Recipes - Suitable for the Days of Unleavened Bread

Unleavened “Bread”

Cheese/Herb Unleavened Bread

2 cups flour
1 cup grated cheese
1 tsp. salt
1/2 cup oil
1/4 cup milk (approx.)

also may add herbs to dough
i.e. 1 tbsp. sun dried tomato
1 1/2 tsp. oregano

-mix, roll out, cut with biscuit cutter
-bake at 375* for 10 minutes

LH

Basic Wholemeal Bread

8oz Wholemeal Flour,
1tblsp Olive Oil,
1tsp salt and water to mix

Rub oil into flour and salt and mix with enough water to make a stiff paste.
Divide into 4 and roll out 'very' thinly.
Place on baking sheets and prick well.
Bake for about 12mins in a hot oven turning upside down half way through.

I use this one for Passover but it can be varied using different flours, butter or adding cheese, garlic or herbs for the other days. (It's even known to be a success with the unconverted!!!)

BH

Trish’s Crescent Rolls

2 C Flour (we mostly use unbleached flour but have used bean flour with very good results)
2 C Cottage Cheese
1 Cup Butter

Cut the butter into the flour then add the cottage cheese. Leave covered in the refrigerator overnight or at least for a few hours.

After thoroughly chilled, lightly flour working surface, and roll portions of about tablespoon size into balls, then roll these ‘balls’ into thin circles. The circles can be sectioned off and rolled into the familiar ‘crescent’ shapes, or left in a circle to be used more like a ‘wrap’.

If using as crescents, bake in oven at 350 degrees until golden brown.

If making flat wraps - - cook in a dry frying pan until done - - just a couple of minutes each side.

Cool them separately before stacking them to put away. Keep the cooked wraps or crescents in an air-tight container in the refrigerator - - or freeze for future use.

DE

Lefse

3 large potatoes – peeled
2 TBL butter
¼ C of milk
1 tsp onion powder
1 C flour

Cook, drain and mash potatoes.

Add Butter and milk, onion powder and flour and mix thoroughly.

Roll tablespoon amounts into balls.

Lightly flour working surface and roll out the balls till they are thin - - like small crepes.

These ‘crepes’ are cooked in a dry frying pan until brown - - doesn’t take very long for each side to brown, so watch carefully.

After they have been thoroughly cooled separately, they can be stacked and put in containers in the refrigerator – ready for use, or freeze them.

These little crepes/pancakes are great with peanut butter, almond butter, apple butter, jam- - as well as fillings made of tuna or salmon mixtures rolled up with lettuce and bits of cheese!!

DE

Cottage Cheese Crescent Rolls

2 cups whole wheat flour
2 cups cottage cheese
3/4 cup butter
1/2 tsp. salt

Divide into 4 equal balls
Roll dough approximately 10 inch diameter
Sprinkle heaping tbsp. of parmesan cheese and 1 tsp. garlic salt
Cut into eighths (as you would a pizza)
Roll toward the center
Bake at 350 for approx. 20 minutes or until lightly brown on top.

For breakfast sweet rolls:
Sprinkle 1 heaping tbsp. brown sugar
Sprinkle 1 tsp. cinnamon
You may add raisins and nuts if desired

PP

Cottage Cheese Rolls

1 cup butter
2 cups flour (can be white, wheat or mixed)
2 cups cottage cheese (small curd)

Mix ingredients together well.
Refrigerate 8 hours or overnight.
Divide dough into 3 balls.
Roll out one at a time on a well floured surface.Thickness should be like a pie crust.
Cut into wedges and roll each piece into a crescent roll shape, large end to small.
Bake 30 minutes at 350 degrees on an ungreased baking sheet.

If desired, frost while warm with powdered sugar thinned with milk and sprinkled with cinnamon.

MW

Paratha

2 cups whole wheat flour
1 ½ tablespoons olive oil
1 heaping teaspoon of salt
¼ - ½ cup ghee

Put flour in a bowl.
Add olive oil and salt.
Slowly add enough water to create a malleable dough that can be rolled.
Knead for 5 – 10 minutes.
Let rest for a bit covered with a damp cloth.

Knead again for 1 minute, then divide into about 10 balls.
Cover with damp cloth.

