Just What is Leavening? Leavening is an agent that produces fermentation.

The leavening agent produces gas, air, or steam that expands when heated, making the resulting product light and altering grain textures. Leavening agents include YEAST, BAKING POWDER, and BAKING SODA with a little food acid. Yeast is a small plant that, if mixed with sugar, will produce carbon dioxide whenever temperature and moisture are right. Baking powder produces a chemical reaction that releases some of its gas when mixed with a liquid and the rest of the gas whenever it is heated. The following are descriptions of products and their category: BAKING SODA is an important ingredient of baking powder. To be used as leaven it must be mixed with a food acid like buttermilk, sour milk, molasses, vinegar, lemon juice, or cream of tartar. CREAM OF TARTAR by itself does not leaven anything any more than does sour milk or buttermilk. It is often used as a flavoring in foods and beverages. BREWER'S YEAST is a by-product of the fermentation of beer and is a rich source of vitamins, especially the Bcomplex. It has no leavening properties. YEAST EXTRACT is an ingredient used in canned or in dehydrated soups. It is only an extract and cannot leaven anything. EGG WHITES: While eggs are not considered leavening agents, the egg whites, when beaten, can leaven by expansion of the air and by steam when heated. They are the only leavening in many angel food cakes.

UNLEAVENED BREAD RECIPES Unleavened Bread for Passover Service 2 cups whole wheat flour 1 cup whole wheat pastry flour 1/3 cup olive oil, extra light 1 1/4 tsp. salt 3/4 cup water

Sift flour and salt. (Whole barley flour may be substituted for whole wheat flour). Blend in oil. Add water. When correctly followed, this recipe makes a soft dough. If the dough is too stiff, the bread will be tough. Break off a piece of dough about the size of a walnut. On a floured board, flatten dough with hands, then roll paper thin, as for strudel. Add flour as needed to keep dough from becoming sticky. Roll out until dough is the size of a saucer. Place on ungreased cookie sheet. If cookie sheet requires greasing, use olive oil. Bake at 375ºF. for 7-8 minutes. Watch closely to avoid burning. If not using for Passover, may substitute butter for olive oil and milk for water. Unleavened Bread 1/3 C. hot water 1/2 C. butter 1 l/3 C. whole wheat flour 2 C. oatmeal flour 2 to 4 Tbsp. brown sugar 1 tsp. salt Nut meats Sesame seeds (optional)

Mix hot water and butter. Add remaining ingredients. Form into a ball and chill about 3 hours. Roll out very thin and cut with cookie cutters, or score into squares. Bake at 350° to 375° until light brown, about 12 minutes. Unleavened Bread 3/4 C scalded milk 1 egg 1/4 C honey 2 1/4 C flour 1/4 C butter 1 t salt

Beat egg and first four ingredients together, while gradually adding the flour. Knead smooth. Roll to 1/4" thickness. Cut in rounds or squares. Prick with a fork. Place on baking sheet, bake at 375° degrees for 15-20 minutes. Unleavened Bread



UNLEAVENED BREAD RECIPES Unleavened Bread 3 C flour 2 T oil or butter 3 large eggs 1/2 C water or milk 1 t salt Pancakes or Waffles 6 eggs 1/3 tsp salt ¼ c oil ¼ c milk


1 c cottage cheese ½ c sifted flour ½ tsp vanilla

Combine flour and salt. Combine eggs and oil; beat, then add egg mixture to flour. Add milk, beat hard for 2-3 minutes. Pour into three 8" square greased pans. Bake at 450° for 20 minutes. Unleavened Bread ¾ c. soft butter 8 oz. cottage cheese 8 oz. cream cheese Salt to taste 1 c. whole wheat flour 1 c. white flour shredded cheese

Put all ingredients into a blender. Cover and blend at high speed for one minute, stopping to stir down once. Bake on greased griddle using ¼ c batter for each pancake. Makes 20 4” pancakes. Pizza Crust 1 c shifted whole wheat flour 2 tsp salt 4 T oil 2 T yellow wornmeal 1/3 c milk

Mix all ingredients together (it should be lumpy). Chill one hour. Roll out and make crescent-shaped triangles. Fill with your choice of shredded cheese. Roll and shape like a crescent. Put into an ungreased baking pan. Bake at 350 degrees for 20-25 minutes, or until lightly browned. Unleavened Bread

Sift together dry ingredients, except corn meal. Combine oil and milk and add to dry ingredients, stirring just until moistened. Turn on to lightly floured surface and knead 5-6 turns. Roll into 14” circle. Pat onto a generously greased pizza pan sprinkled with cornmeal. Crimp edges. Bake 5-8 min at 350. Take out of oven and set aside while you prepare your favorite pizza toppings and sauce. Bake as usual.

_______________ 3 T honey 1 c oil 1 1/2 c milk 2 c Wheatgerm (un-toasted) 3 1/2 c flour (can use wholewheat or
spelt flour)
Recipe Sources: http://www.ccg.org/english/s/r2.html http://www.vcmagazine.org/article.aspx?volume=2&issue=4&article=recipes http://www.ucgfortwayne.org/Pages/Recipe_Frames/Recipes.html http://www.thejournal.org/recipes/unleaven.html http://thephiladelphiachurch.org/UB%20DESSERT%20Recipes.pdf http://www.t-cog.co.uk/Unleavened_Bread___Cracker_Recipes.pdf http://www.giveshare.org/HolyDay/fubrecipies.html http://www.sdca.org/pastors_page/recipes/index.htm Worldwide News, past issues

With mixer, blend honey, oil and milk. Blend in wheatgerm and then 1 cup flour. Spoon mix the rest of the flour. Knead lightly. (Use more flour if needed.) Divide dough into two pieces. Roll out each on a lightly greased pan. Make holes with forks and cut into squares. Bake in 325 degree oven for 20 minutes.



MISC UNLEAVENED RECIPES Lefse 5 large potatoes 2 c light cream 2 c flour per cup of mashed potatoes 3 T butter 2 tsp salt Almond Bread


4 eggs 1 cup sugar 3/4 cup oil or butter 1 tablespoon almond extract

3 cups flour 1 small bag slivered almonds 1/2 teaspoon vanilla

Cook potatoes unpeeled in small amount of water until tender. Remove peeling while still hot. Mash potatoes add butter, cream and salt. Mash well. Measure potatoes and add 2 c flour for each cup of potatoes. Blend to make a smooth dough. Shape into balls the size of walnuts. Roll thin to form circles. Cook over medium heat on ungreased giddle, turning one. 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 raisins (or dates, apricots) 1 c powdered milk 1 c oil 1-2 c honey 2 T vanilla 6 eggs grated rind of 2 oranges

Mix sugar, eggs and 1 cup flour. Add oil or butter. Add remaining ingredients, pour into two greased bread pans. Bake at 350 degrees for 30 minutes. Remove from pans. Flat Bread (Baked-On-Griddle) 2 C. whole wheat flour 1 tsp. salt 1/3 C. oil Water

Mix together with hands. Press into lightly oiled pan. Sprinkle top with sesame seeds. Bake at 325 30-35 min. Store well in the freezer. Pancakes - Ricotta 1 cup ricotta cheese 4 large eggs 1/3 cup oat flour 1/2 teaspoon vanilla extract 1 tablespoon melted butter 1/4 teaspoon salt 1/4 teaspoon grated nutmeg 2 T powdered egg whites

Mix thoroughly. In measuring cup pour oil, add water to make almost 1 cup (7/8 cup). Mix it slightly and pour all at once into flour and salt mixture. Stir it together quickly with a fork, then shape balls about the size of a walnut (rounded tablespoon) and roll out between wax paper, to about the thickness of pastry dough. Cook on a lightly greased hot griddle until lightly browned on each side. Can be made ahead and refrigerated and used as needed. Banana Bread 1 c brown sugar ½ c oil 1 tsp vanilla 3 bananas, mashed 2 eggs, beaten 2 c whole wheat flour, sifted ½ tsp salt ½ c nuts, chopped

Blend all ingredients in food processor or blender then pour onto hot buttered griddle. Powdered egg whites (Just Whites) add body, but can be omitted for thinner cakes. Serves two or more.

Cream sugar and oil. Add vanilla and mashed bananas, then eggs. Sift all dry ingredients together twice and add to creamed mixture with nuts. Pour into a greased loaf pan and bake 1 hour at 350. Cheese Bread 1/2 lb longhorn cheese 1/2 lb jack cheese 1 cup flour 1 tsp salt 3 eggs 1 1/3. cup milk 1/2 cup butter, melted

Grate cheese and mix all ingredients together. Pour into greased pan. Bake 350 oven for 45 minutes. 58 3

UNLEAVENED BREAD RECIPES Cranberry-Orange Relish Bread 3 c flour ½ c butter 1 tsp salt 2 eggs ½ c nuts ½ c raisins 1 pkg cranberry-orange relish Flour Tortillas 2 C flour 1/4 C shortening


1 t salt 1/2 C lukewarm water

Combine and pour in greased baking dish. Bake in 325° oven 35 to 40 minutes. Corn Bread 1 cup Cornmeal 1 cup Flour 1 teaspoon Salt 1/4 cup Sugar 1 Egg 1 cup Milk 1/4 cup Shortening

Cut shortening into flour-salt mixture until size of peas. Add water. Knead. Let rest 10 minutes. Form into 2" balls, roll to 1/4" thick. Use heavy skillet or griddle, ungreased and very hot. Turn tortilla 3 times and it should be done when small dark brown spots speckle the bread. Flour Tortillas 4 c flour 1 ½ tsp salt ½ c shortening 1 c warm water

Combine cornmeal, flour, sugar and salt, and mix. Add remaining ingredients and stir until moist. Pour into muffin pan. Bake at 425 degrees for 20-25 minutes. Fruit Nut Bread

Cut shortening into flour. Dissolve salt in water and gradually add to flour mixture. Kneed well, cover and set aside for 2-3 ours. Knead dough again and divide into 10 balls. Roll each ball out on a floured board to 1/8” thickness. Place tortilla on moderately hot griddle for about 20 seconds, turn and cook on other side. Tortillas are done when light brown blisters occur on the surface. Fritters

1/3 C butter 1 1/2 C whole wheat flour 1/4 t salt 1 C mashed bananas 2/3 C honey 1/3 C orange juice

1 egg, beaten 2 C quick oats 1/4 C chopped nuts 1/4 C chopped dates 1/4 C chopped dried apricots 1/4 C raisins

3 egg yolks beaten 3 T cream ½ tsp salt 2 T sugar

6 T rum 2 c flour Vegetable oil ½ c confectioners sugar

Melt butter and set aside to cool. Mix flour and salt, add banana, honey, orange juice, egg and butter. Blend just until flour is dampened. Stir in oats and all the rest of the ingredients. Pour into well-greased 9"x5"x3" loaf pan. Bake about 350° for about 50 minutes. Cool in pan for 10 minutes. Remove from pan and finish cooling on rack

Blend the egg yolks, cream, salt, granulated sugar and rum and add the flour gradulally. Knead until smooth and firm. Let rest for 20 min and roll very thin. Cut into strips and tie in loose know. Fry in deep hot oil until golden and sprinkle with confectioners sugar. Hush Puppies 1 large onion 1 c. flour 2 c. cornmeal 2 eggs 1/2 tsp. salt 4 Tbsp. sugar 4 Tbsp. Oil

Mix ingredients and drop by teaspoonfuls into hot oil. Drain well. 4 57

MISC UNLEAVENED RECIPES Indian Bread Almond Foldovers ½ c butter 1 c jack cheese, grated 1 ½ c whole wheat flour 2 T water 1 c dried apricots 1 c brown sugar 2 c whole wheat flour 2 c soft butter


