1. food and drink
2. desserts and baking

The Unleavened Cookbook
Compiled by
The Mid-Atlantic
Living Church of God Congregations
This cookbook has been compiled for the 2012 Spring Holy Day season. We would love to have feedback
on the recipes included this year for future reference.
Table of Contents
Acknowledgements................................................................... ii
What is Leaven? ....................................................................... iii
Quick Reference: Leavening Agents ...........................................vi
Cooking Measurement Equivalents ..........................................vii
Breakfast .................................................................................. 1
Breads ...................................................................................... 5
Crackers .................................................................................. 22
Main Dishes and Sides............................................................. 27
Cookies ................................................................................... 40
Brownies, Bars, and Fudge ...................................................... 52
Desserts .................................................................................. 64
Pie Crust ................................................................................. 73
Gluten-Free Recipes ................................................................ 75
Appreciation is given to those listed below whose recipes compile the
“Unleavened Days Cookbook”
of the
Mid-Atlantic Church of God
Recipes Reprinted from:
“The Upper Mid-West Living Church of God Congregations”
“The Good News Magazine”
“The Living Church News”
“The Worldwide News”
“Savoring the Sabbaths Cookbook”
Individual Acknowledgement is given to:
Celeste Loper
Bill Williams, Sr.
Mavis Christenson
Nancy Hargett
Pat Clinton
Lonna Erwin
Opal Staples
Marie Showalter
Jana Clark
Margie Dulaney
Shirley Stevens
Joette Monson
Opal Mauch
Sandy Loving
Carol Smith
Sharon Ditrapani
Marie Aertker
Ruth Ann Kesner
Lucille Hart
Brenda Nevels
Mrs Leonard Halliday
Margaret Hoffman
Pat Viera
Herman Kesner
Darlene Kesner
Jenny Engle
Colleen Frank
Rachelle Lien
Judy Schwemm
ii
WHAT IS LEAVEN?
As you know, during the Days of Unleavened Bread, we are to have no leaven or leavened products in
our homes (Exodus 12:15; Exodus 13:7). This includes any agent that produces fermentation and causes
dough to rise – yeast, baking soda, baking powder, and the like. Items such as bread, cake, crackers,
cookies, and prepared cereals and pies, which contain leavening, of course, must be put out. Doing so is
symbolic of putting both the visible and the hidden sins out of our lives.
January – April (1971) Good News Magazine
The Bible Answers Your Questions:
Question:
Just what is leaven? Which foods are to be avoided during the Days of Unleavened
Bread?
Answer:
God uses leaven to typify sin (I Corinthians 5:1-8). Sin puffs up just as physical leaven
puffs up (verse 2). Unleavened Bread is a type of an unleavened life.
To understand exactly what is included in the leaven we are to avoid during the Days of Unleavened
Bread, let’s first notice some of the Hebrew words translated “leaven” in the Old Testament. Mechametz
refers to leavening agents – substances used to puff up or produce fermentation, causing dough to rise.
Yeast, bicarbonate of soda (baking soda) and baking powder are such substances.
Another Hebrew word rendered “leaven” is she-ohd. This literally means “sourdough,” a naturally
fermenting yeasty batter which was the most common leaven of the Israelites, and which is still often
used to cause baked goods to rise and become light in texture.
These leavening agents cause food to become chametz. This Hebrew word is translated “that which is
leavened” in Exodus 12:19. It is also translated “leavened bread” in a number of places. It refers to all
foods that leaven has caused to rise, including bread, cake, some crackers, certain cookies, some prepared
cereals and pies. A few candies and other foods also make use of leavening agents. If you are in doubt
about any product, check the list of ingredients on the wrapper.
Instead of eating leavened bread, we have the positive command to eat unleavened bread for seven days
(Exodus 13:6). We may also eat unleavened pies and cereals together with all the meats, drinks, fruits
and vegetables we normally consume.
Most stores carry a variety of unleavened bread. These include Jewish and whole-wheat Matzzoth, Rye
Krisp, hard tack and a number of flat breads. Always check the ingredients of the label to be sure.
Some have asked about using egg whites in baking. Egg whites should not be used as a substitute for
leaven, in a deliberate attempt to circumvent the spirit of the law. On the other hand, beaten egg whites
used in meringue on pies and other deserts do not constitute a leavening agent. They have not been used
to puff up any product baked of four or meal.
Others have noticed the term “yeast extracts” on the labels of certain foods and have wondered if they
should be avoided. These are derivatives of yeast that cannot be used as leavening agents. It would
therefore be permissible to use a product containing yeast extracts provided, of course, that it does not
iii
contain any actual leavening agent. Some people also buy brewer’s yeast from health food stores. This
form of yeast is totally dead and should not therefore be considered as leaven. It should also be
mentioned that cream of tartar, by itself, is not a leavening agent either.
Occasionally a question comes up about beer or other fermented drinks. There is nothing in the entirety
of Scripture to indicate any restriction on the kind of beverages we consume during the Days of
Unleavened Bread – no mention of these being the “Days of Unleavened Beverages.” The fact is that in
all cases where the Days of Unleavened Bread are mentioned, the reference is always to the example set
by the children of Israel when they came out of Egypt without any leaven in their dough (see Exodus
12:39). There is no reference to the invisible yeast or result of it in either beer, wine or other beverages.
Naturally fermented wine was customarily consumed by the Israelites at God’s Festivals. If God had
intended a ban on fermented beverages during the Days of Unleavened Bread, it would undoubtedly have
been mentioned. In fact, such mention would have been necessary. Yet the command adds no more than
is found in Exodus 13:6-7: “Seven days thou shalt eat unleavened bread…and there shall be no leavened
bread seen with thee in all thy quarters.”
If you are unsure about a particular food and unable to find the answer, you should refrain from eating it,
“for whatsoever is not of faith is sin” (Romans 14:23).
We should all see to it that we do eat some unleavened bread during each of the seven Days of
Unleavened Bread. Remember that it is a positive command. By eating the “bread of affliction” we are
reminded of our having been in bondage to sin, from which we are now delivered.
If it occurs, as in all probability it will, that partway through the Feast you find some leavened product
that had somehow escaped your scrutiny, put it off your property immediately. This is a type of those
hidden sins that we don’t always discover upon conversion. We must keep on putting out sin (leaven)
until the process is complete, as is signified by the very fact that there are seven – the complete number –
of Days of Unleavened Bread.
God intended the Days of Unleavened Bread to be a type to remind us that we are to be unleavening our
lives spiritually by putting out the spiritual leaven of SIN – not for seven days only, but throughout our
ENTIRE LIVES. “Therefore let us keep the feast, not with old leaven, neither with the leaven of malice
and wickedness; but with the unleavened bread of sincerity and truth” (I Corinthians 5:8).
iv
Ambassador College Correspondence Course – Lesson 26
Comment:
Leaven is any substance used to cause dough to rise by fermentation. Yeast, bicarbonate
of soda (baking soda), baking powder and sourdough are leavening agents. Leavened foods include most
breads, crackers, cakes, cookies, biscuits, pastries and some pies and prepared cereals. A few candies and
other foods are also leavened. If one is in doubt about any product, he should check the list of ingredients
on its package. If still not sure about a particular food, it should not be eaten during the Feast (Romans
14:23).
All leaven and leavened foods should be removed from one’s premises before the beginning of the first
Holy Day. They should not be stored in another room. The morning after the New Testament Passover
service, which is still the Passover day, is a convenient time to finish removing any leavening agents or
leavened bread. It is wise to arrange purchases so that when Passover comes, there will be little leaven to
discard. Removing these inexpensive products is one way God tests us to see how much we value
obedience to Him.
If during the Feast some accidentally overlooked leaven is found in the home, it should be thrown away
immediately. This is a good lesson for us as it is a type of the hidden sins we aren’t aware of at baptism.
As we grow in spiritual knowledge and understanding, we become aware of more sins to overcome. We
must immediately put the leaven of sin out of our lives when it is discovered!
v
Quick Reference: Leavening Agents
Leavening Agents:
Yeast
Baking Soda
Sodium Bicarbonate
Baking Powder
Sodium Phosphate (can be used as an agent)
Sourdough
Not a leavening agent:
Brewers yeast
Yeast extract
Torula yeast
Autolyzed yeast
Nutritional yeast
Cream of Tartar
vi
Cooking Measurement Equivalents
1 tablespoon (tbsp) = 3 teaspoons (tsp)
1
/16 cup = 1 tablespoon
1
/8 cup = 2 tablespoons
1
/6 cup = 2 tablespoons + 2 teaspoons
1
/4 cup = 4 tablespoons
1
/3 cup = 5 tablespoons + 1 teaspoon
3
/8 cup = 6 tablespoons
1
/2 cup = 8 tablespoons
2
/3 cup = 10 tablespoons + 2 teaspoons
3
/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)
Source: United States Dept. of Agriculture (USDA).
vii
BREAKFAST
Swedish Pancakes
Mix together:
½ C whole wheat pastry flour
½ tsp salt
Add:
1 C milk
4 eggs
2 Tbsp butter
Heat large frying pan and brush with butter or oil; sauté a fourth of the batter on both sides until
light brown. Keep hot while cooking through more. Syrup may be used or fresh sweetened
berries. For thin pancakes use only ¼ cup of pastry flour and omit butter.
Bran Pancakes
3 eggs
½ tsp vanilla
1 C whole-wheat flour
2 ½ C milk
1 ½ tsp honey
1 C bran
Blend all ingredients at high speed. Bring to heavy-cream consistency. Butter skillet. Makes
thin, light pancakes. Serves about 8.
Finnish Whole grain Pancakes
2 C milk
1 ½ Tbsp melted butter
2 eggs
½ tsp salt
1 ½ C unsifted whole wheat flour
1 tsp honey
Combine ingredients and mix thoroughly. Cook on lightly greased griddle or fry pan (¼
cup at time) When bubbles appear turn pancake and brown on other side. Serve with
butter and honey, fresh fruit or desired topping. As a main dish or lunch box item can be
rolled with cheese or meat filling.
1
Golden Delight Pancakes (or Waffles)
1 C cream style cottage cheese
6 eggs
½ C sifted flour
¼ C oil
¼ C milk
¼ tsp salt
½ tsp vanilla
Put all ingredients into blender. Mix on high speed one minutes, stopping to stir down
once. Heat griddle, lightly oil, Use ¼ c batter per pancake. Brown on both sides. Serve
with syrup, honey, yogurt or fruit. Makes 20 pancakes.
Apple Pancakes
3 eggs
1 Tbsp sugar
¼ tsp cinnamon
¼ C butter
3 Tbsp flour
2 C sliced apples
3 Tbsp sugar
2 Tbsp lemon juice
Preheat oven to 400 degrees
Beat eggs, flour, 1 tbsp sugar and milk. Pour into a 10 inch oven-proof skillet that has been
rubbed with butter. Arrange sliced apples on top of batter. Bake in a hot oven for 15 minutes.
Place pancake on a platter. Mix sugar and cinnamon together and sprinkle on pancake. Melt
butter, add lemon juice and pour over pancake.
Tip: Add 1/3 C milk if mixture seems too thick
Oatmeal-Bran Breakfast Bars
2 C rolled oats
1 C wheat germ
1 C sesame seeds
1 C powdered milk
1 to 2 C honey (to taste)
Grated rind of two oranges
1 C raisins (or dates/apricots) chopped
2 C bran
1 C flour (any kind)
1 C oil
2 Tbsp vanilla
6 eggs
Preheat oven to 325 degrees
Mix together with hands. Press into lightly oiled pan. Sprinkle top with sesame seeds. Bake for
30 -35 minutes. Note: These may be made ahead of time and stored in the freezer.
Apple Streusel
5 tart baking apples
lemon juice
1 stick butter
1 C flour
¾ C brown sugar
cinnamon
Preheat oven to 350 degrees
Arrange peeled and sliced apples in an even layer in buttered baking dish. Sprinkle with
lemon juice. Combine butter, brown sugar and flour. Crumble mixture by hand over
apples and firmly press on top of apples. Sprinkle with cinnamon. Bake 45 minutes or
until sugar is bubbling. Serve warm with cream. Optional: Sprinkle chopped pecans on
top before baking.
2
Enchilada Pancakes
Thin pancakes:
3 eggs, beaten
1 C sifted whole-wheat flour
2 Tbsp melted butter
Filling:
2 ½ C lean ground beef
4 oz can sliced mushrooms
1 Tbsp butter or oil
1 tsp. dry mustard
1 tsp Worcestershire sauce
1/2 tsp dried rosemary
2 C shredded cheddar cheese
½ C milk or dry white wine
1 C milk
1 Tbsp sugar
1/8 tsp salt
1 medium onion, chopped
¼ tsp salt
½ C ketchup
½ tsp dried parsley
½ tsp oregano
1 crumbled bay leaf
1 C grated Parmesan cheese
Preheat oven to 400 degrees
To make pancakes: Mix ingredients in order listed; blend until smooth. For each
pancake, melt 1 tsp butter in 7” heated skillet; add ¼ C. batter, tipping pan so batter
spreads evenly. When batter is set turn the pancake. Spread pancakes on clean towels;
cool. Makes 8 large pancakes.
To make filling: Sauté beef, onion and mushrooms in butter or oil; spoon off excess fat
and add remaining ingredients except cheese and milk. Cover and simmer gently 15
minutes. Remove from heat. Combine cheddar and Parmesan cheese and sprinkle one
half over top of meat mixture. Heat until cheese is almost melted, but do not stir. Spread
filling on pancakes, roll up and place in 13x9x2 inch baking pan. Pour milk or wine over
rolls and cover with remaining cheese. Bake, uncovered for 20 minutes, or until hot, and
cheese melts. Makes 8 servings.
3
Danish
Crust:
½ C unbleached flour
½ C butter, softened
(optional ¼-½ tsp finely chopped nutmeg)
½ C whole wheat flour
2 Tbsp water
Topping:
1 C water
1 tsp almond extract
3 eggs
1 C additional butter
(optional almond pieces sprinkled on top of topping before putting in oven)
Preheat oven to 450 degrees
Measure out both flours in bowl. Cut in butter. Sprinkle with water and mix with fork.
Round into ball: divide in half. Pat into 2 strips 12 in by 3 in. Place 3 in apart on
ungreased baking sheet. Mix second amount of butter and water. Bring to boil. Remove
from heat: add flavoring. Beat in flour, stirring quickly to prevent lumping. When
smooth, add 1 egg until smooth. Divide mixture in half and spread evenly over each
piece of pastry. Bake for 55 min. or less until it’s done. The Danish will shrink during
cooling, leaving a custard portion. Frost with your favorite glaze or icing. Drizzle over
Danish.
Tip: To make a Glaze, use powdered sugar, vanilla, butter and milk.
Hot Mushroom Turnovers
1 (8 oz) pkg cream cheese, softened
1 ½ C plus 2 Tbsp all purpose flour
½ C plus 3 Tbsp butter or margarine, softened
½ lb mushrooms, minced
¼ tsp thyme
1 egg, beaten
1 large onion, minced
¼ C sour cream
1 tsp salt
Preheat oven to 450
About 2 hours before serving: In large bowl with mixer at medium speed, beat cream
cheese, 1 ½ C flour and ½ C butter or margarine until smooth. Shape into a ball, wrap,
and refrigerate for 1 hour. In a 10 skillet over medium heat 3 Tbsp butter, and cook
mushrooms and onions until tender, stirring occasionally. Stir in sour cream, salt, thyme
and 2 Tbsp flour; set aside. On floured surface with floured rolling pin, roll half of dough
1/8 inch thick. With floured 2 3/4 inch round cookie cutter, cut out as many circles as
possible. Repeat with rest of dough. Onto one half of each dough circle, place a
teaspoon of mushroom mixture. Brush edges of circles with some beaten egg: fold dough
over filling. With fork, firmly press edges together to seal; prick tops. Place turnovers
on ungreased cookie sheet. Brush with remaining egg. Bake 12-14 minutes until
golden. Makes about 3 1/2 dozen about 65 calories per turnover.
