martes, 14 de agosto de 2012



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4 McIntosh apples, peeled and chopped
1 tablespoon brown sugar, or more to taste (optional)
Pinch of cinnamon

Place apple pieces in a medium microwaveable bowl. Cover and microwave until softened, about 4 minutes. Mash, add brown sugar, if using, and cinnamon


8 oz. almond paste, broken into small pieces 1 cup sugar
2 egg whites
sliced almonds, preferably with skins on
bittersweet or semi-sweet chocolate, pareve
Place almond paste and sugar in food processor and pulse until it is all grainy like sugar. Add the egg whites and pulse until it is all combined. It is quite sticky. Line a cookie sheet with sliced almonds. Put mixture into a piping bag (you can also use a zip lock bag with a hole cut in the corner) and pipe small, straight lines of the dough onto the almonds. Make logs about 1 1/2 inches long, keeping in mind that they puff up while baking. Roll until covered with almonds. Shape into horseshoes (crescents). Transfer to parchment lined baking sheets. Bake in 350 degree Fahrenheit oven for 15-20 minutes, until light golden brown. Check often during baking to be sure the almonds don't burn. Do not over bake. Let sit for a minute and loosen from baking surface using a spatula. After horseshoes have cooled, melt chocolate and dip ends or drizzle cookies.


2 1/4 cups whole or slivered blanched almonds
1 1/2 cups sugar
3 large egg whites
1 packet vanilla sugar (optional)

Position rack in upper third of oven and preheat to 350 F. Line 2 baking sheets with parchment paper or wax paper. Grease liner lightly with margarine. Grind almonds with 1/4 cup sugar in food processor until mixture forms fine, even crumbs. Add egg whites and vanilla sugar, if using, and process until smooth, about 20 seconds. Add remaining sugar in 2 additions and process about 10 seconds after each or until smooth. With moistened hands, roll about 1 Tablespoon mixture between your palms to a smooth ball. Put on prepared baking sheet. Continue shaping macaroons, spacing them 1 inch apart.
Press each macaroon to flatten it slightly so it is about 1/2 inch high. Brush entire surface of each macaroon with water. If both baking sheets don’t fit on rack, bake them one at a time. Bake macaroons 18 to 20 minutes or until very lightly but evenly browned. Centers should still be soft. Remove from oven.
Lift one end of paper and our about 2 Tablespoons water under it, onto baking sheet; water will boil on contact with hot baking sheet. Lift other end of paper and pour about 2 Tablespoons of water under it. When water stops boiling, remove macaroons carefully from paper. Transfer to a rack to cool. Keep them in air-tight containers.


1/4 cup whipping cream
2 teaspoons sugar
1/8 teaspoon vanilla extract
1 quart fresh strawberries hulled and finely chopped

Chill a small bowl and the beaters of an electric mixer. Whip cream with chilled beaters until soft peaks form. Add sugar and vanilla and continue beating until the peaks are firm but not stiff. (Do not overbeat.) Fold in strawberries.
recipe source



1 1/2 lbs. broccoli,
2 Tablespoons olive oil
2 Tbl matzo meal
3 Tablespoons walnuts
1/2 cups grated Swiss

Cook broccoli in large saucepan with boiling salted water covering florets. Boil uncovered about 4 minutes until tender. Drain and rise with cold water. Drain well. Oil a shallow 5 cup baking dish. Arrange broccoli in one layer with stems pointing inward. Sprinkle with 1 Tablespoon oil. Mix matzo meal, walnuts, and cheese in bowl. Sprinkle evenly over broccoli. Drizzle with remaining oil. Bake 10 minutes at 400 F until cheese melts.


1 cup butter
1 cup powdered sugar
2 cups flour
1 teaspoon vanilla
¾ up chopped almonds

Cream butter and ½ cup of the sugar. Add flour and vanilla; mix well. Stir in almonds. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 13-16 minutes or until bottoms are gold brown. Roll in remaining powdered sugar.


