastic wrap. Refrigerate overnight.

Grind the filling ingredients. Mix together well.

Roll out the dough to approximately 1⁄8” thick cut. Using a glass about 3 – 4 inches in diameter, make circles with the dough. Put a teaspoon of filling in the center of the circle of dough. Form the hamantaschen by pinching the dough around the filling so that it becomes a triangle.

Beat the egg wash ingredients. Brush each hamantaschen lightly with the egg wash. Bake in 350º oven for approximately 20 minutes or until light brown on top. The bottom of the hamantaschen should be a darker brown color. Makes about 8 dozen.