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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

463.0. "Cracker Recipe?" by PRAGMA::GRIFFIN (Dave Griffin) Mon Dec 15 1986 22:34

    I'm interested in a recipe for crackers.
    
    Assuming that they are a varient of bread making, I've looked at
    a number of bread books...  Nothing...
    
    Any recipes or pointers are welcome.
    
    Thanks,
    
    - dave
    
    p.s. To the European audience, I believe "crackers" may have a synonym
         of "biscuit".  They are a thin, crumbly, crunchy, bread-like
         cookie.

T.R	Title	User	Personal Name	Date	Lines
463.1		MARVIN::WARWICK	Whack your porcupine	`Tue Dec 16 1986 06:02`	5
	From Dave's eloquent description, I think I can safely translate that those things you call "Crackers", we call "Crackers" :-) Trev
463.2	TIME-LIFE Good Cook	PARSEC::PESENTI		`Tue Dec 16 1986 06:46`	8
	The TIME-LIFE Good Cook series has a book on Bread (I think) that includes Crackers, Biscuits, Crumpets, Scones, etc. If you have trouble locating a copy, send me mail, and I'll copy some recipes for you. - JP
463.3	see 355.4	DONJON::EYRING		`Thu Dec 18 1986 14:25`	6
	You might want to look at note 355.4. These are called Oat Cakes, but are really more like crakers depending on how thick you make them. Sally
463.4	here's some recipes	CADSYS::RICHARDSON		`Mon Dec 22 1986 10:12`	128
	Wheat Germ Wafers makes 32 1 c whole wheat flour 1/2 c wheat germ 1/2 stick butter, room temperature (1/2 t salt) 1/4 c warm water (approximately) additional wheat germ (optional) Preheat oven to 450 oF. Lightly grease baking sheets. Combine flour, wheat germ, butter (and salt) in large bowl. Rub against side of bowl with wooden spoon until butter is completely blended in. Stir in enough warm water to make crumbly dough. Turn out onto lightly floured surface and knead breifly until dough is smooth. Divide into 8 balls. Cover with towel or plastic wrap to prevent drying., Place one ball of dough on prepared baking sheet. Roll out into even round 8-10 inches in diameter. Cut into four even wedges leaving in place on sheet. Brush with water and sprinkle with additional wheat germ if desired. Bake until wafers are dry and edges are crisp, about 5 minutes. Cut apart if necessary. Cool on rack. Repeat with remaining dough, cooling sheet between batches. Store in airtight container. Lavash makes 8 2 c warm water (105-115 oF) 1 T sugar 1 envelope dry yeast 4 1/2 - 5 c bread flour or all-purpose flour 1 stick butter, melted and cooled (1 T salt) Combine water and sugar in large bowl. Stir in yeast. Let mixture stand until bubbly, 5-10 minutes. Beat in 2c flour, butter (and salt) until smooth. Slowly add enough of remaining flour to make stiff dough. Turn out onto lightly floured surface. Invert bowl over top. Let rest 15 minutes. Knead dough on lightly floured surface until smooth and satiny, adding more flour as necessary toprevent sticking, about 10 minutes. Dough should remain soft and light. Grease large bowl. Add dough, turning to coat entire surface. Cover with plastic wrap. Let rise in draft-free area until doubled, 1 - 1 1/2 hour. Preheat oven to 375 oF. Grase baking sheet or pizza pan. Punch dough down and divide into 8 pieces. Cover with plastic wrap. Knead a piece for 2 minutes and form into ball. Place on lightly floured surface and roll out into 12-inch circle. Roll up on rolling pin and unroll onto prepared pan. Bake until dough bubbles, bottom begins to brown slightly and bread is crisp, 10 -12 minutes. Immediately remove from baking sheet and cool on rack. Repeat with remaining dough. Store in airtight container. Savory Cheese Wafers about 10 dozen 1 lb cheddar cheese, grated 3 c all-purpose flour 2 sticks butter, room temperature (1 T salt) 1/4 t ground red pepper 1 c chopped pecans Beat all ingredients except pecans with electric mixer until well combined. Mix in peancs. Divide dough into thirds. Form each into smooth 1 1/2 inch diameter log on sheet of waxed paper. Wrap tightly. Refrigerate at least one hour to firm. (You can also freeze it.) Preheat oven to 325 oF. Remove paper from dough. Cut dough into 1/4-inch thick slices. Arrange 1 1/2 inches apart on baking sheets. Bake until golden brown, 15-18 minutes. Transfer to paper towels and cool completely. Store in airtight container. Corn Crackers about 8 dozen 2 c sifted all-purpose flour 2 t baking powder (1/2 t salt) 1 stick unsalted butter, room temperature 2 T sugar 2 eggs, room temperature 1 c milk 1 c water 1/2 c white cornmeal fennel or cumin seeds Preheat oven to 375 oF. Sift flour, baking powder (and salt). Cream butter with electric mixer until fluffy. Mix in sugar. Beat in eggs one at a time. Combine milk and water and blend into batter alternately with flour mixture in 3 additions each, using low speed. Mix in cornmeal. Strain batter. Heat 10 1/2 x 15 1/2 inch jelly roll pan in oven 1 minute. Butter pan. Pour in 2/3 c batter, tilting to coat bottom evenly. Sprinkle with 1/2 t fennel or cumin seeds. Bake until edges brown and batter is firm enough to cut, about 5 minutes. Cut into 16 rectangular crackers. Continue baking until golden brown and crisp, about 15 minutes. Transfer to paper towels. Repeat with remaining batter. Wash and dry pan between batches. Cool crackers completely before serving.