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Just What is Leavening?

UNLEAVENED BREAD RECIPES

Leavening is an agent that produces fermentation. The leavening agent Unleavened Bread for Passover Service
produces gas, air, or steam that expands when heated, making the resulting
product light and altering grain textures. 2 cups whole wheat flour 1 1/4 tsp. salt
1 cup whole wheat pastry flour 3/4 cup water
Leavening agents include YEAST, BAKING POWDER, and BAKING SODA 1/3 cup olive oil, extra light
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. Sift flour and salt. (Whole barley flour may be substituted for whole wheat
Baking powder produces a chemical reaction that releases some of its gas flour). Blend in oil. Add water. When correctly followed, this recipe makes a
when mixed with a liquid and the rest of the gas whenever it is heated. The soft dough. If the dough is too stiff, the bread will be tough. Break off a piece
following are descriptions of products and their category: 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
BAKING SODA is an important ingredient of baking powder. from becoming sticky. Roll out until dough is the size of a saucer. Place on
To be used as leaven it must be mixed with a food acid like ungreased cookie sheet. If cookie sheet requires greasing, use olive oil.
buttermilk, sour milk, molasses, vinegar, lemon juice, or Bake at 375ºF. for 7-8 minutes. Watch closely to avoid burning. If not using
cream of tartar. for Passover, may substitute butter for olive oil and milk for water.

CREAM OF TARTAR by itself does not leaven anything any


more than does sour milk or buttermilk. It is often used as a Unleavened Bread
flavoring in foods and beverages.
1/3 C. hot water 2 to 4 Tbsp. brown sugar
BREWER'S YEAST is a by-product of the fermentation of 1/2 C. butter 1 tsp. salt
beer and is a rich source of vitamins, especially the B- 1 l/3 C. whole wheat flour Nut meats
complex. It has no leavening properties. 2 C. oatmeal flour Sesame seeds (optional)

YEAST EXTRACT is an ingredient used in canned or in Mix hot water and butter. Add remaining ingredients. Form into a ball and
dehydrated soups. It is only an extract and cannot leaven chill about 3 hours. Roll out very thin and cut with cookie cutters, or score
anything. into squares. Bake at 350° to 375° until light brown, about 12 minutes.

EGG WHITES: While eggs are not considered leavening


agents, the egg whites, when beaten, can leaven by Unleavened Bread
expansion of the air and by steam when heated. They are
the only leavening in many angel food cakes. 3/4 C scalded milk 2 1/4 C flour
1 egg 1/4 C butter
1/4 C honey 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

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UNLEAVENED BREAD RECIPES MISC UNLEAVENED RECIPES

Unleavened Bread Pancakes or Waffles

3 C flour 1/2 C water or milk 6 eggs 1 c cottage cheese


2 T oil or butter 1 t salt 1/3 tsp salt ½ c sifted flour
3 large eggs ¼ c oil ½ tsp vanilla
¼ c milk
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 Put all ingredients into a blender. Cover and blend at high speed for one
pans. Bake at 450° for 20 minutes. minute, stopping to stir down once. Bake on greased griddle using ¼ c
batter for each pancake. Makes 20 4” pancakes.

Unleavened Bread Pizza Crust

¾ c. soft butter 1 c. whole wheat flour 1 c shifted whole wheat flour 2 T yellow wornmeal
8 oz. cottage cheese 1 c. white flour 2 tsp salt 1/3 c milk
8 oz. cream cheese shredded cheese 4 T oil
Salt to taste
Sift together dry ingredients, except corn meal. Combine oil and milk and
Mix all ingredients together (it should be lumpy). Chill one hour. Roll out and add to dry ingredients, stirring just until moistened. Turn on to lightly floured
make crescent-shaped triangles. Fill with your choice of shredded cheese. surface and knead 5-6 turns. Roll into 14” circle. Pat onto a generously
Roll and shape like a crescent. Put into an ungreased baking pan. Bake at greased pizza pan sprinkled with cornmeal. Crimp edges. Bake 5-8 min at
350 degrees for 20-25 minutes, or until lightly browned. 350. Take out of oven and set aside while you prepare your favorite pizza
toppings and sauce. Bake as usual.

Unleavened Bread
_______________
3 T honey 2 c Wheatgerm (un-toasted)
1 c oil 3 1/2 c flour (can use wholewheat or Recipe Sources:
1 1/2 c milk spelt flour)
http://www.ccg.org/english/s/r2.html

With mixer, blend honey, oil and milk. Blend in wheatgerm and then 1 cup http://www.vcmagazine.org/article.aspx?volume=2&issue=4&article=recipes
flour. Spoon mix the rest of the flour. Knead lightly. (Use more flour if
http://www.ucgfortwayne.org/Pages/Recipe_Frames/Recipes.html
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 http://www.thejournal.org/recipes/unleaven.html
for 20 minutes.
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

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MISC UNLEAVENED RECIPES UNLEAVENED BREAD RECIPES

Lefse Almond Bread

5 large potatoes 3 T butter 4 eggs 3 cups flour


2 c light cream 2 tsp salt 1 cup sugar 1 small bag slivered almonds
2 c flour per cup of mashed potatoes 3/4 cup oil or butter 1/2 teaspoon vanilla
1 tablespoon almond extract
Cook potatoes unpeeled in small amount of water until tender. Remove
peeling while still hot. Mash potatoes add butter, cream and salt. Mash well. Mix sugar, eggs and 1 cup flour. Add oil or butter. Add remaining ingredients,
Measure potatoes and add 2 c flour for each cup of potatoes. Blend to make pour into two greased bread pans. Bake at 350 degrees for 30 minutes.
a smooth dough. Shape into balls the size of walnuts. Roll thin to form Remove from pans.
circles. Cook over medium heat on ungreased giddle, turning one.
Flat Bread (Baked-On-Griddle)
Oatmeal-Bran Breakfast Bars
2 C. whole wheat flour 1/3 C. oil
2 c rolled oats 1 c powdered milk 1 tsp. salt Water
2 c bran 1 c oil
1 c wheat germ 1-2 c honey Mix thoroughly. In measuring cup pour oil, add water to make almost 1 cup
1 c flour (any kind) 2 T vanilla (7/8 cup). Mix it slightly and pour all at once into flour and salt mixture. Stir it
1 c sesame seeds 6 eggs together quickly with a fork, then shape balls about the size of a walnut
1 c raisins (or dates, apricots) grated rind of 2 oranges (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
Mix together with hands. Press into lightly oiled pan. Sprinkle top with each side. Can be made ahead and refrigerated and used as needed.
sesame seeds. Bake at 325 30-35 min. Store well in the freezer.
Banana Bread

Pancakes - Ricotta 1 c brown sugar 2 eggs, beaten


½ c oil 2 c whole wheat flour, sifted
1 cup ricotta cheese 1 tablespoon melted butter 1 tsp vanilla ½ tsp salt
4 large eggs 1/4 teaspoon salt 3 bananas, mashed ½ c nuts, chopped
1/3 cup oat flour 1/4 teaspoon grated nutmeg
1/2 teaspoon vanilla extract 2 T powdered egg whites 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
Blend all ingredients in food processor or blender then pour onto hot buttered into a greased loaf pan and bake 1 hour at 350.
griddle. Powdered egg whites (Just Whites) add body, but can be omitted for
thinner cakes. Cheese Bread
Serves two or more.
1/2 lb longhorn cheese 3 eggs
1/2 lb jack cheese 1 1/3. cup milk
1 cup flour 1/2 cup butter, melted
1 tsp salt

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

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UNLEAVENED BREAD RECIPES MISC UNLEAVENED RECIPES

Cranberry-Orange Relish Bread Flour Tortillas

3 c flour ½ c nuts 2 C flour 1 t salt


½ c butter ½ c raisins 1/4 C shortening 1/2 C lukewarm water
1 tsp salt 1 pkg cranberry-orange relish
2 eggs 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
Combine and pour in greased baking dish. Bake in 325° oven 35 to 40 griddle, ungreased and very hot. Turn tortilla 3 times and it should be done
minutes. when small dark brown spots speckle the bread.

Corn Bread Flour Tortillas

1 cup Cornmeal 1 Egg 4 c flour ½ c shortening


1 cup Flour 1 cup Milk 1 ½ tsp salt 1 c warm water
1 teaspoon Salt 1/4 cup Shortening
1/4 cup Sugar 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
Combine cornmeal, flour, sugar and salt, and mix. Add remaining ingredients and divide into 10 balls. Roll each ball out on a floured board to 1/8”
and stir until moist. Pour into muffin pan. Bake at 425 degrees for 20-25 thickness. Place tortilla on moderately hot griddle for about 20 seconds, turn
minutes. and cook on other side. Tortillas are done when light brown blisters occur on
the surface.
Fruit Nut Bread
Fritters
1/3 C butter 1 egg, beaten
1 1/2 C whole wheat flour 2 C quick oats 3 egg yolks beaten 6 T rum
1/4 t salt 1/4 C chopped nuts 3 T cream 2 c flour
1 C mashed bananas 1/4 C chopped dates ½ tsp salt Vegetable oil
2/3 C honey 1/4 C chopped dried apricots 2 T sugar ½ c confectioners sugar
1/3 C orange juice 1/4 C raisins
Blend the egg yolks, cream, salt, granulated sugar and rum and add the flour
Melt butter and set aside to cool. Mix flour and salt, add banana, honey, gradulally. Knead until smooth and firm. Let rest for 20 min and roll very
orange juice, egg and butter. Blend just until flour is dampened. Stir in oats thin. Cut into strips and tie in loose know. Fry in deep hot oil until golden
and all the rest of the ingredients. Pour into well-greased 9"x5"x3" loaf pan. and sprinkle with confectioners sugar.
Bake about 350° for about 50 minutes. Cool in pan for 10 minutes. Remove
from pan and finish cooling on rack Hush Puppies