4
BREADS
Mrs. Armstrong‘s Passover Bread
1 C flour
½ tsp salt
2 Tbsp plus 1/8 tsp butter, softened
1 ½ tsp olive oil
¼ C water
Preheat oven to 350 degrees
Sift flour and measure. Add salt and sift again. Cut in butter until very fine. Mix the oil
and water together and add to mixture. Sir until it forms a ball and comes away from the
side of the bowl. Knead lightly on a floured board for 1 minute. A smooth ball should
form. Lightly flour the board again. Pinch off ¼ of the dough and flatten. Roll as thin as
you want, or until it just holds together without breaking. Cut the dough in pieces and
place on cookie sheet. Bake 8-10 minutes in until lightly browned.
Option: For a buttery taste, add 2 more tablespoons of butter. You can also add 1 cup of
shredded extra sharp cheddar cheese before you add the water and oil. These variations
would not be for Passover service use.
Unleavened Bread (1)
2 C whole wheat flour
1 stick butter, softened
¼ C honey
½ C hot water
½ tsp salt
Preheat oven to 350 degrees
Mix honey and salt in hot water. Stir in softened butter. Add flour. Stir well. Spread onto
greased cookie sheet. Bake for 15 to 20 minutes.
Unleavened Bread (2)
5 ½ C whole wheat flour (or can try other flour)
1 ½ tsp salt
½ C olive oil
1 ½ C milk
½ C melted butter
¼ C honey
Preheat oven to 325 degrees
Mix all together. Roll out portions directly onto ungreased cookie sheets 1/8 inch thick. Bake
10-12 minutes. To make crackers, roll thinner and top with sesame seeds.
5
Unleavened Bread (3)
3 Tbsp honey
1 ½ C milk
2 tsp salt
1 C oil
7 C flour
Preheat oven to 325 degrees
Blend honey, oil and milk. Stir in remaining ingredients. Knead lightly. Roll on floured
board. Place over rolling pin and place on a cookie sheet. Cut in squares. Make a few
holes in each piece with fork. Salt lightly if desired. Bake for 20 minutes.
Note: One to two cups of wheat germ may be added. Adjust the flour accordingly.
Unleavened Bread
2 ½ cups unbleached flour
(or 5 cups whole wheat flour)
1 C cornmeal
4 egg yolks
½ C oil
2 ½ C whole wheat flour
1 C milk
1 tsp salt
5 Tbsp butter
1 C water
Preheat oven to 350 degrees
Mix flours, corn meal and salt. Cut in butter. Add egg yolks and remaining ingredients.
Mix well. Roll out and cut in squares and bake on a lightly greased cookie sheet for
approximately 15 minutes. The length of time to bake depends on how think you prefer
to roll out the dough.
Easy Unleavened Bread
Use your favorite pie crust recipe that doesn’t have leavening. Roll out on floured
surface. Sprinkle with cinnamon and sugar or garlic powder. Cut into stick strips or
large squares. Bake at recommended temperature. Baking time may need to be reduced.
Watch first batch carefully.
Butterhorns
Preheat oven to 375 degrees
2 C sifted flour
2/3 C butter, softened
¾ C sour cream
½ C sharp cheddar cheese, optional
Measure flour into a large bowl and cut in butter. If making cheese butter horns, add
cheese and mix thoroughly. Stir in egg yolk and sour cream. Form into a ball and wrap
with plastic wrap. Chill overnight. Divide into 3 portions and roll each portion out into a
12” circle. Cut each circle into 12 wedges and roll up, beginning with the wide end.
Place each on a greased baking sheet with the point tucked under. Bake for 20 minutes.
Tip: For Cheesy Butterhorns add ½ c finely grated sharp cheddar cheese. These are
good with a beef stick piece baked inside.
6
Swiss Butterhorns
Dough – (mix in bowl):
2 C flour
2/3 C butter
¾ C sour cream
¼ tsp salt
1 egg yolk
For the filling – (blend well):
½ C chopped nuts
½ C sugar
¾ tsp cinnamon
Frosting:
1 C powdered sugar
1 tsp vanilla
2 Tbsp hot water
Preheat oven to 325 degrees
Shape dough into a ball. Wrap in waxed paper chill overnight.
Divide into three parts. On lightly floured board roll each part into a 12 inch circle. Cut in 12
wedges. Sprinkle nut mixture over wedges and roll from wide edge inward. Bake for 20-25
minutes on greased cookie sheet.
Blend ingredients for frosting. Frost immediately and enjoy!
Lavosh
8 C sifted whole-wheat flour
¼ C butter
2 ½ tsp sugar
sesame seed (hulled)
3 eggs
1½ tbsp salt
2 C milk
poppy seeds
Preheat oven to 375 degrees
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 liberally sprinkled with sesame seeds. Sprinkle
poppy seeds on top. Bake for 15 minutes. It would be better if the first 5 minutes of the baking
period can be done in a steam oven. (At home try putting a pan of hot water into the oven for the
first 5 minutes. Place it on the shelf below the bread. Remove it for the last 10 minutes of
baking).
Unleavened Banana Nut Bread
½ C shortening
2 eggs
¾ C brown sugar
1½ C flour
½ tsp salt
½ C cream or evaporated milk
1 tsp vanilla extract
1½ C banana, cut in pieces
½ C chopped nuts
Preheat oven to 350 degrees
Beat shortening, eggs, and brown sugar. Add flour and salt, milk and vanilla, bananas
and nuts. Bake in 10 inch by 6 inch loaf pan for 30 minutes.
7
Crescent Rolls
2 C sifted flour
¼ tsp salt
2/3 C butter
1 egg
¾ C sour cream
1½ C finely chopped nuts
¾ tsp cinnamon
½ C sugar
1 C powdered sugar, optional
2 Tbsp hot water, optional
¼ tsp vanilla, optional
Preheat oven to 350 degrees
Measure flour and salt into a bowl. Cut in butter. Stir in egg and sour cream. Mix well.
Shape dough into a ball and chill. Wrap in waxed paper and shill overnight. Divide
dough into three parts. On lightly floured board, roll each into a 12 inch circle, then cut
into 12 wedges. Cut smaller or larger wedges. Mix sugar, nuts and cinnamon and
sprinkle onto each wedge. Place on an ungreased baking sheet with point tucked
underneath. Bake for 20 to 25 minutes. Remove from the oven and frost at once
blending 1 cup powdered sugar with 2 Tbsp hot water and ¼ tsp vanilla, if desired.
Tip: Can make basic crescent dinner roll by leaving out nuts, cinnamon, and sugar and
not using powdered sugar icing. After rolling up each wedge, brush with beaten egg and
sprinkle with poppy seeds or sesame seeds.
Tip: Put ½ t of any firm jam on dough before rolling up, dip in egg white and bake.
Soft Unleavened Oat Bread
1 C whole wheat flour
¾ C unbleached white flour
¼ C wheat germ
1 C old fashioned oats
1 ½ tsp salt
3 eggs, beaten
¼ C vegetable oil
water
poppy seeds
Mix together flours, wheat germ, oats, and salt. Add beaten eggs, oil, and enough water
to make it easy to pour (approximately 2 cups) Pour into well greased cookie sheet with
edges. Sprinkle with poppy seeds. Bake 15-20 minutes in a 450 oven. Loosen from pan.
Cool. Cut into desired size.
Oat Flat Bread
1 1/3 c all purpose flour
2 C quick cooking oats
2 Tbsp sugar
1 tsp salt
½ C butter
½ C boiling water
Mix flour, oats, sugar, and salt in a bowl. In, bring water and butter to boil. Add dry a
pot with a lid; bring water and butter to boil. Add dry ingredients, mix well, and put lid
on until cool. Make walnut-sized balls and roll out on floured surface until very thin.
Cook on hot, ungreased griddle until crisp. Cool on rack and then store in a tight
container.
8
Corn Tortillas
2 C corn flour
2 Tbsp vegetable shortening
`
1 tsp salt
1 ½ C water
In a mixing bowl, combine flour salt and shortening, mix well. Stir in water, the dough
should be slightly wet. Form dough into a smooth ball, divide into 12 pieces. Place a
little water on hands and form dough into 12 small balls. Place balls on piece of
parchment paper. Using hands flatten dough into flat circle place a piece of plastic wrap
over and roll into a 6 ½ or 7 inch flat circle-1/8 inch think. In a medium non stick skillet,
over medium heat. Brown tortilla 1 to 2 minutes on each side. Fill with your choice of
filling or store in an air tight container.
Snacking Bread
Blend:
1 3/4 cups all purpose flour
1/2 tsp
salt
3 C whole wheat flour
1/2 C brown sugar
Add:
2/3 C vegetable oil
1 egg
1 C milk
Preheat oven to 400 degrees.
Mix well! Before baking sprinkle a mixture of 2 tablespoons sugar and 1/2 teaspoon
cinnamon over the surface of bread. Spray cookie sheets or jelly roll pan with oil. Divide
dough in half. With lightly floured hands pat each ball of dough onto sheet until it is
desired thickness, or
3/8 inch. Cut raw dough into squares and prick center of each square with fork. Bake 15
to 18 minutes or until it begins to brown. Over baking will cause it to be too brittle.
Quick and Easy Breading for Fish, Meat & Poultry
Combine Matzo Meal with seasoning of choice.
Mix 1 egg with 1 Tbsp of water
Dip fish, meat, or chicken first into egg mixture and then into meal mixture
9
Whole Wheat Flatbread
4 C whole wheat pastry flour
3 Tbsp butter
2 Tbsp vegetable oil
1½ tsp salt
2 egg yolks
7/8 C milk or water
Preheat oven to 400 degrees.
Sift the flour, then measure; add salt and sift again. Cut the butter into small pieces,
adding them to the flour as they are being cut; use pastry blender or 2 knives as when
making pastry.
In another bowl, beat the egg yolks until lemon colored. Add oil slowly to the egg yolks,
continually beating as it is added. Add milk or water to the mixture, adding only
about1/4th of it at first, then the remainder.
Pour this liquid mixture into the flour--butter mixture and stir with a fork or spoon until it
forms a ball of dough that comes away from the bowl. Knead lightly on floured board for
about a minute to shape the dough into a smooth ball.
Lightly flour the bread board again. Pinch off about one third cup of the dough and place
it on the floured board. With your hands, pat it as thin as can easily be done, then roll it a
little thinner with a rolling pin.
Pick up the dough, lay it over one hand and with the other spread a little flour on the
board. Replace the dough and roll again. Repeat this until the dough is so thin that it just
holds together without breaking when handled.
Place the rolled dough on an ungreased baking sheet and make into squares of any
desired size with a knife.
Slide the sheet into the pre-heated oven and bake 8 to 12 minutes or until puffed and very
lightly browned.
Tip: Whole wheat pastry flour makes the most tender bread, but whole wheat bread flour
may be used. In that case, the liquid (water or milk) will need to be increased to one cup.
If bread flour is used it is also advisable to use the egg yolks as they help lighten the
bread.
10
Flat Bread
Easy one for Kids
3 C flour
3 eggs (4 if using all whole wheat flour)
1/3 C oil
salt to taste
Preheat oven to 450 degrees
Mix all ingredients. Add enough water to make it easy to pour. Pour into a well greased
15x10 inch jelly roll pan. Bake 15 to 20 minutes. Bread stays moist, great for
sandwiches. Batter may be poured into greased individual pie pans and baked for use as
buns
Unleavened Bread
¾ C scalded milk
¼ C honey
¼ C butter
1 egg
2½ C flour
1 tsp salt
Preheat oven to 375 degrees
Beat egg, milk, honey, and butter together. Add the flour gradually. Knead until smooth.
Roll the mixture to ¼” thick, then cut in shapes (rounds or squares). Prick with a fork.
Bake on baking sheet for 15 or 20 minutes
Savory Unleavened Bread
2 C flour
¼ C oil
¼ C water
1 (4 oz) can diced green chilies
Include juice
½ C sun dried tomato pesto
1 ½ C grated cheddar cheese
pinch salt
pinch pepper
pinch red pepper flakes (optional)
Preheat oven to 400
Combine all ingredients. Add dried pepper flakes if added spiciness is desired. Roll out
1/8 inch thick. Cut into squares. Bake on nonstick baking sheet for 10 minutes. For
crispier unleavened bread, bake an additional 2 minutes.
Southern Corn Bread
1 C cornmeal
1 egg
1 C flour
¼ C shortening
¼ C sugar
1 C milk
1 tsp salt
Combine cornmeal, flour, sugar, and salt. Add remaining ingredients and stir until moist.
Pour into muffin pan. Bake at 425 for 20-25 minutes.
Tip: For a sweeter cornbread, use 1/3 C sugar
11
Unleavened Croutons for soups and salads
½ tsp salt, more for sprinkling
1 tsp freshly cracked black pepper
¼ tsp cayenne
½ tsp paprika
2 tsp dried parsley
4 C soft unleavened bread cut into
1/3 C extra virgin olive oil
cubes
2 tsp garlic paste (smash 2 cloves with flat side of knife, sprinkle with salt, and crush)
Preheat oven to 325
In a large bowl combine all the ingredients except the bread, until well blended. Adjust
seasoning to your taste if needed. Add in bread and mix well with your hands, tossing to
coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in oven for
20 or 30 minutes. Remove from oven and cool. Store in an air tight container.
Raisin Bread
Blend:
¾ C all purpose flour
2 C whole wheat flour
¾ C sugar or honey
1 tsp cinnamon
1 C raisins
½ tsp salt
Add:
2/3 C vegetable oil
1 egg
1 C milk (¾ C if honey is used)
Preheat oven to 400 degrees. If you use honey in raisin bread heat oven to 375 degrees.
Mix well! Before baking sprinkle a mixture of 2 tablespoons sugar and 1/2 teaspoon
cinnamon over the surface of bread. Spray to cookie sheets or jelly roll pan with oil.
Divide dough in half. With lightly floured hands pat each ball of dough onto sheet until it
is desired thickness, 3/8 inch. Cut raw dough into squares and prick center of each square
with fork, Bake 15 to 18 minutes or until it begins to brown. Over baking will cause it to
be too brittle.
Cheese Cake Crust
Mix together:
1 C flour
¼ C sugar
1 tsp lemon peel
Cut in l fluid C butter;
Add 1 slightly beaten egg yolk and ¼ tsp vanilla.
Preheat oven to 400 degrees
Blend thoroughly. Pat 1/3 of dough on bottom of 9 inch spring form pan. Butter sides of
pan and attach to bottom plate rest of dough evenly on side 2 inches up. Bake 6 minutes.
12
Almond Bread
1 C sugar
4 eggs
1 tsp almond extract
1 small bag slivered almonds
½ tsp vanilla
3 C flour
¾ C oil or butter
Preheat oven to 350 degrees
Combine sugar, eggs and 1 cup flour. Mix well and add oil or butter. Add remaining
ingredients. Pour into 2 bread pans. Bake for 30 minutes. Remove from pans; slice as
needed.
Variation: Add cut up apple before baking.
Apple-Saucy Shortbread
3 C sifted flour
1/3 C sugar
1 egg yolk
Nutmeg
¾ C butter
½ tsp salt
½ C applesauce
1 C chopped nuts
Blend ingredients. Put in 15½ x 10 inch ungreased pan. Prick dough with fork. Bake 15 minutes
at 350 degrees, then 25 minutes at 300 degrees. Cut while warm. Top with apple sauce. Makes
3 dozen.
Cheesy Crackers
2/3 C flour
2/3 C grated cheese
2 Tbsp cream
Mix together flour, cheese and cream to make stiff dough. Roll out on floured board to about 1/8
inch thick. Cut dough with cookie cutter. Bake in 375°oven about 10 minutes.
13
Corn Bread
1 C cornmeal
¼ C sugar
1 egg
¼ C shortening or butter
1 C flour
1 tsp salt
1 C milk
Preheat oven to 425 degrees
Combine cornmeal, flour, sugar and salt, and mix. Add remaining ingredients; stir until
moist. Pour into muffin pan. Bake for 20 to 25 minutes.
Variation: For a sweeter corn bread, use 1/3 C sugar in place of the ¼ C sugar
Lefsa
3 ½ C hot mashed potatoes
1 stick butter
1 tsp salt
1 C flour
Beat the mashed potatoes, salt and butter while the potatoes are hot. Cool. When almost cold add
flour. Next day on floured board, use enough of mix to make nice round ball. Roll thin using as
little flour as possible. Bake on hot lefsa grill.
Mexican Spoon Bread
1 can cream corn
¾ C milk
1½ grated cheese
1 C cornmeal
½ C oil
2 eggs
2 small cans diced green chilies
1 tsp salt
Preheat oven to at 400 degrees
Mix ingredients. Pour into greased bread pan. Bake for 45 minutes.
