2 cup all-purpose flour
1/4 tsp salt
2 tbsp (1/4 stick) butter or
1 margarine, softened
1 cup milk
1 salt for the tops (opt.)
A Recipe for
Basic White Crackers
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
This Recipe for Basic White Crackers is one of thousands in the Recipes-to-go Bread Cookbook.
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
If you enjoy this Basic White Crackers Recipe - you should enjoy the recipe collections you can find on the websites below:
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
Herb Tip |
This is a recipe for Basic White Crackers from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
Preheat the oven to 325~ F. 325~ F 20 to 25 minutes In a large bowl
or in the food processor, combine the flour and salt. Cut the butter
into the flour until the mixture resembles coarse meal. Slowly mix in
enough of the milk to form a dough that will hold together in a
cohesive ball. If necessary, add up to 1 additional Tablespoon of
milk. Divide the dough into 3 equal portions for rolling. On a
floured surface or pastry cloth, roll the crackers paper thin. They
will look almost translucent. If desired, lightly sprinkle the tops
with salt and gently roll over the dough with your rolling pin. With
a sharp knife, carefully cut the crackers into 2-inch squares.
Handling them gently, transfer them to an ungreased baking sheet.
Prick each cracker in 2 or 3 places with the tines of a fork. Bake
for 20 to 25 minutes, or until lightly browned. Cool on a rack.
Yield: 95-100. VARIATIONS: This basic recipe can be the starting
point for much interesting experimentation. Simply varying flour or
liquid can produce an entirely new cracker unavailable anywhere but
in your kitchen.
Serves: 100
Basic White Crackers Recipe brought to you by Recipes To-Go