KEEPSAKE RECIPES

AN UNLEAVENED BREAD

RECIPE COLLECTION

 

© Ekklesia in Serbia

 

Any part of this recipe collection may be freely reproduced in every form, by all electronic and mechanical means, to the glory of the great God and in service to His People wherever they are.   

 

This recipe collection has been preserved and arranged by Ekklesia in Serbia for the purpose of serving the scattered members of the Body of Christ, „those who keep the commandments of God, and the faith of Jesus” (Revelation 14:12).

 

Remember that the first and the last Days of Unleavened Bread are God’s annual Sabbaths (God’s Holy Days), commanded holy convocations for the People of God (Leviticus 23:1, 4, 6-8).  Since Ekklesia (the New Testament Greek term meaning “a gathering of the called out ones”) observes the Fourth commandment, it keeps God’s annual Sabbaths for God established a perpetual Sabbath covenant at the time of the ancient Israel:

 

“Speak thou also to the sons of Israel, saying, Truly ye shall keep my Sabbaths, for it is a sign between me and you throughout your generations, that ye may know that I am LORD who sanctifies you” (Exodus 31:13). 

 

“Sabbaths” (plural) in the perpetual Sabbath covenant refers to both weekly and annual Sabbaths!  In Mark 2:27, our Savior states that “the Sabbath came into being for sake of man, and not man for sake of the Sabbath”.  The New Testament followers of Christ have the example of the apostles and the original Church in observance of the Feast of Unleavened Bread.  The apostle Paul exhorts us in 1 Corinthians 5:8:

 

“Therefore we (New Testament believers) should feast, not by old leaven, nor by leaven of evil and wickedness, but by non-leaven of sincerity and truth”.

 

We shall not inherit Kingdom of God unless we are cleansed from all our sins, which is the symbolism of the Feast of Unleavened Bread.

 

This recipe collection is to be freely distributed as a service to the great God of Israel. 

 

 

HAPPY FEAST OF UNLEAVENED BREAD!

 

 

 

COOK’S NOTES

 

Abbreviations:

 

TSP = TEASPOON

TBS = TABLESPOON

OZ = OUNCE WEIGHT for dry measures (1 oz equals 30 grams)

OZ = FLUID OUNCE for liquid measures (1 oz equals 30 grams)

 

 

*Sweetening can be adjusted if desire to individual family taste.

 

 

 

PASSOVER BREAD RECIPE

Ingredients:

Directions: Preheat oven 450 F (230 C)

Remember:

 

BREADS

 

OATMEAL BREAD

4 OZ BUTTER

4 OZ BOILING WATER

6 OZ WHOLE WHEAT FLOUR

8 OZ ROLLED OATS

1 LARGE TBS. BROWN SUGAR

1 TSP SALT

 

MELT butter in boiling water. 

ADD flour, oats, sugar and salt.  MIX WELL and press flat onto greased baking sheets.

BAKE (GAS MARK 4-350 F–180 C) 20 minutes or until browned.

VARIATION – substitute 6 oz oats and 2 oz sesame seeds for oats.

 

CHEDDAR BISCUITS

3 OZ FLOUR

1 OZ GROUND ALMONDS

½ TSP PAPRIKA

PINCH SEASONING SALT

2 ½ TBS BUTTER

4 OZ FINELY GRATED CHEDDAR CHEESE

1-2 TBS COLD WATER

 

GREASE baking sheet.  STIR TOGETHER flour, almonds, paprika and seasoning.  CUT in butter until mixture resembles coarse brumbs.  STIR in cheese.  SPRINKLE teaspoon of water over part of the mixture.  Gently TOSS with a fork.  REPEAT until all is moistened. 

FORM dough into a ball.  FLATTEN slightly.  ROLL 1/8 inch thick.  CUT DOUGH with a 2 inch round cookie cutter, re-rolling trimmings.  TRANSFER to prepared sheet.

BAKE (GAS MARK 4–350 F–180 C) about 12 minutes or until golden.  COOL on wire rack.

 

 

UNLEAVENED HEALTH LOAF

1 LB (500 g) WHEAT GERM

½ LB (230 g) RAISINS

6 OZ CARROTS

1 DESSERT APPLE

1 GILL (4 FL OZ) SKIMMED MILK

1 GILL (4 FL OZ) WATER

 

PEEL carrots, CORE apple (wash and leave skin on).  COMBINE apples, carrots, and milk in liquidizer.

COMBINE wheat germ and raisins in a bowl.  POUR mixture from the liquidizer into the bowl and MIX with water to a very moist dough.

GREASE baking tray.  GREASE work surface.  ROLL out dough then press flat.  PUT on a tray for half an hour before baking.  Brush top of dough with milk.

BAKE for ½ hour (GAS MARK 7–400 F-200 C) then reduce to (GAS MARK 4-350 F-180 C) for a further 1 ½ hours.  Store covered in glass.  Makes 3 loaves.

