Our Favorite Recipes and More!

Good to know…

Leavening Agents: Baking Soda, Baking Powder, Sodium Bicarbonate, Potassium Bicarbonate, Yeast

Non-Leavening Agents: Brewers Yeast, Yeast Extract, Cream of Tarter,

Fluffy, not usually leavened: Cream puffs, Angel Food cake, Popovers, Sponge cake

Flat, usually leavened: Breaded products (i.e. chicken nuggets, etc.), Flour Tortillas, Graham crackers, Grape Nuts cereal, Pita Bread, Triscuits (flavored)

*Don’t assume a bread product is unleavened because it’s flat, or leavened because it’s fluffy. It is a good idea to carefully read labels before purchasing. Be cautious of products marked “Kosher for Passover”, some brands still contain leavening.

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Bread & Rolls

 

Cheese Bread; Unknown

 ½ lb. Longhorn cheese, shredded    ½ c. melted butter

½ lb. Jack cheese, shredded             1 c. flour

3 eggs                                               1 1/3 c. milk

1 tsp. salt

Mix together and bake at 350^o for 45 min.

 

Cheddar Cheese Biscuits; Becky Arnold; Houston, TX Congregation

2 c. unsifted all-purpose flour          ½ c. shredded cheddar cheese

1 tbsp. dried dill                               ½ c. ice water

1 tsp. salt.                                         ½ c. cold butter, cut into pieces

Preheat oven to 350^o. Place flour, dill and salt in food processor. Process until mixed; add butter and cheese; process until consistency of cornmeal. With machine running, quickly add ice water. Process just until mixture forms a ball. On lightly floured board, roll out dough to ½ thickness. Cut with a 2” cutter. Prick dough with tines of fork. Place on ungreased baking sheets. Reroll and cut scraps. Bake until golden-brown, about 30 minutes. Makes about 24.

 

Cottage Cheese Rolls; Becky Arnold; Houston, TX Congregation

1 c. butter                                         2 c. flour

2 c. cottage cheese

Mix all ingredients well, refrigerate for 8 hours. Roll out and cut for biscuits OR divide into two balls, roll out, cut into wedges and roll for crescents. Bake for 30 minutes at 350^o. Watch to see if they finish before the 30 min.

 

Dinner Rolls; Karla Steagall

 2 c. sifted flour                                1 egg yolk

2/3 c. butter                                      ¾ c. sour cream

¼ tsp. salt

Measure flour and salt in bowl. Cut in butter. Stir in egg yolk and sour cream. Mix well. Shape dough into ball. Wrap in wax paper and chill overnight. Divide dough into three equal parts.

On lightly floured board, roll each into 12” circle, then cut into 12 wedges. Starting at the wide end, roll up. Place on greased baking sheet with point tucked underneath.

Bake at 375^o for 20-25 min.

 

Flat Bread; Unknown

 1 c. whole wheat flour                     1 c. white flour

½ tsp. salt                                         1 egg

½ c. sesame seeds                            ½ c. + 2 tsp. milk

Mix flour, salt and seeds with a fork in a large mixing bowl. Make a well in the dry ingredients and pour the egg into it. Pour in a bit of the milk and whip eggs with the fork; then put into a floured board to tabletop and knead in rest of the flour till dough is smooth and somewhat elastic.

Roll out with a pin to about ¼” thickness and place on greased cooking sheet. Pat out to edges of the pan. Spread with soft butter before or right after baking.

Bake at 375^o for 15-20 min., careful, it doesn’t get very brown.

 

Swiss Crepes; Kay Otholt, Temple Congregation

1 ½ c. flour                                       1 tbsp. sugar

½ tsp. salt                                         2 c. milk

½ tsp. vanilla                                    2 tbsp. melted butter

2 eggs

Combine flour, sugar and salt. Stir in remaining ingredients. Beat well.

Melt a dab of butter on griddle or spray with non-stick cooking spray. Ladle about ¼ cup of batter onto griddle then tilt so batter will run.

Flip and cook on other side.

Top with fruit and whipped cream.

