20 Crackers

8/2/2019 20 Crackers

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Title: Cheddar Crackers

Categories: Breads, Quickbreads

Yield: 6 servings

1/2 c Butter Or Margarine

1 1/2 c Unbleached Flour; Sifted

1/2 t Salt

1 t Baking Powder

1 ds Cayenne Pepper

2 c Cheddar; Extra Sharp, finely grated.

Stir the dry ingredients into a bowl and then cut in the butter to

resemble cornmeal. Blend in the cheddar cheese with a fork until

well blended. Mix in the remaining ingredients and shape into

1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the

refrigerator and then slice each roll into slices about 1/4-inch

thick.

Bake on an ungreased cookie sheet at 400 degrees F for about

10 minutes. Remove from cookie sheet and let cool. Store the

cooled crackers in airtight containers in a cool place. They willkeep for several weeks this way and if you freeze them, they will

last indefinitely.

Title: Whole Wheat Crackers

Categories: Breads, Quickbreads, Low-fat, Tested

Yield: 48 servings

1/2 c Whole wheat flour

2 T Margarine (or applesauce)

2 T Sunflower seeds

1/8 t Salt

1/2 c Cottage cheese

Put all ingredients except cottage cheese in a blender until fine

crumbs. Transfer to a small bowl. Add cottage cheese to blender

until smooth. Return flour mixture and process until ball forms.

Roll out dough thinly. Prick dough all over with a fork. Cut

crosswise into 4 equal strips and then lengthwise into 3 equal

strips, next cut equally into fourths, for a total of 48.

Bake at 325 for 20 minutes.

Title: Wheat Germ Crackers


Yield: 1 servings

5 T oil (or 3 T oil and 2 T water)1/3 c butter

1 T brown sugar*

3 T water**

3/4 c whole wheat flour

1/2 c oats

3/4 c wheat germ

1/2 t salt

*Add a little more sugar if you want a sweeter cracker.


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**Add more water if dough is too dry.

Blend oil, butter, sugar and water. Stir in flour, oats, wheat germ

and salt, mixing well.

Shape into a ball. Roll out to 1/8 inch thickness on an unfloured

board. Cut into shapes using cookie cutter. Transfer to baking sheet.

Bake at 350 degrees F. for 12 to 15 minutes or until golden brown.

Cool on racks.

Title: Soda Crackers


Yield: 1 servings

4 c flour

1 t baking powder

3/4 c shortening

1 1/3 c milk

Mix flour, baking powder and shortening as for a pie crust. Add

liquid and cut in with a knife. Form a ball of dough and cut intofour pieces. Roll 1/4 out very thin. Cut with biscuit or cookie

cutter (2 inch diameter) and place on cookie sheet. Prick with a

fork 4-5 times and sprinkle with salt (to your own taste.)

Bake at 375 degrees until golden. May be turned once.

Watch carefully.

Title: Vegetable-Flecked Semolina Crackers


Yield: 12 servings

1/3 c shredded carrot

2 T minced onions

2 T minced dried mushrooms

1 T minced sundried tomatoes *

2 t dried basil

2/3 c unbleached flour

2/3 c semolina flour

2 T grated Parmesan cheese

1 t baking powder

3/4 t salt

1/3 c plus 1 T water

2 T olive oil

* Not oil-packed.

Preheat the oven to 250F. Line a baking sheet with waxed paper.Spread the carrot over the paper; top with the onion. Bake for

about 30 minutes to dry out the vegetables. Cool on the baking

sheet on a wire rack. Increase the oven temperature to 350F.

In a large bowl, combine the dried carrots and onion with the

mushrooms, tomatoes, and basil. Add the unbleached and semolina

flours, the cheese, baking powder, and salt; mix well with a fork.

Make a well in the center. Add the water and oil. Mix with a

wooden spoon until the dough begins to gather. (If the dough is


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slightly dry add another tablespoon of water). Knead with hands

into a ball.

Roll the dough between the palms of hands into a thick rope.

Wrap in waxed paper and chill for 15 minutes.

After the dough has chilled, cut it into 12 equal pieces.

Working with one piece at a time (keep the remaining dough

covered), shape into a ball. Place the ball of dough between two

pieces of lightly-floured waxed paper and roll out to a 4 to 5 inch

circle.

Remove the waxed paper and place the circle on a large baking

sheet. Repeat with the rest of the dough. The crackers can touch

as they do not spread during baking.

Bake for 15 minutes at 350F, or until lightly golden but not

brown. Cool on wire racks. Store in an airtight container.