 

CHEESE JACKS

5 OZ ROLLED OATS

6 OZ GRATED CHEDDAR CHEESE

1 EGG, BEATEN

2 OZ MELTED BUTTER

½ TSP CRUSHED ROSEMARY

SALT/PEPPER

 

COMBINE all ingredients together.  MIX well.  PRESS into a shallow tin.  BAKE in oven at (GAS MARK 4- 350 F-180 C) for about 40 minutes. 

CUT into slices.  Makes 12.

 

SAVOURY PANCAKES

8-12 OZ WHOLEMEAL FLOUR

1-2 CUPS MILK

2 EGGS

4 OZ GRATED CHEESE

1 TSP CURRY POWDER (or more if desired)

PEPPER & SALT

 

MIX TOGETHER eggs and 1 cup of MILK.  STIR IN 8 oz flour.  ADD milk or flour as needed for a fairly stiff mix (stiffer than normal pancakes). 

ADD other ingredients.  MELT about 1 tsp butter in thick frying pan.  FRY pancakes about 1 tbs at a time – should be about ¼ inch thick.

 

MILK & EGG-FREE UNLEAVENED BREAD

4 OZ OIL

12 OZ WATER (1 ½ CUPS)

18 OZ FLOUR (3 CUPS)

1 TBS HONEY

1 TSP SALT

 

COMBINE flour and salt.  In a separate bowl COMBINE oil and honey: beat smooth.  ADD to the flour; then add water.  BEAT HARD for 2-3 minutes.

POUR into greased, shallow pans (2 pans, 12 x 8 inch or equivalent).  SMOOTH OUT and BAKE (GAS MARK 5-400 F-200 C) 20 minutes or until golden brown.  (After about 10 minutes, poke holes with a fork in the bread to keep it from shrinking).  Let cool then cut into desired sizes.

 

UNLEAVENED SANDWICH BREAD

2 OZ OIL OR BUTTER

1 TBS HONEY

3 EGGS

12 OZ (1 ½ CUPS) MILK

18 OZ (3 CUPS) FLOUR

1 TSP SALT

 

COMBINE flour and salt.  In a separate bowl, COMBINE eggs, oil (or butter) and honey.  Beat smooth.

POUR into greased shallow pans (2 pans, 12 x 8 inch or equivalent).  SMOOTH out and bake (GAS MARK 5- 400 F-200 C) until golden brown.    (After about 10 minutes, poke holes with a fork in the bread to keep it from shrinking). 

COOL and cut into desired sizes.

 

SOUR CREAM TEA PASTRY

12 OZ FLOUR

½ TSP SALT

8 OZ BUTTER

½ TSP VANILLA

8 OZ SOURED CREAM (OR YOGURT)

CINNAMON SUGAR (2 oz caster sugar with 2 tsp cinnamon)

 

COMBINE flour and salt in a bowl.  RUB IN butter.  ADD vanilla.  STIR IN soured cream.  REFRIGERATE for several hours.

ROLL pastry 3/8 inch thick.  (AT THIS POINT pastry can be cut into shapes and baked plain OR SPREAD THINLY with softened butter than SPRINKLE butter with cinnamon sugar.  CUT PASTRY into rounds or shapes with a biscuit cutter.

BAKE (GAS MARK 4-350 F-180 C) for 10-15 minutes until pastry is set and lightly browned.

 

SCOTCH PANCAKES

20 OZ FLOUR

1 TSP SALT

2 TBS HONEY

2 ½ OZ OIL

16 FL OZ MILK OR WATER

 

SIFT dry ingredients together.  ADD oil, milk and honey.  WORK dough until well moist. 

SHAPE into flat biscuits and fry in greased skillet over medium low heat.  BROWN lightly on both sides.  May cover and refrigerate for use as needed.

 

OATCAKES

4 OZ WHOLEMEAL FLOUR

2 OZ FINE OAT MEAL

2 TSP SOFT BROWN SUGAR

LARGE PINCH SALT

3 OZ BUTTER, DICED

2-3 TBS MILK

 

PREHEAT OVEN (GAS MARK 4-350 F-180 C).  MIX dry ingredients together.  RUB IN butter until mixture resembles fine breadcrumbs.  ADD milk to form firm dough.  KNEAD gently. 

ROLL out ¼ inch thick on floured board.  CUT into rounds using plain round biscuit cutter.  PLACE on greased baking trays and bake 15 minutes until firm and golden.  COOL and transfer to wire rack. 

WARM GENTLY before serving to crisp.

 

CREAM CHEESE CRESCENTS

8 OZ BUTTER

6 OZ CREAM CHEESE

11 OZ FLOUR

¼ TSP SALT

 

FILLING:

3 OZ SUGAR

2 OZ CHOPPED RAISINS

1 OZ FINELY CHOPPED NUTS

2 TSP CINNAMON

 

BEAT butter and cream cheese.  ADD flour and salt.  CHILL dough 2 hours.  DIVIDE dough into 9 pieces. 

ROLL each piece into a circle (about 9 inch diameter).  SPRINKLE circle with filling.  CUT CIRCLE into 8 wedges. 

STARTING AT WIDE (OUTSIDE) EDGE, roll each wedge shaped piece into a crescent.  PLACE on ungreased baking sheets.