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Miscellaneous

Philly Brunch Quiche; Unknown

Crust for 10” pie                              1 (8 oz) pkg. cream cheese

1 c. milk                                           4 eggs beaten

½ c. chopped onion                          1 tbsp. butter

¼ c. pimento                                    ¼ tsp. dill

salt & pepper to taste

Prebake crust @ 400^o for 12-14 minutes.  Combine cream cheese and milk in sauce pan. Stir over low heat until smooth. Gradually add cream cheese mixture to eggs, mixing until well blended.

Sauté onions in butter; add onions and remaining ingredient with cream cheese mixture. Mix well, pour into pastry shell and bake at @ 350^o for 35-40 minutes or until set.

 

Swedish Pancakes; Unknown

 3 eggs                                               1 ¼ c milk

½ tsp. salt                                         1 tbs. sugar

¾ c flour                                           Fruit or preserves

Powdered sugar

Beat eggs until thick and lemon-colored. Sit in milk. Sift dry ingredients; and add to egg mixture, mixing until smooth. Drop batter by tablespoons onto moderately hot buttered griddle. Spread batter evenly to make thin cakes. Turn when underside is slightly brown. Fill with fruit or spread with preserves and roll up and sprinkle with sugar.

 

Passover Bread; Mrs. Loma Armstrong

4c. freshly ground whole-wheat or pastry flour

1 ½ tsp. sea salt                                         3 tbs. butter

2 tbs. oil mixed in 1 c water

Sift flour and measure. Add salt, sift again, or stir thoroughly. Cut butter into small pieces and add to flour after each cut (or cut in with a pastry cutter). Add oil and water to flour. Mix until it forms a ball of dough that comes away from the side of the bowl. Knead lightly on floured board for 1 minute, into a smooth ball. Lightly flour the bowl again. Pinch 1 cup dough and flatten, then roll as thin as possible. Roll it until it just holds together without breaking when pulled. Place the rolled dough on an ungreased sheet and make one cut so the pieces may conveniently fit on the serving plate. Bake 8-10 minutes in a preheated oven at 350^o until lightly browned. Yield: 500 servings for Passover.

 Variation

½ c. barley flour                                        ½ c. whole wheat flour

½ tsp. salt                                                  3 tbsp. olive oil

Enough water to make dough

Sift flour (7 times if making for Passover services).

Combine with salt. Add oil until crumbly. Add water to form a soft ball. Roll thin on parchment paper. Transfer, paper and all, to cookie sheet, bake at 390^o till lightly brown.

Cool. (Do not break if making for Passover services)

Sweet option: switch oil for butter, switch water for milk, and add 3 tablespoons of sugar. After you roll out mist/spread with melted butter and sprinkle with cinnamon and sugar.

 

Pour Bread; Prince Albert, Saskatchewan Brethren

 3 c flour                                               3 large eggs

1 tsp. salt                                             2 tbsp. oil or butter

1 ½ c water or milk                             sesame seeds (opt)

Combine flour and salt. In a second bowl combine eggs and oil; beat. Add the egg mixture to the flour and add water. Beat hard for 2-3 min. Pour into greased cookie sheet or 3, 8” sq pans. Bake at 450^o for 20 min. Sprinkle sesame seeds over top for baking. Good for sandwiches

 

Soft Bread; Unknown

3 c. flour                                           1 tsp. salt

1 ½ c. water or milk                         3 large eggs

2 tbsp. oil or melted butter

Combine flour & salt. Beat together eggs and oil/butter.  Add egg mixture to flour.  Beat theses hard for 2-3 min. Pour into three 8″ sq pans (greased).

Bake at 450° for 20 min. *Can use a greased cookie sheet instead of 3, 8″ pans.

Optional: add sesame seeds, your favorite dried herbs or shredded cheddar before baking.

