Tuesday, December 20, 2011


Lately I have been focusing on baking crackers.  In an effort to save some money (though purchased crackers are not expensive) and, more importantly, continue to eat healthy I decided to try out some cracker recipes.  They are so easy to bake with ingredients everyone has on hand, I don't know why people even bother to buy them.

These were made with rye flour and should be like a swedish crisp bread, but the recipe  needs some tweeking as it was too sweet tasting for my family and didn't get very crisp.  They were definiately not to our taste, but the chickens enjoyed them very much (nothing is going to waste here!)

Herb Crackers mmmm buttery and yummy. The recipe was found here when I did a google search for recipes.

1 cup of flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1/4 cup of margarine or butter
1/4 cup of milk
1/2 teaspoon of dried basil
1/2 teaspoon of dried thyme

Combine the flour, baking powder, salt, basil, and thyme. Mix in the butter or margarine until the mixture is crumbly. Add the milk and stir until it forms a solid ball.
Knead dough on a lighlty floured surface.
Roll out the dough to a 1/4 inch thickness and cut into cracker sized pieces. Makes about 24 crackers.
Bake at 400 for 10 minutes, after 10 minutes turn them over and bake for another 5 minutes.

The best crackers EVER!!!!  This recipe comes from Mrs Lyle and was posted the Mother Earth News website with their cracker recipes.

Delicious Homemade Crackers

makes about 50-60 crackers

2 c. all purpose flour (I prefer unbleached)
3/4 c. whole wheat
1 tsp baking powder
1 tsp salt
1/2 tsp (or more) cracked black or freshly ground black pepper (opt.)
1 c. seeds (flax, sesame, poppy, sunflower combo is fantastic)
1/2 c. butter (unsalted is best, imo)
3/4 c. milk (more or less)
1/2 c. to 2 c. finely shredded cheese (opt.), parmesean is delish

Mix dry ingredients except seeds, cut in butter. Mix in seeds and cheese (if using). Add milk, squeezing with hands, to form into ball.
(Add flour if too wet, more milk if too dry.) Wrap in plastic wrap and refrigerate until chilled. Divide into thirds and roll out with rolling pin on floured
surface of wax paper to about 1/16 of an inch thick. Sprinkle with salt and roll to press onto dough. Prick with fork all over
to reduce uneven bubbling during cooking. Use pizza cutter to cut into shapes (diagonals are good) or tear into rough-edged pieces the sizes you
desire. Bake in pre-heated oven, 325 degrees on lightly greased baking sheets/pans or, preferably, parchment paper.
Turn crackers over after 10-15 minutes and bake another 5-10 minutes or until lightly golden. Cool.


Jacquelineand.... said...

Thank you! I was looking for cracker recipes since it's almost impossible to find any commercially available that don't contain high fructose corn syrup. Seriously, we need corn syrup in crackers???

Jody said...

We haven't been able to enjoy crackers since we started reading ingredients labels. Thank you so much for sharing this post. We're sure to use it.

Annie said...

The crackers look very tasty! I will give it a try, making my own.

How are you all doing? I hope you are having a wonderful Christmas holiday.


Tony said...

My daughter and I just mixed up a batch of these crackers. Half are on the cooling rack now and the other half in the oven. They are so beautiful I couldn't wait for them to cool. They are so good! Thank you for this recipe.

Carpe Diem said...

Thanks for all the comments. If you try these crackers I don't think you will ever go back to store bought. I'm making some this evening again for New Years snacks. I'm trying out a new recipe - if its good I will post it later.