(photo credit: KingAuthorFlour.com)
For more great kosher recipes go to: www.gourmetkoshercooking.com
As far as I’m concerned there’s only one Passover dessert you will ever need. These brownies are so easy and so fantastic that it’s hardly worth the trouble to make anything else. But because I know you won’t listen to me, I’m including a few other desserts as well.
These are fudgy and gooey in the middle and always a big hit. You can never have enough. They are best served with vanilla ice cream.
1 cup oil
2 cups sugar
½ cup potato starch
1 teaspoon vanilla
1 cup cocoa
1 bag (2 cups) chocolate chips
Preheat oven to 350 degrees. Combine all ingredients and pour into a 9-inch round or square baking pan.
Bake for about 30 minutes – until top is cracked.
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Two friends came over one night when all our kids were asleep and the four of us finished this pan of lemon bars all by ourselves!Crust:
1 can coconut macaroons
¼ cup melted margarineFilling:
1-1/2 cups sugar
½ cup lemon juice
2 tablespoons potato starch
1 teaspoon baking powder
½ cup powdered sugar for topping
Preheat oven to 350 degrees. Process macaroons into crumbs in a food processor.
Mix with melted margarine and pat into bottom of a 9 x 13-inch pan.
Combine sugar, eggs, lemon juice, potato starch and baking powder in food process and blend until smooth.
Pour over crust and bake for 30 to 35 minutes. Cool slightly and sprinkle with powdered sugar.Walnut Torte
7 eggs, separated
1½ cup sugar
½ cup orange juice
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
½ cup matza cake meal
½ cup potato starch
4 ounces toasted walnuts, ground
¼ teaspoon salt
Preheat the oven to 325 degrees.
In a large mixing bowl, beat the egg yolks and sugar until light in color and texture.
Add the orange juice, lemon juice, and grated lemon and orange zest and blend well.
Gradually blend in the matza cake meal, potato starch, and walnuts.
Beat the egg whites and salt until stiff enough to hold a peak. Gently fold them into the yolk mixture.
Pour the batter into an ungreased 10-inch tube pan.
Bake for 1 hour and 15 minutes, or until the cake springs back to the
touch and a toothpick inserted in the cake comes out dry.
Remove the cake from the oven immediately invert the pan and let it
cool. Loosen the sides and center of the cake with a sharp knife and
unmold it onto a cake plate.For more great kosher recipes go to: www.gourmetkoshercooking.com
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