UNLEAVENED BREAD RECIPES

 

AIRY ONION KUGEL

6 eggs, separated 1/3 cup matzo meal 11/2 teaspoons salt 2 cups finely chopped onions 1/3 cup oil 1/4 teaspoon pepper

Beat egg yolks thick and creamy. Add onions, oil, matzo meal, salt and pepper. Mix well. beat egg whites stiff and fold into onion mixture. Pour into a oiled 2~quart casserole and bake at 350 degrees for 30 minutes or until a knife inserted into the center comes out clean.

ALMOND BREAD

4 eggs 1 cup sugar 3/4 cup oil or butter 1 tablespoon almond extract 3 cups flour 1 small bag slivered almonds 1/2 teaspoon vanilla

Mix sugar, eggs and 1 cup flour. Add oil or butter. Add remaining ingredients, pour into two greased bread pans. Bake at 350 degrees for 30 minutes. Remove from pans.

APPLESAUCE LOAF CAKE

1/2 cup raw honey or pure maple syrup 1/3 cup unrefined corn germ oil 1/2 teaspoon sea salt 1 tablespoon cinnamon 1 cup nuts 1 egg 1 3/4 cups whole wheat flour 1/2 teaspoon ground cloves 1 cup raisins 1 cup thick applesauce

Beat honey, oil and egg together, sift flour and spices together. Add to wet ingredients, lightly stir in raisins, nuts and applesauce. Spoon into oiled  9x5" loaf pan. flake 40 minutes at 350 degrees.

BASIC BLINTZES

2 eggs 1 tablespoon vegetable oil 1 cup milk 1 tablespoon honey 3/4 cup whole-wheat pastry flour 1/2 tablespoon butter

Mix together all ingredients, except butter, in a blender, food processor, or electric mixer. Cover, and refrigerate for 1 hour. Melt butter in a 7-inch skillet over medium heat. Add 2 to 3 tablespoons batter, and tip pan to distribute batter evenly. Cook until browned on bottom and slightly dry on top. Place on wax paper, cooked-side down. Continue to cook until all the batter is used, replenishing butter as needed. (Makes 8 to 10 blintzes)

BLUEBERRY BLINTZES

1 recipe for basic blintzes (see above) 4 ounces creamed cottage cheese, softened 4 ounces cream cheese, softened 1 teaspoon butter, softened 1 egg yolk 1 tablespoon honey 1 teaspoon vanilla extract 1/2 tablespoon buffer 2 cups blueberry honey sauce (see below) 1 cup sour cream or yogurt

Prepare blintzes according to directions above. In a medium-size bowl, beat together cream cheese, cottage cheese, softened butter, egg yolk, honey and vanilla. Place about 2 tablespoons cheese mixture on cooked side of each blintz. Roll up, leaving ends open. In a large skillet, melt butter. Saute` blintzes, seam-side down, until browned, Turn, and continue cooking until all sides are browned. Serve immediately topped with blueberry honey sauce and sour cream or yogurt. (Makes 8 to 10 blintzes)

BLUEBERRY HONEY SAUCE

6 tablespoons butter 3/4 cup honey 1/2 teaspoon vanilla extract 1 tablespoon cornstarch 3 cups fresh or frozen blueberries

In a large saucepan, melt butter. Blend in cornstarch, and stir in honey and blueberries. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes. Stir in vanilla, and cool before serving.

CHAPATTI 4 cups whole-wheat flour 2 cups unbleached flour 1/2 pound soft butter 1 teaspoon honey (optional) 1 pint milk ground sunflower and pumpkin seeds as desired

Cut butter into flour. Add milk and work into dough. Roll as thin as you like. Cut into squares. Prick each square with a fork. Bake at 350 degrees for 20 minutes.

CHEESE BAGS

2 8oz pkgs cream cheese 2 1/4 cups flour 1/2 pound butter

Have cheese and butter at room temperature. Cream together, add flour, mix well. Chill 2 hours or longer. Cut in half and roll out. Use large fruit can to cut out. Fill each round with pieces of Wisconsin brick cheese (or any king) fold circle of dough over cheese to form a half circle. Press edges together with fork. Spread beaten egg on top of each half circle before baking. Bake till lightly browned.

CHEESE CAKE CRUST

1 cup flour 1/4 cup sugar 1 tablespoon lemon peel Mix, then cut in it cup butter; add 1 slightly beaten egg yolk and 1/4 teaspoon vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9" spring form pan. Butter sides of pan and attach to bottom plate rest of dough evenly on side 2" up. Bake-cool (6 minutes at 400 degrees).

