UNLEAVENED BREAD RECIPES Cranberry-Orange Relish Bread 3 c flour ½ c butter 1 tsp salt 2 eggs
MISC UNLEAVENED RECIPES Flour Tortillas
½ c nuts ½ c raisins 1 pkg cranberry-orange relish
2 C flour 1/4 C shortening
1 t salt 1/2 C lukewarm water
Combine and pour in i n greased baking dish. Bake in 325° oven 35 to 40 minutes.
Cut shortening into flour-salt mixture until size of peas. Add water. Knead. Let rest 10 minutes. Form into 2" balls, roll to 1/4" thick. Use heavy skillet or griddle, ungreased and very hot. Turn tortilla 3 times and it should be done when small dark brown spots speckle the bread.
Corn Bread
Flour Tortillas
1 cup Cornmeal 1 cup Flour 1 teaspoon Salt 1/4 cup Sugar
1 Egg 1 cup Milk 1/4 cup Shortening
Combine cornmeal, flour, sugar and salt, and mix. Add remaining ingredients and stir until moist. Pour into muffin pan. Bake at 425 degrees for 20-25 minutes.
4 c flour 1 ½ tsp salt
½ c shortening 1 c warm water
Cut shortening into flour. Dissolve salt in water and gradually add to flour mixture. Kneed well, cover and set aside for 2-3 ours. Knead dough again and divide into 10 balls. balls. Roll each ball out on a floured board to 1/8” thickness. Place tortilla on moderately hot griddle for about 20 seconds, turn and cook on other side. Tortillas are done when light brown blisters occur occur on the surface.
Fruit Nut Bread Fritters 1/3 C butter 1 1/2 C whole wheat flour 1/4 t salt 1 C mashed bananas 2/3 C honey 1/3 C orange juice
1 egg, beaten 2 C quick oats 1/4 C chopped nuts 1/4 C chopped dates 1/4 C chopped dried apricots 1/4 C raisins
Melt butter and set aside to cool. Mix flour and salt, add banana, honey, orange juice, egg and butter. Blend just until flour is dampened. Stir in oats and all the rest of the ingredients. Pour into well-greased 9"x5"x3" loaf pan. Bake about 350° for about 50 minutes. Cool in pan for 10 minutes. Remove from pan and finish cooling on rack
3 egg yolks beaten 3 T cream ½ tsp salt 2 T sugar
6 T rum 2 c flour Vegetable oil ½ c confectioners sugar
Blend the egg yolks, cream, salt, granulated sugar and rum and add the flour gradulally. Knead until smooth and firm. Let rest rest for 20 min and roll very thin. Cut into strips and tie in loose know. Fry in deep hot oil until golden and sprinkle with confectioners sugar. Hush Puppies 1 large onion 1 c. flour 2 c. cornmeal 2 eggs
1/2 tsp. salt 4 Tbsp. sugar 4 Tbsp. Oil
UNLEAVENED COOKIES & BARS Peanut Butter Cookies
UNLEAVENED MUFFINS, BISCUITS, ETC Popovers - Corn Meal
1 c peanut butter 1 c brown sugar 1 tsp vanilla
1 egg ½ c flour
1 ¼ c cornmeal 2 c milk
1 T butter 3 eggs, well beaten
Mix all ingredients together. together. Roll in 1 inch balls. Place on ungreased cookie sheet 2 inches between each cookie. Press cookie top with fork, creating a grid design. Bake in 350 degree oven for 10-12 10-12 min. Peanut Butter Blossoms
Scald cornmeal with the milk. Add butter, salt and heat thru. When cool add eggs, beat 2 min with a spoon and pour into hot muffin pans.
3/4 cup butter 3/4 cup creamy peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg
Popovers
1 teaspoon vanilla 2 cups flour Sugar Chocolate Kisses
Cream butter and peanut butter; add sugars and beat until light and fluffy. Add egg and vanilla; beat well. Stir in flour to make a stiff dough. Shape into 1-inch balls. Roll in granulated sugar. Bake on ungreased baking sheet at 350 degrees for 10 minutes or until lightly browned. Immediately place kiss on each cookie, pressing down so cookie cracks around edges. Remove to wire rack to cool. Makes about 4 dozen. Pecan Sandies 1 C butter 2-1/4 C flour 3/4 C sugar
1 C ground pecans 1-1/2 t vanilla
Cream butter until light and fluffy, add sugar gradually, cream well, add vanilla. Slowly add flour, then nuts. Roll small balls of dough in palms of hand. Place on ungreased cookie sheet and flatten. Top with pecan half (optional). Bake at 350 for 10-12 minutes until slightly browned. DO NOT OVERBAKE! Remove from cookie sheet immediately and cool on wire rack.