1 large onion 1/2 tsp. salt


1 c. flour 4 Tbsp. sugar
2 c. cornmeal 4 Tbsp. Oil
2 eggs

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

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MISC UNLEAVENED RECIPES UNLEAVENED BREAD RECIPES
Indian Bread
Almond Foldovers
2 c whole wheat flour 3 tsp salt
½ c butter 2 T water 2 c soft butter 1 1/3 c yogurt
1 c jack cheese, grated 1 c dried apricots
1 ½ c whole wheat flour 1 c brown sugar 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
Cream butter and cheese together. Blend four into the creamed mixture. paper. . For easier slicing, wrap in foil and store overnight.
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 Lavosh
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 8 c whole-wheat flour, sifted 2 ½ tsp sugar
squares. Put 1 tsp of filling on each. Bring up the diagonal corners and seal. 3 eggs 2 c milk
Place on ungreased baking sheet. Bake at 375 for 8-10 min. Makes 2 – 2 ½ ¼ c. butter sesame seeds
dozen. 1 ½ T salt poppy seeds

Crepes (16 - 8" crepes) 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
4 eggs 1 c milk liberally spinkled with sesame seeds. Sprinkle poppy seeds on top. Bake for
1 T honey 1 c water 15 min at 375.
2 T butter, melted 1 3/4 c Whole wheat Pastry Flour
Mexican Spoon Bread
Combine all the ingredients in electric blender until batter is smooth. Let 1 (12-oz) can whole kernel corn with liquid
batter rest for 2 hours to allow particles of flour to expand in liquid, resulting 2 T diced chopped chili peppers or to taste
in a tender crepe. Just before baking crepes process batter again briefly by 1/4 c oil 1 c cornmeal
blending. 3/4 c milk 1/2 tsp salt
1-1/2 c grated cheese
Cheese Strudel
Combine corn and liquid, oil, milk, cheese, cornmeal, salt and chili peppers.
2 cups flour 1 cup cold water 1 teaspoon salt Pour into greased baking dish. Bake at 350 degrees for 35-45 minutes or
until center is cooked and top is slightly browned.
filling:
Sprout Flat Bread
16 oz cottage cheese 1/4 cup sugar pinch of salt
2 c rye meal ¾ c powdered milk
Knead all ingredients until smooth. Sprinkle surface with flour so dough 2 c sesame seeds 1/3 c sunflower seeds
doesn’t stick. Roll out until dough is smooth forming a circle 12" diameter. 1 tsp salt 1 egg, beaten well
CUT dough into 7 pieces. Brush with oil. Spread cheese filling all over and 1 c water 3 T oil
roll up. Put into a greased pan. Bake at 450 for 15 minutes then shut off 2 c chopped rye or wheat sprouts
oven and let stand in oven for 5 minutes. Remove from oven and cover with
a cloth. 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.

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UNLEAVENED BREAD RECIPES UNLEAVENED COOKIES & BARS
Honey Shortbread
Walnut Coconut Oatmeal Chews
1 c butter 2 1/2 c ww pastry flour
1/3 c honey 3/4 c nuts, chopped 2 C quick-cooking rolled oats 1/2 C oil
1 tsp vanilla 1 t vanilla 3/4 C chopped walnuts
1 C brown sugar 1/2 t salt
Beat butter, honey and vanilla in a large bowl with electric mixer until smooth 2 eggs, slightly beaten 1 C flaked coconut
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, Mix oats, sugar and oil in large bowl; let stand in refrigerator. Add remaining
score dough about halfway through into 24 wedges. Bake in 300 degree ingredients; mix well. Drop from a spoon in small mounds onto a well-
oven until lightly browned - about 40 minutes. Place cookie sheet on wire greased baking sheet. Pat out with back of spoon, making 2" rounds. Bake at
rack and cool 15 minutes. While still warm cut completely through score 350 for 8-10 minutes.
tines. Remove wedges to wire rack to cool completely.
Wheat-Germ & Oatmeal Cookies
Oatmeal Shortbread
3/4 C oil 2 eggs
1 cup butter (no substitutes), 1 1/2 cups all-purpose flour 3/4 C sifted soy flour 1 t salt
softened 1 1/2 cups quick-cooking oats 1 C honey 2 t vanilla
3/4 cup sugar 3/4 tsp salt 1/2 C raisins or dates 1-1/2 C wheat germ
2 T molasses 2 C milk powder, sifted, 2 C
In a mixing bowl, cream butter and sugar until light and fluffy. Gradually add 1/2 C chopped walnuts oatmeal
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 Combine oil, honey, molasses. Add eggs, one at a time. Combine dry
browned. Cool for 10 minutes before cutting. ingredients and add to liquids, mixing well. Drop by teaspoonful onto lightly
oiled cookie sheet. Bake 10-12 minutes at 350.
Pita Bread

3 c flour 1 c warm water


1 tsp salt Oil

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.

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UNLEAVENED COOKIES & BARS UNLEAVENED MUFFINS, BISCUITS, ETC

Thumbprint Cookies Biscuits

½ c butter, softened 1 c flour, sifted 3 C flour (sifted) 1 T oil


¼ c brown sugar ¼ tsp salt 3 T butter 1 t salt
1 egg yolk 1 c chopped nuts 1 t sugar 1/2 to 1 c of milk or water
1 egg white Jelly or Jam
½ tsp vanilla 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
Mix butter, sugar, egg yolk and vanilla together. Stir in sifted flour and salt. stiff dough. Turn dough onto a barely floured surface and knead it into a
Roll into 1 inch balls. Dip in beaten egg whites. Roll in finely chopped nuts. smooth ball. Then take a wooden rolling pin or a wooden potato masher and
Place on ungreased cookie sheet and bake for 5 min at 375. Remove from beat the dough for about 20-25 minutes, stopping frequently to fold the edges
oven and press thumb print on top of cookie. Return to oven for 8 min. under toward the center of the dough. When dough blisters and snaps on
Remove from oven. Place any type of jelly into thumbprint and let cool. 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
Vanilla Wafers 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
1/2 cup butter 1 tsp. salt the bottom. If you do not wish to beat the dough, another method is to run the
1/2 cup shortening 2 eggs dough through a meat chopper or food grinder, using the coarse blade. Do
2/3 cup sugar 2 1/2 cups plain flour, sifted this four or five times or until dough feels elastic. Knead it just until smooth
2 tsp. vanilla before rolling out.

Mix all ingredients well. Drop by teaspoons full onto lightly greased cookie Biscuits – Mayonnais
sheet. Bake at 375 for 8 to 10 minutes. Makes about 6 dozen cookies.
2 C sifted flour 1/3 C sharp cheddar cheese
Walnut Balls 1/3 C mayonnaise (shredded)
2 T onion (minced) 3/4 C milk
1 c walnuts (finely chopped) 1 tsp vanilla
2/3 c confectioners' sugar, divided 1 3/4 c flour Mix together flour, mayonnaise and milk until well blended. Add cheese and
1 c butter onion. Drop by tablespoon onto greased cookie sheet. Bake at 350° for 10
minutes until lightly browned.
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 Biscuits - Cheese
into balls and bake in 350 degree oven until golden - about 10 - 12 minutes.
Cool. Makes about 3 dozen. 2 C sifted unbleached flour 1/2 lb margarine or butter
1 lb sharp cheese, grated 1 t cayenne pepper.

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

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UNLEAVENED MUFFINS, BISCUITS, ETC UNLEAVENED COOKIES & BARS

Croissants Shortbread Cookies

1 c butter (real butter, no substitute) 1 1/2 cups butter 3 1/2 cups flour
2 c small curd cottage cheese 1 teaspoon vanilla 1 egg
2 c flour (unbleached) 3/4 cup sugar

Combine butter and cheese, mix until light and fluffy. Add flour. Mix until Cream butter or margarine and sugar. Add egg and vanilla. Add flour and mix
dough forms. Wrap dough tightly in wax paper or plastic wrap and refrigerate well. Dough can be rolled and cut into desired shapes or dropped onto a
4 hours or overnight. Divide dough into thirds. Return other portions to cookie sheet. If desired brush dough with egg whites. Dropped cookies
refrigerator. Roll dough into 10 inch circle on well-floured board. Cut into 8 should be flattened with a glass bottom dipped in sugar. Rolled cookies
wedges. Roll each into a crescent shape starting at wide end. Repeat with should not be too thin as they break up easily. Bake at 325 for 15 minutes.
remaining dough. Bake on lightly greased baking sheet, 2 inches apart at Makes 6 dozen.
350 degrees for 30-45 minutes or until golden brown.
Snowballs
Muffins - Apple-Oatmeal
1 c butter, melted 1 egg
1 c shredded raw apples salt 1/3 c sugar 2 tsp vanilla
1 ½ c rolled oats ½ c chopped dates or raisins 2 c flour 2 c nuts, finely chopped
¼ c oil ¼ c nuts 2 tsp water

Combine ingredients. Let stand for a few min to absorb moisture. Stir. Cream butter and sugar; add water, egg and vanilla, mix well. Blend in flour
Spoon into oiled muffin pan, rounding nicely. Bake 375 for 25 min. 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
Muffins - Banana - Oatmeal until lightly browned. Cool and roll in powdered sugar. Makes 3 dozen.

1 1/4 C. whole wheat flour 1/3 C. oil Spicy Nut Bars


1/2 tsp. salt 1 tsp. lemon juice 1/2 C butter 1 C sugar 1 t vanilla
1 C. oatmeal Nuts may be added if desired 1/4 t nutmeg 2 C flour 1/3 C chopped nuts
1 Tbsp. honey 1 C. bananas 1/2 C shortening, 1/2 t cinnamon
2 eggs 1 egg 1/2 t salt

In a small bowl combine flour, salt, and oatmeal. In large bowl combine Cream butter, shortening, sugar, vanilla and egg until fluffy. Stir in sifted dry
honey, eggs, oil, lemon juice and banana. Mix well to form a smooth batter. ingredients, then nuts. Dough will be stiff. Press evenly into 15"x10" shallow
Stir in the dry ingredients and nuts. Fill greased muffin tins 3/4 full. Bake pan. Bake at 350 for 25-30 minutes. Cut into bars.
about 25 minutes at 350°.