Heat up a cast-iron griddle to medium.
On a well-floured work surface, take a ball, flatten and roll it into a circle (5” – 7” in diameter).
Brush the top lightly with ghee.
Fold in half and brush top again with ghee.
Fold again. (Should be a triangle shape.)
Roll it out on a well-floured work surface.
Brush griddle with ghee and cook to a golden brown, flipping once and adding more ghee as needed.

Paratha can be stored and then reheated in a 300-degree oven for 8 - 10 minutes.

F & K A

Unleavened Crescent Rolls — with variations

Measure 2 1/3 cups flour and ¼ teaspoon salt into bowl. Cut in 1 stick (1/2 cup) of soft butter (at room temperature) until crumbly.
Stir in 1 egg and 1 cup sour cream. Mix thoroughly.*
Divide the dough into 3 parts. On a floured surface, roll each part out into a circle.
Cut each circle of dough into 8 wedges (like a pie slice), and roll from the large end to the pointed end to form crescent.
Place on cookie sheet; and bake at 375 degrees for 20-25 minutes, or until light brown.

* At this point, the original recipe says to refrigerate overnight or for 8 hours; but I am always in too much of a hurry, and it still turns out fine when I just continue on with the process.

Variations:

For pizza rolls:
Follow directions above, but spread pizza sauce on the circle of dough before cutting and forming the wedges into crescents.

For herb or garlic bread:
After rolling the dough into a circle, spread it with soft butter and sprinkle with herbs (I like dill) or garlic powder before cutting into wedges to form the crescents.

For sweet rolls:
Roll the dough into rectangle shape (instead of circle). Spread with soft butter and then sprinkle with cinnamon & sugar.
Roll the rectangle into a long ‘log’ and then slice (about every ¼ inch) so pinwheel rolls are formed.

PH

Gluten-Free Rice & Millet Pancakes

1 Cup Brown Rice Flour
1 Cup Millet Flour
1 tsp Xanthan Gum
Salt to taste
1 Cup Yoghurt OR Buttermilk OR Milk
3 Cups Water
¼ Cup Olive Oil
4 Eggs

Mix the above ingredients in the order listed. The batter should be fairly thin, or the middles will not cook thoroughly – if not thin enough, just add more water (it will depend upon the type of rice flour used).

Drop by spoonfuls on a griddle at 325 degrees, or in a greased frying pan.
Turn when sides of pancake begin to lift away from the pan and the top is no longer liquid. You can make these either small or large as they will hold together well.

These can be used either as pancakes with syrup in the American fashion, or as “bread” to make sandwiches.

They also make good melted-cheese sandwiches: when the pancakes are cooked, place cheese (and onions, if desired) on top of one and place another pancake on top and cook them until the cheese is melted, turning once – almost like quesadillas!

SD

Unleavened Cheesey Crackers

3 cups Whole Wheat Flour
1 cup Butter
1 cup Cottage Cheese
½ tsp Salt

Sift whole wheat flour and salt together.
Add cottage cheese and butter and blend with pastry blender.
Squeeze into a ball. Form into logs. Chill overnight.
Slice and prick with fork.
Bake 12 minutes at 400 degrees F.

TH

Main Dishes:

Spinach and Feta in Phyllo Pastry

1 small yellow onion, finely chopped
4 Tbsp plus 2 tsp of melted butter or margarine
1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
1Tbsp shipped fresh dill or 1/4 tsp dried dill
1/2 cup (2oz) crumbled feta cheese
1 egg lightly beaten
6 sheets frozen phyllo pastry (from a 171/2-ounce package) thawed by package directions

1) Preheat the oven to 350F. In a 10 inch skillet over moderate heat, saute onion in the 2 tsp melted butter until translucent -3-5 minutes. Add spinach and cook 2 minutes more. Mix in dill. Transfer to a large bowl, mix in cheese, then egg.

2) Lay 1 sheet phyllo pastry on a work surface and brush lightly with some of the remaining melted butter. Top with second phyllo sheet, brush with butter, then top with third sheet and again brush.

3) Cut, fill, and fold the phyllo sheets as directed in box at left. When each triangle is complete, brush with butter (if you plan to freeze the triangles at this point, omit the last brushing with butter)

4) Repeat, using remaining phyllo sheets, butter, and spinach filling to make another 12 triangles.