Bake 450 for 10 in, then decrease to 350 for 20 min more.
1 c whole wheat pastry flour 2 eggs
1 c milk 1 T oil
Combine all ingredients and beat until smooth. Preheat oven to 425. Place muffin pan in oven to heat; remove from oven oven and butter well. While hot, fill cups a little less than half full. Bake 35 min Popovers - Cheese 1 c wholemeal flour 2 eggs Pinch of salt
200 ml milk Pinch cayenne pepper Grated tasty cheese
Sift flour, salt, cayenne pepper into mixing bowl. Beat eggs and milk together together and stir into dry ingredients. Stir the batter thoroughly, cover and stand for 1 hour. Put a little grated cheese into the bottom of a well greased patty pan. Pour batter over cheese in patty pans until pan is about 2/3 full. Sprinkle with more cheese over top. 0 Bake for approximately 15 minutes in hot oven 450 F.
UNLEAVENED CRACKERS
UNLEAVENED COOKIES & BARS
Matzos - Egg 'N' Onion Coconut Cookies 2 1/2 tsp. onion powder 1/2 C. milk or water 1/3 C. butter
2 C. flour 3/4 tsp. salt 1 egg, beaten (optional)
Let onion powder soak in liquid. Cut butter into flour and salt until it makes a coarse mixture. Add onion mixture and egg to dry ingredients; stir to form a ball; if sticky add more flour. Roll until thin. Cut into desired shapes and put on greased cookie sheet. Prick with fork. Bake 450° about 5 minutes. Makes about 6 dozen.
5 eggs 1/4 t salt 1/2 C sugar
2 C shredded coconut 1 C matzo meal 2 lemons, juice and grated rind
To the well-beaten eggs, gradually sift in the sugar and beat until light. Add remaining ingredients in the order named. Mix well. Sprinkle a cookie sheet with a little extra matzo meal; drop cookies on this by b y teaspoons. Bake in 325 for 30 minutes, increasing heat to 350 for the last 10 minutes. Makes about 2 dozen cookies.
Oat Crackers Cornflake Cookies 2 c boiling water 2 c butter 2 c oates
2 T sugar 1 1/3 c whole wheat flour 1 tsp salt
Put butter in bowl. Pour boiling water over butter to melt. Add dry ingredients. Mix thoroughly. Press very thin onto a cookie sheet. Cut or score before baking. baking. Bake at 350 for 7-10 min.
1 C light corn syrup 1 C peanut butter
1 C sugar 7 C corn flakes
Bring syrup and sugar to a rolling boil. Blend in peanut butter. Pour over corn flakes. Drop by teaspoon onto waxed paper. Cream Cheese Almond Squares
Oatmeal Crackers 3 c oatmeal 3 T honey ¾ c oil 1 c water
2 ½ c wheat flour ½ c wheat germ 1 tsp salt
Mix together together dry ingredients. Add liquid ingredients; mix well. Pat half dough in an ungreased 10” x 15” pan. Mark off in squares and sprinkle sprinkle top with salt. Bake 250 for 25-30 min or until until light brown. Cool, break into squares.
1/2 C soft butter 1 T lemon rind 2 T sugar 2 T milk 1 C chopped almonds, toasted 1 C sifted powdered sugar, 1/2 t grated lemon rind
1 T water 16 oz cream cheese, softened 1 t cinnamon 1 C sugar toasted sliced almonds 1 egg, lightly beaten
Mix butter, sugar, milk and 1/2 teaspoon lemon rind. Add flour and mix. Press into 9" pan and set aside. Mix cheese, sugar, egg and 1 teaspoon lemon rind. Add chopped almonds and pour into pan. Bake 1 hour and 10 minutes at 300. Mix sugar, water and cinnamon. Spread on hot dessert and let cool. Chill 3-4 hours. Cut and garnish with almonds.
UNLEAVENED CRACKERS
UNLEAVENED COOKIES & BARS Almond Cookies
Wheat Germ Crackers 5 T oil 1/3 c water 1 T brown sugar ½ tsp salt
¾ c wheat flour ½ c oats ¾ c wheat germ
Blend oil, water and sugar. Stir in whole wheat flour, oats, wheat wheat germ and salt, mixing well. Shape dough into into a ball. Roll cut to 1/8 inch thickness on an unfloured board. Dough will crack at first but smooths out as it becomes thinner. Cut in squares squares and transfer transfer to baking sheet. Bake in 350 degree oven for 15 min until light golden brown. Cool on racks. Makes 2-3 dozen.