COCONUT MACAROONS

1 7oz pkgs bakers flakes coconut 2 tablespoon flour 3 egg whites 1/3 cup sugar 1/8 tablespoon salt 1/2 tablespoon almond extract

Combine coconut, sugar, flour and salt. Stir in beaten egg whites and almond extract, mix well. Drop by teaspoon onto lightly greased baking sheet. If desired, top with halved candied cherries. Bake in 325 degree oven for 23 minutes or until delicately browned. Remove from sheet at once.

CREPES

1 cup flour 11/2 cup milk pinch of salt 3 eggs 1/2 cup vegetable oil

Sift flour, and salt. Add eggs and beat thoroughly till smooth. Add milk, beat well. Batter should be consistency of heavy cream. Put in refrigerator for at least two hours. Pour into pie pan. Dip heated skillet bottom into batter. Surface should be well covered but not runny.

DARREL'S UNLEAVENED BREAD

1 cup whole wheat flour 1/2 cup olive oil 1 cup water 1/8 cup honey (for Passover meal omit honey)

Mix oil and flour first-stir. Put water and honey in and whisk, it will he runny. Spread thin on baking sheet. Bake as hot as you can about 500-600 degree oven for 6 to 7 minutes.

DELICIOUS PASTRIES

1 pound margarine 3 cups flour fitting or jam 1 16 oz small cottage cheese

Mix together margarine, cottage cheese and flour. Let rnixture set for several hours or overnight. Take 1/3 of dough and roll thin. Cut into 3" squares, place filling in center and fold comers to center. Bake 30-35 minute. Sprinkle with confectioners sugar and cool.

ENGLISH PASTRY

Pastry:   1 teaspoon vanilla   2 eggs  1 teaspoon salt  2/3 cup vegetable shortening  1 tablespoon water Filling:   1 pound stew beef  4 medium potatoes  4 medium onions  1/4 rutabaga

Sift flour and salt together. Cut in shortening. Use enough water to form dough into ball. Cut ball into four sections. Roll out one at a time into a circle. Cut meat into small pieces, grate rutabaga. Place handful of rutabaga on one half of dough. Slice 1 potatoes over rutabaga. Add salt and pepper. Add 1/4 beef; 1 medium onion, puncture top. Make other 3 same way. Bake 1 hour and 15 minutes at 375 degrees.   ROMEMADE TOMATO CATSUP

3 112 cups tomato sauce; use a 1-lb 1 oz can 4 tablespoons plus 2 teaspoons sugar or honey 1/4 teaspoon onion power 4 tablespoons plus 2 teaspoons light corn syrup 2 tablespoons plus 1 teaspoon fresh lemon juice 1/4 teaspoon celery seed 1 3/4 teaspoons salt scant 1/8 teaspoon pepper 4 tablespoons plus 2 teaspoons cider vinegar  Pour 1 cup of tomato sauce into a blender container arid whirl at the highest speed for 1 hill minute; pour the blended sauce into a heavy', high-speed, non-aluminum pot,' repeat this procedure, blending only 1 cup at a time, until all the sauce has been blended. If you're using a food processor, blend the sauce all at once until perfectly smooth, stopping once or twice to scrape down the sides of the container. In a mortar and pestle, crush the celery seed to powder; if you don't have a mortar and pestle, combine the celery seed, sugar, and salt in a clean, dry blender or processor container and whirl until powdered. Mix the powdered celery seed, sugar, salt, onion powder, pepper and cayenne into the pot of blended sauce. Gently boil the sauce, uncovered, for about 25 to 30 minutes, stirring frequently. Remove sauce from heat when it is as thick as a rich spaghetti sauce and able to make loose mounds-it should be just a bit thicker than you want your finished catsup to be. Cool the sauce quickly by immersing the pot in a sink of cold water while stirring the contents. When the sauce is coot, stir in the corn syrup, vine gar and lemon juice until blended. Pour the catsup into emptied and cleaned commercial catsup bottles and store, refrigerated, can he stored for up to 6 months.