Pita Bread
3 C white flour
1 C warm water
1 tsp salt
vegetable oil
Combine the flour and salt; stir in enough warm water so that the dough pulls away from
the sides of the bowl and ceases to be sticky, Stir till smooth. Knead for 5 minutes.
Divide dough into 12 equal portions and shape into smooth balls. Cover with damp
towels and let rest 5 to 10 minutes. Press each ball flat and roll into a 6” or 7” circle.
14
Flat Bread
3 C flour 1/3 C oil
3 eggs (4 if using all whole wheat flour)
salt to taste
Preheat oven to 450 degrees
Mix all ingredients. Add enough water to make it easy to pour. Pour into a well-greased
15x10 inch jelly roll pan. Bake 15 to 20 minutes. Bread stays moist, great for sandwiches.
Batter may be poured into greased individual pie pans and baked for use as buns.
Flat Bread
2 C flour (1 C whole wheat and 1 C. unbleached white)
¼ C sesame seeds
½ tsp salt
½ C + 2 tbsp milk
1 egg
Preheat oven to 375
Mix flour, salt and seeds with a fork in a large mixing bowl. Make a well of the dry ingredients
and break the egg into it. Pour in a bit of the milk and whip egg with the fork, then pour in the
rest of the milk and stir until flour is pretty well coated. Put onto a floured surface and knead in
rest of the flour till dough is smooth and somewhat elastic. Roll out with a pin to about ¼ inch
thickness and place on a greased pizza or biscuit pan. Pat out to the edges of pan. Spread with
soft butter before (or right after) baking. Bake for 15 to 20 minutes. It doesn’t get very brown.
Tips: Add onions and garlic or sugar and spices.
Potato Bread
2 eggs
½ C milk
2 C mashed potatoes
1 tsp salt
2 C flour
1 (8oz) pkg cream cheese
Preheat oven to 350
Beat eggs and milk together. Add mashed potatoes. Add rest of ingredients and enough
flour on waxed paper and knead well. Add more flour if needed. Roll and cut out with a
biscuit cutter or make it into balls with your hands and flatten out in pan or cookie sheet.
Bake 30-40 minutes until brown.
Cheese Loaf
½ lb cheddar cheese, grated
½ lb Monterey Jack cheese, grated
3 eggs
1 C flour
1 1/3 C milk, cream or half and half
½ C butter, melted
1 tsp salt
2 tsp garlic powder (optional)
Preheat oven to 350 degrees
Mix cheese, flour, salt, garlic powder (if desired) and slightly beaten eggs. Add milk and
butter. Mix and pour into a loaf pan. Bake for 35-40 minutes.
15
Onion Rolls
½ C water
¼ C butter
1 envelope onion soup mix (not instant)
2 tsp caraway seeds
1 tsp dry mustard
½ C all-purpose flour
1 C Shredded Swiss cheese
2 large eggs
Preheat oven to 375 degrees
In a medium saucepan bring water, butter, soup mix, caraway seeds, and mustard to a
boil. Over low heat add flour all a once. Stir vigorously about 30 seconds until mixture
leaves the sides of the pan and forms a ball. Remove from heat and immediately beat in
cheese and then eggs until mixture is smooth and cheese almost melted. Drop heaping
teaspoons 2 in. apart on large greased cookie sheet. Bake for 15 minutes or until golden.
Turn oven off. Leave rolls in oven for 10 minutes, serve warm.
Cottage Cheese Rolls
1 C margarine
2 C flour
2 C cottage cheese
Preheat oven to 325 degrees
Mix ingredients together well and refrigerate 8 hours or overnight. Divide dough into 3
balls. Roll out one ball at a time, as for pie crust, on well-floured surface. Cut into
wedges & roll up each, starting with the wide end. Place on cookie sheet and bake for 30
minutes.
Croissants
2 C cottage cheese
2 C flour
1 C butter, softened
Preheat oven to 350 degrees
Blend cottage cheese and butter together. Add 2 cups flour gradually. Make 3 equal balls. Chill
overnight (or for several hours). Roll out into croissants. Bake for 30 minutes. (Add shredded
cheese and garlic salt for extra flavor).
Fry Bread
2 C flour
½ tsp salt
1/3 C oil
1 C milk (as needed)
oil for frying
Sift dry ingredients and make a well in center. Pour in oil plus 1 cup milk for a start.
Mix into a stiff dough, add a little more milk if necessary. Roll out thin like a pie crust.
Cut with biscuit cutter into 2 inch or 3 inch pieces. Deep try in oil until golden brown on
each side. Good as bread or as a dessert rolled in brown sugar and cinnamon dipped in
honey. You can also top with pie filling.
16
Shortbread
½ C powdered sugar (icing sugar)
2 Tbsp cornstarch (corn flour)
¾ C unbleached flour
½ C butter
¼ tsp salt
Preheat oven to 325 to 350 degrees
Cream butter and powdered sugar well. Add sifted cornstarch, flour and salt to creamed mixture.
Knead mixture and form into a long roll, about 2” in diameter. Cover with waxed paper and
place in refrigerator. When required, cut into ¼ to ½ inch thick slices. Place on a cold, greased
baking pan. Bake in a moderately slow oven for 15 to 20 minutes. Makes 2 dozen.
Shortbread Crumb Crust
2 C shortbread crumbs (see Shortbread recipe)
¼ C powdered sugar (icing sugar)
2 Tbsp butter, melted
¼ tsp cinnamon
2 Tbsp honey
Preheat oven to 350 degrees
Combine crumbs, sugar and cinnamon. Combine melted butter and honey. Add to
crumb mixture. Mix well. Press crumb mixture on bottom and sides of 9” pie pan. Bake
for 5 to 6 minutes. Remove from oven.
Note: Can use as a pie crust
Hush Puppies
1 large onion
1/2 tsp salt
2 C cornmeal
4 Tbsp sugar
1 C flour
4 Tbsp cooking oil, 2 eggs
Mix ingredients and drop by teaspoon into hot oil. Drain well.
Quick Mayonnaise Biscuits
2 C sifted all purpose flour
¾ C milk
2 Tbsp onion, minced
1/3 C mayonnaise
1/3 C shredded cheddar cheese
Preheat oven to 350 degrees
Stir together flour, mayonnaise & milk until well blended. Add cheese and onion. Drop
by tablespoon onto greased cookie sheet. Bake for 10 minutes, or until lightly browned.
Serve warm. Makes 24 biscuits.
17
Drop Biscuits
2 C flour
½ tsp salt
C oil
¾ C milk
Preheat oven to 450 degrees
Mix dry ingredients in a large bowl and mix wet ingredients in a small bow. Then
combine together. Drop small balls of dough on an ungreased cookie sheet. Bake for 1215 minutes.
Cheese Biscuits
1 C whole wheat flour
1 C unbleached flour
1 tsp salt
½ lb margarine
½ lb sharp cheese, grated
Preheat oven to 350 degrees
Cream margarine well. Then mix in grated cheese and salt, sugar and flours. This is a
stiff dough. Roll out and cut with biscuit cutter. Bake on cookie sheet for 25 minutes, do
not over bake.
Sausage-Cheese Biscuits
2 (8 oz) pkgs sharp cheddar cheese, grated
2 sticks butter
2 C flour
1 tsp cayenne pepper
½ lb turkey or beef sausage, cooked
Preheat oven to 400 degrees
Have all ingredients at room temperature. Mix and place in refrigerator for at least 24
hours. Roll into small balls and flatten with fork. Bake for 10 minutes, or until brown.
Chocolate Granola
15 C oats
2 C wheat germ
½ tsp salt
2 C chopped walnuts
¾ C cocoa
½ C ground flax seeds
2 C honey
2/3 C oil
1/3 C water
1 Tbsp vanilla
Chocolate chips (as many as you want, added later when cooled)
Preheat oven to 250 degrees
Combine dry ingredients. Mix liquid ingredients in a saucepan and heat until warm. Add
to dry ingredients and mix well. Spread on a cookie sheet about ¾ inch deep. Bake for
about 2 hours, or until it’s the desired dryness. Check during baking time and with a
spatula lightly stir once or twice so it bakes more evenly. When totally cooled keep
sealed in a glass gallon jar in a dry place.
18
Phyllo Dough
¼ C water
2 C flour
4 tsp. olive oil
¼ tsp salt
Sift the flour and salt. Make a well, and add the water and olive oil in it.
Work the dough, and on a dusted board, knead it for about 5 minutes. It will become
smooth. Roll it out in a huge rectangle, put a damp towel over it, and let it stay for about
15 minutes.
Work it out again so it's about 3x3 feet. Cut it with a knife to sheet size, and then use for
your recipe.
Biscuits
2 C flour
2/3 C milk
½ tsp salt
¼ C shortening
1/3 C plain or vanilla yogurt
Preheat oven to 400 degrees
Cut shortening into flour until it makes pea-sized balls. Add milk and yogurt to mixture.
Mix well. Knead until smooth. If mixture is too sticky, add a little more flour. Roll out
on a floured surface to ½ inch thick and cut with a biscuit cutter. Bake for 12-15
minutes. Remember: the biscuits will not rise. The thickness you roll them is the
thickness they will be.
Option: Make sour cream biscuits by using sour cream instead of yogurt.
Cinnamon Honey Granola
14 C oats
1 C wheat bran
1 C sunflower seeds
2 Tbsp cinnamon
1 ½ to 2 C honey
4 tsp vanilla
3 C any variety chopped nuts
1 C wheat germ
½ tsp salt
½ cup oil
1 C water
Preheat oven to 250 degrees
Combine dry ingredients. Mix liquid ingredients in a saucepan and heat until warm. Add
to dry ingredients and mix well. Spread on a cookie sheet about ¾ inch deep. Bake for
about 2 hours, or until it is the desired dryness. Check during baking time and with a
spatula lightly stir once or twice so it bakes more evenly. When cooled keep sealed in a
glass gallon jar in a dry place.
Optional: add dried fruit when done
19
CRACKERS
Cheddar Cornmeal Crackers
2 Tbsp yellow cornmeal
1 ¼ tsp coarse salt
Pinch of fresh grated nutmeg
2 Tbsp unsalted butter cut into small pieces
1 C finely grated cheddar cheese
1 C flour
¼ tsp cayenne pepper
¼ C + 1 tbsp milk
Combine flour, cornmeal, salt, cayenne pepper, and nutmeg into food processor, pulse to
combine. Add butter, pulse to mix. Add cheese, pulse to combine. Add milk until dough forms.
Shape into two logs. Wrap in plastic wrap. Refrigerate at least 24 hours.
Preheat oven to 325 degree
Slice dough in ¼ thick slices. Bake on parchment lined sheet. Bake immediately rotate until
golden brown and firm in center. Approximately 20-25 minutes. Yield 20 crackers
Cheesy Crisps
2 C shredded cheddar cheese
½ C grated Parmesan cheese
½ C butter
kernels
3 Tbsp water
1 C flour
½ tsp salt
1 C oats
2/3 C roasted salted sunflower
(sunflower kernels optional)
Preheat oven 400 degrees
Beat together cheeses, butter and water until well blended. Add flour and salt; mix well.
Stir in oats. Shape dough to form a 12 inch long roll. Wrap securely and refrigerate
about 4 hours. Cut 1/8 to ¼ inch slices. Bake on lightly greased cookie sheet for 8-10
minutes or until edges are golden brown. Makes 4-5 dozen crackers.
Herb-Cheese Dollars
½ C butter
1 C cottage cheese
3 oz cream
1 ½ C all-purpose flour
1 tsp basil
½ tsp sage
½ tsp thyme
2 Tbsp wine
shake of cayenne pepper
Preheat oven to 350 degrees
Blend and shape into long roll. Wrap in wax paper and chill until firm. Slice thin, place
on an oiled pan, and bake for 12 minutes.
Option: Place in 9x13 pan and bake at 375 for 20 minutes. Cut into strips while warm.
20
Breadsticks
1 C whole wheat flour
1 C all-purpose flour
1 tsp salt
½ C butter, melted
½ C milk
2 Tbsp honey
Parmesan cheese (optional)
sesame seeds (optional)
Preheat oven to 350 degrees
Mix all ingredients together. Shape into finger sized sticks. Leave plain or roll in grated
Parmesan cheese or sesame seeds. Bake on cookie sheet for 20 minutes.
Oatmeal Crackers
1 1/3 C. flour
2 Tbsp sugar
½ C butter
2 C rolled oats
1 tsp salt
½ C boiling water
Preheat oven to 350 degrees
Combine dry ingredients. In a separate bowl cover butter with boiling water. Stir liquids into dry
mixture and mix. Roll out very thin, cut like crackers. Bake for 2 to 10 minutes.
Wheat-Germ Yogurt Thins
5 Tbsp oil
2 Tbsp water
1 Tbsp brown sugar, packed
¾ C untoasted wheat germ
4 Tbsp yogurt
½ C rolled oats
¾ C whole-wheat flour
½ tsp salt
Preheat oven to 350 degrees
Blend oil, yogurt, water and brown sugar. Stir into flour, oats, wheat germ and salt, mixing well.
Shape dough into ball. Rollout to 1” thickness on lightly floured board. Dough will crack at first,
but will smooth out as it becomes thinner. Using a pastry wheel or large knife cut parallel
diagonal lines two inches apart. Cut across first lines to make diamond shapes. Transfer to
lightly oiled baking sheet with spatula. Bake for 15 minutes until light golden brown. Cool on
racks. Makes about 2½ dozen crackers.
Whole-Wheat Crisps
Preheat oven to 300 degrees
1 lb whole wheat flour
2 Tbsp honey
5 oz peanut butter (made into a milk by dissolving in about ½ pint water)
Add honey to peanut butter. Stir the flour into the mixture and salt to taste. Make the
dough stiff enough to roll. Roll very thin; prick with a fork; bake till well done.
21
Wheat Thins
½ C brown sugar
½ C whole wheat flour
½ C wheat germ
½ C powdered milk
½ C butter plus 2 Tbsp
Preheat oven to 300 degrees
Knead all ingredients together. Shape into small balls, flatten with fork dipped in flour,
on ungreased cookie sheets. Bake until edges are brown, 20 -25 minutes.
Roasted Garlic-Asiago Thins
1 garlic bulb
Olive oil
½ C unsalted butter (1 stick)
2 ½ oz finely grated Asiago cheese
½ t salt
pinch cayenne pepper
1¼ C flour
Preheat oven to 350 degrees
Cut ½ inch off the top of a whole garlic bulb. Drizzle with olive oil and wrap loosely in
foil. Bake for 1 hour until tender. Squeeze the whole bulb of roasted garlic into a
medium bowl and add the butter. With an electric beater or a wooden spoon, beat the
butter and garlic until well blended. Add cheese, salt, and cayenne. Gradually mix in the
flour until just combined. On a sheet of waxed paper, knead the dough briefly to gather
in the loose crumbs. Roll into a 9 inch log. Wrap the log in waxed paper and twist the
ends closed. Refrigerate until firm, at least one hour or overnight. Preheat oven to 30.
Unwrap the log and slice it into ¼ inch thick slices. Place the slices 1 inch apart on an
ungreased or parchment-lined baking sheet. Bake in the center of the oven for 12=15
minutes, or until very lightly browned at the edges. Let the thins cool on the baking sheet
for about 2 minutes. Carefully transfer to a wire rack to cool completely.
Grated Parmesan or dry Monterey Jack cheese can be substituted for the Asiago cheese.
Additional roasted garlic and butter make a nice spread or dip when pureed together.
Zesty Cheese Straws
½ C butter at room temp
1½ C flour
¼ tsp cayenne pepper
2 C shredded sharp Cheddar, room temp
1 tsp salt
Preheat oven to 400 degrees
In a food processor, add the butter, cheese, flour, salt and cayenne then process until a
smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe
the dough in 2 inch strips onto a lightly greased cookie sheet. Alternative-refrigerate the
dough for 30 minutes and roll on a lightly floured surface into a ¼ inch thick rectangle.
Cut into smaller rectangles, about 2 by 3 inches, with a pizza wheel or sharp knife. Bake
for 10 to 15 minutes or until lightly browned. Remove to racks to cool.
