Gluten-Free Matza Balls:

Ingredients:

2 Eggs
2 Tablespoons Canola Oil
1/2 Teaspoon Salt
2 Tablespoons Club Soda
1/2 Cup Gluten-Free Oat Matza Meal

Directions:

Beat eggs with a whisk until lemon colored. Add oil, salt, and club soda. Beat well. Mix in Matza Meal (do not over mix). Let stand at room temperature for a few minutes (some people put in the freezer for a few minutes, some people put in the refrigerator for a few minutes. This person found that leaving the mix stand at room temperature worked best. You can experiment for yourself and see what works best for you).

Roll dough into small 1/2 inch balls. Fill pot halfway with water, bring to a boil. Reduce heat to low and drop balls into the water. Cover and let simmer for 45 to 60 minutes. Matza Balls are finished when they are white and fluffy in the center. If yellow, cook 10 minutes more. (Some people freeze matza balls until time to heat). Heat soup or broth. Add cooked Matza Balls.

Broccoli Knishes

Submitted to MDKWI by Bubbie Fay

1 cup mashed potatoes
1/3 cup matza meal /regular or gluten free
2 tbsp. potato starch
1/2 small onion, finely chopped
2 egg whites or 1/4 cup Passover egg substitute
1/2 tsp. black pepper
1/4 tsp. salt
1 cup fresh or frozen broccoli, steamed and finely chopped
Cooking spray
Preheat the oven to 375 degrees.

In a bowl combine the potatoes, matza meal, potato starch, onion, egg whites, pepper and salt and knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal.

Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot. Serves 6.

Chocolate Dipped Macaroons:

Ingredients:

1/4 Cup Matza Meal
1 Cup Sugar
1/2 Teaspoon Salt
4 Large Egg Whites
1 Teaspoon Vanilla Extract
4 Cups Unsweetened, Shredded Coconut

Directions:

Preheat over to 350 F. Line cookie sheet with parchment paper. Sift together matza meal, sugar, and salt. Whip egg whites until stiff peaks form, then fold in the matza meal mixture. Fold in vanilla extract and coconut. Drop by tablespoonf uls onto cookie sheet.

Bake 15 to 20 minutes, until golden. Let cool on wire rack. These freeze very well.

Chocolate Dipping:

Melt chocolate in microwave for 1 minutes (time may vary according to microwave strength). Stir well to see how much more melting time is needed. (You can also melt the chocolate in a double-boiler until smooth). Dip macaroons into chocolate to coat top half or one side. Put onto wax paper covered plate or cookie sheet and harden in the refrigerator.

Flourless Chocolate Cake 1:

Ingredients:

4 oz. Gluten-Free Bitersweet Chocolate
1/2 Cup Gluten-Free butter or margarine
3/4 Cup Sugar
3 Eggs, lightly beaten
1/2 Cup Unsweetened Cocoa

Directions:

Grease a 7 or 8 inch Spring Form Pan or Round Pan. Line bottom with a circle of wax or parchment paper and grease the paper.

Break enough chocolate into pieces and put with butter/margarine into a microwave safe bowl that will be big enough to eventually hold all the ingredients. Cover bowl with plastic wrap and microwave until chocolate and butter are melted. (Depending on the strength of the microwave, it could take anywhere from 1.5 to 4 minutes).

Remove from microwave. Stir until chocolate and butter are well mixed. Add sugar and mix well. Add eggs and keep mixing well. Sift cocoa onto mix and stir until just mixed. Put batter into greased pan. Bake at 375 F for 25 minutes or until top has formed a thin crust. Cool cake for 5 minutes then invert onto a plate.

Topping Suggestion:

Sift unsweetened cocoa or sweet ground chocolate onto cake, then sprinkle with cinnamon.

Flourless Chocolate Cake 2:

Ingredients:

4 oz. Fine-Quality Bitersweet Chocolate (not unsweetened)
1 Stick (1/2 cup) Butter/Margarine
3/4 Cup Sugar
3 Large Eggs
1/2 Cup Unsweetened Cocoa Powder

Directions:

Preheat over to 375 F and grease an 8 inch round baking pan. Line bottown with a round piece of waxing paper and grease the paper.

Chop chocolate into small pieces. In a double boiler, melt chocolate with butter over barely simmering water until smooth. Remove top of double boiler and whisk in sugar. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven for 25 minutes, or until top has formed a thin crust.

Cool in cake pan on rack for 5 minutes. When cooled, invert onto a serving plate. Cake keeps, after being cooled completely, in an airtight container for 1 week.

