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Healthy Unleavened Bread Recipe
Preparation time:
Approx 30 minutes
Ingredients:
1 ½
cup unbleached flour
1 ½ whole wheat flour
½ cup olive oil
1
cup applesauce
2
tsp honey
1/2 tsp cinnamon
1
cup raisins
1
cup milk
Instructions:
1) Mix all
ingredients in a big bowl. Grease cookie sheet.
2) Spread mixture evenly until is is about 1/4 inch thick,
3) Bake for approx 20 minutes or until light brown.
4) Cut into squares with butter knife. Cool squares and
enjoy!
Oven or stovetop directions:
Preheat oven to 400
degrees.
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Naomi's Delicious Unleavened Bread
– Submitted by
Naomi Holm
Ingredients:
1 ¼ - 1 ½ cups flour
½ tsp. salt
½ cup quick oatmeal
1/3 cup brown sugar – or 1/3 cup natural, raw, or white sugar
with 1 T. molasses
½ cup (1 stick) butter, softened
1/8 – ¼ cup olive oil
Instructions:
Mix the dry ingredients. In a separate bowl, mix
the butter,
sugar and oil together, and then add to the dry ingredients.
Blend and stir to make a moist dough. Spread out 1/8 to 1/4
inch thick on a cookie sheet. Bake for 10 to 15 minutes at 350
degrees. You may experiment with this recipe’s ingredients to
suit your taste.
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Unleavened Oatmeal Cookies
Submitted by Cathey Hinson
Ingredients:
1 cup flour
¾ cup brown sugar
1 cup Crisco shortening
3 T. water
1 tsp. allspice
½ tsp. salt
1 tsp. ground ginger
1 egg
3 cups raw oats
¾ cup chopped pecans
Instructions:
In a large bowl, measure the first 9 ingredients. Using a mixer
on low, beat ingredients until well blended. With spoon, stir in
oats and nuts. Grease cookie sheet. Preheat oven to 375
degrees. Drop dough by heaping teaspoons 2 inches apart.
Bake 10-12 minutes or until golden brown. Remove to wire
rack to cool. Store in tightly locked container. Good for two
weeks. Makes 3-4 dozen.
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Unleavened Pie Crust
Submitted by Jennifer
Folliard
Ingredients:
2 cups all-purpose flour
1/2 tsp salt
2/3 cup vegetable shortening
1 tbs white vinegar
5 to 6 tbs of milk
1/2 cup sugar
Instructions:
In large bowl, combine sugar, flour, salt. Cut in shortening
using pastry cutter (or two knives) until mixture resembles
course crumbs. Sprinkle with vinegar. Gradually add milk,
tossing with a fork until a ball forms. Spread into pie plate.
Bake 400 degrees for 25 minutes.
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Too Much Flatbread
–
Submitted by Cathey Hinson
Ingredients:
3 cups flour
3 eggs
1/3 cup oil
½ tsp. salt
Water
Instructions:
Mix all of the ingredients together. Add enough water to make
the mixture easy to pour (I had mine the consistency of a thick
cake mix). Pour into a well-greased 15/10 jellyroll pan. Bake at
375 degrees for 15 to 20 minutes.
This bread stays moist, is a very
good soft bread, and is great for cutting into sandwich size
pieces to use for sandwich bread. It is also delicious buttered
while hot!
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Unleavened Cheese Bread
–
Submitted by Cathey Hinson
Ingredients:
½ lb. grated longhorn cheese
½ lb. grated cheddar jack cheese
3 eggs
1 1/3 cups milk
1 cup flour
½ cup melted butter
1 tsp. salt
Instructions:
After grating cheeses, mix all ingredients together. Pour into a
greased 9 x 13-inch pan. Bake at 350 degrees for 45 minutes.
Very good when hot!
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Fun Unleavened Bread
(Great for the kids)
Preparation time: approx. 20-30
minutes
Ingredients:
3 cups flour
1/2 cup butter (room temperature)
1/3 cup sugar
1 cup milk
1/3 cup baking M&M's
1/3 cup chocolate chips
Instructions:
1) Roll dough out into approx. 1/4
inch thickness on floured surface.
2) Cut out desired shapes.
3) Put on greased cookie sheet.
4) Cook approx. 15 minutes.
Oven or stovetop directions:
Preheat oven to 350 degrees.
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Matzah Pizza
(Great for the kids)
Preparation time:
approx. 15 minutes
Ingredients:
1 sheet matzah
½ cup pizza sauce
½ cup grated cheese
Instructions:
1) Place the matzah on baking sheet.
2) Spread the pizza sauce covering as much of the matzah as
possible.
3) Sprinkle with cheese. Bake the pizza for about 5 min.
until
the cheese is bubbly.
Oven or stovetop directions:
Preheat oven to 400 degrees. |
Golden Delight Pancakes
–
Submitted by Loretta Overman
Ingredients:
1 C. cottage cheese
1/4 C. oil
6 eggs
1/4 C. milk
1/2 C. unbleached (or regular white) flour
1 tsp. vanilla extract
1/4 tsp. salt
Instructions:
Put all ingredients into blender container. Cover and blend at
high speed 1 minute,
stopping half way to scrape down sides of blender with a rubber
spatula. Bake on greased griddle using 1/4 cup batter for each
pancake. Don't over-bake as they should be velvety inside, not
dry.
Yield: 14 -
5 inch pancakes per recipe.
