Fried Matzo

This is a Jewish dish (my heritage) served for breakfast.  Think of it as French toast made with crackers.  My son, Trevor, requested I post this recipe.  Matzo is available in the Jewish food section of the grocery store.

6 sheets of Matzo

3 eggs-beaten

3/4 t. salt

1/4 t. pepper

1 T. dried onion

1 T. milk/soymilk

2 T. butter/margarine

2 T. cooking oil

Place the sheets of matzo in a square baking dish and cover with water.  Allow the matzo to soften for 5 minutes.  Drain the water and squeeze the excess water from the matzo, breaking up the crackers, return them to the baking dish.  Combine beaten egg, salt, pepper, dried onion and milk/soymilk. pour over matzo.  Stir to coat the matzo evenly.  In a large frying pan melt the butter/margarine and oil.  The butter gives it more flavor and the oil browns it.  Cook over medium heat stirring often until well browned.  Serve with maple syrup.

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Heavenly Blueberry Muffins

Blueberries are my favorite fruit.  I remember when I lived on Kauai, Hawaii, being in the grocery store in 1978 and a half pint of blueberries was $6.00.  I cried.  I did not buy them.  I am making up for it now!

1/2 Cup butter/margarine

1/2 Cup milk/soymilk

2    Cups flour

1    Cup sugar

2    Eggs

2    tsp. baking powder

1/2   tsp. salt

2 1/2 Cups blueberries

1/2   tsp. vanilla

1/4 tsp. lemon extract

coarse ground crystallized sugar

Cream together butter and sugar till fluffy.  Add eggs one at a time and mix. Add vanilla and lemon extract.   Sift dry ingredients and add to mixture a little at a time alternating with milk.

Mash 1/2 cup blueberries and stir in by hand.  Add the remaining blueberries and stir.  Grease muffin tins well ( I use margarine) or use cupcake liners.  Fill each muffin cup till almost full.  Sprinkle with crystallized sugar.

Bake at 375 degrees for 30 to 40 minutes, till golden brown.

Cool at least 15 minutes before removing from pan

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