Cranberry Orange Matzolah Bark

Cranberry Orange Matzolah Bark

Cranberry Orange Matzolah Bark

Recipe courtesy of www.KosherLikeMe.com

Ingredients

  • 3 tablespoons (1 oz) chopped candied orange peel *
  • 3/4 cup (2.8 oz or 78 g) any flavor of Matzolah, coarsely chopped
  • 1/4 c (1.5 oz or 40 g) dried cranberries
  • 12 oz finely chopped chocolate or good quality chocolate chip

Instructions

  1. Combine the orange peel, Matzolah, and cranberries in a small bowl and mix well.
  2. Transfer a third of the mixture into another small bowl and set both bowls aside. 

  3. Line a cookie sheet with parchment paper and tape the parchment down to the cookie sheet.
  4. Place eight ounces of the chocolate in a microwave safe bowl.
  5. Microwave on 50% power for 90 seconds. 

  6. Stir the chocolate then heat it at 50% power for another 30 seconds. Repeat one more time. If the chocolate is not completely melted continue to microwave it at 50% in 15 second increments until the chocolate is fully melted. 

  7. Add the remaining four ounces of chocolate and stir until it is fully melted. This may take several minutes. 

  8. Stir the larger bowl of the mix-ins into the melted chocolate. 

  9. Scrape the chocolate onto the prepared cookie sheet and use a spatula to spread it as thin as possible. 

  10. Take the small bowl of add-ins and sprinkle it evenly over the top of the melted chocolate. Press down gently so that the toppings stick to the chocolate once it hardens.
  11. Let the chocolate bark harden at room temperature for at least 30 minutes. 

  12. If it still seems soft place it in the refrigerator for a few minutes. 

  13. Break the bark into pieces and store in an airtight container at room temperature.

  14. * If candied peel not available for Passover, make your own, or substitute chocolate covered candied orange peel.

MMM, MMM, GOOD MATZOLAH RECIPES

A Flavor Punch with No Fuss

Click here to link to PDF of four top recipes for printing.

Matzolah Cookies

Matzolah Cookies

Matzolah Cookies

Ingredients

  • 1 cup (2 sticks) margarine
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 3 cups Maple Nut Matzolah
  • 2 cups white or whole wheat flour (1 cup matzoh cake meal plus ¼ cup potato starch for Passover)
  • 1 package vanilla pudding mix
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 cup raisins (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. Beat butter (margarine) with electric mixer until the sugar is combined.
  4. Add in the eggs one at a time and mix until combined.
  5. Add Matzolah, flour (or cake meal + potato starch for Passover), pudding mix, baking soda, salt, cinnamon, and vanilla and mix until combined.
  6. Finally, add in the raisins and mix until combined.
  7. Drop 2 teaspoons of batter onto parchment lined cookie sheet.
  8. Bake 8-10 minutes until the cookies start to brown on top. Cool for a few minutes on cookie sheet before transferring to cooling rack. Cookies will be very soft. Once cool they will firm up.

Notes

Submitted by Melissa Kaye. Visit Li'l Miss Cakes

Matzolah Pan Cakes

Here is a recipe we recently made using some finer textured Matzolah.

Matzolah Pan Cakes

Yield: Six to eight 3-inch round pancakes

Matzolah Pan Cakes

Ingredients

  • 2 eggs
  • 1/2 cup of milk
  • 2 cups of Matzolah
  • Vegetable oil

Instructions

  1. Beat eggs, beat in milk, add Matzolah, mix thoroughly, and let stand for 30 minutes. It should be a medium thick batter; add more milk or Matzolah as desired.
  2. Heat about ¼ - ½ inch vegetable oil in electric or conventional fry pan.
  3. Place enough of mixture to spread to about 3 inches each. Fry one side, carefully turn with spatula (with a gentle helper spatula on top), Fry to golden brown.
  4. Serve, keep extras warm in 200 degree oven; reheat, freeze to put in microwave then toaster oven.

Notes

Eat them alone since the Matzolah already has many ingredients and flavors; or, if desired, try topping with applesauce, jam, maple syrup, yogurt, etc. These are very light in texture and delicious. Submitted by Wayne Silverman

MATZOLAH PARTY MIX

MetLifeMatzolah_v3Whether you’re rooting for the Seahawks or the Broncos, watching college basketball or a rerun of Downton Abbey, make the Matzolah Party Mix of your choice in advance. Do it for the home team. Matzolah, always a winner.