3 tsp salt 1 1/3 c yogurt

Cream butter and cheese together. Blend four into the creamed mixture. Add water and mix well. Chill 4-5 hours or 30 min in freezer. Meanwhile: Simmer dried fruit in ½ c water for 15-20 min until water is absorbed. Stir brown sugar into hot fruit and cook over med. heat till mixture boils. Stir until smooth. Cool. Roll the chilled dough into a 10-in square. Cut in 2 ½ in squares. Put 1 tsp of filling on each. Bring up the diagonal corners and seal. Place on ungreased baking sheet. Bake at 375 for 8-10 min. Makes 2 – 2 ½ dozen. Crepes (16 - 8" crepes) 4 eggs 1 T honey 2 T butter, melted 1 c milk 1 c water 1 3/4 c Whole wheat Pastry Flour

Mix all ingredients well. Roll to 1/8” thickness and cut in rounds with cutter. Fry in hot oil (350 degrees) until puffed and brown. Drain on absorbent paper. . For easier slicing, wrap in foil and store overnight. Lavosh 8 c whole-wheat flour, sifted 3 eggs ¼ c. butter 1 ½ T salt 2 ½ tsp sugar 2 c milk sesame seeds 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 spinkled with sesame seeds. Sprinkle poppy seeds on top. Bake for 15 min at 375. Mexican Spoon Bread 1 (12-oz) can whole kernel corn with liquid 2 T diced chopped chili peppers or to taste 1 c cornmeal 1/4 c oil 1/2 tsp salt 3/4 c milk 1-1/2 c grated cheese Combine corn and liquid, oil, milk, cheese, cornmeal, salt and chili peppers. Pour into greased baking dish. Bake at 350 degrees for 35-45 minutes or until center is cooked and top is slightly browned. Sprout Flat Bread

Combine all the ingredients in electric blender until batter is smooth. Let batter rest for 2 hours to allow particles of flour to expand in liquid, resulting in a tender crepe. Just before baking crepes process batter again briefly by blending. Cheese Strudel 2 cups flour filling: 16 oz cottage cheese 1/4 cup sugar pinch of salt 1 cup cold water 1 teaspoon salt

Knead all ingredients until smooth. Sprinkle surface with flour so dough doesn’t stick. Roll out until dough is smooth forming a circle 12" diameter. CUT dough into 7 pieces. Brush with oil. Spread cheese filling all over and roll up. Put into a greased pan. Bake at 450 for 15 minutes then shut off oven and let stand in oven for 5 minutes. Remove from oven and cover with a cloth.

2 c rye meal 2 c sesame seeds 1 tsp salt 1 c water 2 c chopped rye or wheat sprouts

¾ c powdered milk 1/3 c sunflower seeds 1 egg, beaten well 3 T oil

Mix rye meal, powdered milk, seeds and salt. Add sprouts, water and oil. Mix into smooth dough, gently fold in egg. Spread 3” thick on oiled floured cookie sheet. Bake at 450 for 10-12 min. Brown under broiler. 5



UNLEAVENED COOKIES & BARS Walnut Coconut Oatmeal Chews

1 c butter 1/3 c honey 1 tsp vanilla

2 1/2 c ww pastry flour 3/4 c nuts, chopped

Beat butter, honey and vanilla in a large bowl with electric mixer until smooth and creamy. Gradually add flour and nuts. Beat until just blended. On ungreased cookie sheet, pat dough into an 11-inch circle. With a sharp knife, score dough about halfway through into 24 wedges. Bake in 300 degree oven until lightly browned - about 40 minutes. Place cookie sheet on wire rack and cool 15 minutes. While still warm cut completely through score tines. Remove wedges to wire rack to cool completely. Oatmeal Shortbread 1 cup butter (no substitutes), softened 3/4 cup sugar 1 1/2 cups all-purpose flour 1 1/2 cups quick-cooking oats 3/4 tsp salt

2 C quick-cooking rolled oats 1 t vanilla 1 C brown sugar 2 eggs, slightly beaten

1/2 C oil 3/4 C chopped walnuts 1/2 t salt 1 C flaked coconut

Mix oats, sugar and oil in large bowl; let stand in refrigerator. Add remaining ingredients; mix well. Drop from a spoon in small mounds onto a wellgreased baking sheet. Pat out with back of spoon, making 2" rounds. Bake at 350 for 8-10 minutes. Wheat-Germ & Oatmeal Cookies 3/4 C oil 3/4 C sifted soy flour 1 C honey 1/2 C raisins or dates 2 T molasses 1/2 C chopped walnuts 2 eggs 1 t salt 2 t vanilla 1-1/2 C wheat germ 2 C milk powder, sifted, 2 C oatmeal

In a mixing bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13x9x2-inch baking pan. Prick with a fork, if desired. Bake at 325 degrees for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting. Pita Bread 3 c flour 1 tsp salt 1 c warm water Oil

Combine oil, honey, molasses. Add eggs, one at a time. Combine dry ingredients and add to liquids, mixing well. Drop by teaspoonful onto lightly oiled cookie sheet. Bake 10-12 minutes at 350.

Combine the flour and salt; stir in enough warm water so that the dough pulls away from the sides of the bowl & is no longer sticky. Stir till smooth. Knead for 5 minutes. Shape dough into rectangle & cut in half lengthwise. Divide into 12 portions and shape into smooth balls. Cover with damp balls and let rest 5 to 10 minutes. Press each ball flat & roll into a 6" or 7" circle. Cover with damp towels. Lightly oil a griddle or skillet. Gently stretch each round as thin as possible. Cook until brown & bubbly spots appear on the bottom, about 90 seconds. Turn over & brown the other side. Remove from griddle and wrap immediately in towels.



UNLEAVENED COOKIES & BARS Thumbprint Cookies ½ c butter, softened ¼ c brown sugar 1 egg yolk 1 egg white ½ tsp vanilla 1 c flour, sifted ¼ tsp salt 1 c chopped nuts Jelly or Jam Biscuits 3 C flour (sifted) 3 T butter 1 t sugar


1 T oil 1 t salt 1/2 to 1 c of milk or water

Mix butter, sugar, egg yolk and vanilla together. Stir in sifted flour and salt. Roll into 1 inch balls. Dip in beaten egg whites. Roll in finely chopped nuts. Place on ungreased cookie sheet and bake for 5 min at 375. Remove from oven and press thumb print on top of cookie. Return to oven for 8 min. Remove from oven. Place any type of jelly into thumbprint and let cool. Vanilla Wafers 1/2 cup butter 1/2 cup shortening 2/3 cup sugar 2 tsp. vanilla 1 tsp. salt 2 eggs 2 1/2 cups plain flour, sifted

Sift flour, sugar and salt together. Cream butter, slowly adding oil. Add this mixture to flour and work with hands. Add just enough milk to make a very stiff dough. Turn dough onto a barely floured surface and knead it into a smooth ball. Then take a wooden rolling pin or a wooden potato masher and beat the dough for about 20-25 minutes, stopping frequently to fold the edges under toward the center of the dough. When dough blisters and snaps on being pulled, roll to about 1/2" thickness. Cut with a small biscuit cutter, prick the tops once with a fork and place on a greased baking sheet. Place in a 350° oven and bake 10 minutes. Then increase to 375° and bake 15-20 minutes longer. They should be very lightly browned and then usually only on the bottom. If you do not wish to beat the dough, another method is to run the dough through a meat chopper or food grinder, using the coarse blade. Do this four or five times or until dough feels elastic. Knead it just until smooth before rolling out. Biscuits – Mayonnais 2 C sifted flour 1/3 C mayonnaise 2 T onion (minced) 1/3 C sharp cheddar cheese (shredded) 3/4 C milk

Mix all ingredients well. Drop by teaspoons full onto lightly greased cookie sheet. Bake at 375 for 8 to 10 minutes. Makes about 6 dozen cookies. Walnut Balls 1 c walnuts (finely chopped) 2/3 c confectioners' sugar, divided 1 c butter 1 tsp vanilla 1 3/4 c flour

Mix together flour, mayonnaise and milk until well blended. Add cheese and onion. Drop by tablespoon onto greased cookie sheet. Bake at 350° for 10 minutes until lightly browned. Biscuits - Cheese 2 C sifted unbleached flour 1 lb sharp cheese, grated 1/2 lb margarine or butter 1 t cayenne pepper.

Chop walnuts with sugar until finely ground; set aside. In large bowl cream butter and sugar. Beat in vanilla, flour and walnuts. Mix until blended. Shape into balls and bake in 350 degree oven until golden - about 10 - 12 minutes. Cool. Makes about 3 dozen.

Sift dry ingredients and cut in butter. Add cheese and form into small balls. Place on cookie sheet and bake at 400° for 10 minutes or until golden brown. back to top



UNLEAVENED MUFFINS, BISCUITS, ETC Croissants 1 c butter (real butter, no substitute) 2 c small curd cottage cheese 2 c flour (unbleached) Combine butter and cheese, mix until light and fluffy. Add flour. Mix until dough forms. Wrap dough tightly in wax paper or plastic wrap and refrigerate 4 hours or overnight. Divide dough into thirds. Return other portions to refrigerator. Roll dough into 10 inch circle on well-floured board. Cut into 8 wedges. Roll each into a crescent shape starting at wide end. Repeat with remaining dough. Bake on lightly greased baking sheet, 2 inches apart at 350 degrees for 30-45 minutes or until golden brown. Muffins - Apple-Oatmeal 1 c shredded raw apples 1 ½ c rolled oats ¼ c oil salt ½ c chopped dates or raisins ¼ c nuts Stir. 1 c butter, melted 1/3 c sugar 2 c flour 2 tsp water

UNLEAVENED COOKIES & BARS Shortbread Cookies 1 1/2 cups butter 1 teaspoon vanilla 3/4 cup sugar 3 1/2 cups flour 1 egg

Cream butter or margarine and sugar. Add egg and vanilla. Add flour and mix well. Dough can be rolled and cut into desired shapes or dropped onto a cookie sheet. If desired brush dough with egg whites. Dropped cookies should be flattened with a glass bottom dipped in sugar. Rolled cookies should not be too thin as they break up easily. Bake at 325 for 15 minutes. Makes 6 dozen. Snowballs 1 egg 2 tsp vanilla 2 c nuts, finely chopped

Combine ingredients. Let stand for a few min to absorb moisture. Spoon into oiled muffin pan, rounding nicely. Bake 375 for 25 min. Muffins - Banana - Oatmeal 1 1/4 C. whole wheat flour 1/2 tsp. salt 1 C. oatmeal 1 Tbsp. honey 2 eggs 1/3 C. oil 1 tsp. lemon juice Nuts may be added if desired 1 C. bananas

Cream butter and sugar; add water, egg and vanilla, mix well. Blend in flour and nuts; refrigerate 4 hours. Shape into one inch balls. The balls maybe slightly flattened. Bake on ungreased cookie sheet at 325 for 17-20 min or until lightly browned. Cool and roll in powdered sugar. Makes 3 dozen. Spicy Nut Bars 1/2 C butter 1/4 t nutmeg 1/2 C shortening, 1 egg

1 C sugar 2 C flour 1/2 t cinnamon 1/2 t salt

1 t vanilla 1/3 C chopped nuts

In a small bowl combine flour, salt, and oatmeal. In large bowl combine honey, eggs, oil, lemon juice and banana. Mix well to form a smooth batter. Stir in the dry ingredients and nuts. Fill greased muffin tins 3/4 full. Bake about 25 minutes at 350° .

Cream butter, shortening, sugar, vanilla and egg until fluffy. Stir in sifted dry ingredients, then nuts. Dough will be stiff. Press evenly into 15"x10" shallow pan. Bake at 350 for 25-30 minutes. Cut into bars.





