The Unleavened Cookbook - LCG Mid-AtlanticThe Unleavened Cookbook Compiled by The Mid-Atlantic...

The Unleavened Cookbook

Compiled by

The Mid-Atlantic Living Church of God Congregations

This cookbook has been compiled for the 2012 Spring Holy Day season. We would love to have feedback on the recipes included this year for future reference.

Table of Contents

Acknowledgements ................................................................... ii

What is Leaven? ....................................................................... iii

Quick Reference: Leavening Agents ...........................................vi

Cooking Measurement Equivalents .......................................... vii

Breakfast .................................................................................. 1

Breads ...................................................................................... 5

Crackers .................................................................................. 22

Main Dishes and Sides............................................................. 27

Cookies ................................................................................... 40

Brownies, Bars, and Fudge ...................................................... 52

Desserts .................................................................................. 64

Pie Crust ................................................................................. 73

Gluten-Free Recipes ................................................................ 75

ii

Appreciation is given to those listed below whose recipes compile the

“Unleavened Days Cookbook”

of the

Mid-Atlantic Church of God

Recipes Reprinted from:

“The Upper Mid-West Living Church of God Congregations”

“The Good News Magazine”

“The Living Church News”

“The Worldwide News”

“Savoring the Sabbaths Cookbook”

Individual Acknowledgement is given to:

Celeste Loper Bill Williams, Sr.

Mavis Christenson Nancy Hargett

Pat Clinton Lonna Erwin

Opal Staples Marie Showalter

Jana Clark Margie Dulaney

Shirley Stevens Joette Monson

Opal Mauch Sandy Loving

Carol Smith Sharon Ditrapani

Marie Aertker Ruth Ann Kesner

Lucille Hart Brenda Nevels

Mrs Leonard Halliday Margaret Hoffman

Pat Viera Herman Kesner

Darlene Kesner Jenny Engle

Colleen Frank Rachelle Lien

Judy Schwemm

iii

WHAT IS LEAVEN?

As you know, during the Days of Unleavened Bread, we are to have no leaven or leavened products in

our homes (Exodus 12:15; Exodus 13:7). This includes any agent that produces fermentation and causes

dough to rise – yeast, baking soda, baking powder, and the like. Items such as bread, cake, crackers,

cookies, and prepared cereals and pies, which contain leavening, of course, must be put out. Doing so is

symbolic of putting both the visible and the hidden sins out of our lives.

January – April (1971) Good News Magazine

The Bible Answers Your Questions:

Question: Just what is leaven? Which foods are to be avoided during the Days of Unleavened

Bread?

Answer: God uses leaven to typify sin (I Corinthians 5:1-8). Sin puffs up just as physical leaven

puffs up (verse 2). Unleavened Bread is a type of an unleavened life.

To understand exactly what is included in the leaven we are to avoid during the Days of Unleavened

Bread, let’s first notice some of the Hebrew words translated “leaven” in the Old Testament. Mechametz

refers to leavening agents – substances used to puff up or produce fermentation, causing dough to rise.

Yeast, bicarbonate of soda (baking soda) and baking powder are such substances.

Another Hebrew word rendered “leaven” is she-ohd. This literally means “sourdough,” a naturally

fermenting yeasty batter which was the most common leaven of the Israelites, and which is still often

used to cause baked goods to rise and become light in texture.

These leavening agents cause food to become chametz. This Hebrew word is translated “that which is

leavened” in Exodus 12:19. It is also translated “leavened bread” in a number of places. It refers to all

foods that leaven has caused to rise, including bread, cake, some crackers, certain cookies, some prepared

cereals and pies. A few candies and other foods also make use of leavening agents. If you are in doubt

about any product, check the list of ingredients on the wrapper.

Instead of eating leavened bread, we have the positive command to eat unleavened bread for seven days

(Exodus 13:6). We may also eat unleavened pies and cereals together with all the meats, drinks, fruits

and vegetables we normally consume.

Most stores carry a variety of unleavened bread. These include Jewish and whole-wheat Matzzoth, Rye

Krisp, hard tack and a number of flat breads. Always check the ingredients of the label to be sure.

Some have asked about using egg whites in baking. Egg whites should not be used as a substitute for

leaven, in a deliberate attempt to circumvent the spirit of the law. On the other hand, beaten egg whites

used in meringue on pies and other deserts do not constitute a leavening agent. They have not been used

to puff up any product baked of four or meal.

Others have noticed the term “yeast extracts” on the labels of certain foods and have wondered if they

should be avoided. These are derivatives of yeast that cannot be used as leavening agents. It would

therefore be permissible to use a product containing yeast extracts provided, of course, that it does not

iv

contain any actual leavening agent. Some people also buy brewer’s yeast from health food stores. This

form of yeast is totally dead and should not therefore be considered as leaven. It should also be

mentioned that cream of tartar, by itself, is not a leavening agent either.

Occasionally a question comes up about beer or other fermented drinks. There is nothing in the entirety

of Scripture to indicate any restriction on the kind of beverages we consume during the Days of

Unleavened Bread – no mention of these being the “Days of Unleavened Beverages.” The fact is that in

all cases where the Days of Unleavened Bread are mentioned, the reference is always to the example set

by the children of Israel when they came out of Egypt without any leaven in their dough (see Exodus

12:39). There is no reference to the invisible yeast or result of it in either beer, wine or other beverages.

Naturally fermented wine was customarily consumed by the Israelites at God’s Festivals. If God had

intended a ban on fermented beverages during the Days of Unleavened Bread, it would undoubtedly have

been mentioned. In fact, such mention would have been necessary. Yet the command adds no more than

is found in Exodus 13:6-7: “Seven days thou shalt eat unleavened bread…and there shall be no leavened

bread seen with thee in all thy quarters.”

If you are unsure about a particular food and unable to find the answer, you should refrain from eating it,

“for whatsoever is not of faith is sin” (Romans 14:23).

We should all see to it that we do eat some unleavened bread during each of the seven Days of

Unleavened Bread. Remember that it is a positive command. By eating the “bread of affliction” we are

reminded of our having been in bondage to sin, from which we are now delivered.

If it occurs, as in all probability it will, that partway through the Feast you find some leavened product

that had somehow escaped your scrutiny, put it off your property immediately. This is a type of those

hidden sins that we don’t always discover upon conversion. We must keep on putting out sin (leaven)

until the process is complete, as is signified by the very fact that there are seven – the complete number –

of Days of Unleavened Bread.

God intended the Days of Unleavened Bread to be a type to remind us that we are to be unleavening our

lives spiritually by putting out the spiritual leaven of SIN – not for seven days only, but throughout our

ENTIRE LIVES. “Therefore let us keep the feast, not with old leaven, neither with the leaven of malice

and wickedness; but with the unleavened bread of sincerity and truth” (I Corinthians 5:8).

v

Ambassador College Correspondence Course – Lesson 26

Comment: Leaven is any substance used to cause dough to rise by fermentation. Yeast, bicarbonate

of soda (baking soda), baking powder and sourdough are leavening agents. Leavened foods include most

breads, crackers, cakes, cookies, biscuits, pastries and some pies and prepared cereals. A few candies and

other foods are also leavened. If one is in doubt about any product, he should check the list of ingredients

on its package. If still not sure about a particular food, it should not be eaten during the Feast (Romans

14:23).

All leaven and leavened foods should be removed from one’s premises before the beginning of the first

Holy Day. They should not be stored in another room. The morning after the New Testament Passover

service, which is still the Passover day, is a convenient time to finish removing any leavening agents or

leavened bread. It is wise to arrange purchases so that when Passover comes, there will be little leaven to

discard. Removing these inexpensive products is one way God tests us to see how much we value

obedience to Him.

If during the Feast some accidentally overlooked leaven is found in the home, it should be thrown away

immediately. This is a good lesson for us as it is a type of the hidden sins we aren’t aware of at baptism.

As we grow in spiritual knowledge and understanding, we become aware of more sins to overcome. We

must immediately put the leaven of sin out of our lives when it is discovered!

vi

Quick Reference: Leavening Agents

Leavening Agents:

Yeast Baking Soda

Sodium Bicarbonate Baking Powder

Sodium Phosphate (can be used as an agent) Sourdough

Not a leavening agent:

Brewers yeast Yeast extract Torula yeast

Autolyzed yeast Nutritional yeast Cream of Tartar

vii

Cooking Measurement Equivalents

1 tablespoon (tbsp) = 3 teaspoons (tsp) 1/16 cup = 1 tablespoon 1/8 cup = 2 tablespoons

1/6 cup = 2 tablespoons + 2 teaspoons

1/4 cup = 4 tablespoons

1/3 cup = 5 tablespoons + 1 teaspoon



2/3 cup = 10 tablespoons + 2 teaspoons


1 cup = 48 teaspoons

1 cup = 16 tablespoons

8 fluid ounces (fl oz) = 1 cup

1 pint (pt) = 2 cups

1 quart (qt) = 2 pints

4 cups = 1 quart

1 gallon (gal) = 4 quarts

16 ounces (oz) = 1 pound (lb)

1 milliliter (ml) = 1 cubic centimeter (cc)

1 inch (in) = 2.54 centimeters (cm)

Source: United States Dept. of Agriculture (USDA).

1

BREAKFAST

Swedish Pancakes

Mix together:

½ C whole wheat pastry flour

½ tsp salt

Add:

1 C milk

4 eggs

2 Tbsp butter

Heat large frying pan and brush with butter or oil; sauté a fourth of the batter on both sides until

light brown. Keep hot while cooking through more. Syrup may be used or fresh sweetened

berries. For thin pancakes use only ¼ cup of pastry flour and omit butter.

Bran Pancakes

3 eggs 2 ½ C milk

½ tsp vanilla 1 ½ tsp honey

1 C whole-wheat flour 1 C bran

Blend all ingredients at high speed. Bring to heavy-cream consistency. Butter skillet. Makes

thin, light pancakes. Serves about 8.

Finnish Whole grain Pancakes

2 C milk ½ tsp salt

1 ½ Tbsp melted butter 1 ½ C unsifted whole wheat flour

2 eggs 1 tsp honey

Combine ingredients and mix thoroughly. Cook on lightly greased griddle or fry pan (¼

cup at time) When bubbles appear turn pancake and brown on other side. Serve with

butter and honey, fresh fruit or desired topping. As a main dish or lunch box item can be

rolled with cheese or meat filling.

2

Golden Delight Pancakes (or Waffles)

1 C cream style cottage cheese ¼ C milk

6 eggs ¼ tsp salt

½ C sifted flour ½ tsp vanilla

¼ C oil

Put all ingredients into blender. Mix on high speed one minutes, stopping to stir down

once. Heat griddle, lightly oil, Use ¼ c batter per pancake. Brown on both sides. Serve

with syrup, honey, yogurt or fruit. Makes 20 pancakes.

Apple Pancakes

3 eggs 3 Tbsp flour

1 Tbsp sugar 2 C sliced apples

¼ tsp cinnamon 3 Tbsp sugar

¼ C butter 2 Tbsp lemon juice

Preheat oven to 400 degrees

Beat eggs, flour, 1 tbsp sugar and milk. Pour into a 10 inch oven-proof skillet that has been

rubbed with butter. Arrange sliced apples on top of batter. Bake in a hot oven for 15 minutes.

Place pancake on a platter. Mix sugar and cinnamon together and sprinkle on pancake. Melt

butter, add lemon juice and pour over pancake.

Tip: Add 1/3 C milk if mixture seems too thick

Oatmeal-Bran Breakfast Bars

2 C rolled oats 2 C bran

1 C wheat germ 1 C flour (any kind)

1 C sesame seeds 1 C oil

1 C powdered milk 2 Tbsp vanilla

1 to 2 C honey (to taste) 6 eggs

Grated rind of two oranges

1 C raisins (or dates/apricots) chopped


Mix together with hands. Press into lightly oiled pan. Sprinkle top with sesame seeds. Bake for

30 -35 minutes. Note: These may be made ahead of time and stored in the freezer.

Apple Streusel

5 tart baking apples lemon juice

1 stick butter 1 C flour

¾ C brown sugar cinnamon


Arrange peeled and sliced apples in an even layer in buttered baking dish. Sprinkle with

lemon juice. Combine butter, brown sugar and flour. Crumble mixture by hand over

apples and firmly press on top of apples. Sprinkle with cinnamon. Bake 45 minutes or

until sugar is bubbling. Serve warm with cream. Optional: Sprinkle chopped pecans on

top before baking.

3

Enchilada Pancakes

Thin pancakes:

3 eggs, beaten 1 C milk

1 C sifted whole-wheat flour 1 Tbsp sugar

2 Tbsp melted butter 1/8 tsp salt

Filling:

2 ½ C lean ground beef 1 medium onion, chopped

4 oz can sliced mushrooms ¼ tsp salt

1 Tbsp butter or oil ½ C ketchup

1 tsp. dry mustard ½ tsp dried parsley

1 tsp Worcestershire sauce ½ tsp oregano

1/2 tsp dried rosemary 1 crumbled bay leaf

2 C shredded cheddar cheese 1 C grated Parmesan cheese

½ C milk or dry white wine


To make pancakes: Mix ingredients in order listed; blend until smooth. For each

pancake, melt 1 tsp butter in 7” heated skillet; add ¼ C. batter, tipping pan so batter

spreads evenly. When batter is set turn the pancake. Spread pancakes on clean towels;

cool. Makes 8 large pancakes.

To make filling: Sauté beef, onion and mushrooms in butter or oil; spoon off excess fat

and add remaining ingredients except cheese and milk. Cover and simmer gently 15

minutes. Remove from heat. Combine cheddar and Parmesan cheese and sprinkle one

half over top of meat mixture. Heat until cheese is almost melted, but do not stir. Spread

filling on pancakes, roll up and place in 13x9x2 inch baking pan. Pour milk or wine over

rolls and cover with remaining cheese. Bake, uncovered for 20 minutes, or until hot, and

cheese melts. Makes 8 servings.

4

Danish Crust:

½ C unbleached flour ½ C whole wheat flour

½ C butter, softened 2 Tbsp water

(optional ¼-½ tsp finely chopped nutmeg)

Topping:

1 C water 1 tsp almond extract

3 eggs 1 C additional butter

(optional almond pieces sprinkled on top of topping before putting in oven)


Measure out both flours in bowl. Cut in butter. Sprinkle with water and mix with fork.

Round into ball: divide in half. Pat into 2 strips 12 in by 3 in. Place 3 in apart on

ungreased baking sheet. Mix second amount of butter and water. Bring to boil. Remove

from heat: add flavoring. Beat in flour, stirring quickly to prevent lumping. When

smooth, add 1 egg until smooth. Divide mixture in half and spread evenly over each

piece of pastry. Bake for 55 min. or less until it’s done. The Danish will shrink during

cooling, leaving a custard portion. Frost with your favorite glaze or icing. Drizzle over

Danish.

Tip: To make a Glaze, use powdered sugar, vanilla, butter and milk.

Hot Mushroom Turnovers

1 (8 oz) pkg cream cheese, softened 1 egg, beaten

1 ½ C plus 2 Tbsp all purpose flour 1 large onion, minced

½ C plus 3 Tbsp butter or margarine, softened ¼ C sour cream

½ lb mushrooms, minced 1 tsp salt

¼ tsp thyme

Preheat oven to 450

About 2 hours before serving: In large bowl with mixer at medium speed, beat cream

cheese, 1 ½ C flour and ½ C butter or margarine until smooth. Shape into a ball, wrap,

and refrigerate for 1 hour. In a 10 skillet over medium heat 3 Tbsp butter, and cook

mushrooms and onions until tender, stirring occasionally. Stir in sour cream, salt, thyme

and 2 Tbsp flour; set aside. On floured surface with floured rolling pin, roll half of dough

1/8 inch thick. With floured 2 3/4 inch round cookie cutter, cut out as many circles as

possible. Repeat with rest of dough. Onto one half of each dough circle, place a

teaspoon of mushroom mixture. Brush edges of circles with some beaten egg: fold dough

over filling. With fork, firmly press edges together to seal; prick tops. Place turnovers

on ungreased cookie sheet. Brush with remaining egg. Bake 12-14 minutes until

golden. Makes about 3 1/2 dozen about 65 calories per turnover.

