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




(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 address and the copyright notice must be included.  No charge may be levied on recipients of distributed copies.  Brief quotations may be embodied in critical articles and reviews without breaching copyright.


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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 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.


(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


125 grams butter

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.


BEAT butter and coffee powder until soft and creamy.

GRADUALLY add sifted icing sugar and BEAT well.

MIX liqueur well.

(C. Chalmers)


Welcome Wafers


Makes 40 crackers

¾ cup butter

½ cup shredded cheddar cheese

1 teaspoon snipped chives

½ garlic clove, minced

1 cup wholewheat flour

1 teaspoon snipped parsley

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


Makes 32 crescents

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)


Fruit Nut Loaf

1 cup brown sugar

1 cup cut-up dried fruit

1 tablespoon butter

2 cups flour

1 cup water

½ cup nuts

2 eggs

½ teaspoon salt

MIX together brown sugar, water, dried fruit, nuts and butter in a saucepan.

STIR over medium heat until butter is melted.


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.


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

1 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

2 tablespoons sour cream

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.

STIR in mashed potatoes 3 egg yolks and sour cream

KNEAD for 1 minute until smooth. Wrap and chill in refrigerator 20 minutes.

Repeat this 3 times.

ROLL dough 0.5 cm (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

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.

BLEND thoroughly with pastry blender

SHAPE into ball, wrap and refrigerate.

LIGHTLY GREASE and FLOUR 2 cookie sheets.

ROLL OUT dough to 0.3cm (") 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

cup butter, melted  

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

Makes 36 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


1 package prunes, pitted

4 eggs


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

8 whole matzos

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

3 ounces sweet chocolate

tablespoons margarine

1¼ cups whole blanched almonds, toasted

and finely chopped

Grease for the pie plate

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

cup sugar

2 tablespoons brandy

1cups finely chopped walnuts

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





Keep warm










Very slow










Moderately slow










Moderately hot










Very Hot






Liquid Measures




1 teaspoon

5 ml

1 tablespoon

20 ml

¼ cup

65 ml

½ cup

125 ml

1 cup

250 ml

1 pint

625 m;



1 tablespoon

15 ml

1 pint (16 ounces–2 cups)

500 ml

All other measures same as for imperial above.


Solid Measure




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)