Unleavened Bread Recipes

  Unleavened Bread Recipes  

Feast of Unleavened Bread
"Therefore let us keep the feast, not with old leaven, nor with the leaven of malice and wickedness, but with the unleavened bread of sincerity and truth" (1 Corinthians 5:8). These seven days of self-examination prove invaluable in helping us to devote our lives to God and Jesus Christ.

Yeast is used as a leavening agent when making breads and baked goods. When yeast is added to a mixture of dough, a fermentation process begins as the yeast eats the sugars and releases carbon dioxide gas. The yeast absorbs the oxygen in the dough and begins a reproduction of cells.  The yeast cells produce carbon dioxide which causes the dough to rise.  In other words, yeast corrupts or takes over the dough and causes it to grow.

God uses the symbol of leaven to represent sin. Removing it as he commands can powerfully transform your life.

Enjoy the following recipes.

5 Layer Delight

First Layer
1 c. All Purpose flour
1 stick melted butter
1/2 c. chopped pecans
Mix flour, melted butter and pecans; put into 13x9x2" pan. Bake at 350°F for approx. 15 min. Cool completely.

Second Layer
8 oz. cream cheese, soften
1 c. powdered sugar
2 c. Cool Whip
Beat cream cheese and sugar, fold in Cool Whip. Pour over cooled crust. Let sit in refrigerator until set.

Third-Fourth Layer
3 oz box chocolate pudding (instant)
3 oz box vanilla pudding (instant)
(Can prepare separately or together)
Prepare pudding mixes as directed. Pour over 2nd layer and let set.

Fifth Layer
8-12 oz Cool Whip
Finely chopped nuts ~ 1/2 c.
Cover with Cool Whip and top with chopped nuts, if desired. Place in refrigerator, 2-3 hours till chilled. Cut into squares to serve.
 
 
Pecan Balls

Ingredients:
1 cup pecans (finely chopped)
1 cups all-purpose flour, spooned and leveled
¼ teaspoon salt
1 stick butter, at room temperature
2/3 cup confectioners’ sugar
1 teaspoon pure vanilla extract

Directions:
Heat oven to 350° F.  In a large bowl, whisk together pecans, flour, and salt; set aside. Next beat the butter and the sugar until light and fluffy, then add vanilla, gradually add the flour mixture. Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.
Bake until brown about 15 minutes. Let cool slightly on the baking sheets. Finally, roll the cookies in the sugar to coat.
 
Cheese Biscuits

Ingredients:
2 C sifted unbleached flour
1 lb sharp cheese, grated
1/2 lb margarine or butter
1 t cayenne pepper.
Sift dry ingredients and cut in butter. Add cheese and form into small balls. Place on cookie sheet and bake at 400° for 10 minutes or until golden brown.
 
Croissants

Ingredients:
1 cup butter (real butter)
2 cups small curd cottage cheese
2 cups flour (unbleached)

Combine butter and cheese, mix until light and fluffy. Add flour. Mix until dough forms. Wrap dough tightly in wax paper or plastic wrap and refrigerate 4 hours or overnight. Divide dough into thirds. Return other portions to refrigerator. Roll dough into 10 inch circle on well-floured board. Cut into 8 wedges. Roll each into a crescent shape starting at wide end. Repeat with remaining dough. Bake on lightly greased baking sheet, 2 inches apart at 350 degrees for 30-45 minutes or until golden brown.
 

NEVER FAIL WHOLE WHEAT PIE CRUST

3 C whole wheat flour, and/or spelt flour, 1C shortening (Crisco), 1 egg, 1 T cider vinegar, 5 T water or more if needed.

In bowl, cream flour and shortening until light, add egg, water, and vinegar. Mix until it forms a ball in the bowl, then roll out as desired. Makes approximately 4 pie crusts

SNACKIN' CRACKERS

2 C wheat flour, 1/4 C oil, 1 t salt, 1/2 C cold water, 1/2 C sesame seeds, Water, 1/4 C raw wheat germ

Blend flour, salt, seeds and wheat germ. Add oil and mix with fork. Add cold water and mix well. Continue adding additional water a little at a time until dough is soft and workable. Knead 5-10 minutes. Take a golf-ball sized lump and roll it as thin as possible. Cut with a cookie or biscuit cutter. Place on ungreased cookie sheet at 400; turning to lightly brown both sides. For different taste, replace the cup of flour with cornmeal, rye or oat flour. Seeds can be replaced by sunflower or poppy seeds, or by coconut or chopped nuts. Any herb can be added.


Muffins - Apple-Oatmeal

Ingredients:
1 c shredded raw apples
1 ½ c rolled oats
¼ c oil
salt
½ c chopped dates or raisins
¼ c nuts

Combine ingredients. Let stand for a few min to absorb moisture. Stir. Spoon into oiled muffin pan, rounding nicely. Bake 375 for 25 min.