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CATEGORY CUISINE TAG YIELD
Dairy Crackers 90 Servings

INGREDIENTS

1 c All-purpose flour
1 c Whole wheat flour
3/4 c Rolled oats (oatmeal),
Regular or quick cooking
(not instant)
1 ts Salt
1 ts Baking soda
1/2 ts Black pepper
1/2 c Sour cream
1/4 c Plus 2 Tablespoons water
1/4 c Molasses, light or dark
Salt for the tops

INSTRUCTIONS

"The surprising combination of molasses, sour cream, and oats produces an
intriguing blend of flavors in these hard crackers. Serve them in place of
graham crackers. 350~F. 20 to 25 minutes Preheat the oven to 350~F.
Stir together the flours, oats, salt, baking soda, and pepper in the food
processor or in a large bowl. Mix well.
In a separate bowl, combine the sour cream, water, and molasses. Mix well.
Add to the dry ingredients and blend to form a dough that will hold
together in a cohesive ball. The dough will be very sticky.
Divide into 2 equal portions for rolling. On a well-floured surface or
pastry cloth, roll out to approximately 1/4 inch thick. Sprinkle lightly
and evenly with salt and gently roll over the top with the rolling pin to
press the salt in.
With a sharp knife, cut the dough into 2-inch squares and place them on a
lightly greased or parchment-lined baking sheet. Prick each square 2 or 3
times with the tines of a fork.
Bake for 20 to 25 minutes, or until the edges have turned golden brown.
Yield: 80-90.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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