5

BREADS

Mrs. Armstrong‘s Passover Bread

1 C flour 1 ½ tsp olive oil

½ tsp salt ¼ C water

2 Tbsp plus 1/8 tsp butter, softened


Sift flour and measure. Add salt and sift again. Cut in butter until very fine. Mix the oil

and water together and add to mixture. Sir until it forms a ball and comes away from the

side of the bowl. Knead lightly on a floured board for 1 minute. A smooth ball should

form. Lightly flour the board again. Pinch off ¼ of the dough and flatten. Roll as thin as

you want, or until it just holds together without breaking. Cut the dough in pieces and

place on cookie sheet. Bake 8-10 minutes in until lightly browned.

Option: For a buttery taste, add 2 more tablespoons of butter. You can also add 1 cup of

shredded extra sharp cheddar cheese before you add the water and oil. These variations

would not be for Passover service use.

Unleavened Bread (1)

2 C whole wheat flour ½ C hot water

1 stick butter, softened ½ tsp salt

¼ C honey


Mix honey and salt in hot water. Stir in softened butter. Add flour. Stir well. Spread onto

greased cookie sheet. Bake for 15 to 20 minutes.


5 ½ C whole wheat flour (or can try other flour)

1 ½ tsp salt ½ C melted butter

½ C olive oil ¼ C honey

1 ½ C milk


Mix all together. Roll out portions directly onto ungreased cookie sheets 1/8 inch thick. Bake

10-12 minutes. To make crackers, roll thinner and top with sesame seeds.

6


3 Tbsp honey 1 C oil

1 ½ C milk 7 C flour

2 tsp salt


Blend honey, oil and milk. Stir in remaining ingredients. Knead lightly. Roll on floured

board. Place over rolling pin and place on a cookie sheet. Cut in squares. Make a few

holes in each piece with fork. Salt lightly if desired. Bake for 20 minutes.

Note: One to two cups of wheat germ may be added. Adjust the flour accordingly.

Unleavened Bread

2 ½ cups unbleached flour 2 ½ C whole wheat flour

(or 5 cups whole wheat flour) 1 C milk

1 C cornmeal 1 tsp salt

4 egg yolks 5 Tbsp butter

½ C oil 1 C water


Mix flours, corn meal and salt. Cut in butter. Add egg yolks and remaining ingredients.

Mix well. Roll out and cut in squares and bake on a lightly greased cookie sheet for

approximately 15 minutes. The length of time to bake depends on how think you prefer

to roll out the dough.

Easy Unleavened Bread

Use your favorite pie crust recipe that doesn’t have leavening. Roll out on floured

surface. Sprinkle with cinnamon and sugar or garlic powder. Cut into stick strips or

large squares. Bake at recommended temperature. Baking time may need to be reduced.

Watch first batch carefully.

Butterhorns


2 C sifted flour ¾ C sour cream

2/3 C butter, softened ½ C sharp cheddar cheese, optional

Measure flour into a large bowl and cut in butter. If making cheese butter horns, add

cheese and mix thoroughly. Stir in egg yolk and sour cream. Form into a ball and wrap

with plastic wrap. Chill overnight. Divide into 3 portions and roll each portion out into a

12” circle. Cut each circle into 12 wedges and roll up, beginning with the wide end.

Place each on a greased baking sheet with the point tucked under. Bake for 20 minutes.

Tip: For Cheesy Butterhorns add ½ c finely grated sharp cheddar cheese. These are

good with a beef stick piece baked inside.

7

Swiss Butterhorns

Dough – (mix in bowl):

2 C flour ¼ tsp salt

2/3 C butter 1 egg yolk

¾ C sour cream

For the filling – (blend well):

½ C chopped nuts ¾ tsp cinnamon

½ C sugar

Frosting:

1 C powdered sugar 2 Tbsp hot water

1 tsp vanilla


Shape dough into a ball. Wrap in waxed paper chill overnight.

Divide into three parts. On lightly floured board roll each part into a 12 inch circle. Cut in 12

wedges. Sprinkle nut mixture over wedges and roll from wide edge inward. Bake for 20-25

minutes on greased cookie sheet.

Blend ingredients for frosting. Frost immediately and enjoy!

Lavosh

8 C sifted whole-wheat flour 3 eggs

¼ C butter 1½ tbsp salt

2 ½ tsp sugar 2 C milk

sesame seed (hulled) poppy seeds


Work all ingredients except seeds into a firm dough. Let rest for ½ hour. Roll the dough out very

thinly. Place it on an ungreased pan that has been liberally sprinkled with sesame seeds. Sprinkle

poppy seeds on top. Bake for 15 minutes. It would be better if the first 5 minutes of the baking

period can be done in a steam oven. (At home try putting a pan of hot water into the oven for the

first 5 minutes. Place it on the shelf below the bread. Remove it for the last 10 minutes of

baking).

Unleavened Banana Nut Bread

½ C shortening ½ C cream or evaporated milk

2 eggs 1 tsp vanilla extract

¾ C brown sugar 1½ C banana, cut in pieces

1½ C flour ½ C chopped nuts

½ tsp salt


Beat shortening, eggs, and brown sugar. Add flour and salt, milk and vanilla, bananas

and nuts. Bake in 10 inch by 6 inch loaf pan for 30 minutes.

8

Crescent Rolls

2 C sifted flour ¾ tsp cinnamon

¼ tsp salt ½ C sugar

2/3 C butter 1 C powdered sugar, optional

1 egg 2 Tbsp hot water, optional

¾ C sour cream ¼ tsp vanilla, optional

1½ C finely chopped nuts


Measure flour and salt into a bowl. Cut in butter. Stir in egg and sour cream. Mix well.

Shape dough into a ball and chill. Wrap in waxed paper and shill overnight. Divide

dough into three parts. On lightly floured board, roll each into a 12 inch circle, then cut

into 12 wedges. Cut smaller or larger wedges. Mix sugar, nuts and cinnamon and

sprinkle onto each wedge. Place on an ungreased baking sheet with point tucked

underneath. Bake for 20 to 25 minutes. Remove from the oven and frost at once

blending 1 cup powdered sugar with 2 Tbsp hot water and ¼ tsp vanilla, if desired.

Tip: Can make basic crescent dinner roll by leaving out nuts, cinnamon, and sugar and

not using powdered sugar icing. After rolling up each wedge, brush with beaten egg and

sprinkle with poppy seeds or sesame seeds.

Tip: Put ½ t of any firm jam on dough before rolling up, dip in egg white and bake.

Soft Unleavened Oat Bread

1 C whole wheat flour 3 eggs, beaten

¾ C unbleached white flour ¼ C vegetable oil

¼ C wheat germ water

1 C old fashioned oats poppy seeds

1 ½ tsp salt

Mix together flours, wheat germ, oats, and salt. Add beaten eggs, oil, and enough water

to make it easy to pour (approximately 2 cups) Pour into well greased cookie sheet with

edges. Sprinkle with poppy seeds. Bake 15-20 minutes in a 450 oven. Loosen from pan.

Cool. Cut into desired size.

Oat Flat Bread

1 1/3 c all purpose flour 1 tsp salt

2 C quick cooking oats ½ C butter

2 Tbsp sugar ½ C boiling water

Mix flour, oats, sugar, and salt in a bowl. In, bring water and butter to boil. Add dry a

pot with a lid; bring water and butter to boil. Add dry ingredients, mix well, and put lid

on until cool. Make walnut-sized balls and roll out on floured surface until very thin.

Cook on hot, ungreased griddle until crisp. Cool on rack and then store in a tight

container.

9

Corn Tortillas

2 C corn flour ` 1 tsp salt

2 Tbsp vegetable shortening 1 ½ C water

In a mixing bowl, combine flour salt and shortening, mix well. Stir in water, the dough

should be slightly wet. Form dough into a smooth ball, divide into 12 pieces. Place a

little water on hands and form dough into 12 small balls. Place balls on piece of

parchment paper. Using hands flatten dough into flat circle place a piece of plastic wrap

over and roll into a 6 ½ or 7 inch flat circle-1/8 inch think. In a medium non stick skillet,

over medium heat. Brown tortilla 1 to 2 minutes on each side. Fill with your choice of

filling or store in an air tight container.

Snacking Bread

Blend:

1 3/4 cups all purpose flour

1/2 tsp

salt

3 C whole wheat flour

1/2 C brown sugar

Add:

2/3 C vegetable oil

1 egg

1 C milk

Preheat oven to 400 degrees.

Mix well! Before baking sprinkle a mixture of 2 tablespoons sugar and 1/2 teaspoon

cinnamon over the surface of bread. Spray 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, or

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.

Quick and Easy Breading for Fish, Meat & Poultry

Combine Matzo Meal with seasoning of choice.

Mix 1 egg with 1 Tbsp of water

Dip fish, meat, or chicken first into egg mixture and then into meal mixture

10

Whole Wheat Flatbread

4 C whole wheat pastry flour 1½ tsp salt

3 Tbsp butter 2 egg yolks

2 Tbsp vegetable oil 7/8 C milk or water


Sift the flour, then measure; add salt and sift again. Cut the butter into small pieces,

adding them to the flour as they are being cut; use pastry blender or 2 knives as when

making pastry.

In another bowl, beat the egg yolks until lemon colored. Add oil slowly to the egg yolks,

continually beating as it is added. Add milk or water to the mixture, adding only

about1/4th

of it at first, then the remainder.

Pour this liquid mixture into the flour--butter mixture and stir with a fork or spoon until it

forms a ball of dough that comes away from the bowl. Knead lightly on floured board for

about a minute to shape the dough into a smooth ball.

Lightly flour the bread board again. Pinch off about one third cup of the dough and place

it on the floured board. With your hands, pat it as thin as can easily be done, then roll it a

little thinner with a rolling pin.

Pick up the dough, lay it over one hand and with the other spread a little flour on the

board. Replace the dough and roll again. Repeat this until the dough is so thin that it just

holds together without breaking when handled.

Place the rolled dough on an ungreased baking sheet and make into squares of any

desired size with a knife.

Slide the sheet into the pre-heated oven and bake 8 to 12 minutes or until puffed and very

lightly browned.

Tip: Whole wheat pastry flour makes the most tender bread, but whole wheat bread flour

may be used. In that case, the liquid (water or milk) will need to be increased to one cup.

If bread flour is used it is also advisable to use the egg yolks as they help lighten the

bread.

11

Flat Bread

Easy one for Kids

3 C flour 1/3 C oil

3 eggs (4 if using all whole wheat flour) salt to taste


Mix all ingredients. Add enough water to make it easy to pour. Pour into a well greased

15x10 inch jelly roll pan. Bake 15 to 20 minutes. Bread stays moist, great for

sandwiches. Batter may be poured into greased individual pie pans and baked for use as

buns

Unleavened Bread

¾ C scalded milk 1 egg

¼ C honey 2½ C flour

¼ C butter 1 tsp salt


Beat egg, milk, honey, and butter together. Add the flour gradually. Knead until smooth.

Roll the mixture to ¼” thick, then cut in shapes (rounds or squares). Prick with a fork.

Bake on baking sheet for 15 or 20 minutes

Savory Unleavened Bread

2 C flour ½ C sun dried tomato pesto

¼ C oil 1 ½ C grated cheddar cheese

¼ C water pinch salt

1 (4 oz) can diced green chilies pinch pepper

Include juice pinch red pepper flakes (optional)

Preheat oven to 400

Combine all ingredients. Add dried pepper flakes if added spiciness is desired. Roll out

1/8 inch thick. Cut into squares. Bake on nonstick baking sheet for 10 minutes. For

crispier unleavened bread, bake an additional 2 minutes.

Southern Corn Bread

1 C cornmeal 1 egg

1 C flour ¼ C shortening

¼ C sugar 1 C milk

1 tsp salt

Combine cornmeal, flour, sugar, and salt. Add remaining ingredients and stir until moist.

Pour into muffin pan. Bake at 425 for 20-25 minutes.

Tip: For a sweeter cornbread, use 1/3 C sugar

12

Unleavened Croutons for soups and salads

½ tsp salt, more for sprinkling 1 tsp freshly cracked black pepper

¼ tsp cayenne ½ tsp paprika

2 tsp dried parsley 4 C soft unleavened bread cut into

1/3 C extra virgin olive oil cubes

2 tsp garlic paste (smash 2 cloves with flat side of knife, sprinkle with salt, and crush)

Preheat oven to 325

In a large bowl combine all the ingredients except the bread, until well blended. Adjust

seasoning to your taste if needed. Add in bread and mix well with your hands, tossing to

coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in oven for

20 or 30 minutes. Remove from oven and cool. Store in an air tight container.

Raisin Bread

Blend:

¾ C all purpose flour 1 tsp cinnamon

2 C whole wheat flour 1 C raisins

¾ C sugar or honey ½ tsp salt

Add:

2/3 C vegetable oil

1 egg

1 C milk (¾ C if honey is used)

Preheat oven to 400 degrees. If you use honey in raisin bread heat oven to 375 degrees.

Mix well! Before baking sprinkle a mixture of 2 tablespoons sugar and 1/2 teaspoon

cinnamon over the surface of bread. 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, 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.

Cheese Cake Crust

Mix together:

1 C flour

¼ C sugar

1 tsp lemon peel

Cut in l fluid C butter;

Add 1 slightly beaten egg yolk and ¼ tsp vanilla.


Blend thoroughly. Pat 1/3 of dough on bottom of 9 inch spring form pan. Butter sides of

pan and attach to bottom plate rest of dough evenly on side 2 inches up. Bake 6 minutes.

13

Almond Bread

1 C sugar ½ tsp vanilla

4 eggs 3 C flour

1 tsp almond extract ¾ C oil or butter

1 small bag slivered almonds


Combine sugar, eggs and 1 cup flour. Mix well and add oil or butter. Add remaining

ingredients. Pour into 2 bread pans. Bake for 30 minutes. Remove from pans; slice as

needed.

Variation: Add cut up apple before baking.

Apple-Saucy Shortbread

3 C sifted flour ¾ C butter

1/3 C sugar ½ tsp salt

1 egg yolk ½ C applesauce

Nutmeg 1 C chopped nuts

Blend ingredients. Put in 15½ x 10 inch ungreased pan. Prick dough with fork. Bake 15 minutes

at 350 degrees, then 25 minutes at 300 degrees. Cut while warm. Top with apple sauce. Makes

3 dozen.

Cheesy Crackers

2/3 C flour 2 Tbsp cream

2/3 C grated cheese

Mix together flour, cheese and cream to make stiff dough. Roll out on floured board to about 1/8

inch thick. Cut dough with cookie cutter. Bake in 375°oven about 10 minutes.

14

Corn Bread

1 C cornmeal 1 C flour

¼ C sugar 1 tsp salt

1 egg 1 C milk

¼ C shortening or butter


Combine cornmeal, flour, sugar and salt, and mix. Add remaining ingredients; stir until

moist. Pour into muffin pan. Bake for 20 to 25 minutes.

Variation: For a sweeter corn bread, use 1/3 C sugar in place of the ¼ C sugar

Lefsa

3 ½ C hot mashed potatoes 1 tsp salt

1 stick butter 1 C flour

Beat the mashed potatoes, salt and butter while the potatoes are hot. Cool. When almost cold add

flour. Next day on floured board, use enough of mix to make nice round ball. Roll thin using as

little flour as possible. Bake on hot lefsa grill.

Mexican Spoon Bread

1 can cream corn ½ C oil

¾ C milk 2 eggs

1½ grated cheese 2 small cans diced green chilies

1 C cornmeal 1 tsp salt

Preheat oven to at 400 degrees

Mix ingredients. Pour into greased bread pan. Bake for 45 minutes.

