Cinnamon Raisin Unleavened Bread -- YHWH"S Girlz -- For Israel

Preparation time:   Approx 45 minutes

Ingredients
1 1/2 Cups Of Unbleached All Purpose Flour
1 1/2 Cups Of Sugar(Depends On Your Sweet Tooth)for best results use equal sugar and flour amounts. 
2-3 Eggs
2 -3 Sticks Of Real Butter(Melted)(Salted)
1 Teaspoon Of Vanilla Extract
1 Tablespoon Of Cinnamon
1 Tablespoon of Cinnamon Sugar
1/3 Cup Of Raisins 
Preheat oven to 350/375 degrees

Instructions:

1) Add flour, Cinnamon and Cinnamon Sugar together in mixing bowl
and mix well.
2) Add in eggs and Vanilla Extract (mix well)
3) Melt Butter In Microwave or inside stove and add to mixture.
4) Grease an 8 inch cake pan.
5) Pour Mixture in pan
6) Sprinkle Raisins over mixture and use a spatula or fork to lightly
mix the raisins in.
7) Bake for approx 35-45 minutes (Depends On Your Pan Size) or until 
light brown.(Use The Toothpick Test) 
8) Cut into squares with butter knife.  Cool squares and enjoy!

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*HOMEMADE STOVETOP UNLEAVENED CAKES* (PANCAKE STYLE)

AS MANY OF YOU ARE AWAKEN TO THE 

KNOWLEDGE 

THAT YOU ARE THE ISRAELITES YOU DESIRE TO 

LEARN MORE

 ABOUT YOUR(OUR) CUSTOMS. THE BAKING OF 

 UNLEAVENED CAKES(BREAD) IS A COMMON 

TRADITION AND IS  

REQUIRED DURING OUR PASSOVER(FEAST OF 

UNLEAVENED BREAD

 OBSERVANCE)

WHAT YOU'LL NEED:

· ALL PURPOSE FLOUR

· SUGAR

· BUTTER

· 2 EGGS

· VANILLA EXTRACT(OPTIONAL)

· FRYING PAN OR ELECTRIC GRIDDLE

INSTRUCTIONS:

COMBINE 1 CUP OF FLOUR AND 1  CUP OF SUGAR, 

(YOU CAN ALSO DOUBLE THIS RECIPE 

IF YOU DESIRE TO MAKE MORE)

ADD 1 1/2 STICKS OF MELTED BUTTER 

ADD I TEASPOON OF VANILLA EXTRACT ( I ALSO LIKE TO USE 

DIFFERENT EXTRACTS FROM TIME TO TIME LIKE 

LEMON, CHERRY, 

ALMOND ETC.) YOU CAN EVEN ADD NUTS OR FRUIT PIECES IF YOU 

LIKE:)

NOW ADD IN 2 EGGS AND MIX (I PREFER TO USE A 

FORK OPOSSED TO A

 MIXER TO MIX INGREDIENTS)

MIX WELL, THE MIXTURE SHOULD HAVE A TEXTURE SIMILAR TO 

PANCAKE MIXTURE. 

NOW ADD A BIT OF BUTTER TO A PAN/GRIDDLE OR YOU CAN USE 

COOKING SPRAY AND ALLOW PAN TO HEAT FOR 

ABOUT A MINUTE 

OR TWO ON MEDIUM TO HIGH. 

NOW ADD YOUR BATTER, POUR BATTER JUST 

AS IF YOU ARE POURING IN MIX 

TO MAKE PANCAKES.

NOTE: THIS IN AN UNLEAVENED MIX SO THEY WILL NOT RISE NOR

 SHOULD YOU SEE BUBBLES. 

AS YOU SEE THE CAKES GETTING STIFF AROUND THE EDGES IT'S TIME

 TO FLIP(THAT WILL BE ABOUT 2-3 MINUTES) ALSO IF YOU ARE USING 

A PAN IT MAY BE NECESSARY TO LOWER THE HEAT TO MEDIUM WHILE 

COOKING AS ALL STOVES HAVE DIFFERENCES)

REPEAT THE ABOVE INSTRUCTIONS UNTIL ALL ARE FINISHED. 

REMOVE TO FOIL OR PAN AND COVER. 

THAT'S IT! THESE CAN BE EATEN FOR THE 

SABBATH OR NEW MOON(OR JUST WITH A MEAL)

 OR CAN BE REFRIGERATED OR STORED AT ROOM 

TEMP AND

 WARMED UP AGAIN LATER, THEY WILL KEEP WELL 

FOR A COUPLE OF

 DAYS IF STORED PROPERLY.

THANKS FOR STOPPING BY AND WE HOPE YOUR UNLEAVENED CAKES TURN OUT 

WELL FOR YOU. :)

HAVING TROUBLE??

FOR ONE ON ONE COOKING TUTORIALS SEND REQUEST BY 

EMAILING US OR JOINING OUR GOOGLE HANGOUTS.

SHALOM

 "And they baked unleavened cakes of the dough which they brought forth out of Egypt, for it was not leavened; because they were thrust out of Egypt, and could not tarry, neither had they prepared for themselves any victual." Exodus 12:39