BAKE (GAS MARK 5-375 F-190 C) 15 minutes until lightly golden.

 

DIGESTIVE BISCUITS

7 OZ WHOLEMEAL FLOUR

1 OZ OATMEAL

½ LEVEL TSP SALT

2 OZ BROWN SUGAR

3 OZ BUTTER OR OIL

6 TBS MILK OR WATER

 

MIX flour, salt and oatmeal in a bowl.  RUB IN butter or oil finely.  ADD sugar.  MIX to a stiff paste with MILK (use knife).  TURN ONTO floured board and knead well.  ROLL OUT thinly.

CUT into rounds with 2 ½ inch cutter or cut into squares.  BAKE (GAS MARK 5-375 F-190 C) for 15-20 minutes.  COOL on wire rack.

 

FRENCH CREPES (thin pancakes)

1 ½ CUPS FLOUR

1 ½ CUPS MILK

½ TSP SALT

3 EGGS

 

SIFT flour and salt into a bowl.  ADD milk and beat well.  ADD eggs and beat again. 

LIGHTLY grease a small frying pan.  POUR about 1 tbs crepe batter into preheated skillet and swirl skillet to spread batter into a thin round.  TURN crepe as soon as top side of batter becomes dull.  LIGHTLY brown on second side.  REMOVE from frying pan onto a plate and cover with a tea towel to retain moisture.

COOK all crepes as above.  Crepes can be filled with sweet, fruit, or savory fillings. 

 

PUMPERNICKEL LOAF

1 LB (500 g) RYE FLOUR

1 TSP SALT

½ - 3/4 PINT (240-350 ml) HOT WATER

2 TBS MOLASSES

 

COMBINE flour and salt in a basin.  MIX the molasses with ½ pint (240 ml) water and add to the flour.  MIX WELL adding extra water if necessary to give a soft dough.  PUT MIXTURE into a 6 inch well-greased basin.  COVER with buttered greaseproof paper, allowing room for expansion. 

Place basin in a pan of hot water.  COVER and simmer about 5 hours.  REFILL pan with boiling water as necessary.  TURN OUT and cool on a wire rack.  When cold, wrap in greaseproof paper and refrigerate.  Serve thinly sliced.

 

PLAIN THIN BREAD

8 OZ PLAIN WHOLEMEAL FLOUR

1 TSP SALT

2 TBS OIL

1 EGG YOLK (optional)

WATER

 

MIX flour and salt.  MIX egg yolk and oil and add to flour with enough water to form stiff dough when well mixed.  KNEAD gently just enough to make dough smooth or biscuits will be tough.

DIVIDE dough into 3 or 4 portions and roll out thinly on floured board.  BAKE on lightly oiled sheet (GAS MARK 6-400 F-200 C) until pale brown and crisp.  BREAK into suitable pieces.

 

WHOLEWHEAT CRISPS

4 OZ BUTTER

2 TBS OIL

2 TBS DOUBLE CREAM

¼ TSP SALT

8 OZ WHOLEMEAL FLOUR

 

CREAM butter salt and oil until soft.  ADD cream.  STIR IN flour with a wooden spoon or fork until firm ball is formed which leaves sides of bowl. 

PLACE walnut sized balls of mixture on ungreased baking sheet and press fairly thin with a wet fork.  BAKE (GAS MARK 5-350 F-180 C) until just browned at edges.  COOL on wire rack.

VARIATION – ADD 1 ½ OZ finely grated cheese and 1 TBS milk to butter and cream mixture.  ADD a pinch each of CAYENNE pepper, DRY MUSTARD, and WHITE PEPPER with flour.

 

WHOLEMEAL WATER BISCUITS

8 OZ WHOLEMEAL FLOUR

¼ TSP SALT

1 OZ BUTTER

4 FL OZ BOILING WATER

 

SIEVE flour into mixing bowl with salt.  RUB IN butter until mixture resembles breadcrumbs.  ADD water to form soft dough. 

ROLL OUT 1/8 inch thick on floured board.  CUT INTO 2 ½ inch rounds with a biscuit cutter.  PLACE on lightly oiled baking tray and prick with fork. 

BAKE 10 minutes in PREHEATED oven (GAS MARK 8-450 F-230 C) until brown and crisp.  COOL on wire rack before serving.

SEED BISCUITS

2 OZ SESAME OR SUNFLOWER SEEDS

3 OZ WHOLEMEAL FLOUR

1 OZ GROUND RICE

2 TBS OIL

2 TBS COLD WATER

 

CRUSH seeds.  MIX together flour, rice and seeds.  ADD oil and water and work to a dough. 

ROLL OUT on lightly floured surface.  CUT into shapes and bake on lightly oiled tray (GAS MARK 5-375 F-190 C) for 12 minutes.

 

MAIN DISHES

 

SCRAMBLED EGG AND MATZO

6 EGGS

½ TSP SALT

3 TBS FINELY CHOPPED ONION (optional)

6 MATZOS

BUTTER

 

BEAT the eggs, salt and onion together.  HOLD the matzos under running water briefly (don’t let them get soggy).  DRAIN and then crumble into the egg mixture. 

