Celebrate Passover and Plan a Fun & Simple Seder...plus Passover Meringues!

 

Jewish Holidays in a Box has just let me know about their new holiday guide, 

"Celebrate Passover: How to Plan a Fun, Simple Seder."  The Jewish holiday of Pesach is approaching fast and they have a special deal for only $2.99 if you purchase before March 15.  The "Celebrate Passover: How to Plan a Fun, Simple Seder"  package comes with a 36-page PDF + 2 audio tutorials.  After March 15 the price for this wonderful Passover planner goes up to $4.99.  Hurry and buy it quick!

Celebrate Passover: How to Plan a Fun, Simple Seder will help you:

•  Share 3 core Passover concepts with young children

• Organize your Seder around the 15 steps in every Haggadah

• Understand the key Seder symbols

• Shop faster at the grocery store

• Figure out what to prepare the day ahead

• Set the Seder table using our handy checklist

• Involve children during the Seder

• Build anticipation for the Seder with the Family Discussion Guide

This is a great Passover guide for any busy mom, dad or even someone hosting Passover with small guests!  Everyone needs something to make the holiday seder easier and simpler. Let me know what you think and try the Passover dessert recipe I found on Allrecipes.com below:

Cardamom Rose Meringues

Rated: Submitted By: chikalin Photo By: littlesakuranbo Prep Time: 15 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes Servings: 12

"Crisp light meringue cookies, made without flour, have the exotic flavors of roses and cardamom."

Ingredients:

2 egg whites 1/4 teaspoon cream of tartar 2/3 cup white sugar 1/4 cup water

2 teaspoons rose extract 1/4 teaspoon ground cardamom 1/8 teaspoon salt 1 drop red food coloring (optional)

Directions:

1.	Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2.	In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
3.	Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
4.	Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
5.	Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.