22
Crisp Cheese Twists
Preheat oven to 425 degrees
1 ¼ C flour
1 ¼ C shredded cheddar cheese
½ C yellow cornmeal
¼ C shortening
1 tsp salt
grated parmesan cheese
In large bowl, mix flour, cornmeal and salt. With pastry blender cut in cheddar cheese
and shortening until mixture resembles coarse crumbs. With fork stir in 1/3 cup water.
With hands, shape dough into ball (if mixture is too dry, add more water, teaspoon at a
time until moist enough to hold together.
Between two 15 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 5x½ inch strips. 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 twist 5 to 8 minutes until golden.
When done sprinkle lightly with parmesan cheese,
Cool twists on racks. Repeat with remaining dough
Spiced Matzo Chips
4 whole matzo boards
½ tsp garlic powder
olive oil
½ tsp dried parsley
Preheat oven to 350 degrees
Brush matzo boards with olive oil. Sprinkle with your favorite spices, parsley, and garlic
powder. Place on baking sheet and bake for 8 minutes.. Break into shards.
Honey Grahams
¼ lb soft butter
2 unbeaten eggs
½ tsp salt
2 ¼ C whole-wheat flour
½ C honey
2 tsp vanilla
Preheat oven to 350 degrees
Blend with wooden spoon, leaving butter in small pieces. Add whole-wheat flour in several
portions. This should make a very soft dough. Let rest five minutes. Pat the dough out as flat as
possible on a buttered cookie sheet. Cover with waxed paper and finish smoothing out evenly to
the edges of the pan with rolling pin. Remove paper, score into cracker-size squares. Prick each
cracker with fork 10 or 12 times. Bake 15 or 20 minutes.
23
Cinnamon Sticks
2 C flour
2 C cottage cheese
1 C butter, softened
Cinnamon and sugar
Preheat oven to 350 degrees
Combine flour, cottage cheese and butter. Refrigerate for 6-8 hours. Roll out like pie
crust on light floured board.
Sprinkle with cinnamon and sugar and cut into strips 34’ in size and 6-7 “ long.
Loosely twist and place on cookie sheets.
Bake for 10-15 minutes
24
MAIN DISHES AND SIDES
Easy Flour Tortillas
2 ½ C flour
½ C butter
1 tsp salt
1 C warm water
In a bowl, beat flour, butter, and salt with an electric mixer until crumbly. Gradually add
warm water and continue mixing (with a wooden spoon) until dough is smooth. If the
dough is sticky, add a little more flour. Divide dough into 3 balls. Then divide each ball
into 4 pieces, totaling 12 balls. Place on a baking tray, covered with a towel, to rest for
30 minutes. Using a floured surface and floured rolling pin, flatten each ball into a 10
inch circle. Heat a dry 12 inch skillet over medium heat. One at a time, cook the tortillas
until slightly brown, about 30 seconds per side.
Tip: You can experiment with different flavored tortillas, pesto, sun dried tomato, and
cheese. Knead 1/8 tsp of prepared pesto or sun dried tomato spread into each dough ball
before flattening into a tortilla. Also adding 1 Tbsp shredded cheese into dough balls
makes a delicious cheese tortilla.
Tasty Tortillas
1 C cornmeal stone ground
½ C whole wheat flour
2 eggs slightly beaten
2 tsp salt
2 Tbsp cooking oil
1 C milk
Combine cornmeal and flour, blend in eggs, salt, oil and milk. Batter should be thin.
Lightly oil 6 or 7 inch skillet and heat well. Stir batter well and pour in about ¼ of batter.
Tip pan to let batter cover bottom of skillet. Brown tortilla lightly on both sides. Fill
with favorite filling.
Vegetable Garlic Dip
Blend Cucumber and garlic to smooth consistency
Add to Greek yogurt
25
Tamale Pie
2 tsp veg oil
1 Tbsp chili powder
1 C med hot salsa
1 can (15-16ob) whole kernel corn drained
4 C water
1 tsp salt
1 medium onion chopped
1 tsp ground cumin
1 lb lean ground beef
1 C cornmeal
2 oz cheddar cheese shredded
Preheat oven to 350
In skillet heat oil over medium high heat, add onion & cook until tender & golden, 5
minutes. Stir in ground beef and cook, breaking up meat in small pieces until meat is
browned, 5 minutes. Skim and discard any fat. Stir in chili powder & cumin & cook for
2 minutes longer. Remove from heat and stir in salsa and corn.
In a 2 quart saucepan, heat water to boil. Gradually whisk in cornmeal and salt. Cook
over medium heat, whisking frequently for 5 minutes.
Pour half of cornmeal mixture into shallow 2 quart casserole. Spoon beef mixture over
cornmeal. Spoon remaining cornmeal over beef and sprinkle cheese on top. Let stand 15
to 25 minutes before serving.
Yogurt Fruit Dip
1 pkg cream cheese, softened
1 C sour cream and plain low fat yogurt
1 tsp vanilla extract
1 tsp grated lemon rind or lemon extract
2 Tbsp sugar or Stevia equivalent to taste (see Stevia conversion chart in Forward)
Combine cream cheese and yogurt. Blend until smooth. Stir in remaining ingredients.
Chill and serve with fresh fruit.
Yogurt Fruit Dip (2)
¾ C plain Greek yogurt
1 Tbsp fresh lemon juice
2 Tbsp powdered sugar or equivalent of another sweetener
Mix yogurt, powdered sugar and lemon juice with a spoon in a bowl until smooth. Chill
and serve with fresh fruit.
Tip: Substitute cinnamon for lemon juice, and brown sugar for powdered sugar
26
Cheese Yogurt Fruit Dip
8 oz softened cream cheese
8 oz plain Greek yogurt
¼ C coconut
1 tsp grated orange peel or orange extract
1 Tbsp honey or other sweetener
Beat cream cheese until fluffy; gradually beat in yogurt. Stir in coconut, orange peel and
honey.
Tip: For a ginger dip, increase honey to ¼ C, and substite coconut and orange peel with
2 tsp ginger root and 1 can crushed pineapple, drained
Beat cream cheese, yogurt, honey and ginger root until creamy. Fold in pineapple. Cover
and refrigerate 1 hour. Makes about 3 cups.
Vegetarian Tabbouleh
1 C bulgur wheat-fine to medium grinds
2 C ripe tomato, seeded and chopped fine
fine
1 bunch of green onions finely chopped
2 C (2 bunches) finely chopped flat leaf parsley
½ tsp ground cumin
2 lemons juiced
2 C boiling water
2 C cucumber, seeded and chopped
½ C finely chopped fresh mint leaves
salt and pepper to taste
¼ C extra virgin olive oil
Put bulgur in a large bowl and pour in hot water, cover with plastic wrap and set 30 to 45
minutes. Rehydrate, drain in strainer, and press with spoon to get all the water out.
In a mixing bowl, combine tomatoes, onions, cucumber, parsley, mint. Toss well, season
with cumin, salt & pepper, add bugler; fold in lemon juice and olive oil. Flavor is better
if it sits for a few hours.
Fold in lamb or ground beef mixture. Serve on a large platter, piled in center surrounded
with toasted or grilled unleavened pita or flat bread wedges. Can also drizzle with yogurt
dipping sauce, see below.
Yogurt Dipping Sauce
1 C Greek yogurt
¼ C chopped cilantro
¼ C chopped fresh mint
salt and pepper
Place all ingredients in food processor and process until smooth. Season with salt and
pepper to taste. Refrigerate when not using.
27
Deep Pan Pizza
1 lb hamburger
1 small onion, chopped
15 oz tomato sauce
½ tsp Basil
½ tsp fennel
¼ tsp marjoram
2 eggs
1½ C flour
½ tsp salt
1 Tbsp oil
8 oz shredded mozzarella cheese
mushrooms, olives, green peppers
1 C milk
Preheat oven to 425 degrees
Cook hamburger and onion together. Add tomato sauce, basil, fennel and marjoram.
Mix eggs, milk, flour, salt and oil together. Pour into a 13 inch by 9 inch greased pan.
Pour sauce mixture on top. Top with cheese, mushrooms, olives and peppers. Bake for
25 minutes.
Tip: Substitute your favorite pizza toppings.
Cold Quiche
1 unbaked unleavened 9 in pie shell
½ C shredded cheddar or Swiss
cheese
½ C chopped cooked meat or poultry
6 eggs beaten
½ C milk
2 Tbsp chopped onion
¾ tsp prepared mustard
1/8 tsp pepper
1 can (10 ¾ oz) condensed crème of mushroom soup, undiluted
Preheat oven to 375 degrees
Sprinkle cheese and meat over pastry shell. Beat together eggs, mushroom, soup, milk,
onion, mustard and pepper. Pour over cheese-meat mixture. Bake until knife inserted
halfway between edge and center comes out clean, 30 to 35 min. Cool on wire rack
cover and chili. Makes 4 to 6 servings. Great for lunches.
28
Crazy Crust Pizza
Crust:
1 tsp salt
1 tsp oregano
1/8 tsp pepper
2 eggs
2/3 C milk
1 C flour (half whole wheat and half white; or all of either)
Preheat oven to 425 degrees
Mix all of the above together. Pour into greased pan (cookie sheet with sides). This should
resemble thin pancake batter.
Brown 1 lb. ground beef with ½ C onion. Place on crust and bake 20 minutes.
While crust is in the oven, make Sauce:
8 oz pizza sauce
¼ tsp pepper
1 to 2 tsp oregano
½ tsp salt
1½ C ground beef
¼ C each parmesan and mozzarella
cheese
¼ C chopped onion
olives, sliced
Simmer all ingredients in a saucepan for about 10 minutes. Add any of the following:
mushrooms, green peppers, olives, or pineapple, etc.
Put sauce on top of crust, top with cheese, and bake another 10 to 15 minutes.
Tijuana Torte
1 lb ground beef
1 medium onion, chopped
1 can (1 lb.) stewed tomatoes
1 can (8 oz.) tomato sauce
1 can (4 oz.) chile salsa
1 pkg Lawry’s taco seasoning mix
12 corn tortillas
1 lb cheddar cheese, grated
Preheat oven to 350 degrees
Brown ground beef and onion in a skillet. Add stewed tomatoes, tomato sauce, chile
salsa and taco seasoning mix. Combine thoroughly and simmer 10 to 15 minutes. Place
about ¼ C. meat mixture in the bottom of a 9x13 baking dish. Place two tortillas side by
side on the meat mixture. Top each tortilla with some of the meat mixture and grated
cheese. Repeat until each stack contains six tortillas layered with meat and cheese. Bake
in a moderate oven for 25 minutes until cheese is bubbly. Cut each stack into quarters
with a sharp knife before serving. Makes 4 to 6 servings.
29
Tostado Pizza
First comes the crust, then a layer of refried beans, ground beef laced with taco seasoning
mix and chilies and finally shredded cheese. Let everyone add the colorful toppings of
lettuce tomato, onion and taco sauce at the table.
Crust:
1 C sifted whole-wheat flour
4 Tbsp oil
2 Tbsp yellow cornmeal
¼ tsp salt
1/3 C milk
Preheat oven to 350 degrees
Sift together dry ingredients, except cornmeal. Combine oil and milk. Add to dry
ingredients, stirring just till moistened – just till dough follows spoon around bowl. Turn
onto lightly floured surface. Knead gently 5 or 6 times. Roll to 14” circle; pat into a
generously greased 12 inch pizza pan sprinkled with 2 tbsp yellow cornmeal. Crimp
edges. Bake 5 to 8 minutes. Take out of oven and set aside while you mix the rest of the
ingredients.
Pizza topping:
1 ¼ lb ground beef
3 Tbsp chopped, seeded green chilies
1 C shredded sharp cheese
1 C shredded lettuce
½ C chopped onion
¾ C water
1 pkg taco seasoning
2 C refried beans
1 tomato, chopped
Taco sauce
In skillet, brown meat, drain off fat. Add the ¾ C. water, chilies, and taco seasoning mix;
bring to boil. Reduce heat and simmer, uncovered, 15 minutes or until thick. To refry
beans, take cooked pinto beans with some of their cooking liquid and put in a skillet.
Mash partially, so that some beans remain whole, and cook until moderately thick, but
still very moist and not dry. Spread beans on dough.
Top with meat mixture. Bake for 18 to 20 minutes. Top with cheese. Return to oven to
melt cheese, about 4 minutes. Cut into six wedges. Garnish with fresh green chili
peppers, if desired. Top with lettuce, tomato, onion and taco if desired. Makes six
servings.
Taco sauce:
¾ C tomato puree
1 ½ tsp vinegar
Green peeled chilies to taste
½ onion minced
½ Tbsp oil
¾ tsp salt
Combine the ingredients in the order listed mixing well. Drizzle over pizza.
30
Ground Beef Casserole
1 lb ground beef
1 chopped onion
1 C grated cheese
Preheat oven to 400 degees
1 lb ground beef
1 chopped onion
1 can tomatoes
5 potatoes, peeled and sliced
1 can stewed tomatoes
1 C grated cheese
5 white potatoes, peeled and sliced
Preheat oven to 400 degrees
Brown ground beef and onions. Place drained mixture in bottom of a 9 x 13 inch baking
dish.
Sprinkle cheese on top of ground beef. Place potato slices on cheese. Pour tomatoes over
the potatoes. Bake about 20 minutes or until potatoes are softened.
Tips: Substitute tomatoes with heated cheese or mushroom soup diluted with water.
Beef Enchilada Casserole
1 lb ground beef
1 clove garlic
1 chopped onion
1 lb grated Mexican cheese
1 ½ C beef, vegetable or chicken broth
12 - 15 soft corn tortillas, cut into strips
8 oz enchilada sauce
4 oz green chilies, diced
Brown ground beef with onion and garlic until browned and drain. Mix broth with green
chilies. Dip half of the tortilla strips in the enchilada sauce and line the bottom of a 13 x 9
inch pan. Cover with half of the meat mixture, half of the cheese, and half of the broth
mixture. Repeat layers and top with cheese. Place foil on top of casserole and bake for 30
to 45 minutes.
Tips: Can be refrigerated overnight and served the next day.
Corn Tortillas
2 C corn flour
2 Tbsp vegetable shortening
1 tsp salt
1 ½ C water
In a mixing bowl, combine flour salt and shortening, mix well. Stir in water, the dough
should be slightly wet. Form dough into a smooth ball, divide into 12 pieces. Place a
little water on hands and form dough into 12 small balls. Place balls on piece of
parchment paper. Using hands flatten dough into flat circle place a piece of plastic wrap
over and roll into a 6 ½ or 7 inch flat circle-1/8 inch think. In a medium non stick skillet,
over medium heat. Brown tortilla 1 to 2 minutes on each side. Fill with your choice of
filling or store in an air tight container.
31
Stuffing
½ C blanched slivered almonds
½ C chopped celery
¼ C olive oil
½ C chicken stock
1 Tbsp chopped parsley
¼ tsp sage
Pinch of black pepper
1/3 C currants
1 C chopped onion
½ C finely grated carrots
1 C grated potatoes
1 C whole wheat flour
¾ tsp thyme
¼ tsp salt
1 egg, lightly beaten
Spread almonds in a single layer in a shallow pan. Place in cold oven, toast at 350 for 510 minutes, stirring occasionally, until lightly toasted. Remove from pan to cool. Sauté
onions, celery, and carrots in olive oil in a medium skillet over medium heat until
softened, 5-10 minutes. Remove from heat. Stir in potatoes and chicken broth.
Meanwhile, combine flour with seasonings and stir into vegetable mixture along with the
egg, currants, and almonds. Makes enough stuffing for one 41/2 lb chicken or four
Cornish game hens.
Meatloaf
Berry Glazed
1 beaten egg
1/3 C milk
1/3 C quick cooking oats
2 Tbsp finely chopped onion
½ tsp salt
Dash pepper
1 ¼ lb ground beef
1 (8 oz) can whole cranberry sauce
3 Tbsp brown sugar
2 tsp lemon juice
.
Preheat oven to 350
In bowl beat together egg and milk; stir in oats, onion, salt and pepper. Add beef; mix
well. Shape
into five 4x2 loaves. Place in 13x9x2-inch baking pan so loaves do not touch each other.
Bake for 30 minutes. Combine sauce, brown sugar, lemon juice. Spoon over loaves.
Bake 15 minutes more. Makes 5 servings.
