Directions

In a mixing bowl, break the matzo into 1-inch pieces. Pour hot water over the matzos. Quickly toss the matzo, then drain off any excess. In a bowl, beat the eggs with a fork. Mix the eggs, salt and pepper into the matzo. Over high heat, heat the butter and oil in a large saute pan. Add the matzo and fry until crisp. Flip over to fry the other side, breaking into pieces as it cooks. Serve with Maple syrup, sugar, or preserves. (if you like a more savory version, try adding sautéed onions, salt and pepper)

Procedure:
Pre-heat oven to 350° 
Trim most of the fat from both sides of the brisket. Wash and pat dry. Place brisket on two pieces of heavy duty foil arranged crosswise. (Sometimes we use more foil.) Sprinkle garlic powder on both sides of meat. Spread barbecue sauce or catsup mixture evenly on both sides of the meat. Wrap the meat with the foil tightly so that no air can get in. Place the package on the middle rack of a preheated 350° oven. Cook for approximately one hour per pound.

3lb. brisket – usually 3 ½ hours 
4lb. brisket – usually 4 hours 
5lb. brisket – usually 4 ½ hours 

Remove carefully from foil. Save juice for gravy. Allow to sit until warm, then slice. Wonderful when cooked one day and served the next. Warm up sliced brisket in 300° oven for ½ hour. Serve with kasha for an outstanding Jewish meal!

Directions

1. Preheat oven to 350 degrees
2.In a LARGE mixing bowl, crush matzah by hand into pieces the size of a quarter
3.Drain juice from the two cans of fruit into a large measuring cup, and add water to make 2 cups liquid
4.Pour liquid over matzah and stir to combine
5.Add 1 cup sugar, cinnamon and nutmeg
6.Add vanilla
7.Add 1 stick melted butter and stir to mix
8.Beat 7 jumbo eggs and add to the mixture
9.Add dried fruit and stir to combine
10.Grease a baking pan (9 or 10X13) I use the melted butter from the paper wrapper
11.Spoon the matzah mixture into the pan
12.Decorate the top of the kugel with the peach slices. (I make a flower)
13.Bake uncovered on the center shelf of a 350 degree oven for 1 hour.
14.Let stand for a while before cutting.
15.Great cold the next day…or warm…for breakfast…or dessert

Procedure:

Preheat the oven to 325 degrees F

In a large mixing bowl, stir together the shredded coconut, potato starch, sugar and salt until it is mixed well.

In another bowl, beat together the egg whites and vanilla till frothy.
Combine the egg white mixture and the dried coconut mixture. It is important to make sure the coconut is fully and evenly moistened by the egg whites. Let the mixture sit for 20-30 minutes.

The batter will be delicate unlike firm cookie dough, but as they bake they’ll stick together and solidify. When you’ve dropped all of the batter onto your baking sheets, use wet fingers to gently shape the macaroons, so they look like haystacks.

Bake the macaroons for 20-25 minutes till the bottom edges turn golden and the tips of the coconut shreds start to brown. Remove from the oven. Don’t over-bake or they will become dry.

Let them cool, and then comes the fun part.

When the macaroons have cooled completely, you can dip and decorate them. First, place them on a flat surface lined with parchment paper. Melt ¾ of the bag of chocolate chips in the microwave or in a double boiler

Hold each macaroon at the top and dip the wider base into the melted chocolate, twisting it into the chocolate and coating it about 1/4 inch up the sides.

When all the macaroons have been dipped, melt the remainder of the bag and scoop it into a plastic zipper bag (Ziploc). Gently squeeze all of the chocolate to one lower corner of the bag, then close the top of the bag, leaving a small gap so it’s not completely sealed shut and air can escape. In the corner where you’ve pushed the melted chocolate, use scissors to snip a very small corner off of the bag. You’ll be able to squeeze a small, thin stream of chocolate through this whole. Drizzle the tops of the macaroons with the chocolate, making a zig-zag motion to decorate. You may need to melt more chocolate if you tend to nibble