Recipes for ULB Page 7
Christian Churches of God
No. R2
Recipes for the Days of
Unleavened Bread
(Edition 1.0 20000408-20000408)
Most of these recipes have been re-copied from a collection of recipes previously compiled by members of the Worldwide Church of God in Canberra, Australia.
Christian Churches of God
PO Box 369, WODEN ACT 2606, AUSTRALIA
Email:
(Copyright ã 2000 Christian Churches of God)
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Recipes for the Days of Unleavened Bread
Recipes for ULB Page 7
Unleavened Bread
4 cups plain wholemeal flour
2 egg yolks
2 tablespoons vegetable oil
3 tablespoons butter
1 1/2 teaspoons salt
220 ml milk or water
ADD salt to flour.
CUT UP butter into small pieces and add to flour.
BEAT egg yolks, oil and milk or water together.
ADD mixture to flour, stir well, then knead.
DIVIDE dough into pieces about the size of a golf ball and roll out thinly.
BAKE in a moderate oven 1800 C (3500 F) until golden brown.
(Dale Nelson)
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Unleavened Flapjacks
1/2 lb butter
1 cup brown sugar
125 grams wholemeal flour
1 cup coconut
2 cups rolled oats
MELT the butter.
ADD the dry ingredients.
PRESS into a swiss roll tin.
BAKE at 1800C (3500F) until golden brown (about 20 -25 minutes)
CUT while hot.
(Rosemary Robertson)
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Cheese Popovers
1 cup wholemeal flour
2 eggs
Pinch of salt
200 ml milk
Pinch cayenne pepper
Grated tasty cheese
SIFT flour, salt, cayenne pepper into mixing bowl.
BEAT eggs and milk together and STIR into dry ingredients.
STIR the batter thoroughly, COVER and STAND for 1 hour.
PUT a little grated cheese into the bottom of a well greased patty pan.
POUR batter over cheese in patty pans until pan is about 2/3 full.
SPRINKLE with more cheese over top.
BAKE for approximately 15 minutes in hot oven, 2300C (4500F).
Serving suggestion: very nice served with soup.
(Rosemary Robertson)
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Wholewheat Crackers
4 cups wholewheat flour
1 1/2 - 1 3/4 cups. sour cream
1 teaspoon salt
ADD enough sour cream to four and salt to make a soft manageable dough.
ROLL out, cut into squares or whatever shapes desired.
BAKE at 1800C (3500F) until golden.
(Rosemary Robertson)
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Peanut Honey Crisps
155 gram peanut butter
2 tablespoons honey
500 gram wholewheat flour
Pinch salt
DISSOLVE peanut butter in about 250ml (1/2) pint water.
ADD honey to peanut butter and water.
ADD salt and blend in to flour. Form a stiff dough.
ROLL very thin, cut as liked.
PRICK with fork.
BAKE in a hot oven until crisp.
(Rosemary Robertson)
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Tasty Flaky Piecrust
Makes about 6 crusts, can freeze extras.
Works well with turnovers, meat pies or cream fillings
4 cups flour
1 1/2 cup shortening
1 tablespoon sugar
1 tablespoon vinegar
1 egg
1 cup water
1 teaspoon salt
CUT shortening into flour.
BEAT egg, add water, sugar, salt and vinegar.
ADD egg mixture to flour mixture.
KNEAD slightly -on floured board.
BAKE
(The Worldwide News)
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Rich Fruit Cake
500 grams butter
8 eggs
1 tablespoon black treacle
1 or 2 grated rinds of lemons/oranges
teaspoon almond essence
500 grams dates
750 grams raisins - stoneless
500 grams currants
500 grams chopped walnuts and almonds
500 grams moist dark sugar
500 grams wholemeal flour
1 teaspoon each of cinnamon, nutmeg, mixed spice.
1 teaspoon vanilla
500 grams apricots
500 grams glace cherries
600 grams sultanas
250 grams finely chopped peel
1/4 pint rum or brandy
LINE a 25 cm (10") square tin with greaseproof paper.
WASH the fruit carefully-leave moist but not wet.
CREAM the butter and sugar until fairly light in texture.
BEAT in whole eggs one at a time.
ADD essences and treacle.
ADD flour and spices and orange/lemon rind.
STIR very evenly - do not beat.
ADD all the fruit and mix well - gently.
Mixture should be a soft dropping consistency - ADD a tablespoon of water if mixture is too stiff.
SPOON into lined tin and level off.
BAKE in middle of oven 150'C (3000F) for 1/2 hour, then 1350C (2750F) for the rest of the time - 41/2-5 hours. This cake must be baked slowly.
COOL in tin.
REMOVE paper, pierce with a fine skewer, pour over 1/4 pint of rum or brandy.
WRAP in foil.
STORE in a cool dry place for at least 6 weeks.
(Rosemary Robertson)
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Coffee Cream Biscuits
Makes 15 complete biscuits
Base
125 grams butter
1-1/2 cups plain flour
1/4 cup sugar
1 teaspoon vanilla
1 egg
1 teaspoon instant coffee powder
Filling
60 grams butter
3/4 cup icing sugar
3 teaspoon Tia Maria or coffee liqueur
1/2 teaspoon instant coffee powder
CREAM butter, sugar coffee powder and vanilla until light and creamy.
