Presto Passover Granola

During Passover, breakfast options are very limited. Mark likes cereal, so this matzoh granola is a fast substitute when served with milk or yogurt. It’s crunchy, sweet and salty. Ryan enjoyed crumbling the matzoh, although much of it landed on the floor. Thank goodness for central vac. The ancient Israelites may have relished this as a snack, probably tastier than the Pharoah’s rations…I will bring some to work tomorrow for meeting breaks.

Presto Passover Granola

4 tablespoons unsalted butter, melted

1/3 cup honey

3 tablespoons maple syrup

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon salt

5 sheets unsalted matzoh, crumbled, or 2 1/2 cups matzoh farfel

1 cup almonds

1/3 cup golden raisins

Preheat the oven to 350 degrees. Line a baking sheet with foil. Combine butter, honey, syrup, cinnamon, ginger, salt. Add matzoh and mix again. Place on baking sheet and bake for 10 minutes. Mix, add almonds and bake for another 10-12 minutes. The granola will harden as it cools, and it will keep for one week.

(Adapted from Chow.com)

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Mummy’s Macaroons (Raspberry and Almond)

It’s Passover, time for prunes and Tums. Ryan and Chloe like to eat the sweet, egg matzoh, so I rushed home from work with a few boxes. Mark and I prefer Tam Tam crackers and the coconut covered marshmallows. Surprisingly, the kids won’t touch either of these goodies. Well, Ryan won’t eat pizza or ice cream drumsticks – we don’t know where he came from… Ryan was my sous chef again today, complete with chef’s hat and apron, he’s so handsome and cute, he should have his own show for toddlers on Food Network. Although he would need an entourage of cleaning staff to constantly assist him. He has his own bowl and spoon. The ingredients I use, I also put in his bowl. It’s an exercise in mixing, and messing. Chloe stays on the floor waiting for scraps to fall on to the hardwood. She then smears the sugar and coconut all over the kitchen, then decides it would make good shampoo. Needless to say, they both required long baths following this culinary exercise. These macaroons are ready almost instantly. For a different twist with a wow factor, make half with raspberry jam. These tiny pink and white puffs of almond joy are a really easy crowd pleaser to try over the holidays.

Mummy’s Macaroons

1 can condensed milk

1 egg white (beaten)

5 1/3 cups finely shredded coconut

2 teaspoons vanilla extract

1 teaspoon almond extract

2 tablespoons raspberry jam, red food colouring (optional for raspberry variety)

Preheat the oven to 325 degrees. Line a baking sheet with foil and grease with non-stick baking spray. Combine all ingredients. Add 2 tablespoons of raspberry jam to half the mixture, if desired. Drop by small scoop or roll into balls and place on the baking sheet. Bake for 10-15 minutes.

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