Matzo Meal Pancakes/ Fried Matzo

1/2 cup (about) Manischewitz® Matzo Meal
3/4 teaspoon salt, if desired
1/2 cup sugar
3/4 cup cold water
3 eggs
Matzo - broken in half

-Combine matzo meal, salt and sugar.
-Separate the eggs.
-Beat yolks slightly and combine with water.
-Add to the dry ingredients.
-Allow to stand for 1/2 hour.
-Beat the egg whites until stiff. Fold them into the matzo meal mixture.

For Pancakes:
-Drop by tablespoon onto a hot, well-greased frying pan or griddle and brown on both sides.

For Fried Matzo:
-Rinse matzo in warm water and then coat in matzo meal mixture.
-Fry on griddle

Apple Matzo Kugel

Ingredients

• 4 matzo crackers, crushed
• 3 eggs, beaten
• 1/4 cup white sugar
• 1 teaspoon salt, divided
• 1/2 teaspoon lemon juice
• 1/3 cup applesauce
• 3 Granny Smith apples - cored, peeled and chopped
• 1/2 cup dried cranberries
• 
  
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
2. To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
3. Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

Heath Bar Matzoh

4 to 6 sheets unsalted matzohs
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80g) toasted sliced almonds (optional)

1. Line a rimmed baking sheet (approximately 11 x 17", 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

Preheat the oven to 375F (190C).

2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.