BREAD FOR PASSOVER RECIPE RECIPES

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UNLEAVENED BREAD FOR PASSOVER RECIPE - FOOD.COM



Unleavened Bread for Passover Recipe - Food.com image

This is the recipe we use for observing Passover at Our Saviour's Lutheran Church. You can use syrup or sugar instead of the honey, but I like the honey. I'd also make this for the kids and I to eat as a snack.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 16 serving(s)

Number Of Ingredients 6

4 cups whole wheat flour
1 cup white flour
2 cups water
1/4 cup honey
1 1/2 teaspoons salt
1/4 cup oil

Steps:

  • Roll out to 1/8 inch thick.
  • Place on greased cookie sheet.
  • Score into about 1 inch squares.
  • Cut into 4 x 5 rectangles.
  • Bake at 400 degrees about 15 minutes.
  • In the first minutes of baking, prick bubbles that may form.

Nutrition Facts : Calories 176.7, FatContent 4.2, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 219.9, CarbohydrateContent 31.9, FiberContent 3.4, SugarContent 4.5, ProteinContent 4.8

GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE RECIPE: HO…



Grandmother's Bread Pudding with Lemon Sauce Recipe: Ho… image

Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing!

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 15 servings.

Number Of Ingredients 19

5 large eggs
3 cups 2% milk
1-1/4 cups sugar
1 cup half-and-half cream
1/4 cup butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon ground nutmeg
4 cups cubed day-old white bread
4 cups cubed day-old wheat bread
1/3 cup raisins
LEMON SAUCE:
1-1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2-1/4 cups cold water
3 egg yolks, beaten
1/3 cup lemon juice
2 tablespoons butter

Steps:

  • In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 140mg cholesterol, SodiumContent 244mg sodium, CarbohydrateContent 55g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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