Tuesday, March 20th, 2018

Unleavened Bread Recipes

Cheese Straws

1 lb. sharp cheddar cheese
1 2/3 c flour
1/8 tsp cayenne pepper
1/2 tsp salt
7 tbsp softened butter

Grate cheese into large bowl. Add butter, mix. Add salt and cayenne pepper. Work in flour with fingers. Add 1-2 tsp water if needed to hold dough together.

Roll dough until 1/4 inch thick. Cut into sticks about 3/4 inch wide and four inches long, or any shape of your choice. Bake on ungreased cookie sheet at 350 degrees for 10-15 minutes depending on oven. Let cool 10 minutes before serving.

Homemade Wheat Thins

1 ½ cups unbleached white flour
½ cup stone ground whole wheat flour
½ cup granulated sugar
¼ tsp. salt
2 T. butter
2/3 cup milk
1 tsp. salt

Combine flours, sugar and salt. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Blend in the milk slowly, adding just enough to form a dough that will hold together in a cohesive ball. On a floured surface, roll the dough until it is very thin, 1/16 to 1/8 inch. With a small square cookie cutter or knife, cut the dough into squares. (At this point, I freeze the shaped crackers in a large rectangular freezer container, and layer the ready-to-bake crackers between waxed paper inside the container.) When ready to bake, place crackers onto an ungreased baking sheet. Prick each cracker several times with a fork and sprinkle with salt. Bake for 20-25 minutes.(These taste just like the real thing, only they’re unleavened. You do need to roll the dough very thin, and bake the crackers until they look just about brown.)

Sesame Crackers

1 cup whole wheat flour
1 cup unbleached white flour
¼ cup sesame seeds
½ tsp. salt
¼ cup vegetable oil
½ cup water

In a medium bowl, combine flours, sesame seeds and salt. Make a well in center; pour oil and water into well. Stir into flour mixture until blended. Shape dough into a ball; roll out to 1/8 inch thick on a floured board. Cut into small shapes or strips. Bake on an ungreased baking sheet at 350 degrees for 15-20 minutes.

Grandma DeBerry’s Unleavened Bread

2 cups flour
1/4 cup brown sugar
1/8 tsp salt
8 oz softened cream cheese
1 cup softened butter

Mix flour, sugar, & salt.  With biscuit cutter, cut in cream cheese and butter into flour mixture.  Mix well and form into 4 balls.  Wrap with plastic wrap and refrigerate for 1 hour. (The dough will keep up to 2 weeks in the refrigerator.)  Roll dough onto floured surface and cut into desired shapes.  Use the bottom of a glass, if you don’t have a biscuit cutter.  Cookie cutters would work too–fun for kids.  Bake on greased cookie sheet for 10 minutes at 350 degrees. Serve with butter and/or honey or plain.

Egg ‘n Onion Matzos

2 cups whole wheat flour
¾ tsp. salt
1/3 cup butter
1 egg
2 ½ tsp. onion powder
½ cup milk

Add onion to the milk to soak while you are working the flour and butter. Cut butter into flour and salt until it’s the texture of cornmeal. Combine the rest of the ingredients and add to the flour mixture. Stir until mixture forms a ball (if dough is too sticky, add a little more flour) but avoid overworking in order to keep the crackers tender. Divide the dough into thirds and roll out onto a well-floured surface. Roll until thin, about 1/16” to 1/32”. Cut into desired shapes and place on a lightly greased cookie sheet. (Do-ahead idea: Cut cookies into shapes, and arrange them on layers of waxed paper in a freezer container and freeze until ready to bake. I do this several weeks in advance of NTBMO.) Prick crackers with a fork. Bake in a 450 degree oven for 5-8 minutes, or until light brown around the edges.

Applesaucy Shortbread

3 cups sifted flour
¾ cup butter
1/3 cup sugar
½ tspn salt
1 egg
½ cup applesauce
½ tspn nutmeg
1 cup finely chopped nuts – optional

Preheat oven to 350. Mix all ingredients together.  If mixture is too dry, add ¼ cup more applesauce or 1 egg.  Spread into a 9 x 13 pan.  Prick with fork.  Bake 15 minutes at 350 degrees, then 25 minutes at 300 degrees.  Cut into squares while warm.

Cheddar Crackers

1 cup butter, softened
½ cup finely shredded cheddar cheese
3 oz. cream cheese, room temperature
1 T. minced sun-dried tomatoes
2 tsp. basil
2 tsp. garlic powder
¼ tsp. salt
2 cups unbleached white flour

In a large bowl, beat together butter and cheeses. Stir in flour, sun-dried tomato, salt and spices until well-blended. Mix until a soft dough forms. Divide dough in half. Cover and chill for an hour or so—just to firm it up a bit. Roll out to about 1/8” thick and cut into shapes. Bake 10-12 minutes or until light brown. Sprinkle with coarse salt if desired. Cool and store.