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UNLEAVENED COOKIES & BARS UNLEAVENED MUFFINS, BISCUITS, ETC
Raisin Squares
Muffins - Cinnamon
1 C raisins or dates 1 C water
1/2 C brown sugar 1-1/4 C wheat flour, 1 cup butter, softened 6 eggs
2 T lemon juice 6 T butter 1 cup sugar 1 tablespoon cinnamon
3 T honey or molasses 1/2 t salt 1 1/2 cups flour
Grated rind of 1 lemon 1 t oil
1-1/3 C oatmeal 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
Cook raisins, lemon juice and rind and water until raisins are tender. Thicken slowly over the mixture, beating batter until smooth. Ladle batter into two
with cornstarch if necessary. Set aside. Cream butter and add oil, blend in paper-lined muffin tins (the bottom of cups should measure about 2 1/2-
sugar, blend in honey. Add all remaining ingredients and press half of inches in diameter across bottom), filling each about half full. Bake at 350
mixture in 9" pan. Spread on the raisin mixture. Sprinkle reserve crumb degrees for 15 minutes or until tops of muffins are golden brown and firm to
mixture on top, smooth and press down. Bake 25 minutes at 375 the touch. Makes 20.

Raspberry Bars Muffins - Mini Pecan

2 1/4 C flour 1 C butter—soft 2 eggs (well beaten) 1 c raw brown sugar


1 C sugar 1 egg 1 tsp vanilla 1 c chopped pecans
1 C shopped pecans 10 oz raspberry preserves 1/2 c flour or whole wheat pastry 1/4 lb melted butter
flour
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 Mix all ingredients well, then add pecans last. Spoon out into well buttered
crumb mixture; set aside. Press remaining mixture into greased 8" square mini muffin pans. Do not preheat pans or butter used to grease the muffin
pan. Spread preserves to within 1/2" from edge of crumb mixture. Crumble pans. Bake in 350 degree Fahrenheit oven for 25 minutes. 24 mini muffins
remaining crumb mixture over preserves. Bake near center of oven for 40 to
50 minutes at 350° . Cool. Cut into bars. Rolls

Rasberry-Chocolate Bars 2 c flour 1/3 c butter


¼ tsp salt 1 egg yolk
2 c flour ½ c chocolate chips 1/3 c margarine ¾ c sour cream
½ c butter, softened ½ c sugar
1 T cornstarch 3 c orange juice Combine flour and salt. Cut in margarine/butter. Combine egg yolk and sour
1 pkg (10 oz) frozen rasberries, thawed/drained 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,
Preheat oven to 350. Mix flour, sugar, and butter. Press into ungreased reoll into 12” circle. Cut into 12 wedges. Roll up beginning at the wide end.
13x9x2 pan. Bake 15 min. Mix rasberries, orange juice and cornstarch in Place on greased baking sheet with points tucked under. Let stand 10 min,
saucepan and bring to a boil, stir for 1 min. Cool 10 min. Sprinkle chocolate covered. Bake 375 for 20-25 min.
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.

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UNLEAVENED MUFFINS, BISCUITS, ETC UNLEAVENED COOKIES & BARS
Pecan Delights
Rolls -Cottage Cheese
1 c butter 1 tsp vanilla extract 1 c finely chopped
1/2 c butter 2 c cottage cheese 3 T sugar 2 c flour pecans
2 c flour
Preheat oven to 350F. Cream butter and sugar well. Add vanilla. Stir in the
Mix flour and butter together first (cold butter if using food processor), then flour and then the nuts. You can mix this stiff dough with your hands. When
add in cottage cheese. Refrigerate 8 hours or overnight. Divide dough into blended, form dough into one-inch balls and place on an ungreased cookie
four balls. Roll out one at a time as for pie crust on a well-floured surface. Cut sheet. Flatten each ball with the bottom of a glass and press tines of a fork
into 8 wedges and roll up each piece like a crescent roll, starting with the around the edges for decoration. Bake ten to twelve minutes or until light
wide end. Place on cookie sheet and bake 30 minutes in a 350 degree oven. golden. You can dust with confectioner's sugar when cool if you like. Will
Makes 32 rolls. yield two dozen cookies.

Rolls - Cottage Cheese Pineapple Cheesecake Bars

¾ c butter 2 c cottage cheese 1/2 C sweet cream butter 1 T lemon juice


2 c flour 1 tsp salt 1/4 C sugar 1 T grated orange peel
1-1/4 C flour 8 oz cream cheese, soft
Mix all ingredients well and refrigerate for 8 hours. Divide dough into 4 balls. 1 egg 1/2 C candied pineapple, diced
Roll out one at a time as for piecrust on a well-floured surface. Cut into 1/3 C sugar
wedges and roll up each piece, starting with the wide end. Place on a cookie
sheet and bake for 30 min at 350. 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
Roll - Cottage Cheese 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
2 c flour 1 c butter the rest of ingredients except pineapple. Beat on medium speed till light and
2 c cottage cheese fluffy. Add pineapple. Spread over baked crust (hot). Sprinkle with remaining
crumb mixture. Return to oven. Bake 15-20 minutes. Cool Completely. Cut.
Mix together with fingers. Place in refrigerator overnight. Roll out and cut into Cover. Store in refrigerator.
squares. Shape into crescent rolls. Bake in 375 degree oven until golden
brown - 10 to 20 minutes. Raisin Clusters (No-Bake Cookies)

Rolls - Farfel Cheese 1/2 C margarine 2-1/2 C puffed wheat


1 t vanilla 1 egg, beaten
2 c matzo farfel 1 teaspoon salt 3/4 C sugar 1/4 t salt
2 c boiling water 1/2 c grated Parmesan cheese 1/2 C chopped nuts 1 T milk
4 egg whites 1 T oil 1 C chopped raisins Shredded coconut

Preheat oven to 425 degrees Fahrenheit. In a bowl, mix all ingredients. Coat In a saucepan melt margarine, add sugar, raisins, egg, milk, vanilla and salt.
a non-stick cookie sheet with cooking spray. Drop batter by the tablespoonful Bring to boil (be careful, it burns easily). Boil 2 minutes. Add cereal and nuts.
onto the cookie sheet. Place on bottom oven rack and bake for 5 to 7 Mix well. Cool slightly. Drop by spoon onto coconut and roll to coat. Place on
minutes. Spray tops with cooking spray, turn over and continue baking for wax paper to cool.
another 5 minutes. Makes 16.

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UNLEAVENED COOKIES & BARS UNLEAVENED MUFFINS, BISCUITS, ETC
Peanut Butter Cookies
Popovers - Corn Meal
1 c peanut butter 1 egg
1 c brown sugar ½ c flour 1 ¼ c cornmeal 1 T butter
1 tsp vanilla 2 c milk 3 eggs, well beaten

Mix all ingredients together. Roll in 1 inch balls. Place on ungreased cookie Scald cornmeal with the milk. Add butter, salt and heat thru. When cool add
sheet 2 inches between each cookie. Press cookie top with fork, creating a eggs, beat 2 min with a spoon and pour into hot muffin pans.
grid design. Bake in 350 degree oven for 10-12 min.
Peanut Butter Blossoms Bake 450 for 10 in, then decrease to 350 for 20 min more.

3/4 cup butter 1 teaspoon vanilla Popovers


3/4 cup creamy peanut butter 2 cups flour
1/2 cup sugar Sugar 1 c whole wheat pastry flour 1 c milk
1/2 cup brown sugar Chocolate Kisses 2 eggs 1 T oil
1 egg
Combine all ingredients and beat until smooth. Preheat oven to 425. Place
Cream butter and peanut butter; add sugars and beat until light and fluffy. muffin pan in oven to heat; remove from oven and butter well. While hot, fill
Add egg and vanilla; beat well. Stir in flour to make a stiff dough. Shape into cups a little less than half full. Bake 35 min
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 Popovers - Cheese
on each cookie, pressing down so cookie cracks around edges. Remove to
wire rack to cool. Makes about 4 dozen. 1 c wholemeal flour 200 ml milk
2 eggs Pinch cayenne pepper
Pecan Sandies Pinch of salt Grated tasty cheese

1 C butter 1 C ground pecans Sift flour, salt, cayenne pepper into mixing bowl. Beat eggs and milk together
2-1/4 C flour 1-1/2 t vanilla and stir into dry ingredients.
3/4 C sugar 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
Cream butter until light and fluffy, add sugar gradually, cream well, add in patty pans until pan is about 2/3 full. Sprinkle with more cheese over top.
0
vanilla. Slowly add flour, then nuts. Roll small balls of dough in palms of Bake for approximately 15 minutes in hot oven 450 F.
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.