HEAT butter in skillet and cook scrambled eggs in the normal way. 

VARIATION: LEAVE matzos dry and crumble into egg mixture for crunchy eggs.

 

CRUNCHY BEEF PIE

1 PACKET TOMATO SOUP MIX

1 SMALL ONION

1 LB (500 g) MINCED BEEF

½ PINT (240 ml) WATER

3 OZ GRATED CHEESE

3 MATZOS (crumbled)

 

CHOP onion small and mix with minced beef.  BROWN meat in skillet.  PUT into greased pie dish.  MIX tomato soup with ½ pint (240 ml) water (or use homemade soup) and POUR over mixture in pie dish.

CRUSH matzos lightly.  MIX with grated cheese.  SPRINKLE over top of pie.  BAKE in center of oven (GAS MARK 5–375 F-190 C) for 45-50 minutes.  SERVE with green vegetables or rice.

 

MATZO OMELET

2-3 EGGS

1 OZ GRATED CHEESE

SEASONING

1 OZ BUTTER

1 MATZO PER OMELET

 

WHISK egg yolks and whites separately then FOLD together.  ADD seasoning or herbs if desired.  POUR boiling water quickly over matzo JUST to soften.  SQUEEZE out excess liquid and then ADD matzo to omelet mix.

MELT butter in omelet pan and pour in mixture.  When set underneath put under grill to set on top.

 

MATZO FRENCH TOAST

3 EGGS

6 OZ MILK

1 DESSERTSPOON SUGAR

PINCH SALT

BUTTER

4-6 MATZOS

 

BEAT eggs, milk, sugar and salt until fluffy.  PASS the matzo quickly under running water.  COAT matzo with egg mixture.

HEAT butter in skillet.  Carefully transfer each matzoh to skillet – use spatula to keep matzoh from tearing apart.  COOK over medium heat until golden brown on each side.  SERVE with jam, pancake syrup or lemon and sugar.

 

POTATO PANCAKES

1 SMALL ONION, GRATED

1 LARGE POTATO (scrub, wash and grated)

1 EGG, BEATEN

 FLOUR TO MIX

SALT/PEPPER

SEASONING OR HERBS IF DESIRED

OIL TO FRY

 

MIX TOGETHER grated potato, onion, salt and pepper, beaten egg and a little flour.  ADD herbs to mixture if desired. 

HEAT about 1 tablespoon of oil in frying pan.  PLACE mixture in 3 pancake shapes in frying pan.  FRY gently on both sides until browned.  Makes at least 10 pancakes.

 

POTATO SALAD

2 LB (1 KG) POTATOES (SCRUB, WASH, AND COOK TILL SOFT)

4 HARD BOILED EGGS

1 SMALL ONION (PEELED AND GRATED) OR 3-4 SPRING ONIONS FINELY CHOPPED

1 SMALL JAR SALAD CREAM

SALT/PEPPER TO TASTE

SMALL AMOUNT OF MUSTARD TO TASTE

 

SKIN potatoes and MASH well.  ADD chopped boiled eggs and onions.  ADD seasoning.  ADD salad cream and mix well.  GARNISH with cayenne pepper and parsley. 

 

WALDORF SALAD

2 CUPS DICED TART APPLES

½ TSP LEMON JUICE

1 CUP DICED CELERY

¼ CUP MAYONNAISE

1 TBS SUGAR OR ½ TBS HONEY

PINCH SALT

½ CUP WALNUTS, ROUGHLY CHOPPED

½ CUP CREAM, LIGHTLY WHIPPED

 

TOSS diced apples in sugar or honey and lemon juice.  ADD remaining ingredients and TOSS gently to combine well. 

CHILL until ready to serve.

 

CARROT SLAW

3 CUPS SHREDDED CARROTS

1 CUP CHOPPED CELERY

1 TSP SALT

2 TSP LEMON JUICE

1 ½ CUP RAISINS

1 CUP SOUR CREAM

2 TSP SUGAR

1/8 TSP CLOVES

 

COMBINE all ingredients in mixing bowl and toss thoroughly to combine.

 

POTATOES IN CHEESE SAUCE

2 POUNDS (1 kg) POTATOES (SCRUB AND SLICE THINLY)

¼ CUP FINELY CHOPPED ONION

2 ½ TBS FLOUR

1 TSP SALT

¼ TSP PEPPER

2 OZ BUTTER

1 PINT (0.5 l) MILK

2 OZ GRATED CHEESE

 

PREHEAT oven (GAS MARK 4–350 F-180 C) to prepare potatoes.  In GREASED CASSEROLE DISH arrange potatoes in 4 layers.  EACH of the first three layers should contain POTATOES, then 1 tbs ONION, then 1 tbs FLOUR, then a sprinkling of the SALT AND PEPPER, finally dotted with ½ oz BUTTER. 

After placing the final layer of potato on top, SPRINKLE with remaining onion, seasoning and dot with remaining butter. 

HEAT MILK just to boiling.  POUR gently over potatoes.  COVER with baking foil and bake 30 minutes.  UNCOVER, sprinkle with grated cheese and bake further 60-70 minutes or until potatoes are tender.  Can be served hot or cool.