Toasty Cheese Crackers

8 oz. finely shredded Cheddar cheese
½ cup grated Parmesan cheese
½ cup butter, softened
3 T. cold water
1 cup unbleached white flour
¼ tsp. salt
1 cup oatmeal (either quick or old fashioned will do)

Beat together the cheeses, butter and water until well-blended. Shape dough to form a 12 inch long roll. Wrap and refrigerate for at least 4 hours.  Afterward, cut roll into 1/8 inch slices. Bake on lightly greased cookie sheet in 400 degree oven for 8-10 minutes, or until edges are light golden brown. Immediately remove from cookie sheet and cool on wire rack. Makes about 5-6 dozen.

Parmesan Cheese Rolls

¾ cup butter, softened
1 pint small curd cottage cheese (2 cups)
1/8 tsp. salt
½ cup whole wheat flour
1 ½ cups unbleached white flour
1 cup Parmesan cheese
2 eggs, beaten

Cream butter and cottage cheese together. Add eggs. Blend in Parmesan cheese. Stir in flours and salt. Divide dough into 4 equal-sized balls. Chill at least several hours. Dough balls can be refrigerated several days in advance before baking, or frozen 3-5 weeks and then thawed. (That way, you can have freshly-baked crescent rolls that you can just stick in your oven 15 minutes before your meals!) When ready to bake, roll each ball into a 9” circle on a floured surface. Cut each circle into 8 pie-shaped wedges. Roll, starting from the wide end, like a croissant. Put on a lightly-greased baking sheet. Bake at 400 degrees for 18-20 minutes. (I will cover the rolls loosely with a sheet of aluminum foil for at least the first 10 minutes while they are baking, to prevent over browning on the outside and to make sure the insides of the rolls are baked.)

Quick Mayonnaise Biscuits

2 cups flour
1/3 cup mayonnaise
3/4 cup milk
1 cup shredded cheddar cheese (or mozzarella)
2 tbsp minced onion
1 tspn salt

Stir flour, mayo, salt and milk until well blended. Add cheese and onion. Drop by tablespoonfuls onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes. The dough can also be rolled out, cut into strips and baked that way.

Danish Puff

For Crust:

½ cup unbleached flour
½ cup whole wheat flour
½ cup butter, softened
2 tbsp water

For Topping:

1 cup water
1 tbsp almond extract
1 cup unbleached flour
3 eggs
1 cup butter
Chopped almonds or other nuts (optional)
Glaze or icing

For Crust: Heat oven to 350. Measure out the unbleached and whole wheat flour in a bowl. Cut in the butter. Sprinkle with the water. Mix with fork. Round into ball; divide in half. Pat into 2 strips 12 by 3”. Place 3” apart on ungreased baking sheet.

For Topping: Mix butter and water in sauce pan. Bring to boil. Remove from heat; add flavoring. Beat in flour, stirring quickly to prevent lumping. When smooth, add 1 egg at a time, beating well after each egg until smooth. Divide mixture in half and spread evenly over each piece of pastry.

Bake 45-55 minutes, or less if it’s done. The puffs will shrink during cooling, leaving a custardy portion. Drizzle with your favorite glaze or icing. Top with nuts if desired.

Chocolate Cake

For Cake:

2 cups flour
2 cups sugar
¼ tspn salt
4 heaping tbsp cocoa
2 cups butter
1 cup boiling water
3 beaten eggs
1 tspn vanilla
½ cup buttermilk (or just under ½ c of regular milk, then add enough white vinegar to make ½ cup.  Within minutes, you’ll have buttermilk.)

For Frosting:

½ cup pecans
1 ¾ stick of butter
4 heaping tbsp cocoa
6 tbsn milk
1 tspn vanilla
3 ½ cups of powdered sugar

For cake, combine flour, sugar and salt in a mixing bowl.  In a saucepan, melt butter.  Stir in cocoa.  Add boiling water, allowing mixture to boil for 30 seconds.  Remove from heat, pour into flour mixture, and stir to slightly cool.

In a measuring cup, stir together buttermilk, beaten eggs and vanilla.   Add buttermilk mixture to bowl of chocolate mixture.  Pour into a jelly roll pan and bake at 350 degrees for 20 minutes.

As cake bakes, make the icing.  Finely chop pecans. Melt butter in saucepan.  Stir in cocoa and remove from heat. Stir in milk, vanilla, & powdered sugar.  Stir in the pecans, and pour over warm cake.

Almond Crunch

4-6 unsalted matzo crackers
1 C  butter, cubed
1 C brown sugar
¾ C semisweet chocolate chips
1 tspn shortening
1 C slivered almonds, toasted

Preheat oven to 350 degrees.  Line a 10 x 15 pan with foil; line the foil with parchment paper.  Arrange crackers in pan and set aside.  Melt butter in a large saucepan over medium heat.  Stir in brown sugar.  Bring to a boil and stir continuously for 4 minutes or until sugar is dissolved.  Remove from heat and spread evenly over crackers. Bake for 15-17 minutes.  (Cover loosely with foil if top browns too quickly.)

Cool on wire rack for 5 minutes.  Meanwhile, melt chocolate chips and shortening; stir until smooth.  Stir in almonds then spread over top of crackers.  Cool for 1 hour.  Break into pieces, cover and refrigerate for 2 hours or until set.

Thank you to all the kind ladies who’ve so graciously shared their favorite unleavened bread recipes!

Happy eating!