These big, thin, golden wafers are streaked with vegetable pieces.

Makes 12 crackers.

Title: Vermont Cheddar and Maple Crackers

Categories: Breads, Snacks, Appetizers

Yield: 8 servings

2 c Shredded sharp Cheddar

2 1/2 oz Chopped pecan pieces

1/3 c Mayonnaise

1 tb Maple syrup

1/2 ts Worcestershire sauce

36 Whole-grain crackers

Mix the Cheese, Pecans, mayonnaise, maple syrup and Worcestershire

sauce together in a medium-sized bowl. Spread the mixture by rounded

teaspoonfuls evenly on the crackers. Place the crackers on a flat pan

or cookie sheet and run it under the broiler until the cheese is

melted and bubbling. Transfer the crackers to a plate and serve at

once. Makes 3 dozen puffs.

Title: Homemade Crackers


Yield: 1 servings

2 c Flour

1 t Salt

1/2 t Baking powder

1/4 c Butter1/2 c Milk

1 ea Large egg

Sift the flour, salt, and baking powder into a bowl. Cut in the

butter until very fine. Add the milk and egg and mix to make a

stiff dough.

Knead thoroughly and then roll the dough very thin. Cut into

squares or rounds and place on lightly buttered cookie sheets.


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Prick the crackers with a fork and then bake in a 400 degree

oven for 10 minutes, or until very lightly browned. If desired,

crackers may be sprinkled with coarse salt.

SODA CRACKERS.

Follow the basic recipe, but substitute sour milk for

sweet milk, omit the baking powder, and add 1/2 teaspoon soda.

Title: Whole-Grain Crackers

Categories: Breads

Yield: 48 crackers

3 T Peanut butter or tahini

4 T Buttermilk

1/4 c Soy flour

1 T Oil

1 c Flour, whole wheat pastry

1 T Yeast, brewers

Combine wet ingredients. In a separate bowl, combine dryingredients. Mix the two thoroughly. Let the dough sit five

minutes to absorb all the liquid. Add more flour or buttermilk

(usually buttermilk) to make a dough pliable enough to work.

Lightly flour a board, and knead dough enough to form a ball.

Cut dough in four parts, dust with flour, and roll out 1/16 inch

thick. Cut crackers with a cookie cutter, and prick each cracker

several times with a fork.

Place crackers close together on a greased cookie sheet, and let

dry while the oven heats to 400 F. Bake crackers five to eight

minutes. They burn quickly, so watch very closely after five

minutes. Five is often enough, anyway. Pull the done crackers

off the sheets if the thinner ones get to looking done while the

thicker ones need time.

Cool thoroughly. Store in airtight plastic bags. Also can be frozen

Title: Jalepeno Cheese Crackers

Categories: Appetizers

Yield: 1 servings

3 oz Cheddar cheese; 1/2quot; cubes

-about 1/2 cup

1 tb Jalapeno pepper

-seeded amp; minced or to taste

1/3 c Butter; cold,-cut in 1/2quot; cubes

3/4 c Flour; all purpose

1/4 c Cornmeal

1/2 ts Salt

1/4 ts Chili powder

1/4 ts Mustard; dry

4 tb -Water; ice

Preheat oven to 400F.


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Process cheese and jalapeno in food processor till chopped in 1/4

inch pieces. Add butter, pulse on and off till size of small peas.

Stir flour with cornmeal, salt, chili powder and mustard in small

bowl till blended. Add to mixture in processor, pulse on and off

just till blended. Sprinkle water evenly over mixture in processor.

Pulse on and off just till dough begins to form into a ball.

Shape dough into 8 inch disk. Wrap in plastic wrap; refrigerate till

firm enough to roll, about 30 minutes.

On floured surface, roll dough to 1/4 inch thickness. Cut in 2 inch

rounds with cookie cutter or wine glass. Transfer to ungreased baking

sheet. Prick each cracker once with fork.

Bake in preheated oven for 10 to 12 minutes or till crisp.

Transfer to rack to cool. Store in airtight container.

Makes 50 crackers.

Title: Banana Crackers

Categories: Crackers

Yield: 70 servings

2 c All-purpose flour

1/4 ts Salt

1/8 ts Baking soda

6 tb (3/4 stick) butter or Margarine, softened

2 tb Honey

2 tb Warm water

2/3 c (1 large) mashed banana

Preheat the oven to 350'F.

Combine the flour, salt, and baking soda in a large bowl or in the

food processor. Cut in the butter until the mixture resembles

coarse meal. Add the banana and blend well.

