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                                                                  Cassava Cake
                                                                   2 h 20 m

                                                                  This is a dessert best served cold. It is easy to make.

                                                                  Ingredients
                                                                  • Yes No 2 cup grated cassava
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Preheat an oven to 350 degrees F (175 degrees C).
                                                                  • Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
                                                                  • Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.
                                                                  Yields: 1cake
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 20 minutes
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                                                                  Sure, you've have French Fries, Sweet Potato Fries and Plantain Fries, but have you ever tried Cassava (Yuca) Fries? Have it one time and you'll be hooked. Very easy to make. You can choose to bread and fry them or cook them as is. I prefer them as is.

                                                                  Ingredients
                                                                  • Yes No 2 lb cassava
                                                                  • Yes No oil
                                                                  • Yes No salt and pepper
                                                                  • Peel cassava (yuca) and cut into 4-inch pieces, lengthways.
                                                                  • Add cassava to a pot, cover with water and bring to a boil. When the pot comes to a boil, season with salt to taste. Let cassava cook until fork tender.
                                                                  • Drain cooked cassava well and let cool to handle.
                                                                  • Cut cassava pieces in half and remove the stem in the middle. Cut the halved pieces into half-inch strips.
                                                                  • Heat oil in deep pan until smoking hot. Working in batches, fry cassava until they are gently browned. Season with black pepper and a sprinkling of salt as soon as it is finished cooking.
                                                                  • Serve just as you would, French Fries.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
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                                                                    fry
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                                                                  Pichi-pichi, made from grated cassava, sugar, and pandan water, are something like large, soft gumdrops with a clean, floral flavor. Pichi-pichi are typically enjoyed in one of two ways: right out of the steamer, while still warm and soft, or at room temperature, when they’re firm on the outside but still quite soft on the inside. No matter their temperature, they’re commonly topped or coated with a generous amount of freshly grated coconut.

                                                                  Ingredients
                                                                  • Yes No 10 fresh
                                                                  • Yes No 1 cup finely grated cassava
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 cup grated coconut meat
                                                                  • Yes No twelve 2 inch dipping bowls
                                                                  • Make the Batter: Place the knotted pandan leaves and 1¼ cups water in a small saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 15 minutes. Measure out 1 cup of the pandan water and allow it to cool to room temperature. If using pandan extract, stir it into 1 cup cool water and set aside.
                                                                  • Move the grated cassava onto a kitchen towel. Bring together the ends of the cloth and twist to squeeze out as much liquid as you can. There won’t be much liquid, and it may simply be absorbed by the cloth. Place the cassava in a large bowl and break it up a little. Add the sugar and pandan water and mix well.
                                                                  • Steam and coat the dumplings: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Arrange as many dipping bowls in the basket as you can. Spoon enough batter into each bowl to fill them halfway. Place the basket in the pot, cover, and steam for 15 minutes.
                                                                  • Remove the pot from the heat. Carefully remove the basket, place it on a folded kitchen towel, and allow the pichi-pichi to cool slightly. Meanwhile, spread the coconut out on a large plate. Working while they are still warm, unmold the pichi-pichi with a butter knife or a small spatula and place them on the plate of grated coconut. Turn and press all sides into the coconut, then arrange them on a serving plate. Repeat with any remaining batter. Serve warm or at room temperature. Pichi-pichi can be refrigerated for up to 3 days. Allow them to come back to room temperature before serving.
                                                                  Yields: 5(makes 12 dumplings)
                                                                  • Total Time: 2 hours
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                                                                  Bojo is a rich flourless cake made from grated coconut and cassava. Cassava is a starchy root plant, also known as manioc and yuca. Bojo is flavored with rum and cinnamon, and as is typical of many South American desserts - it's both European and tropical at the same time. Dutch settlers in Suriname most likely learned to use local ingredients like cassava to make favorite foods from home. This cake can be baked in a round or square pan. I like to make it in a graham cracker pie shell, which is not at all traditional. You can find peeled frozen cassava root at Latin food stores.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/3 cup rum
                                                                  • Yes No 1/2 lb manioc root
                                                                  • Yes No 2 cup grated coconut meat
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/4 cup coconut milk
                                                                  • Yes No 1 tbsp vanilla
                                                                  • Yes No 2 tsp almond extract
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No graham cracker pie crust
                                                                  • Soak the raisins in the rum (overnight if possible). Preheat the oven to 325 degrees. Butter a 9 inch round cake pan, or 9 inch square brownie pan, and line bottom of pan with wax paper or parchment. Finely grate the manioc root (easily done in a food processor). Stir the coconut and grated manioc root together with the cinnamon and sugar in a large bowl. In a small bowl, whisk together the eggs, coconut milk, vanilla, almond extract, and salt. Stir the liquid ingredients into the coconut mixture. Stir in the melted butter. Stir in the raisins and the rum. Pour the batter into the prepared pan (or graham cracker crust if using). Bake for 1 hour, until golden brown on top. Run a knife around the edge of the pan while the cake is still warm, then let cool in the pan. Cut into small squares or slices and serve. This cake is delicious warm or cold, with a dollop of whipped cream.
                                                                  Cuisine:YesNodutch
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
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                                                                    waxed paper
                                                                  Pita Crackers
                                                                   30 m

                                                                  We love making these simple pita crackers. Cut open a pita bread—whole-wheat or white—and cut each half of the bread into triangles. Brush with olive oil and sprinkle on the flavorings of your choice. You can make the crackers a day or two ahead of time; seal in a plastic bag and keep in a cool spot. This recipe makes 24 crackers, but it can easily be doubled or tripled.

