By Special Correspondent Ellen request:
As with so many Peasch utensils – vegetable peelers, can openers, paring knives – Peasch recipes, once misplaced, may never be seen again. This is why, when I ask my mom for Bubby’s recipe for Peasch rolls, she balks. I must first promise to keep the folder safe, and put it back exactly where I found it, before she’ll hand it over. Because once it’s out of her sight, she’s positive it’ll disappear forever – like her last folder of Peasch recipes. Or it might be found next year, buried under the Peasch cookie jar that we could swear hasn’t left the basement for 3 years.
Once I get my hands on the folder, I find three copies of the recipe in it. Because an ounce of prevention is worth its weight in Peasch rolls.
Pesach Rolls, by Bubby
2/3 c water
1/3 c oil
1 c matzah meal
2 Tbsp sugar
Boil water and oil in a pot. In a bowl, combined matzah meal and sugar, add in boil water&oil and mix. Add eggs one at a time, mixing all the while. Let sit 30 minutes, then ball and bake at 350F for 1 hour.
Ellen asked me for this recipe a week ago and I’ve been looking for it ever since. I finally found it – and now you must excuse me while I go and write it out in triplicate. Because really, it’s much too good to lose.