 

Swiss Butterhorns; Mrs. Gary Smith via Dottie Kruger; Dallas, TX Congregation

2 c. flour                                           1 egg yolk

¾ c. Sour Cream                              2/3 c. butter

½ tsp. salt                                         ½ c. sugar

¾ tsp. cinnamon                               ½ c. chopped nuts

Preheat oven to 375^o. Measure flour & salt into bowl, cut in butter. Stir in egg yolk, sour cream. Mix well. Shape dough into ball, wrap in waxed paper. Chill overnight. Divide dough into 3 parts and on lightly floured board, roll into a 12” circle. Blend sugar, nuts, and cinnamon. Sprinkle with sugar mixture. Cut into 12 pie shaped wedges. Starting at the wide edge, roll up. Place on a greased baking sheet with the point tucked underneath. Dust with powdered sugar if desired.

Bake for 20-25 minutes or until golden.

 

Yummy Bars; Jo via Kerri Crisman; Dallas, TX Congregation

1 c. butter                                         1 c. brown sugar (packed)

1 egg                                                1 tsp. vanilla

2 c. whole wheat flour                     ¼ tsp. salt

1 bag chocolate chips                       2 c. chopped nuts

Preheat oven to 375^o. Mix together thoroughly. Press evenly into a greased 13×9 baking dish. Bake for 25-30 minutes or until light brown.

Crust will be soft. Immediately sprinkle chocolate over crust. As it melts spread it smooth. Sprinkle nuts over chocolate. Cut into bars while slightly warm but do not remove from dish until cooled.

 

Royal Marble Cheesecake; Lisa Hutchinson, Dallas, TX Congregation

 1 (6 oz.) pkg. semi-sweet Chocolate Morsels

1 c. flour                                        1 c. + 2 tbsp. sugar

¼ tsp. salt                                      1 c. sour cream

¼ c. butter                                     2 tsp. vanilla

6 eggs, separated                           3 (8 oz.) cream cheese (room temp)

Melt chocolate morsel in double boiler.

Combine ¾ cup flour, 2 tablespoons sugar and salt. Cut in butter until particles are fine. Stir in 2 tablespoons chocolate. Press into bottom of 9” spring form pan.

 Bake at 400^o for 10 min.

Soften cream cheese with 1 cup sugar in mixing bowl. Blend in ¼ cup flour and vanilla. Add egg yolks; beat well. Blend in sour cream. Beat egg whites until soft peaks form. Fold into cheese mixture.

Combine remaining chocolate with 1 ¾ cups cheese mixture. Pour half of plain mixture over crust. Top with spoonfuls of half the chocolate mixture. Cut through with spatula. Repeat with remaining mixture.

Place in 400^o oven, immediately set at 300^o and bake for 1 hour.

Turn off oven; let remain in closed oven for 1 hour (when you turn off your oven, it will not look done, but it will continue to cook. Be patient). Cool 2 to 3 hours. Chill 8 hours before serving.

 

Scotch Shortbread; Dorothy McNair

 4 c. flour                      1 lb. melted butter                   1 c. sugar

Mix flour and sugar together. Cut butter into flour/sugar mixture. Work and knead with floured hands. Roll into ball and cut into 2 or 3 parts. Flatten in palm of hand. Bake in 2 or 3 round dishes.

Bake at 325^o for 1 hour (burns easily)

 

Tortillas — Flour; Emma Kennebeck, Teresa Fisher

 2 c. Whole Wheat flour                    ½ tsp salt

¾ c. to 1 c. water

Blend flour and salt. Stir in enough water to make a stiff dough. Knead on a flour surface until smooth and elastic. Break dough into 1” rounds and roll into very thin tortillas. Cook over a low heat on a lightly greased griddle or frying pan turn one or more times.

Makes up to 20, depending on size.

Note: These are great for packing lunches during the days of ULB. Spread with cream cheese and chicken or your favorite filling. You may need to warm tortilla before filling to make the rolling easier. You can make these well in advance and freeze them.

 

Crackers

Cheddar Crackers; Zono Riggs

½ tsp. salt.                                        ½ c. finely chopped nuts

¾ c. flour                                          ¼ c. finely minced onions

¼ c. wheat germ                               1/3 c. softened butter

1 ½ c. sharp cheddar, shredded       Dash of cayenne pepper

Combine salt, flour and wheat germ. Blend in butter, add rest of ingredients.