‘Better Homes and Gardens; all-time favorite beef recipes’1977
Stella’s Canadian Mashed Potatoes
Combine peeled and cubed white potatoes and sliced carrots in a pot of boiling water.
Boil until tender. Drain and add crushed garlic and cream. Beat until creamy. Salt and
Pepper to taste.
32
Ricotta Mashed Potatoes
2 lbs Yukon Gold potatoes
2 Tbsp salt
1 ½ C fresh ricotta
½ C whole milk
3 tsp butter
½ Tbsp ground black pepper
Heat oven to broiler setting
Peel and cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a large pot
and cover with water. Bring to a boil and continue to cook over medium heat until
potatoes are tender, about 20 minutes more. Drain and return all but 1 cup of potatoes to
the pot.
Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt,
and pepper to blend. Add the reserved potatoes and mash just until combined. Spoon ½ C
potatoes into 10 6 oz ramekins and set on a baking pan. Place under broiler until
browned. Serve hot.
Time-Saver: Boil baby Yukon Gold potatoes whole and skip the cutting and peeling
entirely!
Fish Tacos
2 Tbsp olive oil
¼ tsp salt
1 lb white flaky fish fillet (like tilapia or halibut)
2 fresh squeezed lime juice
fresh ground black pepper
Chipotle cream:
½ C plain Greek yogurt, drained in paper towel
2 tsp chipotle pepper in adobe sauce
2 Tbsp mayonnaise
1 ½ C shredded green cabbages or lettuce
¼ C fresh cilantro leaves
½ C corn kernels (thaw if frozen
Lime wedges
8 unleavened corn tortillas (check package for leavening or use corn tortilla recipe above)
In a small bowl Wisk together the oil, lime juice, salt and pepper. Pour over the fish
fillets and let marinade for 20 minutes. Remove the fish from marinade and grill in a
nonstick grill pan over medium high heat until cooked through, about 3 minutes per side.
Set the fish aside on a plate for 5 minutes. In a small bowl combine yogurt, mayonnaise
and chipotle pepper. Heat the tortillas or taco shells. Flake fish with fork; top each taco
with chipotle cream, top with fish, cabbage or lettuce, corn and cilantro. Serve with lime
wedges.
33
Tabbouleh with Ground Lamb or Beef
Middle Eastern Dish
1 lb of ground lamb or beef
½ tsp paprika
½ tsp cumin
¼ tsp dried oregano
Salt and pepper to taste
1 C minced yellow onion
½ tsp garlic powder
¼ tsp cayenne pepper
¼ tsp dried thyme
1 Tbsp olive oil
In large skillet heat the oil over med.-high heat. Add lamb and ½ t salt, cook-stirring until
no longer pink. Add spices, cook and stir for a minute, add onions, cook and stir until
onions are soft about 3 minutes. Drain, set aside to cool
Tabbouleh
1 C bulgur wheat-fine to medium grinds
2 C ripe tomato, seeded and chopped fine
fine
1 bunch of green onions finely chopped
2 C (2 bunches) finely chopped flat leaf parsley
½ tsp ground cumin
2 lemons juiced
2 C boiling water
2 C cucumber, seeded and chopped
½ C finely chopped fresh mint leaves
salt and pepper to taste
¼ C extra virgin olive oil
Put bulgur in a large bowl and pour in hot water, cover with plastic wrap and set 30 to 45
minutes. Rehydrate, drain in strainer, and press with spoon to get all the water out.
In a mixing bowl, combine tomatoes, onions, cucumber, parsley, mint. Toss well, season
with cumin, salt and pepper, add bugler; fold in lemon juice and olive oil. Flavor
improves as it sits.
Fold in lamb or ground beef mixture. Serve on a large platter, piled in center surrounded
with toasted or grilled unleavened pita or flat bread wedges. Can also drizzle with yogurt
dipping sauce, see below.
Hot Dog Rollups
½ C oil
2 C matzo meal
1 Tbsp sugar
12 frozen Oscar Mayer hot dogs
1 C water
1 tsp salt
4 eggs
Preheat oven to 325 degrees
Combine oil and water in a saucepan. Bring to a boil. Add dry ingredients. Mix well,
until mixture pulls away from side of pan. Remove from heat. Mix for 5 minutes. Add
eggs one at a time. Mix for another minute. Divide into 12 portions. Shape the dough
around each hot dog. Bake on a greased cookie sheet until hot dogs are sizzling and rolls
are done.
34
Dad’s Amish Chicken Corn Soup
Stewing chicken (4lbs) cut up
1chopped onion
1 C chopped celery, including leaves
2 hard cooked eggs-shelled & sliced
1 C all-purpose flour
¾ C milk
10 C water
¼ cup fresh parsley-chopped
2 C fresh or frozen corn
salt and pepper to taste
1 egg beaten
Combine all ingredients except flour, milk and beaten egg and cook until chicken is
tender. Mix flour, egg, and milk, (should make little pea sized balls) add this to finished
soup and cook about 10 more minutes.
Mrs. Frank’s Broccoli Quiche
Pastry
1 lb soft shortening
5 ½ C flour (approx)
1 egg
1 Tbsp lemon juice
milk
Cut in shortening and flour. Mix the egg and lemon juice together, then add enough milk
to make 1 C. Add to the flour and shortening. Then add enough flour so that the pastry
doesn't cling to the side of the bowl.
This makes about 6 or 7 inch pie crust.
Tip: Form into balls and wrap each in plastic wrap and place in freezer bag in freezer.
Quiche
1 pie shell. Adjust amounts depending on size of pie plate.
2 C cooked broccoli, according to desired taste. Recipe calls for “lots”
Saute one large onion
Tip: Steam the fresh broccoli and onions together.
4 oz cream cheese
½ C parmesan cheese
Blend together
1 to 2 C milk
3 eggs beaten
1/2 tsp oregano or more to taste
Mix together and gradually add to the cheese mixture
Put the broccoli and onions on the pie crust. Pour the cheese/milk mixture over top.
Slice tomatoes on the top
Bake 425 for 10 min, lower to 350 until filling is set. Remove and let stand for 10
minutes before serving.
35
Cheese Pie
Preheat oven to 375 to 400 degrees
Saute 1 thinly sliced onion in 2 Tbsp of butter. Add ½ lb lean ground beef, browned
Add ½ tsp thyme, ¼ tsp oregano, ¼ tsp sage, 1/8 tsp cayenne pepper, and 1 tsp salt
Stir in 1 C grated cheddar cheese, 3 eggs, slightly beaten, 1 C milk, ½ tsp Worcestershire
sauce. Pour into unbaked pie shells, sprinkle with paprika, bake for 40 min. or until
golden brown.
Veggie Omelet Delight
3 Tbsp butter
1 large onion, chopped
2 green bell pepper, chopped
8 eggs
cheese
3 Tbsp coconut milk
½ Tbsp sea salt
1/8 Tbsp cayenne pepper or cumin
1 C shredded Swiss or Cheddar
Melt two tablespoon butter in a large skillet over medium heat. Place onion and bell
pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables
are just tender.
While the vegetables are cooking beat the eggs with the coconut milk, ¼ tsp sea salt and
cayenne pepper or cumin.
Shred the cheese into a small bowl and set it aside.
Remove the vegetables from heat, transfer them to another bowl and sprinkle the
remaining 1/4 teaspoon sea salt over them.
Melt the remaining 1 Tbsp butter (in the skillet just used to cook the vegetables) over
medium heat. Coat the skillet with the butter. When the butter is melted add the egg
mixture and cook the eggs for 3 minutes or until the eggs begin to set on the bottom of
the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the
eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the
center of the omelet starts to look dry.
Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of
the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let
the omelet cook for another two minutes or until the cheese melts to your desired
consistency. Slide the omelet out of the skillet and onto a plate. Cut in quarters and serve.
36
COOKIES
Banana Oatmeal Cookies
1 C brown sugar, packed
1 ½ C mashed ripe bananas
4 C rolled oats
½ C chopped walnuts
¾ C oil
½ tsp salt
½ C raisins
Preheat oven to 350 degrees
Beat sugar and oil. Stir in bananas and salt. Gradually blend in oats, walnuts and raisins.
Drop by teaspoons onto greased baking sheet. Bake for 20 minutes.
Butterfinger Cookies
½ C butter
1 tsp almond extract
2 C flour, sifted
½ C walnuts or pecans, chopped
½ C shortening
6 Tbsp sugar
1 tsp salt
1 Tbsp water
Preheat oven to 350 degrees
Cream butter, shortening and sugar; add almond extract and water. Stir in flour and salt
that has already been combined. Work in chopped nuts. Form the dough into balls. (The
dough consistency will resemble pie dough). Put balls on cookie sheet and flatten to
about 1/3 inch thickness. Bake for 10 to 15 minutes. While still warm, roll cookies in
granulated sugar.
Southern Pralines
2 C sugar
1 C evaporated milk
1 tsp vanilla
2 Tbsp butter
2 C pecan halves
Cook sugar and evaporated milk at medium boil to a soft ball stage, stirring constantly.
Remove from heat, let stand five minutes. Add the pecans, vanilla and butter. Beat until
stiff. Quickly drop by spoonfuls on wax paper. Allow to cool and set. Cooks in
approximately 25 minutes.
37
No Bake Chocolate Peanut Butter Cookie
2 C sugar
4 Tbsp cocoa
½ C butter
3 C oats
½ C peanut butter
1 tsp vanilla
½ C milk
½ C coconut (optional)
Boil sugar, cocoa, butter and milk in a 2 qt. saucepan for 1-2 minute. Remove from
burner and add uncooked oatmeal, vanilla, and peanut butter. Stir until mixture thickens.
Then drop by teaspoonfuls onto wax paper. Let them cool and harden.
Tip: Add ½ C peanut butter for a change in flavor.
Peanut Butter Bonbons
½ C butter
2 C peanut butter (crunchy)
16 oz (4 ½ C.) sifted powdered sugar
12 oz pkg semi-sweet chocolate chips
12 oz pkg butterscotch pieces
Add to the chips approx. 1 tbsp. butter (both kinds)
3 C crispy rice cereal
In a sauce pan, melt peanut butter and butter. In a large bowl, combine powdered sugar
and cereal. Pour peanut butter mixture over cereal mixture. Blend together with hands.
Form ½ inch balls. Chill until firm. Melt chocolate and peanut butter chips with butter in
a separate sauce pans. Dip half the candies in each coating, swirl tops with back of
teaspoon. Place on waxed paper. Chill. Makes about 100 candies.
Chocolate Chip Cookies
2 ¼ C. flour
1 C. butter, softened
1 ¾ C. chocolate chips
1 C. chopped nuts
2 eggs room temperature
1 tsp vanilla
¾ C brown sugar
¾ C sugar
Preheat oven to 375 degrees
Beat butter, sugar, and vanilla in large bowl. Add eggs, one at a time. Beat well each time.
Gradually stir in flour. Stir in chips and nuts. Drop on ungreased baking sheet. Bake for 9-11
minutes or until golden brown. Cool 2 minutes and remove.
38
Pecan Sandies
1 C butter
1½ tsp vanilla
1 C ground pecans
¾ C sugar
2¼ C flour
Preheat oven to 350 degrees
Cream butter until light and fluffy. Add sugar gradually. Cream well. Blend in vanilla.
Gradually blend in flour. Add ground nuts last. Roll small balls of dough in palms of
hands. Place balls of dough on ungreased cookie sheet and flatten.
A good way to flatten cookies is to place waxed paper over the cookies and press down
with the bottom of a glass).
Cookies may be topped with a pecan half if desired. Bake for 10 to 12 minutes until slightly
browned. Do not over bake! Remove from sheets immediately and cool on wire racks. Yield: 5
dozen 2 inch cookies.
Carrot Cookies
1 C butter
½ C sugar
½ tsp. cinnamon
1 tsp vanilla
1 C finely grated carrots
Powdered sugar
2 C flour, sifted
½ tsp salt
¼ tsp nutmeg
1 egg, slightly beaten
½ C chopped nuts
Preheat oven to 375 degrees
Cream butter until fluffy. Sift flour, sugar, salt and spices together. Add to butter and mix well.
Add vanilla, egg, carrots and nuts. Form into two rolls, 1” in diameter. Wrap in waxed paper and
chill at least two hours. Slice ½” thick and place on ungreased cookie sheet. Bake for 10 to 12
minutes. Roll in powdered sugar while warm
Chocolate Chip Cookies
1 C oil
¼ C sugar
1 egg
½ pack chocolate chips
1 tsp salt
1 C brown sugar packed
1 tsp vanilla
2 C flour
½ cup nuts
Preheat oven to 475 degrees
Blend oil brown sugar, sugar, egg, vanilla. Add flour, salt, chocolate chips and nuts.
Bake about 10 min. Cool and Store.
39
Chocolate Cappuccino Cookies
1 Tbsp instant coffee granules
¾ C plus 1 tbsp. sugar, divided
¼ C canola oil
2 Tbsp corn syrup
2 tsp vanilla
½ C cocoa
1 Tbsp hot water
1 egg white
¼ tsp salt
2 tsp corn syrup
1 ¼ C flour
Preheat oven to 350 degrees
In a small bowl, dissolve coffee granules in hot water. In a mixing bowl, combine the
egg white, ¾ C. sugar, oil, corn syrup, vanilla and coffee. Beat until well blended.
Combine the flour, cocoa, and salt. Gradually add to coffee mixture.
Roll into one inch balls. Place the balls two inches apart on ungreased baking sheets.
Flatten to ¼ in. thickness with the bottom of a glass dipped in the remaining sugar. Bake
for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an airtight
container.
Peanut Butter Cookies
1/3 C peanut butter (chucky or creamy)
1/3 C sugar
1/3 C brown sugar
1C flour
1 egg beaten
1/3 C butter, softened
¼ tsp salt
Preheat oven to 350 degrees
Mix flour, sugars, salt, egg and butter in a mixing bowl; stir in peanut butter. Drop from a
teaspoon onto a cookie sheet. Bake for 10 minutes or until brown.
Serve cool to prevent crumbling.
Tip: Roll in a ball and press a Chocolate Kiss in the middle.
40
Snowball Cookies
1 C butter or margarine, softened
¼ C powdered sugar
1/8 tsp salt
2 tsp vanilla (or almond) extract
2 C sifted flour
1 C chopped pecans
Preheat oven to 325 degrees
Cream butter and sugar. Add salt, vanilla, flour and nuts. Blend well. Chill 2 hours.
Roll into 1 inch balls and place on ungreased cookie sheet. Bake for 15 minutes. Roll in
powdered sugar when hot, then once again.
Optional: May add coarsely chopped almonds, pecans or walnuts
Chocolate Snowball Cookies
2 sticks butter
2/3 C sugar
1 tsp. vanilla
1/8 tsp. salt
½ C cocoa
2 C pecans
2 C flour
Preheat oven to 350 degrees
Beat butter and sugar. Mix well together. Add vanilla. Mix flour, salt and cocoa. Add dry
ingredients to butter and sugar mixture. Chop pecans. Add to mixture. Refrigerate 2 or 3
hours.
Roll into1 inch balls. Place 1/2 inch apart on ungreased cookie sheet and bake for 20
minutes. Cool. Roll in confectioners' sugar.
No Bake Coconut Snowball Cookies
¼ C butter
4 C powdered sugar
¼ C milk
½ tsp. vanilla
Shredded coconut
Soften butter in bowl. Mix sugar, little at a time. Mix in milk and vanilla. Put a little
powdered sugar on a plate. Take 1/2 of cookie mix from bowl onto plate. Work it with
hands for a minute or until smooth. Make small balls and roll in coconut. Cookies are
ready to eat.
41
Chocolate Macaroons
1 (14 oz) can sweetened condensed milk
4 (1 oz) squares unsweetened chocolate
8 oz shredded coconut
¼ tsp salt
1 tsp vanilla
½ C chopped pecans
Preheat oven to 350 degrees
Generously grease two large cookie sheets. In top of a double boiler, combine condensed
milk, chocolate and salt. Cook over hot, not boiling water, stirring frequently until
chocolate melts and mixture thickens, about 12-15 minutes. Remove from heat. Add
vanilla, then coconut and nuts. Mix well. Drop by rounded teaspoons, 1 inch apart, on
cookie sheets. Bake 10 minutes, or just until cookies are set. Remove at once with
spatula to sheet of wax paper, let cool. Makes about 3 1/2 dozen.