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UNLEAVENED MUFFINS, BISCUITS, ETC UNLEAVENED COOKIES & BARS

Popovers – Dutch Baby Peanut Butter Cookies

6 large eggs 2 T shortening 3 c whole wheat flour ¾ c peanut butter


2 T butter, melted 1/2 t salt 2 T honey 1 c water
1 C flour 1 C milk
Mix peanut butter with water, add honey. Stir flour into mixture and salt to
Make batter at least 1 hour before baking or even a day ahead. Put eggs, taste. Make the dough stiff enough so it can be rolled. Roll very thin. Prick
flour, salt, milk and butter in blender. Cover and blend 30 seconds at medium with a fork. Bake at 375 for 12 min or until well done.
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 Peanut Butter Cookies
shortening for each, grease two 9" metal pie pans or ovenproof iron skillets.
Place greased pans in oven for 5 minutes to heat. 1/2 C butter 1-1/2 C flour
2 eggs 1 C brown sugar
Pour batter into pans and bake 20 minutes. Reduce oven temperature to 1/2 C peanut butter Pinch of salt
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. 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.
Turnovers - Cheesy Sesame Seed

(3 oz) pkgs cream cheese, softened Peanut Butter Cookies


1 c butter, softened
2 c flour 1 cup peanut butter 1 cup sugar 1 egg
3 eggs, beaten
2 c (8 oz) shredded Muenster or Gouda cheese Combine peanut butter, sugar and egg; mix well. Shape into small balls;
2 T grated onion press flat with fork. Bake at 400 degrees for 10 minutes.
½ tsp hot sauce
¼ tsp salt Peanut Butter Treats
2 egg whites, beaten
3-4 T sesame seeds 1/2 C honey Dash salt
1/2 C peanut butter 1/2 C nonfat dry milk
Combine cream cheese and butter in large bowl; beat at medium speed with 1/2 C confectioners sugar 1 C cornflakes
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. Mix all but cornflakes, knead until smooth. Shape in 1" balls then roll in
crushed cornflakes.
Combine eggs and next 4 ingredients, mixing well.

Roll pastry to 1/8-inch thickness on a lightly floured surface. Cut into 2 ½-


inch 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

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UNLEAVENED COOKIES & BARS UNLEAVENED CRACKERS

Oatmeal & Apple-Butter Bars Cheddar Pretzels

1-1/4 C flour 3/4 C apple butter ½ c grated sharp cheddar cheese salt
1 C packed brown sugar 1-1/4 C quick-cooking oats ¼ c cream cheese chili powder
3/4 C butter cut in pieces ¼ c butter 1 egg, beaten
2/3 c flour 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 Blend together cheese, cream cheese, and butter. Add flour, salt, chili
2-1/2 cups) firmly in greased 8" square pan to form compact layer. Spread powder. Leave in refrigerator over night to chill. Divide dough in small balls.
apple butter to within 1/2" of edges. Sprinkle remaining oats mixture over Roll into 12” lengths and form into pretzels. Dip in egg then parmesan
apple butter; press carefully but firmly. Bake in preheated 350 oven about cheese. Place on oiled baking sheet. Bake 375 until golden.
40minutes or until lightly browned. Cool in pan on rack.

Oatmeal Bars Cheese Crackers

1/2 C margarine, melted 3/4 C nuts, chopped 2 sticks butter 2 c flour


1 1/2 C quick rolled oats 1/2 C sugar 2 c grated sharp cheese 2 c Rice Krispies
½ tsp salt 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 Mix all ingredients together and form into balls and press with fork.
into bars. Remove to rack to cool. Bake 325 for 15 min

Oatmeal Cookies (sugarless) Cheese Crackers

¾ c oil ¼ c water ¼ c white flour 2 c (8 oz) shredded cheddar cheese


¾ c wheat flour 30 dates, chopped 1 tsp vanilla ½ c Parmesan cheese (fresh if possible)
2 ½ c dry oatmeal 1 egg ½ c butter softened ¼ tsp salt
3 T water 1 c rolled oats
Combine oil, egg, water, and vanilla. Add flour. Combine oatmeal and dates 1 c flour
and stir in. Use greased cookie sheet and bake at 350 degrees for 12 min.
makes 36-40 cookies. 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
Orange Gumdrop Chews 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
3 eggs 2 C brown sugar oven (400 degrees) 8-10 min or until edges are light golden brown.
1-1/4 C coconut 1/2 C broken nuts Immediately remove from pan; cool on wire rack. Makes about 6 dozen.
1-1/2 C orange slices, cut up 1/2 t salt Dough may be stored up to one week in the refrigerator.
1 T water 2 C flour, sifted

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.

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UNLEAVENED CRACKERS UNLEAVENED COOKIES & BARS

Cheese Crackers Jam Filled Crumb Bars

2 C cheddar cheese, shredded 1/4 tsp. salt 1 3/4 cups flour 1/2 cup finely chopped nuts
1 C. flour 1/2 C. butter 3/4 cup buffer 1/2 cup sifled powdered sugar
1/2 C. parmesan cheese 3 Tbsp. water 1 teaspoon shredded lemon peel 3/4 cup jam or preserves
1 C. uncooked oats, quick or old fashioned 1 teaspoon flour

Preheat oven to 400°. Beat together cheeses, butter and water until well Stir together flour and nuts. In a large mixer bowl, beat butter until soft, add
blended. Shape dough to form 12-inch roll. Wrap and refrigerate about 4 powdered sugar and lemon peel and beat until fluffy. Add flour mixture and
hours. Cut 1/8 to 1/4-inch thick slices; flatten slightly. Bake on lightly greased beat till crumbly. Press 2/3 of crumbs onto bottom of ungreased 9x9x2 pan.
cookie sheet for 8 to 10 minutes, or until edges are light golden brown. Spread jam into pan. Stir in 1 tablespoon of flour into remaining crumb
Immediately remove from cookie sheet; cool on wire rack. Makes about 6 mixture and sprinkle over jam. Bake 375 degrees for 25 to 30 minutes. Cut
dozen. (Dough may be stored up to 1 week in refrigerator.) into bars.

Cheese Onion Crackers Mexican Wedding Cookies

2 c flour ½ c butter 1 C butter 1/2 C powdered sugar 1 t vanilla


½ tsp salt ½ lb sharp cheddar cheese, 2 C flour 1/8 t salt 1/2 C chopped pecans
2 T onion, grated grated
Cream butter, powdered sugar and vanilla. Combine flour, salt and pecans
Combine flour, salt, and onion. Cream butter and cheese. Add flour mixture and stir into butter mixture. Shape into 1" balls. Bake on ungreased baking
and mix well. Roll into 1” balls and place on a greased baking sheet. Flatten sheet at 325 for 20-25 minutes until lightly browned. Roll warm cookies in
to 1” thickness. Prick tops with fork. Bake at 350 degrees for 12-15 min. powdered sugar. Cool on racks and roll in sugar again.

Meringue Cookies
Cheese-Cornmeal Crackers
4 egg whites 1 tsp lemon juice
2 c sharp cheddar, grated 1 tsp garlic powder 1 c sugar ¼ tsp salt
½ c parmesan 1 tsp paprika
½ c margarine 1 c old fashioned whole oats Beat egg whites till stiff. Add sugar, 2 T at a time and beat until stiff. Shape
¼ c skim milk ½ c flour into balls or mounds and place on greased pan. Bake 250 for 50-60 min.
1 tsp seasoned pepper ½ c corn meal
Molasses Crunch
1-1/2 C chocolate chips 1 T butter
Combine first 7 ingredients. Mix remaining ingredients and add. Shape 1 T water 1/2 C raisins
dough into 12” roll. Wrap tightly in plastic wrap and refrigerate overnight. 1/4 C light molasses
Slice about 1/8” thick pcs. Layout on cookie sheet. Option: sprinkle with 1-1/2 C toasted ready to eat, crisp rice cereal
sesame seeds. Bake 400 8-10 min.
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.

14 47
UNLEAVENED COOKIES & BARS UNLEAVENED CRACKERS
Cheese Napoleons
Fudge Cookies (no bake)
1 cup flour 2 tablespoons milk
2 C quick oats, uncooked 2 C sugar 1/2 teaspoon salt 1 cup grated cheddar cheese
1 C chocolate chips 1/4 t salt 1/4 cup oil
1 C raisins 1/2 C milk
1/2 C coconut 1 t vanilla Mix together flour and salt; slowly add oil, tossing mixture with a fork. Add
1/2 C chopped nuts 1/4 lb butter or margarine 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.
Add first five ingredients in a large bowl. Bring next five to a boil. Combine Bake at 425 degrees for 10–12 minutes or until brown.
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 Cheese Puffs
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. 8 oz cheddar cheese, grated Worcestershire sauce, to taste
1 stick of butter Garlic salt, to taste
Graham Crackers 1 c of flour

2 c. whole-wheat flour 1 tsp. vanilla Combine ingredients. Roll into walnut-sized balls and bake at 325 degrees
1/2 c. molasses 1 1/2 c. flour for 15-20 minutes
2 Tbsp. arrowroot 1/4 c. honey
1/4 c. water 1/2 tsp. salt Cheese Sesame Sticks
1/2 c. Oil
1 c flour ¼ c sesame seeds, toasted
Mix first 5 ingredients together until crumbly like pie dough. Mix liquids and ½ tsp salt 1 egg yolk, beaten
pour into mixture. Mix thoroughly, knead. Roll out on floured board. Cut into ½ tsp ginger 1/3 c butter, melted
squares, prick with fork. Use pancake turner to lift onto greased pan, bake at ½ tsp sugar 1 T water
275°-300° for 30 minutes until slightly brown. 1 c cheddar cheese, shredded ½ tsp Worcestershire sauce

Honey Balls (A no-cook treat the kiddies can make) Combine flour, salt, ginger, and sugar. Stir in shredded cheese and sesame
seeds. Combine remaining ingredients and add. Roll out on lightly floured
1 C chunky peanut butter surface to 1/8” thick. Cut in sticks or rounds. Bake 350 10-15 min.
1 C honey
2 C Rice Chex cereal crushed to 3/4 C Cheese Straws
3 C Wheat Chex cereal crushed to 1 1/2 C
1 C nonfat dry milk 1 lb sharp cheese ¼ - ½ tsp cayenne
1 ¾ c flour ¼ lb butter
Combine peanut butter, honey, dry milk and Wheat Chex crumbs. Shape into 1 tsp salt
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 Finely grate the cheese, combine with other ingredients and beat until
dozen. Best if refrigerated. 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

