Interfaith Seder 2008
Sunday, April 6, 1-4 p.m.

For 27 years Temple Israel has joyfully sponsored an Interfaith Seder. This acclaimed event has provided valuable education and social exchange between Jews and people of other faith communities in the Minneapolis area during the period preceding Passover. This event was established by the Jack and Raleigh Liebenberg family to help the community at large understand the beauty of our faith and the many commonly shared experiences of our religious traditions. We invite you to be our guests to sample some ritual Passover goods and take part in our Interfaith Seder.

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Recipes

1. Chocolate Brownies
2. Toffee Bars
3. Passover Orange Sponge Cake

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Chocolate Brownies

1 c. Melted Butter	½ c. Baking Cocoa
4 Egg yolks	½ c. Cake Meal
½ c. Potato starch	2 c. Sugar
4 Egg whites	1 pinch Salt
½ c. Chopped Nuts (optional)

Pre-heat oven to 350 degrees. Grease a 9 x 13 inch baking pan.

Mix butter, cocoa, egg yolks, cake meal, potato starch, and sugar in a large mixing bowl until well combined. Beat egg whites with salt to form peaks and fold egg whites into the batter. Add chopped nuts if desired. Pour batter into greased 9 x 13 inch baking pan. Bake at 350 degrees for 30 minutes.

Optional Frosting: Top warm Brownies with melted Passover Milk Chocolate Bars.

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Toffee Bars

1 c. Butter	1 c. Sugar
1 Egg	1 tsp. Vanilla
¼ tsp. Salt	1 c. Cake Meal
1 Passover Milk Chocolate Bar

Pre-heat oven to 350 degrees. Lightly grease a 10 x 15 inch pan.

Cream butter and sugar until light and fluffy. Add egg, salt, vanilla, and cake meal. Spread onto lightly greased 10 x 15 inch baking pan. Bake at 350 degrees for 20-25 minutes. Frost with melted Passover chocolate bar.

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Passover Orange Sponge Cake

9 Eggs (separated)	1¼ c. Granulated Sugar
¼ c. Orange Juice	Grated Peel of 1 Orange
½ c. Passover Potato Starch (sifted)	½ c. Matzoh Cake Meal
½ c. Almonds (finely ground)	¼ tsp. Salt

Pre-heat oven to 350 degrees.

Beat egg yolks and sugar in a large bowl until light in color. Blend in Orange Juice and peel. In a separate bowl, combine potato starch, cake meal, almonds, and salt; add this to the egg yolk mixture.

In another separate bowl, beat egg whites until stiff enough to hold peaks. Fold ¼ of the egg whites into the batter mixture to help "loosen" the batter. Then gently fold in the remaining egg whites.

Turn batter into an ungreased 10-inch tube pan and bake at 350 degrees for 45 minutes or until cake springs back to the touch. Remove cake and immediately invert the pan to cool completely. Loosen side and center of cake with a sharp knife and unmold onto plate.

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