                                                                  Ingredients
                                                                  • Yes No 2 whole pita breads, whole wheat
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No flavorings, as desired
                                                                  • Place a rack in the middle of the oven and preheat to 350 degrees F.
                                                                  • Cut the pita breads open into 2 round halves. Cut each circle into 6 triangles; you should have a total of 24 triangles. Lay the triangles on 2 baking sheets with the cut sides up. Lightly brush the bread with the oil. Sprinkle with the salt and pepper and any other flavoring choice.
                                                                  • Bake the triangles for 10 minutes, or until golden brown. Remove from the oven and let cool.
                                                                  • Add a pinch of the following on top of the olive oil on each cracker:
                                                                  • Garlic salt
                                                                  • Sesame or poppy seeds
                                                                  • Chopped fresh rosemary, thyme, chives, mint, oregano, verbena, or any of your favorite herbs
                                                                  • ½ teaspoon ground cumin, dash of cayenne, and ½ teaspoon garam masala or curry mixed together
                                                                  Yields: 24crackers
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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                                                                  Lavash Crackers
                                                                   2 h 30 m

                                                                  Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 4 cup bread flour
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No kosher salt
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 tbsp za'atar, sesame seeds and poppy seeds
                                                                  • In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes. Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
                                                                  • Preheat the oven to 325°. Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil. On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again. Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
                                                                  • Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray). Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
                                                                  • If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking. If you have 2 racks, bake the lavash in shifts for 35 minutes per batch. Transfer the lavash to racks and let cool. Break the lavash as desired and serve.
                                                                  Yields: 36crackers
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    tray
                                                                  • Yes No
                                                                    rack

                                                                  This is a twist on the traditional recipe. I did not have the Ranch Seasoning, but I did have a package of "Salsa" seasoning mix. Turned out excellent. I hope you like. I used Saltine crackers, but there is no reason you can't use any you have on hand.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb saltine crackers
                                                                  • Yes No 1 1 oz salsa mix, hot
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 3 tbsp parmesan cheese
                                                                  • Yes No 1 tbsp red bell pepper
                                                                  • Preheat oven 250 degrees.
                                                                  • Mix season together with salsa mix.
                                                                  • Place crackers in ziploc bag and pour seasoning over crackers.
                                                                  • Mix well.
                                                                  • Lay single layer on baking sheet.
                                                                  • Bake 5 minutes.
                                                                  • Let rest.
                                                                  • * I have no idea about the servings, I just had to put something" --.
                                                                  Yields: 12
                                                                  • Prep Time: 3 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup grated pecorino romano cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cayenne pepper
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
                                                                  • Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let cool on the baking sheet for a few minutes. Transfer to a serving plate.
                                                                  Yields: 24crackers
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup whole milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No kosher salt and fennel seeds
                                                                  • In a bowl, using a fork, mix the flour with the baking powder and salt. Mash in the butter until blended. Add the milk and egg and stir until a dough begins to form. Turn the dough out onto a lightly floured work surface and lightly knead it until smooth. Flatten the dough into a disk, wrap in plastic and refrigerate until chilled, at least 1 hour.
                                                                  • Preheat the oven to 400&;176;. Divide the dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of dough until it is as thin as possible. Carefully transfer the dough to a large baking sheet and brush it lightly with water. Sprinkle lightly with kosher salt and fennel seeds and bake for 8 to 10 minutes, or until the cracker is puffed, crisp and golden brown. Transfer to a rack to cool. Repeat with the remaining dough, salt and fennel seeds. Break the crackers into pieces before serving.
                                                                  Yields: 10
                                                                    Steps:
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                                                                  • Yes No
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                                                                    AMP

                                                                  Barking Crackers is a simple candy made with soda crackers and chocolate that is similar to a traditional toffee or bark recipe. Be sure to check the bottom of the recipe for complete instructions for a Passover version of this recipe.

                                                                  Ingredients
                                                                  • Yes No 40 soda crackers
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 12 oz butterscotch chips
                                                                  • Yes No 1 cup diced tree nut
                                                                  • Preheat oven to 350 degrees F. Line a jelly roll (15 x 10-inches with sides) pan with foil and grease lightly. Completely line pan with crackers. Boil butter and brown sugar for 3 minutes. Stirring constantly. Pour mixture over crackers. Bake for 5 minutes. Remove from oven. Sprinkle chips over pan. Let chips soften so they can be evenly spread. Sprinkle nuts over top. Refrigerate for 1 hour and then break apart into bit-sized pieces. Store these in the refrigerator. For Passover Just substitute 6 pieces of Matzo crackers for the soda crackers.
                                                                  • Total Time: 20 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerator
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 8 3/8 oz graham flour
                                                                  • Yes No 1 7/8 oz all purpose flour
                                                                  • Yes No 3 oz dark brown sugar
                                                                  • Yes No 3/4 tsp aluminum free baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 3 oz unsalted butter
                                                                  • Yes No 2 1/4 oz molasses
                                                                  • Yes No 1 1/2 oz whole milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
                                                                  Yields: 28minutes
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup crushed saltine crackers (crackers wrapped in a tea towel
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp butter
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
                                                                  Yields: 2cups
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Make a double batch of these crackers, which will keep several weeks in an airtight container or in the freezer for up to three months. Serve with high-quality Irish butter.

                                                                  Ingredients
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tbsp whipping cream
                                                                  • Preheat oven to 300°.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a large bowl; stir with whisk. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Add 1/3 cup water and cream; stir to form a stiff dough.
                                                                  • Roll dough into a 13-inch square on a baking sheet. Score dough into 16 equal squares. Pierce each cracker with a fork. Bake at 300° for 45 minutes or until crisp. Cool on pan.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 16crackers (serving size: 2 crackers)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
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                                                                    baking sheet

                                                                  I'm sure there's a real recipe for this out there somewhere, but my sister gave it to me verbally. I think it came from a very old neighbor next to my parents in the south. Children love it and its qu..