6    egg yolks
1 cup sugar
1 cup ground walnuts
1 cup ground carrots
1 teaspoon vanilla
3/4 cup matzo cake meal
6 egg whites
Powdered sugar
In small mixing bowl beat egg yolks until light (about 5 minutes); gradually add 1 cup sugar, beating until thick and lemon-colored (about 5 minutes longer). Blend in walnuts, carrots, and vanilla; stir in matzo meal. Wash beaters thoroughly. In a large mixing bowl beat egg whites to stiff peaks (tips stand straight). Fold some of the egg whites into matzo mixture to lighten; then fold matzo mixture into egg whites. Turn batter into an ungreased 8- or 8-1/2-inch springform pan.
Bake in a 350 degree F oven for 45 to 50 minutes or until cake tests done. Invert cake in pan on rack to cool completely. When cake is cool, remove it from pan. Sprinkle top with powdered sugar. Makes 8 servings.

CHICKEN SOUP (for Matzah Ball Soup)

2 or 3 pieces of chicken
8 cups water
1 medium onion
4 carrots
4 ribs of celery
salt & pepper to taste

Boil chicken, thinly slice onion, carrots, and celery in water for 30 minutes, remove chicken from broth, but save continue cooking broth. Remove skin and bones from chicken and add chicken meat to soup. Add salt & pepper to taste, approximately 1 teaspoon) Remove chicken pieces and reserve for another use. (Soup can be kept warm and is ready to cook matzo balls)

Matzah balls:

1/2 cup matzah meal
2 eggs
2 tbsp. oil or schmaltz (melted chicken fat)
2 tbsp. water or chicken broth

Beat the eggs, oil and water together thoroughly. Add the matzah meal, and mix. Let sit to absorb. Wet your hands and make balls of about 1-2 tbsp. of the batter. Drop the balls gently into boiling salt water. When they float on top, transfer with a slotted spoon into the chicken soup. (approx 15 min)
For lighter matzah balls, use a little less oil, a little more water, and cook at a lower temperature for a longer time. For heavier matzah balls, do the reverse.


½ cup dry bread crumbs
½ cups grated parmesan cheese
2 Tablespoons parsley
1 garlic clove, minced
¼ teaspoon pepper
3 egg whites
6 boneless, skinless chicken breasts
¼ cup sliced almonds

Combine first 5 ingredients. In another bowl beat egg whites. Dip chicken in egg whites and coat with crumb mixture. Place in 13 x 9 inch greased baking dish. Sprinkle almonds over chicken. Bake uncovered at 350 for 30 minutes.


Unmold these bowls one or two at a time, leaving the rest refrigerated while you work. Use care when deflating the balloons to prevent the bowls from cracking.
10 ounces dark chocolate, finely chopped Makes 8
Blow up 8 small balloons (about 4 to 5 inches in diameter when fully inflated). Set aside a baking sheet lined with parchment paper.
Place half the chocolate in a heat-proof bowl set over a pan of simmering water; stir until completely melted. Remove from heat, and stir in remaining 5 ounces chocolate until thoroughly smooth.
Spoon 1/2 teaspoon melted chocolate onto prepared pan to form a small disk. Dip balloon into bowl of melted chocolate, coating about a third of balloon. Place dipped end on chocolate disk. Repeat with remaining balloons and chocolate. Transfer pan to refrigerator to set, about 30 minutes.
To release air from the balloons, pinch the balloon just under the knot, and cut a small hole in the surface between fingers and knot. Very gradually release air; if air is released too quickly, the bowls may break. Carefully peel the deflated balloons from the chocolate bowls, and patch any holes with the remaining chocolate. Return bowls to refrigerator until ready to serve.


