Corn Crisps

Categories: Snacks
   Servings: 20

      5 tb Butter
    1/2 c  White cornmeal
    1/2 c  All-purpose flour
    1/4 ts Salt
  1 1/2 ts Sugar
  1 1/2 ts Baking powder
      1    Egg
    3/4 c  Milk

  PREPARATION:  Melt the butter and lightly brush it over 2 sheets of
  parchment paper.  Line 2 baking sheets with the paper, buttered
side up.
  Set remaining butter aside.  Adjust oven racks to middle position
and heat
  oven to 425F.  Sift the cornmeal with the flour, salt, sugar and
baking
  powder into a large bowl.  Beat egg lightly with milk and stir into
dry
  ingredients until batter is lump-free.  Stir in 2 1/2 tablespoons
melted
  butter.
 
  COOKING AND SERVING:  Drop tablespoons of the batter onto the
parchment
  paper, 5 inches apart..  With the back of a spoon, spread batter
into
  4-inch discs, leaving a 1-inch margin between them.  Bake until
browned, 10
  to 12 minutes.  Brush crisps with the remaining butter and cool on
wire
  rack.  (Can store for 1 week in airtight container.)
 
  Makes 20 crisps.

HONEY-GRAHAM  CRACKERS

2 c. all-purpose flour
1/2 c. whole wheat or graham flour
1/3 c. packed brown sugar
1/2 c. shortening at room temperature
1/4 c. honey
1/4 c. oil
3 tbsp. cold water
1 tsp. salt
1 tsp. baking soda

In medium bowl, stir all ingredients, blend 3 minutes.  Divide
in half.
Place half on ungreased 17 x 14 inch baking sheet.  Flatten with
rolling pin
to 12 x 10 inch size dusting with extra flour as necessary to
keep dough
from sticking.  Score with knife to make squares easy to break
apart when
done.  Prick with fork.  Bake in middle of oven until brown, 8 to
10 minutes
at 425 degrees.  Remove and cut apart while hot.  Let cool on
baking sheet
until they crisp.  Cook next half.  Makes 60.  50 calories per
cookie.

Cheddar Crackers

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 dash Cayenne Pepper

2 c  Cheddar; Extra Sharp, *



  *The Extra Sharp Cheddar Cheese should be 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 will keep for several weeks this way

  and if you freeze them, they will last indefinitely.

Bacon and Tomato Wafers


3 slices bacon
3/4 cup all-purpose flour
6 Tbl unsalted butter, room temperature
1/3 cup freshly grated Parmesan cheese
2 tsp tomato paste
3/4 tsp dill seed
1/4 tsp salt


Preheat oven to 375 degrees.

Cut the bacon into thin slivers with scissors or a sharp knife. Fry
until crisp and drain on paper towels. Cool. In a food processor
fitted with the metal blade, combine the bacon with the flour,
butter, Parmesan, tomato paste, dill seed and salt. Process until the
dough forms a ball.

Roll the dough into a 1-1/2 inch diameter cylinder, wrap in wax paper
and refrigerate several hours until firm. Cut into rounds 1/8 inch
thick and place on ungreased baking sheets. Bake in a preheated 375
degree oven for 10-12 minutes, or until lightly browned around the
edges. Cool on wire racks.

Serve at room temperature. Store in airtight containers.

Yield: Makes about 37 wafers.

Taco Oyster Crackers

1 package of taco seasoning mix
1/2 tsp. chili powder
1/2 tsp. italian seasoning mix
1/2 tsp. garlic powder
2 (12 oz) bags oyster crackers

Put all ingredients in to a very large bowl and stir. Cover with plastic wrap
when not eating.

ONION CARAWAY RYE CRACKERS

1½ cup flour
½ cup medium rye flour
2 tablespoons instant minced onion
2 teaspoons baking powder
1 teaspoon salt
caraway seed
¼ cup softened shortening
¾ cup water
1 egg white
coarse salt

Mix flours, onions, baking powder, salt and 1 teaspoon caraway seeds. Stir in
shortening till well blended. Stir in water until smooth dough forms (if
necessary add 1-2 teaspoons water, soften dough). Divide in half, cover, let
stand at least 10 minutes.

Place ½ dough on lightly greased 17x14" baking sheet, Trim edges, brush with egg
white. Cut in 2x1" rectangles. Sprinkle with coarse salt and caraway seeds. take
in middle of preheated 400° oven 12-15 minutes until dry and crisp. Remove to
cool. Repeat with remaining dough.