                                                                  Ingredients
                                                                  • Yes No cracker
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1/2 cup chopped tree nut
                                                                  • Line a baking sheet with Reynolds Parchment Paper. Line crackers up in the baking sheet.
                                                                  • Melt butter along with brown sugar and nuts. Drizzle over the crackers. Don't worry if its not covered perfectly...as it heats, the liquid will spread.
                                                                  • Cook in a preheated 350' over for 12 minutes. Let cool before removing from pan as the brown sugar mixture is very very hot.
                                                                  • Enjoy!
                                                                  • For an added treat, sprinkle a few handfuls of chocolate chips over the crackers before sticking the pan in the oven:)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Reynolds

                                                                  This recipe goes with Goblin Dip with Bone Crackers

                                                                  Ingredients
                                                                  • Yes No 2 9 inch, 13.5 oz flour tortillas
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 tsp garlic salt
                                                                  • Cut tortillas with a 3 1/2-inch bone-shaped cutter, and place on baking sheets. Stir together butter and garlic salt; brush mixture on tortillas.
                                                                  • Bake at 250° for 30 minutes or until crisp.
                                                                  • NOTE: Flour tortillas may be cut into bone shapes using kitchen shears.
                                                                  Yields: 60crackers
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    kitchen

                                                                  Homemade crackers are so easy to make, I can’t give you a good enough excuse not to make them. For a perfectly shaped cracker, cut the dough with a cutter into individual-sized squares or rounds. Or bake them in sheets and when cool, break them into uneven shards. For an eye-catching assortment, sprinkle some with seeds and others with coarse sea salt.

                                                                  Ingredients
                                                                  • Yes No cup unbleached all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No ¾ tsp baking powder
                                                                  • Yes No ½ tsp kosher salt
                                                                  • Yes No 1 stick butter
                                                                  • Yes No cup buttermilk
                                                                  • Yes No caraway seed
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • In the bowl of a food processor fitted with the steel blade, combine the flour, sugar, baking powder, and salt, and pulse a few times to incorporate. Add the butter and pulse on and off until it’s the consistency of a fine meal.
                                                                  • Transfer the mixture to a large bowl and make a well in the center. Pour in the buttermilk and using one hand, draw in the dry ingredients, mixing until just combined. The mixture will be sticky.
                                                                  • Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and knead a few times to gather into a ball. Wrap in plastic and chill until firm, at least 3 hours or overnight.
                                                                  • Cut the dough into quarters and return three pieces to the refrigerator. Dust the surface of the dough with flour, and on a heavily floured surface, roll the dough out to 1/16-inch thickness. You should be able to see the color of the countertop through the dough.
                                                                  • Dust the surface of the dough with flour and roll it around a rolling pin to transfer it. Place the rolling pin over a parchment-lined baking sheet to unroll. Using the
                                                                  • tines of a fork, dock the surface of the dough several times to prevent it from rising. Chill until firm, about half an hour. Repeat with the remaining pieces of dough, rolling out only as much dough as you have baking sheets.
                                                                  • Adjust the oven racks to the upper and lower positions and preheat the oven to 350 degrees.
                                                                  • Use a cutter to cut the dough into individual shapes or leave in one big sheet or score the sheet into 3½-inch squares or triangles. Chill for about 10 to 15 minutes. Brush or spray lightly with water and sprinkle on your choice of seeds and salt and pepper.
                                                                  • Bake two baking sheets of crackers at a time, for 25 to 30 minutes, until lightly browned and crispy. Halfway through baking, rotate the baking sheets to ensure the crackers evenly bake.
                                                                  • Allow to cool. Break sheets into uneven shards or, if scored, break along the score marks.
                                                                  Yields: 1½ pounds crackers
                                                                  • Total Time: 12 hours
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  I got this recipe from a lady at church. It is a great finger food and is easy to prepare.

                                                                  Ingredients
                                                                  • Yes No 1/2 16 oz graham crackers
                                                                  • Yes No 2 cup chopped pecan
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup margarine
                                                                  • Preheat oven to 350 degrees F (175 degrees C).
                                                                  • Line a baking sheet with graham crackers. Sprinkle evenly with pecans.
                                                                  • In a small saucepan over medium heat, combine sugar, butter and margarine. Bring to a boil and boil 3 minutes. Remove from heat and spoon mixture over pecans, coating well.
                                                                  • Bake in preheated oven 12 minutes, until golden. Cool completely before serving.
                                                                  Yields: 12
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  While doing research for my book Sephardic Flavors, I came across a recipe for biscuits (boyikos de keso) prepared with kasseri cheese and red pepper flakes. Since then, I have made them often to serve to guests before a meal, and they have always been a big hit. One day, while reading the New York Times food section, I saw a recipe for a cheese cracker from a Signora Mustilli from Campania. Of course, I had to try it. Her crackers resembled the Sephardic recipe, but were a bit darker because they were double baked, like many sweet biscotti. I entered a phase of biscotti madness, trying many variations. In this recipe, I have added black pepper to a basic Parmesan dough, as I loved the subtle buzz of heat in the Sephardic cheese cracker. (You may cut back on the pepper, but I think you will like it as is.) I have included two variations as well—both delicious, so I could not leave them out. These are perfect crackers to serve with a bowl of olives or a plate of prosciutto and a glass of sparkling wine.