Note: Most blender
containers will hold a double recipe to make enough batter
for 28 pancakes. Refrigerate leftovers. They reheat well.
You can also make the batter the evening before, and put the
blender container in the fridge. The next morning just put
the container back on the blender and give it a whirl for a
few seconds to remix the batter before you make the pancakes
as usual.
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Chocolate Covered Matzah
(Great for the kids)
Preparation
time:
approx. 20-30 minutes
Ingredients:
6 oz. bittersweet chocolate
2 tbsp water
Or 6 oz almond bark – no water
Equipment
Double boiler
Tongs (optional)
Wax paper
Backing Sheet
Oven or stovetop instructions:
Adult: Melt the chocolate with water over warm water in
double boiler. If using almond bark just melt it by itself over
double boiler.
Child: Using tongs or fingers dip the matzah in the hot
melted chocolate. Place onto wax paper or
on baking sheet. Let it harden a few minutes in the
refrigerator. |
Almond Bread
Ingredients:
1 C. sugar
1/2 tsp. vanilla extract
4 eggs
1 tsp. almond extract
3 C. flour
1 small bag slivered almonds
3/4 C. oil or butter
Instructions:
Mix sugar, eggs and 1 cup flour.
Mix well and add oil or butter. Add remaining ingredients. Pour
into 2 bread pans. Bake at 350° for 30 minutes. Remove from
pans; slice as needed. Can add cut up apple before baking.
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Fudge Cave Cake
Ingredients:
1/2 c. butter
6 eggs
1 pkg. chocolate butter frosting
2 c. walnuts
2 c. flour
1 1/2 c. sugar
Instructions:
Cream butter well. Add eggs, one
at a time, beating well after each one. Gradually add sugar. By
hand, stir in flour, frosting mix and walnuts. Bake in greased
and floured bundt pan at 350° for 60-65 minutes. Cool for 2
hours before serving.
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Powdered Carrot Cookies
Ingredients:
1 c. butter
1/4 tsp. nutmeg
2 c. flour, sifted
1 tsp. vanilla
1/2 c. sugar
1 egg, beaten
1/2 tsp. salt
1 c. grated carrots
1/2 tsp. cinnamon
Powdered sugar
Instructions:
Cream butter until fluffy, sift flour, sugar and
salt and spices together. Add to butter and mix well. Add
vanilla, egg, carrots and nuts. Form into 2 rolls 1 inch in
diameter. Wrap in waxed paper and chill at least 2 hours. Slice
1/2 inch thick and place on ungreased cookie sheet. Bake in
preheated 375° oven for 10-12 minutes. Roll in powdered sugar
while still warm.
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Whole Wheat Flat Bread
–
Submitted by Russ Thain
Ingredients:
2 Cups Whole-Wheat Bread Flour
1/2 Cup white cornmeal
1/2 teaspoon salt
4 tablespoons butter
2/3 cup warm water
Sift flour, measure, then
sift again with cornmeal and salt. Cut in butter and
mix until crumbly. Stir in the warm water and chill.
Roll chilled dough into balls the size of marbles. Roll
out into paper-thin rounds about 4 inches in diameter. Bake
on an ungreased cookie sheet at 375 degrees Fahrenheit
for 5 minutes or until very lightly browned. Cool and
store in a tightly covered can. This dough maybe
wrapped in waxed paper and kept in the refrigerator to be
baked as needed. |
Cream Puffs with Chocolate Sauce
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Submitted by Loretta Overman
Ingredients:
1 C water
6 Tbs butter
1/4 tsp salt
1 C all-purpose flour
4 large eggs
4 oz bittersweet chocolate
1/2 C half-and-half or light
cream
1 Tbs sugar
1 quart vanilla
ice cream, or four C vanilla pudding (cooked and cooled)
Instructions:
Preheat
oven to 400 degrees F. Grease and flour large cookie sheet or
spray it with a nonstick spray that contains flour. In 3-quart
saucepan, heat water, butter, and salt to boiling on medium
until butter melts. Remove saucepan from heat. Vigorously stir
in flour all at once until mixture forms ball and comes away
from side of pan. Add eggs, one at a time, beating well after
each addition, until batter becomes smooth and satiny. Drop
batter by scant 1/4 cups into 10 large mounds, 2 inches apart,
onto prepared cookie sheet. With fingertip moistened with water,
gently smooth tops to round. Bake 40 to 45 minutes or until
puffs are a deep golden-brown. Remove cookie sheet from oven;
with knife, poke hole in one side of each puff to release steam.
Turn off oven. Return cookie sheet to oven and let puffs stand
10 minutes to dry out slightly. Transfer puffs to wire rack to
cool completely. Using serrated knife, slice each cooled puff
horizontally in half. With fingers, remove and discard any moist
dough inside.
Chocolate Sauce
Coarsely chop chocolate. In 1-quart
saucepan, heat half-and-half and sugar just to boiling on
medium-high. Remove saucepan from heat; add chocolate and let
stand 1 minute. Whisk until smooth.
To serve, place 1
scoop ice cream
in each cream puff
base, (or a scoop of chilled pudding). Replace cream puff top,
then drizzle with warm chocolate sauce.
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Crepe Suzette Pancakes (French)
–
Submitted by Linda Cox
Instructions:
Can be made only using
eggs beaten up in a blender,
poor a small amount in a skillet,
with hot butter,
these are very fine and thin.
Use jelly or sugar with butter
and roll up.
They are yummey.
No leavening needed. |
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