Jalepeno Cheese Crackers

3 Ounce Cheddar cheese; 1/2" cubes about 1/2 cup
1 Tablespoon Jalepeno pepper seeded & minced or to taste
1/3 Cup Butter; cold, cut in 1/2" cubes
3/4 Cup Flour; all purpose
1/4 Cup Cornmeal
1/2 Teaspoon Salt
1/4 Teaspoon Chili powder
1/4 Teaspoon Mustard; dry
4 Tablespoon -Water; ice

Preheat oven to 400F. Process cheese and jalepeno in food processor till
chopped in 1/4" 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" disk. Wrap
in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On
floured surface, roll dough to 1/4" thickness. Cut in 2" 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.

Spicy Ranch Crackers

1 Box Saltine Crackers
1 Package Dry Ranch Dressing Mix
1 1/3 Cups Canola Oil
3 Tablespoons Crushed Red Pepper
Pour crackers into a large storage bowl.  In a smaller bowl
combine the  dressing mix, oil, and crushed red pepper. Pour
over crackers. Place a lid on the bowl. Then shake. Best to let
sit for about 24 hours. Continue to shake every couple of hours.

Note* Crackers will not be greasy or soft.

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
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.

Coffee Crackers

Categories: Crackers
      Yield: 45 servings

    3/4 c  All-purpose flour
    3/4 c  Oat flour
    1/4 c  Sugar
      4 tb (1/2 stick) butter or
           Margarine, softened
    1/3 c  Strong brewed coffee,
           Cooled

Preheat the oven to 325 F.

Mix the flours and sugar together in a large bowl or in the food
processor. Cut in the butter until the mixture resembles coarse
meal.

Add the coffee 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 out to 1/8 inch
thick.
With a sharp knife or cookie cutter, cut into 2-inch shapes.

Place the crackers on a lightly greased or parchment-lined
baking
sheet. Prick each one all the way through in 2 or 3 places with
the tines of a fork. Bake for 12 to 18 minutes, or until the
crackers are medium brown. Cool on a rack. Yield: 40-45.

VARIATIONS:
If you like your coffee a little sweeter, lightly and evenly
sprinkle the rolled dough with sugar and roll over it lightly
with your rolling pin before cutting.

For crunchiness, add 1/2 cup cracked wheat with the flour.

Add 1 Tablespoon grated lemon zest to the flour. To prepare the
zest, lightly grate the skin of a medium-sized lemon against the
fine grate of a cheese grater. Use only the colored part. The
underlying white portion is bitter.

Cheddar Cheese Crackers

2 sticks butter
2 cups flour
2 cups grated cheddar cheese
2 cups Rice Krispies
Dash Tabasco
Dash cayenne pepper

Combine first 2 ingredients. Add ingredients in order. Shape in small balls. Bake at 375° for 10 minutes.

Bacon Mustard Crisps

8 slices smoked bacon

1/2 cup ice water

1/4 cup Dijon mustard

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 teaspoon white pepper

6 tablespoons cold butter, cut into 6 pieces

1. Place oven rack in middle position. Preheat oven to 450*F (230*C).
2. Cook bacon in large skillet until crisp. Place on paper towels to drain and reserve 2 tablespoons of bacon drippings. Finely chop bacon.
3. In a food processor fitted with the metal blade, combine water, mustard and 2 tablespoons bacon drippings. Process until just blended.
4. In a food processor fitted with the metal blade, combine flour, salt, baking powder and white pepper. Process to combine. Add butter; pulse until mixture resembles coarse meal. Add mustard mixture and pulse until just blended. Add bacon and pulse one or two times, just enough to blend in bacon.
5. Place mixture on lightly floured work surface. With a floured rolling pin, roll dough to a 1/8-inch thickness. Dip 2-inch round cutter in flour and press into dough. Place rounds on 2 ungreased baking sheets. Gather scraps and roll out and continue to cut out as many rounds as possible.
6. Bake in preheated oven for 10-12 minutes, or until golden. Transfer to cooling racks. Serve with cheese and fruit.

Yield: about 80 crackers.

Cheese Walnut Wafers



4 oz. cream cheese, softened

8 oz. blue cheese, crumbled

1/4 cup butter or margarine, softened

1-1/2 cups flour

pinch salt

1 tsp. ground red pepper

2/3 cup walnuts, crushed

2 egg yolks, beaten

Directions

Combine cheeses and butter and mix until blended. Slowly add

flour and remaining ingredients until well blended. Shape into 2 logs

and chill at least 8 hours. Cut dough into 1/4" slices and bake for

12 minutes at 350º F. (175º C) on an ungreased baking sheet.