                                                                  Ingredients
                                                                  • Yes No cup unbleached all purpose flour
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No ½ cup unsalted butter
                                                                  • Yes No 2 coarse tsp black pepper
                                                                  • Yes No 1 egg
                                                                  • In a food processor, combine the flour and Parmesan and process briefly to combine. Add the butter and pepper and pulse until the mixture is crumbly. Add the egg and pulse again until the mixture comes together.
                                                                  • Turn the dough out onto a sheet of plastic wrap. Shape into a log about 2 inches in diameter, and then enclose the log in the plastic wrap. Refrigerate the log until firm, at least 3 hours or up to overnight.
                                                                  • Preheat the oven to 375°F. Butter 2 rimmed baking sheets, or line the baking sheets with parchment paper.
                                                                  • Unwrap the dough log and cut crosswise into ¼-inch-thick slices. Arrange the slices on the baking sheets about 1 inch apart. Bake the crackers until firm but still very pale, 15 to 18 minutes. Remove from the oven. They are lovely as they are, and you can simply transfer the crackers to wire racks to cool. But if you want to try the second-bake technique, raise the oven temperature to 500°F. When the oven is ready, return the baking sheets to the oven and bake the crackers until golden brown, about 3 minutes longer.
                                                                  • Transfer the crackers to a wire rack and let cool completely. Store in an airtight container for up to 1 week, If desired, warm slightly in a 300°F oven before serving.
                                                                  • Variations:
                                                                  • Biscotti di formaggio e mandorle (Almond Cheese Crackers): In a food processor, combine 1½ cups unbleached all-purpose flour, 1 cup grated Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon freshly grated nutmeg and process briefly to mix. Add ½ cup (¼ pound) chilled unsalted butter, cut into 1-tablespoon slices, and pulse until the mixture resembles coarse meal. Add 1 egg, lightly beaten, and pulse just until the dough starts to come together. Add ½ cup slivered blanched almonds and pulse briefly just to combine. Pat into a log 2 inches in diameter, wrap in plastic wrap, and refrigerate until firm, at least 3 hours. Slice and bake as directed but omit the second bake. Makes about 30 crackers.
                                                                  • Biscotti di gorgonzola e noce (Gorgonzola and Walnut Crackers): In a food processor, combine ½ cup (¼ pound) unsalted butter and 6 ounces Gorgonzola cheese, both at room temperature. Pulse to soften and combine. Add 2 cups all-purpose unbleached flour, ¼ teaspoon freshly grated nutmeg, 1½ teaspoons salt, and 1 or 2 grinds of black pepper and process to combine. Add 1 egg, lightly beaten, and pulse just until the dough starts to come together. Add ½ cup walnuts and pulse briefly to combine. Pat into a log 2 inches in diameter, wrap in plastic wrap, and refrigerate until firm, at least 3 hours. Slice and bake as directed but omit the second bake. Makes about 36 crackers.
                                                                  Yields: 24crackers
                                                                  • Total Time: 12 hours
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
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                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    pat
                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    parchment paper
                                                                  Ingredients
                                                                  • Yes No 12 oz oyster crackers
                                                                  • Yes No 1 hidden valley ranch
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp dill weed
                                                                  • Yes No 1/2 tsp lemon pepper seasoning
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Warm oil. Add spices and Hidden Valley Ranch package. Pour mixture over crackers. Shake the mixture in a plastic bag. Store in covered container.
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Hidden Valley
                                                                  Ingredients
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 20 Ritz Cracker
                                                                  • Yes No 1 cup diced pecan
                                                                  • In large bowl, beat egg whites until stiff. Add 1 cup sugar slowly while still beating. Add 1 teaspoon vanilla. Add the rest of the ingredients and stir together. Pour into a buttered pie plate and bake in oven at 350 degrees until golden brown. Remove and cool. Top with Cool Whip.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                    Brands:
                                                                  • Yes No
                                                                    Ritz
                                                                  • Yes No
                                                                    Cool Whip

                                                                  Easy to make, and tastier than store-bought

                                                                  Ingredients
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1/3 cup oat bran
                                                                  • Yes No 1 tsp onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp basil
                                                                  • Yes No 1/4 tsp thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tbsp oil
                                                                  • Yes No 1/4 cup milk
                                                                  • Preheat oven to 350°F.
                                                                  • Mix dry ingredients.
                                                                  • Add oil and milk.
                                                                  • Gather into a ball.
                                                                  • Roll between waxed paper thinly and evenly into a 10 x 12 rectangle.
                                                                  • Prick with a fork, and cut in 2 inch squares.
                                                                  • Place on a parchment lined baking sheet.
                                                                  • Bake 12-15 minutes.
                                                                  • Place on a wire rack and bake additional 1-2 minutes.
                                                                  • Store in air-tight container.
                                                                  Yields: 3
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cracker crumbs
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 1/4 cup cracker crumbs
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Good with refrigerated pies.
                                                                  • Heat oven to 350 degrees. Mix cracker crumbs and sugar in bowl. Add butter; mix thoroughly. If desired, save 1/4 cup mixture for topping. Press remaining mixture firmly and evenly against bottom and sides of pie pan. Bake 10 minutes. Cool; fill with chiffon or cream-type filling. Ginger, Chocolate or Vanilla Cookie Crust: Make crust (above) except use gingersnaps or chocolate or vanilla wafers in place of crackers and omit sugar.
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 cup salted macadamia nuts
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1 large egg yolk
                                                                  • In a food processor, pulse the flour with 1/2 cup of the nuts, the salt and pepper until the nuts are finely chopped. Add the butter and process until the mixture resembles fine meal. Add the water and process until the dough comes together. Shape the dough into an 8-inch log, wrap in plastic wrap and refrigerate until firm.
                                                                  • Preheat the oven to 375°. Line 2 baking sheets with parchment or wax paper. Finely chop the remaining 1/4 cup of macadamia nuts and mix with the Parmesan. Cut the log into scant 1/4-inch-thick slices and arrange them on the prepared baking sheets. Brush the slices with the egg wash and sprinkle with the Parmesan mixture. Bake the crackers for about 17 minutes, or until golden brown. Let cool on the baking sheets. Transfer the crackers to a large plate and serve.
                                                                  Yields: 12crackers
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    waxed paper

                                                                  This graham cracker crust is not as sweet as most others. It's simple and delicious, and can be used for almost any kind of pie. Best with pumpkin or chocolate!

