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"This delicious, easy, and pareve mousse recipe was printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. It can also be baked as a cake (at 350F for about 50 minutes). Mousse must be chilled for 24 hours."

Ingredients: coffee, eggs...

"I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more. Here is the last Macaroon recipe.

Here is a few other interesting things they had in the artical. A taste of history: The seder plate...Every food represents portions of the Passover story...."

Ingredients: cooking spray, egg whites...

"From the 1997 cookbook, BAKE YOUR CAKE & EAT IT, TOO!, the ingredient measurements have been slightly tweaked. Preparation time does not include the time needed for the cake to cool."

Ingredients: dates, ground allspice, eggs...

"This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without the glaze. If you don't mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will..."

Ingredients: unsalted margarine, eggs...

"This recipe was found in the 1998 publication, A Treasury of Jewish Holiday Baking & is made for Shabbat -- The Day of Rest. Preparation time does not include the time needed for the baked cake to cool."

Ingredients: cocoa powder, eggs...

"I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond..."

Ingredients: confectioners' sugar, cream of tartar...