Unleavened Recipes

Perfect Apple Pie

Makes two pies

Pie Crust:

4 1/2 cups freshly milled flour
1 1/2 tsp salt
3 sticks cold butter, cut into small pieces
1/2 – 3/4 cup ice water

Combine the flour and salt in a bowl. (I use my stand up mixer.) Cut in the butter until crumbly. Pour in the water a few tablespoons at a time until the dough is very moist. Wrap in plastic wrap and chill for about 30 minutes.

Filling:

11 cups apples, peeled and sliced (about 8 apples)
1 1/2 cups sucanat w/honey (or sugar)
1/4 cup flour
1 tsp cinnamon
1/8 tsp nutmeg (or allspice)
1/8 tsp salt

While the pie crust dough is chilling, combine the sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Add the apples and stir until evenly coated.

Divide the pie crust dough in half for the two pies. Divide each piece of dough so that 2/3 of the dough is for the base crust and 1/3 is for the top. Roll each base crust out into circles and place in 9″ pie pans. Fill with the apple filling. Top each pie with the reaming dough as desired. (I did a lattice top.) Bake at 400 degrees for 45 minutes.

from Better Homes and Gardens New Cook Book (circa 1980)

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Pumpkin Cheesecake

Crust:

1/2 cup (1 stick) butter, softened
1/2 cup honey granules (or sugar)
2 eggs
2 cups flour
1/4 tsp salt

Cream the butter and honey granules until light and fluffy. blend in the egg; add the flour and salt, mix well. Press dough on the bottom of a greased 9″ x 13″ baking dish. Poke the dough with a fork to eliminate air bubbles. Bake at 400 degrees for 10-12  minutes; cool.

Filling:

1 can (1 1/2 cups) pumpkin purée
3 (8-0unce) packages cream cheese, softened
6 Tbs  butter, softened
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
3/4 cup powdered sugar (I use honey granules ground fine in a blender)

  1. In the bowl of a stand mixer, beat the softened butter and the cream cheese until smooth. Scrape down the sides of the mixer.
  2. Add pumpkin purée and mix to combine. Add vanilla, cinnamon, nutmeg, and salt and combine until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth.
  3. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the cooled crust.
  4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve topped with Homemade Whipped Cream if desired.

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Rugelach

Rugelach

Here is our version of this delectable Israeli pastry.

Dough:

2 sticks (1 cup) cold butter
8 oz. cream cheese
1/4 cup sour cream
2 cups whole wheat flour
1/4 tsp salt
2 tbsp honey granules (or sugar)

Filling:

1 1/2 cups chopped walnuts or pecans
1 1/4 cups semi-sweet chocolate chips
1/2 cup berry preserves (raspberry, strawberry, or blackberry)
1/4 cup sucanat (or brown sugar)

Topping:
1 egg
1 tsp water
1/4 cup honey granules (or sugar)
1 1/2 tsp cinnamon

Directions:

  • Chop cold butter and cream cheese into smaller pieces. Put pieces into your food processor along with sour cream, flour, salt, and sugar. Pulse together ingredients until a crumbly dough forms and begins to fall away from the sides of the processor. Don’t overprocess; the dough should look crumbly, like cottage cheese.
  • If you don’t have a food processor: let the butter and cream cheese come to room temperature. Using a stand mixer or hand mixer, cream the butter and cream cheese together with the sour cream. In a separate bowl, sift together the flour, salt, and sugar. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Don’t overmix.
  • Pour dough onto a lightly floured rolling surface and form into a rough ball shape. Divide the ball into four equal pieces and form those pieces into rough balls. Wrap each ball with plastic and place in the refrigerator. Refrigerate dough balls for at least 1 1/2 hours, for up to 48 hours.
  • In a skillet, toast the chopped nuts over medium heat until fragrant. Pour the toasted nuts into a food processor along with the chocolate chips, berry preserves, and brown sugar. Pulse together until a thick, coarse paste forms. Reserve.
  • Combine the cinnamon and sugar in a small bowl; reserve. Beat your egg wash with water; reserve.
  • Preheat oven to 375 degrees. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out the refrigerator (keep the rest of the dough cold until ready to use). Roll out the dough to about 1/8 inch thickness. You may need to use the rolling pin to pound out the dough a bit at the beginning; the dough will be very firm and cold, but will become more pliable as it starts to warm.
  • Lift the dough gently from the rolling surface (it may stick a bit) and re-flour your surface beneath the dough (this is necessary!). Replace the dough onto the re-floured surface. Use a round 9″ cake pan as a guide to make a nice, smooth imprint of a circle in the dough. Cut the dough into a circle (you can use a 9″ cake pan as a guide). Form the trimmed excess dough into a small ball. Wrap it in plastic and reserve in the refrigerator, adding to the ball with each batch that is made.
  • Take 1/4 of the filling (about 4 tbsp) and place it in the center of the circle. Spread it very thin across the surface of the dough; a thick layer of filling will make your cookies expand and burst. You can use your fingers to make the spreading easier; I like to use my palm to flatten and even out the filling. Leave about an inch around the edges of the circle.
  • Cut the circle into 8 equal triangles. If you prefer to make smaller bite-sized cookies, divide each quarter into three to make 12 equal triangles.
  • Roll up each triangle, starting from the wide flat end and rolling towards the narrow point. Press the end point into the cookie to secure it. Place the rolled cookies onto a parchment lined cookie sheet, end point down.
  • When you are ready to bake, brush the top of each cookie with egg wash and then sprinkle them with cinnamon sugar. Place cookies in the oven and let them back for about 15 minutes, or until golden brown.
  • Roll out your next batch of cookies while this batch is baking. When the cookies are golden brown, remove from the oven and let them cool on a wire rack. If you’d prefer to bake more than one batch of cookies at a time, you can store batches of rolled unbaked cookies (without egg wash) on a cookie sheet in the refrigerator. Egg wash and dust them with sugar just prior to placing them in the oven.
  • When you’re finished making cookies from the four dough balls, make a smooth ball from the leftover dough trimmings you’ve reserved and roll it out to make your fifth batch.
  • These cookies taste amazing served warm or at room temperature. They’ll keep for a few days in a tightly sealed container.