1 C raisins or dates 1/2 C brown sugar 2 T lemon juice 3 T honey or molasses Grated rind of 1 lemon 1-1/3 C oatmeal

1 C water 1-1/4 C wheat flour, 6 T butter 1/2 t salt 1 t oil

1 cup butter, softened 1 cup sugar 1 1/2 cups flour

6 eggs 1 tablespoon cinnamon

Cook raisins, lemon juice and rind and water until raisins are tender. Thicken with cornstarch if necessary. Set aside. Cream butter and add oil, blend in sugar, blend in honey. Add all remaining ingredients and press half of mixture in 9" pan. Spread on the raisin mixture. Sprinkle reserve crumb mixture on top, smooth and press down. Bake 25 minutes at 375 Raspberry Bars 2 1/4 C flour 1 C sugar 1 C shopped pecans 1 C butter—soft 1 egg 10 oz raspberry preserves

Beat together butter, sugar and 2 tablespoons flour until light and fluffy. Beat in eggs, one at a time. Combine remaining flour and cinnamon and sift them slowly over the mixture, beating batter until smooth. Ladle batter into two paper-lined muffin tins (the bottom of cups should measure about 2 1/2inches in diameter across bottom), filling each about half full. Bake at 350 degrees for 15 minutes or until tops of muffins are golden brown and firm to the touch. Makes 20. Muffins - Mini Pecan 2 eggs (well beaten) 1 tsp vanilla 1/2 c flour or whole wheat pastry flour 1 c raw brown sugar 1 c chopped pecans 1/4 lb melted butter

Combine all ingredients except preserves. Beat at low speed, scraping sides of bowl often, until mixture is crumbly, 2-3 minutes. Reserve 1- 1/2 cups of crumb mixture; set aside. Press remaining mixture into greased 8" square pan. Spread preserves to within 1/2" from edge of crumb mixture. Crumble remaining crumb mixture over preserves. Bake near center of oven for 40 to 50 minutes at 350° . Cool. Cut into bars. Rasberry-Chocolate Bars ½ c chocolate chips 2 c flour ½ c sugar ½ c butter, softened 3 c orange juice 1 T cornstarch 1 pkg (10 oz) frozen rasberries, thawed/drained Preheat oven to 350. Mix flour, sugar, and butter. Press into ungreased 13x9x2 pan. Bake 15 min. Mix rasberries, orange juice and cornstarch in saucepan and bring to a boil, stir for 1 min. Cool 10 min. Sprinkle chocolate chips over crust. Spoon rasberry mixture over chocolate chips. Bake about 20 min or until mixture is set. Refrigerate until chocolate is firm. Drizzle with additional chocolate if desired. Cut into bars.

Mix all ingredients well, then add pecans last. Spoon out into well buttered mini muffin pans. Do not preheat pans or butter used to grease the muffin pans. Bake in 350 degree Fahrenheit oven for 25 minutes. 24 mini muffins Rolls 2 c flour ¼ tsp salt 1/3 c margarine 1/3 c butter 1 egg yolk ¾ c sour cream

Combine flour and salt. Cut in margarine/butter. Combine egg yolk and sour cream and add to flour mixutre. Shape into a ball and wrap in waxpaper and chill overnight in refrigerator. Divide into 3 parts. On lightly floured board, reoll into 12” circle. Cut into 12 wedges. Roll up beginning at the wide end. Place on greased baking sheet with points tucked under. Let stand 10 min, covered. Bake 375 for 20-25 min.



UNLEAVENED MUFFINS, BISCUITS, ETC Pecan Delights Rolls -Cottage Cheese 1/2 c butter 2 c flour 2 c cottage cheese 1 c butter 3 T sugar


1 tsp vanilla extract 2 c flour

1 c finely pecans


Mix flour and butter together first (cold butter if using food processor), then add in cottage cheese. Refrigerate 8 hours or overnight. Divide dough into four balls. Roll out one at a time as for pie crust on a well-floured surface. Cut into 8 wedges and roll up each piece like a crescent roll, starting with the wide end. Place on cookie sheet and bake 30 minutes in a 350 degree oven. Makes 32 rolls. Rolls - Cottage Cheese ¾ c butter 2 c flour 2 c cottage cheese 1 tsp salt

Preheat oven to 350F. Cream butter and sugar well. Add vanilla. Stir in the flour and then the nuts. You can mix this stiff dough with your hands. When blended, form dough into one-inch balls and place on an ungreased cookie sheet. Flatten each ball with the bottom of a glass and press tines of a fork around the edges for decoration. Bake ten to twelve minutes or until light golden. You can dust with confectioner's sugar when cool if you like. Will yield two dozen cookies. Pineapple Cheesecake Bars 1/2 C sweet cream butter 1/4 C sugar 1-1/4 C flour 1 egg 1/3 C sugar 1 T lemon juice 1 T grated orange peel 8 oz cream cheese, soft 1/2 C candied pineapple, diced

Mix all ingredients well and refrigerate for 8 hours. Divide dough into 4 balls. Roll out one at a time as for piecrust on a well-floured surface. Cut into wedges and roll up each piece, starting with the wide end. Place on a cookie sheet and bake for 30 min at 350. Roll - Cottage Cheese 2 c flour 2 c cottage cheese 1 c butter

Mix together with fingers. Place in refrigerator overnight. Roll out and cut into squares. Shape into crescent rolls. Bake in 375 degree oven until golden brown - 10 to 20 minutes. Rolls - Farfel Cheese 2 c matzo farfel 2 c boiling water 4 egg whites 1 teaspoon salt 1/2 c grated Parmesan cheese 1 T oil

In bowl, cut butter in chunks. Add flour, sugar and orange peel and beat on low speed, scraping sides of bowl often till well mixed. Reserve 1/2 cup crumb mixture and set aside. Press the rest into ungreased 8" square baking dish. Bake near center of 350 oven for 12-17 minutes. In the same bowl, mix the rest of ingredients except pineapple. Beat on medium speed till light and fluffy. Add pineapple. Spread over baked crust (hot). Sprinkle with remaining crumb mixture. Return to oven. Bake 15-20 minutes. Cool Completely. Cut. Cover. Store in refrigerator. Raisin Clusters (No-Bake Cookies) 1/2 C margarine 1 t vanilla 3/4 C sugar 1/2 C chopped nuts 1 C chopped raisins 2-1/2 C puffed wheat 1 egg, beaten 1/4 t salt 1 T milk Shredded coconut

Preheat oven to 425 degrees Fahrenheit. In a bowl, mix all ingredients. Coat a non-stick cookie sheet with cooking spray. Drop batter by the tablespoonful onto the cookie sheet. Place on bottom oven rack and bake for 5 to 7 minutes. Spray tops with cooking spray, turn over and continue baking for another 5 minutes. Makes 16. 10

In a saucepan melt margarine, add sugar, raisins, egg, milk, vanilla and salt. Bring to boil (be careful, it burns easily). Boil 2 minutes. Add cereal and nuts. Mix well. Cool slightly. Drop by spoon onto coconut and roll to coat. Place on wax paper to cool.


UNLEAVENED COOKIES & BARS Peanut Butter Cookies 1 c peanut butter 1 c brown sugar 1 tsp vanilla 1 egg ½ c flour

UNLEAVENED MUFFINS, BISCUITS, ETC Popovers - Corn Meal 1 ¼ c cornmeal 2 c milk 1 T butter 3 eggs, well beaten

Mix all ingredients together. Roll in 1 inch balls. Place on ungreased cookie sheet 2 inches between each cookie. Press cookie top with fork, creating a grid design. Bake in 350 degree oven for 10-12 min. Peanut Butter Blossoms 3/4 cup butter 3/4 cup creamy peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 2 cups flour Sugar Chocolate Kisses

Scald cornmeal with the milk. Add butter, salt and heat thru. When cool add eggs, beat 2 min with a spoon and pour into hot muffin pans. Bake 450 for 10 in, then decrease to 350 for 20 min more. Popovers 1 c whole wheat pastry flour 2 eggs 1 c milk 1 T oil

Cream butter and peanut butter; add sugars and beat until light and fluffy. Add egg and vanilla; beat well. Stir in flour to make a stiff dough. Shape into 1-inch balls. Roll in granulated sugar. Bake on ungreased baking sheet at 350 degrees for 10 minutes or until lightly browned. Immediately place kiss on each cookie, pressing down so cookie cracks around edges. Remove to wire rack to cool. Makes about 4 dozen. Pecan Sandies 1 C butter 2-1/4 C flour 3/4 C sugar 1 C ground pecans 1-1/2 t vanilla

Combine all ingredients and beat until smooth. Preheat oven to 425. Place muffin pan in oven to heat; remove from oven and butter well. While hot, fill cups a little less than half full. Bake 35 min Popovers - Cheese 1 c wholemeal flour 2 eggs Pinch of salt 200 ml milk Pinch cayenne pepper Grated tasty cheese

Cream butter until light and fluffy, add sugar gradually, cream well, add vanilla. Slowly add flour, then nuts. Roll small balls of dough in palms of hand. Place on ungreased cookie sheet and flatten. Top with pecan half (optional). Bake at 350 for 10-12 minutes until slightly browned. DO NOT OVERBAKE! Remove from cookie sheet immediately and cool on wire rack.

Sift flour, salt, cayenne pepper into mixing bowl. Beat eggs and milk together and stir into dry ingredients. Stir the batter thoroughly, cover and stand for 1 hour. Put a little grated cheese into the bottom of a well greased patty pan. Pour batter over cheese in patty pans until pan is about 2/3 full. Sprinkle with more cheese over top. 0 Bake for approximately 15 minutes in hot oven 450 F.



UNLEAVENED MUFFINS, BISCUITS, ETC Popovers – Dutch Baby 6 large eggs 2 T butter, melted 1 C flour 2 T shortening 1/2 t salt 1 C milk

UNLEAVENED COOKIES & BARS Peanut Butter Cookies 3 c whole wheat flour 2 T honey ¾ c peanut butter 1 c water

Make batter at least 1 hour before baking or even a day ahead. Put eggs, flour, salt, milk and butter in blender. Cover and blend 30 seconds at medium speed, until smooth. Cover batter and let stand up to 4 hours at room temperature or chill overnight. Heat oven to 450 . Using 1 tablespoon of shortening for each, grease two 9" metal pie pans or ovenproof iron skillets. Place greased pans in oven for 5 minutes to heat. Pour batter into pans and bake 20 minutes. Reduce oven temperature to 350 and bake 5-10 minutes longer, until edges are puffed and golden. Remove to warm serving plates and cut into wedges. Makes 8 servings. Turnovers - Cheesy Sesame Seed (3 oz) pkgs cream cheese, softened 1 c butter, softened 2 c flour 3 eggs, beaten 2 c (8 oz) shredded Muenster or Gouda cheese 2 T grated onion ½ tsp hot sauce ¼ tsp salt 2 egg whites, beaten 3-4 T sesame seeds Combine cream cheese and butter in large bowl; beat at medium speed with an electric mixer until smooth. Add flour, and beat well. Divide dough in half, and shape into 2 balls; wrap in plastic wrap, and chill at least 1 hour. Combine eggs and next 4 ingredients, mixing well. Roll pastry to 1/8-inch thickness on a lightly floured surface. Cut into 2 ½inch rounds. Place 1 tsp cheese mixture in center. Brush edges of pastry with water, and fold in half; seal edges. Place on ungreased baking sheets, and brush with beaten egg whites; sprinkle with sesame seeds. Bake 375 for 20 min or until golden Yield: 5 dozen 12

Mix peanut butter with water, add honey. Stir flour into mixture and salt to taste. Make the dough stiff enough so it can be rolled. Roll very thin. Prick with a fork. Bake at 375 for 12 min or until well done. Peanut Butter Cookies 1/2 C butter 2 eggs 1/2 C peanut butter 1-1/2 C flour 1 C brown sugar Pinch of salt

Mix all together. Make into 1" balls and flatten out. Put on greased cookie sheet and crisscross with a fork and bake at 375 for 10-12 minutes. Peanut Butter Cookies 1 cup peanut butter 1 cup sugar 1 egg

Combine peanut butter, sugar and egg; mix well. Shape into small balls; press flat with fork. Bake at 400 degrees for 10 minutes. Peanut Butter Treats 1/2 C honey 1/2 C peanut butter 1/2 C confectioners sugar Dash salt 1/2 C nonfat dry milk 1 C cornflakes

Mix all but cornflakes, knead until smooth. Shape in 1" balls then roll in crushed cornflakes.


