Type what you have

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• white sugar
• salt
• water
• egg yolk
• butter

Instructions

1. 1 Steps to Make It
2. 2 Gather all ingredients.
3. 3 Whisk 2 cups flour, sugar, and salt together in a bowl until well blended. Make a well in the center.
4. 4 Whisk water and egg yolk together in a small bowl until smooth; pour into the well and mix to form a stiff dough.
5. 5 Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
6. 6 Roll dough with a rolling pin until thin, dusting with flour as needed to prevent sticking.
7. 7 Brush melted butter over top and roll dough into a log.
8. 8 Cut the log crosswise into about 24 slices. Roll each slice into a disk.
9. 9 To Make the Empanadas:
10. 10 Preheat the oven to 350 degrees F (175 degrees C). Fill each empanada disk with about 1 tablespoon of your favorite filling. (Try lola's recipe for Empanada Pork Filling to make Filipino-style empanadas.)
11. 11 Fold the disk over the filling into a half-moon and seal firmly.
12. 12 Place empanadas onto a foil-lined baking sheet and brush the tops with beaten egg white.
13. 13 Bake in the preheated oven until golden brown, about 30 minutes.

By lola

Ingredients

• ✓ all-purpose flour
• butter
• white sugar
• vanilla extract
• egg white

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets.
2. 2 Beat butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. Add egg whites, one at a time, allowing each to blend into butter mixture before adding the next. Mix in flour until just incorporated.
3. 3 Drop teaspoonfuls of dough onto ungreased baking sheets. Spread thinly with a spatula or the back of the spoon into 3-inch circles.
4. 4 Bake in the preheated oven until browned along the edges, about 5 minutes.
5. 5 Remove baked wafers from the baking sheet one at a time using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until the edges overlap. Cool seam-side down on a wire rack until completely crisp.

By siMPLy_viCky

Ingredients

• ✓ all-purpose flour
• oil
• salt
• baking powder
• banana
• sugar

Instructions

1. 1 Heat oil in a deep fryer or heavy-bottomed pan to 375 degrees F (190 degrees C).
2. 2 Sift flour, salt, and baking powder into a medium bowl.
3. 3 In a separate bowl, mash together bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
4. 4 Working in batches if necessary, drop spoonfuls of batter into hot oil and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

By TUNASUSHI

Ingredients

• ✓ all-purpose flour
• white sugar
• salt
• active dry yeast
• water
• vegetable oil
• vegetable oil

Instructions

1. 1 Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
2. 2 Warm up the oven for 1 minute. Turn oven off.
3. 3 Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
4. 4 Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
5. 5 Place each siopao on a 3x3-inch piece of wax paper.
6. 6 Place siopao in a steamer and steam for 30 minutes.

By lola

Ingredients

• ✓ all-purpose flour
• vegetable oil
• pork
• garlic
• chicken broth
• soy sauce
• apple cider vinegar
• bay leaf
• coconut milk

Instructions

1. 1 Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
2. 2 Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
3. 3 Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.

By METALMOMMY

Ingredients

• ✓ all-purpose flour
• white sugar
• baking powder
• egg
• evaporated milk
• water
• edam cheese

Instructions

1. 1 Grease small cake molds or ramekins that will fit in a steamer basket.
2. 2 Mix flour, sugar, and baking powder together in a bowl. In a separate large bowl, scramble eggs with evaporated milk and water. Fold dry mixture into eggs until evenly blended. Fill the prepared molds 2/3 of the way up with batter and top with shredded cheese.
3. 3 Fill a wok or a saucepan that will hold a steamer basket with a few inches of water. Bring water to a boil over medium-high heat. Place the molds into a steamer basket, place over boiling water, and cover.
4. 4 Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

By Czy S

Ingredients

• ✓ all-purpose flour
• water
• active dry yeast
• white sugar
• vegetable oil
• salt

Instructions

1. 1 Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
2. 2 In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
3. 3 Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
4. 4 Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. 7 Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

By THEO72

Ingredients

• ✓ all-purpose flour
• granulated sugar
• vanilla powder
• milk
• egg
• butter
• rum flavoring
• banana
• oil

Instructions

1. 1 Combine flour, sugar, and vanilla powder in a large bowl; make a well in the center. Pour milk, egg, melted butter, and rum flavoring into the well; mix until smooth. Fold in banana slices until evenly coated.
2. 2 Heat oil in a wok or deep fryer to 375 degrees F (190 degrees C).
3. 3 Drop banana mixture by tablespoon into hot oil. Fry in hot oil until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil and drain them on paper towels. Serve hot.

By Unieng

Ingredients

• ✓ all-purpose flour
• sugar
• cinnamon
• baking soda
• salt
• vegetable oil
• egg
• mango
• raisin
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans. Set aside.
2. 2 Whisk flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Beat oil and eggs together in a separate bowl until well combined; stir into flour mixture. Fold in mangoes, raisins, and lemon juice. Divide batter between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour.