Makes 40 large rugelach or 60 small rugelach

Adapted from The Shiksah

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Ruthie’s Unleavened Bread

This is one of our favorite unleavened bread recipes. It's so easy and turns out perfectly every time.

This is one of our favorite unleavened bread recipes. It’s so easy and turns out perfectly every time. 🙂

4 cups whole wheat flour
1 tsp salt
1/3 cup olive or or melted butter
3 Tbs. honey
1 1/4 cup very hot water

Stir all the ingredients together until it forms into a ball. Roll out dough on baking stones until desired thickness from (1/8″-1/4″). Cut dough into desired size (a pizza cutter works well) and poke each piece with a fork. Bake at 350 degrees for 10-15 minutes or until done. The longer the unleavened bread cooks the crispier it will get.

Recipe from Radical Femininity

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Skinny Chunky Monkey Cookies

  • 3 ripe bananas
  • 2 cups old-fashioned oats
  • 1/4 cup creamy peanut butter
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup unsweetened applesauce
  • 2-4 tablespoons honey (depending on how sweet you like it)
  • dash of cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips (optional)

Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 10-12 minutes (these cookies retain their shape and don’t spread out on the cookie sheet, so keep that in mind).

Recipe from Six Sisters’ Stuff

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Unleavened Breadsticks

1/2 cup (1 stick) butter, melted
1/2 cup milk
2 Tbs honey
2 cups flour
1 tsp salt
1 Tbs Italian seasoning
Parmesan cheese (optional)

Combine the butter, milk, and honey. In a separate bowl, stir together the flour, salt, and Italian seasoning. Add the dry ingredients to the wet mixture; stir until the mixture forms a ball. Roll dough to 1/2″ thickness. Cut into finger-width slices. Cut slices in half (roughly 4″ long). Roll each bread stick in Parmesan cheese, lengthening the dough as you go so that the final product is approximately 6″ long and 3/4″ thick. Bake on a parchment paper lined jelly roll pan at 350 degrees for 15-20 minutes, or until golden brown. Serve warm.

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Unleavened Cornbread

1 cup cornmeal
1 cup flour
1/4 cup honey granules (or sugar)
1 tsp salt
1 egg
1 Tbs sour cream
1/4 cup butter, melted
1 cup milk

Preheat oven to 425 degrees. Line a 12 cup muffin pan with liners. Stir together the cornmeal, flour, sugar, and salt. Make a well in the center and pour in the egg, sour cream, butter, and milk. Stir until well blended. Spoon the batter into prepared muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm.

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Unleavened Raisin Bread

2/3 cup olive oil
2/3 cup milk
1/2 cup honey
1 egg
4 cup flour
1 tsp cinnamon
1/2 tsp salt
1 cup raisins

Beat the olive oil, milk, honey, and egg until combined.  In a separate bowl, mix the flour, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix. Add additional flour if needed until the dough forms a mass; add the raisins and mix until combined. Divide the dough in half.  Roll each piece of dough out to desired thickness (I do about 1/4″”) on a baking stone or a parchment lined jelly roll pan. Prick the dough with a fork to eliminate air bubbles. Sprinkle a mixture of 2 Tbs sucanat (or sugar) and 1/2 tsp cinnamon over the surface of the dough. Bake at 375 degrees for 15-18 minutes or until golden on the edges (over baking will cause it to be too brittle). Cut into squares; serve warm or cool on a wire rack.

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