46 15
UNLEAVENED CRACKERS UNLEAVENED COOKIES & BARS

Cheesy Sun Crisps Crackers Date Balls - Frosted

2 cups shredded cheddar cheese 1/4 teaspoon salt 1 ¼ c flour 1/3 tsp salt
1/2 cup grated Parmesan cheese 1 cup oats 1/3 c confectioners sugar ½ c butter
1/2 cup softened butter 2/3 cup roasted, salted sunflower 1 T milk 1 tsp vanilla
3 tablespoons water seeds 2/3 c chopped dates ½ c chopped pecans or walnuts
1 cup flour
Combine flour and salt. Sift twice. Cream butter and gradually add sugar.
Combine cheeses, butter, and water. Add flour and salt. Stir in oats and Add milk and vanilla and stir in flour mixure. Blend in dates and nuts. Roll in
sunflower seeds. Knead until it holds together. Shape into a 12-inch roll. 1 inch balls. Place 3 inches apart on ungreased pan and bake at 300
Wrap in plastic wrap and chill four hours or overnight. Allow to stand at room degrees for 20 min or until light brown. While still hot roll in confectioners
temperature 10 minutes. Slice into 1/8-inch slices. Place on greased sheets, sugar and roll again when cold.
bake at 400 degrees 8-10 minutes.
Date Nut Chews

Cornmeal Caraway Crackers 2 eggs ¾ tsp salt


½ tsp almond extrace 1/3 c honey
2 c flour 2 c corn meal ¾ c flour 1 c chopped dates.
2 tsp salt 2 c shortening 1 c chopped nuts
2 tsp caraway seed 2 c sour cream
2 T cold water Sesame Seeds (optional) 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
Combine flour, corn meal and salt. Cut in shortening until mixture resembles at 350 degrees for 35-45 min. Let cool 10 min, then cut. Makes about 18
coarse crumbs. Combine cream and water and stir into dry ingredients until bars.
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 French Lace Cookies
sheet 325 for 14 min
2 c light corn syrup 2 c butter
Corn-Lace Rounds 2/3 c packec brown sugar 1 c flour
1 c finely chopped pecans
2 c boiling water 2 c corn meal
2 tsp salt 2 egg whites, stiffly beaten Grease cookie sheet lightly. Heat corn syrup, butter and brown sugar to
boiling over med heat, stirring constantly. Gradually stir in flour and pecans.
Mix corn meal and salt together. Add water whisking constantly to prevent Drop batter by teaspoonfuls about 3 inches apart on cookie sheets. (Keep
lumps. Cool. Fold in beaten egg whites. Drop by small teaspoons full onto batter warm by placing saucepan over hot water, bake only 8-9 cookies at a
greased baking sheet. Bake 350 for 20-30 min. Should taste like fritos. 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.

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UNLEAVENED COOKIES & BARS UNLEAVENED CRACKERS

Cream Cheese Cookies Crisp Cheese Twists

1 (8-ounce) package cream cheese, softened 1 1/4 C. flour 1/4 C. shortening


1 cup butter, softened 2 cups flour 1 1/4 C. shredded cheddar cheese 1 tsp. salt
2 cups sugar 3/4 cup chopped pecans 1/2 C. yellow cornmeal Grated parmesan cheese
1 teaspoon vanilla
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
Cream butter and cheese; mix in sugar and vanilla. Stir in flour and mix well. resembles coarse crumbs. With fork stir in 1/3 cup water. With hands, shape
Add pecans. Drop by teaspoonful on ungreased cookie sheet. Bake at 350 dough into ball. (If mixture is too dry, add more water, a teaspoon at a time
degrees for 12 to 15 minutes until light brown. Do not overbake. Makes 5 to 6 until moist enough to hold together.) Preheat oven to 425°. Between two 15-
dozen cookies. 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 5 x 1/2-inch strips.
Date Bars 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
1 C flour 1 C dates, chopped twists 6 to 8 minutes until golden. When done, sprinkle lightly with parmesan
2 C crispy rice cereal 2 C powdered sugar cheese; cool twists on racks. Repeat with remaining dough.
1/2 C brown sugar 1/2 C sugar
1 C nuts, chopped 1/2 C butter Lemony Crackers
1/2 C butter, softened 3 oz cream cheese, soft
1 t vanilla 1 egg, beaten 1 1/2 c parmesan cheese, finely grated
3/4 c flour
Combine first 3 ingredients, press into 11"x7" or 9" square pan. Bake at 375 1 tsp finely grated lemon zest
for 10-12 minutes till golden brown. In medium saucepan, combine date, 3/4 tsp coarsely ground black pepper
sugar and butter. Cook over low heat till mixture comes to a boil, stirring 4 T butter, cold cut into pieces
constantly. Simmer 3 minutes. Blend about 1/4 cup hot mixture into 1 beaten 1 ½ T water
egg. Return to sauce pan. Cook until mixture bubbles. Remove from heat. 1 tsp fresh lemon juice
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 Whisk together in a bowl: cheese, flour, lemon zest and black pepper. Cut in
and cream cheese, beat on low speed until smooth. Spread over cooled butter until the mixture resembles coarse crumbs. Make a well in the center
filling. Cut into bars. 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
Date - Pecan Chews into a squared-off log, roughly 11 inches long. Wrap in waxed paper and
refrigerate until it is firm
1 cup sugar 1 cup chopped dates enough to slice into crackers, usually about one hour.
1 teaspoon vanilla 2 eggs 1 cup chopped pecans Cut the dough into 1/4-inch-thick slices and arrange 1
3/4 cup all-purpose flour 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.
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 UNLEAVENED COOKIES & BARS

Matzos - Egg 'N' Onion


Coconut Cookies
2 1/2 tsp. onion powder 2 C. flour
1/2 C. milk or water 3/4 tsp. salt 5 eggs 2 C shredded coconut
1/3 C. butter 1 egg, beaten (optional) 1/4 t salt 1 C matzo meal
1/2 C sugar 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 To the well-beaten eggs, gradually sift in the sugar and beat until light. Add
ball; if sticky add more flour. Roll until thin. Cut into desired shapes and put remaining ingredients in the order named. Mix well. Sprinkle a cookie sheet
on greased cookie sheet. Prick with fork. Bake 450° about 5 minutes. Makes with a little extra matzo meal; drop cookies on this by teaspoons. Bake in 325
about 6 dozen. for 30 minutes, increasing heat to 350 for the last 10 minutes. Makes about 2
dozen cookies.
Oat Crackers
Cornflake Cookies
2 c boiling water 2 T sugar
2 c butter 1 1/3 c whole wheat flour 1 C light corn syrup 1 C sugar
2 c oates 1 tsp salt 1 C peanut butter 7 C corn flakes

Put butter in bowl. Pour boiling water over butter to melt. Add dry Bring syrup and sugar to a rolling boil. Blend in peanut butter. Pour over corn
ingredients. Mix thoroughly. Press very thin onto a cookie sheet. Cut or flakes. Drop by teaspoon onto waxed paper.
score before baking. Bake at 350 for 7-10 min.
Cream Cheese Almond Squares
Oatmeal Crackers
1/2 C soft butter 1 T water
3 c oatmeal 2 ½ c wheat flour 1 T lemon rind 16 oz cream cheese, softened
3 T honey ½ c wheat germ 2 T sugar 1 t cinnamon
¾ c oil 1 tsp salt 2 T milk 1 C sugar
1 c water 1 C chopped almonds, toasted toasted sliced almonds
1 C sifted powdered sugar, 1 egg, lightly beaten
Mix together dry ingredients. Add liquid ingredients; mix well. Pat half dough 1/2 t grated lemon rind
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.

18 43
UNLEAVENED COOKIES & BARS UNLEAVENED CRACKERS
Chocolate Cookies
Parmesan Rounds
1 1/4 cups butter 2 cups flour
2 cups sugar 1/2 teaspoon salt 3/4 c. grated Parmesan 1/8 tsp. cayenne pepper
2 eggs 3/4 cup cocoa 2 Tbsp. cold water 1 Tbsp. parsley flakes
2 teaspoons vanilla 1 2/3 cups chocolate chips 1/2 c. flour 1/4 c. soft butter
2 Tbsp. chopped nuts
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. Mix grated cheese, flour and pepper. Cut in butter, sprinkle on water 1
Stir in chocolate chips. Drop cookies on cookie sheet and bake for 8 to 9 tablespoon at a time, stirring after each with a fork until all is moist. Form into
minutes at 350 degrees. 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
Chocolate Fruit and Nut Clusters freeze well.

4 cups (24 ounces) milk chocolate chips Poppy Seed Onion Crackers
4 teaspoon vegetable oil
3-1/2 cups raisins, chopped nuts, coconut, combination 2 c flour 6 T oil
1 tsp sugar 1 T dehydrated minced onion
Melt chocolate and oil in top of double boiler over low heat, stirring constantly 1/8 tsp white pepper ½ tsp salt
until smooth. [Microwave instructions: Melt chips in large micro-proof bowl at 2 eggs, beaten 1/3 c poppy seed
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 Sift together flour, sugar, pepper, stir in poppy seeds. Let onions stand in ¼
melted.] Remove from heat; stir in remaining ingredients. Drop by well- c water for 5 min, drain. Add onion, eggs, and oil to flour mix, mix with fork
rounded teaspoonfuls onto a wax-paper-lined cookie sheet. If mixture until well moistened. Form into ball. Roll out 1/8” thick on floured surface.
becomes too thick to drop, set over bottom of double boiler again and stir Cut into crackers, place on ungreased cookie sheet 2 inches apart. Bake
gently until smooth. Chill for about 10 minutes or until chocolate has set. 350 for 15 min or until light brown. Remove from sheet to cool on wire racks.
Store in airtight container in cool, dry place. Makes 4 dozen 2-inch clusters. Makes 5-6 dozen.