UNLEAVENED COOKIES & BARS Oatmeal & Apple-Butter Bars 1-1/4 C flour 1 C packed brown sugar 3/4 C butter cut in pieces 3/4 C apple butter 1-1/4 C quick-cooking oats Cheddar Pretzels


½ c grated sharp cheddar cheese ¼ c cream cheese ¼ c butter 2/3 c flour

salt chili powder 1 egg, beaten 2/3 c Parmesan

In a large bowl mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in oats until well blended. Press half the mixture (about 2-1/2 cups) firmly in greased 8" square pan to form compact layer. Spread apple butter to within 1/2" of edges. Sprinkle remaining oats mixture over apple butter; press carefully but firmly. Bake in preheated 350 oven about 40minutes or until lightly browned. Cool in pan on rack. Oatmeal Bars 1/2 C margarine, melted 1 1/2 C quick rolled oats 3/4 C nuts, chopped 1/2 C sugar

Blend together cheese, cream cheese, and butter. Add flour, salt, chili powder. Leave in refrigerator over night to chill. Divide dough in small balls. Roll into 12” lengths and form into pretzels. Dip in egg then parmesan cheese. Place on oiled baking sheet. Bake 375 until golden. Cheese Crackers 2 sticks butter 2 c grated sharp cheese ½ tsp salt 2 c flour 2 c Rice Krispies ½ tsp cayenne

Mix well all ingredients (mixture will look dry). Press into 9" square baking pan. Bake in preheated 375 oven for 15 minutes. Cool 2 minutes, then cut into bars. Remove to rack to cool. Oatmeal Cookies (sugarless) ¾ c oil ¾ c wheat flour 2 ½ c dry oatmeal ¼ c water 30 dates, chopped 1 egg ¼ c white flour 1 tsp vanilla

Mix all ingredients together and form into balls and press with fork. Bake 325 for 15 min Cheese Crackers 2 c (8 oz) shredded cheddar cheese ½ c Parmesan cheese (fresh if possible) ½ c butter softened 3 T water 1 c flour

¼ tsp salt 1 c rolled oats

Combine oil, egg, water, and vanilla. Add flour. Combine oatmeal and dates and stir in. Use greased cookie sheet and bake at 350 degrees for 12 min. makes 36-40 cookies. Orange Gumdrop Chews 3 eggs 1-1/4 C coconut 1-1/2 C orange slices, cut up 1 T water 2 C brown sugar 1/2 C broken nuts 1/2 t salt 2 C flour, sifted

Beat together cheeses, butter, and water until well blended. Add flour and salt mix well. Stir in oats, mixing until thoroughly blended. Shape dough into 12” long roll. Wrap securely; refrigerate about 4 hours. Cut slices 1/8 – ¼” thick; flatten slightly. Bake on lightly greased cookie sheet in preheated hot oven (400 degrees) 8-10 min or until edges are light golden brown. Immediately remove from pan; cool on wire rack. Makes about 6 dozen. Dough may be stored up to one week in the refrigerator.

Beat eggs with water till foamy. Slowly add sugar and salt, beating until light and fluffy. Mix candy, coconut, nuts and flour well and add to egg mixture. Spread in greased 15 1/4"xl0 1/2" x 1" jelly roll pan. Bake at 375 for 18-20 minutes or until done. Cool. Cut into bars. 48 13

UNLEAVENED CRACKERS Cheese Crackers 2 C cheddar cheese, shredded 1/4 tsp. salt 1 C. flour 1/2 C. butter 1/2 C. parmesan cheese 3 Tbsp. water 1 C. uncooked oats, quick or old fashioned Preheat oven to 400° Beat together cheeses, butter and water until well . blended. Shape dough to form 12-inch roll. Wrap and refrigerate about 4 hours. Cut 1/8 to 1/4-inch thick slices; flatten slightly. Bake on lightly greased cookie sheet for 8 to 10 minutes, or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack. Makes about 6 dozen. (Dough may be stored up to 1 week in refrigerator.) Cheese Onion Crackers 2 c flour ½ tsp salt 2 T onion, grated ½ c butter ½ lb sharp grated

UNLEAVENED COOKIES & BARS Jam Filled Crumb Bars 1 3/4 cups flour 3/4 cup buffer 1 teaspoon shredded lemon peel 1 teaspoon flour 1/2 cup finely chopped nuts 1/2 cup sifled powdered sugar 3/4 cup jam or preserves

Stir together flour and nuts. In a large mixer bowl, beat butter until soft, add powdered sugar and lemon peel and beat until fluffy. Add flour mixture and beat till crumbly. Press 2/3 of crumbs onto bottom of ungreased 9x9x2 pan. Spread jam into pan. Stir in 1 tablespoon of flour into remaining crumb mixture and sprinkle over jam. Bake 375 degrees for 25 to 30 minutes. Cut into bars. Mexican Wedding Cookies 1 C butter 2 C flour 1/2 C powdered sugar 1/8 t salt 1 t vanilla 1/2 C chopped pecans



Combine flour, salt, and onion. Cream butter and cheese. Add flour mixture and mix well. Roll into 1” balls and place on a greased baking sheet. Flatten to 1” thickness. Prick tops with fork. Bake at 350 degrees for 12-15 min. Cheese-Cornmeal Crackers 2 c sharp cheddar, grated ½ c parmesan ½ c margarine ¼ c skim milk 1 tsp seasoned pepper 1 tsp garlic powder 1 tsp paprika 1 c old fashioned whole oats ½ c flour ½ c corn meal

Cream butter, powdered sugar and vanilla. Combine flour, salt and pecans and stir into butter mixture. Shape into 1" balls. Bake on ungreased baking sheet at 325 for 20-25 minutes until lightly browned. Roll warm cookies in powdered sugar. Cool on racks and roll in sugar again. Meringue Cookies 4 egg whites 1 c sugar 1 tsp lemon juice ¼ tsp salt

Beat egg whites till stiff. Add sugar, 2 T at a time and beat until stiff. Shape into balls or mounds and place on greased pan. Bake 250 for 50-60 min. Molasses Crunch 1 T butter 1-1/2 C chocolate chips 1/2 C raisins 1 T water 1/4 C light molasses 1-1/2 C toasted ready to eat, crisp rice cereal In a medium saucepan, mix the chocolate, molasses, butter and water. Place over low heat, stirring constantly until the chocolate and butter melt. Remove from heat, add the cereal and raisins and mix well. Drop by teaspoons onto waxed paper. Refrigerate until set. For variety, add chopped nuts and marshmallows.

Combine first 7 ingredients. Mix remaining ingredients and add. Shape dough into 12” roll. Wrap tightly in plastic wrap and refrigerate overnight. Slice about 1/8” thick pcs. Layout on cookie sheet. Option: sprinkle with sesame seeds. Bake 400 8-10 min.



UNLEAVENED COOKIES & BARS Cheese Napoleons Fudge Cookies (no bake) 2 C quick oats, uncooked 1 C chocolate chips 1 C raisins 1/2 C coconut 1/2 C chopped nuts 2 C sugar 1/4 t salt 1/2 C milk 1 t vanilla 1/4 lb butter or margarine 1 cup flour 1/2 teaspoon salt 1/4 cup oil


2 tablespoons milk 1 cup grated cheddar cheese

Add first five ingredients in a large bowl. Bring next five to a boil. Combine together and stir until chocolate chips melt. Cool slightly and drop by spoon on wax paper. Let stand until firm. For variety: use 3/4 cup chocolate chips and 1/4 cup of butterscotch. Add several tablespoons peanut butter to boiled mixture. Add 1/4 to 1/2 cup wheat germ to oat mixture. Graham Crackers 2 c. whole-wheat flour 1/2 c. molasses 2 Tbsp. arrowroot 1/4 c. water 1/2 c. Oil 1 tsp. vanilla 1 1/2 c. flour 1/4 c. honey 1/2 tsp. salt

Mix together flour and salt; slowly add oil, tossing mixture with a fork. Add milk and cheese. Stir until dough clings together, adding a little more milk if dough seems too dry. Press into ungreased cookie sheet; cut into squares. Bake at 425 degrees for 10–12 minutes or until brown. Cheese Puffs 8 oz cheddar cheese, grated 1 stick of butter 1 c of flour Worcestershire sauce, to taste Garlic salt, to taste

Combine ingredients. Roll into walnut-sized balls and bake at 325 degrees for 15-20 minutes Cheese Sesame Sticks 1 c flour ½ tsp salt ½ tsp ginger ½ tsp sugar 1 c cheddar cheese, shredded ¼ c sesame seeds, toasted 1 egg yolk, beaten 1/3 c butter, melted 1 T water ½ tsp Worcestershire sauce

Mix first 5 ingredients together until crumbly like pie dough. Mix liquids and pour into mixture. Mix thoroughly, knead. Roll out on floured board. Cut into squares, prick with fork. Use pancake turner to lift onto greased pan, bake at 275° -300° for 30 minutes until slightly brown. Honey Balls (A no-cook treat the kiddies can make) 1 C chunky peanut butter 1 C honey 2 C Rice Chex cereal crushed to 3/4 C 3 C Wheat Chex cereal crushed to 1 1/2 C 1 C nonfat dry milk Combine peanut butter, honey, dry milk and Wheat Chex crumbs. Shape into 1" balls, (optional) press a Wheat Chex square cereal into each ball. Roll in Rice Chex crumbs. Cover. Chill until firm, about 2 hours. Makes about 5 dozen. Best if refrigerated.

Combine flour, salt, ginger, and sugar. Stir in shredded cheese and sesame seeds. Combine remaining ingredients and add. Roll out on lightly floured surface to 1/8” thick. Cut in sticks or rounds. Bake 350 10-15 min. Cheese Straws 1 lb sharp cheese 1 ¾ c flour 1 tsp salt ¼ - ½ tsp cayenne ¼ lb butter

Finely grate the cheese, combine with other ingredients and beat until creamy, adding a few drops of water if necessary to form a firm dough. Divide in half. Roll each section ¼ inch thick. Cut into strips about 6” x 3/8”. Twist. Place on ungreased cookie sheet; chill in freezer 15 min or longer to maintain shape. Bake at 350 degrees for 10-12 min. makes 5-6 dozen cheese straws 15


UNLEAVENED CRACKERS Cheesy Sun Crisps Crackers 2 cups shredded cheddar cheese 1/2 cup grated Parmesan cheese 1/2 cup softened butter 3 tablespoons water 1 cup flour 1/4 teaspoon salt 1 cup oats 2/3 cup roasted, salted sunflower seeds

UNLEAVENED COOKIES & BARS Date Balls - Frosted 1 ¼ c flour 1/3 c confectioners sugar 1 T milk 2/3 c chopped dates 1/3 tsp salt ½ c butter 1 tsp vanilla ½ c chopped pecans or walnuts

Combine cheeses, butter, and water. Add flour and salt. Stir in oats and sunflower seeds. Knead until it holds together. Shape into a 12-inch roll. Wrap in plastic wrap and chill four hours or overnight. Allow to stand at room temperature 10 minutes. Slice into 1/8-inch slices. Place on greased sheets, bake at 400 degrees 8-10 minutes. Cornmeal Caraway Crackers 2 c flour 2 tsp salt 2 tsp caraway seed 2 T cold water 2 c corn meal 2 c shortening 2 c sour cream Sesame Seeds (optional)

Combine flour and salt. Sift twice. Cream butter and gradually add sugar. Add milk and vanilla and stir in flour mixure. Blend in dates and nuts. Roll in 1 inch balls. Place 3 inches apart on ungreased pan and bake at 300 degrees for 20 min or until light brown. While still hot roll in confectioners sugar and roll again when cold. Date Nut Chews 2 eggs ½ tsp almond extrace ¾ c flour 1 c chopped nuts ¾ tsp salt 1/3 c honey 1 c chopped dates.