Gluten & Dairy Free Matza Bark:

Submitted to MDKWI by Bubbie Fay

1 1/2 TO 2 Bag Chocolate Chips 18 T0 24 ounces
8 TO 16 ounces Chopped medium or broken nuts
3 1/2 TO 4 Matza's regular or gluten free
1 C. Butter or Unsalted Margarine
1 C. packed Brown Sugar

Preheat oven to 400 degrees. Use Jelly Roll Pan greased or sprayed.

Use enough Matza to cover pan. Cut Matza to fit.

Mix 1 cup butter with 1 cup packed brown sugar in a 2qt. pan. Cook over medium heat stirring constantly. Bring to a boil and boil for 3 minutes. Use a wooden spoon, spread the hot mixture over Matza as evenly as possible. Place in preheated oven and bake for 5 minutes. Remove from oven and sprinkle choclate chips over brown sugar mixture. Place back in oven for 2-3 minutes and remove.

Sprinkle nuts evenly over chocolate. Place in the fridge for about an hour. Remove from fridge, lift out of pan and break into pieces. Store in zip lock bag in fridge until ready to use.

Hope Levy Kott's Spinach Kugel (Dairy):

Ingredients:

2 16oz. Bags Chopped Spinach, defrosted with all the excess water squeezed out
1 lb. Ricotta Cheese
4 Eggs, beaten
1 Teaspoon Kosher Salt
1/2 Teaspoon Nutmeg
Ground Pepper to Taste
Juice of 1 Lemon
1/2 Cup EACH of Parmesan Cheese and Ground Almond Meal, mixed together
Oil, for the pan
Paprika

Directions:

Preheat Oven to 375 F, grease 9x13 baking pan.

Mix all ingredients together, EXCEPT paprika and 1/4 cup of parmesan/nut meal mix.
Spread spinach in baking dish. Sprinkle remaining cheese/nut mix over the top. Sprinkle with Paprika.

Cover with foil and bake for 35 minutes. Remove foil and bake 10 to 15 minutes MORE until top begins to brown. Can be served Hot or Cold.

Macademia Torte:

Ingredients:

5 oz. Unsalted Macademia Nuts
8 oz. Bittersweet Parve Chocolate Bars
2 Tablespoons instant coffee, dissolved in 1/3 cup water
4 Eggs, seperated
12 Tablespoons (1 1/2 sticks) pareve margarine, cut in pieces and softened
1/2 Cup Potato Starch
1/2 Cup Sugar, divided
Pinch of Salt
6 oz. Bittersweet Pareve Chocolate Bar (for the glaze)
2 Tablespoons Instant Coffee, dissolved in 1/3 cup water (for the glaze)

Directions:

Preheat oven to 350 F. Grease a 9 inch round cake pan, cover botton with a circle of wax paper that is cut to fit. Grease the paper.

Toast macademia nuts on a baking sheet in oven for 8 to 10 minutes, until golden brown, DO NOT LET BURN. Cool. Raise oven temperature to 375 degrees.

Melt chocolate and coffee in a saucepan over low heat, stirring until smooth. Remove from heat and stir in egg yolks, one at a time. Return pan to medium heat and stir gently until mixture is slightly thickened. Remove from heat and stir in margarine, mixing until blended.
Using a blender or food processor, grind nuts until fine but NOT oily. Add potato starch and 1/4 cup sugar to nuts. Add to chocolate mixture. Beat egg whites and salt until soft peaks form. Add remaining sugar, a little at a time, still beating until soft peaks form. Fold whites into chocolate mixture.

Pour into cake pan. Bake 24 minutes, until cake is puffed and knife inserted in center comes out with slightly creamy coating. Cool on rack 45 minutes before removing from pan. Cake may sink and surface crack.

Meanwhile, melt chocolate and coffee for topping in a small saucepan over low heat, stirring until smooth. Cool slightly. When cake is cool, invert onto a serving dish. Remove paper and spreak glaze over top and sides. Refrigerate (preferrably overnight), or freeze. Remove from refrigerator about 30 minutes before serving.

Nana José's Chocolate Pecan Cake:

Submitted to MDKWI by Bubbie Fay, published: March 31, 2009 in the New York Times Food Section Adapted from Patricia Jinich

Ingredients:

1/4 cup plus 1 tablespoon unsalted butter or pareve margarine
6 ounces bittersweet chocolate
1 cup pecans
6 large eggs
1 teaspoon vanilla extract
1 cup sugar
Dash of salt

Directions:

1. For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.

2. Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.

3. Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.

Yield: 8 to 10 servings.

Persian Almond Cookies

1 lb of sliced almonds
3 large egg whites
1 cup sugar
3 tsp powdered vanilla (can purchase at specialty gourmet or health food store)

Stir/beat egg whites very lightly in a bowl (do not whip them). Add sugar and vanilla and mix a bit more. Stir in almonds and continue stirring until completely coated.