Coconut Bars Rye Wafers Crackers

1/2 cup shortening 2 eggs 2 c butter 1 tsp sugar


1 1/2 cups brown sugar 1 cup chopped nuts 1 c rye flour ½ tsp salt
1 1/4 cups flour 1 1/2 cups coconut ½ c milk 2 tsp cumin seed
1 teaspoon vanilla 3/4 teaspoon salt ¾ c white flour

Cream shortening; add 1/2 cup sugar, 1 cup flour and 1/4 teaspoon salt. Mix Combine all ingredients. Mix till smooth. Chill one hour. Divide into 2 balls
well, spread into greased 9 inch by 12 inch pan. Bake in 375 degree and roll each out on a lightly floured board until very thin. Cut in 2 by 3 inch
Fahrenheit oven for 10 minutes. Mix remaining ingredients and spread rectangles. Put on ungreased baking sheets and bake in pre-heated 375
evenly over mixture in pan. Bake 20 minutes more. Cut into 1 inch strips. degree own for 8-10 min or until well browned. Cool on rack. Good with
cheese or butter. Makes about 4 dozen.

42 19
UNLEAVENED CRACKERS UNLEAVENED COOKIES & BARS

Seasame Rounds Crackers Brownies - Chocolate Cream Cheese

1 c flour ½ tsp Worcestershire ¾ c butter, softened 1 egg


½ tsp salt ¼ c sesame seeds 1 pkg (3 oz) cream cheese, ¼ c butter
½ tsp sugar 1 egg yolk beaten softened 2 c (12 oz pkg) semi-sweet
1 T water 1/3 c butter, melted 1 c sugar chocolate chips
1 c grated sharp cheese ¼ tsp garlic salt 1 tsp vanilla ½ c chopped nuts

Stir dry ingredients together. Add cheese and sesame seeds; mix well. Blend ¾ c butter and cream cheese. Gradually add sugar; cream until light
Combine remaining ingredients; add to cheese mixture; form into ball. Roll and fluffy. Beat in egg and vanilla. Melt chocolate chips and ¼ c butter in
out on lightly floured board. Cut ¼” thick dough into rounds and place on double boiler over hot water. Blend. Mix chocolate with creamed mix. Shift
ungreased baking sheet. Bake 350 for 10-15 min. Let cool on absorbent flour and lightly add to creamed mixture until well blended. Pour into a
paper. greased 13x9x2 pan and sprinkle with nuts. Bake 350 for 30 min. Makes 24
brownies.
Seasame Crackers
Butterscotch Brownies
2 c flour 2 c whole wheat flour
2 T honey 1 tsp salt 1/2 C butter 1 C flour
1 c milk 3 c butter 1 t vanilla 2 eggs
3 c oil 2 c sesame seeds 1 C brown sugar 1/4 t salt

Mix together flours, cut in butter. Add oil, milk, honey & sesame seeds to Mix all ingredients together and pour into greased 8" pan. Bake 30 minutes
make stiff dough. Roll thin and cut with biscuit cutter. Brush tops with milk at 350.
and pricke with fork. Bake at 400 for about 10 min or until desired
brownness. Carrot Cookies

Snackin' Crackers 1 C butter 1/2 t salt


1/4 t nutmeg 1 C finely grated carrots
2 c. wheat flour 1/4 c. oil 2 C flour, sifted 1/2 t cinnamon
1 tsp.salt 1/2 c. cold water 1 t vanilla 1/2 C chopped nuts
1/2 c. sesame seeds Water 1/2 C sugar Powdered sugar
1/4 c. raw wheat germ 1 egg, slightly beaten

Blend flour, salt, seeds and wheat germ. Add oil and mix with fork. Add cold Cream shortening until fluffy, sift flour, sugar and salt and spices together.
water and mix well. Continue adding additional water a little at a time until Add to shortening and mix well. Add vanilla, egg, carrots and nuts. Form into
dough is soft and workable. Knead 5-10 minutes. A take a golf ball size lump, two rolls 1" in diameter. Wrap in wax paper and chill at least 2 hours. Slice
roll it as thin as possible. Cut with a cookie or biscuit cutter. Place on 1/2" thick and place on ungreased cookie sheet. Bake in preheated 375 oven
ungreased cookie sheet at 400°, turning to lightly brown on both sides. For 10-12 minutes. Roll in powdered sugar while still warm.
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.

20 41
UNLEAVENED COOKIES & BARS UNLEAVENED CRACKERS
Applesauce Cookies
Tasty Onion - Cheese Crackers
1 cup brown sugar 1 egg 1/2 cup flour
3/4 cup oil 1/2 teaspoon vanilla 1/2 cup coconut 1 1/2 lbs. grated cheddar cheese 1 1/2 C. chopped pecans
1 cup thick applesauce 1/2 teaspoon salt 1 1/2 C. butter, softened 3 C. whole wheat pastry flour
1/2 cup nuts 4 cups rolled oats 1 tsp. salt 3/4 tsp. paprika
3 Tbsp. minced dried onion or 3/4 tsp. pepper
Beat brown sugar and oil until well blended. Add applesauce, nuts, egg, 3/4 C. chopped fresh
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. Beat the softened burner and add rest of ingredients. Mix well and form into 3
Cool on baking sheet. Makes 5 dozen. 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°
Butter Pecan Cookies 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
1 C butter softened 2 C flour 6 dozen.
1 egg 1/2 tsp salt
2/3 C brown sugar, packed Pecan halves Wheat Crisps

Cream butter and sugar, blend in egg. Stir together flour and salt; stir into 1/4 C. sugar 1/2 C. wheat germ
creamed mixture. Chill 1 hour. Form into 1" balls; place 2" apart on 1/2 C. powdered milk 3/4 C. butter
ungreased cookie sheet. Flatten in one direction with fork tines; top each with 1/2 C. whole wheat flour
a pecan half. Bake at 375 for 10-12 minutes.
Mix together all dry ingredients. Blend in butter with pastry blender. Knead
Brownies 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
6 Tbsp. plain yogurt 2 egg whites, beaten edges are slightly browned. Bake 20 to 25 minutes. Makes 2 to 2 1/2 dozen.
1 C. granulated sugar 1/2 C. all-purpose flour
1/2 C. cocoa powder 1/4 C. nuts, chopped Whole Wheat or Graham Gems
1 tsp. vanilla extract
2 C whole wheat or graham flour 3/4 to 1 t salt
Preheat oven to 350°. Lightly spray 8-inch square baking pan with light 2 t sugar 1 1/2 C cold milk
vegetable cooking spray. Combine sugar and cocoa powder, then add 1 egg
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 Mix flour, salt and sugar. Beat egg well, add milk and stir well. Add flour in
until edges begin to pull away from sides of pan. Cool in pan on wire rack. three additions, beating vigorously after each one. Fill sizzling hot, buttered
Cut into 16 squares. Makes 16 brownies. The lean way to make it chocolate. iron gems or cornstick pans and bake 20-30 minutes in a 425° oven.

Brownies

1/3 cup shortening 2 eggs 2/3 cup flour


1 cup sugar 1/2 vanilla 1/2 cup nuts
1/4 teaspoon salt 1/3 cup cocoa

Mix all ingredients, bake for 30 minutes at 350

40 21
UNLEAVENED CRACKERS UNLEAVENED COOKIES & BARS
Almond Cookies
Wheat Germ Crackers
1 c rice flour ½ c oil
5 T oil ¾ c wheat flour ¼ c honey 1/3 c molasses
1/3 c water ½ c oats 2 c ground, blanched almonds 1 T ice water
1 T brown sugar ¾ c wheat germ
½ tsp salt 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
Blend oil, water and sugar. Stir in whole wheat flour, oats, wheat germ and dipped in water. Place on lightly greased cookie sheet. Bake 350 for 10 min.
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 Almond Macaroon Kiss Cookies
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. 3 eggs 1/2 C flour
1/2 C powdered sugar 14 oz coconut
3 oz cream cheese 1/4 C granulated sugar
t almond flavoring 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 cup flour


1/3 cup molasses 1 cup snipped dried apricots
1/3 cup oil 1 cup raisins
1/4 cup orange juice 1/2 cup toasted wheat germ
1 1/2 cups oatmeal 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.

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Almond Brittle Bars Applesauce Loaf Cake

1 cup butter (no substitutes) 1 1/2 cups flour 1/2 cup raw honey or pure maple 1 egg
4 ounces unsweetened chocolate 1 1/2 cups almond brittle chips syrup 1 3/4 cups whole wheat flour
2 cups sugar 1 cup miniature semisweet 1/3 cup unrefined corn germ oil 1/2 teaspoon ground cloves
4 eggs chocolate chips 1/2 teaspoon sea salt 1 cup raisins
2 teaspoons vanilla 1 tablespoon cinnamon 1 cup thick applesauce
1 cup nuts
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 Beat honey, oil and egg together, sift flour and spices together. Add to wet
combined. Do not over mix. Stir in flour. Spread batter into a greased jelly-roll ingredients, lightly stir in raisins, nuts and applesauce. Spoon into oiled 9x5"
pan. Sprinkle with almond brittle and chocolate chips. Bake at 350 degrees loaf pan. flake 40 minutes at 350 degrees.
for 30 minutes. Cool; cut into bars. Makes 4 dozen. Can be frozen.
Applesauce Loaf Cake
Almond Butter Balls
1/4 C honey or pure maple syrup 1 egg
1C butter 1/8 t almond extract 1/2 t ground cloves 1 C raisins
3 T confectioners sugar 2 C sifted flour 1/3 C corn oil 1 C thick applesauce
1 t vanilla 1C chopped almonds 1 3/4 C whole wheat flour 1/2 t salt
1 t cinnamon 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° Beat honey, oil and egg together. Sift dry ingredients together and add
for 20 minutes. Roll in confectioners sugar while hot. Makes about 6 dozen spices. Lightly stir in raisins, nuts and applesauce. Spoon batter into oiled 9"
cookies. x 5" loaf pan. Bake 40 minutes at 350° .

