Basic White Crackers
Pepperines
Millet Crackers
Quick Soda Crackers
* Exported from MasterCook *
Basic White Crackers
Recipe By : Crackers, Linda Foust & Tony Husch
Serving Size : 95 Preparation Time :0:25
Categories : Bread-Bakers Mailing List Breads
Fatfree
Amount Measure Ingredient -- Preparation Method
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2 C All-Purpose Flour
1/4 Tsp Salt
2 Tbsp Butter Or Margarine -- Softened
1 C Milk -- Approx
Salt -- For Tops
These basic crispy crackers go well with soups, salads, dips, appetizers,
and cheese. They will remind you of childhood rainy days and tomato soup.
Preheat the oven to 325F.
In a large bowl or in the food processor, combine the flour and salt. Cut
the butter into the flour until the mixture resembles coarse meal.
Slowly mix in enough of the milk to form a dough that will hold together in
a cohesive ball. If necessary, add up to 1 additional Tablespoon of milk.
Divide the dough into 3 equal portions for rolling. On a floured surface
or pastry cloth, roll the crackers paper thin. They will look almost
translucent. If desired, lightly sprinkle the tops with salt and gently
roll over the dough with your rolling pin.
With a sharp knife, carefully cut the crackers into 2" squares. handling
them gently, transfer them to an ungreased baking sheet. Prick each
cracker in 2 or 3 places with the tines of a fork.
Bake for 20 - 25 min, or until lightly browned. Cool on a rack.
Yield: 95 - 100
Variations:
This basic recipe can be the starting point for much interesting
experimentation. Simply varying the flour or liquid can produce an
entirely new cracker unavailable anywhere but in your kitchen.
Entered into MasterCook by Reggie Dwork <reggie@jeff-and-reggie.com>
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* Exported from MasterCook *
Pepperines
Recipe By : Crackers, Linda Foust & Tony Husch
Serving Size : 85 Preparation Time :0:20
Categories : Bread-Bakers Mailing List Breads
Fatfree
Amount Measure Ingredient -- Preparation Method
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1 1/2 C All-Purpose Flour
1/2 Tsp Salt
1 Tsp Coarsely Ground Pepper
1 Tsp Sugar
2 Tbsp Oil
1/4 C Water -- To 1/2 C
2 Tbsp Lemon Juice
If saltines don't excite you, try pepperines. They're good by themselves,
and they spice up soups, stews, and dips.
Preheat the oven to 350F.
Mix the flour, salt, pepper, and sugar in a large bowl or in the food
processor. Add the oil and blend until the mixture resembles coarse meal.
Combine 1/4 C of the water and the lemon juice in a small bowl. Blend it
into the flour mixture. Add enough of the remaining 1/4 C water to for a
dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface
or pastry cloth, roll each in a rectangular shape. The dough should be as
thin as possible, 1/16" at the most.
Using a spatula, rolling pin, or your hands, pick up the rolled dough and
transfer it onto an ungreased baking sheet. With a sharp knife, score into
2" squares. Do not cut all the way through to the baking sheet. Prick
each cracker 2 or 3 times with a fork.
Bake 15 - 20 min, turning over after 10 min or when the edges begin to
brown. Cool on a rack. Bread into individual crackers.
Yield: 75 - 85
Variations:
If a hotter cracker is desired, add more pepper. For red-hot crackers,
sprinkle 1/8 - 1/4 tsp cayenne pepper on top of the dough before making the
final pass with your rolling pin.
Entered into MasterCook by Reggie Dwork <reggie@jeff-and-reggie.com>
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* Exported from MasterCook *
Millet Crackers
Recipe By : Crackers, Linda Foust & Tony Husch
Serving Size : 85 Preparation Time :0:25
Categories : Bread-Bakers Mailing List Breads
Low Fat
Amount Measure Ingredient -- Preparation Method
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1/4 C Whole Millet
1/2 C Millet Flour
2 C All-Purpose Flour
1/2 Tsp Salt
1/3 C Vegetable Shortening
5/8 C Milk -- (1/2 C+2 Tbsp)
1 Tbsp Honey
Millet is an excellent grain which is too often overlooked. It adds both
texture and a sweet flavor. These simple crackers are splendid with a
fresh fruit salad.
Preheat the oven to 350F.
Stir together the millet, flours and salt in a large bowl or in the food
processor. Cut in the shortening until the mixture resembles coarse meal.
Warm the milk in a small saucepan. Dissolve the honey in the warm milk.
Add this sweetened milk to the flour mixture and blend to form a dough that
will hold together in a cohesive ball. If necessary, add a little more milk.
Divide the dough into 2 equal portions for rolling. On a floured surface
or pastry cloth, roll thin, maximum 1/8". With a sharp knife, cut the
dough into 2" squares and place them on a lightly greased or
parchment-lined baking sheet. Prick each square 2 or 3 times with the
tines of a fork.
Bake for 10 min. Turn over and continue baking another 10 - 15 min, or
until med brown. Cool on a rack.
Yield: 75 - 85
Entered into MasterCook by Reggie Dwork <reggie@jeff-and-reggie.com>
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Nutr. Assoc. : 32816 32816 0 0 0 0 0
* Exported from MasterCook *
Quick Soda Crackers
Recipe By : Crackers, Linda Foust & Tony Husch
Serving Size : 85 Preparation Time :0:30
Categories : Bread-Bakers Mailing List Crackers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 C All-Purpose Flour
3/4 Tsp Salt
1 Tbsp Baking Powder
1/4 C Shortening -- Plus
2 Tbsp Shortening
1 1/2 C Water
Salt -- For Tops (Optional)
These crackers cannot truly duplicate the lightness of traditional soda
crackers, but they take a fraction of the time to make, and they are
delicious in their own right. Plain, slightly biscuity crackers, they go
well with soups or stews.
Preheat the oven to 350F
In the food processor or a large bowl, combine the flour, salt, and baking
powder. Cut the shortening into the flour until the mixture resembles
coarse meal. Add the water, little by little and blend to form a dough
that will hold together in a cohesive ball.
Divide the dough into 3 equal portions for tolling. On a floured surface
or pastry cloth, roll out to a rectangle approx 1/4" thick and position so
the long edge runs horizontally in front of you. Fold the left third of
the dough over the center third. Likewise, fold the right third over the
center. The dough is now in 3 layers with the seam running vertically.
Give the dough a quarter turn so the seam now runs horizontally. Roll out
again to a rectangle about 1/4" thick. Fold and turn the dough again as in
the first step. You are now ready for the final rolling.
Roll the dough out somewhat thinner this time, about 1/8" thick. If
desired, sprinkle the top lightly and evenly with salt and roll over it
lightly with the rolling pin. With a sharp knife, cut into 2" squares and
place them on an ungreased baking sheet. Prick each square 2 or 3 times
with the tines of a fork.
Bake for 25 - 30 min, or until lightly browned. Cool on a rack.
Yield: 80 - 85
Entered into MasterCook by Reggie Dwork <reggie@jeff-and-reggie.com>
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