Combine flour, corn meal and salt. Cut in shortening until mixture resembles coarse crumbs. Combine cream and water and stir into dry ingredients until moistened. Roll out on a lightly floured surface to 1/16” thickness. Cut into rounds. Pinch circle to make a bow tie shape. Bake on ungreased cookie sheet 325 for 14 min Corn-Lace Rounds 2 c boiling water 2 tsp salt 2 c corn meal 2 egg whites, stiffly beaten

Beat the eggs, salt and extract until light. Add honey and flour, mix well. Add nuts and dates and mix. Pour into 8 inch square pan and bake until firm at 350 degrees for 35-45 min. Let cool 10 min, then cut. Makes about 18 bars. French Lace Cookies 2 c light corn syrup 2/3 c packec brown sugar 1 c finely chopped pecans 2 c butter 1 c flour

Mix corn meal and salt together. Add water whisking constantly to prevent lumps. Cool. Fold in beaten egg whites. Drop by small teaspoons full onto greased baking sheet. Bake 350 for 20-30 min. Should taste like fritos.

Grease cookie sheet lightly. Heat corn syrup, butter and brown sugar to boiling over med heat, stirring constantly. Gradually stir in flour and pecans. Drop batter by teaspoonfuls about 3 inches apart on cookie sheets. (Keep batter warm by placing saucepan over hot water, bake only 8-9 cookies at a time). Bake about 5 min until set. Cool 3-5 min. While cookies are still warm you can roll around the handle of a wood spoon or over cone-shaped form. Fill with sweetened whipped cream or mixed with a bit of jam.



UNLEAVENED COOKIES & BARS Cream Cheese Cookies 1 (8-ounce) package cream cheese, softened 1 cup butter, softened 2 cups flour 2 cups sugar 3/4 cup chopped pecans 1 teaspoon vanilla Crisp Cheese Twists


1 1/4 C. flour 1 1/4 C. shredded cheddar cheese 1/2 C. yellow cornmeal

1/4 C. shortening 1 tsp. salt Grated parmesan cheese

Cream butter and cheese; mix in sugar and vanilla. Stir in flour and mix well. Add pecans. Drop by teaspoonful on ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes until light brown. Do not overbake. Makes 5 to 6 dozen cookies. Date Bars 1 C flour 2 C crispy rice cereal 1/2 C brown sugar 1 C nuts, chopped 1/2 C butter, softened 1 t vanilla 1 C dates, chopped 2 C powdered sugar 1/2 C sugar 1/2 C butter 3 oz cream cheese, soft 1 egg, beaten

In large bowl, mix flour, cornmeal and salt. With pastry blender or 2 knives used scissors-fashion, 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, a teaspoon at a time until moist enough to hold together.) Preheat oven to 425°. Between two 15inch-long sheets of waxed paper, with rolling pin, roll half of pastry into 12 inch by 10-inch rectangle. With knife, cut dough into 5 x 1/2-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 twists 6 to 8 minutes until golden. When done, sprinkle lightly with parmesan cheese; cool twists on racks. Repeat with remaining dough. Lemony Crackers 1 1/2 c parmesan cheese, finely grated 3/4 c flour 1 tsp finely grated lemon zest 3/4 tsp coarsely ground black pepper 4 T butter, cold cut into pieces 1 ½ T water 1 tsp fresh lemon juice Whisk together in a bowl: cheese, flour, lemon zest and black pepper. Cut in butter until the mixture resembles coarse crumbs. Make a well in the center and add water and lemon juice. Stir with a fork just until the mixture forms a dough. Knead the dough briefly until it is just combined. Shape the dough into a squared-off log, roughly 11 inches long. Wrap in waxed paper and refrigerate until it is firm enough to slice into crackers, usually about one hour. Cut the dough into 1/4-inch-thick slices and arrange 1 inch apart on baking sheets. Bake 375 for 10 minutes or until the crackers are golden around the edges. Transfer to a rack and let cool completely.

Combine first 3 ingredients, press into 11"x7" or 9" square pan. Bake at 375 for 10-12 minutes till golden brown. In medium saucepan, combine date, sugar and butter. Cook over low heat till mixture comes to a boil, stirring constantly. Simmer 3 minutes. Blend about 1/4 cup hot mixture into 1 beaten egg. Return to sauce pan. Cook until mixture bubbles. Remove from heat. Stir in 2 cups crispy rice cereal, 1 Cup of chopped nuts and 1 teaspoon of vanilla. Spread over baked crust and cool. Combine powdered sugar, vanilla and cream cheese, beat on low speed until smooth. Spread over cooled filling. Cut into bars. Date - Pecan Chews 1 cup sugar 1 teaspoon vanilla 3/4 cup all-purpose flour 1 cup chopped dates 2 eggs 1 cup chopped pecans

Mix sugar, eggs and vanilla. Add flour gradually, then dates and pecans. Stir until mixed and spread in a buttered 8- or 9-inch square pan. Bake in a 350 degree oven for about 30 minutes. Top with powdered sugar while hot. Cut in squares when cooled. Note: It’s better to underbake a little. Cover with aluminum foil while cooling, so they stay chewy. 44 17

UNLEAVENED CRACKERS Matzos - Egg 'N' Onion Coconut Cookies 2 1/2 tsp. onion powder 1/2 C. milk or water 1/3 C. butter 2 C. flour 3/4 tsp. salt 1 egg, beaten (optional) 5 eggs 1/4 t salt 1/2 C sugar


2 C shredded coconut 1 C matzo meal 2 lemons, juice and grated rind

Let onion powder soak in liquid. Cut butter into flour and salt until it makes a coarse mixture. Add onion mixture and egg to dry ingredients; stir to form a ball; if sticky add more flour. Roll until thin. Cut into desired shapes and put on greased cookie sheet. Prick with fork. Bake 450° about 5 minutes. Makes about 6 dozen. Oat Crackers

To the well-beaten eggs, gradually sift in the sugar and beat until light. Add remaining ingredients in the order named. Mix well. Sprinkle a cookie sheet with a little extra matzo meal; drop cookies on this by teaspoons. Bake in 325 for 30 minutes, increasing heat to 350 for the last 10 minutes. Makes about 2 dozen cookies. Cornflake Cookies

2 c boiling water 2 c butter 2 c oates

2 T sugar 1 1/3 c whole wheat flour 1 tsp salt

1 C light corn syrup 1 C peanut butter

1 C sugar 7 C corn flakes

Put butter in bowl. Pour boiling water over butter to melt. Add dry ingredients. Mix thoroughly. Press very thin onto a cookie sheet. Cut or score before baking. Bake at 350 for 7-10 min. Oatmeal Crackers 3 c oatmeal 3 T honey ¾ c oil 1 c water 2 ½ c wheat flour ½ c wheat germ 1 tsp salt

Bring syrup and sugar to a rolling boil. Blend in peanut butter. Pour over corn flakes. Drop by teaspoon onto waxed paper. Cream Cheese Almond Squares 1/2 C soft butter 1 T lemon rind 2 T sugar 2 T milk 1 C chopped almonds, toasted 1 C sifted powdered sugar, 1/2 t grated lemon rind 1 T water 16 oz cream cheese, softened 1 t cinnamon 1 C sugar toasted sliced almonds 1 egg, lightly beaten

Mix together dry ingredients. Add liquid ingredients; mix well. Pat half dough in an ungreased 10” x 15” pan. Mark off in squares and sprinkle top with salt. Bake 250 for 25-30 min or until light brown. Cool, break into squares.

Mix butter, sugar, milk and 1/2 teaspoon lemon rind. Add flour and mix. Press into 9" pan and set aside. Mix cheese, sugar, egg and 1 teaspoon lemon rind. Add chopped almonds and pour into pan. Bake 1 hour and 10 minutes at 300. Mix sugar, water and cinnamon. Spread on hot dessert and let cool. Chill 3-4 hours. Cut and garnish with almonds.



UNLEAVENED COOKIES & BARS Chocolate Cookies Parmesan Rounds 1 1/4 cups butter 2 cups sugar 2 eggs 2 teaspoons vanilla 2 cups flour 1/2 teaspoon salt 3/4 cup cocoa 1 2/3 cups chocolate chips 3/4 c. grated Parmesan 2 Tbsp. cold water 1/2 c. flour 2 Tbsp. chopped nuts


1/8 tsp. cayenne pepper 1 Tbsp. parsley flakes 1/4 c. soft butter

Combine sugar and butter and beat until fluffy. Add eggs and vanilla, beat well. In separate bowl, mix flour, cocoa and salt. Blend with butter mixture. Stir in chocolate chips. Drop cookies on cookie sheet and bake for 8 to 9 minutes at 350 degrees. Chocolate Fruit and Nut Clusters 4 cups (24 ounces) milk chocolate chips 4 teaspoon vegetable oil 3-1/2 cups raisins, chopped nuts, coconut, combination Melt chocolate and oil in top of double boiler over low heat, stirring constantly until smooth. [Microwave instructions: Melt chips in large micro-proof bowl at medium power for 2 to 4 minutes, stirring well after 2 minutes initially, then heating and stirring at 30-second intervals, as required, until smooth and melted.] Remove from heat; stir in remaining ingredients. Drop by wellrounded teaspoonfuls onto a wax-paper-lined cookie sheet. If mixture becomes too thick to drop, set over bottom of double boiler again and stir gently until smooth. Chill for about 10 minutes or until chocolate has set. Store in airtight container in cool, dry place. Makes 4 dozen 2-inch clusters. Coconut Bars 1/2 cup shortening 1 1/2 cups brown sugar 1 1/4 cups flour 1 teaspoon vanilla 2 eggs 1 cup chopped nuts 1 1/2 cups coconut 3/4 teaspoon salt

Mix grated cheese, flour and pepper. Cut in butter, sprinkle on water 1 tablespoon at a time, stirring after each with a fork until all is moist. Form into 1 1/2-inch roll. Combine nuts and parsley and coat the roll. Cut into 1/4-inch slices. Place on ungreased pan. Bake 12 minutes at 375° Cool. These . freeze well. Poppy Seed Onion Crackers 2 c flour 1 tsp sugar 1/8 tsp white pepper 2 eggs, beaten 6 T oil 1 T dehydrated minced onion ½ tsp salt 1/3 c poppy seed

Sift together flour, sugar, pepper, stir in poppy seeds. Let onions stand in ¼ c water for 5 min, drain. Add onion, eggs, and oil to flour mix, mix with fork until well moistened. Form into ball. Roll out 1/8” thick on floured surface. Cut into crackers, place on ungreased cookie sheet 2 inches apart. Bake 350 for 15 min or until light brown. Remove from sheet to cool on wire racks. Makes 5-6 dozen. Rye Wafers Crackers 2 c butter 1 c rye flour ½ c milk ¾ c white flour 1 tsp sugar ½ tsp salt 2 tsp cumin seed

Cream shortening; add 1/2 cup sugar, 1 cup flour and 1/4 teaspoon salt. Mix well, spread into greased 9 inch by 12 inch pan. Bake in 375 degree Fahrenheit oven for 10 minutes. Mix remaining ingredients and spread evenly over mixture in pan. Bake 20 minutes more. Cut into 1 inch strips.

