Christian Churches of God
No. R2
Recipes
for the Days of
Unleavened
Bread
(Edition 1.0
20000408-20000408)
Most of these recipes have been re-copied from a collection of recipes previously compiled by members of the Worldwide Church of God in Canberra, Australia.
Christian Churches of God
PO
Box 369, WODEN ACT 2606,
AUSTRALIA
Email: secretary@ccg.org
(Copyright © 2000 Christian Churches of God)
This paper may be freely copied and distributed provided it
is copied in total with no alterations or deletions. The publisher’s name and
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Wide Web page:
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and http://www.ccg.org
Recipes
for the Days of Unleavened Bread
Unleavened Bread
4 cups plain wholemeal flour
2 egg yolks
2 tablespoons vegetable oil
3 tablespoons butter
1½ teaspoons salt
220 ml milk or water
ADD salt to flour.
CUT UP butter into small pieces and add to flour.
BEAT egg yolks, oil and milk or water together.
ADD mixture to flour,
stir well, then knead.
DIVIDE dough into pieces
about the size of a golf ball and roll out thinly.
BAKE in a moderate oven 1800 C (3500 F) until
golden brown.
(Dale Nelson)
*******************************
Unleavened Flapjacks
½ lb butter
1 cup brown sugar
125 grams wholemeal
flour
1 cup coconut
2 cups rolled oats
MELT
the butter.
ADD
the dry ingredients.
PRESS
into a swiss roll tin.
BAKE
at 1800C (3500F) until golden brown (about 20-25 minutes)
CUT
while hot.
(Rosemary Robertson)
Cheese Popovers
1 cup wholemeal flour
2 eggs
Pinch of salt
200 ml milk
Pinch cayenne pepper
Grated tasty cheese
SIFT
flour, salt, cayenne pepper into mixing bowl.
BEAT
eggs and milk together and STIR into
dry ingredients.
STIR
the batter thoroughly, COVER and
STAND for 1 hour.
PUT
a little grated cheese into the bottom of a well greased
patty pan.
POUR
batter over cheese in patty pans
until pan is about ⅔
full.
SPRINKLE
with more cheese over top.
BAKE
for approximately 15 minutes in hot oven, 2300C (4500F).
Serving
suggestion: very nice served with soup.
(Rosemary Robertson)
Wholewheat Crackers
4 cups wholewheat
flour
1½ - 1¾ cups sour cream
1
teaspoon salt
ADD
enough sour cream to four and salt to make a soft manageable dough.
ROLL
out, cut into squares or whatever shapes desired.
BAKE
at 1800C (3500F) until golden.
(Rosemary
Robertson)
****************************
Peanut Honey Crisps
155
gram peanut butter
2
tablespoons honey
500 gram wholewheat
flour
Pinch salt
DISSOLVE
peanut butter in about 250ml (½) pint
water.
ADD honey
to peanut butter and water.
ADD salt
and blend in to flour. Form a stiff dough.
ROLL
very thin, cut as liked.
PRICK
with fork.
BAKE
in a hot oven until crisp.
(Rosemary Robertson)
****************************
Tasty Flaky Piecrust
Makes about 6 crusts, can freeze extras.
Works well with turnovers, meat pies or cream
fillings
4 cups flour
1½ cup shortening
1 tablespoon sugar
1 tablespoon vinegar
1 egg
1 cup water
1 teaspoon salt
CUT
shortening into flour.
BEAT egg, add water, sugar, salt and vinegar.
ADD
egg mixture to flour mixture.
KNEAD slightly -on floured board.
BAKE
(The
Worldwide News)
****************************
Rich Fruit Cake
500 grams butter
8 eggs
1 tablespoon black
treacle
1 or 2 grated rinds of
lemons/oranges
teaspoon almond
essence
500 grams dates
750 grams raisins -
stoneless
500 grams currants
500 grams chopped
walnuts and almonds
500 grams moist dark
sugar
500 grams wholemeal
flour
1 teaspoon each of
cinnamon, nutmeg, mixed spice.
