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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (49g) Recipe makes 20 servings |
||
| Calories 169 | ||
| Calories from Fat 76 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.5g | 13% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 26mg | 1% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 19.9g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.1g | ||
| Protein 3.1g | 6% | |
SERVES 20 -25 , 120 crackers
Cream Cheese Tea Sandwiches With Salad Burnet
From: Chef #734990
On Jan 27, 2008
I gave this 3 stars b/c although my DD liked these, they were not crispy and took forever for her to chew. I do like the idea of making my own crackers and knowing what goes in them!
I added a little twist and pureed some veggies and added them to the dough (I used the milk as my liquid in the blender). A great way to add some more veggies in the diet!
Also, next time I will put the salt directly in the batter, instead of sprinkling on top. And a trick I figured out (if you like the salt on top) is you can sprinkle the salt on the cookie sheet BEFORE you put the crackers on it. I found that the salt I sprinkled on there just fell off b/c the dough wasn't very sticky. Since salt doesn't melt and burn like sugar you don't have to try to remove the excess before baking.
Thanks for the recipe
From: Chef #490764
On Nov 21, 2007
These were great. I halved the recipe and put in food processor using oil instead of the shortening. A definite keeper.
From: Button Baker
On Nov 23, 2006
Great basic cracker recipe. All of the other recipes I have used turn out a crackers that is incredibly hard.... you can hardly chew it. This one is perfect. I added 3 tablespoons of soda and spices. You can add any kind of spice such as garlic, onion powder, hot spice, dill, caraway seeds and etc. Oh and I also substituted 1 cup of the flour with masa flour. They are a great snacking cracker. Thanks!!
From: BeachGirl
On Apr 4, 2003
Good crackers that are much like saltines, but don't break as easily. To get them crispy and browned, I did cook them almost 20 minutes. Recipe makes about 10 dozen crackers 1/8 to 3/16 inches thick. I used an ungreased cookie sheet, and they did not stick. The second time I made these, I substituted 2 cups cornmeal and whole wheat flour for the plain flour, and added 3 tbs sugar. These turned out well, too! For a theme party, I will make them again and cut with different shaped cookie cutters. They are sturdy enough to use for thick spreads or for dipping. Thanks Love4, for sharing this recipe.
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