Chapati Fry Bread

½ cup whole wheat flour

1 ½ cups all-purpose flour

¼ teaspoon garlic powder

1 teaspoon salt

¾ cup hot water

2 Tablespoons olive oil

Mix flours, garlic powder and salt in a large bowl. Add water and oil, stirring well. Turn onto a floured surface and knead about 12 times. Divide dough into 10 equal balls. Roll each ball into a 6-inch circle.

Heat a nonstick skillet over me­dium heat. Brown each chapati for one minute on each side. Serve warm.

submitted by: Jennifer Folliard

Orange Sponge Cake

Cake:

¾ cup matzo cake meal

¼ cup potato starch

12 large eggs, separated

1 ½ cups sugar

Topping:

¼ cup fresh orange juice (or zest and juice of 1 large orange)

2 teaspoons orange zest, finely chopped

1/3 cup preserves, raspberry-variety

1 cup unsweetened frozen raspberries, or fresh raspberries

Preheat oven to 350 degrees. Sift matzo cake meal with the potato starch over a large bowl; sift again and set aside. In a large bowl with a whisk or an electric mixer on high power, whip egg whites until stiff and glossy; set aside. In another large bowl with a whisk or an electric mixer on high power, whip egg yolks with sugar until light and satiny; add orange juice and zest and blend well. Fold egg whites into yolk mixture until just blended. Sift in matzo meal mixture; fold delicately to combine. Carefully pour batter into a 10-inch, 2-piece ungreased angel food cake pan with feet or a sponge cake pan. Bake until center of cake springs back to the touch, about 1 hour. Remove from oven and immediately invert pan onto a wire rack; cool cake completely in pan (If you do not have a pan with feet, invert pan over a wine or beer bottle.) Meanwhile, to make topping, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well. When cake is completely cool, run a sharp knife around the outside and inside rings of the tube pan to loosen cake; transfer to a serving plate. Slice into 16 pieces and drizzle each slice with sauce just before serving.

**This cake can be made in a variety of flavors. You can substitute lemon or lime zest and juice for the orange zest and juice. Or, forget the citrus juice and zest altogether and use 2 teaspoons of vanilla extract or 1 teaspoon of almond extract instead. (You can use 1 cup of flour instead of the matzo cake meal and potato starch, if desired.)

submitted by: Rosrita Fisher

Unleavened Almond Honey Shortbread

½ cup butter

2 Tablespoons honey

2 Tablespoons sugar

1 cup flour

¼ teaspoon almond extract

1/8 cup slivered almonds

Preheat oven to 300 degrees.  Cream together butter, sugar, honey and almond extract.  Add flour, 1/3 cup at a time, mixing after the first two additions.  When adding the last 1/3 cup of flour, mix with the almonds and knead until it is a soft and workable dough.  Pat into an 8-inch round cake pan.  Press fork tines all over the dough and around the edges.  Semi-cut into 8 wedges and then bake for about 20 minutes.  Turn off the oven and let rest in the hot oven for 10 minutes.  Remove from oven and cut through the wedges while still warm.

Submitted by: Melodie Illgen

Veggie Pizza with Unleavened Crust

Crust:

1 cup whole wheat flour (or white, or mixture of both)

2 teaspoons salt

4 Tablespoons safflower or sunflower oil

1/3 cup milk

1 Tablespoon cornmeal (optional)

Toppings:

2 8-oz. pkgs. cream cheese

2/3 cup mayonnaise

1 packet powdered Ranch dressing mix

Dash each celery seed and dill weed

Mix dry ingredients together; add milk and oil and stir to combine. Knead for 1-2 minutes and then roll or press onto a cookie sheet. Press some cornmeal into crust edge, if desired. Bake at 450 degrees for 10-14 minutes. Cool. Mix cream cheese, mayonnaise and Ranch dressing mix together and spread over cooled crust. Top with choice of raw vegetables.

Unleavened Pancakes / Waffles Recipe

1⁄2 cup oil

3 eggs

1⁄4 teaspoon salt

2 tablespoons sugar

1 cup milk

2 cups flour

1 tablespoon cinnamon (optional)

Measure oil into mixing bowl.

Add eggs and mix well.

Add sugar and salt.

Add milk and flour alternately.

Oil griddle or waffle iron well before using.

Bake until golden.

Apple Pancakes Recipe

1 1⁄2 cups sifted flour

1 cup milk

4 well beaten eggs

2 tablespoon butter or margarine

3⁄4 cup applesauce

Sift Flour.

Combine milk, eggs, butter/margarine and applesauce.

Add to flour.

Mix well.

Drop onto hot greased griddle.

Brown on both sides.

Cottage Cheese Pancakes Recipe

3 eggs, well beaten

2 tablespoons butter

1 cup dry cottage cheese

1⁄4 cup flour, sifted

1⁄4 teaspoon salt

Beat eggs well. Add cottage cheese, butter, flour and salt. Beat only until well blended.

Cook by tablespoons on a heated griddle.

Spread with tart Jelly.

Roll up.

Sprinkle with powered sugar.

Makes 12

Cream Puffs Recipe

1 cup boiling water

1 cup flour

½ cup butter (1 stick)

3 eggs, unbeaten

1/8 teaspoon salt

Add butter and salt to boiling water and stir over medium heat until butter is melted and mixture boils again.

Add the flour, all at once, and stir vigorously until the mixture leaves the sides of the pot.

Remove from heat and let cool for about 20 minutes – THIS IS VERY IMPORTANT.

Transfer cooled mixture to a large mixing bowl. With an electric mixer, beat in one egg at a time, beating thoroughly after each addition.

Using a tablespoon, place dollops on an ungreased cookie sheet – you should have about 14 or 15 cream puffs.

Place the cookie sheet in the center of a preheated 450 degree oven for 20 minutes.

Without removing the cream puffs, turn the oven down to 350 degrees and bake for an additional 20 minutes.

Remove from oven and transfer puffs to a rack to cool. Cool thoroughly!

When the puffs are completely cooled, cut the top off of each puff and fill with vanilla pudding.

Frost the top with fudge frosting. You can change fillings or toppings of your choice.

It’s really good with chicken salad.

Flaky Pineapple Squares Recipe

4 cups flour

1 cup sour cream

3 cups drained pineapple

3 tablespoons cornstarch

1 pound butter or margarine Vanilla

1 cup sugar or 3⁄4 cup honey

Preheat oven to 325 degrees.

Cut shortening into flour, add sour cream and vanilla.

Refrigerate 2 hours.

Cook pineapple, sugar/honey, and cornstarch until thick and clear.

Let cool.

Roll out half of dough and put in jelly roll pan. Spread cool filling over dough and cover with remaining dough.

Bake until brown.

Can be topped with powered sugar, if desired.

Brownies Recipe

4 eggs

2 cups sugar

1 cup butter or margarine

8 tablespoons cocoa or 4 squares chocolate

2 cups flour

2 teaspoons vanilla

1 cup nuts (optional)

Preheat oven to 350 degrees.

Melt margarine and chocolate together.

Beat together eggs and sugar and vanilla.

Add melted mixture and stir. Add sifted flour. Mix. Fold in nuts.

Bake in greased cookie sheet at 350 degrees for 20 minutes. Do Not Over Bake.