1 teaspoon vanilla
500 grams apricots
500 grams glace
cherries
600 grams sultanas
250 grams finely
chopped peel
¼ pint rum or brandy
LINE
a 25 cm (10") square tin with greaseproof paper.
WASH
the fruit carefully-leave moist but
not wet.
CREAM
the butter and sugar until fairly light in texture.
BEAT
in whole eggs one at a time.
ADD essences and treacle.
ADD flour
and spices and orange/lemon rind.
STIR very evenly - do not beat.
ADD
all the fruit and mix well - gently.
Mixture
should be a soft dropping consistency - ADD a tablespoon of water if mixture is
too stiff.
SPOON into lined tin
and level off.
BAKE
in middle of oven 150'C (3000F) for ½ hour, then 1350C
(2750F) for the rest of the time - 4½ - 5 hours. This cake must be
baked slowly.
COOL
in tin.
REMOVE
paper, pierce with a fine skewer, pour over ¼ pint of rum
or brandy.
WRAP
in foil.
STORE
in a cool dry place for at least 6 weeks.
(Rosemary
Robertson)
***************************
Coffee Cream Biscuits
Makes 15 complete biscuits
1-1½ cups plain flour
¼ cup sugar
1 teaspoon vanilla
1 egg
1 teaspoon instant coffee powder
60 grams butter
¾ cup icing sugar
3 teaspoon Tia Maria or coffee liqueur
½ teaspoon instant coffee powder
CREAM
butter, sugar coffee powder and vanilla until light and creamy.
ADD
egg,
beat well
ADD sifted four, mix well.
PUT
small teaspoonfuls on lightly greased tray.
FLATTEN
with fork.
BAKE
in moderate oven for 10-12 minutes until pale golden.
COOL
on trays.
JOIN
biscuits with filling.
GRADUALLY add sifted icing sugar and BEAT well.
MIX liqueur well.
(C.
Chalmers)
******************************
(unleavened)
¾ cup butter
½ cup shredded cheddar
cheese
1 teaspoon snipped
chives
½ garlic clove, minced
1 cup wholewheat flour
1 teaspoon snipped
parsley
⅓ cup crumbled blue cheese
CREAM
butter, cheddar and blue cheese.
MIX flour, garlic,
parsley and chives.
Depending on flour used, you may need to add a little cold water to make pie crust consistency so it will hold together.
SHAPE
in 4cm (1-1½") rolls; chill.
SLICE
and BAKE at 1900C (3750F) for 8-10 minutes.
(Mrs B. Tyler)
*****************************
Parmesan Crescents
(Unleavened)
¾ cup butter
2 cups cottage cheese
2 cups plain flour
Pinch of salt
1 cup grated parmesan or sharp cheddar cheese
BEAT together the butter
and cottage cheese.
ADD flour. (chill if dough is too soft to
handle)
DIVIDE into 3 or 4 balls.
PRESS each ball out to 23 cm
(9") round.
SPRINKLE each round with 3
tablespoons Parmesan cheese.
CUT into 8 wedges.
Beginning
with the wide side of each wedge roll towards the point.
PLACE point side down
on prepared baking sheets.
SHAPE
into crescents.
SPRINKLE
tops lightly with remaining parmesan
cheese.
BAKE
20-25 minutes or until golden in oven preheated to 2050C (4000F).
When done: Immediately loosen
from baking sheets and place on racks to cool.
May be frozen.
Serve warm.
(Mrs
B. Tyler & Mrs S. Orchard)
******************************
1 cup brown sugar
1 cup cut-up dried fruit
1 tablespoon butter
2
cups flour
1
cup water
½ cup nuts
2 eggs
½ teaspoon salt
MIX together brown sugar, water, dried fruit, nuts
and butter in a saucepan.
STIR over medium heat
until butter is melted.
SET ASIDE
When cool add well
beaten eggs, then flour and salt.
BAKE
in 22.5 cm x 12.5 cm (9”x 5”x 3”) loaf pan until brown and done.
