On Apr 15, 10:46*pm, wrote:
> I would like to try some new dishes this year, *especially desserts.
> Please post a favorite or two.
> TIA and very best wishes,
> Ellie *

Hi,This isn't exactly a recipe, but last year I made the best KLP
apple crisp.
Used parve margerine coarsely crushed matzo and brown sugar. Sliced
apples with a little
potato starch and dried cherries. Nutmeg, cinnamon and/or allspice
optional

Also Matzo "Toffee" ( KLP dairy if you have KLP sugar and chips)
whole matzot
1 stick of butter
1 cup brown sugar
1 pkg chocolate chips
1/2 to 1 cups chopped nuts (toasted almonds, hazelnuts or pine nuts?
macadamia?

Line a jelly roll pan with no stick (or sprayed) aluminum foil and
cover the foil with matzot. Heat butter and sugar until they both
melt. Pour that stuff over the matzot as evenly as you can. Bake 5
minutes at 400 degrees (watch, don't burn!) Remove from oven and
sprinkle chips over matzot. When chips melt, Spread over matzot and
sprinkle with toasted nuts. Refrigerate till cool. Break into pieces.
Keep in a cool place. Also works with regular saltines if it's not
Passover.

bShalom,
Lynn in Fargo