JAM FILLED CRUMB BARS

1 3/4 cups flour 3/4 cup buffer 1 teaspoon shredded lemon peel 1 teaspoon flour 1/2 cup finely chopped nuts 1/2 cup stifled powdered sugar 3/4 cup jam or preserves

Stir together flour and nuts. In a large mixer bowl, beat butter until soft, add powdered sugar and lemon peel and beat until fluffy. Add flour mixture and beat till crumbly. Press 2/3 of crumbs onto bottom of un greased 9x9x2 pan. Spread jam into pan. Stir in 1 tablespoon of flour into remaining crumb mixture and sprinkle over jam. Bake 375 degrees for 25 to 30 minutes. Cut into bars.

MATZOS SPONGE CAKE 8 egg yolks 1 1/2 cup sugar 1/2 cup matzos cake flour 1/2 lemon juice or grated rind 1/2 cup potato starch 8 egg whites beaten stiff

Beat yolks until light. Add sugar gradually. Add pinch of salt, lemon rind and juice, then cake meal and potato starch. Lastly fold in egg whites which have been beaten till stiff but not dry. Bake 45 minutes at 350 degrees in angel food pan or in two layers.

MAYONNAISE

1 egg 1/2 teaspoon sugar (or honey) Dash cayenne pepper 1/2 teaspoon dry' mustard powder 1/2 teaspoon salt 2 tablespoons cider vinegar 1 cup salad oil

Put eggs, seasonings, vinegar, and 1/4 cup of oil into blender container. Cover and process at blend. Immediately remove feeder cap and pour in the remaining oil in a steady stream. (If necessary, stop the blender, use a rubber spatula to keep mixture around processing blades. Cove and continue to process.) Store covered in the refrigerator up to 1 week. (Makes about 1 1/4 cups.)



MUSTARD

1/4 cup dry mustard powder 2/3 cup water 1/4 cup sugar (or honey) 1/2 teaspoon salt 2 tablespoons water 1/3 cup cider vinegar 3 tablespoons cornstarch

Mix mustard and 2 tablespoons of water together. Set aside. In saucepan mix remaining ingredients. Cook over low heat about three minutes or until thick, stirring constantly. Remove from heat and stir in mustard mixture until smooth. Cover and refrigerate. (Makes 1 cup)

NUT FUDGIE COOKIES

2 squares chocolate 1/2 cup vegetable shorting 1 cup sugar 1 teaspoon vanilla 2 eggs yokes beaten 1/2 cup sifted flour 1/4 teaspoon salt 1/2 cup nuts

Melt chocolate and shortening. Add sugar and eggs. Mix quickly, add flour, salt and vanilla. Pour into 13" x 9" pan. Sprinkle nut meats over, bake 15 minutes at 400 degrees.

OATMEAL COOKIES (UNLEAVENED)

1 cup all purpose flour 3/4 cup packed brown sugar 1 cup Crisco shortening 3 tablespoons water 1 teaspoon ground all spice 1/2 teaspoon salt 1 teaspoon ground ginger 3/4 tablespoon vanilla 1 egg yokes 3 cups oats (raw) 3/4 cup nuts 1/2 cup raisins

In large bowl measure the first nine ingredients. Mixer on low beat ingredients until well blended. With spoon stir in oat, walnuts and raisins. Grease cookie sheets. Preheat oven to 375 degrees. Drop dough by heaping teaspoons 2 inches apart. Bake 12 minutes or until golden brown. remove to wire rack to cool. Store in tightly covered container. Good for 2 weeks. (Makes 3 dozen)

OLD FASHIONED POUND CAKE

4 cups confectioners' sugar 2 cups butter or margarine 2 tablespoons grated orange rind 6 eggs 31/2 cups all-purpose flour 1/4 teaspoon salt

Sift flour. Cream shortening at medium speed on electric mixer 3 minutes or until light and creamy Gradually add sugar and orange rind; cream thoroughly. Add eggs one at a time, mixing well after each addition. Gradually add combined flout and salt; mix well. Pour into greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 20 minutes, or until wooden toothpick inserted in center comes out clean. Remove from pail. Cool.

PASSOVER APPLE PANCAKES

1 cup matzo meal 3 eggs yokes, beaten 2 tablespoons peanut oil 1/2 teaspoon salt 1/2 cup water 3 tart apples

Slice the apples into small fine slices. Mix ingredients in order given and drop by tablespoon into hot oil. Fry until golden brown. Drain on absorbent paper and serve with sugar or a mixture of sugar and cinnamon.

PASSOVER BREAD

3 pints milk 1 pound butter flour

Take milk, butter, and as much flour as needed to give it a body similar to pie dough. Divide into four parts and work each until it blisters; then roll out till about the thickness of pie dough. Score or prick with fork (like a pie shell). Bake at 350 degrees until slightly browned at the edges.