ADD egg, beat well
ADD sifted four, mix well.
PUT small teaspoonfuls on lightly greased tray.
FLATTEN with fork.
BAKE in moderate oven for 10-12 minutes until pale golden.
COOL on trays.
JOIN biscuits with filling.
Filling
BEAT butter and coffee powder until soft and creamy.
GRADUALLY add sifted icing sugar and BEAT well.
MIX liqueur well.
(C. Chalmers)
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Welcome Wafers
(unleavened)
Makes 40 crackers
3/4 cup butter
1/2 cup shredded cheddar cheese
1 teaspoon snipped chives
1/2 garlic clove, minced
1 cup wholewheat flour
1 teaspoon snipped parsley
1/3 cup crumbled blue cheese
CREAM butter, cheddar and blue cheese.
MIX flour, garlic, parsley and chives.
Depending on flour used, you may need to add a little cold water to make pie crust consistency so it will hold together.
SHAPE in 4cm (1-1/2") rolls; chill.
SLICE and BAKE at 1900C (3750F) for 8-10 minutes.
(Mrs B. Tyler)
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Parmesan Crescents
(Unleavened)
Makes 32 crescents
3/4 cups butter
2 cups cottage cheese
2 cups plain flour
Pinch of salt
1 cup grated parmesan or sharp cheddar cheese
BEAT together the butter and cottage cheese.
ADD flour. (chill if dough is too soft to handle)
DIVIDE into 3 or 4 balls.
PRESS each ball out to 23 cm (9") round.
SPRINKLE each round with 3 tablespoons Parmesan cheese.
CUT into 8 wedges.
Beginning with the wide side of each wedge roll towards the point.
PLACE point side down on prepared baking sheets.
SHAPE into crescents.
SPRINKLE tops lightly with remaining parmesan cheese.
BAKE 20-25 minutes or until golden in oven preheated to 2050C (4000F).
When done: Immediately loosen from baking sheets and place on racks to cool.
May be frozen. Serve warm.
(Mrs B. Tyler & Mrs S. Orchard)
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Fruit Nut Loaf
1 cup brown sugar
1 cup cut-up dried fruit
1 tablespoon butter
2 cups flour
1 cup water
½ cup nuts
2 eggs
½ teaspoon salt
MIX together brown sugar, water, dried fruit, nuts and butter in a saucepan.
STIR over medium heat until butter is melted.
SET ASIDE
When cool add well beaten eggs, then flour and salt.
BAKE in 22.5 cm x 12.5 cm (9”x 5”x3”) loaf pan until brown and done.
(The Worldwide News)
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Wholemeal Bran Biscuits
Makes 36 biscuits
2 cups unprocessed bran
125 grams butter
1 cup wholemeal plain flour
2 eggs
COMBINE bran, sifted flour, sugar and roughly chopped cold butter in food processor, process until butter is cut through dry ingredients evenly.
ADD eggs to processor, process until ingredients are combined.
If no food processor, process until ingredients are combined.
RUB butter through dry ingredients with finger tips, ADD lightly beaten eggs to ingredients and MIX with a fork.
TURN mixture on to lightly floured board, KNEAD LIGHTLY into smooth shape.
DIVIDE DOUGH in half.
PRESS each half evenly over base of two lightly greased 30cm x 15cm (12"x6") swiss roll tins.
Use knife to MARK each of the biscuit mixtures into 18 pieces each.
CUT through mixture with knife.
MARK each biscuit shape in half without cutting through mixture.
PRICK each biscuit half with fork.
BAKE in moderate oven for 15 minutes, or until lightly browned.
CUT through biscuits while hot, lift onto wire racks to cool.
(Mrs L. Sturgiss)
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Cheese Bread
1/2 lb longhorn cheese
1/2 lb jack cheese
1 cup flour
1 teaspoon salt
3 eggs
1 1/3. cup milk
1/2 cup butter, melted
GRATE cheese.
MIX all ingredients together
POUR into greased pan.
BAKE in 1800C-(3500F) oven for 45 minutes.
(The Worldwide News)
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Irish Potato Cakes
Serves 3
2 medium potatoes
1/2 cup wholewheat flour
1/2 onion, grated
1 egg
3/4 teaspoon salt
1/4 teaspoon caraway seed (optional)
PEEL potatoes and leave in a bowl of very cold water.
BEAT egg in another bowl, pat potatoes dry and grate coarsely into bowl. ADD four and onion, salt and caraway seed.
HEAT vegetable oil in skillet, DROP batter in teaspoonfuls.
FLATTEN, fry until golden, drain.
Serve with eggs.
(The Worldwide News)
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Sesame Potato Biscuits
Makes 2 dozen
2 cups flour
1 1/2 teaspoon salt
I cup butter
1 cup cold mashed potatoes
4 egg yolks
1 egg white
2 tablespoons sour cream
1/4 cup Sesame seeds
PREHEAT oven to 4000F.
