Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by sherrie
2futurex@frontiernet.netFarfel Pudding a la BlancheIngredients (use vegan versions): 2 1/2 cups matzo farfel
1/2 cup sugar
1 stick margarine
1 can crushed pineapple ( drained)
2 apples -peeled, sliced thin
a dash vanilla extract
Ener-G Egg Replacer -- equal to 4 eggs
water-enough to cover farfel.
3tablespoon cinnamon or to taste
Directions:Pour boiling water over farfel, then pour away.Mix all ingreds. in bowl, put into greased pan. Sprinkle cinnamon on top.(Mom Blanche says vegan sugar, too)
Bake one hour and 15 min. at 350 degrees.
Your nutritive gains here will be the fiber and minerals from the fruit- if you use FRESH.
The other gains seem to be strictly psychological.
P.S.-- I have no idea what region this is from- ill try to find out. Educated guess: Eastern europe, russia...
Serves: varies...
Preparation time: 10 min., before baking
OOPS !! No, folks; That should be FARFEL, NOT farfalle-- The latter is a pasta, not what this recipe calls for.
Archived comment by: kelly
For those who have no idea...farfel is matzah that has been broken into very small pieces, maybe the size of a pinky nail. You can buy boxes of it around Passover time, or crush your own matzah for a fraction of the cost.
Archived comment by: buba
This was easy and very good. I wouldn't call it pudding, though. Its more like a cobbler or a noodle-less kugel.I would serve it for breakfast or as a side dish with less sugar. As is, its a good dessert, maybe with some jam or a scoop of vanilla soy ice cream. Good Passover dish, at least in our partially Jewish family.
Archived comment by: tugrlsmom