By Chinky Viola

Ingredients

• ✓ all-purpose flour
• egg
• white sugar
• butter
• cornstarch
• powdered milk
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Stir together egg, white sugar, butter, flour, cornstarch, powdered milk, baking powder, and salt in a bowl. Knead for a few minutes to make a soft dough. Divide dough into 12 portions. Roll each portion into a ball and slightly flatten. Place on the prepared baking sheet 1 inch apart.
3. 3 Bake in the preheated oven until light brown, about 10 minutes. Cool completely and store in an airtight container.

By Maria Lourdes V Lipardo-Ayub

Ingredients

• ✓ all-purpose flour
• active dry yeast
• water
• sugar
• white sugar
• vegetable oil
• salt
• bread crumb

Instructions

1. 1 Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.
2. 2 Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.
3. 3 Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.
4. 4 Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.
7. 7 Bake in the preheated oven until slightly brown, 20 to 25 minutes.

By TKDmom

Ingredients

• ✓ all-purpose flour
• sugar
• baking powder
• salt
• coffee
• cooking oil
• egg yolk
• egg white
• cream of tartar
• white sugar

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
3. 3 Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.

By lola

Ingredients

• ✓ all-purpose flour
• cornstarch
• white sugar
• salt
• monosodium glutamate
• egg
• green onion
• soy sauce
• garlic
• chicken wing
• vegetable oil

Instructions

1. 1 Combine cornstarch, sugar, flour, salt, and monosodium glutamate in a large bowl. Add eggs, green onions, soy sauce, and garlic. Pat chicken dry and add to the sauce. Cover and refrigerate until marinated, 8 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil until golden brown, 15 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Hawaiian Deelit

Ingredients

• ✓ all-purpose flour
• sugar
• baking powder
• salt
• vegetable oil
• egg yolk
• orange peel
• vanilla extract
• orange juice
• water
• egg white
• cream of tartar
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
2. 2 Stir flour, 1 cup sugar, baking powder, and salt together in a large bowl until well combined. Make a well in the center and add oil, egg yolks, orange peel, vanilla, orange juice, and water. Mix well by hand until smooth with no lumps. Set aside.
3. 3 Beat egg whites and cream of tartar in a large glass or metal mixing bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: egg whites should form soft mounds rather than a sharp peak.
4. 4 Fold flour mixture into egg whites until incorporated. Pour batter into the prepared muffin cups to about 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By lola

Ingredients

• ✓ all-purpose flour
• chicken breast
• pork sirloin
• cabbage
• carrot
• salt
• black pepper
• monosodium glutamate
• water
• spring roll wrapper
• oil
• pancit noodles
• apple cider vinegar
• garlic

Instructions

1. 1 Bring 2 quarts of water of water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes.
2. 2 In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers.
3. 3 In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit.
4. 4 Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel.
5. 5 Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender.
6. 6 For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.

By LANIBIRD

Ingredients

• ✓ all-purpose flour
• egg
• oil
• cornstarch
• bamboo skewer
• rice vinegar
• ketchup
• brown sugar
• soy sauce
• water
• salt
• black pepper
• red food coloring
• yellow food coloring

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Heat over medium heat while stirring until sugar has dissolved, about 5 minutes. Stir sauce and let cool.
3. 3 Prepare the batter by adding a few drops of red and yellow food coloring to the water to get a deep orange color. Combine flour with salt and pepper in a bowl; pour in orange water and stir until there are no lumps.
4. 4 Heat oil in a wok to 375 degrees F (190 degrees C).
5. 5 Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

By Suhara

Ingredients

• ✓ all-purpose flour
• quail egg
• rice vinegar
• ketchup
• brown sugar
• soy sauce
• water
• yellow food coloring
• red food coloring
• salt
• black pepper
• oil
• cornstarch
• bamboo skewer

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat to medium, cover, and cook for 4 minutes. Remove from heat and let stand, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
2. 2 Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and stir over medium until sugar has dissolved, about 5 minutes. Let cool.
3. 3 Prepare batter by adding red and yellow food coloring to the water to get a deep orange color. Combine flour, salt, and pepper in a bowl; pour in orange water and stir until there are no lumps.
4. 4 Heat oil in a wok to 375 degrees F (190 degrees C).
5. 5 Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop gently into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

By Suhara

Ingredients

• ✓ all-purpose flour
• cassava
• coconut milk
• butter
• egg
• white sugar
• salt
• vanilla extract
• lemon zest
• mozzarella cheese
• coconut milk
• sweetened condensed milk
• mozzarella cheese
• egg yolk

Instructions

1. 1 NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
2. 2 Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
3. 3 To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.

