Why Do Cookies When You Can Dazzle Them With Crackers?

I don’t know how it is in the rest of world, but where I live it’s pretty a given that neighbors will be exchanging gifts. I learned that my very first year here as a newlywed, so excited to share my cooking prowess with my neighbors. In this area, if you forget someone, you are going to hear about it, especially if you make and distribute something great! I have to admit, over the years I’ve gotten a bit spoiled. I actually look forward to Carl’s homemade salsa, Carol’s cheese roll, and the many sources which deliver me  yummy sugar cookies–the sloppier, the cuter they are in my book and how Maureen makes the season last just a little bit longer as she brings us a homemade pie after Christmas but before the New Year. I just love giving these great people who live around me something as well.  The only problem, is I just haven’t yet gotten used to the fact that I’m not as “super” as my ideas are and I’ve got to do something easy that still packs a punch.  I discovered this great recipe for honest to goodness homemade wheat crackers. The first time I tried this recipe I really couldn’t believe they were homemade–by a wonderful woman who swears she doesn’t have much of a culinary passion.  But they were divine and they are even better when you get creative with the fabulous flavors you can add to them.  So try them out. Oh, and if you want another really great surprise, try taking a block of cream cheese, pouring half of the contents of a red or green pepper jelly over the cream cheese, and then smear the scrumptious mixture over your crackers. You’ll be in heaven for a good while. And besides, making these delicious crackers will help you get that much more comfortable in working with wheat. Enjoy!

Jan’s Whole Wheat Cracker Recipe

In a bowl mix together the following ingredients:

2 cups whole wheat flour

1/3 cup sugar  (I use brown sugar)

1 tsp. salt  (I use RealSalt)

Mix  together with a fork until nicely blended then add the following:

1/2 c. milk

1/4 c oil (coconut oil works just fine in these)

Mix together with a fork. The dough will be crumbly but should hold together when pressed into a ball. (Add a little more milk if needed) Divide in 2 portions for easily handling.  On a piece of waxed paper, roll crackers thinly, 1/16 to 1/8 inch thick. Sprinkle lightly with salt.  With a sharp knife or a pizza cutter, cut into individual crackers and prick with a fork in multiple places to allow for even baking. (You can use a Christmas shaped cookie cutter for a little more pizzazz.

Transfer them to an ungreased cookie sheet. Bake at 350 degrees for approximately 15 minutes or until lightly browned. Resist the urge to cook them too long.

To have fun with some variations you can use Shirley J’s Chicken Bouillon powder in the dry portion to create a “Chicken in a Basket” type of flavor or try to top the crackers right after baking with with sesame seeds, Parmesan cheese, or even BBQ seasonings. You can get even more adventurous and consider using  up other grains in place of as much as 1/4  of necessary amount of whole-wheat flour.

Enjoy!

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