(The Worldwide News)
Wholemeal Bran Biscuits
Makes 36 biscuits
2 cups unprocessed
bran
125 grams butter
1 cup wholemeal plain
flour
2 eggs
COMBINE
bran, sifted flour, sugar and roughly chopped cold butter in food processor
Process
until butter is cut through dry ingredients evenly.
ADD eggs to processor, process until
ingredients are combined.
If
no food processor, process until ingredients are combined.
RUB
butter through dry ingredients with
finger tips, ADD lightly beaten eggs to
ingredients and mix with a fork.
TURN
mixture on to lightly floured board, KNEAD LIGHTLY into smooth shape.
DIVIDE
DOUGH in half.
PRESS
each half evenly over base of two lightly greased 30cm x 15cm (12"x6")
swiss roll tins.
Use
knife to MARK each of the biscuit mixtures into 18 pieces each.
CUT
through mixture with knife.
MARK each biscuit
shape in half without cutting
through mixture.
PRICK each biscuit
half with fork.
BAKE in moderate oven
for 15 minutes, or until lightly browned.
CUT through biscuits
while hot, lift onto wire racks to cool.
(Mrs L. Sturgiss)
*****************************
Cheese Bread
½ lb longhorn cheese
½ lb jack cheese
1 cup flour
1 teaspoon salt
3 eggs
1⅓ cup
milk
½ cup butter, melted
GRATE
cheese.
MIX
all ingredients together
POUR into greased pan.
BAKE
in 1800C-(3500F) oven for 45 minutes.
(The Worldwide News)
Irish Potato Cakes
Serves
3
2 medium potatoes
½ cup whole-wheat flour
½ onion, grated
1
egg
¾ teaspoon salt
¼ teaspoon caraway seed (optional)
PEEL potatoes and leave in a
bowl of very cold water.
BEAT egg in another bowl, pat
potatoes dry and grate coarsely into bowl.
ADD four and onion, salt and caraway seed.
HEAT vegetable oil in
skillet, DROP batter in teaspoonfuls.
FLATTEN, fry until golden, drain.
Serve with eggs.
(The Worldwide News)
Sesame Potato
Biscuits
Makes 2 dozen
2 cups flour
1½ teaspoon salt
I cup butter
1 cup cold mashed potatoes
4 egg yolks
1 egg white
¼ cup Sesame
seeds
PREHEAT oven to 4000F.
COMBINE
four and salt in a large mixing bowl.
CUT
in butter until mixture resembles
coarse crumbs.
KNEAD
for 1 minute until smooth. Wrap and chill in refrigerator 20 minutes.
Repeat
this 3 times.
ROLL
dough 0.5 cm (¼") thick and roll into biscuits.
BEAT egg white and yolk.
BRUSH biscuits with egg and DIP in seeds.
BAKE for 15 to 20 minutes.
(The Worldwide News)
*****************************
Supper Cheese Pancakes
⅔ cup
cottage cheese
¼ cup grated yellow cheese
½ cup tofu
diced fine or chopped (or substitute 1 cup cottage cheese)
½ cup whole-wheat
flour
½ cup chopped onion
2 tablespoons Parmesan cheese
½ teaspoon
salt
1 tablespoon parsley flakes
MIX
all ingredients together.
PAN
FRY on oiled griddle, over medium heat 2 to 3 minutes on each side.
(The Worldwide News)
******************************
Jam Fancies
1 cup all purpose flour
½ cup butter
⅛ teaspoon salt
125 grams cream cheese
raspberry jam
1 egg, beaten
SIFT
flour and salt; add butter and cream cheese in small
pieces.
SHAPE
into ball, wrap and refrigerate.
LIGHTLY
GREASE and FLOUR 2 cookie sheets.
ROLL
OUT dough to 0.3cm (⅛
") thickness
CUT out shapes with cookie cutter.
PLACE
1 scant teaspoon of jam in center of
half the cut shapes.
BRUSH
EDGES of pastry with beaten egg.
COVER
with rest of shapes, PRESS edges firmly.
BRUSH
top of each with beaten egg.
BAKE
in 2000C (4000F) oven for 10 to 12 minutes.