Pita Bread

3 C white flour 1 tsp salt

1 C warm water vegetable oil

Combine the flour and salt; stir in enough warm water so that the dough pulls away from

the sides of the bowl and ceases to be sticky, Stir till smooth. Knead for 5 minutes.

Divide dough into 12 equal portions and shape into smooth balls. Cover with damp

towels and let rest 5 to 10 minutes. Press each ball flat and roll into a 6” or 7” circle.

15

Flat Bread

3 C flour 1/3 C oil salt to taste

3 eggs (4 if using all whole wheat flour)


Mix all ingredients. Add enough water to make it easy to pour. Pour into a well-greased

15x10 inch jelly roll pan. Bake 15 to 20 minutes. Bread stays moist, great for sandwiches.

Batter may be poured into greased individual pie pans and baked for use as buns.

Flat Bread

2 C flour (1 C whole wheat and 1 C. unbleached white)

¼ C sesame seeds ½ tsp salt

½ C + 2 tbsp milk 1 egg

Preheat oven to 375

Mix flour, salt and seeds with a fork in a large mixing bowl. Make a well of the dry ingredients

and break the egg into it. Pour in a bit of the milk and whip egg with the fork, then pour in the

rest of the milk and stir until flour is pretty well coated. Put onto a floured surface and knead in

rest of the flour till dough is smooth and somewhat elastic. Roll out with a pin to about ¼ inch

thickness and place on a greased pizza or biscuit pan. Pat out to the edges of pan. Spread with

soft butter before (or right after) baking. Bake for 15 to 20 minutes. It doesn’t get very brown.

Tips: Add onions and garlic or sugar and spices.

Potato Bread

2 eggs 1 tsp salt

½ C milk 2 C flour

2 C mashed potatoes 1 (8oz) pkg cream cheese

Preheat oven to 350

Beat eggs and milk together. Add mashed potatoes. Add rest of ingredients and enough

flour on waxed paper and knead well. Add more flour if needed. Roll and cut out with a

biscuit cutter or make it into balls with your hands and flatten out in pan or cookie sheet.

Bake 30-40 minutes until brown.

Cheese Loaf

½ lb cheddar cheese, grated 1 1/3 C milk, cream or half and half

½ lb Monterey Jack cheese, grated ½ C butter, melted

3 eggs 1 tsp salt

1 C flour 2 tsp garlic powder (optional)


Mix cheese, flour, salt, garlic powder (if desired) and slightly beaten eggs. Add milk and

butter. Mix and pour into a loaf pan. Bake for 35-40 minutes.

16

Onion Rolls

½ C water 1 tsp dry mustard

¼ C butter ½ C all-purpose flour

1 envelope onion soup mix (not instant) 1 C Shredded Swiss cheese

2 tsp caraway seeds 2 large eggs


In a medium saucepan bring water, butter, soup mix, caraway seeds, and mustard to a

boil. Over low heat add flour all a once. Stir vigorously about 30 seconds until mixture

leaves the sides of the pan and forms a ball. Remove from heat and immediately beat in

cheese and then eggs until mixture is smooth and cheese almost melted. Drop heaping

teaspoons 2 in. apart on large greased cookie sheet. Bake for 15 minutes or until golden.

Turn oven off. Leave rolls in oven for 10 minutes, serve warm.

Cottage Cheese Rolls

1 C margarine

2 C flour 2 C cottage cheese


Mix ingredients together well and refrigerate 8 hours or overnight. Divide dough into 3

balls. Roll out one ball at a time, as for pie crust, on well-floured surface. Cut into

wedges & roll up each, starting with the wide end. Place on cookie sheet and bake for 30

minutes.

Croissants

2 C cottage cheese 2 C flour

1 C butter, softened


Blend cottage cheese and butter together. Add 2 cups flour gradually. Make 3 equal balls. Chill

overnight (or for several hours). Roll out into croissants. Bake for 30 minutes. (Add shredded

cheese and garlic salt for extra flavor).

Fry Bread

2 C flour 1 C milk (as needed)

½ tsp salt oil for frying

1/3 C oil

Sift dry ingredients and make a well in center. Pour in oil plus 1 cup milk for a start.

Mix into a stiff dough, add a little more milk if necessary. Roll out thin like a pie crust.

Cut with biscuit cutter into 2 inch or 3 inch pieces. Deep try in oil until golden brown on

each side. Good as bread or as a dessert rolled in brown sugar and cinnamon dipped in

honey. You can also top with pie filling.

17

Shortbread

½ C powdered sugar (icing sugar) ½ C butter

2 Tbsp cornstarch (corn flour) ¼ tsp salt

¾ C unbleached flour

Preheat oven to 325 to 350 degrees

Cream butter and powdered sugar well. Add sifted cornstarch, flour and salt to creamed mixture.

Knead mixture and form into a long roll, about 2” in diameter. Cover with waxed paper and

place in refrigerator. When required, cut into ¼ to ½ inch thick slices. Place on a cold, greased

baking pan. Bake in a moderately slow oven for 15 to 20 minutes. Makes 2 dozen.

Shortbread Crumb Crust

2 C shortbread crumbs (see Shortbread recipe) ¼ tsp cinnamon

¼ C powdered sugar (icing sugar) 2 Tbsp honey

2 Tbsp butter, melted


Combine crumbs, sugar and cinnamon. Combine melted butter and honey. Add to

crumb mixture. Mix well. Press crumb mixture on bottom and sides of 9” pie pan. Bake

for 5 to 6 minutes. Remove from oven.

Note: Can use as a pie crust

Hush Puppies

1 large onion 4 Tbsp sugar

1/2 tsp salt 1 C flour

2 C cornmeal 4 Tbsp cooking oil, 2 eggs

Mix ingredients and drop by teaspoon into hot oil. Drain well.

Quick Mayonnaise Biscuits

2 C sifted all purpose flour 1/3 C mayonnaise

¾ C milk 1/3 C shredded cheddar cheese

2 Tbsp onion, minced


Stir together flour, mayonnaise & milk until well blended. Add cheese and onion. Drop

by tablespoon onto greased cookie sheet. Bake for 10 minutes, or until lightly browned.

Serve warm. Makes 24 biscuits.

18

Drop Biscuits

2 C flour C oil

½ tsp salt ¾ C milk


Mix dry ingredients in a large bowl and mix wet ingredients in a small bow. Then

combine together. Drop small balls of dough on an ungreased cookie sheet. Bake for 12-

15 minutes.

Cheese Biscuits

1 C whole wheat flour ½ lb margarine

1 C unbleached flour ½ lb sharp cheese, grated

1 tsp salt


Cream margarine well. Then mix in grated cheese and salt, sugar and flours. This is a

stiff dough. Roll out and cut with biscuit cutter. Bake on cookie sheet for 25 minutes, do

not over bake.

Sausage-Cheese Biscuits

2 (8 oz) pkgs sharp cheddar cheese, grated 1 tsp cayenne pepper

2 sticks butter ½ lb turkey or beef sausage, cooked

2 C flour


Have all ingredients at room temperature. Mix and place in refrigerator for at least 24

hours. Roll into small balls and flatten with fork. Bake for 10 minutes, or until brown.

Chocolate Granola

15 C oats 2 C wheat germ

½ tsp salt 2 C chopped walnuts

¾ C cocoa ½ C ground flax seeds

2 C honey 2/3 C oil

1/3 C water 1 Tbsp vanilla

Chocolate chips (as many as you want, added later when cooled)


Combine dry ingredients. Mix liquid ingredients in a saucepan and heat until warm. Add

to dry ingredients and mix well. Spread on a cookie sheet about ¾ inch deep. Bake for

about 2 hours, or until it’s the desired dryness. Check during baking time and with a

spatula lightly stir once or twice so it bakes more evenly. When totally cooled keep

sealed in a glass gallon jar in a dry place.

19

Phyllo Dough

¼ C water 4 tsp. olive oil

2 C flour ¼ tsp salt

Sift the flour and salt. Make a well, and add the water and olive oil in it.

Work the dough, and on a dusted board, knead it for about 5 minutes. It will become

smooth. Roll it out in a huge rectangle, put a damp towel over it, and let it stay for about

15 minutes.

Work it out again so it's about 3x3 feet. Cut it with a knife to sheet size, and then use for

your recipe.

Biscuits

2 C flour ¼ C shortening

2/3 C milk 1/3 C plain or vanilla yogurt

½ tsp salt


Cut shortening into flour until it makes pea-sized balls. Add milk and yogurt to mixture.

Mix well. Knead until smooth. If mixture is too sticky, add a little more flour. Roll out

on a floured surface to ½ inch thick and cut with a biscuit cutter. Bake for 12-15

minutes. Remember: the biscuits will not rise. The thickness you roll them is the

thickness they will be.

Option: Make sour cream biscuits by using sour cream instead of yogurt.

Cinnamon Honey Granola

14 C oats 3 C any variety chopped nuts

1 C wheat bran 1 C wheat germ

1 C sunflower seeds ½ tsp salt

2 Tbsp cinnamon ½ cup oil

1 ½ to 2 C honey 1 C water

4 tsp vanilla


Combine dry ingredients. Mix liquid ingredients in a saucepan and heat until warm. Add

to dry ingredients and mix well. Spread on a cookie sheet about ¾ inch deep. Bake for

about 2 hours, or until it is the desired dryness. Check during baking time and with a

spatula lightly stir once or twice so it bakes more evenly. When cooled keep sealed in a

glass gallon jar in a dry place.

Optional: add dried fruit when done

20

CRACKERS

Cheddar Cornmeal Crackers

2 Tbsp yellow cornmeal 1 C flour

1 ¼ tsp coarse salt ¼ tsp cayenne pepper

Pinch of fresh grated nutmeg ¼ C + 1 tbsp milk

2 Tbsp unsalted butter cut into small pieces

1 C finely grated cheddar cheese

Combine flour, cornmeal, salt, cayenne pepper, and nutmeg into food processor, pulse to

combine. Add butter, pulse to mix. Add cheese, pulse to combine. Add milk until dough forms.

Shape into two logs. Wrap in plastic wrap. Refrigerate at least 24 hours.

Preheat oven to 325 degree

Slice dough in ¼ thick slices. Bake on parchment lined sheet. Bake immediately rotate until

golden brown and firm in center. Approximately 20-25 minutes. Yield 20 crackers

Cheesy Crisps

2 C shredded cheddar cheese ½ tsp salt

½ C grated Parmesan cheese 1 C oats

½ C butter 2/3 C roasted salted sunflower

kernels

3 Tbsp water (sunflower kernels optional)

1 C flour

Preheat oven 400 degrees

Beat together cheeses, butter and water until well blended. Add flour and salt; mix well.

Stir in oats. Shape dough to form a 12 inch long roll. Wrap securely and refrigerate

about 4 hours. Cut 1/8 to ¼ inch slices. Bake on lightly greased cookie sheet for 8-10

minutes or until edges are golden brown. Makes 4-5 dozen crackers.

Herb-Cheese Dollars

½ C butter ½ tsp sage

1 C cottage cheese ½ tsp thyme

3 oz cream 2 Tbsp wine

1 ½ C all-purpose flour shake of cayenne pepper

1 tsp basil


Blend and shape into long roll. Wrap in wax paper and chill until firm. Slice thin, place

on an oiled pan, and bake for 12 minutes.

Option: Place in 9x13 pan and bake at 375 for 20 minutes. Cut into strips while warm.

21

Breadsticks

1 C whole wheat flour ½ C milk

1 C all-purpose flour 2 Tbsp honey

1 tsp salt Parmesan cheese (optional)

½ C butter, melted sesame seeds (optional)


Mix all ingredients together. Shape into finger sized sticks. Leave plain or roll in grated

Parmesan cheese or sesame seeds. Bake on cookie sheet for 20 minutes.

Oatmeal Crackers

1 1/3 C. flour 2 C rolled oats

2 Tbsp sugar 1 tsp salt

½ C butter ½ C boiling water


Combine dry ingredients. In a separate bowl cover butter with boiling water. Stir liquids into dry

mixture and mix. Roll out very thin, cut like crackers. Bake for 2 to 10 minutes.

Wheat-Germ Yogurt Thins

5 Tbsp oil 4 Tbsp yogurt

2 Tbsp water ½ C rolled oats

1 Tbsp brown sugar, packed ¾ C whole-wheat flour

¾ C untoasted wheat germ ½ tsp salt


Blend oil, yogurt, water and brown sugar. Stir into flour, oats, wheat germ and salt, mixing well.

Shape dough into ball. Rollout to 1” thickness on lightly floured board. Dough will crack at first,

but will smooth out as it becomes thinner. Using a pastry wheel or large knife cut parallel

diagonal lines two inches apart. Cut across first lines to make diamond shapes. Transfer to

lightly oiled baking sheet with spatula. Bake for 15 minutes until light golden brown. Cool on

racks. Makes about 2½ dozen crackers.

Whole-Wheat Crisps


1 lb whole wheat flour

2 Tbsp honey

5 oz peanut butter (made into a milk by dissolving in about ½ pint water)

Add honey to peanut butter. Stir the flour into the mixture and salt to taste. Make the

dough stiff enough to roll. Roll very thin; prick with a fork; bake till well done.

22

Wheat Thins

½ C brown sugar ½ C powdered milk

½ C whole wheat flour ½ C butter plus 2 Tbsp

½ C wheat germ


Knead all ingredients together. Shape into small balls, flatten with fork dipped in flour,

on ungreased cookie sheets. Bake until edges are brown, 20 -25 minutes.

Roasted Garlic-Asiago Thins

1 garlic bulb ½ t salt

Olive oil pinch cayenne pepper

½ C unsalted butter (1 stick) 1¼ C flour

2 ½ oz finely grated Asiago cheese


Cut ½ inch off the top of a whole garlic bulb. Drizzle with olive oil and wrap loosely in

foil. Bake for 1 hour until tender. Squeeze the whole bulb of roasted garlic into a

medium bowl and add the butter. With an electric beater or a wooden spoon, beat the

butter and garlic until well blended. Add cheese, salt, and cayenne. Gradually mix in the

flour until just combined. On a sheet of waxed paper, knead the dough briefly to gather

in the loose crumbs. Roll into a 9 inch log. Wrap the log in waxed paper and twist the

ends closed. Refrigerate until firm, at least one hour or overnight. Preheat oven to 30.

Unwrap the log and slice it into ¼ inch thick slices. Place the slices 1 inch apart on an

ungreased or parchment-lined baking sheet. Bake in the center of the oven for 12=15

minutes, or until very lightly browned at the edges. Let the thins cool on the baking sheet

for about 2 minutes. Carefully transfer to a wire rack to cool completely.

Grated Parmesan or dry Monterey Jack cheese can be substituted for the Asiago cheese.

Additional roasted garlic and butter make a nice spread or dip when pureed together.

Zesty Cheese Straws

½ C butter at room temp 2 C shredded sharp Cheddar, room temp

1½ C flour 1 tsp salt

¼ tsp cayenne pepper


In a food processor, add the butter, cheese, flour, salt and cayenne then process until a

smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe

the dough in 2 inch strips onto a lightly greased cookie sheet. Alternative-refrigerate the

dough for 30 minutes and roll on a lightly floured surface into a ¼ inch thick rectangle.

Cut into smaller rectangles, about 2 by 3 inches, with a pizza wheel or sharp knife. Bake

for 10 to 15 minutes or until lightly browned. Remove to racks to cool.

23

Crisp Cheese Twists


1 ¼ C flour ¼ C shortening

1 ¼ C shredded cheddar cheese 1 tsp salt

½ C yellow cornmeal grated parmesan cheese

In large bowl, mix flour, cornmeal and salt. With pastry blender cut in cheddar cheese

and shortening until mixture resembles coarse crumbs. With fork stir in 1/3 cup water.

With hands, shape dough into ball (if mixture is too dry, add more water, teaspoon at a

time until moist enough to hold together.