4 oz semisweet chocolate, chopped
2 cups whole blanched almonds
3/4 cup sugar
8 large egg whites (4 in each of two bowls)
1 teaspoon grated orange rind

Lightly grease an 8 inch springform pan. Line base and side of pan with parchment paper or wax paper. Generously grease liner. Melt chocolate in a medium bowl over a pan of nearly simmering water. Stir until smooth. Remove bowl of chocolate from water; let cool. Grind almonds with 2 Tablespoons sugar in a food processor to a fine powder. Add 2 egg whites (half those in one bowl) and 1/4 cup sugar; process 10 seconds or until smooth. Add another 2 egg whites and 1/4 cup sugar; process again. Transfer to a medium bowl. Stir in orange rind. Beat remaining egg whites in a large clean bowl until soft peaks form. Gradually beat in remaining 2 Tablespoons of sugar. Beat at high speed until whites are stiff and shiny, but not dry. Slowly stir cooled chocolate into almond mixture. Gently fold about 1/4 of whites into chocolate mixture until nearly blended. Fold in remaining whites in 3 batches. Chocolate mixture will not mix easily with whites, so continue folding until batter is blended. Spread batter in prepared pan. Bake about 40 minutes or until cake springs back when pressed lightly. Cool in pan on a rack 5 minutes. Invert cake onto rack. Gently release spring and remove sides and base of pan. Carefully peel off liner. Cool cake completely. Turn cake onto another rack, then onto a platter so smooth side of cake faces up. Serve at room temperature.


8 oz. unsweetened chocolate, very coarsely chopped
4 oz. semisweet chocolate, very coarsely chopped
1-1/3 cup sugar
1 cup kosher for Passover margarine or unsalted butter
5 eggs

Preheat oven to 350 degrees F. Butter a 9-inch round cake pan. Line bottom with round of parchment paper and butter the paper.
In food processor combine chopped chocolates. Process until finely chopped.
In saucepan bring sugar and 1/2 cup water to boiling. Stir to dissolve sugar.
With food processor running, add boiling sugar syrup to chocolate through feed tube. Add margarine, 2 tablespoons at a time. Add eggs. Process only until smooth.
Pour chocolate mixture into prepared pan. Place pan in roasting pan on rack in center of oven. Pour enough hot water into roasting pan to reach halfway up sides of pan. Bake 25 to 30 minutes until knife inserted in center comes out with just a few specks of chocolate clinging to it and cake begins to pull away from edges of pan. Transfer cake pan to a wire rack. Cool for 10 minutes.
Using a small sharp knife loosen cake from pan sides. Cover cake surface with plastic wrap, and invert onto baking sheet. Lift off pan, remove parchment. Invert a cake plate over cake, turn plate and baking sheet so that cake is right side up. Remove plastic wrap. serve warm or cold. Makes 16 servings.
recipe source


6 egg yolks
8 egg whites
1 tablespoon unsweetened cocoa powder
8 ounces bittersweet chocolate, chopped
1 cup unsalted butter or parve margarine, softened
1 cup sugar
2 tablespoons potato starch
1 18-ounce jar apricot preserves (1-1/2 cups)
1/2 cup dried apricots, snipped
3 tablespoons lemon juice
1/2 cup chopped toasted almonds
1 cup fresh raspberries
1/2 cup sliced fresh apricots or dried apricots, cut into slivers

Allow egg yolks and whites to stand at room temperature for 30 minutes. Meanwhile, grease two 9-inch round cake pans. Line the bottoms of the pans with waxed paper; grease the waxed paper. Dust the insides of the pans with the cocoa powder; set aside.
In a small saucepan cook and stir bittersweet chocolate over low heat until melted. Cool chocolate for about 10 minutes.
Preheat oven to 350 degree F. In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and potato starch; beat until combined. Beat in the melted chocolate until combined. Add the egg yolks two at a time, beating well after each addition.
Thoroughly wash beaters. In another large bowl beat the egg whites until stiff peaks form (tips stand straight).
Stir some of the egg whites into the chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture. Divide batter evenly between prepared pans. Bake for 30 to 35 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely. (Centers will sink slightly as cakes cool.) Remove waxed paper.
Meanwhile, for filling, in a small saucepan combine the apricot preserves, snipped dried apricots, and lemon juice. Cook and stir over low heat until melted. Set aside to cool.
Place one cake layer on a plate, top side up. Top with about half the filling and sprinkle with half the almonds. Top with the remaining cake layer. Spread with remaining filling. Sprinkle with remaining almonds. Mound raspberries and fresh or dried apricot slivers on top. Chill to store. Makes 12 servings.
recipe source


16 oz whole-berry cranberry sauce
¾ cup ketchup
½ cup beef broth
3 Tablespoons brown sugar
3 Tablespoons finely chopped onion
2 teaspoons cider vinegar

Combine. Cover and cook in microwave on high for 3 minutes until heated through, rotating once. Gently sire in meatballs and cover. Cook on high for 2 minutes or until heated through.