NOTE: can also be made substituting a cheese sauce made with 1 pint (500 ml) of milk for the flour, milk and butter, just pour a layer of sauce over onion between layers.

 

CAKES & BISCUITS

 

FRUITCAKE MINIATURES

8 OZ DRIED APRICOTS (chopped)

8 OZ RAISINS

10 OZ NUTS (chopped)

7 OZ GLACE CHERRIES (untreated)

4 OZ CURRANTS

4 OZ FLOUR

4 OZ SUGAR

½ TSP SALT

3 EGGS

1 ½ TSP VANILLA

 

PREHEAT OVEN (GAS MARK 3-325 F-170 C).  PLACE paper cake cases on baking sheets.  MIX all ingredients thoroughly.  Adjust flour if necessary.  SPOON about 1 tbs of batter into each cake case.

BAKE 25 minutes or until wooden pick inserted in center comes out clean.  COOL completely.  Makes about 3 ½ dozen fruit cakes.

 

NUTTY FLAPJACKS

3 OZ BUTTER

2 OZ SUGAR

2 TBS GOLDEN SYRUP

3 OZ CHOPPED NUTS

8 OZ ROLLED OATS

 

PREHEAT OVEN (GAS MARK 3-325 F-170 C)

COMBINE butter, sugar and syrup in a saucepan and heat gently until butter has melted.  REMOVE the pan from the heat and stir in the nuts and rolled oats.  MIX well. 

SPOON into the tin.  LEVEL surface and press mixture down with the back of a spoon.  BAKE in the oven for 20 minutes until golden brown.  ALLOW to cool for 5 minutes then mark into 9 pieces.  REMOVE from tin when cold.

 

DATE AND LEMON FLAPJACKS

3 OZ BUTTER

1 OZ SOFT BROWN SUGAR

2 OZ HONEY OR GOLDEN SYRUP

6 OZ ROLLED OATS

3 OZ CHOPPED DATES OR DRIED MIXED FRUIT

1 LEMON RIND FINELY GRATED

 

GREASE an oblong baking tin 9 inch x 6 inch.  PREHEAT oven (GAS MARK 4-350 F-180 C)

MELT butter with sugar and honey in saucepan over low heat until all sugar is dissolved.  REMOVE from heat and stir in oats, dates or fruit and lemon rind.  SPREAD evenly in prepared tin. 

BAKE in moderate oven for 25-30 minutes until set and lightly brown.  MARK in sections while hot.  LEAVE in tin to cool.

 

SWISS ALMOND TARTS

6 OZ BUTTER

6 OZ SUGAR

3 EGGS

1 ½ TSP EACH GRATED LEMON & ORANGE PEEL

½ TSP SALT

4 CUPS FLOUR

 

FILLING:

6 OZ GROUND ALMONDS

1 TSP CINNAMON

½ TSP NUTMEG

1/8 TSP CLOVES

½ CUP OF HONEY

 

MAKE DOUGH: CREAM butter and sugar, beat in eggs.  ADD other ingredients to form soft dough.  CHILL several hours.

MAKE FILLING: COMBINE all ingredients in small bowl.  When dough is CHILLED, roll out 1/8 inch thick.  CUT into 2 inch rounds.  PLACE about one teaspoon of filling on half the rounds and cover with another round of dough.  Gently PRESS edges to seal.  (MAY ALSO BE MADE by placing filling on one side of one round and folding the dough over to form a half-circle shaped biscuit).  Place biscuits on lightly greased baking sheets. 

BAKE (GAS MARK 4-350 F-180 C) for 10-12 minutes. 

 

UNLEAVENED CAKE

8 OZ BUTTER

8 OZ CASTOR SUGAR

2 OZ MIXED PEEL

4 EGGS

8 OZ FLOUR

 

CREAM butter and sugar, ADD mixed peel and mix well.  ADD eggs one at a time and add 1 TBS of flour with each egg.  FOLD in remaining flour with metal spoon. 

TRANSFER to 7 inch cake tin and BAKE (GAS MARK 3 – 300-325 F/ 150-170 C).

 

LINZERTORTE

7 OZ FLOUR

6 OZ GROUND ALMONDS

3 OZ BROWN SUGAR

6 OZ BUTTER

¼ OZ GROUND CINNAMON

1 EGG

RASPBERRY JAM

 

RUB butter into flour.  ADD almonds, sugar and cinnamon.  MIX to a stiff paste with the beaten egg.

ROLL OUT and cut into two rounds.  PLACE into 2 greased baking tins.  SPREAD with jam.  PUT a few stripes of paste across to form lattice work.

BAKE (GAS MARK 4-350 F-180 C) for 20-25 minutes until brown.  Makes 2 tarts.

 

OATY SHORTBREAD

8 OZ BUTTER

10 OZ FLOUR

PINCH SALT

4 OZ GOLDEN SYRUP

2 OZ ROLLED OATS

 

RUB butter into flour and salt until mixture resembles bread crumbs.  STIR IN sugar and rolled oats.  KNEAD mixture until it comes together. 

