BF&F – Best Friends and Foodies

Posts tagged “passover

baking tuesday – passover apple pecan pie – townie


during passover you’re not supposed to eat anything with leavening..  this pie was delicious!!  we didnt even miss a crust! next time i might add some craisins and more pecans!  YUM



Passover Apple Pecan Pie

adapted from the shiksa


  • 3 granny smith & 2 gala apples – peeled, cored, and chopped
  • 1/4 cup butter, divided
  • 1/2 cup applesauce
  • 1/3 cup white sugar
  • 5 tbsp brown sugar, divided
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/2 lemon, juiced
  • 3 egg matzos, crushed into large crumbs
  • 2 eggs
  • 1/2 tsp salt
  • Nonstick cooking oil spray
  • 3/4 cup finely chopped pecans

Preheat oven to 350 degrees F. In a medium saucepan, melt 2 tbsp butter or butter substitute. Add applesauce, white sugar, 2 tbsp brown sugar, cinnamon, vanilla, nutmeg and lemon juice. Stir till well combined, then bring to a boil.

Reduce heat to medium and add diced apples to pan. Stir apples till they are well coated with sugar mixture. Cover the pan and cook over medium heat for exactly 8 minutes, stirring occasionally. Do not overcook. Uncover apples at the end of cooking and remove from heat; allow to cool.

Meanwhile, place crushed matzos into a large mixing bowl and cover with water. Let matzos soak for 1 ½ minutes (no longer), then drain in a colander. Gently squeeze the matzo crumbs in the colander to remove excess moisture.

In a small bowl, beat the eggs with the salt.

Add eggs to the matzo and stir till well combined.

Pour cooled apples and sugary syrup from the pan into the mixing bowl with the matzos. Stir till combined. Reserve the pan.

Spray a deep pie dish generously with cooking oil spray. Pour the apple mixture into the pie dish.

In the same saucepan you used to cook the apples, melt 2 tbsp butter, or butter substitute, then stir in 3 tbsp brown sugar and mix to form a thick syrup.

Stir chopped pecans in the syrup till they are well coated. Remove pan from heat.

Sprinkle candied pecans evenly over the top of the apple pie.

Bake pie for 45-50 minutes, until the top is golden brown and pie is cooked through. Serve warm.


baking tuesday – coconut macaroons – townie

a couple weeks ago the husband and i went out for a nice dinner.. although we didnt order dessert there, the waiter was nice enough to bring over a few coconut macaroons for us to nibble on!  they were amazing!  even the husband who isnt a fan of coconut loved them…   so ever since i’ve been thinking about those yummy macaroons!   i decided to try the barefoot contessas recipe.  these would be perfect for passover since there’s no flour in them..  they came out delicious, but different from the restaurant!  i’ll have to keep trying!  YUM


Coconut Macaroons

adapted from barefoot contessa


  • 14 ounces sweetened shredded coconut
  • 14 ounces non-fat sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites at room temperature
  • 1/4 teaspoon kosher salt


Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.