                                                                  Ingredients
                                                                  • Yes No 16 graham cracker squares
                                                                  • Yes No 1/4 cup butter
                                                                  • Preheat oven to 350 degrees F (175 degrees C).
                                                                  • In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
                                                                  • Bake in preheated oven for 8 minutes.
                                                                  Yields: 5inch crust
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 14 minutes
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  This excellent chocolaty crust is lower in fat than most. Cocoa powder and nonfat yogurt make it delicious without adding lots of excess calories.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 2 tsp unsweetened cocoa powder
                                                                  • Yes No 3 tbsp non-fat yogurt
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Preheat oven to 350 degrees F (175 degrees C).
                                                                  • In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan.
                                                                  • Bake in preheated oven for 5 minutes.
                                                                  Yields: 5inch crust
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Chefs Anne Quatrano and Clifford Harrison serve these buttery salt- and spice-accented crackers with Bacchanalia's cheese plate; the crackers are also nice on their own.

                                                                  Ingredients
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 1 cup diced sweet onion
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 1/2 tbsp cumin seed
                                                                  • Yes No 1 coarse tbsp sea salt
                                                                  • Heat 1 tablespoon of the butter in a nonstick medium skillet. Add the onion and cook over moderate heat, stirring, until browned, 8 to 10 minutes. Let cool.
                                                                  • In a bowl, mix the flour with the sugar, kosher salt and pepper. Work in the remaining 6 tablespoons of butter, rubbing it into the flour with your fingertips until the mixture resembles coarse meal. Mix in the onion. Stir in 3 tablespoons of the ice water and shape the dough into a ball; if necessary, add more ice water, 1 tablespoon at a time. Divide the dough in half and pat into two 4-inch squares. Wrap each square in plastic and refrigerate until chilled, at least 1 hour.
                                                                  • Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. On a lightly floured surface, roll out 1 dough square to a 12-by-9-inch rectangle, about 1/8-inch thick. Cut the dough into 3-inch squares and transfer to 1 of the sheet pans. Brush with some of the egg-white wash and sprinkle with half of the cumin seeds and sea salt. Bake for about 20 minutes, or until the crackers are golden brown and crisp. Let cool completely on a rack. Meanwhile, repeat with the remaining dough, egg-white wash, cumin seeds and sea salt.
                                                                  Cuisine:YesNovidalia
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper

                                                                  “I make this dip to serve at home or take to parties. I'm always asked for the recipe, so now I set several copies alongside the dish. Only takes 5 ingredients and 10 minutes!” Sue Harville - Orange City, Florida

                                                                  Ingredients
                                                                  • Yes No 1 8 oz philadelphia cream cheese
                                                                  • Yes No 1 5 oz blue cheese spread
                                                                  • Yes No 1 5 oz pimiento cheese spread
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No assorted crackers
                                                                  • In a small bowl, beat cream cheese and cheese spreads until blended. Stir in red onion and garlic powder. Cover and refrigerate for at least 2 hours (cheese mixture will be soft). Serve with crackers. Yield: 2-1/4 cups.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 9servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  This is a wonderful dish! I haven't had the good fortune to have tried the original recipe at Cracker Barrel, but it it's anything like this, it's a winner for sure! Creamy chicken filling with a wonderful cornmeal crust that turns a golden color! It's a keeper for sure!

                                                                  Ingredients
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1/3 cup flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3/4 cup buttermilk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 1/2 cup chicken breast
                                                                  • Yes No 1/4 cup yellow onion
                                                                  • Yes No 1/2 cup celery
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10 3/4 oz cream of chicken soup
                                                                  • Yes No 1 3/4 cup chicken broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Mix cornmeal, flour, baking powder, sugar, salt, baking soda, vegetable oil, buttermilk and egg together in mixing bowl until smooth.
                                                                  • Pour into greased 8" x 8" baking pan and bake at 375°F for 20 - 25 minutes until done. Remove from oven and let cool completely.
                                                                  • When cool, crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.
                                                                  • In sauce pan on medium low heat place butter and saute onions and celery until transparent, stirring occasionally.
                                                                  • Add chicken broth, cream of chicken soup, salt, and pepper.
                                                                  • Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes,
                                                                  • Remove from heat. Place chicken mixture in buttered casserole dish (2 1/2 qt.), or individual casserole dishes (about four).
                                                                  • Spoon cornbread crumb topping on top of chicken mixture (do not stir in chicken filling) and place baking dish in preheated oven at 350°F for 35 - 40 minutes. The crumbs will turn a golden yellow.
                                                                  Yields: 4
                                                                  • Prep Time: 55 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    baking dish

                                                                  A recipe from a co worker of mine. This is a really tasty snack that is great around the Christmas season. Can't get enough of

                                                                  Ingredients
                                                                  • Yes No 4 oz slivered almond
                                                                  • Yes No 1/4 lb butter
                                                                  • Yes No 1/4 lb margarine
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No club crackers
                                                                  • Break club crackers into individual crackers. Put on two cookie sheets.
                                                                  • Mix butter, oleo, sugar and boil until foamy about 1 minutes.
                                                                  • Put slivered almonds on top of crackers.
                                                                  • Pour butter mixture on crackers.
                                                                  • Bake 10 minutes at 350 degrees. Watch carefully.
                                                                  • Put on wax paper.
                                                                  Yields: 2
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper

                                                                  I made this little appetizer up in a pinch one day (when I was out of eggs and Mean Chef was coming to dinner). Most people do not see dates sliced like this, but they look so artful and the sweetness of the dates matches well with the tart cheese.

