Aunt Sarah’s Passover Wine Cake
Sarah Shlager Nelson Schwartz 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 Stackowitz Supovitz, Lewiston Maine

Aunt Fanny’s Noodle Kugel
Fanny Stackowitz 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 Smith 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