Passover Pecan Bars Food
PASSOVER PECAN BARS
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
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
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
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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- To prepare the 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 (matzo cake meal through 1/4 teaspoon 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 just until moist; press into bottom of a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 20 minutes or until edges begin to brown; cool 15 minutes.
- To prepare the 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 the prepared crust. Bake at 350° for 30 minutes or until set. Cool to room temperature. Cover and chill at least 1 hour. Cut into bars.
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