HAROSET (Yemenite, for Passover)

1/2 cup almonds
1/2 cup walnuts
8 oz pitted dates
1/2 cup raisins
1 1/2 teaspoons cinnamon
pinch of ground cloves
1/4 teaspoon ginger
1/4 teaspoon cardamom
pinch of pepper
2 – 4 Tablespoons sweet red wine or water

Finely chop almonds and walnuts in a food processor almost to a powder. Remove nut powder from processor, then finely chop dates and raisins. Combine nuts and fruit in a bowl. Stir in spices. Gradually stir in enough liquid to made a thick spread. Serve at room temperature or cold with matzos. (makes 10 – 12 servings)


8 oz pitted dates
1/2 cup pecans
1/2 cup almonds
3 Tablespoons sweet red wine
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 sweet apple, peeled and cored

Halve dates and remove pits. Finely chop pecans and almonds in a food processor and remove to a bowl. Add dates, 3 Tablespoons wine and spices to a processor and grind until fairly smooth. Mix with nuts. Grate apple on large holes of a grater. Stir into date mixture. If mixture is dry, add more wine by teaspoons. Roll haroset between your palms into small balls of about 3/4 or 1 inch diameter. Serve in foil or paper candy cups. (makes 10 – 12 servings of a few truffles each)


1 2/3 cup hazelnuts
1/4 cup cake meal or matzo meal
1 cup sugar
4 large eggs, separated
1 teaspoon grated lemon rind
pinch of salt

Toast hazelnuts in a shallow baking pan in 350 F oven for 8 minutes. Transfer to strainer. Rub energetically with towel against strainer to remove skins. Grease 9 inch springform pan with margarine and set aside. Grind hazelnuts with cake meal and 1/4 cup sugar in food processor until fine. Beat egg yolks with 1/2 cup sugar in large bowl with electric mixer at high speed until batter is light and fluffy. Beat in lemon rind. Whip egg whites with a pinch of salt in a medium clean blow until soft peaks form. Gradually beat in remaining 1/4 cup sugar, beating until eggs whites are stiff and shiny. Alternately fold whites and nut mixture into yolk mixture. Transfer to prepared pan. Bake 35 minutes to 350 F or until cake tester inserted in center of cake comes out clean. Cool. 5 minutes. Run metal spatula gently around cake and remove sides of springform pan. Cook on rack. Cake will sink slightly. May be glazed by drizzling with chocolate sauce.


Epicurious | 1998
by Marcy Goldman
A Treasury of Jewish Holiday Baking
The Middle Eastern tone is part of this cake's appeal. A very nutty cake is suffused with a honey-citrus soaking syrup, much like baklava in concept but flour-free, making it suitable for Passover. A little goes a long way. For large Seder crowds, you can double the recipe and bake it in a 9-inch springform pan or a 9 by 13-inch rectangular pan. I serve this cake cut into small squares or diamonds placed in small muffin liner cups. Copeland Marks, in his book Sephardic Cooking, attributes this to Turkish cuisine. Joan Nathan calls it "Tishpishiti" in her book, Jewish Cooking in America and points to Syrian, as well as Turkish roots as does Claudia Roden in her book, Mediterranean Cookery. A nutty classic indeed! My version is inspired by a recipe simply called "Nut Cake," found in From My Grandmother's Kitchen, by Viviane Alcheck Miner with Linda Krinn. If you are interested in Sephardic recipes along with a very engaging family history, this book is a real find.
Yield: Makes 10 to 12 servings

3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
3 eggs
3 tablespoons orange juice
1 teaspoon finely minced orange zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
1/2 cup matzoh cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts

Soaking Syrup
2/3 cup granulated sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).

In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.

Soaking Syrup:
In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.

Source Information
Reprinted with permission from A Treasury of Jewish Holiday Baking by Marcy Goldman. © 2009 Whitecap Books, Ltd.

