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Unleavened Recipes Thanks for all the delicious recipes sent in by our readers. Let us know what your favorites are!
Brownies
Mix all ingredients, bake for 30 minutes at 350 degrees Fahrenheit. -- Linda Cole, Oregon Coconut Bars
Cream shortening; add 1/2 cup sugar, 1 cup flour and 1/4 teaspoon salt. Mix well, spread into greased 9 inch by 12 inch pan. Bake in 375 degree Fahrenheit oven for 10 minutes. Mix remaining ingredients and spread evenly over mixture in pan. Bake 20 minutes more. Cut into 1 inch strips. -- Linda Cole, Oregon Deep Pan Pizza Crust batter:
Topping:
Mix the eggs, milk, flour, salt and seasoning together. Pour it into a 9 by 13 inch greased pan. Brown the ground beef and onion. Add mushrooms. Arrange topping over batter. Bake in oven at 425 degrees Fahrenheit for 25 minutes. Remove from oven. Top with pizza sauce and cheese. Return to oven for 10 minutes. -- Mary Ann Aust, Alabama Farfel Cheese Rolls
Preheat oven to 425 degrees Fahrenheit. In a bowl, mix all ingredients. Coat a non-stick cookie sheet with cooking spray. Drop batter by the tablespoonful onto the cookie sheet. Place on bottom oven rack and bake for 5 to 7 minutes. Spray tops with cooking spray, turn over and continue baking for another 5 minutes. Makes 16. -- Patti Josifek, California Flourless Chocolate Cake
Glaze:
Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch-diameter springform pan. Line bottom of pan with waxed paper; butter paper. Wrap outside of pan with foil. Melt chocolate and butter together in heavy saucepan until smooth. Remove from heat and cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean, dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks are formed. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Loosen cake from sides with knife and remove pan sides. Turn cake over onto serving plate and peel off waxed paper. For glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat and add chocolate, whisking until melted and smooth. Spread 1/2 cup of glaze smoothly over top and sides of cake and place in freezer for approximately 3 minutes to set. Pour remaining glaze over the cake and smooth over sides and top. Chill until glaze is firm, about 1 hour. Garnish with fresh mint leaves or fresh raspberries. Cut in wedges and serve at room temperature. Note: cake will have a very moist texture. -- Ms. Terry Kay Hoffman, Arizona Light as a Feather Waffles
Cream butter until smooth then add egg yokes followed by sour cream, flour and vanilla. Beat egg whites until stiff but not dry then fold into other ingredients. Bake in preheated waffle iron. The oat flour not only makes these special but lower in carbohydrates. Makes one large waffle to serve four (or two very hungry people). -- Richard A. "Tige" Herndon, Colorado Mini Pecan Muffins
Mix all ingredients well, then add pecans last. Spoon out into well buttered mini muffin pans. Do not preheat pans or butter used to grease the muffin pans. Bake in 350 degree Fahrenheit oven for 25 minutes. Should make 24 mini muffins. -- Nancy Worthen, Texas Passover Indian Rolls
Preheat oven to 375 degrees Fahrenheit. In a medium bowl, combine dry ingredients. In a saucepan, bring water and oil to a boil. Mix into matzo meal mixture. Add egg whites, one at a time, and beat thoroughly after each one. Beat for 2 minutes. Set aside for 10 minutes. Coat skillet with cooking spray and fry garlic and scallions together for a minute. Add cilantro, stir for one minute more. Generously coat a foil-covered cookie sheet with cooking spray and drop matzo batter by the spoonful. Slightly flatten each and make an indentation in the center. Place 1/2 teaspoon of the onion-garlic mixture in each indentation. Bake for 35 to 40 minutes. Pull up from foil immediately. Makes 10 rolls. -- Patti Josifek, California Ricotta Pancakes
Blend all ingredients in food processor or blender then pour onto hot buttered griddle. Powdered egg whites (Just Whites) add body, but can be omitted for thinner cakes. Serves two or more. -- Richard A. "Tige" Herndon, Colorado Spiced Shortbread
Icing:
Preheat oven to 350 degrees Fahrenheit. Grease a glass 8 inch by 8 inch pan. Beat room temperature butter and sugar together until fluffy. Sift in flour and cardamom, add vanilla and almond extracts and mix well. The dough will be on the dry and crumbly side. Press the dough evenly and firmly into the pan. Bake for 30 to 35 minutes, until the edges are golden and center is firm to the touch. Cut into squares while warm, then let cool before icing. To prepare icing, sift sugar into a small bowl. Add pure vanilla extract and pure almond extract. Drizzle in milk while mixing with a small whisk or fork. Add milk slowly enough that you can stop when a good drizzling consistency is reached. Yields 24 small squares. Preparation time is 10 minutes and baking time is 30 to 35 minutes. -- Pat Jones, Tennessee Strawberry Bars
Glaze:
Crust:
Preheat oven to 350 degrees Fahrenheit. Lightly butter a 15 by 10 by 1 inch baking pan. Puree strawberry jam so it will spread evenly. To make glaze: In small saucepan, combine butter, sugar, apple juice and honey. Heat to boiling over low heat; boil 1 minute. Remove from heat and set aside until ready to use. To make crust: In a large bowl, stir together flour, sugar and salt. Cut in butter until pieces are very fine. Add egg and blend until texture comes together. Crumble mixture evenly over bottom of pan. Press dough into an even layer. Place strawberry jam in small saucepan and heat just until it is warmed and easy to spread. Spread in thin layer over cookie dough. Sprinkle evenly with almonds. Drizzle with honey glaze. Bake bars for 25 minutes. Cool before cutting into bars. Makes 28 bars. -- Patti Josifek, California Unleavened Pizza Crust:
Preheat oven to 425 degrees Fahrenheit. Grease large baking sheet; if desired, sprinkle with cornmeal. Put 2 1/3 cups flour in large, greased mixing bowl. Add olive oil. Mix milk and egg, then add to flour mixture. Stir until mixture is moist and crumbly. Add water gradually until mixture clings together (you may not use all of the water). Use fingers to shape dough into a ball. On lightly floured surface, knead in enough of the remaining flour to make a dough that is smooth and elastic, and not sticky. Roll into a 15 inch by 10 inch rectangle; place onto baking sheet. use a fork to prick the crust evenly. Build up edges slightly. Place in oven for 12 minutes or just until golden. Remove and spread evenly with pasta sauce. Sprinkle with cheeses, olives and mushrooms. Be sure to spread toppings evenly to edges. Sprinkle with seasoning and onions. Return to oven for 15 minutes or until cheese is melted. Let cool for five minutes before cutting. Serves four. **If you like, you may substitute equal parts of oregano and thyme and a pinch of rosemary. -- Katherine Rowland, Indiana (This is my original recipe, modified from the one my mother has been using for over 20 years. It was a family favorite while I was growing up, and is still a favorite now that I have my own family.) Unleavened Popovers
Preheat oven at 425 degrees Fahrenheit. Blend all ingredients until smooth and bubbly. Grease muffin tins well with butter. Pour batter into muffin cups 1/3 full. Bake 30 to 40 minutes. -- Linda Cole, Oregon Copyright 2000 by United Church of God, an International Association All rights reserved. |
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