<body> eat local challenge: seamonster family dinner pt. 2 <body>

Monday, August 07, 2006

seamonster family dinner pt. 2

I also thought it might be good to post the cracker recipe, though the majority of s'monsters copied it down, correct? I think there was an impromptu recipe swap while I was making the chowda!

These crackers taste sort of like cheezits and are satisfying to localvores because of their salty, snacky crunch! They're also easier to make than you might expect. Long live crackers!



Corn Crackers (from "The Laurel's Kitchen Bread Book")

1 cup cornmeal
1/2 cup whole wheat pastry flour
1 t salt
1/4 t baking soda
1/4 t chili pepper
2 T cheddar cheese, grated

1 T oil
1/2 cup buttermilk (I used skim!)

Preheat over to 350 degrees. Combine the cornmeal, flour, salt, baking soda and chili powder. Stir in the cheese. Mix the oil and buttermilk in a separate bowl. Add to the dry ingredients, forming a soft, moist dough. Add a little more milk if it's kinda dry (mine was and I did). Form into two balls.
Use two well-greased large baking sheets without sides (or in my case, a smallish pan with sides, though it is not recommended that you use the back of a pan). Flatten the balls one at a time, and with persistence, roll them to cover the baking sheets. The thinner, the better, so soldier on! Use a piece of wax paper or plastic wrap on top to keep the dough from sticking to the rolling pin (or in my case, the pint glass). With a pizza cutter or other utensil, score the rolled out dough into cracker-sized pieces.
Bake for 5-10 minutes, being careful not to let them get more than delicately brown. Break them up and enjoy!
This recipe can make as many as 80 two-inch crackers, so roll them thin! And share!

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