ith sea salt or seeds. For neat crackers, score the dough into
Sift flour, salt and baking powder into a bowl.
Cut in the butter until very fine.
Add milk and egg to make a stiff dough and knead thoroughly, about 5 minutes.
On a lightly floured surface, roll out dough until very thin and cut into squares or rounds (whatever shape and size you like) and place on a lightly buttered cookie sheet.
Prick with a fork and bake at 400\u00b0 for 6 to 8 minutes or until lightly brown.
You will need to keep an eye on them until you determine the time in your particular oven.
rtight container at room temperature for up to 6 months.
For marshmallows. Spray an 11 x
For the Crackers:
Sift together both flours,
ieces for thinner crackers or leave it in one piece for thicker crackers. We
mixer, mix the eggs for 2min until light in color
se my electric frying pan for this.) Add the chicken to
Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
n preheated 300 F oven for 6 minutes or until bread
oat with cooking spray. Place crackers in rows to fill the
Arrange crackers on two baking sheets.
In a small saucepan over medium heat on stovetop, combine butter and sugar. Bring to a boil and cook for 3 minutes. Stir in vanilla and chopped pecans.
Spoon pecan mixture over crackers.
Bake at 325 degrees for 6 minutes.
Remove from oven and sprinkle chocolate chips over crackers. Return to oven and bake for 2 minutes more, or until chocolate chips are melted.
Remove from oven and let cool briefly. Using a spatula, transfer crackers to a serving plate or an airtight container.
issolve and let stand for 5 minutes.
In
o spread too thinly as crackers will disintegrate when flipping them
n plastic wrap and chill for 45 mins.
Preheat oven
Combine all ingrdients in a bowl and refrigerate overnight (or at least 2 hours).
Serve with your choice of chips, crackers and/or sliced veggies.
Line a 9\"x13\" pan with Club crackers.
Combine graham cracker crumbs, both sugars, milk and margarine in glass bowl.
Microwave on high for 3 minutes.
Stir, then microwave on high for 3 more minutes.
Stir, then pour over crackers in pan.
Add another layer of Club crackers.
Combine peanut butter and chocolate chips in another glass bowl.
Microwave for 1 minute.
Stir until smooth.
Spread over 2nd layer of crackers.
Refrigerate.
Crush crackers; add butter.
Press into a 13 x 9-inch pan. Beat egg whites, cream of tartar and vinegar until soft peaks form. Gradually add the sugar.
Beat until you taste no grains of sugar. Spread on cracker crumbs.
Bake at 400\u00b0 for 15 minutes or until it turns light brown.
Cool.
Spread with lemon filling.
Top with whipped cream.
I sometimes use 1 1/2 recipes for the schaum torte for a higher torte.
This torte refrigerates well for a few days and so good.
an with 1 layer of crackers; cutting to fit if neccessary
If it's too sweet for you, add a bit of