(The Worldwide News)
Chocolate Chip Cookies
1 cup brown sugar
1 egg
½ cup nuts
1 cup oil
1 teaspoon vanilla
½
pkg. chocolate chips
¼ cup sugar
2 cups flour
1 teaspoon salt
BLEND oil brown sugar, sugar and
vanilla.
ADD egg, flour, chocolate chips, nuts and salt.
BAKE at 1900C (3750F) for 10 minutes.
COOL and store.
(The
Worldwide News)
**************************
Granola Bars
3½ cups toasted rolled
oats
½ cup flaked or
shredded coconut
⅔ cup butter, melted
⅓ cup honey, corn syrup or molasses
1 egg
1 cup raisins or 6 oz semisweet chocolate pieces
1 cup chopped nuts
½ cup firmly packed
brown sugar
½ teaspoon vanilla
½ teaspoon salt
PLACE
oats
on ungreased cookie sheet in preheated 1800C (3500F)
oven for 20 to 25 minutes.
COMBINE
all the ingredients, mix well.
PRESS firmly into well greased 39cm x 26.5 cm (15½" x 10½") jelly roll pan.
BAKE in preheated 1800C (3500F) oven for about 20
minutes. COOL.
CUT into bars.
Store in tightly covered container in cool dry place or in refrigerator.
(The Worldwide News)
****************************
Tropical Peanut Squares
½ cup corn syrup
½ cup firmly packed
brown sugar
½ cup peanut butter
3 cups oven toasted
rice cereal
1 cup flaked coconut
MEASURE
corn syrup and sugar into large saucepan.
COOK
over medium heat, stirring constantly until sugar is dissolved and
mixture bubbles.
REMOVE
from heat.
STIR
in peanut butter.
POUR
mixture over cereal and coconut.
STIR until well coated.
PRESS evenly into buttered 20 cm (8") square pan.
CUT into squares.
(The Worldwide News)
*****************************
Cheese Strudel
2 cups flour
1 cup cold water
1 teaspoon salt
Cheese
Filling
500 grams cottage cheese or dry cottage cheese
¼ cup sugar
pinch of salt
KNEAD all ingredients until smooth. Sprinkle surface with
flour so dough doesn’t stick.
ROLL
OUT until dough is smooth forming a circle 18 cm (12") diameter. CUT dough
into 7 pieces.
BRUSH
with oil.
SPREAD cheese filling all over and ROLL UP.
PUT into a greased pan
BAKE at 2300C (4500F) for 15 minutes then SHUT
OFF oven and let stand in oven for 5 minutes.
REMOVE from oven and cover with a cloth.
(The Worldwide News)
****************************
Torta Bretone (Italian)
This is more a pudding than a cake.
3 cups milk, lukewarm
175 grams brown sugar
vanilla
1 package prunes, pitted
4 eggs
cinnamon
1 cup flour
pinch of salt
PLACE prunes in bottom of buttered pan.
MIX four, sugar and salt in bowl.
ADD eggs.
ADD milk a little at a time, mixing well.
ADD vanilla to taste.
POUR over prunes.
SPRINKLE with some cinnamon.
DOT with butter.
1 cup flour
pinch of salt
BAKE at 1800C
to 1900C (3500F to 3750F) for 1 hour or until
toothpick test comes out clean.
(The Worldwide News)
*****************************|
No-Bake Seven-Layer cake
To
make fine sugar, put one cup of regular sugar into a blender jar.
Blend
at high speed for a few seconds, until powdered.
3½
ounces bittersweet chocolate
¼
pound margarine
1
cup fine sugar
3
eggs, separated
1
cup sweet wine
½
cup chopped walnuts
1½
ounces bittersweet chocolate for chocolate curls
Melt
the chocolate over warm water in a double boiler; allow to cool.
In
a medium-sized mixing bowl, cream the margarine with the sugar until the
margarine is fluffy and the sugar dissolved.
Add
the egg yolks, 1 at a time; beat well.
In
a clean medium-sized bowl, beat the egg whites until stiff.
Fold
the cooled melted chocolate into the egg yolk mixture; fold in the stiffly
beaten egg whites.