                                                                  Ingredients
                                                                  • Yes No 1 water crackers
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Yes No 20 pitted dates
                                                                  • Spread a light to medium coating of goat cheese on the crackers.
                                                                  • Slice the dates into little 1/4 inch"O"s.
                                                                  • Place 3 slices of dates on each cracker.
                                                                  • Be sure to let everything come to room temperature before serving so you get the full flavor of the cheese and the dates.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup stone ground yellow cornmeal
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup raw pumpkin seeds
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp crushed red bell pepper
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3 tbsp milk
                                                                  • In a large skillet, stir the cornmeal over moderate heat, shaking the pan occasionally, until lightly toasted, about 2 minutes. Transfer to a plate to cool.
                                                                  • In a medium bowl, combine the cornmeal with the flour, 1/2 cup of the pumpkin seeds, the salt, sugar and crushed red pepper. Using your fingers, work the butter into the cornmeal mixture until incorporated. Mix in the milk, pressing the dough with your hands to form a ball; add a little more milk if necessary. Cover the dough and refrigerate until chilled and firm, about 1 hour.
                                                                  • Preheat the oven to 350°. Butter 2 baking sheets. Pinch off 1-inch pieces of dough and roll into balls. Arrange the balls on the baking sheet and press into 2-inch rounds with a flat-bottomed glass. Press the remaining 1/4 cup of pumpkin seeds into the rounds. Bake the crackers for about 10 minutes, or until browned around the edges. Let cool for 5 minutes, then transfer to a large plate. Serve warm or at room temperature.
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    glass
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Natalie Chanin, who has a clothing label called Alabama Chanin, makes cheddar crackers with a deep cheesy flavor and a crispy, blistery texture. She adds a touch of cayenne pepper for kick.

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 lb sharp cheddar cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • In a standing electric mixer fitted with a paddle, beat the butter with the cheese, salt, cayenne and hot sauce at medium speed until blended. Add the 1 1/2 cups of flour and beat at low speed, scraping the side and bottom of the bowl, until a soft dough forms. (Alternatively, mix the dough with a handheld mixer.) Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, at least 2 hours.
                                                                  • Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Work with 1 disk of dough at a time and keep the other one refrigerated: On a lightly floured surface, roll out the dough to a 12-by-10-inch rectangle. Cut the dough into 2-by-1-inch strips. Transfer the strips to the baking sheets. Bake for 25 minutes, or until the crackers are lightly browned, shifting the baking sheets halfway through. Slide the paper onto racks and let the crackers cool. Repeat with the remaining dough.
                                                                  Yields: 12crackers
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    paper

                                                                  One handful of these crispy oyster crackers is never enough. Taco seasoning and chili powder give the munchies a fun southwestern flavor. Partygoers always come back for more. - Diane Earnest Newton, Illinois

                                                                  Ingredients
                                                                  • Yes No 3 10 oz each oyster crackers
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 1 taco seasoning
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp dried oregano
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Place the crackers in a large roasting pan; drizzle with oil. Combine the seasonings; sprinkle over crackers and toss to coat.
                                                                  • Bake at 350° for 15-20 minutes or until golden brown, stirring once. Yield: 16 cups.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 32servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    roasting pan

                                                                  Special occasions call for extraordinary snacks. I use white wine and ranch dip mix to dress up plain wheat crackers. They're great to munch on anytime!—Sandra Cole, Danville, Pennsylvania

                                                                  Ingredients
                                                                  • Yes No 2 10 oz each wheat crackers
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1 ranch dip mix
                                                                  • Yes No 1 tbsp chardonnay
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp dill weed
                                                                  • Place crackers in a large bowl. Combine the remaining ingredients; pour over crackers and toss to coat. Transfer to two ungreased 15-in. x 10-in. x 1-in. baking pans.
                                                                  • Bake at 250° for 45 minutes or until crisp, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container. Yield: 9 cups.
                                                                  Yields: 18servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack

                                                                  How sweet it is! This light version has only about half the fat of a traditional graham cracker crust, but all of the flavor.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup graham cracker
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 egg white
                                                                  • In a food processor, combine cracker crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely before filling. Yield: 8 servings.
                                                                  Yields: 8servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor

                                                                  I enjoy making these brownies for last minute bake sales and family gathering alike," shares Cathy Guffey of Towanda, Pennsylvania. "My grandmother first baked them nearly 50 years ago, and they're as popular today as they were then!

                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • In a large bowl, combine all ingredients. Spread into a greased 8-in. square baking pan.
                                                                  • Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1-1/2 dozen.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 18servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Family and friends will munch this fun mix of crackers, nuts and ranch dressing by the handfuls! "Everyone is sure to find something they like," writes field editor Sharon Nichols of Brookings, South Dakota. "If not, substitute other snack packages to vary the flavors."