5) Place triangles on a parchment lined baking sheet and bake until golden brown- about 25 min

Makes 24 triangles.

JS

Thousand Island Pasta

1 cold hard boiled egg
1/2 red or green pepper
2 spring onions
4 stuffed green olives or 1 small gherkin
4 tbsp natural yoghurt
250 ml/9 fl oz mayonnaise
1 tsp fresh chopped parsley
1 tsp tomato puree
a few drops Tabasco sauce
black pepper if desired
225g cold cooked pasta
1/2 cucumber diced small
200g/7oz drained canned tuna

1) Peel the egg and discard the shell. Using a sharp knife remove the pith and de-seed the red or green pepper.

2) Finely chop the egg, red/green pepper, spring onions, olive or gherkin. Transfer the pieces to a large mixing bowl and add the cucumber and tuna.

3) Add the pasta, natural yoghurt, mayonnaise, parsley, tomato puree, Tabasco sauce to the egg mixture. Stir together gently with a large metal spoon until evenly combined.

4) Season with a little pepper and serve.

PH

Crazy Crust Pizza

Brown 1 pound ground beef in a skillet.
Season to taste.
Drain well and set aside.

In a small bowl combine 1 cup flour, 1 teaspoon salt, 1 teaspoon oregano, 1/8 teaspoon pepper, 2 eggs, and 2/3 cup milk.
Mix until smooth.
Pour batter onto greased pizza pan, tipping to spread to all edges of pan.
Top with cooked ground beef and your choice of toppings (mushroom, black olives, green peppers, etc.).
Bake at 425 degrees for 25-30 minutes, or until golden brown.
Remove from oven. Drizzle with pizza sauce and sprinkle with shredded cheese.
Return to oven for 10-15 minutes, until cheese is melted.

Enjoy!

PH

Wine & Herb Cheese Crackers

1/4 cup softened butter
1/2 lb shredded sharp cheddar cheese
3 oz cream cheese
1 1/4 cups flour
1/4 teaspoon dried basil
1/4 teaspoon ground sage
1/4 teaspoon powdered thyme
1/8 teaspoon cayenne pepper
2 Tablespoons dry white wine

Method:
Combine butter, cheddar chesse and cream cheese with electric mixer.
Beat until thoroughly blended.
Add other ingredients.
Form into a long rool about 1 1/2" in diameter. Wrap in waxed paper and chill until firm.
Slice 1/8" thick.
Place on lightly greased dark coated cookie sheet.
Bake at 400 degree F for 10 minutes.
Store in airtight tin.
Freezes very well for later use.

CH

Unleavened Crepes

Blend 1and 1-2 cups flour with 1-2 teaspoon salt.
Add 2 and 1-2 cups milk.
Stir until thick and free of lumps.
Add another 2 and 1-2 cups milk.
Wisk 4 eggs into mixture.
Let mixture "rest" for 15 minutes.
Fry thin crepes on a relatively hot griddle or pan.
Turn them when they stiffen a little on top and get a nice golden color on the bottom.

Tips: Pour batter on well oiled/buttered pan and rotate the pan to spread the batter so it covers the bottom evenly.
When ready to flip, scrape around the edges first to loosen the crepe, then gently roll it off the pan and flip it over.

IH

Desserts:

Pistachio Butterball Cookies

1/2 cup unsalted butter, softened
1/4 cup sugar
3/4 teaspoon vanilla extract
2 tablespoons honey
1 cup all purpose flour
1/4 teaspoon salt
3/4 cup (4 ounces) unsalted pistachios, finely chopped

Preheat oven to 325*

In medium bowl, with an electric mixer on low speed, cream butter, sugar, vanilla, and honey together.
Mix flour and salt together, add gradually to the butter mixture.
Stir in pistachios.

Shape dough in to 1 1/2 -inch balls and place 2 inches apart on ungreased cookie sheets.
Bake in the center of the oven for about 12 to 14 minutes, or until cookies are set but not brown.
Let cookies cool on the sheet for a few minutes, then transfer them to a wire rack to cool completely.

