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4 Quick and Delicious Passover Recipes

Risa Nye’s recipes for Passover make us want to get cooking! If you need a few last minute additions to your seder menu, these are good. Read more from Risa on her blog.


4 Quick and Delicious Passover Recipes

Carrot Kugel

Preheat oven to 375°

4 c. grated carrots

¾ c. brown sugar

1 c. matzo meal

¾ cup butter

Pinch of salt

4 eggs, separated


Combine all ingredients except egg whites. Beat egg whites until stiff and fold in. Bake in a greased pan for 45 minutes.



Makes 12 or more servings

Preheat oven to 350°

4 white potatoes

4 sweet potatoes

2 bunches of carrots

2 onions, chopped

2 tsp. salt

½ c. oil

Honey to taste


Peel and cut potatoes in chunks. Peel and slice carrots. Steam until tender.

Sauté onion in oil. Cook until golden brown. Add onions, salt, and a little honey to carrots and potatoes. Turn into a baking dish and cook until slightly browned.


Chocolate Mousse Cake

Preheat oven to 325°

7 oz. semi-sweet chocolate

½ c. unsalted butter

7 eggs, separated

I c. sugar

1tsp. vanilla

1/8 tsp fresh lemon juice


Melt chocolate with butter over simmering water. Stir until smooth. Whisk egg yolks with ¾ c. sugar until pale and fluffy. Gradually stir in chocolate and vanilla. Beat whites with lemon juice until peaks form. Add remaining sugar and beat until stiff. Fold whites into chocolate mixture. Pour ¾ of batter into 9” spring form pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Remove form, trim edges. Spread remaining batter over cake. Refrigerate overnight (or 8 hours).


Mom’s Pesach Sponge Cake

Preheat oven to 350°

8 eggs, separated

1 c. sugar

2 T. potato flour

1 c. matzo cake meal

Juice and grated rind of 1 orange

Pinch of salt


Beat whites and salt together until foamy; add sugar gradually. Beat until mixture holds shape. Meanwhile, beat yolks with juice and rind, then add to whites. Still beating, add cake meal and flour one spoonful at a time. Bake in a spring form pan for one hour. Cool.

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