Author Topic: Does anyone here make crackers? (Read 3525 times)

Telesphorus · « **on:** December 20, 2012, 02:54:31 PM »

I notice I eat a lot of crackers. With every bowl of soup I eat a large number of crackers are consumed.

Does anyone have experience, expertise, in making crackers, of various types, and do you have recipes?

Graham · « **Reply #1 on:** December 20, 2012, 03:43:53 PM »

Quote from: Telesphorus

I notice I eat a lot of crackers. With every bowl of soup I eat a large number of crackers are consumed.

The way you wrote that makes it sound like the disappearance of the crackers was a mystery to you, until finally you noticed that you were eating them.

Graham · « **Reply #2 on:** December 20, 2012, 03:46:47 PM »

Jen probably makes crackers, to go with her cheese.

Telesphorus · « **Reply #3 on:** December 20, 2012, 03:48:02 PM »

I've developed a fondness for crackers.

The problem is that crackers seem to be more expensive than bread, especially the fancy types.

Even saltines cost a couple dollars a box. I would think superior crackers, of various types, could be made at home economically.

Telesphorus · « **Reply #4 on:** December 20, 2012, 03:49:37 PM »

Graham you were named after a certain type of cracker, were you not?

Graham · « **Reply #5 on:** December 20, 2012, 03:51:43 PM »

Yes. A superior type of cracker.

Graham · « **Reply #6 on:** December 20, 2012, 04:09:25 PM »

Come to think of it, I've made hardtack. Do you want my recipe?

Telesphorus · « **Reply #7 on:** December 20, 2012, 04:10:35 PM »

Quote from: Graham

Come to think of it, I've made hardtack. Do you want my recipe?

Do you still have it, and how thick was it?

Graham · « **Reply #8 on:** December 20, 2012, 04:11:47 PM »

About a quarter inch thick. No, I ate it all with the pemmican I made.

MaterDominici · « **Reply #9 on:** December 20, 2012, 05:31:05 PM »

I haven't made any myself, but I've seen recipes for homemade wheat thins. There are a few at the link here. Scroll through the comments for different versions.

http://moneysavingmom.com/2011/03/do-it-yourself-homemade-wheat-thins.html

That site also has a recipe for homemade graham crackers if you're interested in those.

jen51 · « **Reply #10 on:** December 20, 2012, 08:21:14 PM »

Quote from: Graham

Jen probably makes crackers, to go with her cheese.

I don't know how I feel about being that predictable! But you are right.

The only crackers I have attempted to make are wheat thins. The recipe I use is very similar to the one already posted, so I won't bother posting it. I'll add a few things to it though. I vary the amount of sugar I use depending on what I'll be eating them with. If I'm eating them with cheese or meat I will use less or just the amount the recipe calls for. If I am eating them with nothing else I'll use more sugar. Just my preference.

Be careful cooking them. One minute they appear as though they could go a couple more minutes, the next minute they are burnt, and the kitchen smells of smoke! They're touchy.

Also, don't let the small amount of dough fool you. A little goes a long way after rolling it out that thin.The first time I made these I decided that if I was going to go to the hassle of making them, I may as well have more than a handful. I tripled the batch, and it took me forever to get them all rolled out and baked! Also, I had so many that I couldn't eat them all before they went stale.

Talking about crackers makes me want to experiment with something besides wheatthins. I wonder if saltine-like crackers are hard to make? Probably not.

Telesphorus · « **Reply #11 on:** December 20, 2012, 08:25:41 PM »

Quote from: jen51

Quote from: Graham
Jen probably makes crackers, to go with her cheese.

I don't know how I feel about being that predictable! But you are right.

The only crackers I have attempted to make are wheat thins. The recipe I use is very similar to the one already posted, so I won't bother posting it. I'll add a few things to it though. I vary the amount of sugar I use depending on what I'll be eating them with. If I'm eating them with cheese or meat I will use less or just the amount the recipe calls for. If I am eating them with nothing else I'll use more sugar. Just my preference.

Be careful cooking them. One minute they appear as though they could go a couple more minutes, the next minute they are burnt, and the kitchen smells of smoke! They're touchy.

Also, don't let the small amount of dough fool you. A little goes a long way after rolling it out that thin.The first time I made these I decided that if I was going to go to the hassle of making them, I may as well have more than a handful. I tripled the batch, and it took me forever to get them all rolled out and baked! Also, I had so many that I couldn't eat them all before they went stale.

Talking about crackers makes me want to experiment with something besides wheatthins. I wonder if saltine-like crackers are hard to make? Probably not.

Please keep us updated on your progress.

jen51 · « **Reply #12 on:** December 20, 2012, 08:45:18 PM »

http://www.cooks.com/rec/view/0,161,156162-243200,00.html

There's the saltine recipe. It looks super easy. I'll let you know how they turn out.

jen51 · « **Reply #13 on:** December 20, 2012, 09:53:39 PM »

They turned out pretty tasty. I think the homeade ones have better flavor, while the storebought ones have a more desireable texture (flaky, crunchy, etc). But I'm sure the texture could be improved upon with some practice. I think I kneaded the dough too much.

They were incredibly simple and quick to make. I posted an hour ago saying that I was going to make them. That includes 5 minutes of deciding wether or not I would make them tonight, actually making them, and cleanup, and a couple other distractions. They're less of a hassle to make than wheat thins, that's for sure.

Please take note: rolling the dough out is not a task for the faint of heart! Lol. It's hard work!

Telesphorus · « **Reply #14 on:** December 20, 2012, 10:10:39 PM »

Quote from: jen51

They turned out pretty tasty. I think the homeade ones have better flavor, while the storebought ones have a more desireable texture (flaky, crunchy, etc). But I'm sure the texture could be improved upon with some practice. I think I kneaded the dough too much.

They were incredibly simple and quick to make. I posted an hour ago saying that I was going to make them. That includes 5 minutes of deciding wether or not I would make them tonight, actually making them, and cleanup, and a couple other distractions. They're less of a hassle to make than wheat thins, that's for sure.

Please take note: rolling the dough out is not a task for the faint of heart! Lol. It's hard work!

Wow Jen, you're an exemplar of muliebrity.