Wednesday, April 01, 2009

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


Amy said...

Haven't visited in so long and I'm so glad I did. Love this recipe! Thanks for sharing.

mer@lifeat7000feet said...

All three recipes sound great! Thank you for sharing. My kids love cheese crackers but I don't love what's in them. They'll eat the Annie's bunny crackers but this might be a cheaper alternative! So glad you shared these recipes, Kimberly!

Angie @ Flibbertigibberish said...

Those look easy enough to try! Maybe I will. I like that wavy cutter!

Taryn said...

You know Angie? How cool!

I tried to make crackers once- it was super hard to get them all level and such. But these look so good, I might have to give them a try.

Taryn said...

Thanks for coming by- I am kinda with you- I don't think it would be that bad . . . but I don't know. I was just trying to see if anyone else had tried them or not. Guess not!

I know Angie from church. And MOPS. I coordinate the kiddos. Small world, eh?

Shan said...

Dearest Kimberly,

I can't wait to try these crackers! My youngest just loves crackers of any kind. I didn't know that they were this simple or I would have been making them all this time.

Thank you for sharing!

Yours kindredly,
Honey Hill Farm

P.S. I am very much available, so I hope you can get togehter soon.

Dianna said...

These look perfect for us! Thanks for sharing.

Amber Schmidt said...

oooh! That looks like a great cooking project with my kiddos! We make tortilla chips all the time!

Christi said...

YUM! We will definitely have to try the cheese ones!

Sandy said...

If this recipe really works, you might just be my new best friend.

JessicaC said...

This is great! The only thing keeping me from making my own crackers was that I assumed I had to cut them on the counter and transfer them to the pan. That seemed like a pain. This looks so much easier!! I'll have to try them tomorrow. Thanks so much!

Kimberly said...

All the recipes I've seen wanted you to roll them and transfer them. I did it a few times, but it took longer and was messy. Plus the crackers were too thin to keep their shape as I transferred them. I like rolling them directly on the pan. It saves a lot of time and mess.

Niki Jolene said...


I am in utter disbelief that you make your own crackers. I just don't know if I could pull it off! Kudos to you!


Leila said...

This is great, and I love that you used that wavy cutter -- efficient and pretty!


Sandy said...

Oh, looks very yummy! Thanks for sharing!

Holly Campbell said...

Hi there,

I came to your blog via Merchant Ships. . .I have wanted to make crakers for a very long time, so thank you for sharing this recipe. I am definitely going to try it!

Abbi said...

I love homemade crackers but haven't made them for some time. I need to do that soon. I have a recipe very similiar to that one but I haven't tried rolling on the pan. that sounds like a great idea.

Diane said...

Thanks for the cracker recipe! I've made some in the past, but not cheese crackers. These look easier than I would have guessed.

I think I should tell you one of your quotes (on the right side of the screen) of a Tang Dynasty poet refers to cups of grain alcohol, not tea. There are a lot of ancient Chinese poems about drinking! In fact I think the poet you quote in translation is Li Bai, famous for writing poems on that topic. I could be wrong about which poet, but am pretty sure of its subject. I teach Chinese.

Kimberly said...

Thanks Diane! I pulled it!

Jenn said...

They look yummy! I've gotta get around to making the cheesy version but my plain saltines are going like mad right now so I'm constantly making those! ;)

Mls said...

Thank you for the recipe for CheezIts, my favorite cracker. And made with fresh ground flour - can't wait to try!

Mrs. Mac said...

Wow ... thanks for the inspiration to try making crackers ... it's on my to-do list this year .. and for stopping by my blog via 'Down To Earth' Your children are so cute!

karen said...

I am excited to try these crackers .. I am always on the look out for new recipes for anything.. and, I love to play with my food, so I might even try sprinkling a second batch with garlic powder before they are baked, to see if that would be good.. thanks for sharing,
ps. looking forward to coming back here to your blog, to see what other tasty recipes you might have..

The Zany Housewife said...

Any suggestions if I don't have a food processor? I would love to give this recipe a try as both myself and my toddler are addicted to goldfish and cheddar bunny crackers. :)

Kimberly said...

Zany--I would try just grating the cheese pretty fine and then mixing either with an electric mixer or patiently by hand until it is well blended.

Anonymous said...

To roll the crackers out level, try putting two rulers or magazines on each edge, so the rolling pin cannot go flatter than a certain amount.

Mona @ Healthy Homesteading said...

I am really excited about this recipe. I will be trying. Thanks for sharing.

Unknown said...

These look DELICIOUS! Can't wait to try!

Kristen @ Enjoy This Organic Life said...

mmmm look delicious and so easy! I think I'm going to whip up a batch for my roommates this week! :)


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