highly recommend shaping this no yeast pizza dough before freezing. That
salt, baking powder and baking soda.
Add wet mixture to
cup warm water.
yeast and 2 tbsp white sugar
In a large bowl, combine cracker crumbs and coconut; set aside.
In a pan, bring to a boil the white sugar and milk.
Boil for 3 minutes.
Remove from heat and add vanilla and peanut butter; mix well.
Pour over cracker mixture; mix well.
Drop by teaspoons on wax paper.
Let stand.
Nuts may be added, if desired.
Preheat oven to 400\u00b0F.
Combine dry ingredients and mix.
Combine water and vinegar.
Add wet ingredients to dry and mix.
Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it).
Shape into a round (about 11/2 to 2 inches high), then place on pan.
Dip a sharp knife into flour and cut an 'X' into the top of the loaf.
Bake 40 minutes.
Remove, and while hot, glaze with 1 tbsp melted or softened butter.
In a 1 1/2-quart saucepan, combine sugar, milk and butter or margarine.
Bring to a boil over medium flame and boil for 1 minute.
Add peanut butter, vanilla and cracker crumbs.
Mix well. Drop by teaspoon on waxed paper.
When cool, the cookies are ready to eat.
Yields 3 dozen cookies.
Mix flours, bran, sugar and soda.
Make well in centre.
Pour in sour milk and oil.
Stir until moistened.
Pour into greased loaf pan.
Bake 1 hour at 350 degrees.
baking powder, salt, and baking soda and pulse in short bursts
Crust:
Mix oleo, graham cracker crumbs and soda cracker crumbs.
Pat in 9 x 13-inch pan.
Bake 10 minutes at 350\u00b0.
Line bottom of 9 x 13-inch pan with soda crackers.
Mix brown sugar, cracker crumbs, milk and butter.
Bring to a slow boil and cook 7 minutes.
Mix soda crackers, baking powder and walnuts.
Beat egg whites, vanilla, sugar and salt in separate bowl.
Fold second mixture into cracker mixture.
Put into 8-inch pie pan (greased). Bake for 30 minutes at 325\u00b0.
Cool.
When pie is completely cooled, top with prepared Dream Whip.
Mix warm water, yeast and sugar. Stir and let set until slightly foamy. Combine flour, soda and Crisco. Add yeast mixture and combine to form soft dough. Make into biscuits and let rise in warm place 1 to 1 1/2 hours. Bake about 10 minutes in 400\u00b0 oven. Dough can be stored in tightly covered container for up to 2 weeks.
Combine
graham cracker crumbs, soda cracker crumbs and oleo, reserving 1/2 cup crumb mixture for topping.
Press into 9 x 13-inch baking dish.
Mix graham cracker crumbs, soda cracker crumbs and butter well.
Press in a square baking dish.
Bake at 350\u00b0 for 10 minutes and set aside.
Mix graham cracker crumbs, soda cracker crumbs and melted butter or oleo.
Put 1/2 of mixture in a 9 x 13-inch pan.
Set aside.
Mix melted oleo with soda cracker and graham cracker crumbs. Put in bottom of a 9 x 13-inch pan.
Save a few crumbs for topping.
Mix pudding, milk and ice cream and pour on top of crumbs.
Refrigerate until set.
Spread Cool Whip on top.
Crush candy bars and nuts.
Mix with remaining crumbs and sprinkle on top of Cool Whip.
Refrigerate overnight or several hours before serving.
Preheat oven to 350 degrees F (180 degrees C).
Melt the margarine and add soda crackers; spread in a 13 x 9 inch cake pan.
Sprinkle coconut, chocolate chips and nuts evenly over soda cracker mixture. Pour milk over nuts and bake for 20 minutes.
Butter baking dish.
Fill it with alternate layers of soda cracker crumbs and oysters.
Season each layer with salt, pepper and bits of butter.
Let the last layer be cracker crumbs.
Dot with butter.
Pour just enough sweet milk over this mixture to moisten it well.
Bake in 400\u00b0 oven for 20 to 30 minutes until it is brown on top. Serve hot.
Combine first 2 ingredients and set aside.
Combine egg whites, vanilla, salt and sugar.
Beat until stiff.
Gradually add 2 cups sugar, beating thoroughly after each addition.
Fold in cracker crumb mixture and nuts.
Spread into buttered 9 x 13-inch pan.
Bake at 350\u00b0 for 25 minutes or until golden brown.
Cool. Spread Cool Whip over top and sprinkle with coconut.
Note:
This is not the Ritz cracker pie.