In a separate bowl, dissolve the honey in the warm water. Slowly

add the sweetened water to the flour-banana mixture and blend to

form 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 thin, at most 1/8 inch. With a cookie

cutter or a small glass, cut into 2- to 2-1/2-inch circles. Arrange

the circles on a lightly greased or parchment-lined baking sheet.

Prick each cracker in 2 or 3 places with the tines of a fork. Bake

for 15 to 20 minutes, turning over once during baking. These crackers

should be medium brown. Cool on a rack. Yield: 60-70.

Title: Barley-Oat Crackers


Yield: 70 servings


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1 1/2 c Rolled oats (oatmeal)

1 1/2 c Barley flour (if

Unavailable, use all-

Purpose flour)

1/2 ts Salt

1/8 ts Baking soda

1/3 c Vegetable shortening

1 tb Honey

1/2 c Warm water


Grind the oats in a blender or food processor to a fairly fine

consistency (about 25 pulses with the food processor). In a large

bowl or in the food processor, mix the oats with the flour, salt,

and baking soda. Cut in the shortening until the mixture resembles

coarse meal.

In a small bowl, dissolve the honey in the warm water and slowly

blend this sweetened water into the flour mixture until the dough

will hold together in a cohesive ball.


surface or pastry cloth, roll thin, 1/8 inch. Cut out 2quot; crackers

with a cookie cutter, juice can, or knife and arrange on a lightly

greased or parchment-lined baking sheet.

With the tines of a fork, prick each cracker 2 or 3 times. Bake

for 10 minutes. Turn the crackers over and bake another 5 to 10

minutes, or until very lightly browned. The flavor of these crackers

is best if they are not allowed to become more than pale brown.

Cool the crackers on a rack. Yield: 60-70.

Title: Yam Crackers


Yield: 70 servings

1 lg Yam or sweet potato,

Peeled and cut into large

Pieces

1 c All-purpose or whole wheat

Flour

1/4 ts Salt

1 ts Ground cinnamon

2 1/2 ts Raw sugar or brown sugar,

Loosely packed

1 tb Butter or margarine,Softened

Place the yam in a saucepan, cover with water, and boil until soft

(about 15 minutes). The tines of a fork should push easily into the

yam. Drain the yam. Puree the yam with 2 Tablespoons of water in the

blender or food processor, or puree it by hand with a fork or potato

masher. Measure out 1 cup of the puree for use in this recipe. Save

the rest for another use.


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Preheat the oven to 325'F. In a large bowl or in the food

processor, combine the flour, salt, cinnamon, and sugar.

Cut the butter into the flour mixture until it resembles coarse

meal. Add the pureed yam and blend well. Gather the dough into a

ball. The dough will be very soft. For easier rolling, wrap it in

wax paper and chill for 1/2 hour.

Divide the dough into 2 equal portions for rolling. On a well-

floured surface or pastry cloth, roll the dough out to about

1/8 inch thick.

With a sharp knife, cut the dough into graham cracker shapes,

2-inch by 3-inch rectangles. Transfer them to an ungreased baking

sheet. Prick each one in 3 places with the tines of a fork.

Bake for 20 minutes. Turn the crackers and continue baking for

another 5 to 10 minutes, or until they are just golden brown.

Remove any crackers that brown before the others. Be careful not

to overbake these crackers. Cool them on a rack. Yield: 60-70

Title: Walnut Crackers


Yield: 60 servings

1 1/2 c All-purpose flour

1/2 c Potato flour

1/4 ts Salt

2 tb Plus 2 teaspoons (1/3

Stick) butter or margarine,

Softened

1/2 c Finely chopped, toasted

Walnuts

1 c Ice water

Salt for the tops (opt.)


Mix the flours and salt together in a large bowl or in the food

processor. Cut in the butter until the mixture resembles coarse

meal.

Add the walnuts and stir until they are evenly distributed

throughout. Blend in enough of the water to form a dough that

will hold together in a cohesive ball. The dough will be somewhat

sticky.

Wrap the dough in wax paper or lightly buttered aluminum foil andchill for at least 1/2 hour.


surface or pastry cloth, roll out to 1/8 inch thick. If desired,

sprinkle the tops lightly with salt and roll over the dough with

your rolling pin. With a cookie cutter, glass, or juice can, cut

the dough into 2-inch rounds.

Place them on a lightly greased or parchemnt-lined baking sheet.


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Prick each round in 2 or 3 places with the tines of a fork. Bake

for 25 to 30 minutes, or until lightly browned. Cool on a rack.