                                                                  Ingredients
                                                                  • Yes No 12 cup original flavor bugles
                                                                  • Yes No 6 miniature cup miniature pretzel
                                                                  • Yes No 1 miniature, 11 oz butter flavored crackers
                                                                  • Yes No 1 10 oz wheat thins
                                                                  • Yes No 1 9 1/4 oz cheese nips
                                                                  • Yes No 1 7 1/2 oz nacho cheese bugles
                                                                  • Yes No 1 miniature, 6 oz parmesan fish shaped crackers
                                                                  • Yes No 1 cup mixed nuts
                                                                  • Yes No 1 12 oz butter flavored popcorn oil
                                                                  • Yes No 2 ranch salad dressing mix
                                                                  • In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly.
                                                                  • Transfer to four ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times. Yield: about 8 quarts.
                                                                  Yields: 32servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  Imagine two food favorites--graham crackers and whipped cream--in one wonderful cake. The results are heavenly!

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup graham cracker
                                                                  • Yes No 1 18.25 oz white cake mix
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 egg white
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 1 pint whipping cream
                                                                  • Set aside 2 tablespoons graham cracker crumbs. Place remaining crumbs, cake mix, sugar, water, egg whites and oil in a large mixing bowl. Beat for 2 minutes. pour into two greased and floured 9-in. layer pans. Bake at 350 degrees F for 25-30 minutes. Let stand a few minutes before removing from pans. Cool completely on a wire rack, then split each cake in half horizontally. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time.
                                                                  Yields: 16servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    rack

                                                                  No one needs to know how easy these tofee crackers are! Try them with a variety of different toppings! Plain chocolate, with nuts, coconut, candies, etc. The sky is the limit!

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 30 saltine cracker
                                                                  • Yes No 6 oz chocolate chip
                                                                  • Preheat oven to 400 degrees F.
                                                                  • On a foil lined jelly roll pan, or another pan with a lip, lay out saltines end to end.
                                                                  • Melt together butter and brown sugar.
                                                                  • Boil for 3 minutes without stirring.
                                                                  • Pour melted mixture over crackers.
                                                                  • Bake for 7 minutes.
                                                                  • Sprinkle chocolate over crackers while still hot, spreading chocolate as it melts.
                                                                  • Top with your choice of toppings, nuts, coconut, candies, etc.
                                                                  • Allow to cool completely before breaking into squares.
                                                                  Yields: 5
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  My kids Love these crackers they are great for snacks. Don't be afraid to put the pepper in they are not the least bit spicy. Tip: I mix the dough in a food processor works GREAT.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup grated extra sharp cheddar cheese
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 cup rice krispies
                                                                  • Yes No 1/4 tsp red bell pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • In a bowl work together Butter,Cheese,Salt and Pepper until soft.
                                                                  • Put in food processor, add flour and Krispies. Pulse until dough forms into a ball.
                                                                  • Line cookie sheet with foil. Pinch off small amounts of dough and roll into LITTLE balls.
                                                                  • Place balls onto cookies sheet and mash down FLAT with fingers. You may take a fork and push into to make lines in crackers.
                                                                  • Bake at 350 F for about 8-10 minutes until light brown.
                                                                  • Let cool before removing them from the cookie sheet.
                                                                  Yields: 24
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies

                                                                  This gluten free Herb Cracker is egg free as well!

                                                                  Ingredients
                                                                  • Yes No 2 cup almond flour
                                                                  • Yes No ¾ tsp celtic sea salt
                                                                  • Yes No 2 tbsp herbes de provence
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp water
                                                                  • In a large bowl, combine almond flour, salt and and Herbes de Provence
                                                                  • In a medium bowl, whisk together olive oil and water
                                                                  • Stir wet ingredients into almond flour mixture until thoroughly combined
                                                                  • Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
                                                                  • Remove top piece of parchment paper
                                                                  • Transfer the bottom piece with rolled out dough onto baking sheet
                                                                  • Cut dough into 2-inch squares with a knife or pizza cutter
                                                                  • Bake at 350° for 9-11 minutes, until lightly golden
                                                                  • Let crackers cool on baking sheet for 20 minutes, then serve
                                                                  Yields: 1batch
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Celtic
                                                                  Ingredients
                                                                  • Yes No vegetable oil spray
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 1 1/2 cup cake flour
                                                                  • Yes No 1/2 cup finely ground graham cracker crumbs, from half a sleeve
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp whole milk
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Preheat the oven to 325°. Spray an 8-by-4-inch glass loaf pan with vegetable oil spray. In a large bowl, using an electric mixer, cream the butter with the granulated sugar and dark brown sugar. In a medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt. In a small bowl, whisk together the whole milk, cream, eggs and vanilla. Beating at medium speed, add the dry and liquid ingredients to the butter mixture in 3 alternating batches.
                                                                  • Scrape the batter into the prepared loaf pan and bake in the lower third of the oven for about 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in the pan for 15 minutes, then turn the pound cake out onto a rack to cool completely.
                                                                  Yields: 18-by-4-inch loaf
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    loaf pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Mom's graham cracker pudding pie. Everyone loves it. Best served with a huge scoop of whipped cream!