Halve dough, shape each piece into a roll 7” x 1 ½”. Wrap in wax paper and chill several hours. Slice into ¼” wafers, slightly greased pan and bake for 12-14 minutes at 350^o.

 

Cheese Crackers; Lynette Correa; Dallas, TX Congregation

 2 c. Cheddar, shredded                   ½ c Parmesan

½ c soft butter                                  1 c. rolled oats

¼ c flour                                           ¼ tsp salt

3 tbsp. water

Mix all like meatloaf. Roll into 12” tube, wrap in plastic wrap (firmly) and refrigerate for at least 1 hour. *The thinner the slice the crispier the cracker. Bake at 400^o for 8-10 min. Let cool before removing from baking sheet.

 

Cheese Sticks; Unknown

2 c. Cheddar, shredded                      ½ c butter

1 ½ c flour                                           ½ tsp salt

½ tsp cayenne pepper

Combine wet ingredients in large bowl. In separate bowl combine dry ingredients and slowly add to wet. Form ball. Flatten to cracker height   and cut strips with pizza cutter. Placed on greased cookie sheet and bake at 350^o for 10 min or until slightly brown.

 

Pumpkin Pie Squares; Francine Prater

 1 c. sifted flour                                2 eggs

½ c. rolled oats                                 ½ tsp. salt

1 tsp. cinnamon                                ½ tsp. ginger

¼ tsp. cloves                                    ½ c. butter

1 c. brown sugar firmly packed       2 tbsp. butter

1 can pumpkin (2 c.)                        ¾ c. brown sugar

1 (13 ½ oz) can evaporated milk      ½ c. chopped pecans

Combine flour, oats, ½ cup brown sugar and butter in mixing bowl. Mix until crumbly, using electric mixer on low. Press into ungreased 13x9x2 baking dish.

Bake at 350^o for 15 minutes

Combine pumpkin, evaporated milk, eggs, ¾ cup brown sugar, salt, cinnamon, ginger and cloves in mixing bowl; beat well. Pour into crust.

Bake at 350^o for 20 minutes

Combine pecans, ½ cup brown sugar and 2 tablespoons butter; sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes or until filling is set. Cool in pan on rack. Cut in 2” squares.

 

Sand Tarts; Dorothy McNair

 1 c. clarified butter                           2/3 c. powdered sugar

1 tsp. vanilla                                     ¼ tsp. salt

2 1/3 c. flour                                     1 c. pecans

Mix all ingredients together and shape into ¼” moons. Bake at 350^o till bottoms start to turn golden brown, about 10-15 minutes. Once cooled roll in powdered sugar.

 

 

Pecan Tassies; Zono Riggs

 1 (8 oz,). Cream cheese, softened    1 c. butter

2 c. flour                                           1 ½ c. brown sugar

2 tsp. chopped pecans                      2 eggs, beaten

Combine cream cheese and butter, mixing until well blended. Add flour; mix well. Chill. Divide dough into quarters; divide each quarter into 12 balls. Press each ball onto bottom & sides of mini-muffin pans. Combine eggs, brown sugar, and vanilla; stir in pecans, Spoon into pastry shells, filling each cup about ¾ full. Bake at 325 for 30 minutes or until pastry is golden brown. Filling may start to crack.

Cool 5 minutes; remove from pans. I usually have more filling than needed. If you fill too full, the filling is more apt to burn and stick in pans.

Note: use non-stick pans or spray with non-stick spray before filling. If you have a mini-tart shaper, place dough into muffin whole. Press with shaper. This is a handy tool and save oodles of time.

 

Pie Crust for One Pie (Shaker); Unknown

 1 c. flour                                           1/3 c. shortening

2 tbsp. butter                                    1 c. flour

2 tbsp cold water

Mix flour and salt. Cut shortening and butter into flour until it forms very small balls. Sprinkle in water, a tbsp. at a time, while mixing lightly with a fork until the flour is moistened. Mix it into ta ball that cleans the bowl. Do not overwork the dough. Roll out on floured board and place in pie pan.

 

Cheese Thins; Unknown

2 c. all purpose flour                        1 tbsp. sugar

½ tsp. salt                                         ¼ tsp. onion powder

1/16 tsp. cayenne pepper                  ½ c. water

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¼ c. cooking oil                                1 c. grated sharp cheddar

Preheat oven to 375^o.

