Family Recipes

Aunt Sarah’s Passover Wine Cake
Sarah Cook, Portland, Maine

preheat oven to 350 F
8 x 10 inch Pyrex pan lined with waxed paper
separate 14 eggs
1 and 1/4 cup sugar
3 oz. sweet red wine
1 cup chopped walnuts
2 tsp. cinnamon
2 Tbl. potato starch, sifted with matzo cake meal to equal 1 and 1/2 cup

beat yolks and sugar 15 minutes
beat whites until stiff
beat dry ingredients and wine into yolks
fold whites into yellow mixture
bake 45 minutes
cool
spread a mixture of sugar and cinnamon over top with a damp hand.

Sarah Nelson Schwartz Cook, Portland, Maine
transcribed and measured by Pat Schwartz

 

Aunt Fanny’s Chocolate Cake
Fanny Supovitz, Lewiston Maine

 

Aunt Fanny’s Noodle Kugel
Fanny Supovitz, Lewiston Maine

1/2 lb. medium noodles, cooked
1 cup sour cream
1/4 lb. cottage or cream cheese
1/4 lb. butter
2 Tbs. sugar
1 tsp. salt
3 eggs
9 oz. crushed pineapple with juice

mix well and add to cooked noodles
Top with 3/4 cup crushed corn flakes, 2 Tbs. brown sugar and 2 Tbs. melted butter.

Bake at 350 F oven in greased pan for 45 minutes

 

Aunt Bertha’s Passover Bagels
Bertha Thorner, Portland Maine

preheat oven to 350 F
1/4 cup oil
3/4 cup water
1/2 tsp. salt
1/2 tsp. sugar
1 1/4 cup matzo meal
2 eggs

bring water, oil, salt, and sugar to a boil
add matzo meal and mix thoroughly
add eggs one by one and mix well after each
roll in hands moistened with cold water to form little bagels
bake on a greased cookie sheet 45–50 minutes.

Bertha Smith Thorner, Biddeford and Portland, Maine