                                                                  Ingredients
                                                                  • Yes No 2 5 oz non instant chocolate pudding mix
                                                                  • Yes No 6 cup milk
                                                                  • Yes No 1 16 oz graham crackers
                                                                  • Combine pudding mix and milk in a large saucepan. Prepare according to package directions.
                                                                  • Cover the bottom of a 9x13 inch pan with a layer of graham crackers. Pour hot pudding mixture over graham cracker layer. Cover pudding with another layer of graham crackers. Chill at least 4 hours before serving. Garnish with whipped cream and crushed graham crackers.
                                                                  Yields: 12servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan

                                                                  Active time: 25 min Start to finish: 3 hr

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 lb swiss cheese
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 1 1/2 tsp mustard seed
                                                                  • Yes No 1 tsp salt
                                                                  • Blend butter and cheese in a food processor until almost smooth. Add remaining ingredients and pulse until just combined. Divide dough between 2 sheets of wax paper and roll each half into an 8-inch log. Freeze, wrapped in wax paper and then foil, until firm, 1 1/2 to 2 hours.
                                                                  • Preheat oven to 350°F.
                                                                  • Cut 1 log crosswise into 1/4-inch-thick slices and arrange 1 inch apart on 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are golden brown, about 15 minutes. Transfer crackers to a rack to cool. Repeat with remaining dough.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    foil

                                                                  Chocolate chip cookies with a few more ingredients. Oatmeal, coconut, and cereal make them very good and chewy.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 2 cup rolled oat
                                                                  • Yes No 1 cup coconut meat
                                                                  • Yes No 2 cup crispy rice cereal
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
                                                                  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder, baking soda, cinnamon and nutmeg; gradually stir into the creamed mixture. Finally, stir in the oatmeal, coconut, crisp rice cereal and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
                                                                  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
                                                                  Yields: 12
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  "This savory spread on crackers is a delicious alternative to the usual cheese spread," reports Carolyn Eastham, a South Bend, Washington field editor.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz philadelphia cream cheese
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/2 cup chopped peanut
                                                                  • Yes No 1 9 oz chutney
                                                                  • In a small bowl, beat the cream cheese, sour cream and curry powder until smooth. Fold in the onions and peanuts. Spread about 1/2 in. thick on a serving plate. Chill. Just before serving, pour chutney over all. Serve with crackers. Yield: 1-1/2 cups.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 12servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  This thin, crunchy cracker is a nod to traditional Swedish knäckerbröd, or crispbread. The hearty combination of rye and wheat flours, touch of honey, and toasted sesame seeds and spices all add a surprising depth of flavor. This easy yet impressive homemade cracker complements cheese and Pickled Herring, or use it to scoop up a simple seafood salad. This recipe was featured as part of our Summer Solstice menu.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1 3/4 cup rye flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 1/2 tsp caraway seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Place water in a large bowl, sprinkle yeast on top, and let rest until yeast has dissolved, about 10 minutes. Add remaining ingredients and stir to combine. Place dough on a surface sprinkled with rye flour and knead until smooth, about 5 to 10 minutes. (If the dough becomes too sticky, sprinkle it with additional rye flour as needed.)
                                                                  • Divide dough into 8 pieces and roll each piece into a ball. On a surface sprinkled with rye flour (a warm spot is best), place dough balls at least 2 inches apart, cover with plastic wrap, and let rest until almost doubled in size, at least 1 hour.
                                                                  • Meanwhile, heat the oven to 400°F and arrange two racks to divide the oven into thirds. Line two baking sheets with parchment paper and set aside.
                                                                  • Remove 1 dough ball from underneath the plastic wrap (keep the remaining dough balls covered) and place on a surface generously dusted with rye flour. Roll into a very thin, even round (until you can see the caraway seeds) about 10 to 11 inches in diameter, turning the dough often to keep it from sticking. Using a knife or a 1-inch circular cookie cutter, cut a hole in the middle of the round (this makes it easy to cool the crackers on the handle of a wooden spoon). Place the round on one of the prepared baking sheets and repeat rolling and stamping a second round, placing it on the other baking sheet. Discard the cut-out dough centers.
                                                                  • Place both baking sheets in the oven and bake until the crackers have lightened in color but are not yet browned, about 6 minutes. Rotate the baking sheets between racks and continue baking until the crackers are dark brown all over and crisp, about 4 to 6 minutes more. Transfer the crackers to a wire rack or long wooden spoon handle (anchored to a counter or table) to cool. Repeat with remaining dough balls. Store the crackers in an airtight container for up to 10 days.
                                                                  Yields: 8(10-inch) crackers
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    cookie cutter
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 1/4 lb unsalted butter
                                                                  • Yes No 8 oz stilton cheese
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 extra large egg
                                                                  • Yes No 1/2 cup coarsely chopped walnut
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
                                                                  • Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
                                                                  • Meanwhile, preheat the oven to 350 degrees F.
                                                                  • Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
                                                                  Yields: 30crackers
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 22 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 large dried figs
                                                                  • Yes No water
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/4 lb extra sharp farmhouse cheddar cheese
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • In a small heatproof bowl, soak the figs in boiling water until softened, about 20 minutes. Drain the figs and pat dry. Slice off the tough stems, then cut the figs into 1/2-inch dice.
                                                                  • In a food processor, combine the flour, butter, Cheddar cheese, kosher salt and pepper and pulse until the mixture resembles coarse meal. Scrape the mixture into a large bowl and add the figs and egg. Using your hands, work the dough until it comes together.
                                                                  • Scrape the dough onto a large piece of plastic wrap and pat it into a 12-by-2-inch rectangular log. Wrap the log tightly and refrigerate until firm, at least 1 hour, or overnight.
                                                                  • Preheat the oven to 375°. Butter 2 large baking sheets. Slice the log of dough crosswise 1/4 inch thick. Arrange the slices at least 1 inch apart on the prepared baking sheets. Bake the Cheddar crackers for about 12 minutes, or until they are golden brown and slightly firm. Carefully transfer the crackers to a wire rack to cool.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    heatproof bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Farmhouse
                                                                  Ingredients
                                                                  • Yes No 2 cup old fashioned oats
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp chopped rosemary
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup milk
                                                                  • Preheat oven to 375 degrees F.
                                                                  • Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely.
                                                                  Yields: 60pieces
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    rack

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