Source: Kitchen Stewardship

Ingredients:

• 1 cup sourdough starter
• 1/4 cup coconut oil or softened butter
• 1 cup whole wheat or spelt flour, or as much as you need to make a stiff dough
• 1/2 tsp sea salt
• Olive oil for brushing
• Coarse salt for sprinkling on top

Directions:

1. In a large bowl, combine the sourdough and the oil and mix thoroughly. Mix the salt in with 1/4 cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough.

2. Cover the dough with plastic wrap or put a lid on the bowl to prevent it from drying out. Leave the dough at room temperature for at least seven hours.

3. Seven or more hours later, preheat the oven to 350 degrees Fahrenheit .

4. Take a small portion of the dough (about 1/4 cup) and roll it out on a Silpat or other nonstick baking mat using a rolling pin, until it is very thin.

5. Pour a little bit of olive oil on the rolled out dough and spread it to the edges of the dough with a pastry brush or your hand. Sprinkle liberally with coarse salt.

6. Cut the dough vertically and horizontally into quadrangles with a pizza cutter.

7. Transfer the Silpat onto your baking sheet and bake for 15-20 minutes or until just golden brown.

Source: Taste of Home

Ingredients:

• 2 packages (10 ounces each) wheat crackers
• 1/2 cup canola oil
• 1 envelope ranch dip mix
• 1 tablespoon chardonnay or other dry white wine
• 1 teaspoon garlic powder
• 1 teaspoon dill weed

Directions:

1. Place crackers in a large bowl. Combine the remaining ingredients; pour over crackers and toss to coat. Transfer to two ungreased 15-in. × 10-in. × 1-in. baking pans.

2. Bake at 250° for 45 minutes or until crisp, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container. Yield: 9 cups.

Source: http://www.angiesrealm.com/crackers.html (from RecipeThing user ladydusk)

Ingredients:

• 2 c All-purpose flour
• 1 ts Baking powder
• 1/2 ts Salt
• 2/3 c Warm water
• 1/3 c Vegetable oil
• 1 Egg white blended with 2 Tbs water
• 6 tb Sesame seed

Directions:

1. These crackers are excellent served with salad, soup, cheese or spreads. Makes about 4 dozen

2. Preheat oven to 400 F.

3. Lightly grease two 14×17-inch baking sheets.

4. Combine flour, baking powder and salt in large bowl. Stir in water and oil, mixing until smooth dough forms. Halve dough.

5. Flatten 1 piece into large square directly on 1 prepared sheet.

6. Cut into 2 3/4 × 3 1/4-inch pieces, leaving in place on baking sheet. Pierce all over with fork. Brush generously with egg white mixture. Sprinkle with half of sesame seeds.

7. Repeat with remaining half of dough.

8. Bake until crackers are dry and golden, 10 to 12 minutes.

9. Cool on racks. Store crackers in airtight container.

Good w/ Carrot Apple Ginger Soup: http://www.recipething.com/recipes/show/10747 (8 servings with 1 serving = 2 crisps): Per serving (About 2 crisps/34g-wt.): 140 calories (70 from fat), 8g total fat, 5g saturated fat, 12g protein, 4g total carbohydrate (less than 1g dietary fiber, 0g sugar), 25mg cholesterol, 430mg sodium
Carrot Apple Ginger Soup with Cheese Crisps

Source: Whole Foods Newsletter

Ingredients:

• # 1/2 pound Parmigiano-Reggiano cheese, grated, about 2 cups
• # 1/4 cup whole wheat flour
• # 2 tablespoons chopped fresh chives
• # 2 tablespoons chopped fresh parsley
• # 1 teaspoon fresh cracked pepper

Directions:

Meanwhile, make the cheese crisps. Reduce oven temperature to 350°F. Combine cheese, flour, chives, parsley and pepper in a small bowl. Line a baking sheet with parchment paper. Spoon cheese mixture onto parchment in 3-inch long ovals. Bake for 10 to 15 minutes until crunchy and golden around edges. Remove and allow to cool completely. Crisps can be stored in an airtight container for up to a week.

This recipe calls for flavoring the bread with salt, poppy seeds, and caraway seeds, but the options are virtually endless. You might try curry powder or paprika, which are also delicious. Cracker bread pairs nicely with stews, soups, and salads. For a dramatic and attractive presentation, break the baked bread haphazardly into large pieces and arrange them in baskets.