Combine all ingredients. Mix till smooth. Chill one hour. Divide into 2 balls and roll each out on a lightly floured board until very thin. Cut in 2 by 3 inch rectangles. Put on ungreased baking sheets and bake in pre-heated 375 degree own for 8-10 min or until well browned. Cool on rack. Good with cheese or butter. Makes about 4 dozen.



UNLEAVENED CRACKERS Seasame Rounds Crackers 1 c flour ½ tsp salt ½ tsp sugar 1 T water 1 c grated sharp cheese ½ tsp Worcestershire ¼ c sesame seeds 1 egg yolk beaten 1/3 c butter, melted ¼ tsp garlic salt

UNLEAVENED COOKIES & BARS Brownies - Chocolate Cream Cheese ¾ c butter, softened 1 pkg (3 oz) cream cheese, softened 1 c sugar 1 tsp vanilla 1 egg ¼ c butter 2 c (12 oz pkg) semi-sweet chocolate chips ½ c chopped nuts

Stir dry ingredients together. Add cheese and sesame seeds; mix well. Combine remaining ingredients; add to cheese mixture; form into ball. Roll out on lightly floured board. Cut ¼” thick dough into rounds and place on ungreased baking sheet. Bake 350 for 10-15 min. Let cool on absorbent paper. Seasame Crackers

Blend ¾ c butter and cream cheese. Gradually add sugar; cream until light and fluffy. Beat in egg and vanilla. Melt chocolate chips and ¼ c butter in double boiler over hot water. Blend. Mix chocolate with creamed mix. Shift flour and lightly add to creamed mixture until well blended. Pour into a greased 13x9x2 pan and sprinkle with nuts. Bake 350 for 30 min. Makes 24 brownies. Butterscotch Brownies

2 c flour 2 T honey 1 c milk 3 c oil

2 c whole wheat flour 1 tsp salt 3 c butter 2 c sesame seeds

1/2 C butter 1 t vanilla 1 C brown sugar

1 C flour 2 eggs 1/4 t salt

Mix together flours, cut in butter. Add oil, milk, honey & sesame seeds to make stiff dough. Roll thin and cut with biscuit cutter. Brush tops with milk and pricke with fork. Bake at 400 for about 10 min or until desired brownness. Snackin' Crackers 2 c. wheat flour 1 tsp.salt 1/2 c. sesame seeds 1/4 c. raw wheat germ 1/4 c. oil 1/2 c. cold water Water

Mix all ingredients together and pour into greased 8" pan. Bake 30 minutes at 350. Carrot Cookies 1 C butter 1/4 t nutmeg 2 C flour, sifted 1 t vanilla 1/2 C sugar 1 egg, slightly beaten 1/2 t salt 1 C finely grated carrots 1/2 t cinnamon 1/2 C chopped nuts Powdered sugar

Blend flour, salt, seeds and wheat germ. Add oil and mix with fork. Add cold water and mix well. Continue adding additional water a little at a time until dough is soft and workable. Knead 5-10 minutes. A take a golf ball size lump, roll it as thin as possible. Cut with a cookie or biscuit cutter. Place on ungreased cookie sheet at 400°, turning to lightly brown on both sides. For different taste, replace the cup of flour with cornmeal, rye or oat flour. Seeds can be replaced by sunflower or poppy seeds or by coconut or chopped nuts. Any herb can be added.

Cream shortening until fluffy, sift flour, sugar and salt and spices together. Add to shortening and mix well. Add vanilla, egg, carrots and nuts. Form into two rolls 1" in diameter. Wrap in wax paper and chill at least 2 hours. Slice 1/2" thick and place on ungreased cookie sheet. Bake in preheated 375 oven 10-12 minutes. Roll in powdered sugar while still warm.



UNLEAVENED COOKIES & BARS Applesauce Cookies 1 cup brown sugar 3/4 cup oil 1 cup thick applesauce 1/2 cup nuts 1 egg 1/2 teaspoon vanilla 1/2 teaspoon salt 4 cups rolled oats 1/2 cup flour 1/2 cup coconut

UNLEAVENED CRACKERS Tasty Onion - Cheese Crackers 1 1/2 lbs. grated cheddar cheese 1 1/2 C. butter, softened 1 tsp. salt 3 Tbsp. minced dried onion or 3/4 C. chopped fresh 1 1/2 C. chopped pecans 3 C. whole wheat pastry flour 3/4 tsp. paprika 3/4 tsp. pepper

Beat brown sugar and oil until well blended. Add applesauce, nuts, egg, vanilla, salt, oats, flour and coconut; mix well. Drop from teaspoon onto oiled baking sheet. Bake at 375 degrees for 20–25 minutes or until well browned. Cool on baking sheet. Makes 5 dozen. Butter Pecan Cookies 1 C butter softened 1 egg 2/3 C brown sugar, packed 2 C flour 1/2 tsp salt Pecan halves

Beat the softened burner and add rest of ingredients. Mix well and form into 3 rolls approximately 2 inches in diameter. Chill and when ready to bake slice into 1/4-inch slices. Place on an ungreased baking sheet and bake at 350° for about 12 minutes or until lightly browned. Remove from sheet and cool on wire rack. These may be made ahead and stored in a cookie tin. Makes 5 to 6 dozen. Wheat Crisps 1/4 C. sugar 1/2 C. powdered milk 1/2 C. whole wheat flour 1/2 C. wheat germ 3/4 C. butter

Cream butter and sugar, blend in egg. Stir together flour and salt; stir into creamed mixture. Chill 1 hour. Form into 1" balls; place 2" apart on ungreased cookie sheet. Flatten in one direction with fork tines; top each with a pecan half. Bake at 375 for 10-12 minutes. Brownies 6 Tbsp. plain yogurt 1 C. granulated sugar 1/2 C. cocoa powder 1 tsp. vanilla extract 2 egg whites, beaten 1/2 C. all-purpose flour 1/4 C. nuts, chopped

Mix together all dry ingredients. Blend in butter with pastry blender. Knead with hands until smooth and soft dough forms. Form into small balls and flatten out with fork on ungreased cookie sheet. Bake in 300° oven until edges are slightly browned. Bake 20 to 25 minutes. Makes 2 to 2 1/2 dozen. Whole Wheat or Graham Gems 2 C whole wheat or graham flour 2 t sugar 1 egg 3/4 to 1 t salt 1 1/2 C cold milk

Preheat oven to 350° Lightly spray 8-inch square baking pan with light . vegetable cooking spray. Combine sugar and cocoa powder, then add yogurt; stir until well blended. Add egg substitute and vanilla, stir to blend. Stir in flour and walnuts. Pour batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Cut into 16 squares. Makes 16 brownies. The lean way to make it chocolate. Brownies 1/3 cup shortening 1 cup sugar 1/4 teaspoon salt 2 eggs 1/2 vanilla 1/3 cup cocoa 2/3 cup flour 1/2 cup nuts

Mix flour, salt and sugar. Beat egg well, add milk and stir well. Add flour in three additions, beating vigorously after each one. Fill sizzling hot, buttered iron gems or cornstick pans and bake 20-30 minutes in a 425° oven.

Mix all ingredients, bake for 30 minutes at 350 40 21

UNLEAVENED CRACKERS Almond Cookies Wheat Germ Crackers 5 T oil 1/3 c water 1 T brown sugar ½ tsp salt ¾ c wheat flour ½ c oats ¾ c wheat germ


1 c rice flour ¼ c honey 2 c ground, blanched almonds

½ c oil 1/3 c molasses 1 T ice water

Blend oil, water and sugar. Stir in whole wheat flour, oats, wheat germ and salt, mixing well. Shape dough into a ball. Roll cut to 1/8 inch thickness on an unfloured board. Dough will crack at first but smooths out as it becomes thinner. Cut in squares and transfer to baking sheet. Bake in 350 degree oven for 15 min until light golden brown. Cool on racks. Makes 2-3 dozen.

Stir together rice flour and ground almonds. Add oil. Beat well and add water. Mix well. Shape into balls and press into circles with bottom of glass dipped in water. Place on lightly greased cookie sheet. Bake 350 for 10 min. Almond Macaroon Kiss Cookies 3 eggs 1/2 C powdered sugar 3 oz cream cheese t almond flavoring 1/2 C flour 14 oz coconut 1/4 C granulated sugar Chocolate candy kisses

Mix cream cheese, flour, granulated sugar, powdered sugar, almond flavoring together, then add well-beaten eggs, then coconut. Cover cookie sheets with heavy paper (such as grocery sack) cut to fit. Don't grease. Bake at 300 about 30 minutes. Remove from paper with spatula while warm. Top with candy kiss while warm. Makes about 3 dozen cookies. Apricot Bar Cookies 1/3 cup honey 1/3 cup molasses 1/3 cup oil 1/4 cup orange juice 1 1/2 cups oatmeal 1 cup flour 1 cup snipped dried apricots 1 cup raisins 1/2 cup toasted wheat germ Pinch salt

Beat honey, molasses, oil and juice. In separate bowl, mix together oatmeal, flour, apricots, raisins, wheat germ and salt; add honey mixture and stir just until dry ingredients are moistened. Press mixture into well-greased 9-inch square pan. Bake at 375 degrees for 20–25 minutes or until firm to touch.



UNLEAVENED COOKIES & BARS Almond Brittle Bars 1 cup butter (no substitutes) 4 ounces unsweetened chocolate 2 cups sugar 4 eggs 2 teaspoons vanilla 1 1/2 cups flour 1 1/2 cups almond brittle chips 1 cup miniature semisweet chocolate chips Applesauce Loaf Cake


1/2 cup raw honey or pure maple syrup 1/3 cup unrefined corn germ oil 1/2 teaspoon sea salt 1 tablespoon cinnamon 1 cup nuts

1 egg 1 3/4 cups whole wheat flour 1/2 teaspoon ground cloves 1 cup raisins 1 cup thick applesauce

Melt butter and unsweetened chocolate together over low heat until melted; remove from heat. Beat in sugar, eggs and vanilla with a wooden spoon until combined. Do not over mix. Stir in flour. Spread batter into a greased jelly-roll pan. Sprinkle with almond brittle and chocolate chips. Bake at 350 degrees for 30 minutes. Cool; cut into bars. Makes 4 dozen. Can be frozen. Almond Butter Balls 1C butter 3 T confectioners sugar 1 t vanilla 1/8 t almond extract 2 C sifted flour 1C chopped almonds

Beat honey, oil and egg together, sift flour and spices together. Add to wet ingredients, lightly stir in raisins, nuts and applesauce. Spoon into oiled 9x5" loaf pan. flake 40 minutes at 350 degrees. Applesauce Loaf Cake 1/4 C honey or pure maple syrup 1/2 t ground cloves 1/3 C corn oil 1 3/4 C whole wheat flour 1 t cinnamon 1 egg 1 C raisins 1 C thick applesauce 1/2 t salt I C nuts (optional)

Cream butter and sugar, add flavorings. Stir in flour and almonds and blend well. Form into tiny balls and place on ungreased cookie sheet. Bake at 350° for 20 minutes. Roll in confectioners sugar while hot. Makes about 6 dozen cookies. Almond Crunch Bars 1 pkg coconut-almond or coconut 1 or 2 t almond extract pecan frosting mix 1 C powdered sugar 1 C flour 2 or 3 T milk 1/2 C margarine, melted

Beat honey, oil and egg together. Sift dry ingredients together and add spices. Lightly stir in raisins, nuts and applesauce. Spoon batter into oiled 9" x 5" loaf pan. Bake 40 minutes at 350° . Apple Cake 1/2 C. butter or margarine, room temperature 1/2 C. sugar 3 eggs 1/2 tsp. vanilla extract 1 C. flour 1 lg. apple, pared, cored and cut into 1/4-inch thick wedges 1/4 C. sugar 1 tsp. cinnamon 1/4 C. coarsely chopped almonds

Mix first four ingredients. Spread in 9"x13" ungreased dish. Bake at 350 for 10-20 minutes until golden brown. In small bowl, combine remaining ingredients and drizzle over warm bars. Cut while warm.