Place parchment paper on a cookie sheet.  Drop almond mixture by teaspoon on paper and flatten them.

Bake in slow oven (200 or 220) for at least an hour until they turn lightly browned.

NOTE:  Bake only one tray at a time.  Should make about 2-3 trays worth, so will take about 1-3 hours to bake them all.  (I usually fit them all onto 2 cookie sheets; you can crowd them because they don’t spread when baking.)

Store in plastic container in refrigerator.  Cookies are very fragile and break easily

Pine Bark Candy         

Pre-heat oven to 400*

Line cookie sheet with sides, with aluminum foil and Gluten Free Oat Matza
2 sticks margarine
1 cup white sugar
1 Package of Chocolate Chips

Bring margarine and sugar to boil in saucepan ,pour over crackers and bake 7 ( seven) minutes in 400* oven.Remove carefully and sprinkle chocolate chips over cracker, margarine mixture  immediately, allowingto melt. Spread over entire surface and cool , break into  pieces when thoroughly chilled. Keeps for weeks in refrigerator.

Poached Pears:

Ingredients:

2/3 Cup Dry Red Wine
2/3 Cup Water
3/4 Cup Sugar
1 Strip Lemon Rind (more can be used)
1 Cinnamon Stick
4 Ripe Bartless Pears (just cook longer if not ripe)
Slivered Almonds for Garnish (optional)

Directions:

Cook wine, water, sugar, lemon rind, and cinnamon stick over medium heat until sugar dissolves. Boil for 3 minutes. Peel pears, leaving stems ON. Place pears in liquid and poach (covered) until soft - at least 30 minutes. Turn pears gently during poaching time. Remove pears from liquid, continuing to have the liquid boil until thick and syrupy. Pour syrup over pears.

Serve warm, cold, or at room temperature. Garnish with slightly toasted almond slivers if desired.

Sweet Vegetable Kugel:

Submitted to MDKWI by Bubbie Fay. From Southern Living, for gluten - modify by using Gluten Free Matza and use the gluten, it works great!

Pre heat oven 350 degrees, toast pecan's 5 to 8 min. Cool in pan about 15 min. Reduce heat to 325 degrees.

Ingredients:

3/4 c. chopped pecans or med to sm. pieces, toasted [reserve 3 to 4 Tbsps]
4 c. peeled and grated yams [1 large]
2 c. grated gala apples, with skin or peeled your choice
I didn't peel mine! [ 2 to 3 large]
3 c. carrots peeled and grated
1 c. matza meal
1/2 c. [2 cubes] margarine unsalted, melted
1/2 c. sugar
1 teasp. salt
3/4 to 1 Tbsp. ground cinnamon
1/4 teasp. ground nutmeg

Directions:

Stir together yams, and next 9 ingredients, add remaining pecans in large bowl until blended; soon mixture into lf greased muffin pans, or into a 9 x 13 greased pan but only fill, leaving about 1 1/2 inches at top, if any is left over you can bake in ramekins or muffin pans that are greased 1 st. Bake covered for 45 min. increase oven temp. to 350 and bake 15 min. [uncovered] or until edges are golden brown, top with reserved pecans.

Three Berry Lemon Trifle:

Submitted to MDKWI by Bubbie Fay.

1 can (14 oz.) low fat sweetened condensed milk
1 carton (8 oz.) lemon yogurt (look for organic as it does not contain corn syrup)
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 cup whipped cream (you can use cool whip when it is not Passover; otherwise, make fresh)
Passover pound cake cut into cubes (2-3 loaves: Osem has a kosher and GF one)
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 T slivered almonds, toasted

Directions:

In a large bowl, combine the sweetened condensed milk, yogurt, lemon juice and peel. Fold in 2 cups whipped cream.

In a 3 qt. Trifle bowl, or deep salad bowl, layer a third of the cake, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top will all the blueberries. Repeat with the remaining cake pieces and lemon mixture. Top with all the raspberries.

Spread remaining whipped cream over raspberries, sprinkle with almonds. Cover and refrigerate for at least 8 hours.

Yields: 16 servings (You may prepare the night before)

A Special Thank You to All Who Sent in Recipes

Gluten-Free Recipe References:

**Many people sent in "Recipe References," recipes that they have tried that can be found in different cookbooks. Here are some of those recipe names and the cookbooks they come from.**

1. Unbelievable Brownies from Passover by Design

2. Flourless Chocolate Torte from Kosher by Design

3. Flourless Cakes from Tyler Florence on www.foodnetwork.com

4. Flourless Cakes from Scott Adams on www.celiac.com

5. Some people suggest just trading out regular Matza Meal and using the Oat Matza Meal.