Unleavened Gooooodies
Unleavened Gooooodies
Cheesy Unleavened Crackers
2/3 c. flour 2 T. cream
2/3 c. grated cheese
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 degree oven about 10 minutes.
Unleavened Butter Horns
2 c. flour 2 sticks butter
2 c. cottage cheese
Mix butter into flour. Add cottage cheese. Shape into ball and refrigerate. When ready to bake, roll out with rolling pin on floured board. Cut into triangles and roll like croissants. Bake at 400 degrees for 10 to 15 minutes.
Unleavened Lemon Sours
1 c. flour 1 c. brown sugar
2 T. white sugar 2 c. chopped pecans
1/8 tsp. Salt 1 c. grated coconut
1/3 c. butter ½ tsp. vanilla
2 eggs, slightly beaten
Mix together flour, white sugar and salt. Cut in butter. Press firmly in a greased 9 inch square pan. Bake 15 minutes in 350 degree over until brown. Mix eggs, brown sugar, chopped pecans, coconut and vanilla. Pour over baked crust. Bake 30 min at 350 degrees until firm.
Icing: 1 c. powdered sugar 1 T. lemon juice
1 T. finely ground lemon rind
Mix together and spread over warm lemon sours.
Unleavened Strawberry Layer
1 c. flour 1 tub Cool Whip
1 c. pecans 1 c. powdered sugar
1 stick butter
sweet strawberries
1 (8-oz) pkg. Cream cheese
1 carton strawberry glaze
Mix flour, pecans and butter. Press into cake pan. Bake 20 minutes at 350 degrees. Set aside to cool. Mix cream cheese, Cool-Whip and powered sugar and spread in crust. Mix strawberries and glaze. Pour over second layer. Top with cool-whip and pecans.
Butterscotch Haystacks
3 (6-oz) or 2 (12-oz.) pkgs.
2 c. wheat thins (coarsely crushed)- check for leaven
Butterscotch flavored morsels
1 lg. Can chow mien noodles
1 can Eagle Brand mild
2 c. coarsely chopped pecans
In top of double broiler, melt morsels with milk, 5 to 10 minutes or until mixture is thickened and smooth. Remove from heat. In large bowl, combine wheat thins, noodles and pecans. Pour butterscotch mixture over this and mix to coat well. Drop by teaspoons onto waxed paper lined baking sheets. Chill two hours or until firm. Cover and store in refrigerator.
Unleavened Yum Yum Bars
1 c. vegetable oil 1 ½ tsp. salt
2 c. brown sugar 6 oz. chocolate chips
3 eggs 6 oz. butterscotch
3 T. vanilla chips
1 c. pecans 3 c. flour
Mix first vegetable oil, brown sugar, eggs and vanilla together until creamy. Mix in flour and salt mixture. Add in chips and nuts (hold some for the topping). Spread mixture into 2 (9 x 13 greased pans). Top with chips and nuts. Bake at 350 degrees for 25 minutes. Cut while warm.
Unleavened Mexican Wedding Cookies
1 c. butter 2 c. flour
½ c. powdered sugar 1 c. finely chopped pecans
2 tsp. Vanilla 1 tsp. Water
powdered sugar
Preheat oven to 350 degrees. Cream butter and sugar. Add vanilla and water. Mix in flour. Stir in nuts. Shape into small balls. Bake 20 minutes on ungreased cookie sheet. Cool slightly and roll in powdered sugar. Makes 3 dozen.
Whole Wheat Flatbread
Set oven temperature at 390°-400° F.
4 cups whole wheat pastry flour
1 ½ teaspoons salt
3 tablespoons butter
2 egg yolks
2 tablespoons vegetable oil
7/8 cup milk or water
Sift the flour, then measure. Add the salt to the measured flour and sift again or stir thoroughly. Cut the butter into small pieces, adding them to the flour as they are being cut. With a pastry blender or 2 knives, cut the butter into the flour as when making pastry.
In another bowl beat the egg yolks until lemon-colored. Add the oil slowly to the egg yolks, continuing to beat as it is added. An electric mixer is good for doing this. Add the milk or water to the mixture, adding only about one fourth of it at first, then the remainder. Pour this liquid mixture into the flour-and-butter mixture and stir with a fork or spoon until it forms a ball of dough that comes away from the sides of the bowl. Knead lightly on a 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 cupful of the dough and place it on the floured board. With the 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 hand spread a little flour on the board. Replace the dough and roll again. Repeat this operation 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 mark into squares of any desired size with a knife. If it is to be used for the Passover service, make only one cut across the middle to make pieces only small enough that they may be conveniently carried. Slide the sheet into the preheated oven. Bake 8 to 12 minutes or until puffed and very lightly browned.
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 (or, in California, the El Molino flour will require 1 1/3 cups). If bread flour is used, it is also advisable to use the egg yolks as they help lighten the bread. If this bread is made for use in the Passover service, be sure to use water instead of milk and leave out the egg yolks. Increase the water to one cup, mix it with the oil and add to the butter-flour mixture.
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