CRACKER FOOD DEFINITION RECIPES
COMMON CRACKERS RECIPE - FOOD.COM
This unleavened biscuit is just right for chowder... I sometimes use cream in place of milk for a richer cracker. If you do, use more than a cup..add liquid until mixture is sticky.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 24 4 in crackers, 12 serving(s)
Number Of Ingredients 6
Steps:
- Sift together flour, salt and sugar.
- Cut in butter until mixture has the consistency of corm meal.
- Stir in enough milk to make a stiff dough.
- Roll to 1/4 inch thick on a lightly floured board.
- Cut into 3-4 inch rounds.
- Prick surface with a fork.
- Brush surface with milk.
- Place on an ungreased baking sheet and bake in a 425°F oven for 15 to 18 minutes or until light golden brown.
- Store in an airtight container.
- Split crackers and serve with chowder.
Nutrition Facts : Calories 206.7, FatContent 5, SaturatedFatContent 3, CholesterolContent 13, SodiumContent 231.8, CarbohydrateContent 34.8, FiberContent 1.1, SugarContent 2.2, ProteinContent 5
HOMEMADE CRACKERS RECIPE - HOW TO MAKE CRACKERS
To make thin, crisp, and delicate crackers at home, all you need are a few simple ingredients and a little time. A great addition to any party.
Provided by Meseidy Rivera
Categories appetizers baking main dish snack
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12–15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.
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- Let stand until nearly set and then chill until firm, at least 2 hours. Break into pieces. Store refrigerated in an airtight container.
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Cracker is a generic term used to describe products with low sugar and fat contents (Zydenbos et al., 2004). They may be fermented, as in the case of soda crackers and cream crackers, or chemically leavened, like snack crackers. Cracker doughs have a developed gluten network, and protein quality is important for dough processing (Kent and Evers, 1994). During fermentation/leavening, the protein network is modified.
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