Friday, April 25, 2008


I really would love to give you a challah recipe. Or this really weird yet oddly delicious rice salad recipe. Or a variety of fun fillings to make to go along with yummiest flakiest crust recipe in the universe.

But that would be cruel.

However we are almost done with all this unleavened fun and I think that means 2 things.

Thing 1- You need a recipe with as little matzah byproduct in it as possible.

Thing 2-You deserve something to look forward to.

So I’ve selected a recipe that is yummy in its Pesach form…light and sweet, impressive and easy. Bonus points because it doesn’t taste Pesachy (well compared to say, matzah straight up). Extra bonus points because it does not contain any of that elusive Pesach stick margarine.

Baubie Radine’s Kamish Not Bread

1 cup oil

2 cups sugar

Juice of 1 lemon

3 eggs

½ cup nuts (optional)

2 ¾ cups cake meal

-Cream together oil and sugar

-And lemon juice, mix

-Add eggs, one at a time, keep on mixing

-Add nuts and cake meal, mix and think of how great your muscles will be by the time the cake meal gets incorporated

Pour into a greased 9x9 pan and bake at 325 for 1 hour or until set.

Cut and turn the pieces on their sides and sprinkle with cinnamon sugar.

Return to oven until brown.

In its non Pesach form it is also easy, yummy, different from most everyone else’s version and honestly my brother loves it more than anything else (except for his niece) and he is seriously the pickiest human being on earth.

Mahotma Baubie’s Kamish Bread

3 eggs

1 ¼ cup sugar

¾ cup oil

2 teaspoons lemon juice

2 teaspoons vanilla

1 teaspoon almond extract

3 cups flour (oh how I miss thee)

2 teaspoons baking powder

¼ teaspoons baking soda

-Beat eggs

-And sugar, oil, lemon juice, extracts

-Mix dry ingredients in a separate bowl

-Slowly add dry ingredients to oil and sugar mixture

-Thank the Kitchen Aid gods that you have a great mixer around when it’s not Pesach (or just work on those triceps again).

Pour into a greased 9x 13 inch pan (it gets really thick so after you put it in the pan you might need to moisten your hands and smooth the surface) and bake at 350 for 25-30 minutes.

Cool and cut into squares or diamonds and then place pieces side up onto a cookie sheet.

Sprinkle with cinnamon sugar.

Bake at 275 for 15 minutes until crunchy.

Mahotma Uncle’s Favorite version: Return the mishes to the oven for just a couple minutes. He likes them soft.

The But I Don’t Wanna Go Back to the Grocery Store version: It is totally just as delicious without the almond extract.


Anonymous said...

Sounds delicious! Now I have dessert for this shabbos AND next shabbos...thanks!

Anonymous said...

But in a blindfolded taste test, which would take the cake?

Ima Shalom said...

I just made them. Delicious! Now if I could just stop "sampling" them...