Measure 1^st  6 ingredients into bowl. Stir well. Add oil and cheese. Mix until you can form a ball. Cover and let stand 20 minutes. Divide into 4 portions. Roll one portion paper thin on lightly floured surface Cut into 8 wedges Arrange on ungreased baking sheet. Bake about 10 min until crisp and brown.

Repeat for remaining dough, makes 32 wedges

 

Oatmeal Crackers; Carlton Green via Lori Forrestier

1 1/3 c. flour                                     1 tbsp, honey

2 c. rolled oats                                  ½ c. butter

1 tsp salt                                           ½ c. boiling water

Preheat oven to 350^o.

Combine dry ingredients. In a separate pot, cover butter and honey with boiling water. Stir liquids into dry mixture and mix. Roll out very thin, cut like crackers, and poke each cracker with a fork 2-3 times. Bake 5-10 minutes.

I roll these out right on my pizza stone. Then there’s no shifting from counter to baking sheet. (continued on next page)

Oatmeal Crckers continued…Here’s the one I like the best. It’s from an old WN issue and was originally by Carlton Green. I believe he cooked at AC in Pasadena. I’ve changed his original 2 tsp. of sugar to honey. If you’d rather use sugar, add it to the dry ingredients and mix it in with them in the beginning.

 

Parmesan Rounds; Zono Riggs

¾ c. grated parmesan                       2 tbsp. cold water

½ c. flour                                          2 tbsp. finely chopped nuts

1/8 tsp cayenne pepper                     1 tbsp. parsley flakes

¼ c. soft butter

Mix cheese, flour and pepper. Cut in butter, sprinkle on water 1 tablespoon at a time, stirring after each with a fork till all is moist.  Form into 1 ½” roll.

Combine nuts and parsley, coat the roll. Cut into ¼” slices. Place on ungreased pan.

Bake 12 minutes at 375^o. . Cool. (These freeze well)

 

Pear Apple or Peach Cobbler; Kay Otholt

 ½ c. butter                                           1 ¾ sugar

2 ¼ c. water                                        1 ½ c. flour

½ c. coconut oil                                   1/3 c. milk

2 c. chopped fruit sprinkled with cinnamon

Preheat oven to 350^o.

 Melt butter in 13×9 baking dish. Heat sugar and water until sugar melts – do not boil.

Dough: Cut shortening into flour then stir in milk. Shape into dough and roll out into a large rectangle, about ¼” thick.

Roll between wax paper or on a floured board. Pour fruit over dough and roll up like a jelly roll.

Slice dough ¾” to 1” thick; place in pan. Pour sugar water mixture carefully over rolls. Bake 55 minutes.

Serve hot with ice cream or whipped cream.

 

Kristine’s Secret Pecan Muffins; Kristine Walker; Gladewater, TX Congregation

1 c. packed dark brown sugar          ½ c. all-purpose flour

1 stick melted butter                        1 tsp. vanilla

1 egg                                                1 to 1 ½ c. chopped pecans

Preheat oven to 350^o and grease 24 mini-muffin pans. Melt butter add brown sugar. Cool slightly; add egg and vanilla. Mix well and stir in flour and pecans. Fill pans a little more than ½ full and bake for 10-13 minutes, depending on oven.  These are best under baked than over baked. They will be chewy and caramelized.

 

Nut Crust; Becky Arnold, Houston, TX Congregation

½ c. very finely minced nuts of your choice

Dash, salt                                         3-5 tbsp. cold water

1 ½ c. flour                                       4 tbsp. cold butter, small pieces

Place nuts, butter, salt and flour together in a bowl. Use a pastry cutter to work the mixture until it is uniform and resembles course corn meal. Gradually drizzle in the cold water and graduate from pastry cutter to fork Mix by pushing the dough into itself in the center of the bowl. When the dough adheres to itself, you’ve added enough water. Roll out dough and form your crust. Chill until time to fill. Makes one 9” crust.

