Vintage family recipes for Passover provide a sweet finale to holiday menu

April 04, 1993|By Marilynn Marter | Marilynn Marter,Knight-Ridder News Service

"Pour it in. Pour it in. When you get the feel of it, you'll know."

That's what Mollie Klock's mother used to say as her daughter watched and tried to master her mother's holiday baking preparations.

"I was never able to just pour things in," Ms. Klock, now 82, said while reminiscing about some of her favorite Passover foods in time for the holiday, which begins Monday evening.

"Over the years, I took all her recipes and I worked on them until I got the right amounts in measurements."

Some of those holiday treats, in the family now for more than 100 years, were so intriguing that we asked Ms. Klock to share the recipes.


"This is my mother's recipe," Ms. Klock, of Philadelphia, wrote of this basic matzo meal cookie. "She always used oil for all her baking needs, not only for Passover but all year-round."

Farfel and nut cookies

Makes 3 1/2 to 4 dozen small cookies or 2 to 2 1/2 dozen larger cookies.

4 large eggs, beaten

2/3 cup oil

1 1/2 cups sugar

1 teaspoon lemon juice

1/2 teaspoon salt

2 cups matzo meal

2 to 2 1/2 cups matzo farfel (the kosher-for-Passover version of noodle pellets)

1 cup ground or finely chopped walnuts (or nut meats of choice)

Whisk together eggs and oil. Beat in sugar, lemon juice and salt. Stir in the matzo meal, two cups of farfel and the nuts.

Mix well, gradually adding a little more farfel, if needed, to make a thick batter. Drop batter by the teaspoonful, 1 1/2 to 2 inches apart, onto greased cookie sheets. Bake at 325 degrees for 15 to 18 minutes or until nicely browned. Or, drop by tablespoonfuls onto baking sheets and bake for about 20 minutes until browned.

Remove from oven and, using spatula, loosen cookies from baking sheet immediately.

1% Let cool slightly before serving.


Lemon pudding for Passover

Serves four to six.

4 large eggs

1 1/2 cups sugar

3 tablespoons potato starch

6 tablespoons lemon juice

2 cups water

In a 1 1/2 -quart saucepan or the top of a double boiler, beat eggs well. Combine the sugar and potato starch and gradually whisk them into the beaten eggs. Stir in lemon juice and water. Then, over low heat or over simmering water in the bottom of the double boiler, cook pudding mixture slowly, stirring constantly, until mixture is thickened and bubbles begin to appear. Remove from heat.

Pour or spoon into individual dessert cups or dishes and set aside to cool slightly before serving. Or, refrigerate until ready to serve.


"My first husband's Aunt Minnie was the best cook and baker I ever met since my mother," said Ms. Klock. "This is her recipe. It, too, is over 100 years old."

Passover cookies

Makes about 2 dozen cookies.

4 large eggs, beaten

1/2 cup oil

3/4 cup sugar

pinch of salt

3/4 cup port wine or grape juice

2 cups matzo meal, approximate

1 cup coarsely chopped nuts

Whisk together eggs and oil. Beat in sugar and salt, blending thoroughly.

Blend in wine and 2 cups matzo meal, adding a little more matzo meal if necessary to make a soft dough. Add nuts, working to blend evenly. Shape mixture in portions of about 2 tablespoons each into balls. Place on lightly greased baking sheets and flatten somewhat to form patties. Bake at 350 degrees for 15 to 20 minutes until lightly browned and done.

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