Cream together butter and the 1/2 cup sugar. Add eggs and beat until fluffy. Stir in vanilla and flour, mixing well. Spread evenly in greased 9-inch round cake pan. Place apple wedges into cake batter to form a circular pattern. Mix together 1/4 cup sugar and cinnamon. Sprinkle over cake. Sprinkle top with almonds. Bake at 375° for 40 minutes or until a wooden toothpick inserted in middle of cake comes out clean. This cake is good served with vanilla ice cream or cinnamon flavored ice cream.



UNLEAVENED DESERTS Almond Brittle Bars 1 cup butter (no substitutes) 4 ounces unsweetened chocolate 2 cups sugar 4 eggs 2 teaspoons vanilla 1 1/2 cups flour 1 1/2 cups almond brittle chips 1 cup miniature semisweet chocolate chips Walnut-Brandy Cake


4 eggs separated 2/3 cup sugar 2 tablespoons brandy 1 1/3 cups finely chopped walnuts

1/8 teaspoon cinnamon ¼ matzo meal ¼ cup melted margarine or oil Grease for pan

Melt butter and unsweetened chocolate together over low heat until melted; remove from heat. Beat in sugar, eggs and vanilla with a wooden spoon until combined. Do not over mix. Stir in flour. Spread batter into a greased jelly-roll pan. Sprinkle with almond brittle and chocolate chips. Bake at 350 degrees for 30 minutes. Cool; cut into bars. Makes 4 dozen. Can be frozen Almond Chocolate Candy 1 c almonds ½ c sugar 2 egg yolks 4 oz sweet chocolate 1 T water

In a medium-sized bowl, beat the egg yokes well; gradually add the sugar. Continue to beat until light and lemon-coloured. Add the brandy, chopped walnuts, cinnamon, matzo meal, and melted margarine or oil; continue beating until well blended. In a clean mixing bowl, beat the egg whites until stiff but not dry. Gently fold the beaten egg whites into the egg yoke mixture. Grease a 9 x 9-inch pan; line with wax paper; grease the wax paper. Pour the batter into the pan. Bake in a preheated 375 degree F. oven for 35 minutes or until firm. Let the cake stand in the Pan for 5 minutes before removing. When the cake is cool, cut into diamonds, squares or rectangles. Yields 24 to 32 pieces.

Gind nuts. Grate chocolate and add ½ of chocolate to almonds, add egg yolks, water and sugar. Blend into firm paste. Shape into balls and roll in remaining grated chocolate. Place on cookie sheetin refrig for 5 hours. Yields aprox. 4 dozen. Almond Shortbread (Wheat free) 1 cup butter 2 tsp. vanilla 1/4 cup honey or maple syrup 3 1/2 cup almond flour (or other) 2 1/2 cups broken toasted pecans

Toast whole pecans in oven at 275ºF. for 15 minutes, then chop or break. Beat butter, vanilla and honey. Add flour and stir in pecans. Make 3 logs and roll in wax paper. Freeze for 30 minutes then slice 1/4” thick slices. Bake at 325ºF. for 12 minutes. Cool on cookie sheet. Makes about 3 dozen cookies.



UNLEAVENED DESERTS Turnovers Almond Torte 1/4 t salt 1/2 C coconut 1-1/2 C whole-wheat flour 1/2 C raisins 1 T brown sugar 1/4 C pecans, chopped 1/2 C butter, softened 1/2 C powdered sugar 1/2 C apricot preserves 1/2 T vanilla 1/2 C sour cream milk


1 1/3 c whole almonds 8 eggs, whites and separated 1 c sugar


2 tsp grated orange peel 1 tsp cinnamon 1/3 c orange juice

Stir together flour, brown sugar and salt. Cut in butter to coarse crumbs. Add sour cream, mixing till ball forms. Divide into 10 portions. On lightly floured surface, roll each portion into a 4-1/2" circle. Combine preserves, coconut, raisins and nuts. Place 2 tablespoons filling on each circle. Fold one side of dough over filling and seal edges by pressing with tines of fork. Bake on ungreased baking sheet at 375 for 25 minutes. Cool slightly on rack. If desired, drizzle with powdered sugar, vanilla and milk. Walnut Cake 1 lb shelled walnuts 6 large eggs, separated 1 tsp freshly grated orange peel 1 c sugar 3 T orange juice 3 T flour

Pulse almonds and 2 T sugar in food processor until ground fine but not into butter. Beat egg whites until foamy. Gradually beat in 3 c sugar and beat until stiff peaks form. Set aside. Beat egg yolks with remaining 10 T of sugar until thick and pale. Beat juice, peel and cinnamon into yolk mixture, stir in almonds until well blended. Fold whites into nut mixture just until blended. Pour into ungreased 13x9x2” baking pan. Bake 40-50 min until tester inserted into cake comes out clean. Cool in pan on rack. Cake will puff up while baking but sink while cooling. Serves 12. Banana Cake 7 eggs, separated 1 c sugar ¼ tsp salt ¾ c sifted potato starch 1 c walnuts, chopped 1 c bananas, mashed

Syrup: 1 c sugar, ½ c water 1 tsp lemon juice Preheat oven to 350. Finely grind walnuts and 2 T sugar in two batches in food processor. Pulse on and off, be careful not to process into a butter. Beat egg whites until foamy. Gradually beat in 2 T sugar until stiff peaks form when beaters are lifted. Beat egg yolks with remaining sugar until thick and pale. Beat in peel and orange juice. Fold in nuts and flour until well blended. Stir in 1 c of beaten egg whites into the yolk-nut mixture until blended. Stir 1 c of beaten egg whites into the yolk-nut mixture until blended. Fold in remaining whites just until no white streaks remain. Pour into ungreased spring-form pan, smooth top with spatula. Bake 50-60 min until prick inserted in center of cake comes out clean. Cool in pan on wire rack. Syrup: bring ingredients to boil for 5 min, then pour over cake in pan. Cover loosely and let stand 4 hours or overnight. Run sharp knife around edge of cake to loosen. Makes 16 servings. 36

Beat egg whites until stiff. Beat egg yolks with sugar and salt. Stir in bananas and potato starch. Add walnuts. Fold in egg whites. Bake in loaf pan 350 for 30 min. Blintzes 2 eggs 1 T oil 1 cc milk 1 T honey 3/4 c whole-wheat pastry flour 1/2 T butter

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


UNLEAVENED DESERTS Cake 3 sticks butter, softened 1 box powdered sugar 6 eggs, room temperature 4 c white flour 1 T lemon juice 1 tsp vanilla

UNLEAVENED DESERTS Strudel (Stretched Dough) 3 C sifted flour 2 eggs 1/4 t salt 3 T oil 1/4 C lukewarm water fruit filling

Cream butter and sugar and beat until fluffy. Add eggs one at a time, beaten well. Sift flour and add gradually. Add flavorings. Bake in 10 inch greased floured tube pan at 325 degrees for 1 ½ hours. Cool 4 min, then invert on serving plate. Carrot Cake 6 eggs, separated 10 T sugar 10 T raw carrot, grated 2 T matzo meal Grated rind and juice of 1 lemon

Sift together flour and salt. Combine eggs, oil and water, then work them into the flour, mixing until the dough leaves the side of bowl. Knead the dough for about 10 minutes, or until smooth. Place a warm bowl over it and let it stand for about 20 minutes. Cover a large working surface with a clean table cloth, sprinkle the cloth with flour and roll out dough as thin as possible. Now begin the stretching process. Flour knuckles of your hands, form hands into a fist and place them under the pastry. Carefully and gently, pull the dough toward you with the back of your hands. Stretch from all directions until dough is transparent. Cut away any thick edges. Brush with oil or melted shortening. Place filling down the length of one side about 2" in from edge. Turn this 2" flap over the filing and lift the cloth to continue to roll the dough over and over from the edge. Cut rolled strudel down the middle into 2 loaves. Place the loaves on a heavily greased baking pan, brush the tops with oil, and bake in a 400° oven for about 35 minutes or until they are crisp and brown. Cut into slices. Each strudel will yield about 20 slices. Swiss Butterhorns 2 c flour 1/3 c butter 1 egg yolk 1/2 c finely chopped nuts 1/2 c sugar 1/4 tsp. salt 1/3 c butter 3/4 c sour cream 3/4 tsp. Cinnamon

Beat egg yolks with sugar. Add rind and juice of lemon and grated carrots. Mix in matzo meal and fold in stiff egg whites. Bake in greased pan 350 for 50 min. Chocolate Mousse Pie Crust: 3 cups crumbled Pepperidge Farms Chocolate Laced Pirouettes 1/2 cup butter, melted Combine crumbs and butter. Press on bottom and completely up the sides of a 10-inch spring-form pan. Refrigerate for 30 minutes. Filling: 3/4 pound semisweet chocolate 2 eggs plus 4 egg yolks (save egg whites) 3 cups whipping cream 6 tablespoons confectioners’ sugar 4 reserved egg whites, room temperature Soften chocolate in top of double boiler. Cool to lukewarm. Add whole eggs and mix well. Add yolks and mix thoroughly. Whip cream with confectioners’ sugar until soft peaks form. Beat egg whites until soft but not dry. Stir in a little of the cream and egg whites into chocolate mixture to lighten; fold in remaining cream and whites until completely mixed. Turn into crust and chill for at least six hours or preferably overnight. Make top with additional whipped cream and shaved chocolate. 26

Measure flour and salt into bowl. Cut in butter and margarine. Stir in egg yolk and sour cream; mix well. Shape dough into ball. Wrap in wax paper, and chill overnight. Divide dough into 3 parts. On lightly floured board, roll each into a 12” circle, then cut in 12 wedges. Blend sugar, nuts and cinnamon. Sprinkle each wedge with sugar mixture; starting at the wide end, roll up. Place on greased baking sheet with point tucked underneath. Bake at 375ºF for 20 to 25 minutes. Remove from oven. If desired frost as once with 1 cup powdered sugar 2 Tbsp. hot water 1/4 tsp. Vanilla (Blend together and frost). 35

UNLEAVENED DESERTS Pound Cake 1 C margarine or butter 4 eggs 1 C sugar 2 C flour 1 1/2 t vanilla 1/4 t salt 1/4 t ground nutmeg Baklava


1 1/2 C. butter cut into 1/4 inch bits 1/2 C. vegetable oil 40 sheets filo pastry, each about 12x16 inches thoroughly defrosted if frozen 4 C. shelled walnuts pulverized in a blender or with a nut grinder Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt the butter slowly over low heat without letting it brown, skimming off the foam as it rises to the surface. Remove the pan from the heat let it rest for 2 or 3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan. Preheat the oven to 350° and stir the vegetable oil into the clarified butter. Using a pastry brush coat the bottom and sides of the 13x9-inch baking dish with about 1 tablespoon of the butter mixture. Fold a sheet of phyllo in half crosswise, lift it up gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with butter and oil mixture, and lay another sheet of phyllo on top, oil mixture, and lay another sheet of phyllo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 tablespoons of walnuts. Repeat the same procedure using 2 sheets of buttered phyllo and 3 tablespoons of the walnuts each time to make 19 layers in all. Spread the remaining sheets of phyllo on top and brush the baklava with all the remaining butter and oil mixture. With a small, sharp knife score the top of the pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes or until the top is crisp and golden brown. Syrup (Make while baklava is baking) 1/2 C. honey 1/2 lemon, cut in quarters 1/2 C. water 1 C. sugar

Cream butter, gradually adding sugar until light and fluffy. Add vanilla, add eggs one at a time. Sift together flour, salt and nutmeg. Gradually add dry ingredients to egg mixture and beat until thoroughly blended. Turn butter into greased 9" x 5"x 3" loaf pan. Bake in a 325° oven for 60-65 minutes. Cool cake in pan. Makes 1 loaf Raisin Cake 3 cups flour 2 cups sugar 1 cup mayonnaise 1/3 cup milk 2 eggs 2 tsp cinnamon 1 tsp nutmeg 1/2 tsp salt 1/4 tsp cloves 3 cups apples 1 cup raisins 1/2 cup walnut

In a large bowl at low speed mix all the ingredients, except for the fruit and nuts, for 2 mins. Then stir in apples, raisins, and nuts very thick. Grease and flour 2 9" pans. Bake at 350 for 45 mins. or until done. Cool in pans for 10 mins. then remove. Frost with whip cream or your favorite frosting. Rum Cake 3 C sugar 3 C flour 1 C milk 1/2 t salt 1 t vanilla 5 eggs 1/2 C shortening 1 C butter 1 t coconut extract 2 t rum extract

Cream butter, shortening and sugar well. Add eggs one at a time, add milk and extracts. Sift flour and salt together and beat in a small portion at a time. Bake in tube pan for 1 hour 15 minutes. at 300° . Glaze: Melt 2 teaspoon butter, add 3 ounces of frozen orange juice concentrate and 1 cup confectioners sugar. Mix well and spread onto cooled cake.

