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2010-03-04 digital edition

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2010-03-04 / Community News

From the Chef’s Corner

Passover Apricot Squares
by Chef Deedle

The recipe I’m giving you today is from a very dear Jewish friend of our family. The Passover observance, which begins in April, includes prohibitions on most kinds of flour and on using yeast, a definite challenge at dessert time……………..
1 cup margarine or unsalted butter
1 cup sugar
2 large egg yolks
2 tsp grated lemon peel
1 tsp vanilla
¼ tsp. salt
2 cups Matzo cake meal
1 12 oz. jar apricot preserves
¾ cup chopped walnuts

Preheat oven to 325 degrees. Grease a 13 x9 x 2 inch glass baking pan.

With an electric mixer, beat margarine or butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add egg yolks and continue beating until well combined, scraping bowl as necessary. Add lemon peel, vanilla, and salt. Reduce speed to medium-low and add matzo meal, beating just until combined. Press about two thirds of the mixture over the bottom of prepared pan and bake on the center rack for 20 minutes. Remove from oven and spread preserves evenly over crust. Sprinkle walnuts over the preserves and crumble remaining matzo meal mixture over top. Bake until topping feels set and begins to turn golden, 25 – 30 minutes. Cool in pan on wire racks. Cut into squares to serve. Excellent with hot tea.

Try it – you’ll like it.

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