1 c rice flour ¼ c honey 2 c ground, blanched almonds
½ c oil 1/3 c molasses 1 T ice water
Stir together rice flour and ground almonds. Add oil. Beat well well and add water. Mix well. Shape into balls and press into circles with bottom of glass glass dipped in water. water. Place on lightly greased cookie sheet. Bake 350 for 10 min. Almond Macaroon Kiss Cookies 3 eggs 1/2 C powdered sugar 3 oz cream cheese t almond flavoring
1/2 C flour 14 oz coconut 1/4 C granulated sugar Chocolate candy kisses
Mix cream cheese, flour, granulated sugar, powdered sugar, almond flavoring together, then add well-beaten eggs, then coconut. Cover cookie sheets with heavy paper (such as grocery sack) cut to fit. Don't grease. Bake at 300 about 30 minutes. Remove from paper with spatula while warm. Top with candy kiss while warm. Makes about 3 dozen cookies. Apricot Bar Cookies 1/3 cup honey 1/3 cup molasses 1/3 cup oil 1/4 cup orange juice 1 1/2 cups oatmeal
1 cup flour 1 cup snipped dried apricots 1 cup raisins 1/2 cup toasted wheat germ Pinch salt
Beat honey, molasses, oil and juice. In separate bowl, mix together oatmeal, flour, apricots, raisins, wheat germ and salt; add honey mixture and stir just until dry ingredients are moistened. Press mixture into well-greased 9-inch square pan. Bake at 375 degrees d egrees for 20–25 minutes or until firm f irm to touch.
UNLEAVENED DESERTS Almond Brittle Bars 1 cup butter (no substitutes) 4 ounces unsweetened chocolate 2 cups sugar 4 eggs
Walnut-Brandy Cake 2 teaspoons vanilla 1 1/2 cups flour 1 1/2 cups almond brittle chips 1 cup miniature semisweet chocolate chips
Melt butter and unsweetened chocolate together over low heat until melted; remove from heat. Beat in sugar, eggs and vanilla with a wooden spoon until combined. Do not over mix. Stir in flour. Spread batter into a greased jell y-roll pan. Sprinkle with almond brittle and chocolate chips. Bake at 350 degrees for 30 minutes. Cool; cut into bars. Makes 4 dozen. Can be frozen Almond Chocolate Candy 1 c almonds ½ c sugar 2 egg yolks
4 oz sweet chocolate 1 T water
Gind nuts. Grate chocolate and add ½ of chocolate chocolate to almonds, add egg yolks, water and sugar. Blend into firm paste. Shape into balls and roll roll in remaining grated chocolate. Place on cookie sheetin refrig for 5 hours. Yields aprox. 4 dozen. Almond Shortbread Shortbread (Wheat free) 1 cup butter 2 tsp. vanilla 1/4 cup honey or maple syrup
UNLEAVENED DESERTS
3 1/2 cup almond flour (or other) o ther) 2 1/2 cups broken toasted pecans
Toast whole pecans in oven at 275ºF. for 15 minutes, then chop or break. Beat butter, vanilla and honey. Add flour and stir in pecans. Make 3 logs and roll in wax paper. Freeze for 30 minutes then slice 1/4” thick slices. Bake at 325ºF. for 12 minutes. Cool on cookie cook ie sheet. Makes about 3 dozen cookies.
4 eggs separated 2/3 cup sugar 2 tablespoons brandy 1 1/3 cups finely chopped walnuts
1/8 teaspoon cinnamon ¼ matzo meal ¼ cup melted margarine or oil Grease for pan
In a medium-sized bowl, beat the egg yokes well; gradually add the sugar. Continue to beat until light and lemon-coloured. Add the brandy, chopped walnuts, cinnamon, matzo meal, and melted margarine or oil; continue beating until well blended. In a clean mixing bowl, beat the egg whites until stiff but not dry. Gently fold the beaten egg whites into the egg yoke mixture. Grease a 9 x 9-inch pan; line with wax paper; grease the wax paper. Pour the batter into the pan. Bake in a preheated 375 degree F. oven for 35 minutes or until firm. Let the cake stand in the Pan for 5 minutes before removing. When the cake is cool, cut into diamonds, squares or rectangles. Yields 24 to 32 pieces.