Coconut Macaroons
1 pkg (14 oz) coconut
2/3 C sugar
6 Tbsp flour
¼ tsp salt
4 egg whites
1 tsp almond extract
Preheat oven at 325 degrees
Mix coconut, sugar, flour, and salt in large bowl. Stir in egg whites and almond extract
until well blended. Drop by tablespoon onto greased and floured cookie sheets. Bake for
20 minutes or until edges of cookies are golden brown. Immediately remove from cookie
sheets to wire racks. Cool
Chocolate dipped Macaroons:
Prepare and bake cookies as directed: Cool. Melt 1 pkg (8oz) semi sweet baking
chocolate then dip cookies halfway into chocolate, let excess chocolate drip off. Let
stand at room temp or refrigerate on wax paper for 30 min. until chocolate is firm.
Fudgy Bonbons
1 (12 oz) pkg semi-sweet chocolate chips
¼ C butter (½ stick)
1 (14 oz) can sweetened condensed milk
60 milk chocolate candy kisses
2 C flour
½ C pecans, finely chopped
1 tsp vanilla extract
Preheat oven to 350 degrees
In a medium sized saucepan on low heat, combine chocolate chips and butter. Stir until
melted and smooth. Add milk and mix well. In a medium-sized bowl, combine the
chocolate mixture with the flour, pecans, and vanilla. Shape one tablespoon of dough
around each candy kiss, covering completely. Place one inch apart on a cookie sheet.
Bake 6-8 minutes. They will become firm when cooled.
42
Lemon Coconut Dainties
¾ C butter
1 egg
½ tsp lemon extract
1 ½ C flaked coconut
½ C sugar
1 tsp vanilla
2 C sifted flour
Preheat oven to 350 degrees
Cream sugar, butter, add egg and beat well, add the other ingredients and stir until well
blended. Shape into walnut size balls, flatten with fork. Bake 8 minutes or until edges
are lightly browned. Cool and frost with “Lemon Butter Frosting.“
Lemon Butter Frosting
¼ C butter
2 tsp lemon juice
¼ tsp salt
1 tsp grated lemon peel
4 C powdered sugar
Mix all together until well blended.
Tip: Cookies can be made with or without frosting
Orange Crisp Cookies
1 C shortening
1 C sugar
½ tsp orange extract
1½ Tbsp orange marmalade
1 unbeaten egg
1 ½ C flour
½ tsp salt
Preheat oven to 325 degrees
Cream shortening, salt, and sugar. Add egg, extract, and marmalade and beat until
blended. Add flour, folding in. When well mixed, drop by teaspoon onto ungreased
cookie sheets. Place cookies 2 ½ inches apart; then mash flat with a fork. Bake 10
minutes. Watch closely. Let cool 1-2 minutes before removing from pan. For softer
cookies, remove from oven earlier. Some ovens bake quicker.
43
Cheesecake Cookies
1/3 C butter, softened
1/3 C brown sugar, packed
1 C unbleached flour, sifted
½ C finely chopped walnuts
¼ C sugar
1 8oz pkg cream cheese
2 Tbsp milk
1 Tbsp lemon juice
½ tsp vanilla
1 egg
Preheat oven to 350 degrees
In a small bowl cream butter and brown sugar until light and creamy. Add flour and nuts,
mix until crumbly. Reserve 1 cup of mixture for topping. Press the remainder into the
bottom of a ungreased 8 in square pan. Bake for 12-15 min. or until lightly brown.
Combine sugar and cream cheese, mix until smooth. Add milk, lemon juice, vanilla and
egg. Beat well Spoon over baked crust. Top with reserved mixture. Bake for 20-25 min
Cool and cut into squares.
Crispy Almond Thumbprint Cookies
1 C sifted all purpose flour
ground
½ C butter at room temperature
1 egg yolk
Raspberry, strawberry or other preserve of choice
¾ C toasted almonds, coarsely
1/3 C sugar
¾ tsp vanilla
Preheat oven to 350 degrees
Combine flour and salt in a small bowl. Using an electric mixer, cream butter in a large
bowl until fluffy. Add sugar and beat until fluffy. Mix in yolk and vanilla. Mix in dry
ingredients and nuts. Form dough into 1 inch balls. Arrange on ungreased baking sheet
spacing 1 ½ inches apart. Make depression in the center of each using your fingertips.
Bake for 10 minutes. Remove from oven and fill center with your choice of preserves.
Continue baking until cookies begin to color, about 10 minutes. Cool completely. Store
in an air-tight container.
Tip: May use 1 cup brown firmly packed brown sugar instead of white sugar. May use
chopped white chocolate or a combination of both.
44
Chocolate Dipped Matzos
1 box Matzos
1 lb fine Chocolate Bar
Optional: Crushed Nuts, or Almond M&Ms to top
Melt Chocolate in double boiler on top of stove. Once melted, dip Matzos in the
chocolate mixture, or drizzle the mixture over the Matzo, depending on how much
chocolate is desired.
Sprinkle crushed nuts or Almond M&Ms over the Matzos, or over some of Matzos for
variety.
Matzo Bark
5 - 6 plain matzo’s
½ C sugar
1 C butter
1 (12 oz) pkg semi sweet chocolate chips
½ C walnuts or almonds
Preheat oven to 400 degrees
Line cookie sheet with aluminum foil and lay matzo crackers in a single layer so that they
completely cover the bottom of a cookie sheet. In a saucepan melt butter and sugar over
low heat. Raise the heat and boil 3 minutes. Pour over crackers, and place in oven for 5
minutes. Remove and immediately cover with chocolate chips. Bake for 30 seconds.
Remove and cover with nuts. Refrigerate for at least 1 hour, or overnight.
Almond Thumbprint Cookies
1 C sifted all purpose flour
¾ C toasted almonds, coarsely ground
½ C butter at room temperature
1/3 C sugar
1 egg yolk
¾ tsp vanilla
Raspberry, strawberry or other preserve of choice
Preheat oven to 350 degrees
Combine flour and salt in a small bowl. Using an electric mixer, cream butter in a large
bowl until fluffy. Add sugar and beat until fluffy. Mix in yolk and vanilla. Mix in dry
ingredients and nuts. Form dough into 1 inch balls. Arrange on ungreased baking sheet
spacing 1 ½ inches apart. Make depression in the center of each using you fingertips.
Bake for 10 minutes. Remove from oven and fill center with your choice of preserves.
Continue baking until cookies begin to color, about10 minutes. Cool completely. Store
in an airtight container.
45
Raspberry Almond Shortbread Thumbprints
Cookie
1 C butter, softened
2/3 C sugar
½ tsp almond extract
2 C all-purpose flour
½ C raspberry jam
Glaze
1 C powdered sugar
2 tsp water
1 ½ tsp almond extract
Preheat oven to 350 degrees
Combine butter, sugar, and almond extract in large bowl. Beat at medium speed,
scraping the bowl often, until creamy. Reduce speed to low and add flour. Beat until
well mixed. Cover, refrigerate at least 1 hour.
Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Make
indentation in center of each cookie with thumb (edges may crack slightly). Fill each
indentation with about ¼ tsp jam. Bake for 14-18 minutes or until edges are lightly
browned.
Let stand 1 minute and remove from cookie sheet. Cool completely.
Meanwhile, stir together all glaze ingredients in small bowl and whisk until smooth. Add
an additional tsp of water if desired for drizzling consistency. Drizzle over cooled
cookies.
Scotch Shortbread
4 C flour
1 lb soft butter
1 C sugar
Preheat oven to 325 degrees
Mix flour and sugar together. Cut butter into flour/sugar mixture. Work and knead with
floured hands until dough is smooth. Divide into 2 parts and press into two 8 x 8 inch
baking dishes. Bake for 60 to 70 minutes. Watch carefully and perhaps lower the oven
temperature toward the end of the hour because it burns easily.
46
Whipped Shortbread
1 lb butter, softened
3 C flour
1 C icing sugar (white confectionary sugar)
½ C corn starch
Preheat oven to 325 degrees
Mix ingredients together and then use mixer to whip the batter. Roll in small balls, press
with fork on cookie sheet and bake for approximately 10 minutes or until lightly
browned.
Makes approximately 7 dozen.
Almond Cookie Thins
½ C unsalted butter, softened
½ C sugar
1 tsp almond or vanilla extract
1 C flour
2 Tbsp milk
½ tsp salt
1 C sliced almonds
Preheat the oven to 350°F.
Cream the butter, sugar and extract until light and fluffy. Add and blend together the
flour, milk and salt.
Spoon and spread the dough onto the back of a baking sheet or jellyroll pan with a
spatula dipped in hot water. Clean the blade and dip in water as needed to spread a thin,
even layer. Sprinkle the almonds evenly over the batter, pressing them with your hands to
adhere. Bake about 18 minutes.
Remove the pan from the oven and trim the outside edges evenly. Cut crosswise into 2inch wide strips. Then cut diagonally into 2-inch wide diamonds.
Return the pan to the oven and bake 5 to 10 minutes longer, or until golden brown.
Carefully transfer the cookies to a cooling rack. The cookies freeze well for a couple of
months if well wrapped.
47
Coconut Slices
2 C sifted white or whole wheat flour
Brown sugar
1 egg
1 C butter
2 C flaked coconut
Preheat oven to 375 degrees
Cut butter into the flour. Add sugar, coconut and slightly beaten egg and knead wit hands
just until dough holds together and the egg has all disappeared. Shape into a roll 2" in
diameter, wrap in waxed paper and chill until firm enough to slice, about 1 hour. Cut
chilled cookie dough in 1/8" slices, place on ungreased cookie sheet, and bake 1-12
minutes. 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 in your hands
and pressing flat on cookie sheet. (Using whole wheat flour and brown sugar instead of
white flour and white sugar gives a different flavor, equally delicious.)
Options
Caraway butter Cookies: Leave out coconut and add 2 tsp vanilla and 2 tsp caraway seeds.
French=Swiss Cookies: Omit coconut and mix 2 tsp cinnamon with flour. Use brown sugar
instead of white.
Cardamom Butter Cookies: Omit coconut and add 1 tsp ground cardamom. Use brown sugar
instead of white.
Bitter Cookies: Omit coconut and add 1 or 2 tsp vanilla.
Wheat-Germ and Oatmeal Cookies
¾ C oil
2 Tbsp molasses
2 tsp pure vanilla
½ C skimmed-milk powder, sifted
½ C raisins or chopped dates
1 ½ C wheat germ
1 C honey
2 eggs
¾ C soy flour, sifted
1 tsp salt
½ C walnuts
2 C rolled oats
Preheat oven to 350 degrees
Combine oil, honey and molasses. Add eggs one at a time, beating well after each
addition. Combine dry ingredients. Stir wet ingredients into dry ingredients and blend
well. Drop by teaspoon onto lightly oiled cookie sheet. Bake until lightly brown, about
10 to 12 minutes.
48
BROWNIES, BARS, AND FUDGE
Cherry Squares
1 C butter
1½ C sugar
4 eggs
1 can cherry pie filling with syrup
1 tsp vanilla
1 tsp lemon extract
2 C flour
Preheat oven to 350 degrees
Mix all but cherry filling together and spread in a 9x13 inch greased pan. Run knife
through batter to make squares and spoon a few spoonfuls of cherries onto each square.
Do not mix. Bake for 45 minutes.
Tip: Use blackberry. Lemon, apple, or blueberry filling instead of cherry. \
Use orange extract in place of lemon extract
Chinese Chews
2/3 C chopped nuts
2/3 C whole-wheat flour
½ C brown sugar
1 C chopped dates
6 Tbsp butter
2 eggs
Preheat oven to 350 degrees
Mix chopped nuts and dates. Sift flour and mix well. Cream butter and brown sugar.
Beat in eggs one at a time. Add flour, date and nut mixture. Spread into greased 9”
square pan. Bake for 25 to 30 minutes or until golden brown and firm to touch. Cool in
pan. Cut into squares.
Coconut Pecan Blondies
1 egg
¾ C + 2 tbsp packed brown sugar
½ C butter (melted and cooled
¾ C pecans chopped
4 squares white baking chocolate, chopped
1 tsp salt
1½ tsp vanilla
2/3 C coconut
¾ C + 2 Tbsp flour
Preheat oven to 325 degrees
In mixing bowl beat eggs and sugar for three minutes. Add butter vanilla and mix well.
Gradually add flour and salt to sugar. Mix just until blended, stir in pecans, coconuts,
chocolate. Spread in 8 inch greased pan and bake for 30 – 40 minutes.
49
Flaky Pineapple Squares
4 C flour
1 C sour cream
3 C drained crushed pineapple
3 Tbsp cornstarch
powdered sugar
1 lb butter
vanilla
1 C sugar
Preheat oven to 325 degrees
Cut butter into flour; add sour cream and vanilla. Refrigerate for two hours. Cook pineapple,
sugar and cornstarch until thick and clear. Roll out one half of dough and place in bottom of
jelly-roll pan. Spread cool filling over dough, and then cover with remaining dough. Bake until
brown. Sprinkle with powdered sugar.
Grasshopper Bars
1 box brownie mix (unleavened, check box carefully)
3 C powdered sugar
1/3 C butter softened
2 Tbsp green crème de menthe
2 Tbsp white crème de cacao
2 (1 oz) squares of unsweetened chocolate
Prepare brownie mix as directed on package. Cool. Mix remaining ingredients except
chocolate; spread over brownies. Refrigerate 15 minutes. Heat chocolate over low heat
until melted; spread evenly over powdered sugar mixture. Refrigerate at least three
hours. Cut into 1½ inch bars.
Tip: To make Brandy Alexander Bars Substitute 2 Tbsp of brandy for the crème de
menthe.
Toffee Bars
1 C butter
2 C flour
1 C of pecans or walnuts
chocolate
1 C brown sugar
1 tsp vanilla
Giant size (9 ¼ oz) Hershey milk
Preheat oven to 350 degrees
Mix butter, sugar, flour and vanilla well, and press into a 9 x 13 inch baking pan. Bake
for 15 to 20 minutes. Melt chocolate bar and spread on dough while it is still warm.
Sprinkle chopped pecans or walnuts on top.
50
Milk Chocolate Almond Bars
Beat until Creamy:
½ C softened butter
½ C firmly packed brown sugar
Preheat Oven to 350 degrees
Sift together and blend in 1½ C flour and ¼ tsp salt. Press evenly into 13x9x2 pan.
Sprinkle ½ package of chocolate chips immediately over the top when finished baking.
Let stand just long enough to soften chips. Spread evenly over the top.
Irish Cream Chocolate Mint Bars
1½ C old-fashioned or quick-cooking oats
½ C sugar
2 ½ - 3 C all-purpose flour
¼ C Irish Cream liqueur
1 C packed brown sugar
1 (12 oz) pkg. mint-flavored chocolate chips (2 C)
3 large eggs
¾ tsp salt
1 tsp vanilla
1 C butter softened
Preheat oven to 350 degrees
Place oats in blender or food processor. Cover and blend or process until like flour. Mix
oats, flour (start out with 2 ½ cups), and salt. Beat butter, brown sugar and sugar in a
large bowl with electric mixer until fluffy. Beat in eggs, liqueur and vanilla. On low
speed, gradually beat in flour mixture. If you need more flour to make it more like a
cookie dough consistency, add now. Stir in chocolate chips. (Chill 15 to 20 minutes if
very soft.) Spread dough in an ungreased 15x10 inch jelly roll pan. Bake for 10 to 12
minutes or until cookies look dry on top and edges are lightly browned. Cool. Cut into
bars. Makes 6 to 7 dozen bars.
Note: These have the most wonderful flavor and are delicious served with ice cream and hot
fudge topping. If you like a little more texture to your cookies when blending the oats, leave
some of the oats broken but not powdered.
51
Cherry Cheese Bars
1 C walnut pieces, divided
1¼ C flour
½ C packed brown sugar
½ C butter
1 (21 oz.) can cherry pie filling
2 (8 oz) pkg. cream cheese, softened
2 eggs
2/3 C sugar
2 tsp vanilla
½ C flake coconut
Preheat oven to 350 degrees
Grease 9 x 13 inch pan. Chop ½ cup nuts coarsely. Reserve for topping. Chop finely the
remaining ½ cup of nuts.
