UNLEAVENED BREAD RECIPES Free download of Recipes
GOLDEN DISCS unleavened bread
2 cups unbleached plain wheat flour
pinch of salt
2 Table spoons of sugar (raw if available)
1/4 cup olive oil
1 1/2 cup water or you can use milk here!
Combine the flour sugar and salt . Add enough water or milk to make a dough that will be like waffle mix that can be spooned in to a waffle iron, or a flat pan spray with Non-stick spray. Spoon in and cook!
Cook until done and golden brown. Let cool for 5 minutes. Enjoy!
This is a quick and easy way to make good unleavened bread.
2 cup sifted all purpose flour
1/4 c. shortening
1/2 c. water
Pinch of salt
Roll out very thin. Bake in warm oven for just a few minutes.
UNLEAVENED COMMUNION BREAD
1 c. flour
3 tbsp. sugar
1/3 tsp. salt
1/3 c. shortening
2 - 2 1/2 tbsp. milk
Sift together the flour, sugar and salt. Cut in shortening. Add a little bit of milk at a time, and only enough to form into dough. Roll dough (using floured rolling pin) to 1/4 inch thick. Cut into 1/2 inch squares. Bake at 375 degrees for 15-20 minutes or until done.
COMMUNION BREAD (UNLEAVENED)
1 c. flour
3 tbsp. sugar
Dash of salt
1/2 stick butter
Blend ingredients together like pie crust. Stir in 6 tablespoons milk or as much as is needed. Bake at 350 degrees for 45 minutes.
COMMUNION (UNLEAVENED) BREAD
2 1/2 c. sifted flour
1/2 c. milk
1 stick butter, melted
Combine flour and melted butter, and mix as you would pie dough. Add milk and mix thoroughly. Knead on cookie sheet about 30 minutes to remove all air bubbles. Divide in half (2 portions). Roll dough onto cookie sheets with plain drinking glass, or a glass jar. Perforate dough with a peeling knife, using a ruler to mark in 1 inch strips. Prick strips with a fork. Bake at 350 degrees until very light brown. Break strips.
4 c. unbleached flour
1 tsp. salt
1 1/2 c. water (room temp.)
Combine the flour and salt. Add enough water to make a dough that will clean the sides of the bowl and can be gathered into a ball. Turn out onto a lightly floured board and knead 10 minutes. Shape into a ball and cut in half. Cut each half in 8 pieces and form into 16 balls. Roll out each ball to form about a 7" circle. Place on an ungreased cookie sheet and bake in a preheated 500 degree oven for 5 minutes or until discs are lightly colored, blistered and crisp. Serve with cheese chips and soups. Makes 16 discs.
2 C whole wheat flour
1/2 C yellow cornmeal
2/3 C warm water
Sift flour, cornmeal and salt together. Cut in butter and mix until crumbly. Stir in warm water and chill. Roll chilled dough into balls the size of large marbles. Roll out into paper-thin rounds, 4" in diameter. Bake on an ungreased cookie sheet at 375° for 5 minutes or until lightly browned. Cool and store in a tightly sealed container. This dough may be wrapped in waxed paper and kept in the refrigerator to be baked as needed.
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.
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.
2 eggs 1 tablespoon vegetable oil 1 cup milk 1 tablespoon honey 3/4 cup whole-wheat pastry flour 1/2 tablespoon butterBASIC BLINTZES
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)
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
BLUEBERRY HONEY SAUCEPrepare 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)
6 tablespoons butter 3/4 cup honey 1/2 teaspoon vanilla extract 1 tablespoon cornstarch 3 cups fresh or frozen blueberriesIn 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.
2 8oz pkgs cream cheese 2 1/4 cups flour 1/2 pound butterHave 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.
1 cup flour 11/2 cup milk pinch of salt 3 eggs 1/2 cup vegetable oilSift 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.
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 preservesStir 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.
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 oilPut 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.)
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 cornstarchNUT FUDGIE COOKIES
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)
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 raisinsIn 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)
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 pepperMix 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.
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 choppedCream 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)
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 yokesBring 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.
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 saltAdd: 2/3 cup vegetable oil 1 egg yoke 1 cup milk (3/4 cup if honey is used)
Blend: 1 3/4 cups all purpose flour 2 cups whole wheat flour 1/2 teaspoon saltAdd: 2/3 cup vegetable oil 1 egg 1 cup milk
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 eggsCream 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.
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).
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