SHAPE into 2 equal cylinders each about 6 inches long and 2 ¾ inches in diameter.  Gently roll in brown sugar or chopped nuts.  Wrap and chill.

PREHEAT oven (GAS MARK 3-325 F-170 C).  Use a sharp knife to CUT the cylinders into ½ inch thick slices.  Arrange on greased baking trays.  Bake for 15-20 minutes until barely golden but cooked through.  COOL on wire rack.

TEISEN MEL (HONEY CAKE)

8 OZ PLAIN FLOUR

1 ½ TSP CINNAMON

4 OZ HONEY

4 OZ BUTTER

3 OZ CASTER SUGAR

2 LARGE EGG YOLKS

1-2 TBS MILK

 

SIEVE flour and spice into bowl.  PREPARE pie plate or patty tins by lightly greasing.  CREAM butter with sugar until light.  Add egg yolks then honey gradually. GENTLY MIX in flour, then milk.  Spread the mixture in prepared tins, mounding slightly in centre.

BAKE (GAS MARK 6–400 F-200 C) for about 30 minutes (for large tin).  REST cake in tin for 2-3 minutes before turning onto wire rack.  COOL cake and finish with a dusting of icing sugar to serve.

 

CRISPY DATE BARS

CRUST:

4 OZ FLOUR

3 OZ BROWN SUGAR

4 OZ BUTTER

 

FILLING:

4 OZ CHOPPED DATES

4 OZ SUGAR

4 OZ BUTTER

1 EGG, BEATEN

2 CUPS RICE KRISPIES

1 CUP CHOPPED NUTS

1 TSP VANILLA

 

FROSTINGS:

2 CUPS ICING SUGAR

½ TSP VANILLA

3 OZ CREAM CHEESE, SOFTENED

 

CRUST: COMBINE ingredients and mix until crumbly.  PRESS into an ungreased 11 x 7 inch or 9 x 9 inch tray.  BAKE (GAS MARK 2–325 F-170 C) for 10-12 minutes until golden brown.

FILLING: COMBINE dates, sugar, and butter in a medium saucepan over medium heat to boiling.  Stir constantly.  SIMMER for 3 minutes.  BLEND about ¼ cup of the hot mixture into the beaten egg.  RETURN to the saucepan and cook until the mixture bubbles, stirring constantly.  REMOVE from heat.  STIR in cereal, nuts and vanilla.  SPREAD over the baked crust and cool.

FROSTING: MIX together and beat at low speed until smooth.  SPREAD over cooled filling.

 

GRASMERE GINGERBREAD

1 LB (500 g) FINE OATMEAL

4 TSP GROUND GINGER

PINCH ALLSPICE

8 OZ BROWN SUGAR

8 OZ BUTTER

2 TBS GOLDEN SYRUP

 

LINE in 9 x 13 inch swiss roll tin with greaseproof paper.  GREASE well.

STIR dry ingredients together.  MELT butter and syrup over low heat.  POUR onto to dry ingredients and stir well to make a fairly stiff mixture.

SPREAD mixture evenly over the tin.  BAKE (GAS MARK 4–350 F-180 C) for 25-30 minutes.  The mixture will look a little runny when it emerges from the oven.

MARK the biscuits into fingers or squares while still warm but leave in tin until cold.  These are very filling and chewy. 

 

QUICK UNLEAVENED FRUITCAKE

6 OZ BUTTER

6 OZ BROWN SUGAR

8 OZ WHOLEMEAL FLOUR

3 EGGS

MILK OR SHERRY TO MIX

1 LB (500 g) MIXED FRUIT

 

CREAM butter and sugar.  MIX in eggs.  ADD flour, then milk or sherry to mix.  ADD fruit. 

BAKE (GAS MARK 4 – 325 F - 170 C) for two hours.  COVER top with greaseproof after one hour.

 

PEANUT BUTTER SHORTIES

3 OZ GROUND RICE

3 OZ CASTER SUGAR

3 OZ BUTTER

3 OZ SMOOTH PEANUT BUTTER

6 OZ PLAIN FLOUR

3 OZ PLAIN CHOCOLATE (optional)

 

COMBINE flour, rice, and sugar in a bowl.  RUB IN peanut butter and butter until the mixture begins to lump together. 

TIP the mixture into a greased tin and press down with the back of a metal spoon, smoothing the top.  BAKE (GAS MARK 3–325 F-170 C) for 1 hour.  LEAVE to cool; remove from tin and cut into pieces.

IF DESIRED, melt chocolate in a basin over a pan of hot water.  SPREAD chocolate over each piece and lave to harden.

 

CHEESE CAKE MARBLED BROWNIES

ONE BATCH OF „WHOLE WHEAT BROWNIE MIXTURE“

8 OZ CREAM CHEESE

1 OZ SUGAR

1 EGG

½ TSP VANILLA

 

PREPARE one batch of „WHOLE WHEAT BROWNIE MIXTURE“.  BEAT cream cheese in a separate mixing bowl until fluffy.  BEAT INTO cream cheese the sugar, egg and vanilla.