Source: Chef2Chef Food Service

Ingredients:

• 1 1/4 cups water
• 1 1/2 tablespoons dry active yeast
• 2 tablespoons honey
• 6 tablespoons olive oil
• 3 cups bread flour, sifted
• 1 1/2 teaspoons salt
• 2 eggs
• 1 tablespoon water
• 1 tablespoon caraway seeds
• 1 tablespoon poppy seeds
• 1 tablespoon kosher salt

Directions:

1. Preheat the oven to 375 degrees F. Grease the backs of two 11×17-inch baking sheets with vegetable shortening.

2. Combine the water, yeast and honey in the bowl of an electric mixer fitted with the dough hook attachment and mix on low speed until well combined. Add the olive oil, flour and salt and continue mixing until incorporated. Increase the speed to medium and mix the dough until it forms a stiff ball. (If the dough is too wet, add a bit more flour.)

3. Remove the dough from the bowl, divide in half and stretch each half over the back of one of the prepared baking sheets.

4. Beat the two eggs together with the tablespoon of water to make an egg wash. Brush the dough with the egg wash and sprinkle with equal amounts of the caraway seeds, poppy seeds and salt. Bake until golden brown, about 25 minutes. Cool the bread directly on the baking sheets and break into pieces to serve.

Source: http://www.angiesrealm.com/crackers.html

Ingredients:

• 4 c flour
• 1 ts baking powder
• 3/4 c shortening
• 1 1/3 c milk
• salt to taste

Directions:

1. Mix flour, baking powder and shortening; add milk an blend well.

2. Form a ball of dough and cut into four pieces.

3. Roll dough out very thin.

4. Cut with a cookie cutter or the top of a glass (wet the glass first).

5. Place on cookie sheet. Prick with a fork 4-5 times and sprinkle with salt.

6. Bake at 375 degrees 8 to 10 minutes or until golden (watch crackers carefully so they don’t burn)

Source: http://www.angiesrealm.com/crackers.html

Ingredients:

• 8 tb (1 stick) butter or Margarine, softened
• 2 c All-purpose flour
• 1 1/2 c (about 8 ounces) finely Grated Parmesan cheese
• 1 Egg yolk
• 1/2 c Water

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl or in the food processor, cut the butter into the flour until the mixture resembles coarse meal. Add the cheese and egg yolk and mix well. Add enough of the water to form a dough that will hold together in a cohesive ball.

3. The texture will be somewhat crumbly, but the dough will hold together when pressed.

4. Divide the dough into 2 equal portions for rolling.

5. On a floured surface or pastry cloth, roll each into a rectangle about 1/4 inch thick. Cut out individual crackers about 2 inches across with a cookie cutter or sharp knife and arrange them on an ungreased baking sheet. Prick each cracker 2 or 3 times with the tines of a fork.

6. Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes, or until medium brown. Cool the crackers on a rack.

7. eld: 40-50.

Source: http://www.angiesrealm.com/crackers.html

Ingredients:

• 2 c All-purpose flour
• 1 ts Baking powder
• 1/2 ts Salt
• 2/3 c Warm water
• 1/3 c Vegetable oil
• 1 Egg white blended with 2 Tbs water
• 6 tb Sesame seed

Directions:

1. These crackers are excellent served with salad, soup, cheese or spreads. Makes about 4 dozen

2. Preheat oven to 400 F.

3. Lightly grease two 14×17-inch baking sheets.

4. Combine flour, baking powder and salt in large bowl. Stir in water and oil, mixing until smooth dough forms. Halve dough.

5. Flatten 1 piece into large square directly on 1 prepared sheet.

6. Cut into 2 3/4 × 3 1/4-inch pieces, leaving in place on baking sheet. Pierce all over with fork. Brush generously with egg white mixture. Sprinkle with half of sesame seeds.

7. Repeat with remaining half of dough.

8. Bake until crackers are dry and golden, 10 to 12 minutes.

9. Cool on racks. Store crackers in airtight container.

Source: http://www.angiesrealm.com/crackers.html

Ingredients:

• 2 c Shredded cheddar cheese
• 6 tb Unsalted butter
• 3/4 c All-purpose flour
• 1/2 c Cornmeal
• 1/2 ts Ground cumin
• 1/4 ts Cayenne pepper
• 1/4 ts Salt

Directions:

1. Adjust oven rack to middle position. Preheat oven to 350 degrees

2. In a food processor fitted with the metal blade, blend together the cheese and butter.

3. Add the flour, cornmeal, cumin, cayenne and salt; process until the dough forms a ball.

4. Divide the dough in half and roll each into 1-1/2 inch diameter cylinder.

5. Wrap in plastic wrap and refrigerate until completely chilled, several hours or overnight.

6. Cut the dough into rounds 1/8 inch thick and place on baking sheets.

7. Bake in a preheated 350 degree oven 10 minutes, or until lightly browned around the edges. Immediately remove the crackers from the baking sheets and cool on wire racks.

8. Store in airtight containers.