Passover Pecan Bars Food

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PASSOVER PECAN BARS



Passover Pecan Bars image

This dessert is reminiscent of pecan pie. Cooking Light, April 2004. We didn't use coconut -- personal preference so increased the amount of chopped pecans. Didn't allow for chilling and cooling times.

Provided by Manami

Categories     Dessert

Time 1h25m

Yield 48 serving(s)

Number Of Ingredients 19

1 cup matzo meal (cake meal)
1/2 cup matzo meal
1 cup packed brown sugar
1/4 cup grated toasted pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter or 6 tablespoons unsalted margarine
1 large egg white
cooking spray
1 1/3 cups packed brown sugar
1/2 cup maple syrup
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
1 tablespoon vanilla extract
1 teaspoon fresh lemon juice
1/8 teaspoon salt
5 large egg whites
1 large egg
1/3 cup sweetened flaked coconut
2 tablespoons finely chopped pecans

Steps:

  • Preheat oven to 350ºF.
  • PREPARE CRUST:.
  • Lightly spoon matzo cake meal and matzo meal into dry measuring cups, and level with a knife.
  • Combine matzo cake meal, matzo meal, and next 4 ingredients(cake meal throguh salt) stirring with a whisk; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
  • Add 1 egg white, stirring until just moist; press into bottom of a 13x9" baking pan coated with cooking spray.
  • Bake for 20 minutes or until edges begin to brown; cool 15 minutes.
  • PREPARE FILLING:.
  • Combine 1-1/3 cups brown sugar and next 7 ingredients(brown sugar through 1 large egg) in medium bowl, stirring well with a whisk.
  • Stir in coconut and pecans.
  • Pour over prepared crust.
  • Bake for 30 minutes or until set.
  • Cool to room temperature.
  • Cover and chill at least 1 hour.
  • Cut into bars.

Nutrition Facts : Calories 95.6, Fat 3.2, SaturatedFat 1.5, Cholesterol 9.5, Sodium 33.9, Carbohydrate 16.1, Fiber 0.2, Sugar 12.7, Protein 1.1

PASSOVER PECAN ROLLS



Passover Pecan Rolls image

Like a cross between a popover and a nutty doughnut, this hits the spot for a Passover morning treat or could be filled with a creamy custard for a cream puff dessert.

Provided by RuizShannon

Categories     Breakfast

Time 50m

Yield 24 buns, 12 serving(s)

Number Of Ingredients 10

2 cups water
2/3 cup butter or 2/3 cup oil
1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups matzo meal or 2 cups ground matzo crackers
1 cup of chopped pecans
8 eggs
1/4 cup powdered sugar, for dusting

Steps:

  • Preheat oven to 425 degrees.
  • In a large sauce pan, heat water, butter or oil, salt and sugar to a boil.
  • Remove from heat and add vanilla and cinnamon.
  • Stir in matzo meal and pecans until it forms a ball.
  • Add eggs to the dough mixture, beating thoroughly after each one.
  • Drop onto greased cookie sheets (makes 24 buns).
  • Bake for 25-30 minutes, bottoms and tops should be lightly browning. (Switch pans on racks at 15 minutes in oven if they appear uneven.).
  • Remove from oven and dust immediately with powdered sugar.

Nutrition Facts : Calories 293.4, Fat 20.3, SaturatedFat 8.1, Cholesterol 151.1, Sodium 238.7, Carbohydrate 21.7, Fiber 1.4, Sugar 5.1, Protein 6.9

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