Crackers

Homemade Cheez-it Crackers

1 cup flour
4 Tablespoons cold butter, cut into small squares
1 8oz bag grated extra sharp cheddar cheese
3/4 teaspoon salt
1/4 teaspoon cayenne pepper - I don't use

Preheat oven to 350. Combine all ingredients in food processor, and pulse until crumbly. Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes. Place dough between two pieces of plastic wrap or parchment paper, and roll out to 1/8 inch thickness. Transfer to parchment lined baking sheet, and, using a pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with salt and bake 25 minutes. Test for crispiness; cracker may take a few minutes more to finish crisping. Remove from oven when crisp and just starting to brown. Let cool and serve. They aren't as good the next day so eat them when fresh.

Artisan Crackers 

For the Dough

• 2 cups all-purpose flour This forms the base, offering structure.
• 1 teaspoon salt Enhances the flavor; don’t skip it!
• 1 teaspoon baking powder Helps create a lighter texture
• 1 tablespoon dried herbs Customize with rosemary, sesame, etc.
• ¾ cup water Use room temperature for best results.
• ¼ cup olive oil Adds richness and helps achieve a crispy texture.
• to taste flaky sea salt Enhances every bite.

1. Whisk together flour, salt, baking powder, and dried herbs in a large mixing bowl.
2. Combine wet ingredients with the dry mixture to form a dough.
3. Knead the dough lightly for 1 to 2 minutes until smooth.
4. Cover and let the dough rest for at least 10 minutes.
5. Divide the dough in half, keeping one piece covered.
6. Roll out the dough to about 1/16-inch thickness.
7. Cut into rectangles, approximately 3 x 1.5 inches.
8. Transfer to a parchment-lined baking sheet, placing them 1 inch apart.
9. Dock each cracker several times with a fork to prevent bubbling.
10. Brush with olive oil and sprinkle with flaky sea salt.
11. Bake at 425°F for 9 to 12 minutes until golden brown.
12. Cool on a baking sheet for a few minutes before enjoying.
13. Repeat with the remaining half of the dough.

SALTINE CRACKERS
4 cups all-purpose flour
1 tablespoon baking powder
¼ cup unsalted butter
1 ⅓ cup milk, you can substitute non dairy milk if you need to
coarse salt, for sprinkling
1 egg white, OR egg yolk. The whites make them crisper.
1 tablespoon water

• Blend the egg white with the water to make an egg wash. Set aside.
• Mix together the flour and baking powder.
• If you are adding seasonings mix those in with the dry ingredients.
• Cut butter into flour mixture until it forms coarse crumbs.
• Add the milk and knead gently to form a ball.
• Divide in 4 parts and roll out paper thin on a floured surface. The thinner they are the crisper they will be.
• Cut the dough into squares or desired shapes. (a pizza wheel works great for that!)
• Place on an ungreased cookie sheet and prick all over with a fork.
• Brush with the egg wash and sprinkle with salt (or cracked pepper ..or..)
• Bake at 325 until golden brown..about 15- 20 minutes. (check after 10 minutes)
• Let cool before serving. They crisp as they cool.

Crack-tastic Crackers

1 - 1 1/4 cup oil
1 packet ranch dressing 
2-3 Tablespoons red pepper flakes
4 sleeves of saltine crackers

Mix all the ingredients together in a bowl. Let sit 5 - 10 minutes. Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that's in the bottom of the bowl, over the top of the crackers. Bake at 250 degree's for 15-20 minutes, stirring them around about halfway through. Let them cool and store in a big old baggie. Or a few little baggies.