For base: Preheat oven to 350 degree oven
Combine flour and brown sugar in medium bowl. Cut in butter until fine crumbs form. Add ½
cup finely chopped nuts and coconut. Mix well. Reserve ½ cup crumbs for topping. Press
remaining crumbs in bottom of pan. Bake for 12 to 15 minutes, or until edges are lightly
browned.
For filling:
Combine cream cheese, sugar, eggs and vanilla in small bowl. Beat at medium speed until well
blended. Spread over hot baked base. Return to oven. Bake 15 minutes. Spread cherry pie
filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs.
Sprinkle over pie filling. Return to oven. Bake for 15 minutes. Cool in pan on rack. Refrigerate
several hours cut into 2 x 1½ inch bars.
Peanut Butter Oat Bars
¾ C butter softened
¼ C peanut butter
1 C packed brown sugar
¼ tsp vanilla
¼ C corn syrup
4 C quick cooking oats
Topping:
1 C milk chocolate chips
½ C butterscotch chips
1/3 C peanut butter
Preheat oven to 400 degrees
Combine first five ingredients, gradually add oats and press into a greased 9x13 inch pan.
Bake for 12-14 minutes until browned. Cool. Mix topping, melt together, stir until
blended. Spread on bars and cut while still warm
Sprinkle with ½ C chopped nuts. Cut while still warm. Bake for 20 minutes.
52
Raisin Squares
½ C butter-softened
¾ C firmly packed brown sugar
1 egg
1 tsp vanilla
1 C rolled oats
½ C flour
1 C seedless raisins
1 C chopped walnuts
½ C semi-sweet chocolate chips
2 Tbsp wheat germ
Preheat oven to 350 degrees
In large mixing bowl, combine butter, brown sugar, egg and vanilla, beat until well
blended, stir in oats and flour. Add raisins, walnuts and chocolate chips. Spread mixture
evenly in greased baking pan; sprinkle with wheat germ. Bake for 25-30 minutes. Cool
in pan, cut into 2 inch squares.
Brownies
½ C butter softened
¾ C brown sugar
3 eggs
1/8 tsp salt
½ C cocoa
¾ C chopped nuts
1 tsp vanilla
1 C flour
Preheat oven to 325 degrees
Cream together butter and sugar. Add beaten eggs, vanilla, and salt. Beat well. Add
flour, nuts and cocoa, stirring only until all is combined well. Bake in 8” buttered pan for
approximately 25 minutes or until batter begins to pull from sides of pan. When cool,
frost with icing.
Icing:
4 Tbsp cocoa
2 C powdered sugar
1 Tbsp butter
2 Tbsp milk
Mix cocoa and powdered sugar together. Cut in butter. Start with about 2 Tbsp milk and
keep adding a little at a time, stirring constantly until the icing begins to thicken and
become smooth.
Chocolate Oatmeal Brownies
1 C whole-wheat flour
¼ C wheat germ
1½ C honey
2 tsp vanilla
2 tsp vanilla
½ C chopped nuts
¾ C rolled oats
1 tsp salt
½ C cocoa (or carob)
1 C oil
4 eggs
Preheat oven to 350 degrees. Put all ingredients, except nuts, in bowl in order given.
Beat at low speed till smooth. Don’t over beat. Blend in nuts. Bake for 25 minutes.
53
Coconut Bars
½ C butter
1 C brown sugar
1 ¼ C flour
1 tsp vanilla
¾ C chopped nuts
1½ C shredded coconut
¼ tsp salt
2 eggs
Preheat oven to 325 degrees
Cream butter; add ½ cup of the sugar, 1 cup flour, and 1/8 tsp salt, mix well. Spread into
buttered 9x13 inch pan. Bake for approximately ten minutes. Mix remaining ingredients.
Spread evenly over the baked mixture in the pan and bake for another 15 to 20 minutes.
Cut into bars when cooled.
Yum Yum Bars
1 C vegetable oil
3 eggs
3 C flour
1 C chopped walnuts
6 - 12 oz of butterscotch chips
2 C brown sugar
3 tsp vanilla
1½ tsp salt
Preheat oven to 350 degrees
Mix oil, sugar, eggs and vanilla until creamy. Add flour and salt to mixture gradually, stirring
after each addition. Add half the butterscotch chips and half the walnuts. Mix well. Pour batter
into two 9x13 inch pans. Add remaining chips and nuts to top of batter. Bake for about 25
minutes. Cut while warm.
Raspberry Bars
2 sticks soft butter
2 C flour
2 egg yolks
1 C sugar
1 ½ to 2 C raspberry jam
Preheat oven to 375 degrees
Cream butter and sugar with electric mixer. Add egg yolks and beat well. Add flour, 1 C
at a time. Chill dough for at least one hour. Divide dough in half. Roll in square to fit 9 x
9 inch pan. Place dough in pan and top with jam. Add top layer of dough rolled into
square to fit pan. Bake for 35-40 minutes. Sprinkle with powdered sugar. Cut when cold.
54
Crock Pot Candy
16 oz salted roasted peanuts
16 oz unsalted roasted peanuts
1 bar German chocolate (sweet)
12 oz milk chocolate chips
1 ½ bars white almond bark
Layer ingredients in large round crock pot, first peanuts, then German chocolate, milk
chocolate, and lastly, white almond bark. Do not mix or stir. Heat on low for 2 hours.
Do not lift lid. After 2 hours, stir well and drop by teaspoons onto waxed paper. Let cool
until firm before removing.
Butterscotch Brownies
Preheat oven to 350 degrees
½ C butter
1 C brown sugar
2 eggs
1 Tsp vanilla
1 C flour
¼ tsp salt
Mix all ingredients together and pour into a greased 8 inch pan. Bake 30 minutes.
Chocolate Walnut Bars
1 C butter or margarine, softened
1 C firmly packed brown sugar
1 egg
1 tsp vanilla
2 C all purpose flour
½ tsp salt
1 ½ C chopped walnuts
1 C semi-sweet chocolate pieces
Preheat oven to 350 degrees
In mixer bowl, beat butter, brown sugar, egg and vanilla until creamy. Stir in flour, salt
and ½ cup walnuts. Spread into lightly buttered 13x9 inch pan. Bake for 25 minutes or
until lightly browned. Immediately sprinkle with chocolate pieces and let stand 5
minutes. Spread chocolate over cookie base. Sprinkle with remaining walnuts and press
lightly. Cool. Cut into bars.
55
Baklava
For the filling:
1 lb walnuts, coarsely ground
½ lb almonds, coarsely ground
For the syrup:
2 C water
1 ½ cups sugar
½ C sugar
1 Tbsp ground cinnamon
10 whole cloves
Juice from half a lemon
Pastry:
1 lb phyllo pastry sheets, or (see recipe under “Bread”)
½ lb unsalted butter, melted
Preheat the oven to 325 degrees.
Note: Process the almonds separately from the walnuts to avoid walnuts being ground
too fine. Almonds take longer to grind than walnuts.
Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.
Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18
inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to
make two stacks of 9 x 12 inch sheets. To prevent drying, cover one stack with wax paper
and a damp paper towel while working with the other.
Assemble the Baklava
Using a pastry brush, brush the bottom and sides of a 9 x 12 inch rectangular pan. Begin
by layering six sheets of phyllo making sure to brush each with melted butter.
Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.
Continue layering another 6 sheets of phyllo. Add the remaining nut mixture in an even
layer. Top with the remaining phyllo sheets.
Before baking, score the top layer of phyllo (making sure not to go past the top filling
layer) to enable easier cutting of pieces later.
Tip: Place the pan in the freezer to harden the top layers and then use a serrated knife.
Bake for about 45 minutes or until the phyllo turns a rich golden color.
Prepare the Syrup While the Baklava is Baking
In a medium saucepan, combine the water and the sugar and mix well. Add the cloves
and simmer over medium high heat for about 20 minutes. The syrup sjould be slightly
thickened. Remove from the heat and discard the cloves. Stir in the juice of half a lemon.
Allow the syrup to cool slightly.
When the baklava is out of the oven and still warm, ladle the syrup carefully into the pan.
Baklava can be refrigerated or stored at room temperature.
56
Place 1 sheet of phyllo dough on flat work surface, short side facing you. Brush with
melted butter. Repeat with a second layer. Spread 1/3 nut mixture over dough leaving 1
inch margin at top and bottom. Drizzle with 2 T honey, repeat with 2 layers of buttered
phylo dough. Roll up from bottom to top. With seam side down cut into 5 sections.
Place on a baking sheet seam side down and brush with melted butter. Repeat with
second and third batch. Bake until crust is evenly golden, 25 to 30 minutes. Remove
from oven and drizzle with remaining honey.
Avocado Fudge
Sugar Free and Dairy Free
1 avocado
¼ C margarine or ¼ C butter or 1/4 C ghee
½ C carob powder (to taste)
2 tsp stevia plus (this is the stevia blend, to taste)
Blend a really ripe avocado in the food processor.
Melt the margarine (butter/ghee) on low heat.
Add the carob powder a little at a time until the lumps are gone.
You may have to add a bit of water to make it creamy.
Add to the food processer until blended and thick.
Spread in a small container and place in the fridge to firm up.
Servings: 8 Servings Size
Avocado Fudge
1 very ripe medium avocado
½ C non-dairy margarine, melted.
1 tsp vanilla
(optional)
¾ -1 C cocoa according to taste
3 C powdered sugar
1/3 C chopped nuts (optional)
1/3 C chopped peppermint candy
Puree avocado and melted margarine in food processor until smooth, ensuring no lumps
remain. Place the avocado mixture into a medium saucepan over very low heat. Add the
cocoa and extract to the saucepan. Add the powdered sugar, a half cup at a time. Stir to
incorporate. The mixture will become thicker with each addition of sugar.
Once all the sugar is incorporated, remove the mix from heat. Stir in your choice of nuts,
candies, mints, etc.
For the most traditional presentation, press the fudge into a loaf pan and chill to firm.
Once firm, cut into squares. This fudge takes longer to firm than other fudge recipes.
Plan to refrigerate at least overnight.
57
Pinto Bean Fudge
2/3 C canned evaporated milk
ricemallow)
1 ½ C cooked pinto beans, strained
1 2/3 C granulated sugar
½ C nuts, any variety
1½ C miniature marshmallows (or
1 tsp vanilla extract
1½ C semisweet chocolate chips
Combine sugar and milk in saucepan.
Boil for 5 minutes, stirring constantly.
Add remaining ingredients and stir until marshmallows melt.
Pour into a 9 inch square buttered pan.
Cool and cut into squares.
Weight Watchers Pinto Bean Fudge Recipe
1 can of pinto beans drained and rinsed
1 stick and a half of butter melted
1 C cocoa
5 C confectionary sugar
1 tbsp real vanilla
1 C of chopped walnuts
Mash the beans in a big bowl, add the melted butter, add the cocoa and mix well with a
wooden spoon. Add the vanilla and then cup by cup the confectionary sugar until well
mixed. Add the nuts. Put into an 8 x 8 or 9 x 9 inch pan and refrigerate until it sets. Cut
into 1 inch squares.
58
Crispy Date Bars
Preheat oven to 375 degrees
Crust:
1 C flour
½ C brown sugar packed
½ C butter softened
Combine and mix well until crumbly, press into an ungreased 11x7 inch or 9x9 inch pan.
Bake for 10-12 minutes or until golden brown.
Filling:
1 C chopped dates
½ C sugar
2 C crisp rice cereal
1 tsp vanilla
½ C butter
1 egg, well beaten
1 C chopped nuts
In a medium saucepan, combine dates, sugar and butter. Cook over medium heat until
mixture comes to a boil, stirring constantly. Simmer three minutes. Blend about ¼ cup
hot mixture into beaten egg. Return to saucepan. Cook until mixture bubbles, stirring
constantly. Remove from heat. Stir in rice cereal, nuts, and vanilla. Spread over baked
crust and cool.
Frosting:
2 C powdered sugar
1 (3oz.) package cream cheese softened.
½ tsp vanilla
Combine ingredients and beat at low speed until smooth. Spread over cooled filling.
59
DESSERTS
Apple Crisp Dessert
4 C sliced apples
1 C brown sugar packed
¾ C flour
4 Tbsp butter
1 tsp cinnamon
½ C water
Preheat oven to 350 degrees
Place apples in buttered pie pan, pour water and cinnamon over apples, cover with crumbs made
by creaming butter and sugar together and working in the flour. Bake until apples are tender and
crust should be crisp. Serve warm or cold with whipped cream or ice cream.
Honey Cream Cheese Pie
Preheat oven to 350 degrees for crust and filling
Granola crumb crust:
2 C Granola
¼ C melted butter
Crush cereal. Combine with butter and press into pie pan (8 or 9 inch). Bake 5 minutes.
Cool before filling.
Filling:
1 (8 oz) pkg. cream cheese
1 tsp vanilla or lemon extract
2 Tbsp Honey
2 eggs
Beat all ingredients until smooth. Pour into cooled pie shell. Bake 20 minutes. Remove
from oven and spread with a mixture of:
Topping:
1 C sour cream
½ tsp vanilla or lemon extract
Cool. Chill in refrigerator. Serve.
2 Tbsp honey
60
Apricot Foldovers
Preheat oven to 375 degrees
½ C butter
1½ C whole-wheat flour
1 C dried apricots, uncooked
1 C Jack cheese grated
2 Tbsp water
1 C brown sugar, packed
Cream butter and cheese until light. Blend flour into the creamed mixture. Add water
and mix well. Chill 4 to 5 hours or 30 minutes in freezer. Meanwhile, simmer dried fruit
in ½ cup water for 15 to 20 minutes until water is absorbed. Stir brown sugar into hot
fruit and cook over medium heat till mixture boils. Stir until smooth. Cool. Roll the
chilled dough into a 10 inch square. Cut in 2½ inch squares. Put one tsp of filling on
each. Bring up the diagonal corners and seal. Place on ungreased baking sheet. Bake for
8 to 10 minutes. Makes 2 to 2 ½ dozen.
Cream Pudding Pastry Dessert
Crust: Preheat oven to 400 degrees
1 C water
1 C butter
1 C flour
4 eggs
Bring water and butter to a boil. Add flour all at once and stir. Turn hear down and stir
continuously until it forms a ball. Remove from heat. Beat in eggs one at a time. Put on
cookie sheet. Bake 30 minutes. When it is brown on top, it is done.
Top Layer:
1 (8 oz) pkg cream cheese
3½ C milk (room temp)
2 pkgs instant pudding (3oz )
Mix ingredients together. Beat. Put in refrigerator until it sets. Once set, put on crust
and top with whipping cream if desired. Drizzle chocolate syrup or walnuts on top.
Pound Cake
3 C sugar
3 C flour
3 sticks butter, softened
¼ tsp Salt
1 (8 oz) carton sour cream
2 tsp vanilla
1 ¼ C pecans, chopped
6 eggs
Preheat oven to 325 degrees
Mix butter and sugar. Mix dry ingredients. Put dry ingredients in sugar mixture and mix
well. Add sour cream. Add eggs one at a time, beating after each addition. Grease and
flour a tube pan. Bake for 60-80 minutes.
Delicious when served with warm berry sauces.
61
Cheese Cake Crust
1 C flour
¼ C sugar
1 Tbsp lemon peel
Mix, then cut in l fluid C butter;
Add 1 slightly beaten egg yolk and 1/4 tspn vanilla.
Preheat oven to at 400 degrees
Blend thoroughly. Pat 1/3 of dough on bottom of 9 inch spring form pan. Butter sides of
pan and attach to bottom plate rest of dough evenly on side 2 inches up. Bake for 6
minutes. Cool.
Chocolate Dessert
1 stick margarine or butter melted
1 C flour
1 C chopped pecans
2 boxes instant chocolate pudding
large size Cool Whip
8 oz pkg cream cheese
3 C milk
1 C confectioner’s sugar
Preheat oven to 350 degrees
Mix:
1 C flour, 1 C chopped pecans and melted butter or margarine and press into torte or
baking dish. Bake 25 minutes. Let cool.
Second Layer:
Mix confectioner’s sugar, 1 C Cool Whip and cream cheese.
Third Layer:
Mix pudding mix with 3 C of milk.
Fourth Layer:
Top with remaining Cool Whip and sprinkle with pecans.
Let chill overnight before serving.