SPREAD half of brownie mixture in greased 8 to 9 inch square pan.  POUR cream cheese mixture evenly on top of brownie mixture.  COVER with remaining brownie mixture.  SWIRL a knife through mixture to create marbled effect. 

BAKE (GAS MARK 4– 350 F-180 C) 40-50 minutes.

 

SEMOLINA SHORTIES

4 OZ PLAIN FLOUR

2 OZ SEMOLINA

4 OZ BUTTER

2 OZ SUGAR

DROPS OF VANILLA ESSENCE

 

CREAM sugar and butter.  ADD flour, semolina and vanilla essence.  PRESS into sandwich tin.  BAKE (GAS MARK 3–325 F-170 C) 25 minutes.

 

DATE AND WALNUT SLICES

2 EGGS

2 OZ SUGAR

1 TSP VANILLA

4 OZ WALNUTS

1 LB (500 g) CHOPPED, PITTED DATES

2 OZ FLOUR

 

WHISK TOGETHER eggs, sugar and vanilla until creamy.  ADD walnuts, dates and flour.  BATTER will resemble fruitcake mixture.  SPREAD in greased swiss roll tin.

BAKE (GAS MARK 3–325 F-170 C) for 20-30 minutes.  SLICE while warm, but leave in tin to cool.

 

GRASSMERE SHORTBREAD

12 OZ PLAIN FLOUR

6 OZ BROWN SUGAR

8 OZ BUTTER

2 TSP GROUND GINGER

1 TBS GOLDEN SYRUP OR HONEY

3 OZ CUT PEEL OR DRIED FRUIT

2 OZ WALNUTS

 

MIX flour, sugar and ginger.  RUB IN butter.  ADD peel/fruit and nuts.  WARM UP syrup/honey and add to mixture.  DIVIDE into two sandwich tins. 

BAKE (GAS MARK 4–350 F-180 C) 25 minutes.

 

REFRIGERATOR COOKIES

4 OZ BUTTER

2 OZ SUGAR

4 OZ PLAIN FLOUR

2 OZ CORNFLOUR

VANILLA

 

CREAM butter and sugar.  STIR IN flour and then cornflour.  ADD vanilla and knead well.  ROLL into sausage shape (10 inch long).  WRAP in foil and chill for at least 1 hour or until required. 

PREHEAT oven (GAS MARK 4–350 F-180 C).  CUT roll into 20-24 slices and bake on lightly oiled sheets for 12 minutes.  Will keep in refrigerator for a week. 

VARIATIONS:  replace ½ oz of cornflour with cocoa or carob powder and omit vanilla.  Or ADD 1 tsp grated lemon or orange peel.  Or ADD 1 tsp mixed spice or cinnamon.

 

MALTED MUESLIBARS

6 OZ ROLLED OATS

2 OZ RAISINS/SULTANAS

2 OZ CHOPPED MIXED NUTS

3 HEAPED TBS OVALTINE (or other drink mix)

3 OZ BUTTER

3 LEVEL TBS CLEAR HONEY

 

MELT TOGETHER butter and honey; STIR IN dry ingredients; PRESS INTO well greased swiss roll tin.

BAKE (GAS MARK 5–375 F-190 C) about 20 minutes.  LEAVE until almost cold (spread with melted chocolate at this stage if desired) and CUT into bars.

 

OATIE BISCUITS

4 OZ BUTTER

4 OZ OATS

4 OZ WHOLEMEAL FLOUR

3 OZ BROWN SUGAR

1 TBS HONEY/SUGAR

(1 EGG if mixture is too crumbly)

 

MELT TOGETHER butter and honey in saucepan over low heat.  REMOVE  from heat and stir in other ingredients.  FORM into walnut-sized balls and flatten onto well-greased baking trays (well spaced).

DECORATE with walnut or cherry at this stage OR spread with icing or melted chocolate after cooking. 

BAKE (GAS MARK 4–350 F-180 C) about 15 minutes until golden.  Transfer to rack immediately to cool.

 

DATE AND APPLE SLICES

SHORTCAKE:

12 OZ WHOLEMEAL FLOUR

6 OZ BUTTER

4 OZ CASTER SUGAR

1 EGG, BEATEN

2 TBS MILK

 

FILLING:

1 LARGE COOKING APPLE

1 TBS LEMON JUICE

4 OZ CHOPPED DATES

PINCH OF CINNAMON

 

MAKE SHORTCAKE: RUB TOGETHER butter and flour; STIR IN sugar, beaten egg and milk to make firm dough; KNEAD gently.  DIVIDE in two; PRESS half into bottom of well greased swiss roll tin, covering completely.

FILLING: peel, core and thinly slice apple, toss in lemon juice, mix in dates and cinnamon.  SPREAD over shortcake base.  Roll out second half of shortcake and carefully transfer to tin, pressing together any cracks.  Press down edges.

BAKE (GAS MARK 4–350 F-180 C) 40 minutes. 

