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Old 01-18-2011, 05:19 PM   #51
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Re: Homemade Thread

Thin Wheat Crackers aka Wheat Thins
makes about 8 doz.

1cup unbleached pastry flour or unbleached all purpose flour
1cup whole wheat flour or white whole wheat flour
1/4 cup sesame seeds
1/4 cup granulated sugar
1/2 tsp salt
4 T butter
Scant 1/2 cup milk
coarse salt (optional)

Preheat oven to 325 degrees

In a large bowl, combine the flours, sesame seeds, sugar, and salt. Cut in the butter, then stir in milk, adding just enough milk to form a workable dough.

Divide the dough into 3 pieces and roll it out ultra thin, one piece at a time-1/16 inch, if you can manage it. Sprinkle with a bit of coarse salt, if desired, and use the rolling pin to press the salt into the dough.

Cut the dough into 1 x 2 inch rectangles. Transfer the crackers to baking sheets and bake for 20-25 minutes, until they begin to brown. Cool on a rack.

Again I haven't tried this recipe but will be in the upcoming weeks.

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Old 01-18-2011, 09:22 PM   #52
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Re: Homemade Thread

I LOVE these cracker recipes you gave us! I am going to try the Ritz cracker recipe on Thursday!
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Old 01-18-2011, 09:29 PM   #53
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Re: Homemade Thread

Ok ladies, I have some more recipes for you. Can you tell I had too much time on my hands? Sorting through recipes.. Finding ones that look the best lol..

Twinkies

Ginger Ale

Almond Joys!! - I can't wait to try these!

Homemade & 100% Handmade Pasta!

Barbeque Sauce

Soft Pretzel Bites

Oreos

Breadcrumbs (very simple)

Marshmallow Peeps

Croutons

Salsa

Stuffed Pastas
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Old 01-18-2011, 10:19 PM   #54
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Re: Homemade Thread

Thank you ladies! I can't wait to try out some of these!!
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Old 01-19-2011, 08:34 AM   #55
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Re: Homemade Thread

Goodness! Homemade almond joys! I never knew how much of the stuff we can purchase at the store, we can make from scratch! Seriously I feel like I have just seen the sun for the first time!
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Old 01-19-2011, 09:55 AM   #56
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Re: Homemade Thread

I made the "rich crackers" and they were decent, not Ritz cracker, but more like a thicker Club Cracker. My dc kids really liked them, so they must be ok.

I'm going to blog about them later today and have a pic. I'm really just to lazy to upload the pic on shutterfly so I can post it now.
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Old 01-19-2011, 10:54 AM   #57
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Re: Homemade Thread

Quote:
Originally Posted by 2queens&1princenmyhouse View Post
I made the "rich crackers" and they were decent, not Ritz cracker, but more like a thicker Club Cracker. My dc kids really liked them, so they must be ok.

I'm going to blog about them later today and have a pic. I'm really just to lazy to upload the pic on shutterfly so I can post it now.
I love club crackers! lol I like them more than Ritz crackers. Maybe it just needs some adjusting. Like, the goldfish cracker recipe is good, but I think it needs sharp cheddar cheese, not just cheddar and it is gives it more of a cheesy flavor.
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Old 01-19-2011, 12:21 PM   #58
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Re: Homemade Thread

Quote:
Originally Posted by 2queens&1princenmyhouse View Post
I made the "rich crackers" and they were decent, not Ritz cracker, but more like a thicker Club Cracker. My dc kids really liked them, so they must be ok.

I'm going to blog about them later today and have a pic. I'm really just to lazy to upload the pic on shutterfly so I can post it now.
ack! I was so hoping this was the one! I am not a big fan of Club crackers either. I will still try them see what the kiddos think.

I haven't given up hope to find a Ritz cracker recipe!

I have your blog on my list so I will see when you have posted about them
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Old 01-19-2011, 12:22 PM   #59
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Re: Homemade Thread

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Originally Posted by Bethany89 View Post
I love club crackers! lol I like them more than Ritz crackers. Maybe it just needs some adjusting. Like, the goldfish cracker recipe is good, but I think it needs sharp cheddar cheese, not just cheddar and it is gives it more of a cheesy flavor.
I agree about using sharp cheddar as opposed to regular cheddar. It does give it more of a cheese taste
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Old 01-19-2011, 04:02 PM   #60
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Re: Homemade Thread

Hmm, I couldn't get the butter to absorb the evaporated milk, will anything else work better? Should I add salt to break it down? or ?
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