Pour
the wine into a large shallow pan. Dip each matzo, 1 at a time, into the wine,
just enough to moisten but not soak.
Place
1 moistened matzo on a serving plate. Cover with 1½ tablespoons of the
chocolate filling.
Top
with another moistened matzo and more filling.
Continue
this process until the eighth matzo is on the top. Cover the top and sides with
the remainder of the filling.
Decorate
the top with chopped walnuts and chocolate curls.
Cover
the cake loosely with plastic wrap and let the cake mellow for 24 hours in the
refrigerator.
Cut
into thin slices or into small squares. Serves 8 or more.
(The Complete Passover Cookbook, Frances R. AvRutick, 1981)
*******************************
Chocolate-Nut Crust
tablespoons margarine
1¼ cups
whole blanched almonds, toasted
and finely chopped
In a small saucepan,
melt the chocolate and margarine over low heat.
Add the finely chopped
almonds; stir until well mixed.
Refrigerate for 30 minutes.
Spoon the chocolate
mixture into a greased 9-inch pie plate.
Using the back of a
tablespoon, press the mixture firmly and
evenly onto the bottom
and sides of the pie plate. Refrigerate
for
2 hours before
filling. Spoon in the filling of your
choice.
(The Complete Passover Cookbook, Frances R. AvRutick, 1981)
****************************
Walnut-Brandy Cake
4 eggs separated
⅔ cup sugar
2 tablespoons brandy
1⅓ cups finely
chopped walnuts
⅛ teaspoon cinnamon
¼ matzo meal
¼ cup melted margarine or oil
Grease for pan
In a medium-sized bowl, beat the egg yokes
well; gradually add the sugar. Continue to beat until light and lemon-coloured.
Add the brandy, chopped walnuts, cinnamon,
matzo meal, and melted margarine or oil; continue beating until well blended.
In a clean mixing bowl, beat the egg whites
until stiff but not dry. Gently fold the beaten egg whites into the egg yoke
mixture.
Grease a 9 x 9-inch
pan; line with wax paper; grease the wax paper. Pour the batter into the pan.
Bake in a preheated
375 degree F. oven for 35 minutes or until firm.
Let the cake stand in
the Pan for 5 minutes before removing. When the cake is cool, cut into
diamonds, squares or rectangles.
Yields 24 to 32
pieces.
(The Complete Passover Cookbook, Frances R. AvRutick, 1981)
Metric Conversion Guide
Oven Temperature Guide:
Description
Gas Electric
|
|
0 C |
0 F |
0 C |
0 F |
|
Plate warming |
60 |
140 |
60 |
140 |
|
Keep warm |
80 |
175 |
80 |
175 |
|
Cool |
100 |
200 |
110 |
225 |
|
Very slow |
120 |
250 |
120 |
250 |
|
Slow |
150 |
300 |
150 |
300 |
|
Moderately slow |
160 |
325 |
170 |
340 |
|
Moderate |
180 |
350 |
200 |
400 |
|
Moderately hot |
190 |
375 |
220 |
425 |
|
Hot |
200 |
400 |
230 |
450 |
|
Very Hot |
230 |
450 |
250 |
475 |
|
Liquid
Measures |
|
|
Imperial |
Metric |
|
1 teaspoon |
5 ml |
|
1 tablespoon |
20 ml |
|
¼ cup |
65 ml |
|
½ cup |
125 ml |
|
1 cup |
250 ml |
|
1 pint |
625 m; |
|
USA |
Metric |
|
1 tablespoon |
15 ml |
|
1 pint (16 ounces–2 cups) |
500 ml |
|
All other measures same as for imperial above. |
|
|
Solid
Measure |
|
|
Avoirdupois |
Metric |
|
½ ounce |
15 grams |
|
1 ounce |
30 grams |
|
4 ounces (¼ lb) |
125 grams |
|
8 ounces (½ lb) |
250 grams |
|
12 ounces (¾ lb) |
375 grams |
|
16 ounces (1 lb) |
500 grams |
|
24 ounces (1½ lbs) |
750 grams |
|
32 ounces ( 2 lbs) |
1000 grams (1 kg) |