By Chinky Viola

Ingredients

• ✓ all-purpose flour
• water
• star anise
• garlic
• onion
• vegetable oil
• black pepper
• cornstarch
• oyster sauce
• sugar
• soy sauce
• ground pork
• salt
• active dry yeast
• water
• vegetable oil
• egg
• milk

Instructions

1. 1 Make dough: Heat milk in a microwave-safe container in the microwave until lukewarm but not scalding, 15 to 30 seconds. Pour lukewarm milk into a large bowl. Add eggs, oil, and water; mix well.
2. 2 Mix together flour, yeast, and salt in a medium bowl. Stir into milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
3. 3 Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.
4. 4 Meanwhile, prepare filling: Place pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and pepper. Mix well to combine.
5. 5 Heat oil in a large skillet over medium heat. Cook and stir onion, garlic, and star anise in hot oil for 2 minutes. Add ground pork mixture; cook and stir until browned and crumbly, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until mixture is glazed but not soupy, about 10 minutes. Transfer filling to a bowl and refrigerate until dough is ready.
6. 6 Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.
7. 7 Portion dough into golf ball-sized pieces, about 2-inches in diameter. Arrange on the prepared baking pan with 1 to 2 inches between them. Flatten dough balls using your hand to 1/4-inch thickness or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist and pinch to seal. Place each bun back on the prepared baking sheet.
8. 8 Turn off the oven once it has reached temperature. Transfer buns on the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 325 degrees F (165 degrees C), leaving buns inside. Bake buns until bottoms are lightly browned, 12 to 15 minutes.

By AvelaineS

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• cornstarch
• baking powder

Instructions

1. 1 Combine 1 1/2 cups plus 6 tablespoons flour, cornstarch, and baking powder in a bowl. Sift several times until evenly blended.

By iluvlemon

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• butter
• sugar
• colored sugar

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch baking pan.
2. 2 Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper.
3. 3 Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled.
4. 4 Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.

By Karen Semmelrock

Ingredients

• ✓ all-purpose flour
• water

Instructions

1. 1 Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly.
2. 2 To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it.

By Suzie

Ingredients

• ✓ all-purpose flour
• egg

Instructions

1. 1 Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.

By Jill

Ingredients

• ✓ all-purpose flour
• egg

Instructions

1. 1 Heap flour and make a well in it on a clean work surface. Break eggs into the middle of the well. Beat eggs with a fork. Stir eggs into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
2. 2 With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
3. 3 Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
4. 4 Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.

By Holly

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• water
• kosher salt
• olive oil

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Move an oven rack to the top position. Preheat a heavy baking sheet in the oven.
2. 2 Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed.
3. 3 Place 1 cup flour into a mixing bowl; set a timer for 16 minutes (18 minutes maximum). Start the timer; pour water, 1 tablespoon at a time, into flour. Stir with a fork until dough forms a rough ball.
4. 4 Transfer dough to the prepared work surface; knead rapidly and firmly until smooth, 30 seconds to 1 minute.
5. 5 Divide dough into 4 equal-sized pieces; cut each piece in half to get 8 pieces. Swiftly roll each piece into a ball. Working from the center, roll out each dough piece into a 5-inch-diameter round, dusting with flour as needed. Continue to gradually roll dough out to a diameter of about 8 inches, increasing each size by about 1 inch, then letting dough rest for a few seconds before rolling again to the finished size. The dough rounds will be very thin.
6. 6 Use a fork to quickly pierce through each dough round about 25 times, all over, to prevent rising. Flip dough over and pierce each piece again 25 times.
7. 7 With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven and place dough rounds onto the baking sheet.
8. 8 Bake on the top rack in the preheated oven for 2 minutes; flip matzah over and bake until lightly browned and crisp, about 2 more minutes.
9. 9 Transfer to a wire rack to cool. Use a brush to lightly anoint each matzah with olive oil. Season generously with salt.

By Batyah

Ingredients

• ✓ all-purpose flour
• water
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, water, and salt together in a large bowl; knead dough until smooth.
3. 3 Roll out dough on floured surface about 1/8-inch thick. Cut shapes with cookie cutters. Place on cookie sheets. Make a hole with a toothpick in the top of the ornament for hanging with a ribbon.
4. 4 Bake in the preheated oven for 1 hour. Cool completely; decorate with paint and varnish to preserve, if desired.

By Johanna

Ingredients

• ✓ all-purpose flour
• egg
• salt

Instructions

1. 1 Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
2. 2 Drop into hot chicken broth. Boil for 15 minutes.

By Craig Smith

Ingredients

• ✓ all-purpose flour
• butter
• parmesan cheese

Instructions

1. 1 Mix the flour and butter together. Add Parmesan cheese and work into a solid dough. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour, or overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Roll out chilled dough between 2 sheets of parchment paper to a thickness of 1/8 to 1/4-inch. Use a small cookie cutter or a glass to cut out circles. Re-roll dough and cut out as many circles as possible. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 to 15 minutes. Transfer to a wire rack and cool before serving.

By Allrecipes Member

Ingredients

• ✓ all-purpose flour
• canola oil
• water

Instructions

1. 1 Mix together flour, oil, and ice water.
2. 2 Divide dough in half. Roll each piece between two pieces of plastic wrap.

By Linda G.

Ingredients

• ✓ all-purpose flour
• shortening
• water

Instructions

1. 1 Cut the shortening into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.
2. 2 Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.
3. 3 When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.

By Zoe