 

Sweet Treats 

Almond Bread; Dorothy McNair, Elaine Self; Dallas, TX Congregation

1 c. sugar                                          1 tsp. almond extract

4 eggs                                               ½ tsp. vanilla extract

3 c. flour, divided                            1 small bag slivered almonds

¾ c. oil or butter

Preheat oven to 350^o. Mix sugar, eggs and 1 cup flour. Mix well and add oil or butter. Add remaining flour, almond extract, vanilla and almonds. Pour into 2 bread pans. Bake for 30 min. Remove from pans; slice as needed. Can add chopped apple before baking. This is more of a desert bread.

  

Cherry Cheesecake; Francine Prater

Mix 1 stick butter melted with 1 c. flour, ¼ c. nuts & ¼ c. brown sugar. Pat into bottom of 8” square glass pan.

Bake 20 minutes at 300^o.

Cool (Note: don’t make crust too thick)

Beat: 1 ea 8oz. pkg. cream cheese with ¾ c. powdered sugar. Fold in 4 or 5 oz. of whipped cream. Pour into pan over crust. Smooth over top 1 can cherry pie filling and chill until time to serve.

 

Chocolate Torte; Wanda Crisman, Dallas, TX Congregation

1 c. flour                                           1 c. pecans

1 stick butter                                    ¼ c. sugar

Mix and press in 13×9 baking dish and bake for 20 minutes at 350^o.

8 oz. cream cheese, softened           1 c. powdered sugar

1 c. whipped cream                          ½ tsp. vanilla

Mix and spread on top of crust.

1 small box each chocolate and vanilla instant pudding

1 c. milk

Make puddings separately and layer chocolate first and vanilla on top. Topped with more whipped cream and grated chocolate. Cover and keep chilled until time to serve.

 

Cream Cheese Finger Cookies; Zono Riggs

 ½ c soft butter                                  4 oz. cream cheese

1 tsp. vanilla                                     1 ¾ oz. all purpose flour

1 tbsp. sugar                                     dash of salt

1 c. chopped pecans                        powdered sugar

Preheat oven to 375^o

Cream butter & cream cheese, beat in vanilla. Combine flour, sugar and salt; gradually add to creamed mixture.

Stir in pecans (dough will be crumbly). Shape tablespoonfuls into 2” logs. Place 2” apart on ungreased baking sheets.

Bake for 12-14 minutes or until lightly browned, roll warm cookies in powdered sugar; cool on wire racks.

 

Coconut Slices; Good News, February 1981, Vol X, Number 2

2 c. sifted whole wheat flour           ¾ c. brown sugar

1 c. butter (salted)                            2 c. shredded coconut

1 egg (slightly beaten)

Sift the measured flour into a bowl. Cut in the butter with two knives or with a pastry cutter as when making a pie crust. Add the sugar, coconut and egg, knead with your hands just until the dough holds together and the egg has all disappeared. Shape the dough into a roll approximately 2 ½” in diameter, wrap in wax paper and chill until firm enough to slice, about 1 hour.

Preheat oven to 375^o.

Slice chilled cookie dough about 1/8” thick, place on ungreased cookie sheets and bake 10-12 minutes. Immediately remove the cookies from the pan and place them on a flat surface to cool. Cookies can also be made with this recipe without chilling the dough. Simply take small pieces of the dough, roll them into balls between the palms and press them flat on an ungreased baking sheet with your fingers.

Variations:

Caraway butter cookies: Omit coconut and add 1 tsp. vanilla. After the slices are placed on the cookie sheet, sprinkle with caraway seeds. Then bake as usual.

French-Swiss cookies: Omit coconut and mix 2 ½ tsp. cinnamon with the flour.

Butter cookies: Omit coconut and add 1 ½ tsp. vanilla

Note: These cookies don’t need added salt. The large amount of butter contains enough for them.

 

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Amaretto Pound Cake ; serves 12

Cake
1 1/4 cups butter, softened
1 (3-oz.) package cream cheese, softened
2 1/2 cups sugar
3 Tbsp amaretto
1/2 tsp almond extract
1 tsp vanilla extract
2 1/2 cups all-purpose flour
6 large eggs