PASSOVER CHICKEN BLINTZES

Wrappers: 5 egg yokes salt 3/4 cup matzo meal 1 1/2 cups water

Beat eggs, salt, and water. Gradually add meal and beat until smooth. Heat a 6-inch frying pan. Brush lightly with oil. Pour sufficient batter just to cover surface or pan. Tip pan quickly to spread. Brown on one side and turn out on board or towel.

Filling: 2 tablespoons finely chopped scallions 4 teaspoons cooking oil 1 1/2 teaspoon salt 2 cups chopped cooked chicken 1 teaspoon sugar dash of pepper

Mix carrot, and celery with remaining ingredients. Place 1 teaspoon on blintz wrapper. Fold in blintz fashion. Fry in hot vegetable oil until brown or they can be browned in oven, using a little oil brushed on each.

PASSOVER SOUR CREAM PANCAKES

3 egg yokes 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup sour cream 6 tablespoons matzo meal

Beat eggs. Blend all ingredients. Drop by spoonfuls into greased skillet. Brown on both sides. (Make 11 pancakes.)

PECAN CRISPS

1 1/2 cups sifted flour 1 egg separated 3 tablespoons milk 1 cup sugar 3/4 teaspoon salt 1 teaspoon vanilla 1/2 cup soft vegetable shortening 1 cup pecans finely chopped

Cream shortening, sugar, milk, egg yolk. Add sifted dry ingredients, form into balls (walnut size). Place on un greased baking sheet. Press flat with bottom of glass dipped in sugar. Brush with beaten egg whites. Sprinkle with nut meats. Bake 8-10 minutes. Do not over bake. (Makes about 5 dozen)

POLENTA TOASTS

1/3 cup whole grain corn meal 1/3 cup regular corn meal 1/2 teaspoon salt or 1 tablespoon liquid aminos 2 1/2 cups water

Place cornmeal and salt in heavy 3 quart saucepan. Slowly whisk in the water (and aminos if you are not using salt). Cook over medium heat stirring constantly, until mixture boils and becomes very thick, about 10 minutes. Heat may be lowered the last 3 or 4 minutes to prevent sticking. Stir very fast Spray cookie sheet with olive oil and spread mixture to within 1 inch of edges. Do not cover, Refrigerate at least 4 hours. Preheat oven to 450 degrees. Cut polenta into squares and push apart slightly. Spray top with olive oil spray. Bake for 25 minutes on bottom oven shelf. Toasts should be lightly browned and easy to remove with a spatula. If not---bake 5 to 20 minutes longer.

POUND CAKE

1 cup butter 2 cups flour 1 cups sugar 1/4 teaspoon nutmeg or more 1/4 teaspoon salt 1 1/2 teaspoon vanilla 4 egg yokes

Bring butter and eggs to room temperature. Grease bottom and 1" up sides of pan. Beat butter till creamed and fluffy. Gradually add sugar, boating at medium speed 6 minutes or till light and fluffy. Add vanilla, add eggs one at a time. Beat 1 minute after each: serape bowl frequently. Stir together flour, salt and nutmeg. Gradually add dry ingredients to egg mixture and beat. Bake 60-65 minutes at 325 degrees or till done.

PUMPKIN CHEESECAKE

Crust: 1/3 cup margarine 1/3 cup sugar 1 egg yoke 1 1/4 cups flour

Cream margarine and sugar until light and fluffy. Blend in egg; add flour, mix well. Press dough on bottom and 2 inches high around sides of 9-inch spring form pan. Bake at 400 degrees for 5 minutes. Reduce oven temperature to 350 degrees.

Filling: 2  8 ounce pkgs cream cheese 3/4 cup sugar 1 16-ounce can pumpkin 1 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg dash of salt 2 eggs

Combine softened cream cheese and sugar, mixing at medium speed with beater until well blended. Blend in pumpkin, spices and salt, mix well. Add eggs one at a time, mixing well after each addition. Pour mixture into the pastry-lined pan. Smooth surface to edge of crust. Bake at 350 degrees for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, just before serving. if desired.