COMBINE four and salt in a large mixing bowl.
CUT in butter until mixture resembles coarse crumbs.
STIR in mashed potatoes 3 egg yolks and sour cream
KNEAD for 1 minute until smooth. Wrap and chill in refrigerator 20
minutes. Repeat this 3 times.
ROLL dough 0.5 cm (1/4") thick and roll into biscuits.
BEAT egg white and yolk.
BRUSH biscuits with egg and DIP in seeds.
BAKE for 15 to 20 minutes.
(The Worldwide News)
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Supper Cheese Pancakes
2/3 cup cottage cheese
1/4 cup grated yellow cheese
1/2 cup tofu, diced fine or chopped (or substitute 1 cup cottage cheese)
1/2 cup wholewheat flour
1/2 cup chopped onion
2 tablespoons Parmesan cheese
1/2 teaspoon salt
1 tablespoon parsley flakes
MIX all ingredients together.
PAN FRY on oiled griddle, over medium heat 2 to 3 minutes on each side.
(The Worldwide News)
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Jam Fancies
1 cup all purpose flour
1/2 cup butter
1/8 teaspoon salt
125 grams cream cheese
raspberry jam
1 egg, beaten
SIFT flour and salt; add butter and cream cheese in small pieces.
BLEND thoroughly with pastry blender
SHAPE into ball, wrap and refrigerate.
LIGHTLY GREASE and FLOUR 2 cookie sheets.
ROLL OUT dough to 0.3cm (1/8") thickness
CUT out shapes with cookie cutter.
PLACE 1 scant teaspoon of jam in center of half the cut shapes.
BRUSH EDGES of pastry with beaten egg.
COVER with rest of shapes, PRESS edges firmly.
BRUSH top of each with beaten egg.
BAKE in 2000C (4000F) oven for 10 to 12 minutes.
(The Worldwide News)
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Chocolate Chip Cookies
1 cup brown sugar
1 egg
1/2 cup nuts
1 cup oil
1 teaspoon vanilla
1/2 pkg. chocolate chips
1/4 cup sugar
2 cups flour
1 teaspoon salt
BLEND oil brown sugar, sugar and vanilla.
ADD egg, flour, chocolate chips, nuts and salt.
BAKE at 1900C (3750F) for 10 minutes.
COOL and store.
(The Worldwide News)
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Granola Bars
3 1/2 cups toasted rolled oats
1/2 cup flaked or shredded coconut
2/3 cup butter, melted
1/3 cup honey, corn syrup or molasses
1 egg
1 cup raisins or 6 oz semisweet chocolate pieces
1 cup chopped nuts
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla
1/2 teaspoon salt.
PLACE oats on ungreased cookie sheet in preheated 1800C (3500F) oven for 20 to 25 minutes.
COMBINE all the ingredients, mix well.
PRESS firmly into well greased 39cm x 26.5 cm (15 1/2"x10 1/2") jelly roll pan.
BAKE in preheated 1800C (3500F) oven for about 20 minutes. COOL.
CUT into bars.
Store in tightly covered container in cool dry place or in refrigerator.
(The Worldwide News)
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Tropical Peanut Squares
Makes 36 squares
1/2 cup corn syrup
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
3 cups oven toasted rice cereal
1 cup flaked coconut
MEASURE corn syrup and sugar into large saucepan.
COOK over medium heat, stirring constantly until sugar is dissolved and mixture bubbles.
REMOVE from heat.
STIR in peanut butter.
POUR mixture over cereal and coconut.
STIR until well coated.
PRESS evenly into buttered 20 cm (8") square pan.
CUT into squares.
(The Worldwide News)
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Cheese Strudel
2 cups flour
1 cup cold water
1 teaspoon salt
Cheese Filling
500 grams cottage cheese or dry cottage cheese
1/4 cup sugar
pinch of salt
KNEAD all ingredients until smooth. Sprinkle surface with flour so dough doesn’t stick.
ROLL OUT until dough is smooth forming a circle 18 cm (12") diameter. CUT dough into 7 pieces.
BRUSH with oil.
SPREAD cheese filling all over and ROLL UP.
PUT into a greased pan
BAKE at 2300C (4500F) for 15 minutes then SHUT OFF oven and let stand in oven for 5 minutes. REMOVE from oven and cover with a cloth.
(The Worldwide News)
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Torta Bretone (Italian)
This is more a pudding than a cake.
3 cups milk, lukewarm
175 grams brown sugar
vanilla
1 package prunes, pitted
4 eggs
cinnamon
1 cup flour
pinch of salt
PLACE prunes in bottom of buttered pan.
MIX four, sugar and salt in bowl.
ADD eggs.
ADD milk a little at a time, mixing well.
ADD vanilla to taste.
POUR over prunes.
SPRINKLE with some cinnamon.
DOT with butter.
1 cup flour
pinch of salt
BAKE at 1800C to 1900C (3500F to 3750F) for 1 hour or until toothpick test comes out clean.
(The Worldwide News)
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