Between two 15 inch long sheets of waxed paper, with rolling pin, roll half of pastry into

12 inch by 10 inch rectangle. With knife, cut dough into 5x½ inch strips. Remove each

strip, holding ends, make twist by turning ends in opposite directions. Lay on cookie

sheet, press ends to sheet to prevent curling. Bake twist 5 to 8 minutes until golden.

When done sprinkle lightly with parmesan cheese,

Cool twists on racks. Repeat with remaining dough

Spiced Matzo Chips

4 whole matzo boards olive oil

½ tsp garlic powder ½ tsp dried parsley


Brush matzo boards with olive oil. Sprinkle with your favorite spices, parsley, and garlic

powder. Place on baking sheet and bake for 8 minutes.. Break into shards.

Honey Grahams

¼ lb soft butter ½ C honey

2 unbeaten eggs 2 tsp vanilla

½ tsp salt

2 ¼ C whole-wheat flour


Blend with wooden spoon, leaving butter in small pieces. Add whole-wheat flour in several

portions. This should make a very soft dough. Let rest five minutes. Pat the dough out as flat as

possible on a buttered cookie sheet. Cover with waxed paper and finish smoothing out evenly to

the edges of the pan with rolling pin. Remove paper, score into cracker-size squares. Prick each

cracker with fork 10 or 12 times. Bake 15 or 20 minutes.

24

Cinnamon Sticks

2 C flour

2 C cottage cheese

1 C butter, softened

Cinnamon and sugar


Combine flour, cottage cheese and butter. Refrigerate for 6-8 hours. Roll out like pie

crust on light floured board.

Sprinkle with cinnamon and sugar and cut into strips 34’ in size and 6-7 “ long.

Loosely twist and place on cookie sheets.

Bake for 10-15 minutes

25

MAIN DISHES AND SIDES

Easy Flour Tortillas

2 ½ C flour 1 tsp salt

½ C butter 1 C warm water

In a bowl, beat flour, butter, and salt with an electric mixer until crumbly. Gradually add

warm water and continue mixing (with a wooden spoon) until dough is smooth. If the

dough is sticky, add a little more flour. Divide dough into 3 balls. Then divide each ball

into 4 pieces, totaling 12 balls. Place on a baking tray, covered with a towel, to rest for

30 minutes. Using a floured surface and floured rolling pin, flatten each ball into a 10

inch circle. Heat a dry 12 inch skillet over medium heat. One at a time, cook the tortillas

until slightly brown, about 30 seconds per side.

Tip: You can experiment with different flavored tortillas, pesto, sun dried tomato, and

cheese. Knead 1/8 tsp of prepared pesto or sun dried tomato spread into each dough ball

before flattening into a tortilla. Also adding 1 Tbsp shredded cheese into dough balls

makes a delicious cheese tortilla.

Tasty Tortillas

1 C cornmeal stone ground ½ C whole wheat flour

2 eggs slightly beaten 2 tsp salt

2 Tbsp cooking oil 1 C milk

Combine cornmeal and flour, blend in eggs, salt, oil and milk. Batter should be thin.

Lightly oil 6 or 7 inch skillet and heat well. Stir batter well and pour in about ¼ of batter.

Tip pan to let batter cover bottom of skillet. Brown tortilla lightly on both sides. Fill

with favorite filling.

Vegetable Garlic Dip

Blend Cucumber and garlic to smooth consistency

Add to Greek yogurt

26

Tamale Pie

2 tsp veg oil 1 medium onion chopped

1 Tbsp chili powder 1 tsp ground cumin

1 C med hot salsa 1 lb lean ground beef

1 can (15-16ob) whole kernel corn drained

4 C water 1 C cornmeal

1 tsp salt 2 oz cheddar cheese shredded

Preheat oven to 350

In skillet heat oil over medium high heat, add onion & cook until tender & golden, 5

minutes. Stir in ground beef and cook, breaking up meat in small pieces until meat is

browned, 5 minutes. Skim and discard any fat. Stir in chili powder & cumin & cook for

2 minutes longer. Remove from heat and stir in salsa and corn.

In a 2 quart saucepan, heat water to boil. Gradually whisk in cornmeal and salt. Cook

over medium heat, whisking frequently for 5 minutes.

Pour half of cornmeal mixture into shallow 2 quart casserole. Spoon beef mixture over

cornmeal. Spoon remaining cornmeal over beef and sprinkle cheese on top. Let stand 15

to 25 minutes before serving.

Yogurt Fruit Dip

1 pkg cream cheese, softened

1 C sour cream and plain low fat yogurt

1 tsp vanilla extract

1 tsp grated lemon rind or lemon extract

2 Tbsp sugar or Stevia equivalent to taste (see Stevia conversion chart in Forward)

Combine cream cheese and yogurt. Blend until smooth. Stir in remaining ingredients.

Chill and serve with fresh fruit.

Yogurt Fruit Dip (2)

¾ C plain Greek yogurt

1 Tbsp fresh lemon juice

2 Tbsp powdered sugar or equivalent of another sweetener

Mix yogurt, powdered sugar and lemon juice with a spoon in a bowl until smooth. Chill

and serve with fresh fruit.

Tip: Substitute cinnamon for lemon juice, and brown sugar for powdered sugar

27

Cheese Yogurt Fruit Dip

8 oz softened cream cheese

8 oz plain Greek yogurt

¼ C coconut

1 tsp grated orange peel or orange extract

1 Tbsp honey or other sweetener

Beat cream cheese until fluffy; gradually beat in yogurt. Stir in coconut, orange peel and

honey.

Tip: For a ginger dip, increase honey to ¼ C, and substite coconut and orange peel with

2 tsp ginger root and 1 can crushed pineapple, drained

Beat cream cheese, yogurt, honey and ginger root until creamy. Fold in pineapple. Cover

and refrigerate 1 hour. Makes about 3 cups.

Vegetarian Tabbouleh

1 C bulgur wheat-fine to medium grinds 2 C boiling water

2 C ripe tomato, seeded and chopped fine 2 C cucumber, seeded and chopped

fine

1 bunch of green onions finely chopped ½ C finely chopped fresh mint leaves

2 C (2 bunches) finely chopped flat leaf parsley

½ tsp ground cumin salt and pepper to taste

2 lemons juiced ¼ C extra virgin olive oil

Put bulgur in a large bowl and pour in hot water, cover with plastic wrap and set 30 to 45

minutes. Rehydrate, drain in strainer, and press with spoon to get all the water out.

In a mixing bowl, combine tomatoes, onions, cucumber, parsley, mint. Toss well, season

with cumin, salt & pepper, add bugler; fold in lemon juice and olive oil. Flavor is better

if it sits for a few hours.

Fold in lamb or ground beef mixture. Serve on a large platter, piled in center surrounded

with toasted or grilled unleavened pita or flat bread wedges. Can also drizzle with yogurt

dipping sauce, see below.

Yogurt Dipping Sauce

1 C Greek yogurt ¼ C chopped fresh mint

¼ C chopped cilantro salt and pepper

Place all ingredients in food processor and process until smooth. Season with salt and

pepper to taste. Refrigerate when not using.

28

Deep Pan Pizza

1 lb hamburger 1½ C flour

1 small onion, chopped ½ tsp salt

15 oz tomato sauce 1 Tbsp oil

½ tsp Basil 8 oz shredded mozzarella cheese

½ tsp fennel mushrooms, olives, green peppers

¼ tsp marjoram 1 C milk

2 eggs


Cook hamburger and onion together. Add tomato sauce, basil, fennel and marjoram.

Mix eggs, milk, flour, salt and oil together. Pour into a 13 inch by 9 inch greased pan.

Pour sauce mixture on top. Top with cheese, mushrooms, olives and peppers. Bake for

25 minutes.

Tip: Substitute your favorite pizza toppings.

Cold Quiche

1 unbaked unleavened 9 in pie shell ½ C shredded cheddar or Swiss

cheese

½ C chopped cooked meat or poultry 6 eggs beaten

½ C milk 2 Tbsp chopped onion

¾ tsp prepared mustard 1/8 tsp pepper

1 can (10 ¾ oz) condensed crème of mushroom soup, undiluted


Sprinkle cheese and meat over pastry shell. Beat together eggs, mushroom, soup, milk,

onion, mustard and pepper. Pour over cheese-meat mixture. Bake until knife inserted

halfway between edge and center comes out clean, 30 to 35 min. Cool on wire rack

cover and chili. Makes 4 to 6 servings. Great for lunches.

29

Crazy Crust Pizza

Crust:

1 tsp salt 1 tsp oregano

1/8 tsp pepper 2 eggs

2/3 C milk

1 C flour (half whole wheat and half white; or all of either)


Mix all of the above together. Pour into greased pan (cookie sheet with sides). This should

resemble thin pancake batter.

Brown 1 lb. ground beef with ½ C onion. Place on crust and bake 20 minutes.

While crust is in the oven, make Sauce:

8 oz pizza sauce ¼ tsp pepper

1 to 2 tsp oregano ½ tsp salt

1½ C ground beef ¼ C each parmesan and mozzarella

cheese

¼ C chopped onion olives, sliced

Simmer all ingredients in a saucepan for about 10 minutes. Add any of the following:

mushrooms, green peppers, olives, or pineapple, etc.

Put sauce on top of crust, top with cheese, and bake another 10 to 15 minutes.

Tijuana Torte

1 lb ground beef 1 can (4 oz.) chile salsa

1 medium onion, chopped 1 pkg Lawry’s taco seasoning mix

1 can (1 lb.) stewed tomatoes 12 corn tortillas

1 can (8 oz.) tomato sauce 1 lb cheddar cheese, grated


Brown ground beef and onion in a skillet. Add stewed tomatoes, tomato sauce, chile

salsa and taco seasoning mix. Combine thoroughly and simmer 10 to 15 minutes. Place

about ¼ C. meat mixture in the bottom of a 9x13 baking dish. Place two tortillas side by

side on the meat mixture. Top each tortilla with some of the meat mixture and grated

cheese. Repeat until each stack contains six tortillas layered with meat and cheese. Bake

in a moderate oven for 25 minutes until cheese is bubbly. Cut each stack into quarters

with a sharp knife before serving. Makes 4 to 6 servings.

30

Tostado Pizza

First comes the crust, then a layer of refried beans, ground beef laced with taco seasoning

mix and chilies and finally shredded cheese. Let everyone add the colorful toppings of

lettuce tomato, onion and taco sauce at the table.

Crust:

1 C sifted whole-wheat flour ¼ tsp salt

4 Tbsp oil 1/3 C milk

2 Tbsp yellow cornmeal


Sift together dry ingredients, except cornmeal. Combine oil and milk. Add to dry

ingredients, stirring just till moistened – just till dough follows spoon around bowl. Turn

onto lightly floured surface. Knead gently 5 or 6 times. Roll to 14” circle; pat into a

generously greased 12 inch pizza pan sprinkled with 2 tbsp yellow cornmeal. Crimp

edges. Bake 5 to 8 minutes. Take out of oven and set aside while you mix the rest of the

ingredients.

Pizza topping:

1 ¼ lb ground beef ¾ C water

3 Tbsp chopped, seeded green chilies 1 pkg taco seasoning

1 C shredded sharp cheese 2 C refried beans

1 C shredded lettuce 1 tomato, chopped

½ C chopped onion Taco sauce

In skillet, brown meat, drain off fat. Add the ¾ C. water, chilies, and taco seasoning mix;

bring to boil. Reduce heat and simmer, uncovered, 15 minutes or until thick. To refry

beans, take cooked pinto beans with some of their cooking liquid and put in a skillet.

Mash partially, so that some beans remain whole, and cook until moderately thick, but

still very moist and not dry. Spread beans on dough.

Top with meat mixture. Bake for 18 to 20 minutes. Top with cheese. Return to oven to

melt cheese, about 4 minutes. Cut into six wedges. Garnish with fresh green chili

peppers, if desired. Top with lettuce, tomato, onion and taco if desired. Makes six

servings.

Taco sauce:

¾ C tomato puree ½ onion minced

1 ½ tsp vinegar ½ Tbsp oil

Green peeled chilies to taste ¾ tsp salt

Combine the ingredients in the order listed mixing well. Drizzle over pizza.

31

Ground Beef Casserole

1 lb ground beef 5 potatoes, peeled and sliced

1 chopped onion 1 can stewed tomatoes

1 C grated cheese

Preheat oven to 400 degees

1 lb ground beef 1 C grated cheese

1 chopped onion 5 white potatoes, peeled and sliced

1 can tomatoes


Brown ground beef and onions. Place drained mixture in bottom of a 9 x 13 inch baking

dish.

Sprinkle cheese on top of ground beef. Place potato slices on cheese. Pour tomatoes over

the potatoes. Bake about 20 minutes or until potatoes are softened. Tips: Substitute tomatoes with heated cheese or mushroom soup diluted with water.

Beef Enchilada Casserole

1 lb ground beef 1 ½ C beef, vegetable or chicken broth

1 clove garlic 12 - 15 soft corn tortillas, cut into strips

1 chopped onion 8 oz enchilada sauce

1 lb grated Mexican cheese 4 oz green chilies, diced

Brown ground beef with onion and garlic until browned and drain. Mix broth with green

chilies. Dip half of the tortilla strips in the enchilada sauce and line the bottom of a 13 x 9

inch pan. Cover with half of the meat mixture, half of the cheese, and half of the broth

mixture. Repeat layers and top with cheese. Place foil on top of casserole and bake for 30

to 45 minutes.

Tips: Can be refrigerated overnight and served the next day.

Corn Tortillas

2 C corn flour 1 tsp salt

2 Tbsp vegetable shortening 1 ½ C water

In a mixing bowl, combine flour salt and shortening, mix well. Stir in water, the dough

should be slightly wet. Form dough into a smooth ball, divide into 12 pieces. Place a

little water on hands and form dough into 12 small balls. Place balls on piece of

parchment paper. Using hands flatten dough into flat circle place a piece of plastic wrap

over and roll into a 6 ½ or 7 inch flat circle-1/8 inch think. In a medium non stick skillet,

over medium heat. Brown tortilla 1 to 2 minutes on each side. Fill with your choice of

filling or store in an air tight container.

32

Stuffing

½ C blanched slivered almonds 1 C chopped onion

½ C chopped celery ½ C finely grated carrots

¼ C olive oil 1 C grated potatoes

½ C chicken stock 1 C whole wheat flour

1 Tbsp chopped parsley ¾ tsp thyme

¼ tsp sage ¼ tsp salt

Pinch of black pepper 1 egg, lightly beaten

1/3 C currants

Spread almonds in a single layer in a shallow pan. Place in cold oven, toast at 350 for 5-

10 minutes, stirring occasionally, until lightly toasted. Remove from pan to cool. Sauté

onions, celery, and carrots in olive oil in a medium skillet over medium heat until

softened, 5-10 minutes. Remove from heat. Stir in potatoes and chicken broth.

Meanwhile, combine flour with seasonings and stir into vegetable mixture along with the

egg, currants, and almonds. Makes enough stuffing for one 41/2 lb chicken or four

Cornish game hens.

Meatloaf

Berry Glazed

1 beaten egg

1/3 C milk

1/3 C quick cooking oats

2 Tbsp finely chopped onion

½ tsp salt

Dash pepper

1 ¼ lb ground beef .

1 (8 oz) can whole cranberry sauce

3 Tbsp brown sugar

2 tsp lemon juice

Preheat oven to 350

In bowl beat together egg and milk; stir in oats, onion, salt and pepper. Add beef; mix

well. Shape

into five 4x2 loaves. Place in 13x9x2-inch baking pan so loaves do not touch each other.

Bake for 30 minutes. Combine sauce, brown sugar, lemon juice. Spoon over loaves.

Bake 15 minutes more. Makes 5 servings. ‘Better Homes and Gardens; all-time favorite beef recipes’1977

Stella’s Canadian Mashed Potatoes

Combine peeled and cubed white potatoes and sliced carrots in a pot of boiling water.