Tip: substitute walnuts with pecans
62
Caramel Pecan Tart
One 9 inch unleavened pie crust (see recipes listed under “Pie Crusts” on last page of
cookbook)
Filling:
36 Vanilla caramels, unwrapped
½ C whipping cream
3 ½ C pecan halves or large pieces
Topping:
¼ C semi-sweet chocolate bits
1 tsp margarine or butter
1 Tbsp whipping cream
Pie Crust: preheat oven to 450, bake, cool completely
Filling: In medium heavy saucepan, combine caramels and ½ cup whipping cream: cook
over low heat until caramels are melted and mixture is smooth, stirring occasionally.
Remove from heat. Add pecans, stir well to coat. Spread evenly over the bottom of
cooled pie shell.
Topping: In small sauce pan over low heat, melt chocolate bits with margarine, stirring
constantly. Add 1 tablespoon whipping cream: sir until well blended. Drizzle over pecan
filling. Refrigerate 1 hour or until filling is firm. Garnish with sweetened whipped
topping if desired. Store in refrigerator.
Unleavened Cherry Blossom
1 C butter
1½ C sugar
4 eggs (beaten)
2 C flour
1 Tbsp vanilla
1 Tbsp orange extract
1 can cherry pie filling (or your favorite)
Preheat oven to 350 degrees
Cream butter, sugar, eggs, flour. Mix in vanilla and orange extract. Blend well. Spread
batter into 151/2 X 101/2 x 1 inch cookie sheet. Mark batter to make 24 squares. Spoon
pie filling into center of each square. Bake in heated oven for 45 minutes (or until
browned). Cut and sprinkle powdered sugar over top. Cool
63
Napoleons
1 C soft butter
1½ C flour
½ C sour cream
3 Tbsp sugar
1 Tbsp water
1 small box vanilla pudding
1½ C milk
melted semi-sweet chocolate
Preheat oven to 350 degrees
Cut butter into flour with pastry blender. Stir in sour cream. Divide dough into 2 parts.
Place each part in a one gallon Ziploc bag. Close bag and roll out evenly. If air pockets
form, prick with the tip of a sharp knife.
Lie bags flat in refrigerator until firm. Cut away plastic. Place dough on ungreased
cookie sheet. Cut into 2x4 inch rectangles, brush with sugar glaze. Bake about 15-18
minutes. Watch closely and remove any that may brown first. Cool. Mix 3 Tbsp sugar
and 1 Tbsp water to make icing. Cover half the rectangles with a thin layer of icing and
drizzle melted chocolate over tops. Mix pudding and milk. About one hour before
serving, spread small amount of pudding on remaining pastry and place iced pastry on
top.
Favorite Cheese Cake
Crust: Follow directions for the Nut Pie Crust (see recipe under “Pie Crusts“)
Filling
3 8 oz packages of cream cheese
½ C sugar
1 Tbsp vanilla
2 eggs
Preheat oven to 350 degrees
Beat cream cheese, sugar, eggs and vanilla together until mixed well. Pour into 10” pie
pan lined with Nut Crust. Bake 30 minutes. Take out of oven and cool about 10 minutes.
Then top with the following mixture and bake for an additional 10 minutes.
Topping
1 pint of sour cream
1 Tbsp vanilla
½ C sugar
64
Classic Cheesecake
Preheat oven to 350 degrees
Crust
½ C butter or margarine melted
2/3 C brown sugar, packed
2 C rolled oats
1 tsp cinnamon
Combine ingredients, firmly press on to bottom and sides of ungreased 10 inch pie plate
or spring-form pan. Bake for 10 min. Cool
Filling
11oz cream cheese, soft
¾ C granulated sugar
3 eggs
¾ C creamed cottage cheese
1 tsp vanilla
Place cream cheese and cottage cheese in mixer and beat for about 10 min (there may still
be tiny lumps) Gradually add sugar, beating constantly. Add eggs 1 at a time, beating
well after each addition. Add vanilla. Spread evenly on crust. Bake at 350 for 35 to 40
minutes.
Topping
1 ¼ C dairy sour cream
1 Tbsp vanilla
3 Tbsp granulated sugar
Combine sour cream, sugar, and vanilla. Spread over cheesecake. Bake an additional 7
min. Chill several hours before serving. Best when made the day before.
Cheese Cake
Preheat oven to 325 degrees
Crust Option #1:
2 C crumbs (without leavening)
1/8 – ¼ C. sugar
Mix and press in 9 inch pan, or try this crust:
½ C butter
Crust Option #2:
1 C flour
½ C butter softened
3 – 4 Tbsp sugar
Combine crust ingredients and mix well. Press in 8 or 9 inch pie pan and bake for 10 to 15
minutes. Cool
Filing:
2 – 4 oz. cream cheese
1 large tub cool whip
Cherry or blueberry pie filling
1 Tbsp vanilla
2 Tbsp powdered sugar
Mix together cream cheese, vanilla, cool whip and sugar. Place cheese cake mixture on cooled
crust. Add cherry or blueberry pie filling on top of cheese cake mixture.
65
Caramel Apple Cheesecake
Crust
1/3 C butter
1 egg
1/3 C sugar
1 ¼ C flour
Beat butter and sugar until fluffy. Blend in egg. Add flour and mix well. Spread into the
bottom and sides of a 9 inch spring form pan. Bake for 10 minutes.
Filling
2 (8-oz) pkgs cream cheese, softened ½ C sour cream
2/3 C sugar
½ C caramel syrup
2 Tbsp flour
1 C apples, peeled and chopped
3 eggs
¼ C pecans, chopped
Preheat oven to 350 degrees
Beat together cream cheese and 1/3 cup sugar on medium until creamy. Add flour. Add
eggs one at a time, beating after each addition. Blend in sour cream. Mix remaining
sugar with the cinnamon and toss the apples in this mixture. Stir apples into cream
cheese mixture. Pour over crust. Swirl ¼ cup caramel syrup into cream cheese mixture
and bake for 1 hour. Loosen from rim of pan, and cool before removing rim. Chill. Top
with remaining caramel topping and pecans.
Pineapple Cheesecake Squares
Crust
½ C powdered sugar
2 C flour
2/3 C butter
½ C chopped almonds
Preheat oven to 350 degrees
Mix powdered sugar, flour, butter and almonds together with a fork until crumbly. Press
firmly and evenly into bottom of a 9x13 pan. Bake 15-20 minutes.
2nd Layer
2 (8) pkgs cream cheese
2 eggs
½ C sugar
2/3 C pineapple juice
Beat cream cheese in medium bowl until smooth and fluffy. Beat in ½ c sugar and eggs.
Stir in 2/3 c pineapple juice. Pour cream cheese mixture over hot crust. Bake just until
center is set, about 20 minutes. Cool completely.
3rd Layer
¼ C flour
½ C whipping cream
¼ C sugar
1 C reserved pineapple juice
1 2 oz can unsweetened crushed pineapple, drain and reserve juice
Mix ¼ C flour and 1 C sugar in a 2 quart pan. Stir in 1 C of reserved pineapple juice and
heat to boiling over medium heat. Stir constantly. Boil one minute. Remove from heat,
fold in pineapple, cool completely. Beat whipping cream in chilled bowl until stiff. Fold
in pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until
firm, about 4 hours.
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Butterscotch Brownies
½ C butter
1 C brown sugar
2 eggs
1 tsp vanilla
1 C flour
¼ tsp salt
Preheat oven to 350 degrees
Mix all ingredients together and pour into a greased 8 inch pan. Bake 30 minutes.
Kahlua Frosting
½ C softened butter
½ lb powdered sugar
3 Tbsp cocoa powder
¼ C Kahlua
Cream butter and combine with other ingredients. Great for frosting unleavened
brownies.
Fudge Brownies
1 stick butter
1 C sugar
1 tsp vanilla
2 eggs
7 tsp cocoa
2 tsp oil
½ C flour
Preheat oven to 350 degrees
Cream butter, sugar and vanilla until cream, add eggs and mix just enough to blend. Add
cocoa and oil. Mix in flour. Bake in greased 8x8 inch pan until done.
Brownies
1 ½ C sifted flour
2 C sugar
5 Tbsp cocoa
Pinch of salt
1 C butter
4 eggs, beaten
1 tsp vanilla
2 C chopped nuts (optional)
Preheat oven to 400 degrees
Cream sugar and butter well. Add beaten eggs and other brownie ingredients. Bake in a
greased pan for 20-25 minutes. While still hot top with icing. Cool before cutting into
squares.
Icing:
3 Tbsp cocoa
¼ C butter
2 C powder sugar
pinch of salt
4 Tbsp thin cream
Sift cocoa and sugar together. Blend with cream and butter. Spread over hot brownies.
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Fudge Brownie Pie
2 eggs
½ C butter or margarine melted
1/3 C Hershey’s cocoa
½ C chopped nuts (optional)
1 C sugar
½ C unsifted all purpose flour
¼ tsp vanilla
Ice Cream and Hot Fudge Sauce
Preheat oven to 350 degrees
Beat eggs in mixing bowl, blend in sugar & melted butter. Combine cocoa and salt, and
add to butter. Stir in vanilla & nuts. Pour into lightly greased 8 inch pie pan. Bake 25 to
30 minutes or until set (pie will not test done) Cool. Cut in wedges. Serve with ice
cream and hot fudge sauce.
Hot Fudge Sauce:
¾ C sugar
½ C Hershey’s cocoa
1 can (5oz) evaporated milk
1/3 C light corn syrup
1/3 cup butter or margarine
1 tsp vanilla
Combine sugar and cocoa in small sauce pan. Blend in evaporated milk and corn syrup.
Cook over medium heat, stirring constantly until mixture boils, boil and stir for 1 minute.
Remove from heat, stir in butter or margarine and vanilla. Serve warm.
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PIE CRUST
Whole Wheat Pie Crust
2 C whole wheat flour
½ c oil
1 t salt
5-6 T milk
Sift flour and salt together. Make a hole in flour, mix and add oil and milk. Mix with
fork and finish mixing with hands. Roll out ½ of dough at a time. Roll between two
pieces of plastic wrap. Do not store this crust.
Never Fail Pie Crust
4 C unsifted all purpose flour
1 Tbsp sugar
2 tsp salt
1 ¾ C solid vegetable shortening
1 large egg
½ C water
1 Tbsp white or cider vinegar
Put first 3 ingredients in a large bowl and mix well with a fork. Add shortening and mix
with fork until ingredients are crumbly. In a small bowl, beat together with a fork, ½ cup
of water, vinegar and egg. Combine two mixtures, stirring with a fork until all
ingredients are moistened. Divide dough in 5 portions and with hands shape each portion
in a flat round patty ready for rolling. Wrap each in plastic wrap and chill at least ½ hour.
When ready to roll pie crust, lightly flour both sides of patty, put on lightly floured board
or pastry cloth. Dough can remain in refrigerator up to 3 days or it can be frozen until
ready to use. Thaw until soft enough to roll. Makes 5-6 single crust or 20 tart shells.
No Roll Nut Crust
1 C all purpose flour
½ C walnuts or pecans toasted
¼ C sugar
1/3 C cold butter cut in pieces
Preheat oven 375 degrees
In food processor with knife blade attached process flour and walnuts until nuts are finely
ground. Add sugar, pulse to mix, add butter and pulse until mixture looks sandy. Press
nut mixture evenly onto bottom and up sides of 9 in. pie plate. Bake until lightly
browned, about 20 minutes. Cool on wire rack. Fill as your recipe directs. Good for
banana, chocolate or coconut crème pies.
Nut Pie Crust
1 stick melted butter
3 Tbsp sugar
1 C flour
½ C chopped nuts
Preheat oven to 350 degrees
Mixed well and press in pan Bake for 20 minutes, if recipe does not call for baking the
pie. If recipe calls for baking the pie, pour the pie ingredients into the unbaked nut crust
and bake the recommended time for the pie.
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Cream Cheese Pie Crust
4 oz soft cream cheese
½ C shortening
2 C flour (plain)
½ tsp. salt
Blend cream cheese and shortening together. Mix in flour and salt until you have a
smooth pastry. Roll out on lightly floured board. Makes two 8 inch pie crusts
Grandma’s Pie Crust
Combine:
4 C flour
1 Tbsp salt
Mix together
1 egg beaten
½ C water
1 ½ C shortening
1 Tbsp vinegar
Mix together the flour, shortening and salt in a bowl until well mixed. Add liquids and
stir with a fork until well blended.
Tip: Chill before rolling for easier handling.
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GLUTEN FREE RECIPES
Gluten Free Matzo
¾ cup Gluten-free bread mix (i.e. Breads from Anna: https://breadsfromanna.com)
¼ cup very cold water
Equal parts white rice flour and tapioca starch for dusting
Preheat oven to 500 degrees.
Line with parchment (or grease and flour) a cookie sheet with no sides.
Pour bread mix into mixing bowl. Add very cold water. Mix with spoon. As soon as the
dough comes together, pour it onto cookie sheet.
Dust your hands with the white rice flour and tapioca starch mixture to knead dough.
Begin kneading the dough. As soon as the dough comes together, roll it with the rolling
pin until it is as thin as you can make it, being careful to not tear the dough. Throughout
the process, continuously dust your hands, the dough, the surface that the dough is on,
and the rolling pin, in order to keep the dough from sticking or tearing. As soon as it is
the desired thinness, prick it all over with the tines of a fork. Bake for about 4 – 5
minutes. Check and make sure it isn’t burning. Ovens vary, and there can be a fine line
between 4 ½ and 5 minutes. Check and make sure it isn’t burning.
Tips and Techniques:
* 4 ½ and 5 minutes makes a difference in removing the matzo from the oven in this
recipe. A few seconds more on the baking sheet can burn the matzo.
* You may place the cookie sheet directly on a baking stone in the oven.
* To keep the matzo crisp, let it totally cool before putting it in a ziplock bag, or leave it
uncovered for a day before putting it in a ziplock bag.
*To crisp, put matzo in a 200 degree oven for few minutes. This removes some of the
moisture that the matzo sometimes collects.
Flourless Honey Almond Cookies
2 large egg whites
1 pinch cream of tartar
2 Tbsp honey
½ tsp vanilla
1 pinch salt
1 C almonds, ground
Preheat oven to 250°F.
Beat egg whites and the cream of tartar until stiff peaks form, and then gradually beat in
honey, vanilla, and lemon zest.
Gently fold in ground almonds.
Drop 1 tablespoon of batter at a time onto prepared baking sheet, spacing about 2 inches
apart. Bake for about 30 minutes.
These cookies are soft right out of the oven but harden as they cool.
Option: add 1 cup chopped walnuts.
Serve with fresh berries or peach slices.
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Yam Chips
2 large yams, sliced ¼-inch thick
Olive oil, to drizzle
1 Tbsp ground cinnamon
1 tsp grated nutmeg
Honey, to drizzle
Preheat oven to 450°F.
Place sliced yams in a rectangular glass dish. Drizzle lightly with olive oil. Sprinkle with
cinnamon and nutmeg. Drizzle with honey. Place in oven for 20 minutes.
Allow to cool slightly before serving.
Caramel Popcorn
¼ - ½ C butter
½ C brown sugar
2 - 4 quarts popcorn
1 C chopped nuts
Preheat oven to 350 degrees
Melt butter and mix with brown sugar until light and fluffy. In another bowl, mix
popcorn and nuts. Add the butter mixture and mix until coated. Spread on a large baking
sheet and bake for 10 minutes until crisp.
Tips and Techniques: Use foil on the cookie sheet for quick cleanupt.
Add your favorite ingredients such as raisons, seeds, coconut, etc.
Gluten-Free Matzo
1 C Jules Gluten Free all-purpose flour
½ C almond flour
4 Tbsp extra virgin olive oil
3 Tbsp water
½ tsp. sea salt or kosher salt
Preheat oven to 450 F (static) 425 F (convection, preferred)
Whisk together Jules Gluten Free All Purpose Flour and almond flour then add in the
liquid slowly while stirring with a fork or pastry cutter. If the dough is too dry, add
additional water by the ½ teaspoonful in order to get dough wet enough to form a ball but
not be sticky.
Form a ball with the dough and pat out onto a clean surface or pastry mat dusted with
Jules Gluten Free All Purpose Flour. Pat with your fingers to flatten the dough and roll to
the thickness of matzo, then prick with a fork. Sprinkle with additional coarse kosher salt,
if desired. Bake for 10 minutes on a parchment-lined baking sheet, or just until slightly
browned.
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