Boil together the honey, sugar, water and lemon until it thickens a bit, about 20 minutes. Remove the lemon and pour syrup over the baklava as soon as it is removed from the oven. Let stand and when it is cool, it is ready to serve. Cut the cooled baklava into diamond shaped serving pieces. Makes 1 13x9inch pastry 27


UNLEAVENED DESERTS Chocolate Cake 9 oz bittersweet chocolate, chopped into small bits 1 c unsalted butter, cut into small


scant 2 c sugar

2 T brandy or orange-flavored liqueur 1 T plain flour Powdered sugar for dusting Whipped cream or crème fraiche for serving

2 sticks butter 8oz. cottage cheese Pie filling or Fruit Jam Cream butter and cottage cheese together. Add enough flour to make pie dough consistency. Knead, roll out, cut into circles. Fill with pie filling or jam (don’t fill too full because the filling will leak out). Fold in half and pinch edge with fork. Bake 375 for 20 min. Roll in confectionery sugar. Makes 3 – 3/12 dozens. Freeze well. Pie Crust - Granola Crumb (8" or 9" pie) 2 C Granola 1/4 C melted butter Crush cereal. Combine with butter and press into pie pan. Bake 5 minutes at 350. Cool before filling. Pie Crust – Whole Wheat 3 C whole wheat flour, and/or spelt flour 1C shortening egg 1 T cider vinegar 5 T water or more if needed.

Preheat own to 350. Generously grease 9” springform pan. Line the base with non-stick baking paper and grease. Wrap the outside bottom and sides of the pan in foil to prevent water seeping through into the cake. Melt the chocolate, butter and sugar in a saucepan over low heat. Stirring until smooth. Remove from heat, cool and stir in the brandy or liqueur. Beat the eggs lightly in a large bowl. Beat in the flour, then slowly blend in the chocolate mixture. Pour into the prepared pan. Place the spring-form pan in a large roasting pan. Add enough boiling water to com up the side of the cake pan. Bake for 25-30 min until the edge of cake is set but the center is still soft. Remove the cake pan from the roasting pan and remove the foil and cool on a wire rack. The cake will sink in the center and become a classic slim shape, don’t worry if the surface cracks slightly. Remove the side of the spring-form pan and turn cake out onto rack. Lift off the spring-form tin base and then carefully peel back the paper, so that the base of the cake is now the top. Leave the cake on the rack until it is cold. Cut 6-8 strips of waxed paper in 1” wide pieces and place in crisscross over the cake. Dust the cake with powdered sugar, then carefully remove the paper strips. Slide cake onto a serving plate. Cut and serve with dollop of whipped cream or crème fraiche. Serves 10. Chocolate Pie 2 squares baking chocolate 3/4 C. butter 1 C. plus 2 Tbsp. Sugar 3 eggs 1/8 tsp. salt 1/4 tsp. vanilla extract

In bowl, cream flour and butter until light, add egg, water, and vinegar. Mix until it forms a ball in the bowl, then roll out as desired. Makes approximately 4 pie crusts. Pie Crust - Chocolate-Nut 3 ounces sweet chocolate 1 T margarine 1 1/4 cups whole blanched almonds, toasted + finely chopped Grease for the pie plate. In a small saucepan, melt the chocolate and margarine over low heat. Add the finely chopped almonds; stir until well mixed. Refrigerate for 30 minutes. Spoon the chocolate mixture into a greased 9-inch pie plate. Using the back of a tablespoon, press the mixture firmly and evenly onto the bottom and sides of the pie plate. Refrigerate for 2 hours before filling. Spoon in the filling of your choice. 33

Melt chocolate; let cool. Cream butter; add sugar and blend together well with electric mixer. Add eggs, one at a time, beating well after each addition. Add cooled melted chocolate and mix well. Add salt and vanilla and blend. Pour into cooled pie shell, such as the oatmeal pie crust. You may top with whipped cream if desired, but chill the chocolate filing first. It may be frozen: keep chill. 28

UNLEAVENED DESERTS Honey Cake 3 eggs, separated ¼ c honey ½ c potato starch ½ c cake meal ½ tsp ginger ½ c sugar 1/3 c crushed nuts ½ tsp cinnamon ¼ tsp salt Cheesecake Crust 1 C flour 1/4 C sugar 1 t lemon peel


1/2 C butter 1 slightly beaten yolk 1/4 t vanilla

Mix honey, egg yolks and sugar well. Sift dry ingredients together. Fold in stiffly beaten egg whites and nuts. Bank in a loaf pan lined with paper. Bake 350 for 45 min. Matzo Butter Crunch 6 (6 in.) unsalted matzo crackers ½ c. unsalted butter 1 c. packed brown sugar ½ c. semi-sweet chocolate chips, finely chopped ¼ c. butterscotch chips, finely chopped (optional) ¼ c. coconut flakes (optional) Preheat oven to 375 degrees. Line a jelly roll pan w/foil. Arrange matzo in single layer in pan and bake 5 minutes. Reduce oven to 350 degrees and remove from oven. Combine butter and sugar in small saucepan, stirring constantly, then spread over matzo. Bake for 10 minutes, or until mixture bubbles. Sprinkle evenly w/chocolate chips, butterscotch chips and coconut. Cool slightly, then refrigerate for at least 30 minutes (to set the chips). Break into pieces and serve. Nut Torte 1 lb almonds 12 eggs, separated 2 c sugar 1/5 c potato starch 1 tsp grated lemon peel 1 ½ tsp vanilla sugar ½ tsp salt ¼ tsp cinnamon 2 T lemon juice

Blend dry ingredients thoroughly. Cream butter, lemon peel, egg, and vanilla. Mix dry and creamed mix into dough. Pat dough on bottom of 9" pan. Bake at 400° about 6 minutes. Cool. Chocolate Nut Fudge 6 eggs, separated 2 c ground nuts 4 oz bitter sweet chocolate 14 T sugar 1 ½ c oil

Beat egg whites until stiff. Add 7 T sugar and beat while adding nuts. Place mixture in pan. Bake until light golden. Place small dish with chocolate in oven, melt. Mix yolks. Add the rest of sugar. Add oil, mix well. Continue blending while adding melted chocolate. Pour second mixture over first. Bake 374 for 10 min. Cool and refrigerate. Coconut Custard Pie 4 eggs 2 c butter 2 c flour 2 c milk 2 c sugar 1 c coconut flakes 2 tsp vanilla

Blend all ingredients in blender. Pour into a 10” glass pie pan. Bake 350 for 1 hour or until center if firm. Flour will settle to form crust, coconut rises to become topping and center is an egg custard filling. Coconut Macaroons 1 7oz pkg bakers flakes coconut 2 tablespoon flour 3 egg whites 1/3 cup sugar 1/8 tablespoon salt 1/2 tablespoon almond extract

Grind nuts finely, set aside. Beat egg yolks thoroughly. Add sugar gradually, beat until thick and lemon colored. Add rest of ingredients. Beat egg whites until stiff. Fold into other mixture, ¼ at time. Bake in 10” ungreased tube pan at 325 for 70 min.

Combine coconut, sugar, flour and salt. Stir in beaten egg whites and almond extract, mix well. Drop by teaspoon onto lightly greased baking sheet. If desired, top with halved candied cherries. Bake in 325 degree oven for 23 minutes or until delicately browned. Remove from sheet at once 29


UNLEAVENED DESERTS Coconut Slices 2 c shifted white flour 1 c butter 2 c flaked coconut ½ c sugar 1 egg Crepes 1 C. all-purpose flour 1 1/2 C. milk 2 eggs


2 Tbsp. sugar 1 Tbsp. cooking oil 1/8 tsp. salt

Cut butter into the flour. Add sugar, coconut and slightly beaten egg and knead with 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. Set oven to 375. Cut chilled cookie dough into 1/8” slices, place on ungreased cookie sheet and bake 10-12 min. 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. Country Bumpkins (unbaked) 1 c peanut butter 1 c honey ½ c brown sugar 4 ½ c puffed wheat shredded coconut

In a bowl combine all ingredients. Beat with rotary beater until blended. Heat a lightly greased 6-inch skillet. Remove from heat; spoon in about 2 tablespoons batter evenly. Return to heat; brown on one side only. To remove crepe, invert pan over paper toweling; remove crepe. Repeat the process, making 16 to 18 crepes, greasing skillet occasionally. Egyptian Harose 1 lb dried raisins 1/4 C sugar or honey 8 oz pitted dates 1/4 C chopped walnuts/pecans 2 C water

Combine peanut butter, honey and brown sugar in sauce pan over medium heat. Add puffed wheat and mix well. Cool slightly. Roll into 1 inch balls then roll into shredded coconut. Store in refrigerator. Cream Cheese Almond Squares 1/2 C soft butter 2 T sugar 2 T milk 1/2 t grated lemon rind 16 oz soft cream cheese 1 C sugar Toasted sliced almonds 1 T lemon rind 1 C chopped almonds, toasted 1 C sifted powdered sugar 1 T water 1 t cinnamon 1 egg, lightly beaten

Place raisins and dates in bowl and cover them with water, let stand for one hour. Add sugar or honey and whirl mixture in blender. A few spoons full at a time or divide mixture in thirds and place in a food processor. Put in saucepan, bring to boil and simmer over low heat until fruits are cooked and water is absorbed, about 20 minutes. Remove from heat and add 1/2 tsp. Cinnamon with the nuts, let cool.. Makes four cups. Fruit Tart 9-inch pie shell, baked 1 (15 1/2-oz.) can pineapple tidbits 8 oz. cream cheese, soft 1/2 c. apricot preserves 1 c. strawberries, halved

Mix butter, sugar, milk and 1/2 teaspoon lemon rind, add flour and mix. Press into 9" pan and set aside. Mix cheese, sugar, egg and 1 teaspoon lemon rind, add chopped almonds and pour into pan. Bake 1 hour and 10 minutes at 300° . Mix sugar, water and cinnamon. Spread on hot dessert and let cool. Chill 3-4 hours, cut and garnish with almonds.

Drain pineapple, keeping juice. Beat 3 tablespoons of pineapple juice, cheese and 1/4 cup preserves until smooth and blended. Pour into shell. Arrange fruits on top. In a saucepan, mix remaining preserves and 1 teaspoon of pineapple juice. Heat on low until it starts to boil. Pour over fruit. Chill. Makes 8 servings. .