Orange Nut Cake

8 eggs
1 cup sugar
2/3 cup orange juice
grated peel from juiced oranges
1/2 teaspoon cinnamon
1/4 cup flour or matzoh meal
1 cup finely chopped almonds
1 teaspoon salt

Mix flour with cinnamon, salt, and chopped almonds.  Separate eggs.  Stir yolks well with sugar and add peel and juice.  Stir in flour with cinnamon, salt, and almonds and mix well.  Whip egg whites until stiff and fold into other ingredients.  Bake in an ungreased 9x13" pan for one hour at 165 degrees centigrade (350 degrees Fahrenheit).
 

"Queen Esther" Cookies

150 grams (5-1/4 ounces, or 10-1/2 tablespoons) butter
1 cup sugar
1 egg
2 Tablespoons orange juice
2 Tablespoons grated orange peel
2 cups flour
2 Tablespoons baking powder

Cream butter and beat in sugar, egg, juice, and peel.  Mix flour with baking powder, and add to other ingredients to make a stiff batter.  Knead this batter, and chill it in the refrigerator for 30-40 minutes.  Roll out flat, and cut into triangles or other desired shapes.  Bake in 200-degree centigrade (425-degree Fahrenheit) oven for 10-12 minutes.
 

Uncooked Chocolate Matzoh Pastries

150 grams (5-1/4 ounces, or 10-1/2 tablespoons) butter
8 cups cocoa
6 Tablespoons sugar
2 Tablespoons cognac
1 Tablespoon instant coffee powder
vanilla extract (optional)
2 eggs
6 matzohs

Melt butter and mix with cocoa, sugar, cognac, coffee, and vanilla extract to taste (if desired).  Let cool and add eggs.  Blend mixture and coat matzoh with it.  Place chocolate-covered matzohs on a rack approximately 30x30 centimeters (12x12 inches, or one square foot) to allow coating to cool. Cut matzohs into small serving-size squares.  If preferred, the matzohs can also be moistened with wine prior to spreading the chocolate coating over them.
 

Candied Orange Peel

(A good way to avoiding wasting part of every orange you eat!)

Save the peel from your oranges, and place this peel in water.  Leave the peel in water for a minimum of three days, but change the water each day.  Cut the peel into pieces of a size you desire, and weigh them.  Mix them with a quantity of sugar of the same weight, and place the sugar and pieces of peel in a pan with cold water to cover.  Heat till simmering, and cook gently until the pieces of peel are transparent and tender.  Cool, and remove peel from syrup.  The peel pieces can be left as they are now or can be dipped briefly in sugar or in a hot chocolate coating mixture if desired.