Making crackersgreenspun.com : LUSENET : Country Families : One Thread
You all know I like crunchy stuff, and I like to have crackers once in a while. Most of the ones I see in the stores are not made with very good ingredients, and are costly. Can you give me some recipes, or sites where I can find some?
-- Melissa in SE Ohio (firstname.lastname@example.org), March 02, 2002
Melissa, I am going to try and copy and paste from CS here.......some of these recipes I have tryed and they are yummy.
the one thread begins:
This is the recipe I'm going to try tomorrow for the wheat thin crackers mentioned in my earlier thread asking about using old wheat germ. I will come back to this thread after I bake them and let you know how they turn out. Last weekend I baked the corn chip crackers from the same book and they turned out great, with a little customizing on the sprinkled flavorings (I used cajun!). The book is "Recipes from the Old Mill, Baking with Whole Grains" by Sarah E. Myers and Mary Beth Lind, published by Good Books in Intercourse, PA 17534. There is no street or PO address, or contact telephone number for the publisher. I got the book through B. Hamilton Bargain Booksellers. I think they have an internet site, you'd have to look for it. The next time I get one of their catalogs I will post their information as I've gotten many good cookbooks at bargain prices through them. I also have another wheat thin recipe that's supposed to be similar to the brand name crackers. I will have to look for that and if/when I find it, I will post that also. Wheat Thins Crackers: 2 cups whole wheat flour 2 Tbsp raw wheat germ 1 tsp salt 1 tsp baking powder 2 Tbsp brown sugar 2 Tbsp instant nonfat dry milk 6 Tbsp butter or margarine 1/2 cup water 1 Tbsp dark molasses your choice of herbs, salt or seeds 1. Combine whole wheat flour, wheat germ, salt, baking powder, brown sugar, and dry milk. 2. Cut in butter or margarine 3. Combine water and molasses, add to dry ingredients 4. Knead a little until smooth 5. Grease two cookie sheets 6. Divide dough in half, roll each half out between 2 sheets of waxed paper until dime thin 7. Transfer dough to cookie sheets 8. Sprinkle lightly with your choice of herbs, salt, or seeds, run rolling pin over once more 9. Cut into small squares (pizza cutter works well for this), prick with fork 10. Bake at 350 for 10 minutes or until lightly browned 11. Transfer crackers to a rack and cool thoroughly before storing in a sealed container, they get crispier as they dry There are several more cracker recipes in the book: graham crackers, wheat hollows, toasty wheat oat crackers, whole wheat soda crackers and cheese triangles, and the corn chip crackers. If you'd really like these, I can post them as I try them out. We are really tired of store-bought crackers and their ingredients, so I'm trying different recipes each weekend. So far, they seem to be turning out good and are fairly easy to make.
-- Rose Marie Wild (email@example.com), February 10, 2001
this is another one:
Corn Chips I thought they would be more like Fritos, but they're actually a good cracker. You could probably deep fry them and get the actual chips. 1 cup cornmeal, 2/3 cup flour, 1 tsp salt, 1 tsp baking powder, 2 Tbsp instant nonfat dry milk, 1/2 cup water, 1/4 cup oil, 1/2 tsp worcestershire sauce, 1/8 tsp tabasco sauce, paprika (or cajun seas) 1. combine cornmeal, flour, salt, baking powder, and dry milk 2. combine water, oil, worcestershire sauce, and tabasco sauce 3. stir liquid ingredients into dry ingredients, form into ball, knead a little until smooth, 4. sprinkle two flat greased cookie sheets with cornmeal 5. divide dough in half, roll each half directly onto cookie sheet with floured rolling pin until dime thin 6. sprinkle lightly with paprika or cajun seas, run rolling pin over once more 7. cut into squares or triangles, prick with fork 8. bake at 350 for 10 minutes or until lightly browned I don't have flat cookie sheets without the edges, so I used a glass to roll the dough close to the edges, my rolling pin was too big for this, and the thinner you get them, the crispier they will be Leave them out on a cooling rack overnight to dry completely, then put in airtight container, if you can keep them that long, they should last for at least a week Toasty Wheat Oat Crackers (this is the one I try next) 1 cup oat flour, 1 cup whole wheat flour, 1Tbsp brown sugar, 1 Tbsp sesame seeds, 1 tsp salt or garlic salt, 3 Tbsp butter, 1/2 cup water 1. combine flours, brown sugar, sesame seeds and salt 2. cut in butter till mixture resembles coarse crumbs 3. mix in water till dry ingredients are moistened 4. shape dough into a 9" x 1 1/2" log, wrap and chill several hours 5. slice 1/8" thick, place slices on ungreased baking sheet, flatten till very thin with tines of fork 6. bake at 375 for 12-15 mins or till edges brown, cool on rack Note: to make oat flour, place 1 1/4 cups rolled oats in a blender or food processor, cover, process 60 seconds or till evenly ground, makes about 1 cup If no one objects, I'll keep posting the recipes and their results as I try them.
-- Rose Marie Wild (firstname.lastname@example.org), February 14, 2001
I know there are a few others, these are just what I have cut and pasted into my recipe file.
-- diane (email@example.com), March 02, 2002.
Thank you! I will have to try these.
-- Melissa in SE Ohio (firstname.lastname@example.org), March 02, 2002.
Melissa, you might also want to try using a "spritz-type" cookie squirter (never could do the cookies with them (grin)), using just the thin line template, instead of rolling them out and cutting or using cookie cutters. Or even one of the frosting decorator nozzles might work, come to think of it. Hope this helps.
-- GT (email@example.com), March 02, 2002.