FOTO FRIDAY: BAGELS ON PESACH?

FOTO FRIDAY: One of the most obvious thing missing from our house during the week of Passover besides bread is eggs. Every Passover recipe that needs something to hold it together/ rise needs those eggs. Hopefully the girls can keep up with our need...

Special requests have come in for the recipe for Passover Bagels/Rolls. My mother-in-law, z"l Esther, shared this one with me back in 1972 and it's still my favorite...

Here's the original...

2/3 c water
1/3 c vegetable shortening
1/2 t salt
1   T sugar
1   c matzo meal
3   eggs

Preheat oven to 350 degrees.

Mix first 4 ingredients in saucepan and bring to a boil.

Add matzo meal and cook, stirring to mix ~ 1 min

Remove from heat.

Let cool.

Once cooled add eggs, one at a time, and mix well after each addition...

Divide into 7 parts for rolls, add a little oil to your hands to roll each piece shaping them into a  a fat hamburger shape.
If bagels, to create a nice size bagel hole, dip your thumb in a glass of  water press wet thumb down in center of patty shape, rotating it.  

Lay on greased cookie sheet leaving space inbetween each one.

Bake 60 minutes at 350 degrees.

*Now I double the above recipe so I can make a nice sized bagel to slice easily.  A double batch makes 10 for me. That's 6 eggs!  

Let cool before storing. 

These Passover bagels disappear very quickly here in the End of the Rainbow Valley...


Here's last week's FOTO FRIDAY in case you missed it: GAS ME UP...