Free 1,000 Jewish Recipes by Faye Levy

servings
    This cinnamon-flavored kugel makes a scrumptious dessert. If you wish to serve it with a main course such as chicken, use tart apples and reduce the amount of sugar to 4 or 5 tablespoons.
    4 matzos
    1 ⁄ 2 cup whole unblanched almonds
    7 tablespoons sugar
    1 ⁄ 3 cup raisins
    4 large eggs, separated
    1 teaspoon ground cinnamon
    2 large sweet apples such as Golden Delicious, peeled, cored, and thinly sliced
    2 to 3 tablespoons vegetable oil
    1. Preheat oven to 350°F. Grease a 7- to 8-cup deep baking dish and set aside. Break matzos into small pieces and put in a medium bowl. Cover with boiling water and let stand 2 minutes. Drain matzos and squeeze out as much water as possible.
    2. In a food processor, grind almonds with 2 tablespoons sugar until fine. Add to bowl of matzos. Add raisins.
    3. In a medium bowl, beat egg yolks with cinnamon and 3 tablespoons sugar until lightened. Stir in matzo mixture, apples, and oil.
    4. Beat egg whites until just stiff. Add remaining 2 tablespoons sugar and beat at high speed another 30 seconds or until glossy. Gently fold egg whites into matzo mixture.
    5. Spoon mixture into greased dish. Bake in preheated oven about 40 minutes or until browned and firm. Serve hot or warm.
Matzo and Cottage Cheese Pudding
    Makes 6 servings
    This scrumptious dessert could be considered a "bread pudding" for Passover. It consists of a cottage cheese custard flavored with raisins, pecans, and cinnamon baked between layers of matzo. It makes a delicious brunch or lunch dish or can be served as dessert after a fish, dairy, or vegetarian supper. If you like, top each serving with sour cream.
    4 matzos
    1 pound cottage cheese
    3 large eggs, beaten
    1 ⁄ 2 teaspoon ground cinnamon
    6 tablespoons sugar
    1 ⁄ 2 cup chopped pecans
    1 ⁄ 3 cup raisins
    1 ⁄ 4 cup ( 1 ⁄ 2 stick) butter, melted
    1. Preheat oven to 325°F. Soak whole matzos in cold water to cover 1 or 2 minutes until slightly softened. Drain well and set aside. Mix together cottage cheese, eggs, cinnamon, sugar, pecans, and raisins in a medium bowl.
    2. Coat an 8or 9-inch square baking dish or cake pan with about 2 tablespoons melted butter. Set 1 whole matzo in pan, filling in any spaces with pieces from another matzo. Spread half the cheese mixture in pan. Cover with another layer of matzo. Spread remaining cheese mixture in pan. Top with a layer of matzo. Drizzle remaining melted butter on top. Bake for about 1 hour or until set and top is browned.
    3. Cut into squares and serve hot or lukewarm.
Shulamit's Pecan-Glazed Carrot Soufflé  or  
    Makes about 6 servings
    My friend Shulamit Wilder, an Israeli married to an American, gave me the recipe for this sweet soufflé. Unlike classic French soufflés, there's no need to separate the eggs, so it is very easy to make, like a kugel. When Shulamit makes it for Passover, she uses matzo cake meal, while the rest of the year she makes it with flour. For dairy dinners for company, she uses butter, sometimes up to a full stick, but to keep the soufflé pareve she uses nondairy margarine. For family meals she often reduces the margarine or butter to 1 ⁄ 4 cup.
    1 pound carrots
    Pinch of salt
    6 tablespoons ( 3 ⁄ 4 stick) margarine or butter
    1 ⁄ 2 cup plus 2 tablespoons sugar
    3 large eggs
    3 tablespoons matzo cake meal or matzo meal
    Freshly grated nutmeg, to taste
    1 teaspoon vanilla extract or vanilla sugar
    3 to 4 tablespoons chopped pecans
    1. Preheat oven to 350°F. Grease a 6-cup baking dish. Set aside. Put carrots in a saucepan, cover with water, and add salt. Bring to a boil, cover, and cook over medium-low heat about 15 minutes or until very tender. Drain well. (You can reserve cooking liquid for a vegetable stock.)
    2. Puree carrots in a food processor until smooth. Add 4 tablespoons margarine, 1 ⁄ 2 cup sugar, eggs, cake meal, nutmeg, and vanilla. Puree until well blended.
    3. Transfer carrot mixture to prepared baking