Requested Wheat Thin Cracker Recipegreenspun.com : LUSENET : Countryside : One Thread
This is the recipe I'm going to try tomorrow for the wheat thin crackers mentioned in my earlier thread asking about using old wheat germ. I will come back to this thread after I bake them and let you know how they turn out. Last weekend I baked the corn chip crackers from the same book and they turned out great, with a little customizing on the sprinkled flavorings (I used cajun!). The book is "Recipes from the Old Mill, Baking with Whole Grains" by Sarah E. Myers and Mary Beth Lind, published by Good Books in Intercourse, PA 17534. There is no street or PO address, or contact telephone number for the publisher. I got the book through B. Hamilton Bargain Booksellers. I think they have an internet site, you'd have to look for it. The next time I get one of their catalogs I will post their information as I've gotten many good cookbooks at bargain prices through them. I also have another wheat thin recipe that's supposed to be similar to the brand name crackers. I will have to look for that and if/when I find it, I will post that also.
Wheat Thins Crackers: 2 cups whole wheat flour 2 Tbsp raw wheat germ 1 tsp salt 1 tsp baking powder 2 Tbsp brown sugar 2 Tbsp instant nonfat dry milk 6 Tbsp butter or margarine 1/2 cup water 1 Tbsp dark molasses your choice of herbs, salt or seeds
1. Combine whole wheat flour, wheat germ, salt, baking powder, brown sugar, and dry milk.
2. Cut in butter or margarine
3. Combine water and molasses, add to dry ingredients
4. Knead a little until smooth
5. Grease two cookie sheets
6. Divide dough in half, roll each half out between 2 sheets of waxed paper until dime thin
7. Transfer dough to cookie sheets
8. Sprinkle lightly with your choice of herbs, salt, or seeds, run rolling pin over once more
9. Cut into small squares (pizza cutter works well for this), prick with fork
10. Bake at 350 for 10 minutes or until lightly browned
11. Transfer crackers to a rack and cool thoroughly before storing in a sealed container, they get crispier as they dry
There are several more cracker recipes in the book: graham crackers, wheat hollows, toasty wheat oat crackers, whole wheat soda crackers and cheese triangles, and the corn chip crackers. If you'd really like these, I can post them as I try them out. We are really tired of store-bought crackers and their ingredients, so I'm trying different recipes each weekend. So far, they seem to be turning out good and are fairly easy to make.
-- Rose Marie Wild (firstname.lastname@example.org), February 10, 2001
Rose Marie, Thanks for sharing your receipes. I, for one, would love some more cracker receipes. I am going to print out this wheat thin receipe and give it a try myself. Keep us posted on how any others come out!
-- cindy palmer (email@example.com), February 10, 2001.
Thank you!!! Rose Marie, I look forward to trying this recipe. Sure sounds like a neat cookbook. I just love trying new things. God Bless you for taking the time to post it.
-- diane (firstname.lastname@example.org), February 10, 2001.
Couldn't find the B.Hamilton Bargain Booksellers site but found the book through AllBookStores.com at ChristianBook for $9.45 including postage if anyone is interested. Great site for comparing book prices.
-- Barbara Bliss (MBliss@net-port.com), February 11, 2001.
Ok, made the wheat thin crackers today. Broke the recipe into 4ths and sprinkled 1/4 salt, 1/4 cajun, 1/4 garlic and 1/4 sesame seed. They turned out great, except I couldn't get them exactly dime thin, so they won't be quite as crispy when dry as we're used to. I'll try to post the other cracker recipes as I try them (usually one a week). Sure hope I'm not breaking any copyright laws or anything. The recipes I've tried from this book are fairly easy to make and very quick, so I'm going to try doubling the recipes as we go through crackers pretty quickly here. I also sell homemade bread at farm markets throughout the year and thought this year I'd try some bags of homemade crackers. So much better than the store-bought variety and we know what's in them!
-- Rose Marie Wild (email@example.com), February 11, 2001.
Rose Marie: Could the dough be put through a pasta maker? Is it fairly stiff dough, or sticky? Just a thought to try to get it a little thinner. Thanks for posting, I can't wait to try them! Jan
-- Jan in CO (Janice12@aol.com), February 11, 2001.
Any kind of pastry/pasta roller would probably work. My husband suggested our tortilla press! The dough is not really sticky and rolled fairly well in the wax paper, but I'm just not strong enough to get it dime thin. Mine are about as thick as a nickel and after being left out overnight on the cooling rack they are crispier this morning. The corn chip cracker recipe (that I'll try to post later today) calls for rolling it right on the cookie sheet after sprinkling it with corn meal, that worked pretty good, except it was hard to roll right up to the edges of the cookie sheet with my big roller.
-- Rose Marie Wild (firstname.lastname@example.org), February 12, 2001.
Found some quite alot of cracker recipes at this site!
-- nobrabbit (email@example.com), February 15, 2001.