Communion (Unleavened) Bread


communion bread

This communion bread is unleavened bread. Unleavened bread is made without yeast. For information about this, you can click here. That means that it is made without yeast. Jewish people spent time before the Passover getting rid of any leaven in their dwellings. Leaven symbolized sin. They needed to have their homes free from sin.

The bread that was served at the Passover meal was unleavened. This actually goes back to the Exodus, when the people had to pack their bags and go before Pharaoh changed his mind about freeing them.

When the Pharaoh freed the Israelites, it is said that they left in such a hurry that they could not wait for bread dough to rise (leaven). (Source).

Hence the symbol of unleavened bread.

I’ve never had manna, but scripture describes it as a wafer that tasted like honey. The flavor and texture of this bread is what I imagine as manna.

Recently our church had a Passover meal (complete with sitting on the floor at a low table to eat for a two-hour period!).  We learned so much that evening as the customs of the Jewish people were explained and demonstrated to us. This bread was part of the menu that evening.  We recently served as Communion Bread at our service as well.

communion bread

I think the flavor of this bread is child-friendly and is also easy for children to handle for a snack. The recipe comes from Mennonite Country Style Recipes by Esther H. Shank. To get a copy of this cookbook, click here.  For those of you who don’t own this cookbook, here is the recipe.

Communion Bread
Recipe type: Bread
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 200
A simple wafer-like bread that can be served for Communion or as an unleavened bread.
  • 4 cups flour
  • ¼ cup sugar
  • ¾ tsp salt
  • ¾ cup margarine
  • ¾ cup rich milk (evaporated milk or light cream)
  1. Mix flour, sugar, and salt together
  2. Reserve ¾ cup of mixture
  3. Cut margarine into remaining mixture until crumbly
  4. Mix rich milk with the reserved dry mixture
  5. Add to the dry crumbly mixture, tossing with a fork until it is moist
  6. Shape into a ball
  7. Roll out into a ¼ inch thick triangle.
  8. Use a pizza cutter to cut into 1¼ x 6 inch strips
  9. Prick each stick with a fork, spacing pricks evenly at 1 or 1½ inches apart
  10. Place on ungreased baking sheet
  11. Bake at 425 until just beginning to brown on the bottom (approximately 15 minutes)
  12. Each pricked section is one serving.

communion bread

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Bean Dip with Chips

bean dip

This cheesy bean dip is great for an appetizer or a dish for a party. I like this recipe because I can put it together a day ahead and then just bake it before it’s time to serve. Plus, it’s delicious.

bean dip

You will need Monterrey Jack, Cheddar, and Cream Cheese. You’ll need refried beans, sour cream, and taco seasoning. You can make your own seasoning and keep it on hand.  You can find a recipe for that here. Serve this with tortilla chips or any other chips. I’ve served it with crackers as well.

bean dip

Mix this together, bake it, and get ready to party!

Taste of Home cookbook.  [Find more great recipes at].

Bean Dip with Chips
Recipe type: American
Cuisine: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
This cheesy bean dip has ingredients that you usually find in your kitchen. It's easy to mix together, bake, and then a breeze to serve.
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • 16 oz. refried beans
  • 8 oz. sour cream
  • 8 oz. cream cheese, softened
  • 2 Tbsp. taco seasoning
  • Tortilla chips
  1. Combine cheeses
  2. Put 2 cups back for the topping
  3. Combine beans, sour cream, cream cheese, taco seasoning and the 2 cups of remaining cheeses
  4. Put into a greased 2 quart baking dish
  5. Top with reserved cheese
  6. Bake, uncovered, at 350 for 20-30 min or until bubbly around the edges
  7. Serve warm with tortilla chips

bean dip


Apple Jello Salad

jello with apples

When I was a child, this jello salad dish was a regular on the table for Sunday dinner. The other regular was the same except for the flavor of the jello. Mama used strawberry and pineapple jello with diced apples.

The key to making this jello salad turn out right is to keep stirring it until the apples settle to the bottom and all around instead of just floating on the top.

You can use regular jello or sugar free. For a quick set, you can use ice instead of the cup of cold water. I usually put the jello into the refrigerator until it begins to set, then add my diced apples. It will set faster this way.