Store in an airtight container. Well-wrapped cookies may be frozen.

(Makes about 1 1/2 dozen cookies.)

LH

Elderflower and Gooseberry Cheesecake

Use an uncooked cheesecake recipe.

Substitute shortbread for the digestive biscuit base and add about 4 tblsp Elderflower cordial to the filling.

Top with a well drained can of gooseberries just before serving.

BH

Lemon Squares

Oven Temp: 350 °
Time: 45 minutes

Pie Filling:
1 cup sugar
1½ cups cold water
¼ cup corn starch
3 egg yolks, slightly beaten
Grated peel of 1 lemon
¼ cup lemon juice
1 tbsp. butter

In medium saucepan combine 1 cup sugar and ¼ cup corn starch.
Stir in water until smooth.
Stir in egg yolks.
Stirring constantly, bring to boil over medium heat;
boil 1 minute.
Remove from heat.
Stir in lemon peel, juice and butter.

Cake:
½ cup butter (one stick)
1 teaspoon lemon extract
1 cup sugar
1 teaspoon vanilla
4 eggs
2 cups flour

Instructions:
Cream butter, sugar and eggs.
Stir in vanilla and lemon extract.
Add flour and mix.
Spread batter into greased 9" x 13" pan.
Run knife through batter to make squares.
Drop spoonfuls of filling into each square. (DO NOT MIX)

Bake in a 350° oven for 45 minutes.

J & B D

Kahlua Buttercream Filled Cookie Cups

Cookie:
1/3 cup Sugar
1/2 cup Butter - softened
1 tsp. Vanilla
1 Egg Yolk
1 cup unbleached flour (I used whole wheat pastry flour)
Dash Salt

Filling:
2 TBS Unsweetened Cocoa powder
1/2 cup softened Butter
1 cup sifted Powdered Sugar
2 TBS Kahlua or other coffee-flavored liqueur

Preheat Oven to 350 degrees.

Cookies:
Grease 24 miniature muffin cups.
In small bowl, beat sugar and butter until light and fluffy.
Add vanilla and egg yolk; blend well.
Stir in flour and salt; mix well.
Chill dough about one hour.
Place 2 teaspoons of dough into muffin cups.
Press dough into bottom and up sides to form shells.
Bake for 10-15 minutes or until golden brown.
Carefully remove from muffin tins - cool completely before filling.

(When you first take out of oven, you may have to press centers down a bit with a wooden spoon)

Filling:
In bowl, beat cocoa and butter until light and fluffy.
Add powdered sugar and liqueur;
blend well.

Spoon filling (or use pastry bag) into cookie cups.
Sprinkle with grated chocolate if desired.
Makes two dozen.

KO

Unleavened Apple-Oatmeal Muffins

1 cup shredded raw apple
1 1/2 Cusp rolled oats
1/4 cup oil
pinch of salt
1/2 cup chopped dates (or raisins)
1/4 cup nuts (optional)

Shred apples and pack into cup.
Combine all ingredients, let stand few mins to absorb moisture.
Mix together firmly with hands/fork.
Spoon into oiled muffin pan, rounding nicely.
Bake 375 for 25 mins.

EP

Four Layer Pie

First layer:
1 cup plain flour
1/2 cup butter (melted)
1 1/2 cups chopped pecans
Mix well. Pat into 9x13 pan. Bake @ 350 degrees for 15 minutes. Let cool.

Second layer:
8 oz. cream cheese at room temperature
1 cup powdered sugar
1 cup cool whip
Mix together, spread over first layer.

Third layer:
2 small instant pudding mix (Use chocolate or lemon pudding)
3 1/2 cups of milk
1 tsp. vanilla
Mix.
Let thicken, spread over second layer

Fourth layer:
Spread cool whip over third layer.

Enjoy!

CE

Unbelievable Coconut Pie

4 eggs
1 ½ cups sugar
½ cup flour
¼ cup melted butter
2 cups milk
1 ½ cups coconut
1 teaspoon vanilla

Combine all ingredients in the order given.
Place into a greased 10-inch pie pan.
Bake at 350 degrees for 45 minutes, or until golden brown.
(The middle will appear rather soft, but it will be solid enough to cut after it has cooled.)
The results will be a pie that forms its own crust as it bakes.

