RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cookies: Blondies - dairy, pareve
Baker Boulanger - http://www.betterbaking.com/baker2/doubleday2blo.html Marcy Goldman also gives some recipes in the latest "issue" from her forthcoming cookbook, A Treasury of Jewish Holiday BakingŠ, due to be published in August, 1998. ---------- Passover Blondies A rich bar with a smooth caramel taste. Especially good cold. 1 1/2 cups brown sugar 1/4 cup white sugar 1 tablespoon Passover vanilla sugar 1 cup unsalted butter or unsalted Passover margarine 2 eggs 1/4 teaspoon salt 1 cup matzoh cake meal 1 cup potato starch 1 cup coarsely chopped semi sweet chocolate 1 cup coarsely chopped walnuts or pecans Line an 8 by 10 inch brownie pan with greased foil, ensuring you have overhang to lift out squares later. Cream brown sugar, white sugar, vanilla sugar with butter or margarine. Blend in eggs. Stir in salt, matzoh meal, cake meal and potato starch. Then fold in chocolate and nuts. Chill twenty minutes. Preheat oven to 350 F. Spread press batter into prepared pan. Bake until done, about 35-40 minutes, until centre is just set, not jiggly. Cool well, then use foil to lift squares from pan. Makes 30-40, depending on size.