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LATKES (Potato pancakes)

6 potatoes
2 beaten eggs
½ teaspoon salt
¼ teaspoon pepper
pinch of sugar
1 onion

Grate potatoes using the small holes of grater. Stir in eggs and spices. Thicken with flour until batter is very thick. Fry spooning about a Tablespoon of batter into hot oil until crispy.


From the kitchen of Laurel Blair

1 bag sweetened coconut
1 small can sweetened condensed milk
1 tsp vanilla

Mix well. Spoon onto parchment paper. Bake 325 until as brown as you want them.


2 egg white
½ teaspoon vanilla
dash of salt
2/3 cup sugar
1 1/3 coconut
½ teaspoon cream of tartar

Beat egg white, cream of tartar, vanilla, and salt until stiff peaks form. Fold in coconut. Drop from a teaspoon 1 ½ inches apart onto a greased cookie sheet. Bake at 325 for about 20 minutes. Cool on wire rack. Make 20 – 24.


2 cups semisweet or bittersweet chocolate chips
4 large egg whites
1 cup sugar
2 tsp. vanilla
1/2 tsp. fresh lemon juice
1-1/2 cup sweetened flaked or shredded coconut

Melt chocolate in double boiler set over simmering water. Remove pan from heat; set aside to cool.
Move oven rack to center position. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or grease lightly.
With electric mixer on medium-high speed beat egg whites until foamy, about 30 seconds. Add a pinch of salt and beat until soft peaks form. Add sugar, one tablespoon at a time, beating for 10 seconds after each addition, until stiff peaks form, about 6 minutes total. Beat in vanilla and lemon juice. Fold in the coconut and melted chocolate.
Drop batter by the teaspoon, 1 inch apart, on prepared baking sheet (batter will stiffen as it stands). Bake until macaroons puff, 10 to 13 minutes. (Do not allow the edges to brown.) Cool on baking sheet on wire rack, 1 to 2 minutes. Transfer macaroons to rack to cool completely.
Repeat with remaining macaroon batter. Serve immediately. Makes about 60 cookies.
recipe source

SPONGE CAKE(Flourless)

1 cup vanilla sugar (see Tips) or 1 cup sugar plus 2 teaspoons vanilla extract
3/4 cup matzo cake meal
1 tablespoon freshly grated lemon zest
12 large egg whites, at room temperature (see Tips)
1/2 teaspoon salt
1 teaspoon lemon juice

Preheat oven to 325°F.
Whisk 1/4 cup vanilla sugar (or sugar), matzo cake meal and lemon zest in a medium bowl.
Beat egg whites, salt and lemon juice in a large bowl with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 3/4 cup vanilla sugar (or sugar) 1 Tbsp. at a time, beating until glossy and stiff peaks form.
Fold dry ingredients into beaten whites with a rubber spatula. (If using vanilla extract, add it now.) Scrape batter into an ungreased 10-inch angel food cake pan. Run a spatula in a circle through batter to release air bubbles; smooth the top.
Bake cake for 40 to 50 minutes, or until top springs back when touched lightly and a skewer inserted in the center comes out clean. (The top of the cake will be cracked.) Invert the cake to cool completely. (If the pan has no "legs," invert it over the neck of a glass bottle.)
With a knife, loosen edges of cake and invert onto a serving platter.
Tips: To make vanilla sugar, split 1 vanilla bean lengthwise with the tip of a sharp knife. Cut into 2-inch pieces and grind in a blender with 1 cup sugar. Pass sugar through a fine sieve. (The sugar will keep indefinitely in a tightly covered container at room temperature.) To warm egg whites to room temperature, place them in a bowl over hot water. Whisk for a few minutes until they feel slightly warm to the touch. Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.
recipe source


1 or 2 lbs. lamb stew meat
Brown in sauce pan. Sprinkle with spices. (I don't measure)
Spices: lemon pepper, garlic, dill, tarragon, salt, rosemary, sage, marjoram, oregano, nutmeg
Add 1 Tbl lemon juice and steam through meat just before serving.