Almond Crunch Bars Apple Cake

1 pkg coconut-almond or coconut 1 C flour 1/2 C. butter or margarine, room 1 lg. apple, pared, cored and cut
1 or 2 t almond extract 2 or 3 T milk temperature into 1/4-inch thick wedges
pecan frosting mix 1/2 C margarine, melted 1/2 C. sugar 1/4 C. sugar
1 C powdered sugar 3 eggs 1 tsp. cinnamon
1/2 tsp. vanilla extract 1/4 C. coarsely chopped almonds
Mix first four ingredients. Spread in 9"x13" ungreased dish. Bake at 350 for 1 C. flour
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.

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Almond Brittle Bars Walnut-Brandy Cake


2 teaspoons vanilla
1 cup butter (no substitutes) 1 1/2 cups flour 4 eggs separated 1/8 teaspoon cinnamon
4 ounces unsweetened chocolate 1 1/2 cups almond brittle chips 2/3 cup sugar ¼ matzo meal
2 cups sugar 1 cup miniature semisweet 2 tablespoons brandy ¼ cup melted margarine or oil
4 eggs chocolate chips 1 1/3 cups finely chopped walnuts Grease for pan

Melt butter and unsweetened chocolate together over low heat until melted; In a medium-sized bowl, beat the egg yokes well; gradually add the sugar.
remove from heat. Beat in sugar, eggs and vanilla with a wooden spoon until Continue to beat until light and lemon-coloured. Add the brandy, chopped
combined. Do not over mix. Stir in flour. Spread batter into a greased jelly-roll walnuts, cinnamon, matzo meal, and melted margarine or oil; continue
pan. Sprinkle with almond brittle and chocolate chips. Bake at 350 degrees beating until well blended. In a clean mixing bowl, beat the egg whites until
for 30 minutes. Cool; cut into bars. Makes 4 dozen. Can be frozen 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
Almond Chocolate Candy 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
1 c almonds 4 oz sweet chocolate removing. When the cake is cool, cut into diamonds, squares or rectangles.
½ c sugar 1 T water Yields 24 to 32 pieces.
2 egg yolks

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 3 1/2 cup almond flour (or other)


2 tsp. vanilla 2 1/2 cups broken toasted pecans
1/4 cup honey or maple syrup

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.

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Turnovers
Almond Torte
1/4 t salt 1/2 C butter, softened
1/2 C coconut 1/2 C powdered sugar 1 1/3 c whole almonds 2 tsp grated orange peel
1-1/2 C whole-wheat flour 1/2 C apricot preserves 8 eggs, whites and yolks 1 tsp cinnamon
1/2 C raisins 1/2 T vanilla separated 1/3 c orange juice
1 T brown sugar 1/2 C sour cream 1 c sugar
1/4 C pecans, chopped milk
Pulse almonds and 2 T sugar in food processor until ground fine but not into
Stir together flour, brown sugar and salt. Cut in butter to coarse crumbs. Add butter. Beat egg whites until foamy. Gradually beat in 3 c sugar and beat
sour cream, mixing till ball forms. Divide into 10 portions. On lightly floured until stiff peaks form. Set aside. Beat egg yolks with remaining 10 T of sugar
surface, roll each portion into a 4-1/2" circle. Combine preserves, coconut, until thick and pale. Beat juice, peel and cinnamon into yolk mixture, stir in
raisins and nuts. Place 2 tablespoons filling on each circle. Fold one side of almonds until well blended. Fold whites into nut mixture just until blended.
dough over filling and seal edges by pressing with tines of fork. Bake on Pour into ungreased 13x9x2” baking pan. Bake 40-50 min until tester
ungreased baking sheet at 375 for 25 minutes. Cool slightly on rack. If inserted into cake comes out clean. Cool in pan on rack. Cake will puff up
desired, drizzle with powdered sugar, vanilla and milk. while baking but sink while cooling. Serves 12.

Walnut Cake Banana Cake

1 lb shelled walnuts 1 c sugar 7 eggs, separated ¾ c sifted potato starch


6 large eggs, separated 3 T orange juice 1 c sugar 1 c walnuts, chopped
1 tsp freshly grated orange peel 3 T flour ¼ tsp salt 1 c bananas, mashed

Syrup: 1 c sugar, ½ c water 1 tsp lemon juice 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
Preheat oven to 350. Finely grind walnuts and 2 T sugar in two batches in pan 350 for 30 min.
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 Blintzes
form when beaters are lifted. Beat egg yolks with remaining sugar until thick
and pale. 2 eggs 1 T honey
1 T oil 3/4 c whole-wheat pastry flour
Beat in peel and orange juice. Fold in nuts and flour until well blended. Stir 1 cc milk 1/2 T butter
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 Mix together all ingredients, except butter, in a blender, food processor, or
whites just until no white streaks remain. 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
Pour into ungreased spring-form pan, smooth top with spatula. Bake 50-60 batter evenly. Cook until browned on bottom and slightly dry on top. Place on
min until prick inserted in center of cake comes out clean. Cool in pan on wax paper, cooked-side down. Continue to cook until all the batter is used,
wire rack. replenishing butter as needed. (Makes 8 to 10 blintzes)

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.

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Cake Strudel (Stretched Dough)

3 sticks butter, softened 4 c white flour 3 C sifted flour 1/4 t salt 1/4 C lukewarm water
1 box powdered sugar 1 T lemon juice 2 eggs 3 T oil fruit filling
6 eggs, room temperature 1 tsp vanilla
Sift together flour and salt. Combine eggs, oil and water, then work them into
Cream butter and sugar and beat until fluffy. Add eggs one at a time, beaten the flour, mixing until the dough leaves the side of bowl. Knead the dough for
well. Sift flour and add gradually. Add flavorings. Bake in 10 inch greased about 10 minutes, or until smooth. Place a warm bowl over it and let it stand
floured tube pan at 325 degrees for 1 ½ hours. Cool 4 min, then invert on for about 20 minutes.
serving plate.
Cover a large working surface with a clean table cloth, sprinkle the cloth with
Carrot Cake 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
6 eggs, separated 2 T matzo meal under the pastry. Carefully and gently, pull the dough toward you with the
10 T sugar Grated rind and juice of 1 lemon back of your hands. Stretch from all directions until dough is transparent. Cut
10 T raw carrot, grated away any thick edges. Brush with oil or melted shortening.

Beat egg yolks with sugar. Add rind and juice of lemon and grated carrots. Place filling down the length of one side about 2" in from edge. Turn this 2"
Mix in matzo meal and fold in stiff egg whites. Bake in greased pan 350 for flap over the filing and lift the cloth to continue to roll the dough over and over
50 min. 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
Chocolate Mousse Pie slices. Each strudel will yield about 20 slices.

Crust: Swiss Butterhorns


3 cups crumbled Pepperidge Farms Chocolate Laced Pirouettes
1/2 cup butter, melted 2 c flour 1/2 c finely chopped 1/3 c butter
Combine crumbs and butter. Press on bottom and completely up the sides of 1/3 c butter nuts 3/4 c sour cream
a 10-inch spring-form pan. Refrigerate for 30 minutes. 1 egg yolk 1/2 c sugar 3/4 tsp. Cinnamon
Filling: 1/4 tsp. salt
3/4 pound semisweet chocolate
2 eggs plus 4 egg yolks (save egg whites) Measure flour and salt into bowl. Cut in butter and margarine. Stir in egg yolk
3 cups whipping cream and sour cream; mix well. Shape dough into ball. Wrap in wax paper, and
6 tablespoons confectioners’ sugar chill overnight. Divide dough into 3 parts.
4 reserved egg whites, room temperature
Soften chocolate in top of double boiler. Cool to lukewarm. Add whole eggs On lightly floured board, roll each into a 12” circle, then cut in 12 wedges.
and mix well. Add yolks and mix thoroughly. Whip cream with confectioners’ Blend sugar, nuts and cinnamon. Sprinkle each wedge with sugar mixture;
sugar until soft peaks form. Beat egg whites until soft but not dry. Stir in a starting at the wide end, roll up. Place on greased baking sheet with point
little of the cream and egg whites into chocolate mixture to lighten; fold in tucked underneath.
remaining cream and whites until completely mixed. Turn into crust and chill
for at least six hours or preferably overnight. Make top with additional Bake at 375ºF for 20 to 25 minutes. Remove from oven. If desired frost as
whipped cream and shaved chocolate. once with 1 cup powdered sugar 2 Tbsp. hot water 1/4 tsp. Vanilla (Blend
together and frost).

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Pound Cake Baklava

1 C margarine or butter 1 1/2 t vanilla 1 1/2 C. butter cut into 1/4 inch bits 1/2 C. vegetable oil
4 eggs 1/4 t salt 40 sheets filo pastry, each about 12x16 inches thoroughly defrosted if frozen
1 C sugar 1/4 t ground nutmeg 4 C. shelled walnuts pulverized in a blender or with a nut grinder
2 C flour
Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt
Cream butter, gradually adding sugar until light and fluffy. Add vanilla, add the butter slowly over low heat without letting it brown, skimming off the foam
eggs one at a time. Sift together flour, salt and nutmeg. Gradually add dry as it rises to the surface. Remove the pan from the heat let it rest for 2 or 3
ingredients to egg mixture and beat until thoroughly blended. Turn butter into minutes, then spoon off the clear butter and discard the milky solids at the
greased 9" x 5"x 3" loaf pan. Bake in a 325° oven for 60-65 minutes. Cool bottom of the pan.
cake in pan. Makes 1 loaf
Preheat the oven to 350° and stir the vegetable oil into the clarified butter.
Raisin Cake 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
3 cups flour 1 tsp nutmeg crosswise, lift it up gently and unfold it into the prepared dish. Press the
2 cups sugar 1/2 tsp salt pastry flat, fold down the excess around the sides and flatten it against the
1 cup mayonnaise 1/4 tsp cloves bottom.
1/3 cup milk 3 cups apples
2 eggs 1 cup raisins Brush the entire surface of the pastry lightly with butter and oil mixture, and
2 tsp cinnamon 1/2 cup walnut 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
In a large bowl at low speed mix all the ingredients, except for the fruit and evenly with about 3 tablespoons of walnuts.
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 Repeat the same procedure using 2 sheets of buttered phyllo and 3
mins. then remove. Frost with whip cream or your favorite frosting. 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
Rum Cake remaining butter and oil mixture.

