crackers

How to Make Crackers at Home

all-purpose flour,

sugar

salt

olive oil

water

fennel sea salt

Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.

Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.

Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.

Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.

Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.

Sprinkle dough with topping (optional): Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. See Additional Notes below for additional ideas for toppings and flavorings.

Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.

Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It&#x27;s fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.

Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.

Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you&#x27;re crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.

This recipe mimics an extra-crunchy, seed-topped whole-gain cracker you may find at your supermarket. These are great for spreads and dips of all kinds.
Thanks to input from our readers about the baking time, we've reduced it by 10 minutes, as of August, 2011. We've also added salt as an optional topping, to enhance flavor. Sometimes it takes a community to build a recipe!

Crunchy Crackers

(170 grams) King Arthur White Whole Wheat Flour

(120 grams) King Arthur Unbleached All-Purpose Flour

non-diastatic malt powder sugar

instant yeast

(14 grams) milled or whole flax seeds

(14 grams) sesame seeds or whole flax seeds

(71 grams) sunflower seeds midget preferred*

(28 grams) sesame seeds*

sea salt

Quick and easy homemade crackers in just five minutes? YES, PLEASE! This healthy cracker recipe, made with a variety of herbs and seasonings, comes together in just five minutes of hands-on time.

Easy Homemade Crackers in 5 Minutes

flour (whole wheat, fresh ground, or all-purpose)

onion powder

garlic powder

chili powder

smoked paprika (regular paprika works fine, too)

Tablespoons butter

Tablespoon honey

Sea salt to sprinkle on top

Preheat oven to 400 degrees Farenheit

Measure out dry ingredients into large mixing bowl. Cut in butter until it looks like pea sized clumps. Add in water and honey, stir until just combined.

Lightly flour a baking sheet or stone. Roll dough out on it. Use a pizza cutter and cut into desired shapes. Sprinkle with sea salt.

Bake for 10 minutes!

Looking for a leftover mashed potato recipe? This Loaded Mashed Potato Bake casserole is the most delicious way to use up leftovers. It's loaded with bacon, cheese and sour cream!

Loaded Mashed Potato Bake (Leftover Mashed Potato Recipe)

Nonstick cooking spray

cheese crackers

unsalted butter, softened

potatoes

sour cream

black pepper

cheddar cheese

bacon,

green onion, thinly sliced

red onion

parsley

Preheat oven to 350 degrees F. Spray medium...

Preheat oven to 350 degrees F. Spray medium casserole dish with nonstick spray. In small bowl, stir crackers and butter until well combined.

If leftover potatoes are col, place in a...

If leftover potatoes are col, place in a medium microwave-safe bowl and microwave 1 minute to soften. Add sour cream, garlic powder and pepper to potatoes; stir until well combined.

Reserve 2 tablespoons each cheese and bacon. Add...

Reserve 2 tablespoons each cheese and bacon. Add onions, parsley and remaining cheese and bacon to potatoes; stir until well combined.

Transfer mixture to prepared casserole dish and sprinkle...

Transfer mixture to prepared casserole dish and sprinkle with cracker mixture and reserved bacon and cheese. Bake 25 minutes or until heated through.

https://mediavine-res.cloudinary.com/video/upload/xjmlizltlrftlkj7matj.mp4

Looking for a leftover mashed potato recipe? This Loaded Mashed Potato Bake casserole is the most delicious way to use up leftover mashed potatoes. It’s loaded with bacon, cheese and sour cream!

Loaded Mashed Potato Bake

Here's the perfect solution to your discarded sourdough dilemma. The rosemary, while optional, complements the tang of the sourdough perfectly. We're addicted to these crackers, dipped into some healthy hummus.

Sourdough Crackers

(113 grams) King Arthur White Whole Wheat Flour

(227 grams) sourdough starter unfed/discard

unsalted butter room temperature

herbs

(such

This homemade saltine cracker recipe fills your home with the most delicious smells but they taste even better! Crispy and buttery - crackers made from scratch are so good you&#039;ll never buy them again. Difficulty level: 2/10

Saltine Cracker Recipe

all-purpose flour

baking powder

unsalted butter

milk (you can substitute non dairy milk if you need to)

crystals

egg egg

Blend the egg white with the water to make an egg wash. Set aside.

Mix together the flour and baking powder.

If you are adding seasonings mix those in with the dry ingredients.

Cut butter into flour mixture until it forms coarse crumbs.

Add the milk and knead gently to form a ball.

Divide in 4 parts and roll out paper thin on a floured surface. The thinner they are the crisper they will be.

Cut the dough into squares or desired shapes. (a pizza wheel works great for that!)

Place on an ungreased cookie sheet and prick all over with a fork.

Brush with the egg wash and sprinkle with salt (or cracked pepper ..or..)

Bake at 325 until golden brown..about 15- 20 minutes. (check after 10 minutes)

Let cool before serving. They crisp as they cool.

https://content.jwplatform.com/videos/itHnJSpx.mp4

Making your own saltine (soda) crackers is super easy!

Homemade Saltine Crackers

Chopped fresh parsley and butter cracker crumbs round out a jalapeno-cream cheese and Parmesan filing in these spicy stuffed mushrooms.

Spicy Cream Cheese &amp; Parmesan Stuffed Mushrooms

mushrooms (1-1/2 lb.)

butter

Tbsp. onions

KRAFT Grated Parmesan Cheese

PHILADELPHIA Spicy Jalapeño Cream Cheese Spread

round buttery crackers, divided

Tbsp. finely chopped fresh parsley, divided

Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed mushroom flesh and stems. Place caps, hollowed sides up, on parchment-covered rimmed baking sheet.