Boil until tender. Drain and add crushed garlic and cream. Beat until creamy. Salt and

Pepper to taste.

33

Ricotta Mashed Potatoes

2 lbs Yukon Gold potatoes ½ C whole milk

2 Tbsp salt 3 tsp butter

1 ½ C fresh ricotta ½ Tbsp ground black pepper

Heat oven to broiler setting

Peel and cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a large pot

and cover with water. Bring to a boil and continue to cook over medium heat until

potatoes are tender, about 20 minutes more. Drain and return all but 1 cup of potatoes to

the pot.

Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt,

and pepper to blend. Add the reserved potatoes and mash just until combined. Spoon ½ C

potatoes into 10 6 oz ramekins and set on a baking pan. Place under broiler until

browned. Serve hot.

Time-Saver: Boil baby Yukon Gold potatoes whole and skip the cutting and peeling

entirely!

Fish Tacos

2 Tbsp olive oil 2 fresh squeezed lime juice

¼ tsp salt fresh ground black pepper

1 lb white flaky fish fillet (like tilapia or halibut)

Chipotle cream:

½ C plain Greek yogurt, drained in paper towel

2 tsp chipotle pepper in adobe sauce 2 Tbsp mayonnaise

1 ½ C shredded green cabbages or lettuce ¼ C fresh cilantro leaves

½ C corn kernels (thaw if frozen Lime wedges

8 unleavened corn tortillas (check package for leavening or use corn tortilla recipe above)

In a small bowl Wisk together the oil, lime juice, salt and pepper. Pour over the fish

fillets and let marinade for 20 minutes. Remove the fish from marinade and grill in a

nonstick grill pan over medium high heat until cooked through, about 3 minutes per side.

Set the fish aside on a plate for 5 minutes. In a small bowl combine yogurt, mayonnaise

and chipotle pepper. Heat the tortillas or taco shells. Flake fish with fork; top each taco

with chipotle cream, top with fish, cabbage or lettuce, corn and cilantro. Serve with lime

wedges.

http://www.delish.com/recipefinder/ricotta-mashed-potatoes-clv

34

Tabbouleh with Ground Lamb or Beef

Middle Eastern Dish

1 lb of ground lamb or beef 1 C minced yellow onion

½ tsp paprika ½ tsp garlic powder

½ tsp cumin ¼ tsp cayenne pepper

¼ tsp dried oregano ¼ tsp dried thyme

Salt and pepper to taste 1 Tbsp olive oil

In large skillet heat the oil over med.-high heat. Add lamb and ½ t salt, cook-stirring until

no longer pink. Add spices, cook and stir for a minute, add onions, cook and stir until

onions are soft about 3 minutes. Drain, set aside to cool

Tabbouleh

1 C bulgur wheat-fine to medium grinds 2 C boiling water

2 C ripe tomato, seeded and chopped fine 2 C cucumber, seeded and chopped

fine

1 bunch of green onions finely chopped ½ C finely chopped fresh mint leaves

2 C (2 bunches) finely chopped flat leaf parsley

½ tsp ground cumin salt and pepper to taste

2 lemons juiced ¼ C extra virgin olive oil

Put bulgur in a large bowl and pour in hot water, cover with plastic wrap and set 30 to 45

minutes. Rehydrate, drain in strainer, and press with spoon to get all the water out.

In a mixing bowl, combine tomatoes, onions, cucumber, parsley, mint. Toss well, season

with cumin, salt and pepper, add bugler; fold in lemon juice and olive oil. Flavor

improves as it sits.

Fold in lamb or ground beef mixture. Serve on a large platter, piled in center surrounded

with toasted or grilled unleavened pita or flat bread wedges. Can also drizzle with yogurt

dipping sauce, see below.

Hot Dog Rollups

½ C oil 1 C water

2 C matzo meal 1 tsp salt

1 Tbsp sugar 4 eggs

12 frozen Oscar Mayer hot dogs


Combine oil and water in a saucepan. Bring to a boil. Add dry ingredients. Mix well,

until mixture pulls away from side of pan. Remove from heat. Mix for 5 minutes. Add

eggs one at a time. Mix for another minute. Divide into 12 portions. Shape the dough

around each hot dog. Bake on a greased cookie sheet until hot dogs are sizzling and rolls

are done.

35

Dad’s Amish Chicken Corn Soup

Stewing chicken (4lbs) cut up 10 C water

1chopped onion ¼ cup fresh parsley-chopped

1 C chopped celery, including leaves 2 C fresh or frozen corn

2 hard cooked eggs-shelled & sliced salt and pepper to taste

1 C all-purpose flour 1 egg beaten

¾ C milk

Combine all ingredients except flour, milk and beaten egg and cook until chicken is

tender. Mix flour, egg, and milk, (should make little pea sized balls) add this to finished

soup and cook about 10 more minutes.

Mrs. Frank’s Broccoli Quiche

Pastry

1 lb soft shortening

5 ½ C flour (approx)

1 egg

1 Tbsp lemon juice

milk

Cut in shortening and flour. Mix the egg and lemon juice together, then add enough milk

to make 1 C. Add to the flour and shortening. Then add enough flour so that the pastry

doesn't cling to the side of the bowl.

This makes about 6 or 7 inch pie crust.

Tip: Form into balls and wrap each in plastic wrap and place in freezer bag in freezer.

Quiche

1 pie shell. Adjust amounts depending on size of pie plate.

2 C cooked broccoli, according to desired taste. Recipe calls for “lots”

Saute one large onion

Tip: Steam the fresh broccoli and onions together.

4 oz cream cheese

½ C parmesan cheese

Blend together

1 to 2 C milk

3 eggs beaten

1/2 tsp oregano or more to taste

Mix together and gradually add to the cheese mixture

Put the broccoli and onions on the pie crust. Pour the cheese/milk mixture over top.

Slice tomatoes on the top

Bake 425 for 10 min, lower to 350 until filling is set. Remove and let stand for 10

minutes before serving.

36

Cheese Pie

Preheat oven to 375 to 400 degrees

Saute 1 thinly sliced onion in 2 Tbsp of butter. Add ½ lb lean ground beef, browned

Add ½ tsp thyme, ¼ tsp oregano, ¼ tsp sage, 1/8 tsp cayenne pepper, and 1 tsp salt

Stir in 1 C grated cheddar cheese, 3 eggs, slightly beaten, 1 C milk, ½ tsp Worcestershire

sauce. Pour into unbaked pie shells, sprinkle with paprika, bake for 40 min. or until

golden brown.

Veggie Omelet Delight

3 Tbsp butter 3 Tbsp coconut milk

1 large onion, chopped ½ Tbsp sea salt

2 green bell pepper, chopped 1/8 Tbsp cayenne pepper or cumin

8 eggs 1 C shredded Swiss or Cheddar

cheese

Melt two tablespoon butter in a large skillet over medium heat. Place onion and bell

pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables

are just tender.

While the vegetables are cooking beat the eggs with the coconut milk, ¼ tsp sea salt and

cayenne pepper or cumin.

Shred the cheese into a small bowl and set it aside.

Remove the vegetables from heat, transfer them to another bowl and sprinkle the

remaining 1/4 teaspoon sea salt over them.

Melt the remaining 1 Tbsp butter (in the skillet just used to cook the vegetables) over

medium heat. Coat the skillet with the butter. When the butter is melted add the egg

mixture and cook the eggs for 3 minutes or until the eggs begin to set on the bottom of

the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the

eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the

center of the omelet starts to look dry.

Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of

the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let

the omelet cook for another two minutes or until the cheese melts to your desired

consistency. Slide the omelet out of the skillet and onto a plate. Cut in quarters and serve.

37

COOKIES

Banana Oatmeal Cookies

1 C brown sugar, packed ¾ C oil

1 ½ C mashed ripe bananas ½ tsp salt

4 C rolled oats ½ C raisins

½ C chopped walnuts


Beat sugar and oil. Stir in bananas and salt. Gradually blend in oats, walnuts and raisins.

Drop by teaspoons onto greased baking sheet. Bake for 20 minutes.

Butterfinger Cookies

½ C butter ½ C shortening

1 tsp almond extract 6 Tbsp sugar

2 C flour, sifted 1 tsp salt

½ C walnuts or pecans, chopped 1 Tbsp water


Cream butter, shortening and sugar; add almond extract and water. Stir in flour and salt

that has already been combined. Work in chopped nuts. Form the dough into balls. (The

dough consistency will resemble pie dough). Put balls on cookie sheet and flatten to

about 1/3 inch thickness. Bake for 10 to 15 minutes. While still warm, roll cookies in

granulated sugar.

Southern Pralines

2 C sugar 2 Tbsp butter

1 C evaporated milk 2 C pecan halves

1 tsp vanilla

Cook sugar and evaporated milk at medium boil to a soft ball stage, stirring constantly.

Remove from heat, let stand five minutes. Add the pecans, vanilla and butter. Beat until

stiff. Quickly drop by spoonfuls on wax paper. Allow to cool and set. Cooks in

approximately 25 minutes.

38

No Bake Chocolate Peanut Butter Cookie

2 C sugar ½ C peanut butter

4 Tbsp cocoa 1 tsp vanilla

½ C butter ½ C milk

3 C oats ½ C coconut (optional)

Boil sugar, cocoa, butter and milk in a 2 qt. saucepan for 1-2 minute. Remove from

burner and add uncooked oatmeal, vanilla, and peanut butter. Stir until mixture thickens.

Then drop by teaspoonfuls onto wax paper. Let them cool and harden.

Tip: Add ½ C peanut butter for a change in flavor.

Peanut Butter Bonbons

½ C butter

2 C peanut butter (crunchy)

16 oz (4 ½ C.) sifted powdered sugar

12 oz pkg semi-sweet chocolate chips

12 oz pkg butterscotch pieces

Add to the chips approx. 1 tbsp. butter (both kinds)

3 C crispy rice cereal

In a sauce pan, melt peanut butter and butter. In a large bowl, combine powdered sugar

and cereal. Pour peanut butter mixture over cereal mixture. Blend together with hands.

Form ½ inch balls. Chill until firm. Melt chocolate and peanut butter chips with butter in

a separate sauce pans. Dip half the candies in each coating, swirl tops with back of

teaspoon. Place on waxed paper. Chill. Makes about 100 candies.

Chocolate Chip Cookies

2 ¼ C. flour 1 tsp vanilla

1 C. butter, softened ¾ C brown sugar

1 ¾ C. chocolate chips ¾ C sugar

1 C. chopped nuts

2 eggs room temperature

Preheat oven to 375 degrees Beat butter, sugar, and vanilla in large bowl. Add eggs, one at a time. Beat well each time.

Gradually stir in flour. Stir in chips and nuts. Drop on ungreased baking sheet. Bake for 9-11

minutes or until golden brown. Cool 2 minutes and remove.

39

Pecan Sandies

1 C butter ¾ C sugar

1½ tsp vanilla 2¼ C flour

1 C ground pecans


Cream butter until light and fluffy. Add sugar gradually. Cream well. Blend in vanilla.

Gradually blend in flour. Add ground nuts last. Roll small balls of dough in palms of

hands. Place balls of dough on ungreased cookie sheet and flatten.

A good way to flatten cookies is to place waxed paper over the cookies and press down

with the bottom of a glass). Cookies may be topped with a pecan half if desired. Bake for 10 to 12 minutes until slightly

browned. Do not over bake! Remove from sheets immediately and cool on wire racks. Yield: 5

dozen 2 inch cookies.

Carrot Cookies

1 C butter 2 C flour, sifted

½ C sugar ½ tsp salt

½ tsp. cinnamon ¼ tsp nutmeg

1 tsp vanilla 1 egg, slightly beaten

1 C finely grated carrots ½ C chopped nuts

Powdered sugar

Preheat oven to 375 degrees Cream butter until fluffy. Sift flour, sugar, salt and spices together. Add to butter and mix well.

Add vanilla, egg, carrots and nuts. Form into two rolls, 1” in diameter. Wrap in waxed paper and

chill at least two hours. Slice ½” thick and place on ungreased cookie sheet. Bake for 10 to 12

minutes. Roll in powdered sugar while warm

Chocolate Chip Cookies

1 C oil 1 C brown sugar packed

¼ C sugar 1 tsp vanilla

1 egg 2 C flour

½ pack chocolate chips ½ cup nuts

1 tsp salt


Blend oil brown sugar, sugar, egg, vanilla. Add flour, salt, chocolate chips and nuts.

Bake about 10 min. Cool and Store.

40

Chocolate Cappuccino Cookies

1 Tbsp instant coffee granules 1 Tbsp hot water

¾ C plus 1 tbsp. sugar, divided 1 egg white

¼ C canola oil ¼ tsp salt

2 Tbsp corn syrup 2 tsp corn syrup

2 tsp vanilla 1 ¼ C flour

½ C cocoa


In a small bowl, dissolve coffee granules in hot water. In a mixing bowl, combine the

egg white, ¾ C. sugar, oil, corn syrup, vanilla and coffee. Beat until well blended.

Combine the flour, cocoa, and salt. Gradually add to coffee mixture.

Roll into one inch balls. Place the balls two inches apart on ungreased baking sheets.

Flatten to ¼ in. thickness with the bottom of a glass dipped in the remaining sugar. Bake

for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an airtight

container.

Peanut Butter Cookies

1/3 C peanut butter (chucky or creamy) 1 egg beaten

1/3 C sugar 1/3 C butter, softened

1/3 C brown sugar ¼ tsp salt

1C flour


Mix flour, sugars, salt, egg and butter in a mixing bowl; stir in peanut butter. Drop from a

teaspoon onto a cookie sheet. Bake for 10 minutes or until brown.

Serve cool to prevent crumbling.

Tip: Roll in a ball and press a Chocolate Kiss in the middle.

41

Snowball Cookies

1 C butter or margarine, softened 2 tsp vanilla (or almond) extract

¼ C powdered sugar 2 C sifted flour

1/8 tsp salt 1 C chopped pecans


Cream butter and sugar. Add salt, vanilla, flour and nuts. Blend well. Chill 2 hours.

Roll into 1 inch balls and place on ungreased cookie sheet. Bake for 15 minutes. Roll in

powdered sugar when hot, then once again.

Optional: May add coarsely chopped almonds, pecans or walnuts

Chocolate Snowball Cookies

2 sticks butter 1/8 tsp. salt 2 C flour

2/3 C sugar ½ C cocoa

1 tsp. vanilla 2 C pecans


Beat butter and sugar. Mix well together. Add vanilla. Mix flour, salt and cocoa. Add dry

ingredients to butter and sugar mixture. Chop pecans. Add to mixture. Refrigerate 2 or 3

hours.

Roll into1 inch balls. Place 1/2 inch apart on ungreased cookie sheet and bake for 20

minutes. Cool. Roll in confectioners' sugar.

No Bake Coconut Snowball Cookies

¼ C butter ½ tsp. vanilla

4 C powdered sugar Shredded coconut

¼ C milk

Soften butter in bowl. Mix sugar, little at a time. Mix in milk and vanilla. Put a little

powdered sugar on a plate. Take 1/2 of cookie mix from bowl onto plate. Work it with

hands for a minute or until smooth. Make small balls and roll in coconut. Cookies are

ready to eat.

42

Chocolate Macaroons

1 (14 oz) can sweetened condensed milk ¼ tsp salt

4 (1 oz) squares unsweetened chocolate 1 tsp vanilla

8 oz shredded coconut ½ C chopped pecans


Generously grease two large cookie sheets. In top of a double boiler, combine condensed

milk, chocolate and salt. Cook over hot, not boiling water, stirring frequently until

chocolate melts and mixture thickens, about 12-15 minutes. Remove from heat. Add

vanilla, then coconut and nuts. Mix well. Drop by rounded teaspoons, 1 inch apart, on

cookie sheets. Bake 10 minutes, or just until cookies are set. Remove at once with

spatula to sheet of wax paper, let cool. Makes about 3 1/2 dozen.

