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
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
All happiness depends on a leisurely breakfast. |
| John Gunther |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This Recipe for Basic White Crackers is one of thousands in the Recipes-to-go Bread Cookbook.
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Cookies are made of butter and love. |
| Norwegian Proverb |
This is a recipe for Basic White Crackers from the recipe cookbook of Recipes-to-go (Bread)
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We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
There's too much blood in my caffeine system. |
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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