To make this jello salad, simply make the jello according to package directions. When the jello is partially set, add one cup of finely diced apples per 2 cups of water recipe. Keep stirring until it is setting well, then refrigerate until ready to serve.

Jello Apple Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6 - 8 servings
An easy jello dish with apples makes for a fruity flavor as well as color.
  • 1 box small jello - any flavor; regular jello or sugar-free
  • 1 cup boiling water
  • 1 cup cold water or 8 ice cubes
  • 1 cup finely diced apples
  1. Dissolve jello in boiling water
  2. Add cold water OR ice cubes
  3. Stir thoroughly
  4. Refrigerate, stirring occasionally, until jello begins to set
  5. Peel and dice apple finely
  6. When jello is just beginning to set, add the diced apples
  7. Continue to allow jello to set, stirring occasionally
  8. When apples are settled into the jello and not just floating on the top, stir once more
  9. Refrigerate until ready to serve.

apple jello sal

Easy Cake Balls

cake balls

There are a blue zillion recipes out there for cake pops or cake balls. On a snowy morning I had three kids in my  house (none of them my own.)  We needed something to do that was fun and easy. So we made cake balls.

You will need a cake mix (baked according to directions) and approximately 4 ounces of softened cream cheese. There are a lot of recipes out there that have you use a cake mix, but you change the amount of eggs and use butter instead of oil or use milk instead of water. I have no doubt those recipes are good, but this one is easy, simple, and good.

cake balls

The confetti cake partially crumbled in the yellow bowl.

For the chocolate topping, I used dark chocolate with 70% cocoa solids. The brand I used was something that one of Dave’s customers gave us for the holidays. I was storing it in my freezer for such a time as this. After a lot of research, I learned that the chocolate used for dipping should be 70% cocoa solid, and back  in the recesses of my mind I remembered stashing some chocolate in the freezer. Viola! I was one happy camper to find Lindt Excellence Smooth Dark chocolate in my freezer – made in New Hampshire by a Swiss company. It was perfect. When we ran out of the dark chocolate, we used a bar of lighter chocolate with 70% cocoa solids. [Thanks you, customers of Dave!].

cake balls

The kids and I had a lot of fun mixing the cream cheese into the crumbled cake crumbs by hand (after washing our hands, of course). When you send your kids to the bathroom to wash their hands, have them sing Row, row, row your boat all the way through while washing; then smell their  hands when they come to the kitchen – guaranteed to bring you clean hands for handling food. After all hands had been checked for the fragrance of soap, we rolled the dough into balls and put them on a tray in the freezer for about an hour.

In the meantime, I melted the chocolate at 50% in the microwave, stirring every once in a while. I saved some for last – and when the chocolate was melted, I added the remaining pieces to the hot stuff and stirred until it was completely melted.

cake balls

We tried solid toothpicks but found that craft sticks worked better. Because I had to melt the second batch of chocolate, the remaining cake balls became soft and the sticks pushed the balls apart.

Lesson learned: dip the cake balls in chocolate immediately when removed from the freezer so the balls stay intact in one piece.

It was a fun day. You can store the cake balls in the freezer or at room temperature. Your cake balls might not be as delicate and pristine as they would if you do it all yourself, but you’ll miss out on making memories with your kids.

cake balls

Easy Cake Balls
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
An easy way to dress up a normal cake that is fun for kids to help make and fun to eat! All you need is a cake mix, some cream cheese, chocolate and candy sprinkles.
  • 1 cake mix with listed ingredients - your choice of flabor
  • 4 oz. cream cheese - room temperature
  • Chocolate with 70% cocoa
  • Candy sprinkles
  1. Mix and bake cake mix according to directions.
  2. While cake is still warm, crumble into pieces.
  3. Mix in cream cheese until mixtue can be formed into balls
  4. Roll into small balls
  5. Place on tray and put in freezer for at least an hour
  6. Break chocolate into small pieces
  7. Melt ¾ of the chocolate in microwave at 50% in 15-30 second increments, stirring occasionally
  8. When chocolate is melted, add remaining chocoalte pieces and stir until completely melted
  9. Remove cake balls from the freezer and dip into the chocolate
  10. Add candy sprinkles as desired
  11. Store covered at room temperature or place in freezer for use at a later time

pinterest cake balls