Someone asked me for this information on a homeschool list and I decided to save it here. I've been studying Jewish customs for years, teaching them to my children. I'm a convert. I grew up Methodist attending many churches and participating in many of them. Anyway, we observe the Jewish Passover and do some other customs as we've studied cultural habits of other countries and ethnic groups. We have even attended some Catholic mass and services when some of my friends got married or died. Once the Jewish temple down the street had an invitation in the paper for one of their holidays where they remember the Holocaust, so my children and I went. The entire thing was in Hebrew. It was cool. Being a convert AND a homeschooler I tend to have some way out there in left field type of life!!!
: )
I have an old (the older the book the better I always say!) Around the World Cookbook. Keep in mind I have books on top of books with bowing shelves that have books double lined up and then books Sideways on them. So this is where I originally got the information over the years:

Children's Bible Handbook

by Lawrence Richards
Word Publishing

Penny & the Four Questions

by Nancy E Krulik
Scholastic publishing

The Time of Jesus

by Lois Rock
Lion Children's Books

Lamps, Scrolls & Goatskins Bottles:

A Handbook of Bible Customs for Kids

by Julia B Hans
Standard Publishing

Handbook of Bible Festivals

by Galen Peterson
Standard Publishing


If you'd like to teach your children about games that perhaps Jesus might have
participated in while he was primary age, here are some ideas.

RIDDLES: They were fond of games of skill, strength and intelligence, solving


Bagpipes have their origins in the ancient Near East. Wind pipes (flutes)
drums, cornets, trumpets, tamborines, chimes.

I have instructions on how to make chimes, number them, and I have songs you can play without having to read music. You just point at the number and whoever has the chime with that numbers, strikes it. It ends up playing a song. Email me if you want it. All ages have fun with that


They have played ball games in almost all civilization since even
before Jesus' day. You could mention that and then play some altered form of
"kick ball" or "soccer." The ball would be make of linen or leather stuffed with
light material (tied into a ball) Each group could tie a ball and play a game
and when it unties or unravels, someone else could try to tie it up. Or you
could just go ahead and use a soccer ball.


- both ancient games played in that time


Mancala (if no one has one, you can use an egg carton and


KNUCKLEBONES: (like jacks)


They did this to Jesus in mocking him. It was called
Basileas. The blind folded person is spun around and the tried to catch someone
and name who they have caught. The "winner" is named "King" and given a crown.


Girls liked to dress up in their mother's linen robes and cloths,
especially if you have shiny material for them to wrap around themselves. I
doubt the boys would enjoy that.


Races were popular then. A "judge" sat at the "end of the course"
(finish line) holding the victory prize. ( Hebrews 12:1,2)


make slings (although they would want to use something soft like
marshmallows.... ) Note: that would get messy.

TOYS: Marbles, dolls, pull toys, hobby horses, baby rattles, toy soldiers (you could "make" dolls out of those twist ties that come with trash bags. They twist them around and they could hot glue small pieces of material to them or wind them with sewing thread.


Fish, cheeses, figs, dates, honey, eggs, fresh fruits & vegetables, nuts, seeds, apples, melons, onions radishes, whole wheat, flat breads like pita bread, whole grain crackers, honey, grapes, olives, pomgranites, grape juice, (meat was only for special occasions)


They could make "tortillas" using cornmeal mixed with Masa Harina (tortilla mix) so that it will have a texture as a whole grain, and water and they can roll the dough in to a ball, use their palms to flatten it, bake it over a hot skillet and eat it with either cheese or honey. They could also eat it with the food listed above. You could also use whole wheat flour, but the Masa Harina already is sort of "flavored." The whole wheat flour would need some oil, salt or sugar, and water to form a dough. You could tell them why you are not adding "levening" (yeast or baking soda, or baking powder) and read 1 Corinthians 5:7 "Get rid of the old yeast that you may be a new batch without yeast - as you really are. For Christ, our Passover Lamb, as been sacrificed."

