2 1/2 cup whole wheat flour
1 1/2 tsp sugar
1/2 tsp salt
1 cup half-and-half or cream
A Recipe for
Creamy Whole-Wheat Crackers
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Food Tip |
This Recipe for Creamy Whole-Wheat Crackers is one of thousands in the Recipes-to-go Bread Cookbook.
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
If you enjoy this Creamy Whole-Wheat Crackers Recipe - you should enjoy the recipe collections you can find on the websites below:
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
This is a recipe for Creamy Whole-Wheat Crackers from the recipe cookbook of Recipes-to-go (Bread)
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Food Tip |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Preheat the oven to 325~ F. In a large bowl or in the food processor,
combine the flour, sugar, and salt. Slowly add the half-and-half or
cream and blend to form a dough that will hold together in a cohesive
ball. Divide the dough into 2 equal portions for rolling. On a
floured surface or pastry cloth, roll thin, at most 1/8 inch. The
thinner these crackers are, the better. Cut out individual 2-inch
crackers with a cookie cutter, juice can, or sharp knife and arrange
on a lightly greased or parchement-lined baking sheet. With the tines
of a fork, prick each cracker 2 or 3 times. Bake for 20 to 25
minutes, or until lightly browned, turning over once during baking.
Cool the crackers on a rack until crisp. Yield: 45-50. VARIATIONS: To
vary the texture, substitute 1/2 cup rolled oats, rye, barley, or
wheat for an equal amount of flour.
Serves: 50
Creamy Whole-Wheat Crackers Recipe brought to you by Recipes To-Go