Coconut Macaroons

1 pkg (14 oz) coconut 6 Tbsp flour 4 egg whites

2/3 C sugar ¼ tsp salt 1 tsp almond extract

Preheat oven at 325 degrees

Mix coconut, sugar, flour, and salt in large bowl. Stir in egg whites and almond extract

until well blended. Drop by tablespoon onto greased and floured cookie sheets. Bake for

20 minutes or until edges of cookies are golden brown. Immediately remove from cookie

sheets to wire racks. Cool

Chocolate dipped Macaroons:

Prepare and bake cookies as directed: Cool. Melt 1 pkg (8oz) semi sweet baking

chocolate then dip cookies halfway into chocolate, let excess chocolate drip off. Let

stand at room temp or refrigerate on wax paper for 30 min. until chocolate is firm.

Fudgy Bonbons

1 (12 oz) pkg semi-sweet chocolate chips 2 C flour

¼ C butter (½ stick) ½ C pecans, finely chopped

1 (14 oz) can sweetened condensed milk 1 tsp vanilla extract

60 milk chocolate candy kisses


In a medium sized saucepan on low heat, combine chocolate chips and butter. Stir until

melted and smooth. Add milk and mix well. In a medium-sized bowl, combine the

chocolate mixture with the flour, pecans, and vanilla. Shape one tablespoon of dough

around each candy kiss, covering completely. Place one inch apart on a cookie sheet.

Bake 6-8 minutes. They will become firm when cooled.

43

Lemon Coconut Dainties

¾ C butter ½ C sugar

1 egg 1 tsp vanilla

½ tsp lemon extract 2 C sifted flour

1 ½ C flaked coconut


Cream sugar, butter, add egg and beat well, add the other ingredients and stir until well

blended. Shape into walnut size balls, flatten with fork. Bake 8 minutes or until edges

are lightly browned. Cool and frost with “Lemon Butter Frosting.“

Lemon Butter Frosting

¼ C butter 1 tsp grated lemon peel

2 tsp lemon juice 4 C powdered sugar

¼ tsp salt

Mix all together until well blended.

Tip: Cookies can be made with or without frosting

Orange Crisp Cookies

1 C shortening 1 unbeaten egg

1 C sugar 1 ½ C flour

½ tsp orange extract ½ tsp salt

1½ Tbsp orange marmalade


Cream shortening, salt, and sugar. Add egg, extract, and marmalade and beat until

blended. Add flour, folding in. When well mixed, drop by teaspoon onto ungreased

cookie sheets. Place cookies 2 ½ inches apart; then mash flat with a fork. Bake 10

minutes. Watch closely. Let cool 1-2 minutes before removing from pan. For softer

cookies, remove from oven earlier. Some ovens bake quicker.

44

Cheesecake Cookies

1/3 C butter, softened 1 8oz pkg cream cheese

1/3 C brown sugar, packed 2 Tbsp milk

1 C unbleached flour, sifted 1 Tbsp lemon juice

½ C finely chopped walnuts ½ tsp vanilla

¼ C sugar 1 egg


In a small bowl cream butter and brown sugar until light and creamy. Add flour and nuts,

mix until crumbly. Reserve 1 cup of mixture for topping. Press the remainder into the

bottom of a ungreased 8 in square pan. Bake for 12-15 min. or until lightly brown.

Combine sugar and cream cheese, mix until smooth. Add milk, lemon juice, vanilla and

egg. Beat well Spoon over baked crust. Top with reserved mixture. Bake for 20-25 min

Cool and cut into squares.

Crispy Almond Thumbprint Cookies

1 C sifted all purpose flour ¾ C toasted almonds, coarsely

ground

½ C butter at room temperature 1/3 C sugar

1 egg yolk ¾ tsp vanilla

Raspberry, strawberry or other preserve of choice


Combine flour and salt in a small bowl. Using an electric mixer, cream butter in a large

bowl until fluffy. Add sugar and beat until fluffy. Mix in yolk and vanilla. Mix in dry

ingredients and nuts. Form dough into 1 inch balls. Arrange on ungreased baking sheet

spacing 1 ½ inches apart. Make depression in the center of each using your fingertips.

Bake for 10 minutes. Remove from oven and fill center with your choice of preserves.

Continue baking until cookies begin to color, about 10 minutes. Cool completely. Store

in an air-tight container.

Tip: May use 1 cup brown firmly packed brown sugar instead of white sugar. May use

chopped white chocolate or a combination of both.

45

Chocolate Dipped Matzos

1 box Matzos

1 lb fine Chocolate Bar

Optional: Crushed Nuts, or Almond M&Ms to top

Melt Chocolate in double boiler on top of stove. Once melted, dip Matzos in the

chocolate mixture, or drizzle the mixture over the Matzo, depending on how much

chocolate is desired.

Sprinkle crushed nuts or Almond M&Ms over the Matzos, or over some of Matzos for

variety.

Matzo Bark

5 - 6 plain matzo’s 1 (12 oz) pkg semi sweet chocolate chips

½ C sugar ½ C walnuts or almonds

1 C butter


Line cookie sheet with aluminum foil and lay matzo crackers in a single layer so that they

completely cover the bottom of a cookie sheet. In a saucepan melt butter and sugar over

low heat. Raise the heat and boil 3 minutes. Pour over crackers, and place in oven for 5

minutes. Remove and immediately cover with chocolate chips. Bake for 30 seconds.

Remove and cover with nuts. Refrigerate for at least 1 hour, or overnight.

Almond Thumbprint Cookies

1 C sifted all purpose flour ¾ C toasted almonds, coarsely ground

½ C butter at room temperature 1/3 C sugar

1 egg yolk ¾ tsp vanilla

Raspberry, strawberry or other preserve of choice


Combine flour and salt in a small bowl. Using an electric mixer, cream butter in a large

bowl until fluffy. Add sugar and beat until fluffy. Mix in yolk and vanilla. Mix in dry

ingredients and nuts. Form dough into 1 inch balls. Arrange on ungreased baking sheet

spacing 1 ½ inches apart. Make depression in the center of each using you fingertips.

Bake for 10 minutes. Remove from oven and fill center with your choice of preserves.

Continue baking until cookies begin to color, about10 minutes. Cool completely. Store

in an airtight container.

46

Raspberry Almond Shortbread Thumbprints

Cookie

1 C butter, softened 2 C all-purpose flour

2/3 C sugar ½ C raspberry jam

½ tsp almond extract

Glaze

1 C powdered sugar 1 ½ tsp almond extract

2 tsp water


Combine butter, sugar, and almond extract in large bowl. Beat at medium speed,

scraping the bowl often, until creamy. Reduce speed to low and add flour. Beat until

well mixed. Cover, refrigerate at least 1 hour.

Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Make

indentation in center of each cookie with thumb (edges may crack slightly). Fill each

indentation with about ¼ tsp jam. Bake for 14-18 minutes or until edges are lightly

browned.

Let stand 1 minute and remove from cookie sheet. Cool completely.

Meanwhile, stir together all glaze ingredients in small bowl and whisk until smooth. Add

an additional tsp of water if desired for drizzling consistency. Drizzle over cooled

cookies.

Scotch Shortbread

4 C flour 1 C sugar

1 lb soft butter


Mix flour and sugar together. Cut butter into flour/sugar mixture. Work and knead with

floured hands until dough is smooth. Divide into 2 parts and press into two 8 x 8 inch

baking dishes. Bake for 60 to 70 minutes. Watch carefully and perhaps lower the oven

temperature toward the end of the hour because it burns easily.

47

Whipped Shortbread

1 lb butter, softened

3 C flour

1 C icing sugar (white confectionary sugar)

½ C corn starch


Mix ingredients together and then use mixer to whip the batter. Roll in small balls, press

with fork on cookie sheet and bake for approximately 10 minutes or until lightly

browned.

Makes approximately 7 dozen.

Almond Cookie Thins

½ C unsalted butter, softened 2 Tbsp milk

½ C sugar ½ tsp salt

1 tsp almond or vanilla extract 1 C sliced almonds

1 C flour

Preheat the oven to 350°F.

Cream the butter, sugar and extract until light and fluffy. Add and blend together the

flour, milk and salt.

Spoon and spread the dough onto the back of a baking sheet or jellyroll pan with a

spatula dipped in hot water. Clean the blade and dip in water as needed to spread a thin,

even layer. Sprinkle the almonds evenly over the batter, pressing them with your hands to

adhere. Bake about 18 minutes.

Remove the pan from the oven and trim the outside edges evenly. Cut crosswise into 2-

inch wide strips. Then cut diagonally into 2-inch wide diamonds.

Return the pan to the oven and bake 5 to 10 minutes longer, or until golden brown.

Carefully transfer the cookies to a cooling rack. The cookies freeze well for a couple of

months if well wrapped.

48

Coconut Slices

2 C sifted white or whole wheat flour

Brown sugar

1 egg

1 C butter

2 C flaked coconut


Cut butter into the flour. Add sugar, coconut and slightly beaten egg and knead wit hands

just until dough holds together and the egg has all disappeared. Shape into a roll 2" in

diameter, wrap in waxed paper and chill until firm enough to slice, about 1 hour. Cut

chilled cookie dough in 1/8" slices, place on ungreased cookie sheet, and bake 1-12

minutes. Immediately remove the cookies from the pan and place on flat surface to cool.

Cookies can also be made without chilling by rolling small bits of dough in your hands

and pressing flat on cookie sheet. (Using whole wheat flour and brown sugar instead of

white flour and white sugar gives a different flavor, equally delicious.)

Options Caraway butter Cookies: Leave out coconut and add 2 tsp vanilla and 2 tsp caraway seeds.

French=Swiss Cookies: Omit coconut and mix 2 tsp cinnamon with flour. Use brown sugar

instead of white.

Cardamom Butter Cookies: Omit coconut and add 1 tsp ground cardamom. Use brown sugar

instead of white.

Bitter Cookies: Omit coconut and add 1 or 2 tsp vanilla.

Wheat-Germ and Oatmeal Cookies

¾ C oil 1 C honey

2 Tbsp molasses 2 eggs

2 tsp pure vanilla ¾ C soy flour, sifted

½ C skimmed-milk powder, sifted 1 tsp salt

½ C raisins or chopped dates ½ C walnuts

1 ½ C wheat germ 2 C rolled oats


Combine oil, honey and molasses. Add eggs one at a time, beating well after each

addition. Combine dry ingredients. Stir wet ingredients into dry ingredients and blend

well. Drop by teaspoon onto lightly oiled cookie sheet. Bake until lightly brown, about

10 to 12 minutes.

49

BROWNIES, BARS, AND FUDGE

Cherry Squares

1 C butter 1 tsp vanilla

1½ C sugar 1 tsp lemon extract

4 eggs 2 C flour

1 can cherry pie filling with syrup


Mix all but cherry filling together and spread in a 9x13 inch greased pan. Run knife

through batter to make squares and spoon a few spoonfuls of cherries onto each square.

Do not mix. Bake for 45 minutes.

Tip: Use blackberry. Lemon, apple, or blueberry filling instead of cherry. \

Use orange extract in place of lemon extract

Chinese Chews

2/3 C chopped nuts 1 C chopped dates

2/3 C whole-wheat flour 6 Tbsp butter

½ C brown sugar 2 eggs


Mix chopped nuts and dates. Sift flour and mix well. Cream butter and brown sugar.

Beat in eggs one at a time. Add flour, date and nut mixture. Spread into greased 9”

square pan. Bake for 25 to 30 minutes or until golden brown and firm to touch. Cool in

pan. Cut into squares.

Coconut Pecan Blondies

1 egg 1 tsp salt

¾ C + 2 tbsp packed brown sugar 1½ tsp vanilla

½ C butter (melted and cooled 2/3 C coconut

¾ C pecans chopped ¾ C + 2 Tbsp flour

4 squares white baking chocolate, chopped


In mixing bowl beat eggs and sugar for three minutes. Add butter vanilla and mix well.

Gradually add flour and salt to sugar. Mix just until blended, stir in pecans, coconuts,

chocolate. Spread in 8 inch greased pan and bake for 30 – 40 minutes.

50

Flaky Pineapple Squares

4 C flour 1 lb butter

1 C sour cream vanilla

3 C drained crushed pineapple 1 C sugar

3 Tbsp cornstarch

powdered sugar


Cut butter into flour; add sour cream and vanilla. Refrigerate for two hours. Cook pineapple,

sugar and cornstarch until thick and clear. Roll out one half of dough and place in bottom of

jelly-roll pan. Spread cool filling over dough, and then cover with remaining dough. Bake until

brown. Sprinkle with powdered sugar.

Grasshopper Bars

1 box brownie mix (unleavened, check box carefully)

3 C powdered sugar

1/3 C butter softened

2 Tbsp green crème de menthe

2 Tbsp white crème de cacao

2 (1 oz) squares of unsweetened chocolate

Prepare brownie mix as directed on package. Cool. Mix remaining ingredients except

chocolate; spread over brownies. Refrigerate 15 minutes. Heat chocolate over low heat

until melted; spread evenly over powdered sugar mixture. Refrigerate at least three

hours. Cut into 1½ inch bars.

Tip: To make Brandy Alexander Bars Substitute 2 Tbsp of brandy for the crème de

menthe.

Toffee Bars

1 C butter 1 C brown sugar

2 C flour 1 tsp vanilla

1 C of pecans or walnuts Giant size (9 ¼ oz) Hershey milk

chocolate


Mix butter, sugar, flour and vanilla well, and press into a 9 x 13 inch baking pan. Bake

for 15 to 20 minutes. Melt chocolate bar and spread on dough while it is still warm.

Sprinkle chopped pecans or walnuts on top.

51

Milk Chocolate Almond Bars

Beat until Creamy:

½ C softened butter

½ C firmly packed brown sugar

Preheat Oven to 350 degrees

Sift together and blend in 1½ C flour and ¼ tsp salt. Press evenly into 13x9x2 pan.

Sprinkle ½ package of chocolate chips immediately over the top when finished baking.

Let stand just long enough to soften chips. Spread evenly over the top.

Irish Cream Chocolate Mint Bars

1½ C old-fashioned or quick-cooking oats

½ C sugar 3 large eggs

2 ½ - 3 C all-purpose flour ¾ tsp salt

¼ C Irish Cream liqueur 1 tsp vanilla

1 C packed brown sugar 1 C butter softened

1 (12 oz) pkg. mint-flavored chocolate chips (2 C)


Place oats in blender or food processor. Cover and blend or process until like flour. Mix

oats, flour (start out with 2 ½ cups), and salt. Beat butter, brown sugar and sugar in a

large bowl with electric mixer until fluffy. Beat in eggs, liqueur and vanilla. On low

speed, gradually beat in flour mixture. If you need more flour to make it more like a

cookie dough consistency, add now. Stir in chocolate chips. (Chill 15 to 20 minutes if

very soft.) Spread dough in an ungreased 15x10 inch jelly roll pan. Bake for 10 to 12

minutes or until cookies look dry on top and edges are lightly browned. Cool. Cut into

bars. Makes 6 to 7 dozen bars.

Note: These have the most wonderful flavor and are delicious served with ice cream and hot

fudge topping. If you like a little more texture to your cookies when blending the oats, leave

some of the oats broken but not powdered.

52

Cherry Cheese Bars

1 C walnut pieces, divided 2 eggs

1¼ C flour 2/3 C sugar

½ C packed brown sugar 2 tsp vanilla

½ C butter ½ C flake coconut

1 (21 oz.) can cherry pie filling

2 (8 oz) pkg. cream cheese, softened


Grease 9 x 13 inch pan. Chop ½ cup nuts coarsely. Reserve for topping. Chop finely the

remaining ½ cup of nuts.

For base: Preheat oven to 350 degree oven

Combine flour and brown sugar in medium bowl. Cut in butter until fine crumbs form. Add ½

cup finely chopped nuts and coconut. Mix well. Reserve ½ cup crumbs for topping. Press

remaining crumbs in bottom of pan. Bake for 12 to 15 minutes, or until edges are lightly

browned.

