Unleavened Gooooodies part 2
Unleavened Gooooodies
Chewy Meringue Cookies
This recipe has many variations. Instead of 1 cup of dried fruit, you can use 1/2 cup fruit and 1/2 cup mini semisweet Chocolate chips or for a low-cal chocolate flavor, simply add a few tablespoons
of unsweetened coco powder.
3 large egg whites, at room temperature
1/2 cup confectioners' sugar
1 cup dried peaches, apricots, or other dried fruit chopped into 1/4-inch pieces
1 Cup sliced almonds or other chopped nuts
1 Tbs. cornstarch
1/4 tsp. ground cinnamon
1. Preheat oven to 300F. Beat egg whites with electric mixer on medium speed until foamy. Gradually beat in sugar until meringue forms stiff, yet billowy, glossy peaks. Set aside.
2.Mix dried fruit , nuts, cornstarch and cinnamon. Fold meringue into nut mixture.
3.Spoon heaping tablespoon-size dollops onto greased baking sheet .
4. Bake 40 minutes, or until meringues are lightly browned. Makes 20 cookies
Cottage Cheese Rolls
1 /2 c. margarine 1 c. cottage cheese
1.c. flour
Mis ingredients together and refrigerate 8 hours or over night. Divide into 2 balls. Roll out one at a time as for pie crust on a well floured surface. Cut into wedges and roll up each piece starting with the wide end. Place on cookie sheet and bake 30 minutes at 350 degrees. Frost if desired.
Crust-less Cranberry-Pecan Pie
This recipe works will with dried cranberries, blueberries or sour cherries.
1 1/2 cups sugar
3/4 cup melted butter
3 large eggs
1 tsp. vanilla extract
1 1/4 cups sifted flower (white flour or whole wheat pastry flour)
1 1/2 cups fresh or frozen cranberries
1 Cup finely chopped pecans
1. Preheat oven to 375F. Grease 8-inch glass pie plate,
9-inch square cake pan or 10x7-inch rectangular pan.
2. Beat sugar, butter, eggs and vanilla until thick and fluffy,
about 5 minutes. Fold in flour by hand. Fold in cranberries
and pecans. Pour into prepared pan, and spread evenly.
3. Bake 45 minutes, or until cake tester inserted in middle comes out clean. Serve hot or cold.
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
2 T. white sugar 1/8 t. salt
2 eggs
2 c. chopped pecans
1 c. brown sugar
1 c. grated coconut
1/3 c. butter ½ tsp. vanilla
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.
Quick Mayonnaise Biscuits
2 cups all purpose flour
1/3 c. mayonnaise
1/3 c. shredded sharp cheddar cheese
1 T. Onion, minced
1/4 c. milk
Stir together flour, mayonnaise and milk until well blended. Add cheese and onion. Drop by tablespoonfuls onto greased cookie sheet. Bake at 350 degrees fir 10 minutes or until lightly browned. Serve warm. Makes 24 biscuits.
Banana Oatmeal Cookies
3 bananas
1/3 cup salad oil
2 cups quick oats, uncooked
1- 1/12 cups chopped walnuts
1 tsp. Vanilla extract
3/4 tsp. Salt
In large bowl, mash bananas and add other ingredients. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 350 degrees for 20 to 25 minutes. Cool on wire rack. Makes 30 cookies.
Swedish Pancakes
3 eggs ½ ts. Salt
1-1/2 c. milk Oil for frying
1 c. whole wheat flour
Mix all but oil with hand beater until well blended.
Prepare large frying pan by heating to med. Hot. Put about 1 tbsp oil in and cover bottom. Pour 3/4 ladle of batter into pan and tilt pan immediately so it covers bottom completely. When it appears “dry” on top turn over. Remove and serve rolled or folded, spread with butter and maple syrup or roll with strawberries and top with whipped cream.
WHAT IS MEANT BY LEAVENING
Once a year, for seven days, God commands us to remove leavening from our homes and our bodies and replace it with unleavened products (Leviticus 23:6-8). In the Bible, leaven is used metaphorically in reference to an influence that can permeate whatever it touches. For example, Jesus used the word leaven in a good sense when He said, “The kingdom of heaven is like unto leaven, which a woman took, and hid in three measures of meal, till the whole was leavened” (Matt 13:33).
On the other hand, Jesus also used the word leaven in an evil sense to illustrate the “fermentation” of moral and political corruption. “Then Jesus said unto them, Take heed and beware of the leaven of the Pharisees and of the Sadducees. Then understood they how that he bade them not beware of the leaven of bread, but of the doctrine of the Pharisees and of the Sadducees” (Matt 16:6,12).
Today our most common leavening agents include yeast, baking powder, and baking soda. Such products produce fermentation in dough and cause it to rise. Leavening can be found in bread, crackers, cakes cereal, ice cream cones, and a variety of prepared foods.
In addition to removing the leaving from our lives. God asks that we consciously ingest unleavened bread every day for this seven-day period known as the Feast of Unleavened Bread. Such action symbolizes our acceptance of Christ and our desire to become more like Him, without spot or blemish. As Paul wrote in 1 Corinthians 5:8, “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.”
Baking Soda is an important ingredient of baking powder. To be used as a leaven it must be mixed with a food acid like buttermilk, sour milk, molasses, vinegar, lemon juice or cream of tartar.
Cream of Tartar by itself does not leaven anything more than does sour milk or buttermilk. It is often used as a flavoring in foods and beverages.
Brewer’s yeast is a by product of the fermentation of beer and is a rich source of vitamins, especially the B complex. It has no leavening properties.
Yeast Extract is an ingredient used in canned or in dehydrated soups. It is only an extract and cannot leaven anything.
Acquired from the “Unleavened Recipes Cookbook” given us by Bonnie Chrisman
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