Garlic Cheese Bread

Preheat oven to 350 degrees.
Spray or grease a 13" rectangular cake pan for baking.

1/2 lb cheddar cheese
1/2 lb Monterey Jack cheese
1 cup flour
1 tsp salt
3 eggs
1-1/3 cup milk
1/2 cup melted butter
4 garlic cloves--run through garlic press
1 tsp Badia seasoning

Grate the cheese, mix with other ingredients. Pour into a prepared cake pan for baking. Bake at 350 degrees for 45 minutes.

NOTES: I double the recipe and use a large cookie sheet with tall sides. When you double the recipe, use the entire bulb of garlic. If you don't have Badia seasoning, use Hidden Valley Ranch salad dressing mix--if you're doubling the recipe, use 2 TBS. I usually buy shredded cheese, it's faster.

Submitted by: Michelle Machin - UCG Houston North

Unleavened Pizza Crust

1 c. flour
dash of salt
dash of pepper
2 eggs
2/3 c. milk

Lightly grease and dust with flour a 10 x 15 inch cookie sheet. Prepare batter and pour into the pan, spread around whole pan so batter covers bottom.

Bake on the lowest rack in a 425 degree oven for 25 - 30 minutes.

Put on tomatoe sauce and pizza ingrediants and cover with mozzarella cheese (or just cover with cheese) and bake for another 10 - 15 minutes.

Submitted by Brenda Webb-UCG Houston North

Almond Bread

4 eggs
1 c. sugar
3/4 c. oil or butter (I use veg. or canola oil)
3 c. flour
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/3 c. slivered or sliced almonds (optional)

Preheat oven to 350-degrees.
Spray mini muffin pan or regular muffin pan with cooking spray.

Mix eggs, sugar plus 1 c. of the flour. Stir completely.
Add Oil and the remaining 2 c. of flour. Stir completely.
Add vanilla and almond extract. Stir completely.

Spoon to top of each of the mini muffin pan or fill 1/2 of each of the regular muffin pan.

Bake for 10 mins for mini muffin pan or 15 minutes for regular muffin pan.

Submitted by: Brenda Webb - UCG Houston North

Best Unleavened Bread

4 cups all purpose flour
1 1/2 tsp salt
3 tsp butter
2 egg yolks
2 tsp oil
1 1/4 cups milk

Preheat oven to 400
Mix flour and salt. Cut butter into flour and salt mixture.
In another bowl, heat egg yolks and oil together, add milk in slowly and heat.
Stir the two mixtures together with a fork until it forms a ball. Knead lightly,
divide in half. Roll out thin on ungreased cookie sheets and prick with a fork.
Bake for 10-12 minutes until lightly browned. Cut in squares. Re-heats well
in the microwave for soft warm bread.


Submitted by: Geraldine Saha

Cheese Bread

1/2 lb cheddar cheese
3 eggs
1/2 lb Monterey jack
1 1/3 cups milk
1 cup flour
1/2 cup melted butter
1 tsp salt


Grate cheese, mix with other ingredients. Spray or grease a 13"
rectangular cake pan for baking. Bake at 350 for 45 minutes.


Submitted by: Carol Newsom and Maureen Harrison

Unleavened Bread

3 cups flour
2 tbsp oil or butter
3 large whole eggs
1 1/2 cups water or milk
1 tsp salt
Sesame seeds (optional)


Combine flour and salt. In another bowl combine eggs and oil, beat. Add the egg mixture to the flour and add water. Beat hard for 1 or 3 minutes. Pour into greased cookie sheet or (3) 8" square pans.

Bake at 450 for 20 minutes.

Can sprinkle sesame seeds over the top before baking.


Submitted by: Regina Orsak

My Favorite Almond Bread

4 eggs
1/2 tsp vanilla
1 cup sugar
1 tsp almond extract
3/4 cup oil or butter
1 small bag slivered almonds
3 cups flour

Mix sugar, eggs and 1 c flour. Mix well and add oil or butter. Add
remaining ingredients. Pour into 2 bread pans. Bake at 350 for
30 min. Remove from pans and slice as needed.


Submitted by: Caryl Newsom

Unleavened Parmesan Crescents

3/4 cup soft butter
1 cup grated Parmesan cheese
1 pint small curd cottage cheese
2 cups flour


Blend butter and cottage cheese. Add flour and blend. Refrigerate
until cold enough to roll out. Divide dough and roll out into small
circles. Cut each round circle into 8 pie shaped pieces.

Sprinkle generously with parmesan cheese. Roll into crescents. Bake at 400 for 20-25 minutes or until golden brown.

Makes about 3 dozen.

Submitted by: Jeanette Treybig

Norwegian Flat Bread

2 cups flour, sifted
1/2 cups oil or butter
2 tsp salt
1/2 - 3/4 cup water
2 cups rolled oats

Sift flour and salt. Combine with oats. Combine oil and water.
Add all at once to dry ingredients. Roll out to a rectangle
about 1/8" thickness. Cut into squares. Bake at 375 for
15-20 min. Turn if desired 1/2 way through.

Submitted by: Frances DeHart - UCG Houston North