Passover Carrot Kugel
Source of Recipe
"Grandma Doralee Patinkin's Holiday Cookbook", by Doralee Patinkin Rubin
1/4 cup cake meal
3/4 cup potato starch
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 pound butter or margarine
1/2 cup oil
1/2 cup brown sugar
2 egg yolks
1 3/4 cups carrots -- grated
1/4 cup fresh lemon juice
1 lemon -- grated rind of
3 egg whites
Sift the cake meal, potato starch, salt, and spices together. Combine margarine, oil, brown sugar, and egg yolks in a food processor. Blend well. Add the carrots and lemon juice and rind and blend once again. Incorporate the dry ingredients. Remove batter to a large bowl. Beat the egg whites until stiff and fold into the batter.
Pour into a 4 1/2-cup greased ring mold or an 8-1/2 x 11-inch baking pan. Place in refrigerator overnight. Remove from refrigerator and allow to stand at room temperature for 1/2 hour prior to baking.
Preheat oven to 350 degrees F.
Bake for 45 to 60 minutes. Test with a toothpick at 45 minutes.
This may be frozen unbaked. When ready to bake, remove from freezer and allow to stand at room temperature for about 1 hour before baking. It may be necessary to allow additional time for baking if not thawed completely.
Yield: 10 to 12 servings.
Categories: Kugels, Jewish, Passover
Recipe typed for you by Judi Mae Phelps.
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