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Thursday, April 18, 2013

Perfect Cracker Recipes

okay... They are perfect to us!

I messed around with various recipes until each batch came out consistently tasty and crisp. You will notice the crackers are a little browner than most prefer. We like toasted. You can bake the crackers a few minutes less and leave on the cookie sheets a few minutes to crisp more, or not. Crackers are a personal thing. We like crispy. I had many recipes come out chewy and leave a nasty after-taste. I soon came to the conclusion it was the fat used. Vegetable shortening is downright nasty to me. Oil makes the cracker slightly oily, of course. Same goes for butter, though the flavor is better of those three fats. I finally tried coconut oil. It makes the best popcorn, so why not try it for crackers? I was right! Yum!

Note! You can alter the recipes by adding spices and herbs you like. The first recipe adapts well to other flavors, even changing out 1/2 of a cup of the flour for cheese powder for cheesy crackers. Himself likes those. They are all his. Ick.

I hope you enjoy and like the recipes. We find them quite tasty. I had fun working them out. I use all-organic ingredients, my personal preference.



Saltines

2 cups flour
1/2 tsp baking soda
1 tsp salt

1/4 cup coconut oil (plus more for the cookie sheets)

1/2 cup (more or less) water

Preheat oven to 400°F. Very lightly grease two cookie sheets with coconut oil.

Mix together dry ingredients. With a pastry blender, cut in coconut oil until it resembles fine crumbs.

Slowly stir in water, a little at a time, until you get a nice dough that is not too moist or dry. Depending on your environment, you will have to adjust the water accordingly.

Roll out the dough on a lightly floured pastry sheet or board to 1/8" to 1/16" thick. You can either use a pastry wheel and cut into squares or use a cookie cutter. I pile a bunch on my hand and transfer them to the cookie sheets. Once all the crackers are on the two sheets, stab each cracker twice with a fork. Then spray or brush the crackers with water. You can lightly salt them more if you wish.

Bake (1 sheet of crackers at a time), for about 13 minutes, (more or less, depending on your oven),
until golden to very lightly browned at most. I have a gas oven, if that helps. If you have an electric
oven, they tend to cook more quickly, so check them after 9 or 10 minutes.

When done, transfer to cooling racks. Once cold, put in a container with a lid to keep fresh and crispy.

Makes... more than 72 crackers? I never counted them.



Vegetable Powder Blend

For the vegetable crackers below, you need either 4 oz of vegetable soup mix (yuck), or make your own blend of powdered, dehydrated vegetables. I dehydrate vegetables from my garden, then run through the blender to make a nice vegetable powder.

My personal blend is-
Equal amounts of Carrots, Cabbage, Tomato, Red and Green Bell Peppers, and Celery. (The next blend will include Kale and Spinach).

I then grind onions and garlic. I measure out a 1/4 of this powder and add to the first part of the vegetable powder. I then run it all through the blender one more time to mix thoroughly.

The powder is great added to stews and soups for extra flavor. Of course, it is great in crackers. The
recipe below is an adaption of the Saltine Crackers recipe. Don't mess with what works too much, yes?

Vegetable Crackers


1-1/2 cups flour
1/2 cup vegetable powder (above or a favorite soup mix)
1/2 tsp baking soda
1 tsp salt

1/4 cup coconut oil (plus more for the cookie sheets)

1/2 cup (more or less) water

Preheat oven to 400°F. Very lightly grease two cookie sheets with coconut oil.

Mix together dry ingredients, including vegetable powder. With a pastry blender, cut in coconut oil
until it resembles fine crumbs. Slowly stir in water, a little at a time, until you get a nice dough that is not too moist or dry. Depending on your environment, you will have to adjust the water accordingly.

Roll out the dough on a lightly floured pastry sheet or board to 1/8" to 1/16" thick. You can either use a pastry wheel and cut into squares or use a cookie cutter. I pile a bunch on my hand and transfer them to the cookie sheets. Once all the crackers are on the two sheets, stab each cracker twice with a fork. Then spray or brush the crackers with water. I do not salt these crackers. It is too much, personally.

Bake (1 sheet of crackers at a time), for about 13 minutes, (more or less, depending on your oven),
until golden to very lightly browned at most. I have a gas oven, if that helps. If you have an electric
oven, they tend to cook more quickly, so check them after 9 or 10 minutes.

When done, transfer to cooling racks. Once cold, put in a container with a lid to keep fresh and crispy.

Makes about 90 crackers. Maybe more. Maybe less.

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