3 C sugar 5 eggs With a small, sharp knife score the top of the pastry with parallel diagonal
3 C flour 1/2 C shortening lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to
1 C milk 1 C butter form diamond shapes. Bake in the middle of the oven for 30 minutes or until
1/2 t salt 1 t coconut extract the top is crisp and golden brown.
1 t vanilla 2 t rum extract
Syrup (Make while baklava is baking)
Cream butter, shortening and sugar well. Add eggs one at a time, add milk 1/2 C. honey 1/2 C. water
and extracts. Sift flour and salt together and beat in a small portion at a time. 1/2 lemon, cut in quarters 1 C. sugar
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 Boil together the honey, sugar, water and lemon until it thickens a bit, about
confectioners sugar. Mix well and spread onto cooled cake. 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 13x9-
inch pastry

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Chocolate Cake Pastry - Fruit

9 oz bittersweet chocolate, 2 T brandy or orange-flavored 2 sticks butter


chopped into small bits liqueur 8oz. cottage cheese
1 c unsalted butter, cut into small 1 T plain flour Pie filling or Fruit Jam
pieces Powdered sugar for dusting
scant 2 c sugar Whipped cream or crème fraiche Cream butter and cottage cheese together. Add enough flour to make pie
for serving 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
Preheat own to 350. Generously grease 9” springform pan. Line the base with fork. Bake 375 for 20 min. Roll in confectionery sugar. Makes 3 – 3/12
with non-stick baking paper and grease. Wrap the outside bottom and sides dozens. Freeze well.
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 Pie Crust - Granola Crumb (8" or 9" pie)
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 2 C Granola
chocolate mixture. Pour into the prepared pan. Place the spring-form pan in 1/4 C melted butter
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 Crush cereal. Combine with butter and press into pie pan. Bake 5 minutes at
still soft. Remove the cake pan from the roasting pan and remove the foil 350. Cool before filling.
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. Pie Crust – Whole Wheat

Remove the side of the spring-form pan and turn cake out onto rack. Lift off 3 C whole wheat flour, and/or egg
the spring-form tin base and then carefully peel back the paper, so that the spelt flour 1 T cider vinegar
base of the cake is now the top. Leave the cake on the rack until it is cold. 1C shortening 5 T water or more if needed.
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 In bowl, cream flour and butter until light, add egg, water, and vinegar. Mix
paper strips. Slide cake onto a serving plate. Cut and serve with dollop of until it forms a ball in the bowl, then roll out as desired. Makes approximately
whipped cream or crème fraiche. Serves 10. 4 pie crusts.

Chocolate Pie Pie Crust - Chocolate-Nut

2 squares baking chocolate 3 eggs 3 ounces sweet chocolate


3/4 C. butter 1/8 tsp. salt 1 T margarine
1 C. plus 2 Tbsp. Sugar 1/4 tsp. vanilla extract 1 1/4 cups whole blanched almonds, toasted + finely chopped

Melt chocolate; let cool. Cream butter; add sugar and blend together well Grease for the pie plate. In a small saucepan, melt the chocolate and
with electric mixer. Add eggs, one at a time, beating well after each addition. margarine over low heat. Add the finely chopped almonds; stir until well
Add cooled melted chocolate and mix well. Add salt and vanilla and blend. mixed. Refrigerate for 30 minutes. Spoon the chocolate mixture into a
Pour into cooled pie shell, such as the oatmeal pie crust. You may top with greased 9-inch pie plate. Using the back of a tablespoon, press the mixture
whipped cream if desired, but chill the chocolate filing first. It may be frozen: firmly and evenly onto the bottom and sides of the pie plate. Refrigerate for 2
keep chill. hours before filling. Spoon in the filling of your choice.

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Honey Cake Cheesecake Crust

3 eggs, separated ½ c sugar 1 C flour 1/2 C butter


¼ c honey 1/3 c crushed nuts 1/4 C sugar 1 slightly beaten yolk
½ c potato starch ½ tsp cinnamon 1 t lemon peel 1/4 t vanilla
½ c cake meal ¼ tsp salt
½ tsp ginger 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
Mix honey, egg yolks and sugar well. Sift dry ingredients together. Fold in 400° about 6 minutes. Cool.
stiffly beaten egg whites and nuts. Bank in a loaf pan lined with paper. Bake
350 for 45 min. Chocolate Nut Fudge

Matzo Butter Crunch 6 eggs, separated 14 T sugar


2 c ground nuts 1 ½ c oil
6 (6 in.) unsalted matzo crackers 4 oz bitter sweet chocolate
½ c. unsalted butter
1 c. packed brown sugar Beat egg whites until stiff. Add 7 T sugar and beat while adding nuts. Place
½ c. semi-sweet chocolate chips, finely chopped mixture in pan. Bake until light golden. Place small dish with chocolate in
¼ c. butterscotch chips, finely chopped (optional) oven, melt. Mix yolks. Add the rest of sugar. Add oil, mix well. Continue
¼ c. coconut flakes (optional) blending while adding melted chocolate. Pour second mixture over first.
Bake 374 for 10 min. Cool and refrigerate.
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 Coconut Custard Pie
remove from oven. Combine butter and sugar in small saucepan, stirring
constantly, then spread over matzo. Bake for 10 minutes, or until mixture 4 eggs 2 c sugar
bubbles. Sprinkle evenly w/chocolate chips, butterscotch chips and coconut. 2 c butter 1 c coconut flakes
Cool slightly, then refrigerate for at least 30 minutes (to set the chips). Break 2 c flour 2 tsp vanilla
into pieces and serve. 2 c milk

Nut Torte 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
1 lb almonds 1 ½ tsp vanilla sugar become topping and center is an egg custard filling.
12 eggs, separated ½ tsp salt
2 c sugar ¼ tsp cinnamon Coconut Macaroons
1/5 c potato starch 2 T lemon juice
1 tsp grated lemon peel 1 7oz pkg bakers flakes coconut 1/3 cup sugar
2 tablespoon flour 1/8 tablespoon salt
Grind nuts finely, set aside. Beat egg yolks thoroughly. Add sugar gradually, 3 egg whites 1/2 tablespoon almond extract
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 Combine coconut, sugar, flour and salt. Stir in beaten egg whites and almond
pan at 325 for 70 min. 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

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Coconut Slices Crepes

2 c shifted white flour ½ c sugar 1 C. all-purpose flour 2 Tbsp. sugar


1 c butter 1 egg 1 1/2 C. milk 1 Tbsp. cooking oil
2 c flaked coconut 2 eggs 1/8 tsp. salt

Cut butter into the flour. Add sugar, coconut and slightly beaten egg and In a bowl combine all ingredients. Beat with rotary beater until blended. Heat
knead with hands just until dough holds together and the egg has all a lightly greased 6-inch skillet. Remove from heat; spoon in about 2
disappeared. Shape into a roll 2” in diameter, wrap in waxed paper and chill tablespoons batter evenly. Return to heat; brown on one side only. To
until firm enough to slice, about 1 hour. Set oven to 375. Cut chilled cookie remove crepe, invert pan over paper toweling; remove crepe. Repeat the
dough into 1/8” slices, place on ungreased cookie sheet and bake 10-12 min. process, making 16 to 18 crepes, greasing skillet occasionally.
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 Egyptian Harose
in your hands and pressing flat on cookie sheet.
1 lb dried raisins 1/4 C chopped walnuts/pecans
Country Bumpkins (unbaked) 1/4 C sugar or honey 2 C water
8 oz pitted dates
1 c peanut butter 4 ½ c puffed wheat
1 c honey shredded coconut Place raisins and dates in bowl and cover them with water, let stand for one
½ c brown sugar 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
Combine peanut butter, honey and brown sugar in sauce pan over medium saucepan, bring to boil and simmer over low heat until fruits are cooked and
heat. Add puffed wheat and mix well. Cool slightly. Roll into 1 inch balls water is absorbed, about 20 minutes. Remove from heat and add 1/2 tsp.
then roll into shredded coconut. Store in refrigerator. Cinnamon with the nuts, let cool.. Makes four cups.

Cream Cheese Almond Squares Fruit Tart


8 oz. cream cheese, soft
1/2 C soft butter 1 T lemon rind 9-inch pie shell, baked 1/2 c. apricot preserves
2 T sugar 1 C chopped almonds, toasted 1 (15 1/2-oz.) can pineapple 1 c. strawberries, halved
2 T milk 1 C sifted powdered sugar tidbits
1/2 t grated lemon rind 1 T water
16 oz soft cream cheese 1 t cinnamon Drain pineapple, keeping juice. Beat 3 tablespoons of pineapple juice,
1 C sugar Toasted sliced almonds 1 egg, lightly beaten 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
Mix butter, sugar, milk and 1/2 teaspoon lemon rind, add flour and mix. Press teaspoon of pineapple juice. Heat on low until it starts to boil. Pour over fruit.
into 9" pan and set aside. Mix cheese, sugar, egg and 1 teaspoon lemon Chill. Makes 8 servings.
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.

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