PH

Unleavened Mini Pecan Muffins

Mix ½ cup melted butter, 2 eggs, and 1 cup brown sugar until well blended.

Add ½ cup flour, 1 teaspoon vanilla (or almond) extract, and 1 cup chopped pecans; and stir well.

Pour into greased mini-muffin tins, and bake at 350 degrees for 12-15 minutes.

PH

Apple Crisp

3 pared sliced apples
1/4 cup water
1/2 t. cinnamon
1/3 cup butter
1 1/2 t. lemon juice
1/2 cup rolled oats
1/2 cup flour
3/4 cup brown sugar
1/4 salt

Put apples in 9" pan,
sprinkle with salt and cinnamon.
Pour in water.
Drizzle with lemon juice.

In separate bowl, mix flour, sugar, and oatmeal.
Cut in butter until pea-sized.
Spread over apples and pat firmly.

Bake at 350 degrees for 1 hour.

JH

Applesauce Cookies

1 cup brown sugar
1/2 t. salt
3/4 cup oil
1 t. vanilla
1 cup thick applesauce
4 cup rolled oats
1/2 cup nuts
1/2 cup flour
1 egg

Beat brown sugar and oil together, add remaining ingredients and mix well.
Drop from spoon onto greased baking sheet.
Bake at 375 degrees for 20 to 25 minutes until well browned.

JH

Swedish Pancakes

3 eggs
1/2 t. salt
1 1/2 cup milk and oil for frying
1 cup flour

Mix all but oil with hand beater until well blended.
Prepare large frying pan by heating to medium hot.
Put about 1 teaspoon of oil in a skillet (enough to cover bottom).
Pour 3/4 ladle of batter into pan and tilt pan immediately so it covers bottom completely.
When it appears "dry on top," turn over.
Remove and serve rolled or folded, spread with butter and maple syrup; or roll with strawberries.

(very, very good and wonderful filled with blueberries like a crepe)

JH

Czechoslovakian Fruit/Nut Pastries

1 lb of butter
1 lb of cream cheese
5 cups of flour,
Fruit filling OR Chopped Nuts, Honey & Raisins
Powdered/Icing Sugar

blend butter, cream cheese and flour well,
Refrigerate at least two hours.
Flour Board
Divide Dough and roll out to 1/8 of an inch thick,
Cut into 3 inch squares,
Fill with Fruit filling, or ground nuts mixed with Honey and raisins,
Then roll up and Bake at 350 for 12 mins,
When cooled sprinkle with Powdered Sugar
I think all will like this!

B & C H

Dessert/Breakfast Bars: Oatmeal Bars

1 cup butter
1/2 cup brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
1 cup old fashioned oats
1 cup chopped nuts (I added a few handfuls of chocolate chips-just because I like chocolate!)

Method:
Cream butter and sugars.
Add eggs and vanilla. Mix well.
Add flour, salt, oats & nuts. Mix well.
Turn into 9 x 13 x 2 inch pan.
Bake in 350 degree F oven for 30 minutes (depending on how accurate your oven is).
You can frost with butter cream frosting, if desired (I didn't).
Cool and cut into bars.

CH

Swiss Butterhorns

2 cups sifted Flour
1/3 cup Butter
1 Egg yolk
½ cup finely chopped nuts
½ cup Sugar
¼ tsp Salt
1/3 cup Margarine
¾ cup Sour Cream (dairy)
¾ tsp Cinnamon

Measure flour and salt into bowls: cut in/rub in butter and margarine.
Stir in egg yolk and sour cream. Mix well.
Shape dough into ball: wrap in waxed paper. Chill overnight.
Divide dough into 3 parts.
On lightly floured board, roll each into 12 inch circle, then cut in 12 pie-shaped wedges.
Blend sugar, nuts and cinnamon. Sprinkle each wedge with sugar mixture.
Starting at wide edge, roll up.
Place on greased baking sheet with point tucked underneath.
Bake at 375 degrees for 20 to 25 minutes. Remove from oven.
Frost at once with 1 cup powdered/icing sugar blended with 2 tablespoons hot water and ¼ teaspoon vanilla, if desired.
Makes 3 dozen.