Matzolah Sweet and Savory Party Mix I
Makes 5-6 cups / Serves 10-12 (For larger parties, double the recipe)

Ingredients:

1 canister (10 oz) Maple Nut or Whole Wheat Maple Nut Matzolah®
1 cup Wheat Chex® Cereal
1 cup Mini pretzels
1 cup Mini bagel chips (or bagel chips crumbled to coin size)
1 tsp * Seasoned salt
1 tsp Garlic powder
1 tsp Onion powder
1/4 cup Extra virgin olive oil
* For a lower sodium alternative, omit seasoned salt and increase garlic and onion powders to 1-1/2 tsp
OPTIONAL – for spicy flavor lovers: 1 Tbsp Spicy brown mustard and/or pinch Cayenne pepper

Instructions:

1. Combine Matzolah, Chex, Pretzels and Bagel Chips in a large bowl
2. Mix olive oil, garlic powder, onion powder, seasoned salt (spicy brown mustard and/or cayenne pepper) in a small microwavable bowl
3. Heat olive oil/seasoning mix for 20 seconds in the microwave
4. Drizzle the dry ingredients with oil/seasoning mix while  mixing continuously until uniform
5. Allow to sit 15 minutes and serve

party mix no cansMatzolah Gluten Free Sweet and Savory Party Mix II
Makes 5-6 cups / Serves 10-12 (For larger parties, double the recipe)

Ingredients:

1 canister (10 oz) Gluten Free Cranberry Orange Matzolah®
1 cup Rice Chex® Cereal
1 cup Gluten free mini pretzels
1 cup Mini bagel chips (or bagel chips crumbled to coin size)
1 tsp * Seasoned salt
1 tsp Garlic powder
1 tsp Onion powder
1/4 cup Extra virgin olive oil
* For a lower sodium alternative, omit seasoned salt and increase garlic and onion powders to 1-1/2 tsp

OPTIONAL – for spicy flavor lovers: 1 Tbsp Spicy brown mustard and/or pinch Cayenne pepper

Instructions:

1. Combine Matzolah, Chex, Pretzels and Bagel Chips in a large bowl
2. Mix olive oil, garlic powder, onion powder, seasoned salt (spicy brown mustard and/or cayenne pepper) in a small microwavable bowl
3. Heat olive oil/seasoning mix for 20 seconds in the microwave
4. Drizzle the dry ingredients with oil/seasoning mix while mixing continuously until uniform
5. Allow to sit 15 minutes and serve

Matzolah Stuffing

Matzolah Stuffing

Yield: 6-8 servings

Matzolah Stuffing

Ingredients

  • One canister Foodman’s Matzolah (Original Maple Nut, Whole Wheat, or Gluten Free)
  • 1 cup chicken broth
  • 1 4-ounce can sliced mushrooms, or equivalent fresh/sliced
  • 1 small onion, diced
  • 4 TB olive oil
  • 1 tsp garlic powder, or 2-3 cloves fresh
  • ¼ tsp black pepper, or to taste

Instructions

  1. Heat olive oil in large frying pan on low. Add diced onion and mushrooms, stir to coat. Season with garlic and black pepper. Mix well, and cook until onion is lightly browned. Add chicken broth, and bring onion and mushroom mixture to a low boil. Add all the Matzolah, mix thoroughly, and reduce heat. Cook for two minutes on low. Remove from heat, allow to stand 15 minutes before serving.

Matzolah Pear Crisp

Matzolah Pear Crisp

Makes 4 servings

Matzolah Pear Crisp

Ingredients

  • 4 large pears
  • 1/4 cup apple or orange juice
  • 1 cup Matzolah
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • pinch or two of salt
  • 1/4 cup butter or margarine

Instructions

  1. Preheat the oven to 375 degrees.
  2. Peel, core and slice the pears and place them in a casserole dish.
  3. Sprinkle with the juice and set aside.
  4. Toss the Matzolah, cinnamon, nutmeg and salt together in a bowl.
  5. Add the butter in chunks and work into the Matzolah mixture.
  6. Sprinkle the mixture on top of the pears.
  7. Bake for 35-40 minutes or until the top is golden brown.

Notes

Submitted by Ronnie Fein. Visit Ronnie Fein Blog Post

 

Chocolate Matzolah Mounds

Chocolate Matzolah Mounds

Ingredients

  • 2 cups Matzolah
  • 8 ounces chocolate chips kosher for Passover
  • 2 tablespoons peanut butter (for a Sephardic touch)

Instructions

  1. Heat chocolate chips in double boiler or microwave until just melted.
  2. Add peanut butter ( if that is your tradition), and mix until blended.
  3. Stir in Matzolah, coat evenly.
  4. While still warm, spoon Matzolah and chocolate mixture in individual mounds onto cookie sheet covered with wax paper.
  5. Refrigerate for at least one hour.
  6. Remove to a platter and serve.