For filling:

Combine cream cheese, sugar, eggs and vanilla in small bowl. Beat at medium speed until well

blended. Spread over hot baked base. Return to oven. Bake 15 minutes. Spread cherry pie

filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs.

Sprinkle over pie filling. Return to oven. Bake for 15 minutes. Cool in pan on rack. Refrigerate

several hours cut into 2 x 1½ inch bars.

Peanut Butter Oat Bars

¾ C butter softened ¼ tsp vanilla

¼ C peanut butter ¼ C corn syrup

1 C packed brown sugar 4 C quick cooking oats

Topping:

1 C milk chocolate chips

½ C butterscotch chips

1/3 C peanut butter


Combine first five ingredients, gradually add oats and press into a greased 9x13 inch pan.

Bake for 12-14 minutes until browned. Cool. Mix topping, melt together, stir until

blended. Spread on bars and cut while still warm

Sprinkle with ½ C chopped nuts. Cut while still warm. Bake for 20 minutes.

53

Raisin Squares

½ C butter-softened ½ C flour

¾ C firmly packed brown sugar 1 C seedless raisins

1 egg 1 C chopped walnuts

1 tsp vanilla ½ C semi-sweet chocolate chips

1 C rolled oats 2 Tbsp wheat germ


In large mixing bowl, combine butter, brown sugar, egg and vanilla, beat until well

blended, stir in oats and flour. Add raisins, walnuts and chocolate chips. Spread mixture

evenly in greased baking pan; sprinkle with wheat germ. Bake for 25-30 minutes. Cool

in pan, cut into 2 inch squares.

Brownies

½ C butter softened ½ C cocoa

¾ C brown sugar ¾ C chopped nuts

3 eggs 1 tsp vanilla

1/8 tsp salt 1 C flour


Cream together butter and sugar. Add beaten eggs, vanilla, and salt. Beat well. Add

flour, nuts and cocoa, stirring only until all is combined well. Bake in 8” buttered pan for

approximately 25 minutes or until batter begins to pull from sides of pan. When cool,

frost with icing.

Icing:

4 Tbsp cocoa 1 Tbsp butter

2 C powdered sugar 2 Tbsp milk

Mix cocoa and powdered sugar together. Cut in butter. Start with about 2 Tbsp milk and

keep adding a little at a time, stirring constantly until the icing begins to thicken and

become smooth.

Chocolate Oatmeal Brownies

1 C whole-wheat flour ¾ C rolled oats

¼ C wheat germ 1 tsp salt

1½ C honey ½ C cocoa (or carob)

2 tsp vanilla 1 C oil

2 tsp vanilla 4 eggs

½ C chopped nuts

Preheat oven to 350 degrees. Put all ingredients, except nuts, in bowl in order given.

Beat at low speed till smooth. Don’t over beat. Blend in nuts. Bake for 25 minutes.

54

Coconut Bars

½ C butter ¾ C chopped nuts

1 C brown sugar 1½ C shredded coconut

1 ¼ C flour ¼ tsp salt

1 tsp vanilla 2 eggs


Cream butter; add ½ cup of the sugar, 1 cup flour, and 1/8 tsp salt, mix well. Spread into

buttered 9x13 inch pan. Bake for approximately ten minutes. Mix remaining ingredients.

Spread evenly over the baked mixture in the pan and bake for another 15 to 20 minutes.

Cut into bars when cooled.

Yum Yum Bars

1 C vegetable oil 2 C brown sugar

3 eggs 3 tsp vanilla

3 C flour 1½ tsp salt

1 C chopped walnuts

6 - 12 oz of butterscotch chips


Mix oil, sugar, eggs and vanilla until creamy. Add flour and salt to mixture gradually, stirring

after each addition. Add half the butterscotch chips and half the walnuts. Mix well. Pour batter

into two 9x13 inch pans. Add remaining chips and nuts to top of batter. Bake for about 25

minutes. Cut while warm.

Raspberry Bars

2 sticks soft butter 1 C sugar

2 C flour 1 ½ to 2 C raspberry jam

2 egg yolks


Cream butter and sugar with electric mixer. Add egg yolks and beat well. Add flour, 1 C

at a time. Chill dough for at least one hour. Divide dough in half. Roll in square to fit 9 x

9 inch pan. Place dough in pan and top with jam. Add top layer of dough rolled into

square to fit pan. Bake for 35-40 minutes. Sprinkle with powdered sugar. Cut when cold.

55

Crock Pot Candy

16 oz salted roasted peanuts 12 oz milk chocolate chips

16 oz unsalted roasted peanuts 1 ½ bars white almond bark

1 bar German chocolate (sweet)

Layer ingredients in large round crock pot, first peanuts, then German chocolate, milk

chocolate, and lastly, white almond bark. Do not mix or stir. Heat on low for 2 hours.

Do not lift lid. After 2 hours, stir well and drop by teaspoons onto waxed paper. Let cool

until firm before removing.

Butterscotch Brownies


½ C butter 1 Tsp vanilla

1 C brown sugar 1 C flour

2 eggs ¼ tsp salt

Mix all ingredients together and pour into a greased 8 inch pan. Bake 30 minutes.

Chocolate Walnut Bars

1 C butter or margarine, softened 2 C all purpose flour

1 C firmly packed brown sugar ½ tsp salt

1 egg 1 ½ C chopped walnuts

1 tsp vanilla 1 C semi-sweet chocolate pieces


In mixer bowl, beat butter, brown sugar, egg and vanilla until creamy. Stir in flour, salt

and ½ cup walnuts. Spread into lightly buttered 13x9 inch pan. Bake for 25 minutes or

until lightly browned. Immediately sprinkle with chocolate pieces and let stand 5

minutes. Spread chocolate over cookie base. Sprinkle with remaining walnuts and press

lightly. Cool. Cut into bars.

56

Baklava

For the filling:

1 lb walnuts, coarsely ground ½ C sugar

½ lb almonds, coarsely ground 1 Tbsp ground cinnamon

For the syrup:

2 C water 10 whole cloves

1 ½ cups sugar Juice from half a lemon

Pastry:

1 lb phyllo pastry sheets, or (see recipe under “Bread”)

½ lb unsalted butter, melted

Preheat the oven to 325 degrees.

Note: Process the almonds separately from the walnuts to avoid walnuts being ground

too fine. Almonds take longer to grind than walnuts.

Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.

Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18

inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to

make two stacks of 9 x 12 inch sheets. To prevent drying, cover one stack with wax paper

and a damp paper towel while working with the other.

Assemble the Baklava

Using a pastry brush, brush the bottom and sides of a 9 x 12 inch rectangular pan. Begin

by layering six sheets of phyllo making sure to brush each with melted butter.

Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.

Continue layering another 6 sheets of phyllo. Add the remaining nut mixture in an even

layer. Top with the remaining phyllo sheets.

Before baking, score the top layer of phyllo (making sure not to go past the top filling

layer) to enable easier cutting of pieces later.

Tip: Place the pan in the freezer to harden the top layers and then use a serrated knife.

Bake for about 45 minutes or until the phyllo turns a rich golden color.

Prepare the Syrup While the Baklava is Baking

In a medium saucepan, combine the water and the sugar and mix well. Add the cloves

and simmer over medium high heat for about 20 minutes. The syrup sjould be slightly

thickened. Remove from the heat and discard the cloves. Stir in the juice of half a lemon.

Allow the syrup to cool slightly.

When the baklava is out of the oven and still warm, ladle the syrup carefully into the pan.

Baklava can be refrigerated or stored at room temperature.

57

Place 1 sheet of phyllo dough on flat work surface, short side facing you. Brush with

melted butter. Repeat with a second layer. Spread 1/3 nut mixture over dough leaving 1

inch margin at top and bottom. Drizzle with 2 T honey, repeat with 2 layers of buttered

phylo dough. Roll up from bottom to top. With seam side down cut into 5 sections.

Place on a baking sheet seam side down and brush with melted butter. Repeat with

second and third batch. Bake until crust is evenly golden, 25 to 30 minutes. Remove

from oven and drizzle with remaining honey.

Avocado Fudge

Sugar Free and Dairy Free

1 avocado

¼ C margarine or ¼ C butter or 1/4 C ghee

½ C carob powder (to taste)

2 tsp stevia plus (this is the stevia blend, to taste)

Blend a really ripe avocado in the food processor.

Melt the margarine (butter/ghee) on low heat.

Add the carob powder a little at a time until the lumps are gone.

You may have to add a bit of water to make it creamy.

Add to the food processer until blended and thick.

Spread in a small container and place in the fridge to firm up. Servings: 8 Servings Size

Avocado Fudge

1 very ripe medium avocado 3 C powdered sugar

½ C non-dairy margarine, melted. 1/3 C chopped nuts (optional)

1 tsp vanilla 1/3 C chopped peppermint candy

(optional)

¾ -1 C cocoa according to taste

Puree avocado and melted margarine in food processor until smooth, ensuring no lumps

remain. Place the avocado mixture into a medium saucepan over very low heat. Add the

cocoa and extract to the saucepan. Add the powdered sugar, a half cup at a time. Stir to

incorporate. The mixture will become thicker with each addition of sugar.

Once all the sugar is incorporated, remove the mix from heat. Stir in your choice of nuts,

candies, mints, etc.

For the most traditional presentation, press the fudge into a loaf pan and chill to firm.

Once firm, cut into squares. This fudge takes longer to firm than other fudge recipes.

Plan to refrigerate at least overnight.

58

Pinto Bean Fudge

2/3 C canned evaporated milk 1½ C miniature marshmallows (or

ricemallow)

1 ½ C cooked pinto beans, strained 1 tsp vanilla extract

1 2/3 C granulated sugar 1½ C semisweet chocolate chips

½ C nuts, any variety

Combine sugar and milk in saucepan.

Boil for 5 minutes, stirring constantly.

Add remaining ingredients and stir until marshmallows melt.

Pour into a 9 inch square buttered pan.

Cool and cut into squares.

Weight Watchers Pinto Bean Fudge Recipe

1 can of pinto beans drained and rinsed 5 C confectionary sugar

1 stick and a half of butter melted 1 tbsp real vanilla

1 C cocoa 1 C of chopped walnuts

Mash the beans in a big bowl, add the melted butter, add the cocoa and mix well with a

wooden spoon. Add the vanilla and then cup by cup the confectionary sugar until well

mixed. Add the nuts. Put into an 8 x 8 or 9 x 9 inch pan and refrigerate until it sets. Cut

into 1 inch squares.

59

Crispy Date Bars


Crust:

1 C flour ½ C butter softened

½ C brown sugar packed

Combine and mix well until crumbly, press into an ungreased 11x7 inch or 9x9 inch pan.

Bake for 10-12 minutes or until golden brown.

Filling:

1 C chopped dates ½ C butter

½ C sugar 1 egg, well beaten

2 C crisp rice cereal 1 C chopped nuts

1 tsp vanilla

In a medium saucepan, combine dates, sugar and butter. Cook over medium heat until

mixture comes to a boil, stirring constantly. Simmer three minutes. Blend about ¼ cup

hot mixture into beaten egg. Return to saucepan. Cook until mixture bubbles, stirring

constantly. Remove from heat. Stir in rice cereal, nuts, and vanilla. Spread over baked

crust and cool.

Frosting:

2 C powdered sugar ½ tsp vanilla

1 (3oz.) package cream cheese softened.

Combine ingredients and beat at low speed until smooth. Spread over cooled filling.

60

DESSERTS

Apple Crisp Dessert

4 C sliced apples 4 Tbsp butter

1 C brown sugar packed 1 tsp cinnamon

¾ C flour ½ C water


Place apples in buttered pie pan, pour water and cinnamon over apples, cover with crumbs made

by creaming butter and sugar together and working in the flour. Bake until apples are tender and

crust should be crisp. Serve warm or cold with whipped cream or ice cream.

Honey Cream Cheese Pie

Preheat oven to 350 degrees for crust and filling

Granola crumb crust:

2 C Granola ¼ C melted butter

Crush cereal. Combine with butter and press into pie pan (8 or 9 inch). Bake 5 minutes.

Cool before filling.

Filling:

1 (8 oz) pkg. cream cheese 2 Tbsp Honey

1 tsp vanilla or lemon extract 2 eggs

Beat all ingredients until smooth. Pour into cooled pie shell. Bake 20 minutes. Remove

from oven and spread with a mixture of:

Topping:

1 C sour cream 2 Tbsp honey

½ tsp vanilla or lemon extract

Cool. Chill in refrigerator. Serve.

61

Apricot Foldovers


½ C butter 1 C Jack cheese grated

1½ C whole-wheat flour 2 Tbsp water

1 C dried apricots, uncooked 1 C brown sugar, packed

Cream butter and cheese until light. Blend flour into the creamed mixture. Add water

and mix well. Chill 4 to 5 hours or 30 minutes in freezer. Meanwhile, simmer dried fruit

in ½ cup water for 15 to 20 minutes until water is absorbed. Stir brown sugar into hot

fruit and cook over medium heat till mixture boils. Stir until smooth. Cool. Roll the

chilled dough into a 10 inch square. Cut in 2½ inch squares. Put one tsp of filling on

each. Bring up the diagonal corners and seal. Place on ungreased baking sheet. Bake for

8 to 10 minutes. Makes 2 to 2 ½ dozen.

Cream Pudding Pastry Dessert

Crust: Preheat oven to 400 degrees

1 C water 1 C butter

1 C flour 4 eggs

Bring water and butter to a boil. Add flour all at once and stir. Turn hear down and stir

continuously until it forms a ball. Remove from heat. Beat in eggs one at a time. Put on

cookie sheet. Bake 30 minutes. When it is brown on top, it is done.

Top Layer:

1 (8 oz) pkg cream cheese 3½ C milk (room temp)

2 pkgs instant pudding (3oz )

Mix ingredients together. Beat. Put in refrigerator until it sets. Once set, put on crust

and top with whipping cream if desired. Drizzle chocolate syrup or walnuts on top.

Pound Cake

3 C sugar 1 (8 oz) carton sour cream

3 C flour 2 tsp vanilla

3 sticks butter, softened 1 ¼ C pecans, chopped

¼ tsp Salt 6 eggs


Mix butter and sugar. Mix dry ingredients. Put dry ingredients in sugar mixture and mix

well. Add sour cream. Add eggs one at a time, beating after each addition. Grease and

flour a tube pan. Bake for 60-80 minutes.

Delicious when served with warm berry sauces.

62

Cheese Cake Crust

1 C flour

¼ C sugar

1 Tbsp lemon peel

Mix, then cut in l fluid C butter;

Add 1 slightly beaten egg yolk and 1/4 tspn vanilla.

Preheat oven to at 400 degrees

Blend thoroughly. Pat 1/3 of dough on bottom of 9 inch spring form pan. Butter sides of

pan and attach to bottom plate rest of dough evenly on side 2 inches up. Bake for 6

minutes. Cool.

Chocolate Dessert

1 stick margarine or butter melted large size Cool Whip

1 C flour 8 oz pkg cream cheese

1 C chopped pecans 3 C milk

2 boxes instant chocolate pudding 1 C confectioner’s sugar


Mix:

1 C flour, 1 C chopped pecans and melted butter or margarine and press into torte or

baking dish. Bake 25 minutes. Let cool.

Second Layer:

Mix confectioner’s sugar, 1 C Cool Whip and cream cheese.

Third Layer:

Mix pudding mix with 3 C of milk.

Fourth Layer:

Top with remaining Cool Whip and sprinkle with pecans.

Let chill overnight before serving.

