Matzo Pudding Recipes
ENGLISH MATZOH PUDDING
Make and share this english matzoh pudding recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350.
- grease an 8x8 baking dish and sprinkle with ground almonds.
- crumble matzoh in a large bowl.
- add apple juice, eggs, and remaining ingredients, mix well.
- pour into baking dish, bake for 40-50 minutes until firm and brown.
SWEET MATZO AND COTTAGE-CHEESE PUDDING
Categories Egg Nut Brunch Dessert Bake Passover Raisin Pecan Spring Kosher Cottage Cheese Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack.
- Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon, pecans, and raisins.
- Coat bottom and sides of an 8-inch square baking dish or pan with half of butter. Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage cheese mixture. Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar.
- Bake pudding in middle of oven until golden, puffed, and set, about 1 hour. Cut into squares and serve warm.
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- Preheat oven to 350°F. Coat a 3 quart oven-proof baking dish (about 13- x 7-inches) with cooking spray.
- In a large bowl, whisk together eggs, egg whites, salt and pepper until well-combined; stir in broth.
- Run each sheet of matzo under cold water and shake off excess moisture; crumble matzo into egg mixture and stir well to coat. Refrigerate for 30 minutes, tossing once or twice.
- Meanwhile, coat a large skillet with cooking spray; set over medium heat. Add onions and celery; sauté until onions turn translucent, about 10 minutes. Add mushrooms; cook, stirring frequently, until vegetables brown and start to caramelize, about 15 to 20 minutes.
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- Preheat the oven to 350 degrees. Grease a small (casserole with butter or margarine and set aside.
- Warm the juice (I microwave 30 seconds on high) in the small bowl. Add the raisins and set aside. (To add extra color, I often mix yellow and dark raisins.) The raisins soak up some of the juice and get plumper and soft. After that happens, drain the excess juice.
- Soak the matzo pieces in the bowl with a few cups of water for a few minutes until just soft, but not disintegrated. Drain well, pressing the matzohs with your hand so most of the water drains out.
- Add the sugar and cinnamon, grated lemon peel, and eggs. Mix well, but not too roughly. The matzo may break up more and the resulting mixture has matzoh pieces of varying sizes.
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