Passover Inpiration


Membership in Sisterhood is sweet.

We know we cannot send you flour-s, so please enjoy this flour-less recipe. Share other Passover recipes, hints, tips by sending an email to Rhonda Grimm at [email protected] She will post your creations to this page!



Several years ago at our family Seder we were observing our tradition of having every person at the table read a few paragraphs of the Haggadah, even small children who were just learning to read.  Do you remember one of the phrases:  " at this time we honor our patriarchs and our matriarchs...." little 8-year-old girl proudly read: "at this time we honor our patriarchs and our MARIACHIS."  Viva San Antonio!   Happy Passover.      Frances Goodman



Matzo Brickle


4 - 6 sheets of matzo
1 cup (2 sticks) salted butter
1 cup light brown sugar
1 12 oz package semi sweet chocolate morsels, or 12 ounces of your favorite chocolate (I prefer dark)
1 cup nuts - optional (sliced almonds, pecans, whatever you prefer, toasted or not)
kosher or sea salt


Preheat oven to 400 degrees.

Line a baking sheet tightly with foil.

Fill with one layer of matzo, break as needed to fill gaps as tight as possible.

In a heavy sauce pan over medium heat, melt butter with brown sugar, add a pinch of salt.  Stir constantly until fully incorporated and it begins to boil. Continue to cook and stir as it thickens and the sugar is completely melted  (3-4 minutes). Mixture will coat the spoon well.

Pour mixture over matzo and spread (no need to be perfect, it will even out in the oven).

Place the baking sheet in the oven for 3 minutes.

Remove from the oven and sprinkle with chocolate chips. Wait a minute or two for the chips to soften (no need to go back in the oven, it's hot enough to melt the chips). Spread the melted chocolate with a spatula and top with nuts of your choice.

Sprinkle with 1 tsp kosher or sea salt.

Place in the freezer (or fridge) to cool completely (make sure it's really cold before removing).

Remove from the freezer, peel off the aluminum foil and break into pieces.

Store in the freezer in an airtight container or ziplock bag. It will store for months (only if you forget it is there and don't eat it all!).


Yield: about 50 pieces.

Robin Kressbach (adapted from a recipe Courtney Silver shared with me years ago!)




10 eggs, separated and at room temperature

14 Tablespoons (about 1 cup) sugar

6 oz. bittersweet or semi-sweet chocolate, melted and cooled

2 cups finely chopped (not ground) walnuts


Preheat oven to 350 degrees.

Beat the egg yolks and sugar until very thick and lemon colored. Stir in the chocolate. Fold in the nuts.

Beat the egg whites until stiff but not dry and fold into the chocolate-nut mixture.

Turn into a greased 10 inch springform pan and bake 1 hour or until the center springs back when lightly touched with the fingertips.

Cool in the pan.


Yield: 8-10 servings.

Barbara Moss




2 cups matzo farfel

cold water

2 eggs

½ tsp. salt

½ cup sugar

2 Tbls. margarine or oil

1 apple, pared and dices or 1 banana, sliced

½ cup chopped nuts

In bowl, cover farfel with cold water.  Drain immediately.  Beat eggs with salt, sugar and margarine/oil.  Add farfel.  Stir well.  Add fruit and nuts.  Gently mix.  Pour mixture into a greased 8" square baking pan.  Bake at 350 until brown, 30 to 40 minutes.

Lisa Goldstein




6 matzas

6 eggs

1 cup sugar

1 teaspoon vanilla

2 tablespoons margarine, softened

1 cup soaked raisins

1/2 cup chopped pecans

2 granny smith apples, grated

Preheat oven to 400 degrees F. Break matzah into small pieces. Place in a medium-sized bowl and cover with hot water. Wait one minute and drain.

In another bowl, beat the eggs. Add sugar, vanilla, margarine, raisins, pecans and apples. Mix with the matza. Pour into greased 3-quart casserole. Sprinkle with cinnamon and sugar. Dot with margarine. Bake at 400 degrees for 10 minutes. Lower heat to 300 degrees and bake for another 20 minutes. Great warm or cold.   Serves 8.


Yield: 8 servings.

Lisa Goldstein






A few years ago some of our Sisterhood members spent an afternoon in the Temple kitchen preparing Passover foods.  We were working with matzah and I hated to see the empty boxes thrown away as we were using a brand that had a distinctive matzah design on the box. (I don't remember which one it was.)  As I rescued them from the trash I had no idea what I would use them for.  Later that evening as I was cutting the boxes apart it became apparent that they wouldn't be good for anything since the usable pieces were just too small.  BINGO!  The birth of the matzah placecards!

Whether family Seders are small or large, these place cards are a fun addition to any table and I'm attaching the "recipe"  with those who might like to try it.

Happy Passover,

Debbie Kempler

 Matzo Placard

To make these place cards you'll need:

1) Cardboard matzah boxes with matzah design*  

2) Scissors

3) White cardstock or clear vellum

4) Pen or markers

5) Doublestick tape or vellum adhesive

Nice to have:

Pinking Shears

* If you don't have enough matzah boxes you may put a whole matzah board (enclosed in a clear Ziploc bag) on your printer. Gently cover with a dark towel to keep out the light while printing.



1)Cut cardboard boxes into 4 by 4 inch squares. Fold in half to make a  "tent."

2) Write guest's name on a small strip of cardstock or print a font onto vellum.

3) Adhere cardstock onto one side of placecard with doublestick tape.  If using vellum, use vellum adhesive.  

4) Trim around place card with pinking shears for a more realistic look.


Debbie Kempler