Tip: substitute walnuts with pecans

63

Caramel Pecan Tart

One 9 inch unleavened pie crust (see recipes listed under “Pie Crusts” on last page of

cookbook)

Filling:

36 Vanilla caramels, unwrapped

½ C whipping cream

3 ½ C pecan halves or large pieces

Topping:

¼ C semi-sweet chocolate bits

1 tsp margarine or butter

1 Tbsp whipping cream

Pie Crust: preheat oven to 450, bake, cool completely

Filling: In medium heavy saucepan, combine caramels and ½ cup whipping cream: cook

over low heat until caramels are melted and mixture is smooth, stirring occasionally.

Remove from heat. Add pecans, stir well to coat. Spread evenly over the bottom of

cooled pie shell.

Topping: In small sauce pan over low heat, melt chocolate bits with margarine, stirring

constantly. Add 1 tablespoon whipping cream: sir until well blended. Drizzle over pecan

filling. Refrigerate 1 hour or until filling is firm. Garnish with sweetened whipped

topping if desired. Store in refrigerator.

Unleavened Cherry Blossom

1 C butter 2 C flour 1 Tbsp vanilla

1½ C sugar 1 Tbsp orange extract

4 eggs (beaten) 1 can cherry pie filling (or your favorite)


Cream butter, sugar, eggs, flour. Mix in vanilla and orange extract. Blend well. Spread

batter into 151/2 X 101/2 x 1 inch cookie sheet. Mark batter to make 24 squares. Spoon

pie filling into center of each square. Bake in heated oven for 45 minutes (or until

browned). Cut and sprinkle powdered sugar over top. Cool

64

Napoleons

1 C soft butter 1 Tbsp water

1½ C flour 1 small box vanilla pudding

½ C sour cream 1½ C milk

3 Tbsp sugar melted semi-sweet chocolate


Cut butter into flour with pastry blender. Stir in sour cream. Divide dough into 2 parts.

Place each part in a one gallon Ziploc bag. Close bag and roll out evenly. If air pockets

form, prick with the tip of a sharp knife.

Lie bags flat in refrigerator until firm. Cut away plastic. Place dough on ungreased

cookie sheet. Cut into 2x4 inch rectangles, brush with sugar glaze. Bake about 15-18

minutes. Watch closely and remove any that may brown first. Cool. Mix 3 Tbsp sugar

and 1 Tbsp water to make icing. Cover half the rectangles with a thin layer of icing and

drizzle melted chocolate over tops. Mix pudding and milk. About one hour before

serving, spread small amount of pudding on remaining pastry and place iced pastry on

top.

Favorite Cheese Cake

Crust: Follow directions for the Nut Pie Crust (see recipe under “Pie Crusts“)

Filling

3 8 oz packages of cream cheese 1 Tbsp vanilla

½ C sugar 2 eggs


Beat cream cheese, sugar, eggs and vanilla together until mixed well. Pour into 10” pie

pan lined with Nut Crust. Bake 30 minutes. Take out of oven and cool about 10 minutes.

Then top with the following mixture and bake for an additional 10 minutes.

Topping

1 pint of sour cream ½ C sugar

1 Tbsp vanilla

65

Classic Cheesecake


Crust

½ C butter or margarine melted 2 C rolled oats

2/3 C brown sugar, packed 1 tsp cinnamon

Combine ingredients, firmly press on to bottom and sides of ungreased 10 inch pie plate

or spring-form pan. Bake for 10 min. Cool

Filling 11oz cream cheese, soft ¾ C creamed cottage cheese

¾ C granulated sugar 1 tsp vanilla

3 eggs

Place cream cheese and cottage cheese in mixer and beat for about 10 min (there may still

be tiny lumps) Gradually add sugar, beating constantly. Add eggs 1 at a time, beating

well after each addition. Add vanilla. Spread evenly on crust. Bake at 350 for 35 to 40

minutes.

Topping

1 ¼ C dairy sour cream 3 Tbsp granulated sugar

1 Tbsp vanilla

Combine sour cream, sugar, and vanilla. Spread over cheesecake. Bake an additional 7

min. Chill several hours before serving. Best when made the day before.

Cheese Cake

Preheat oven to 325 degrees Crust Option #1:

2 C crumbs (without leavening) ½ C butter

1/8 – ¼ C. sugar

Mix and press in 9 inch pan, or try this crust:

Crust Option #2:

1 C flour ½ C butter softened

3 – 4 Tbsp sugar

Combine crust ingredients and mix well. Press in 8 or 9 inch pie pan and bake for 10 to 15

minutes. Cool

Filing:

2 – 4 oz. cream cheese 1 Tbsp vanilla

1 large tub cool whip 2 Tbsp powdered sugar

Cherry or blueberry pie filling

Mix together cream cheese, vanilla, cool whip and sugar. Place cheese cake mixture on cooled

crust. Add cherry or blueberry pie filling on top of cheese cake mixture.

66

Caramel Apple Cheesecake

Crust

1/3 C butter 1 egg

1/3 C sugar 1 ¼ C flour

Beat butter and sugar until fluffy. Blend in egg. Add flour and mix well. Spread into the

bottom and sides of a 9 inch spring form pan. Bake for 10 minutes.

Filling

2 (8-oz) pkgs cream cheese, softened ½ C sour cream

2/3 C sugar ½ C caramel syrup

2 Tbsp flour 1 C apples, peeled and chopped

3 eggs ¼ C pecans, chopped


Beat together cream cheese and 1/3 cup sugar on medium until creamy. Add flour. Add

eggs one at a time, beating after each addition. Blend in sour cream. Mix remaining

sugar with the cinnamon and toss the apples in this mixture. Stir apples into cream

cheese mixture. Pour over crust. Swirl ¼ cup caramel syrup into cream cheese mixture

and bake for 1 hour. Loosen from rim of pan, and cool before removing rim. Chill. Top

with remaining caramel topping and pecans.

Pineapple Cheesecake Squares

Crust

½ C powdered sugar 2/3 C butter

2 C flour ½ C chopped almonds


Mix powdered sugar, flour, butter and almonds together with a fork until crumbly. Press

firmly and evenly into bottom of a 9x13 pan. Bake 15-20 minutes.

2nd

Layer

2 (8) pkgs cream cheese 2 eggs

½ C sugar 2/3 C pineapple juice

Beat cream cheese in medium bowl until smooth and fluffy. Beat in ½ c sugar and eggs.

Stir in 2/3 c pineapple juice. Pour cream cheese mixture over hot crust. Bake just until

center is set, about 20 minutes. Cool completely.

3rd

Layer

¼ C flour ½ C whipping cream

¼ C sugar 1 C reserved pineapple juice

1 2 oz can unsweetened crushed pineapple, drain and reserve juice

Mix ¼ C flour and 1 C sugar in a 2 quart pan. Stir in 1 C of reserved pineapple juice and

heat to boiling over medium heat. Stir constantly. Boil one minute. Remove from heat,

fold in pineapple, cool completely. Beat whipping cream in chilled bowl until stiff. Fold

in pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until

firm, about 4 hours.

67

Butterscotch Brownies

½ C butter 1 tsp vanilla

1 C brown sugar 1 C flour

2 eggs ¼ tsp salt


Mix all ingredients together and pour into a greased 8 inch pan. Bake 30 minutes.

Kahlua Frosting

½ C softened butter ½ lb powdered sugar

3 Tbsp cocoa powder ¼ C Kahlua

Cream butter and combine with other ingredients. Great for frosting unleavened

brownies.

Fudge Brownies

1 stick butter 7 tsp cocoa

1 C sugar 2 tsp oil

1 tsp vanilla ½ C flour

2 eggs


Cream butter, sugar and vanilla until cream, add eggs and mix just enough to blend. Add

cocoa and oil. Mix in flour. Bake in greased 8x8 inch pan until done.

Brownies

1 ½ C sifted flour 1 C butter

2 C sugar 4 eggs, beaten

5 Tbsp cocoa 1 tsp vanilla

Pinch of salt 2 C chopped nuts (optional)


Cream sugar and butter well. Add beaten eggs and other brownie ingredients. Bake in a

greased pan for 20-25 minutes. While still hot top with icing. Cool before cutting into

squares.

Icing:

3 Tbsp cocoa ¼ C butter

2 C powder sugar pinch of salt

4 Tbsp thin cream

Sift cocoa and sugar together. Blend with cream and butter. Spread over hot brownies.

68

Fudge Brownie Pie

2 eggs 1 C sugar

½ C butter or margarine melted ½ C unsifted all purpose flour

1/3 C Hershey’s cocoa ¼ tsp vanilla

½ C chopped nuts (optional) Ice Cream and Hot Fudge Sauce


Beat eggs in mixing bowl, blend in sugar & melted butter. Combine cocoa and salt, and

add to butter. Stir in vanilla & nuts. Pour into lightly greased 8 inch pie pan. Bake 25 to

30 minutes or until set (pie will not test done) Cool. Cut in wedges. Serve with ice

cream and hot fudge sauce.

Hot Fudge Sauce:

¾ C sugar ½ C Hershey’s cocoa

1 can (5oz) evaporated milk 1/3 C light corn syrup

1/3 cup butter or margarine 1 tsp vanilla

Combine sugar and cocoa in small sauce pan. Blend in evaporated milk and corn syrup.

Cook over medium heat, stirring constantly until mixture boils, boil and stir for 1 minute.

Remove from heat, stir in butter or margarine and vanilla. Serve warm.

69

PIE CRUST

Whole Wheat Pie Crust

2 C whole wheat flour ½ c oil

1 t salt 5-6 T milk

Sift flour and salt together. Make a hole in flour, mix and add oil and milk. Mix with

fork and finish mixing with hands. Roll out ½ of dough at a time. Roll between two

pieces of plastic wrap. Do not store this crust.

Never Fail Pie Crust

4 C unsifted all purpose flour 1 Tbsp sugar

2 tsp salt 1 ¾ C solid vegetable shortening

1 large egg ½ C water

1 Tbsp white or cider vinegar

Put first 3 ingredients in a large bowl and mix well with a fork. Add shortening and mix

with fork until ingredients are crumbly. In a small bowl, beat together with a fork, ½ cup

of water, vinegar and egg. Combine two mixtures, stirring with a fork until all

ingredients are moistened. Divide dough in 5 portions and with hands shape each portion

in a flat round patty ready for rolling. Wrap each in plastic wrap and chill at least ½ hour.

When ready to roll pie crust, lightly flour both sides of patty, put on lightly floured board

or pastry cloth. Dough can remain in refrigerator up to 3 days or it can be frozen until

ready to use. Thaw until soft enough to roll. Makes 5-6 single crust or 20 tart shells.

No Roll Nut Crust

1 C all purpose flour ¼ C sugar

½ C walnuts or pecans toasted 1/3 C cold butter cut in pieces

Preheat oven 375 degrees

In food processor with knife blade attached process flour and walnuts until nuts are finely

ground. Add sugar, pulse to mix, add butter and pulse until mixture looks sandy. Press

nut mixture evenly onto bottom and up sides of 9 in. pie plate. Bake until lightly

browned, about 20 minutes. Cool on wire rack. Fill as your recipe directs. Good for

banana, chocolate or coconut crème pies.

Nut Pie Crust

1 stick melted butter 1 C flour

3 Tbsp sugar ½ C chopped nuts


Mixed well and press in pan Bake for 20 minutes, if recipe does not call for baking the

pie. If recipe calls for baking the pie, pour the pie ingredients into the unbaked nut crust

and bake the recommended time for the pie.

70

Cream Cheese Pie Crust

4 oz soft cream cheese

½ C shortening

2 C flour (plain)

½ tsp. salt

Blend cream cheese and shortening together. Mix in flour and salt until you have a

smooth pastry. Roll out on lightly floured board. Makes two 8 inch pie crusts

Grandma’s Pie Crust

Combine:

4 C flour 1 ½ C shortening

1 Tbsp salt

Mix together

1 egg beaten 1 Tbsp vinegar

½ C water

Mix together the flour, shortening and salt in a bowl until well mixed. Add liquids and

stir with a fork until well blended.

Tip: Chill before rolling for easier handling.

71

GLUTEN FREE RECIPES

Gluten Free Matzo

¾ cup Gluten-free bread mix (i.e. Breads from Anna: https://breadsfromanna.com)

¼ cup very cold water

Equal parts white rice flour and tapioca starch for dusting


Line with parchment (or grease and flour) a cookie sheet with no sides.

Pour bread mix into mixing bowl. Add very cold water. Mix with spoon. As soon as the

dough comes together, pour it onto cookie sheet.

Dust your hands with the white rice flour and tapioca starch mixture to knead dough.

Begin kneading the dough. As soon as the dough comes together, roll it with the rolling

pin until it is as thin as you can make it, being careful to not tear the dough. Throughout

the process, continuously dust your hands, the dough, the surface that the dough is on,

and the rolling pin, in order to keep the dough from sticking or tearing. As soon as it is

the desired thinness, prick it all over with the tines of a fork. Bake for about 4 – 5

minutes. Check and make sure it isn’t burning. Ovens vary, and there can be a fine line

between 4 ½ and 5 minutes. Check and make sure it isn’t burning.

Tips and Techniques:

* 4 ½ and 5 minutes makes a difference in removing the matzo from the oven in this

recipe. A few seconds more on the baking sheet can burn the matzo. * You may place the cookie sheet directly on a baking stone in the oven.

* To keep the matzo crisp, let it totally cool before putting it in a ziplock bag, or leave it

uncovered for a day before putting it in a ziplock bag.

*To crisp, put matzo in a 200 degree oven for few minutes. This removes some of the

moisture that the matzo sometimes collects.

Flourless Honey Almond Cookies

2 large egg whites ½ tsp vanilla

1 pinch cream of tartar 1 pinch salt

2 Tbsp honey 1 C almonds, ground

Preheat oven to 250°F.

Beat egg whites and the cream of tartar until stiff peaks form, and then gradually beat in

honey, vanilla, and lemon zest.

Gently fold in ground almonds.

Drop 1 tablespoon of batter at a time onto prepared baking sheet, spacing about 2 inches

apart. Bake for about 30 minutes.

These cookies are soft right out of the oven but harden as they cool.

Option: add 1 cup chopped walnuts.

Serve with fresh berries or peach slices.

https://breadsfromanna.com/

72

Yam Chips

2 large yams, sliced ¼-inch thick

Olive oil, to drizzle

1 Tbsp ground cinnamon

1 tsp grated nutmeg

Honey, to drizzle

Preheat oven to 450°F.

Place sliced yams in a rectangular glass dish. Drizzle lightly with olive oil. Sprinkle with

cinnamon and nutmeg. Drizzle with honey. Place in oven for 20 minutes.

Allow to cool slightly before serving.

Caramel Popcorn

¼ - ½ C butter

½ C brown sugar

2 - 4 quarts popcorn

1 C chopped nuts


Melt butter and mix with brown sugar until light and fluffy. In another bowl, mix

popcorn and nuts. Add the butter mixture and mix until coated. Spread on a large baking

sheet and bake for 10 minutes until crisp.

Tips and Techniques: Use foil on the cookie sheet for quick cleanupt.

Add your favorite ingredients such as raisons, seeds, coconut, etc.

Gluten-Free Matzo

1 C Jules Gluten Free all-purpose flour

½ C almond flour

4 Tbsp extra virgin olive oil

3 Tbsp water

½ tsp. sea salt or kosher salt

Preheat oven to 450 F (static) 425 F (convection, preferred)

Whisk together Jules Gluten Free All Purpose Flour and almond flour then add in the

liquid slowly while stirring with a fork or pastry cutter. If the dough is too dry, add

additional water by the ½ teaspoonful in order to get dough wet enough to form a ball but

not be sticky.

Form a ball with the dough and pat out onto a clean surface or pastry mat dusted with

Jules Gluten Free All Purpose Flour. Pat with your fingers to flatten the dough and roll to

the thickness of matzo, then prick with a fork. Sprinkle with additional coarse kosher salt,

if desired. Bake for 10 minutes on a parchment-lined baking sheet, or just until slightly

browned.

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Transcript of The Unleavened Cookbook - LCG Mid-AtlanticThe Unleavened Cookbook Compiled by The Mid-Atlantic...