 

 

 

WHOLE WHEAT BROWNIES

4 OZ (1/2 CUP) OIL OR BUTTER

3 OZ (1/2 CUP) COCOA

3 OZ (1 CUP) SUGAR OR ½ CUP HONEY

2 EGGS

6 OZ FLOUR

¼ TSP SALT

4 OZ (1/2 CUP) CHOPPED NUTS

1 TSP VANILLA

 

MELT butter and cocoa in saucepan.  STIR IN sugar/honey gradually.  ADD eggs and beat.  STIR IN flour and salt; add nuts and vanilla.

TURN INTO greased square pan (8 x 8 inches) and BAKE (GAS MARK 4–350 F-180 C) ABOUT 30 minutes.  COOL and cut into squares.

 

DESSERTS

__________________________________________________

 

BAKED APPLE AND ALMOND PUDDING

1 LB (500 g) COOKING APPLES (PEELED AND SLICED)

2 OZ SOFT BROWN SUGAR

4 OZ GROUND ALMONDS

4 OZ BUTTER (AT ROOM TEMPERATURE)

4 OZ CASTER SUGAR

2 EGGS, BEATEN

 

PREHEAT oven to GAS MARK 4–350 F-180 C.  BUTTER pie dish (1 ½ ping capacity).  PLACE apples in saucepan with brown sugar and about 1 TBS water.  Simmer gently until soft.  ARRANGE in the bottom of prepared pie dish.

CREAM butter and sugar until pale and fluffy, then beat in eggs one at a time.  FOLD IN ground almonds.  SPREAD mixture over apples – smoothing surface with back of a spoon.  BAKE on highest shelf in oven for 1 hour.  Will keep in refrigerator 3-4 days.

 

CHOCOLATE REFRIGERATOR GATEAU

6 OZ BUTTER

5 OZ CASTER SUGAR

2 EGGS, SEPARATED

1 OZ COCOA

PINCH SALT

6 MATZOS

½ CUP WINE

GRATED CHOCOLATE

CHOPPED NUTS

 

CREAM together sugar and butter until very soft.  BEAT in egg yolk and cocoa.  BEAT in egg whites and salt until very stiff then fold into mixture.

PLACE 1 matzo on sheet of foil or plate and moisten with wine.  SPREAD with chocolate cream mixture.  REPEAT until all matzos are used ending with a layer of cream mixture.  SPREAD rest of cream onto sides then decorate with chocolate and nuts.

CHILL in refrigerator and remove half an hour before needed.

 

CARAMELISED APPLE FLAN

1 LB (500 g) COOKING OR DESSERT APPLES (PEELED, CORED AND THINLY SLICED)

4 OZ SOFT BROWN SUGAR

1 TSP GROUND CINNAMON

SHORT CRUST PASTRY MADE WITH 4 OZ PLAIN FLOUR AND 2 OZ BUTTER

1 TBS MELTED BUTTER (for greasing)

 

PREHEAT OVEN (GAS MARK 4–350 F-180 C).  PREPARE an 8 inch sponge tin with no rim and straight sides – brush with melted butter.  Place circle of greaseproof paper in base also brushed with melted butter. 

COVER base of prepared tin with brown sugar, pressing it down evenly and well.  SPRINKLE cinnamon over sugar.  ARRANGE the sliced apples neatly in tin, making sure they are pressed down well.

ROLL out the pastry to a thickness of about ½ inch and cut out a circle that will fit the top of the tin.  COVER the apples with the pastry, pressing it down gently.

PLACE in centre of oven for 40 minutes until the pastry is golden.  When tart is quite cool, loosen edges, cover with a plate and turn upside down.  Remove tin and greaseproof paper.  Serve with cream.    

 

 

 

TRUE CHRISTIANS KEEP GOD’S HOLY DAYS

The Bible shows that God’s commanded Sabbath (Exodus 20:8-11, Hebrews 4:9) was observed by Jesus Christ (Luke 4:16, 6:6, 13:10), the original apostles (Acts 17:2, 18:4), and the early Church (Acts 17:2-4).  The Sabbath is a sign between God and His people (Exodus 31:13).  The New Testament teaches us that there remains “a Sabbath-rest the people of God” (Hebrews 4:9).  The Sabbath also pictures the coming millennial reign of Jesus (Hebrews 4:1-4, 2 Peter 3:8, Revelation 20:4-6).

The early Christians also observed the festivals and Holy Days listed in Leviticus 23, but with a New Testament understanding.  Jesus Christ, the “Lamb of God who takes away the sin of the world!” (John 1:29), as “our Passover, was sacrificed for us” (1 Corinthians 5:7).  Keeping Passover proclaims Christ’s death (1 Corinthians 11:27) which reconciles us to God (Romans 5:10) and teaches us that we are not to have sin reign over our mortal bodies (Romans 6:3-12).

The Days of Unleavened Bread symbolize being cleansed from sin by the acceptance of the sacrifice of Jesus (2 Peter 1:9-11).   The leaven in the Bible is a symbol of hypocrisy, malice, and wickedness that needs to be purged from our lives (Luke 12:1, 1 Corinthians 5:6-13).

An article of possibly related interest would be: Should Christians Keep the Days of Unleavened Bread?

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