Going Crackers!

Ok, in my search for recipes that can replace the stuff I used to buy, I've found some wonderful recipes for crackers. I thought I'd share the recipes with all of you! I was surprised at how easy and quick these are all to make and they don't require any weird ingredients. They are also preservative-free, so no weird film on your tongue.

Here's what's in the oven now:

Cheddar Cheese Crackers
My guys would eat Goldfish all day long if they could. These taste great! You could make them in the little fishy shape, or any other with cookie cutters, but I find my way easier and the guys will still eat them. These taste just like Cheezits.
1 cup grated cheddar cheese
1 cup flour (I used white the first time I made these, but today I used my regular wheat flour I mill.)
4 Tbl butter or margarine
1/2 tsp salt, plus more to sprinkle on top
dash of paprika and cayenne pepper, to taste
1/4 c water

I grated/chopped my cheese in the food processor first, keeping one cup in the food processor and removing the rest. I then added the rest of the ingredients except the water. I ran the processor for a few seconds to mix everything up. Then, I added the water and blended again. Once it stuck together in pieces I dumped it out onto a cookie sheet that I had lightly greased with butter.

I then pressed the dough together and smoothed it out around the pan.
Next, I used my rolling pin to make it all level and smooth. This batch filled my entire (large) cookie sheet. Then sprinkle some salt on the top and lightly press it into the dough with the rolling pin. Finally, cut the crackers into whatever shapes you desire.
I use my pastry wheel because it is easy and I like the waves. A pizza cutter, or a knife would work as well, or cookie cutters if you're really wanting shapes. Bake in a preheated oven at 425 degrees until lightly browned and crisp. Just check them every few minutes until they look done to you. I probably cooked these about 10-15 minutes, checking every two minutes. I don't know how long it took altogether as I was typing this at the same time and refereeing the boys.

Let cool and remove from the sheet carefully with a spatula. Wait until they are completely cooled before storing them in an air-tight container. I must not have waited long enough last time as they were soft the next day. I simply put them back in the oven for a few more minutes and they crisped right up!

*** We're munching on these now as I type this. I think next time I'll use the white flour. They are good, but they don't taste as cheesey as the other batch did. They still good, but more wheaty, if you know what I mean. I also think I baked them a bit too long. I shouldn't try to bake and blog at the same time! The boys just keep asking for more, so they don't mind!***********

I've also made these Rosemary Garlic Crackers several times. The third recipe is for some crackers that are like Wheat Thins.

Well, I hope you try one or all of these recipes! They are really good and a lot easier to make than I would have thought. Let me know if you have a cracker recipe you like, or if you try these.

***********Crackers Revisited 12/09/10***********************
Mmm... Just made double batches of the Wheat Crackers and the Cheese Crackers. Yummy! I used all wheat flour and they taste great. Guess we've just adjusted to all wheat. :) I am storing them in glass jars when they are cool. They stay crisp for quite awhile.
I had a friend (Hi Kaela!) ask the other night about the crackers. She said her rolling pin didn't fit into her cookie sheet. I started to wonder if anyone else had this problem. I guess turning the pan around still might not let you fill all the corners. So, today I rolled the dough onto sheets of parchment paper cut to fit my pans. Then placed the paper into the pan for baking. Worked great and they pop right off the paper after baking. Hope this helps!

Let me know in the comments if you have any other questions. I'd love to hear how yours turn out as well. ~Kimberly