Melt margarine in large skillet on medium heat. Add onions and chopped mushrooms; cook and stir 5 min. or until tender. Remove from heat. Stir in next 2 ingredients, and half &lt;u&gt;each&lt;/u&gt; of the cracker crumbs and parsley. Use melon baller to portion filling into caps; top with remaining crumbs.

Bake 25 min. or until heated through. Sprinkle with remaining parsley.

Get the kids to eat their broccoli with our tasty Cracker Topped Broccoli Casserole recipe! Prep for our easy Cracker Topped Broccoli Casserole recipe only takes 10 minutes to prep.

Cracker Topped Broccoli Casserole

pkg. (10 oz. each) frozen chopped broccoli, thawed, drained

lb. (12 oz.) VELVEETA,

buttery

(1/2 stick) butter

Mix broccoli, VELVEETA and half the cracker crumbs until well blended.

Spoon into 2-qt. baking dish. Mix remaining cracker crumbs and butter; sprinkle over broccoli mixture.

Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker

New England Clam Chowder Recipe By Tasty

oz bacon, 4 slices, chopped

onion, diced

celery, diced

carrot, diced

thyme

clam,

chicken stock

potatoes,

heavy cream

bay leaf

oyster cracker,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

New England Clam Chowder Recipe by Tasty

Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.

Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.

Add onion and sauté until softened and translucent, about 3 to 5 minutes.

Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.

Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.

Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.

Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.

Add in reserved clam meat and cook for an additional 2-4 minutes.

Remove from heat and serve with oyster crackers

https://vid.tasty.co/output/23530/mp4_640x640/1486661575

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

Creamy Shrimp On Crackers

lb. shrimp, peeled, deveined

Tbsp. cream cheese, room temperature

celery

lemon zest

lemon juice

butter crackers (such as Town House)

Tbsp. Barbecue Seasoning or paprika

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this traditional appetizer from Omar Tate, chef-owner of the pop-up dinner series Honeysuckle. Hot tip: Poach your shrimp and make your dressing in advance to save time, but don’t mix them until an hour before serving, or the shrimp will get tough.

Bon Appétit

Creamy Shrimp on Crackers

Combine shrimp, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1 quart water in a medium pot.  Set over medium-low heat (you want water to slowly come to a bare simmer) and cook until shrimp are just cooked through, 10–12 minutes total. Drain and transfer shrimp to a plate; let cool.

Meanwhile, mix together sour cream, cream cheese, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Mix in celery, oil, lemon zest, and lemon juice.

Slice chilled shrimp in half lengthwise, then crosswise into ¼"-thick pieces. Fold shrimp into dressing.

To serve, top each cracker with 1 Tbsp. dressed shrimp; sprinkle with seasoning.

Do ahead: Shrimp can be poached and dressing made 1 day ahead. Cover and chill separately.

Who can resist crunchy cheese snack crackers? Our gluten-free version is a dream come true for those following a GF diet. These light, crunchy crackers, with in-your-face cheese flavor from fresh cheddar, are positively addictive. Our thanks to reader Stephanie Kay for suggesting these crackers, on behalf of her daughter — who was very much missing Cheez-Its® on her GF diet!

Gluten-Free Cheese Crackers

(181 grams) King Arthur Gluten-Free All-Purpose Flour

xanthan gum

dry mustard

cayenne pepper*

paprika (optional for color; start with

unsalted butter cold cut into pats

(227 grams) grated sharp cheddar cheese

(14 grams) white vinegar

(43 grams) water

paprika, cayenne, and parmesan yield a tangy, mildly spicy, cheesy, and very, very addicting cracker made from your leftover sourdough starter discard.

sourdough discard cheezits

sourdough starter discard

whole wheat flour ((i like

cheddar cheese ((plus additional to top))

tbsp extra virgin olive oil or coconut oil

tsp black pepper

tsp fine sea salt ((to taste))

paprika

mix all ingredients together in a medium sized bowl, until cheese is evenly distributed.

form a round ball of dough. cover, and let rest for about 4 hours.

preheat oven to 350°F.

roll dough out thinly, to about 1/16th inch, and transfer onto baking sheet. this should cover and span about 1 cookie sheet. if desired, sprinkle additional cheese as a light, even layer on top.

to create square crackers, cut dough with pizza cutter or knife into squares. if you&#x27;re like me and like more rustic looking crackers, you can skip this step.

bake crackers for 20-25 minutes, or until edges are golden brown. remove from oven and let cool for at least 15 more minutes.

if uncut, break up crackers into smaller pieces. store in airtight container at room temperature for up to a week, or the freezer for long term storage.

bring to a party and watch them disappear (if you don&#x27;t eat them all yourself first).

Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary

Homemade rosemary crackers

plain flour

tsp flaky sea salt

golden caster sugar

watermixed oil

Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and mix with your hands to combine to a rough dough. If it&rsquo;s sticky, add a little more flour so it&rsquo;s nice and smooth.

On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a &pound;1 coin, then use a pizza cutter or <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">knife</a> and cut it into squares.

Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.

Transfer the baking parchment straight onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

This easy chicken liver mousse is the perfect example of taking something simple and turning it into something delicious. Serve it with jam at any party!

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