EDMOND—As members of the Philadelphia Church of God keep the Feast of Unleavened Bread, they will enjoy a variety of special baked goods unique to this time of year. Here is a new collection of unique recipes shared by members and tweaked by our staff that you can bake and then enjoy on each day of the feast.
Thursday: Cheese Straws
Contributed by Irene Cole
- 1 lb. cheddar cheese
- 4 cups whole wheat pastry flour, sifted
- ¼ tsp. cayenne pepper
- ¼ tsp salt
- 3 sticks butter, softened
- Grate cheese and set aside.
- Mix flour, cayenne pepper and salt.
- Blend softened butter into flour. Add cheese and blend. Chill.
- Roll out ¼ dough at a time on a lightly floured surface, ¼ inch thick.
- Cut into strips about 3x1 inches.
- Bake at 375°F for 10 to 12 minutes.
Friday: Almond Almond Bread
Contributed by Lisa Hogan
- 3 eggs
- ¾ cup melted butter
- 1 tsp almond extract
- ½ tsp vanilla extract
- ½ cup maple syrup
- 1 cup whole wheat pastry flour
- 2 cups almond flour/meal (fine ground)
- 1 chunk almond paste (optional)
- ½ cup slivered almonds (optional)
- Mix all wet ingredients together, stir the dry in and mix well.
- Divide between two buttered/oiled pans, tap pans on counter to distribute.
- Bake 30 minutes at 350°F.
Contributed by the Edmonton congregation
- 4 cup mashed potatoes
- ½ cup butter, melted
- 2 eggs
- 1½ tsp. salt
- 2 cups whole wheat flour
¼ cup green onions (optional)
- Mix together to pastry-like thickness, adding flour as necessary.
- Roll out very thin (⅛ inch); rolling in plenty of flour.
- Fry in ungreased pan until done (not very long).
- Add green onions
Sunday: Oat Flatbread
Contributed by Nora Nice (age 6). Gluten free.
- 2 cups rolled gluten-free oats (sprouted, if available; ground into flour)
- 3 tbsp arrowroot/tapioca flour
- ½ tsp salt
- ¼ cup butter
- 1 egg
- ⅛ cup maple syrup
- Line a half sheet pan with parchment paper.
- Mix dry ingredients together.
- Cut butter into flour (using fingertips to crumble together).
- Mix wet and dry together.
- Press mixture onto parchment paper, forming a rectangle (mixture will be slightly sticky).
- Cut into approximately 12 rectangles. Prick with fork.
- Bake 20 minutes at 350°F.
Thursday: ‘Everything But the Bagel‘ Crackers
Contributed by Adar Nice
- 4 cups whole wheat flour
- 1 tsp sea salt
- ¼ cup butter
- ½ cup “everything but the bagel” seasoning*
- 1 cup boiling water
- 2 tbsp. butter or olive oil (optional)
- Combine flour and salt.
- Cut in ¼ cup butter.
- Stir in seasoning.
- Make a well in the center of the dry ingredients, pour in hot water and combine.
- If mixture seems dry, add optional butter/oil.
- Roll ⅛” thick and use biscuit cutter to cut into crackers.
- Bake at 400°F for 15-20 minutes until slightly golden brown.
*Store-bought, or 2 tbsp sesame seeds, 2 tbsp sea salt flakes, 4½ tsp dried minced garlic, 4½ tsp black sesame seeds, 1 tsp poppy seeds.
Tuesday: Flour Tortillas
Contributed by Helen Lilleboe. Makes 12 six-inch tortillas.
- 1½ cup whole wheat pastry flour
- 1½ cup whole wheat flour
- 1½ tsp. salt
- ⅓ cup extra virgin olive oil
- ¾ cup warm water
- With fork, cut in oil and salt
- While stirring, sprinkle in water, 1 tbsp. at a time, forming a large ball.
- Divide into 12 smaller balls.
- Cover and let rest for 20 minutes.
- Roll out on floured surface.
- Heat un-greased skillet or griddle to 350°F and fry until dry around the edge: approximately 2 minutes on one side, 1 minute on second side (must remain pliable enough to roll).
- Keep balls covered until rolled and cooked.
Wednesday: Double-Chocolate Brownies
Contributed by Brianna Lorenz
- 1½ cups melted butter
- ¾ cup cocount sugar (or ½ cup maple syrup)
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup melted chocolate chips
- ¾ cup whole wheat pastry flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- 1 cup chocolate chips
- Preheat oven to 350°F
- Line a 9x9 pan with parchment paper (grease if needed).
- Pour melted butter into a large bowl and mix in sugar by hand until smooth.
- Mix in eggs and vanilla.
- Mix in melted chocolate until smooth.
- Use a spatula to stir in flour, salt and cocoa powder until just combined.
- Stir in whole chocolate chips, pour into the pan and bake for 20-30 minutes until edges are firm.