Rosalyn Tauber's Orange Marmalade Bars
Source of Recipe
"The New York Times Passover Cookbook", edited by Linda Amster
1/4 cup unsalted pareve margarine*
1 cup sugar
1 cup matzoh meal
1/2 cup potato starch
plus
1 tablespoon potato starch
2 large eggs
1 cup orange juice
1/3 cup orange marmalade
or
1/3 cup strawberry preserves
1 teaspoon cinnamon
1/4 cup nuts -- chopped
1 tablespoon unsalted pareve margarine -- melted*
*The word pareve is used to tell you that the food contains neither meat nor dairy and can be used with both types of foods. It means it is a neutral food.
Preheat the oven to 350 degrees F.
In a mixing bowl, cream the margarine and 3/4 cup of the sugar together until light and fluffy.
In another bowl, sift together the matzoh cake meal and potato starch and add to the margarine mixture. Stir gently until smooth.
In another bowl, beat together the eggs and orange juice. Add to the cake meal mixture, stirring gently. Grease a 9-inch square pan with margarine and lightly sprinkle potato starch on the bottom. Pour half of the batter into the prepared pan.
Spoon the marmalade or preserves over the batter and top with remaining batter. In a small bowl, combine the remaining sugar, cinnamon, nuts, and melted margarine and sprinkle over the top of the batter. Bake 30 to 35 minutes. Cool in the pan. Cut into squares.
Makes 16 squares.
Categories: Cookies, Jewish, Passover
Recipe typed for you by Judi Mae Phelps.
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