UNLEAVENED BREAD (MATZO) RECIPE #1
Preheat oven to 475 degrees prior to mixing ingredients
2 cups of flour
1 teaspoons of salt
1 tablespoon of Olive Oil
1/2 cup of warm water (or more if needed added gradually)
In a large bowl, combine flour and salt. Stir in Olive oil with a fork. Gradually add water until you have a nice soft dough. Then pinch of pieces of dough and either roll or pat them into a circle. Poke the breads with a fork. You can then drizzle with additional oil if you like. Bake for 3-5 minutes.
UNLEAVENED BREAD (MATZO) RECIPE #2
Before you start mixing all ingredients, turn oven on and preheat to 425.
2 cups of flour (increase all ingredients for larger recipe)
3/4 cup water
1/2 cup olive oil
1 cup sugar (if desired)
Mix together break apart in pieces and flatten. Adjust liquid if needed. Pierce each cake with a fork. Bake until edges are brown, about 15 minutes. They are like unleavened cookies.
DARREL’S UNLEAVENED BREAD
1 cup whole wheat flour
1/2 cup olive oil
1 cup water
1/8 cup honey (for Passover meal omit honey)
Mix oil and flour first-stir. Put water and honey in and whisk, it will he runny. Spread thin on baking sheet. Bake as hot as you can about 500-600 degree oven for 6 to 7 minutes.
3 pints milk
1 pound butter
Take milk, butter, and as much flour as needed to give it a body similar to pie dough. Divide into four parts and work each until it blisters; then roll out till about the thickness of pie dough. Score or prick with fork (like a pie shell). Bake at 350 degrees until slightly browned at the edges.
1/3 cup whole grain corn meal
1/3 cup regular corn meal
1/2 teaspoon salt or 1 tablespoon liquid aminos
2 1/2 cups water
Place cornmeal and salt in heavy 3 quart saucepan. Slowly whisk in the water (and aminos if you are not using salt). Cook over medium heat stirring constantly, until mixture boils and becomes very thick, about 10 minutes. Heat may be lowered the last 3 or 4 minutes to prevent sticking. Stir very fast Spray cookie sheet with olive oil and spread mixture to within 1inch of edges. Do not cover, Refrigerate at least 4 hours. Preheat oven to 450 de grees. Cut polenta into squares and push apart slightly. Spray top with olive oil spray. Bake for 25 minutes on bottom oven shelf. Toasts should be lightly browned and easy to remove with a spatula. If not—bake 5 to 20 minutes longer.
SESAME CRISP CRACKERS
2 cups whole-wheat flour
3/4 cup raw sesame seeds
5 tablespoons safflower oil
2 1/4 teaspoons salt a few shakes of any flavoring desired (onion, garlic, etc)
Combine dry ingredients. Work oil in with fork, Stir in 3/4 cups water. Form into two bails. Roll as thin as possible; cut into shapes. Place on ungreased cookie sheet; prick with fork. Bake at 425 degrees for 10 minutes.
1/2 cup sugar
1/2 cup wheat germ
3/4 cup margarine
1/2 cup whole-wheat flour
1/2 cup powdered milk
Place all dry ingredients into a mixing bowl. blend in margarine with a pastry blender. Knead with hands until smooth and soft dough forms. Form into small balls and flatten with fork on ungreased cookie sheet. Bake in 300 degree oven until edges are slightly browned, 20 to 25 minutes. (Makes 2 to 2 1/2 dozen).
1 cup sugar
3/4 cup oil or butter
1 tablespoon almond extract
3 cups flour
1 small bag slivered almonds
1/2 teaspoon vanilla
Mix sugar, eggs and 1 cup flour. Add oil or butter. Add remaining ingredients, pour into two greased bread pans. Bake at 350 degrees for 30 minutes. Remove from pans.
4 cups whole-wheat flour
2 cups unbleached flour
1/2 pound soft butter
1 teaspoon honey (optional)
1 pint milk ground sunflower and pumpkin seeds as desired
Cut butter into flour. Add milk and work into dough. Roll as thin as you like. Cut into squares. Prick each square with a fork. Bake at 350 degrees for 20 minutes.