Yield: 55-60.

Title: Vanilla Crackers


Yield: 70 servings

3 c All-purpose flour or pastry

Flour

8 tb (1 stick) butter or Margarine, softened

1/2 pt (1 cup) heavy (whipping) Cream

3 tb Honey

1 ts Vanilla extract


In a large bowl or in the food processor, cut the butter into the

flour until the mixture resembles coarse meal.

In a separate bowl, mix the cream, honey, and vanilla extract. Add

this liquid mixture slowly to the flour mixture and blend to form a

dough that will hold together in a cohesive ball. You may have to

add a little extra cream or some milk.


surface or pastry cloth, roll to 1/8 inch thick. With a sharp knife,

cut into 1-1/2-inch squares.

Place them on a lightly greased or parchment-lined baking sheet and

bake for 15 to 20 minutes, turning over once. Do not allow the

crackers to become darker than light brown.

Cool on a rack. Yield: 60-70.

Title: Oatmeal Crackers

Categories: Breads, Kids

Yield: 6 servings

1 c Lard

1 c Sugar

1 Egg

1 ts Vanilla flavoring

1/2 ts Lemon flavoring

3 c Quick rolled oats

2 ts Milk

1 1/2 c Flour1 ts Salt

1 ts Soda

Cream shortening and sugar together well, and then add the egg

and vanilla. Stir in the oats and milk. Sift together the flour,

salt and soda and add the creamed mixture. (You probably will have

to use your hands to work in dry ingredients thoroughly!)

Shape into rolls, wrap in waxed paper or foil and store in the


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refrigerator. When ready to bake, slice thinly and bake on greased

cookie sheet at 375 degrees until lightly browned.

Title: V-8 Crackers


Yield: 75 servings

2 c All-purpose flour

1/2 ts Salt

1/2 ts Cracked pepper or coarsely

Ground pepper

2 tb (1/4 stick) butter or

Margarine, softened

2/3 c Plus 1 Tablespoon V-8 juice

1/4 ts Hot pepper sauce, such as

Tabasco

The vegetable juice creates an inviting red color that forewarns

of the snap in these spicy crackers, which comes from black pepper

and hot pepper sauce. These are excellent party snacks.


Stir together the flour, salt, and pepper in a large bowl or in the

food processor. Cut in the butter until the mixture resembles

coarse meal.

In a separate bowl, mix the V-8 and the hot pepper sauce. Add the

V-8 mixture to the flour mixture and blend to form a dough that

will hold together in a cohesive ball.

Divide into 2 equal portions for rolling. On a floured surface or

pastry cloth, roll thin, 1/16 to 1/8 inch thick. With a sharp knife,

cut the dough into 2-inch squares and place them on an ungreased

baking sheet. Prick each square 2 or 3 times with the tines of a

fork.

Bake for 20 to 25 minutes, turning over after 10 minutes. Cool on

a rack. Yield: 70-75.

VARIATIONS: You can substitute or combine tomato juice and other

vegetable juices with the V-8.

For more spice, increase the hot pepper sauce or add celery seed,

cayenne, or your favorite herb.

Substituting 2/3 cup of wheat or oat bran for the same amount offlour will increases the healthfulness of these crackers.

Title: Oat Crackers

Categories: Breads

Yield: 1 servings

1 1/2 c Rolled oats

1 c Flour

1/2 c Wheat germ


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1/2 ts Salt

1/3 c Oil

2/3 c Water

Mix dry and wet ingredients separately. Then combine them

together.

Roll out dough 1/8 inch thick onto an oiled cookie sheet.

Score and bake at 325F for 25 to 30 minutes.

Title: Granola Crackers

Categories: Breads

Yield: 70 servings

2 c Rolled Oats

3/4 c Whole Wheat Flour

1/2 c Slivered Almonds

1/4 c Wheat Germ

1/4 c Sesame Seeds

1 tb Honey1/2 ts Oregano

1 ts Thyme

1/2 ts Onion powder

3 Eggs

3/4 c Oil

In a large bowl, stir together oats, flour, almonds, wheat germ,

sesame seeds, honey, oregano, thyme and onion powder.

With a fork, beat together eggs and oil. Stir into oat mix.

Grease 10 X 15 inch jelly roll pan.

With a spatula, press dough evenly into prepared pan, and bake

in preheated, 400 F oven, for 20 minutes or until golden.

Cut into 1 1/2 inch squares, then into triangles.

Remove to a rack and cool. Store in airtight container.

20 Crackers

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