* Exported from MasterCook *
Whole Grain and Pepper Crackers
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Bread-Bakers Mailing List crackers
Grains Low Fat
Amount Measure Ingredient -- Preparation Method
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1/4 cup rolled oats
1/4 cup bran
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon sugar
1/2 teaspoon kosher salt
teaspoon baking soda
4 tablespoons unsalted butter -- cut into small pieces and chilled
1/3 cup buttermilk
1 teaspoon fresh ground pepper
1 large egg -- lightly beaten
Makes 36 3" crackers
Triangular crackers or 40 2" square crackers
1. Make the dough: Pulse the oats and bran in the bowl of a food
processor fitted with a metal blade until coarsely ground. Add the
flour, baking powder, sugar, 1/4 ts salt and baking soda and pulse to
combine. Add the butter and process until the flour mixture
resembles coarse meal. Add the buttermilk and pepper and continue to
process until the dough forms a ball and rides the blade. Divide in
half, wrap in plastic wrap and refrigerate fir 30 min.
2. Bake the crackers: Preheat oven to 350F. Line a baking sheet
with parchment paper and set aside. Roll the dough out on a lightly
floured surface to 9 X 9" square about 1/4" thick. Using a sharp
knife, cut the dough into 3" triangles or 2" squares. Transfer the
craackers to the prepared baking sheet, brush them with the b eaten
egg, and sprinkle with the remaining salt. Repeat with the remaining
dough and bake crackers until golden brown - about 15 min. Transfer
the crackers to a wire rack to cool completely and store in an
airtight container until ready to serve.
Per 3" cracker Pro .7g, fat 1.5g, carb 3.6g, fiber .4g, sodium
58.8mg, chol 6.5mg, cal 29.4
Source:
"Country Living, Sept 2002"
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Per Serving (excluding unknown items): 30 Calories; 2g Fat (44.2%
calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber;
9mg Cholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cheddar Walnut Crackers
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Bread-Bakers Mailing List crackers
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1/3 cup chopped walnuts
2 tablespoons unsalted butter -- cut into small pieces and chilled
1 1/2 cups shredded Cheddar cheese -- (about 3 1/2 oz)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup water
Makes 40 1 1/2" x 1 1/2" crackers
1. Make the dough; combine flour and walnuts in the bowl of a food
processor fitted with a metal blade and process until the walnuts are
very fine. Add butter, cheese, salt, and pepper to the flour and
pulse to combine. Add the water, 1 T at a time, pulsing until a ball
of dough forms and rides the blade. Wrap dough ball in plastic wrap
and chill for 15 min.
2. Bake the crackers: preheat oven to 350F. On a floured surface,
roll dough out to 1/4" X 1/4" thickness. Using a small (1 1/2 X 1
1/2") cookie cutter, cut out as many crackers as possible. Gather
the scraps, roll the dough, and repeat cutting crackers until all of
the dough is used. Place the crackers on a nonstick baking pan and
bake until crisp - 15 - 20 min. Transfer crackers to a wire rack to
cool completely and store in an airtight container until ready to
serve for up to 1 week.
Per cracker pro 1.5g, fat 2.6g, carb 2.6g, fiber .2g, sodium 53.2mg,
chol 6mg, cal 40
Source:
"Vegetarian Times, March 2001"
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Per Serving (excluding unknown items): 40 Calories; 3g Fat (58.1%
calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber;
6mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.