Here are a few tips for baking your own crackers: 1. If you have cracker
dough stored in the freezer, it's like money in the bank for
spur-of-the-moment entertaining. 2. Baking sheets lined with parchment
paper make easy work of cleanup. 3. Keep an eye on the oven because baking
time may vary with each batch, depending on the heat and placement of the
sheets. 4. Crackers store well in airtight containers, but last even better
if frozen. 5. Homemade crackers usually are not as crispy as commercial
varieties. If they get a little limp hours or days after baking, revive
them by heating in a 275 degree oven. 6. To reheat or crisp crackers, bake
on ungreased cookie sheet at 350 degrees for 3-4 minutes.
Posted to Kitmailbox Digest by Patrick & Sarah Gruenwald
<sitm@ekx.infi.net> on Dec 28, 1996
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