(yeast is compared to sin in that it spoils easier and spreads throughout our
lives when we let it get started - "When you tell one lie, it leads to

You could also buy matzah mix to make matzah balls. (Also spelled matzo)

You just add eggs and water to the matzah and form small balls and drop them in boiling salted water or
chicken broth. You can eat it as a soup or remove the matzah balls and eat separately. It's their equivalent to "Chicken & Dumplings." Make them small because they get larger when they boil.

They could prepare or make applesauce just peeling, dicing, and cooking apples with a little water and a sprinkle of sugar.

They could make "haroset" (hah RO set) mix applesauce, raisins and almonds or walnuts. It was eaten during the Passover.

FOR OLDER PRIMARY: Use a modern map to compare the ancient Roman Empire and see what modern countries were part of it. You can use any world map and the large maps in the meeting house library.

Jewish Religious Education in the Meridian of Time,
By Stephen and Shirley Smith Ricks

They (mothers) could also teach the scriptures to their children.

Although girls were excluded from formally attending school, their fathers were expected to teach them the basic precepts of the Torah (law). It appears that Mary was well acquainted with the scriptures, for we see many biblical echoes in the Magnificat—the beautiful words that arose spontaneously from her heart about the joy of being the mother of the Messiah. (See Luke 1:46–55.) A father was clearly responsible for his children's education. In addition to teaching his trade to his sons, a father would be highly concerned with their moral and religious education, since a father's duty was to teach his children
the commandments. (See Ps. 78:5.) A father was also required by law to teach his children the meaning and purpose behind the great feasts and the customs associated with them. (See Ex. 13:6–8.)

Education of Jewish boys focused on certain passages of scripture that each boy was expected to know 4:
1. The Shema. (Deut. 6:4–9; Deut. 11:13–21; Num. 15:37–41.) Shema, which means hear, is the name for the three passages of scripture. It derived from the first word of Deuteronomy 6:4 [Deut. 6:4]: "Hear, O Israel: The Lord our God is one Lord." This verse is the foundation of the Jewish creed and the sentence with which every morning service in the synagogue still begins. In addition, every devout Jew must recite it every morning and evening. Jesus himself named verses 4 and 5 as the foremost of all the commandments. (See Mark 12:29.)
2. The Hallel. (Ps. 113–18.) Hallel, which means "Praise [God]!" is the series of psalms of praise that were recited at all new moons and festivals and that also had an important place in the Passover ritual. The hymn that Jesus and the Apostles sang at the Last Supper may have been one or more of these psalms. (See Matt. 26:30.) 5 Many concepts and phrases from Psalm 118 are woven throughout the Lord's teachings. (See, for example, Ps. 118:17 and John 11:26; Ps. 118:22–23 and Mark 12:10–11; Ps. 118:26 and Matt. 23:39.)
3. The story of the Creation and the Fall. (Gen. 1–5.)
4. The basic elements of the Levitical Law. (Lev. 1–8.) These chapters concentrate on the purpose, performance, and types of offerings and sacrifice. As the foundation of the law, they are part of what the Lord referred to when he declared: "Think not that I am come to destroy the law, or the prophets: I am not come to destroy, but to fulfill." (Matt. 5:17.)\
Oct 1987, Jewish Religious Education in the Meridian of Time, By Stephen and
Shirley Smith Ricks