RAISIN BREAD

Blend: 3/4 cups all purpose flour 2 cups whole wheat flour 3/4 cup sugar or honey 1 teaspoon cinnamon 1 cup raisins 1/2 teaspoon salt

Add: 2/3 cup vegetable oil 1 egg yoke 1 cup milk (3/4 cup if honey is used)

Mix well! Before baking sprinkle a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon over the surface of bread. Preheat oven to 400 degrees. If you use honey in raisin bread heat oven to 375 degrees. Spray to cookie sheets or jelly roll pan with oil. Divide dough in half. With lightly floured hands pat each ball of dough onto sheet until it is desired thickness. We 3/8 inch. Cut raw dough into squares and prick center of each square with fork, Bake 15 to 18 minutes or until it begins to brown. Over baking will cause it to be too brittle.

RASPBERRY BARS 2 sticks soft butter 2 cups flour 2 eggs 1 cup sugar 1 1/2 to 2 cups of raspberry jam

Cream butter and sugar with electric mixer. Add egg yolks and beat well. Add flour 1 cup at a time. Chill dough for at least one hour. Divide dough in half. Roll in square to fit 9" X 9" pan. Place dough in pan and top with jam.. Add top layer of dough rolled into square to fit pan. Bake at 375 degree oven for 35-40 minutes. Sprinkle with powdered sugar. Cut when cold.

SESAME CRISP CRACKERS 2 cups whole-wheat flour 3/4 cup raw sesame seeds 5 tablespoons safflower oil 2 1/4 teaspoons salt a few shakes of any flavoring desired (onion, garlic, etc)

Combine dry ingredients. Work oil in with fork, Stir in 3/4 cups water. Form into two bails. Roll as thin as possible; cut into shapes. Place on un greased cookie sheet; prick with fork. Bake at 425 degrees for 10 minutes.

SNACKING BREAD Blend: 1 3/4 cups all purpose flour 1/2 teaspoon salt 3 cups whole wheat flour 1/2 cup brown sugar Add: 2/3 cup vegetable oil 1 egg 1 cup milk

Mix well! Before baking sprinkle a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon over the surface of bread. Preheat oven to 400 degrees. If you use honey in raisin bread heat oven to 375 degrees. Spray to cookie sheets or jelly roll pan with oil. Divide dough in half. With lightly floured hands pat each ball of dough onto sheet until it is desired thickness. We 3/8 inch. Cut raw dough into squares and prick center of each square with fork. Bake 15 to 18 minutes or until it begins to brown. Over baking will cause it to be too brittle.

STEW BREAD

Blend: 1 3/4 cups all purpose flour 2 cups whole wheat flour 1/2 teaspoon salt

Add: 2/3 cup vegetable oil 1 egg 1 cup milk

Mix well! Before baking sprinkle a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon over the surface of bread. Preheat oven to 400 degrees. If you use honey in raisin bread heat oven to 375 degrees. Spray to cookie sheets or jelly roll pan with oil. Divide dough in half. With lightly floured hands pat each ball of dough onto sheet until it is desired thickness. We 3/8 inch. Cut raw dough into squares and prick center of each square with fork. Bake 15 to 18 minutes or until it begins to brown. Over baking will cause it to be too brittle.

STRAWBERRY AND CREAM CREPES

3 cups strawberries 1 cup sour cream 1/3 cup sugar 1/2 cup powdered sugar 1 cut cottage cheese

Slice berries, add sugar, set aside. In blender whip cottage cheese till smooth, stir in sour cream and sugar. Fill crepes with some of the mixture, fold over and top with strawberries and cream.

TARTS Make pie crust, roll out, cut with large coffee can, turn muffin tin with bottom up, oil and place cut dough on bottom of tin. Bake till done, fill with favorite filling.

UNLEAVENED CHOCOLATE CAKE

1 1/2 cup rnatzo flour 2 cups sugar 1 cup vegetable shortening 2 tablespoons of vanilla 8 tablespoons cocoa 2 tablespoons corn syrup 4 eggs

Cream shortening, sugar and eggs. Combine all other ingredients. Beat until fluffy and light. Pour into two greased 8" pan. Bake 30 minutes at 350 degrees-cool-frost.

WHEAT CRISPS

1/2 cup sugar 1/2 cup wheat germ 3/4 cup margarine 1/2 cup whole-wheat flour 1/2 cup powdered milk

Place all dry ingredients into a mixing bowl. blend in margarine with a pastry blender. Knead with hands until smooth and soft dough forms. Form into small balls and flatten with fork on un greased cookie sheet. Bake in 300 degree oven until edges are slightly browned, 20 to 25 minutes. (Makes 2 to 2 1/2 dozen).