From the Bible Dictionary:
The law commanded that three times a year all the males of the covenant people were to appear before the Lord in the place that he should choose, that is, in the Feast of Unleavened Bread, in the Feast of Weeks, and in the Feast of Tabernacles (Ex. 23:14–17; Deut. 16:16). This ordinance presupposed a state of settled peace rarely if ever realized in the history of the people in O.T. times. It was not and could not be generally or even frequently observed.
Elkanah, a pious Israelite of the times of the later Judges, went up to Shiloh once a year (1 Sam. 1:3). In N.T. times the case was altered. The Jews came up from all parts of the land with much more regularity to keep their three great feasts.
The Feast of the Passover was instituted to commemorate the passing over the houses of the children of Israel in Egypt when God smote the firstborn of the Egyptians, and more generally the redemption from Egypt (Ex. 12:27;13:15).
The first passover differed somewhat from those succeeding it. On the 10th Abib ( = March or April) a male lamb (or kid) of the first year, without blemish, was chosen for each family or two small families in Israel. It was slain by the whole congregation between the evenings (i.e., between sunset and total
darkness) of the 14th Abib, and its blood sprinkled on the lintel and two sideposts of the doors of the houses. It was roasted with fire, and no bone of it was broken. It was eaten standing, ready for a journey, and in haste, with unleavened loaves and bitter herbs. Anything left was burned with fire, and no persons went out of their houses until the morning.
Three great changes or developments were made almost immediately in the nature of the Feast of the Passover:
(1) It lost its domestic character, and became a sanctuary feast.
(2) A seven days' feast of unleavened bread (hence its usual name), with special offerings, was added (Ex. 12:15; Num. 28:16–25). The first and seventh days were Sabbaths and days of holy convocation.
(3) The feast was connected with the harvest. On the morrow after the Sabbath ( = 16th Abib probably) a sheaf of the firstfruits of the harvest (barley) was waved before the Lord (Lev. 23:10–14).
In later times the following ceremonies were added:
(1) The history of the redemption from Egypt was related by the head of the household (cf. Ex. 12:26–27).
(2) Four cups of wine mixed with water were drunk at different stages of the feast (cf. Luke 22:17, 20; 1 Cor. 10:16, the cup of blessing).
(3) Pss. 113–118 (the Hallel) were sung.
(4) The various materials of the feast were dipped in a sauce.
(5) The feast was not eaten standing, but reclining.
(6) The Levites (at least on some occasions) slew the sacrifices.
(7) Voluntary peace offerings (called Chagigah) were offered. Of these there are traces in the law and in the history (Num. 10:10; 2 Chr. 30:22–24; 35:13).
(8) A second Passover for those prevented by ceremonial uncleanness from keeping the passover at the
proper time was instituted by Moses (Num. 9:10) on the 14th day of the second month. This was called the Little Passover.
The passovers of historical importance are few in number. After the passovers in Egypt (Ex. 12), the desert (Num. 9), and Canaan (Gilgal) after the circumcision of the people (Josh. 5), no celebration is recorded till the times of Hezekiah (2 Chr. 30). In later times the passovers were remarkable, (1) for the number of Jews from all parts of the world who attended them, (2) for the tumults that arose and the terrible consequent massacres. Two passovers of the deepest interest were the passover of the death of our Lord, and the last passover of the Jewish dispensation. Titus with his army shut up in Jerusalem those who came to keep the latter. The city was thus overcrowded, and the sufferings of the besieged by famine, etc., were terribly increased. Since the destruction of Jerusalem the Jews have kept the Feast of Unleavened Bread but not the Feast of the Passover—that is, they do not offer the sacrificial lamb. The passover is still eaten by the colony of Samaritans on Gerizim.

The Atonement

Passover Promises Fulfilled in the Last Supper

The Restoration of Priesthood Keys on Easter 1836, Part 2: Symbolism of Passover
and of Elijah's Return


Passover—Was It Symbolic of His Coming?




"How can I make Easter more Christ centered for my family and me?"

Family Easter Traditions
At this sacred time of the year, gospel-centered family activities should take
precedence over the Easter Bunny, colored eggs, baskets, baby chicks, candy,
special meals, and new clothes.

"Within the broad guidelines of Church policy and the flexible program of family
home evening, there are many ways to teach children the principles of the
gospel. This is how one family teaches its young children about Easter."

When my children were young, we celebrated and focused on Christ for a month
leading up to Easter.

A missionary taught us the Easter lesson in Sunday School using numbered plastic
Easter eggs with a scripture in each one that took us through the story of
Easter in the scriptures. It started out being about 7 eggs. I kept adding
scriptures and little items inside each one symbolizing each part of the story
and finally had about 35 eggs. We had them in a crystal salad bowl in the living
room and each evening we'd open a few of them.

We also used our family scripture study to read and the Easter story, relating
each day to Christ's Last Week. We would do a Christ related activity related to

I remember the children enjoying making "Resurrection Rolls" and reading the
story of Christ. Here is a simple recipe using refrigerated dough.

The Restoration of Priesthood Keys on Easter 1836, Part 1: Dating the First Easter

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