Name: Barley-Oat Crackers
Ingredients: 1 1/2 c Rolled oats (oatmeal); 1 1/2 c Barley flour (if; Unavailable, use all-; Purpose flour); 1/2 ts Salt; 1/8 ts Baking soda; 1/3 c Vegetable shortening; 1 tb Honey; 1/2 c Warm water

These gifts were not the possession of the primitive Christians as such; nor for that matter of the Apostolic Church or the Apostolic age for themselves; they were distinctively the authentication of the Apostles. They were part of the credentials of the Apostles as the authoritative agents of God in founding the church. Their function thus confined them to distinctively the Apostolic Church, and they necessarily passed away with it. Of this we may make sure on the ground both of principle and fact; that is to say both under the guidance of the New Testament teaching as to their origin and nature, and on the credit of the testimony of later ages as to their cessation.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Crackers	70	Servings

INGREDIENTS

1 1/2	c	Rolled oats (oatmeal)
1 1/2	c	Barley flour (if
		Unavailable, use all-
		Purpose flour)
1/2	ts	Salt
1/8	ts	Baking soda
1/3	c	Vegetable shortening
1	tb	Honey
1/2	c	Warm water

INSTRUCTIONS

"Barley flour gives these crackers lightness, and the oats provide a sweet,
nutty flavor. For those cracker-lovers who are allergic to wheat, oats and
barley are a blessing. Try these crackers with a glass of cold, freshly
squeezed orange juice for a quick and nutritious breakfast. 350~F. 15 to 20
minutes Preheat the oven to 350~F.
Grind the oats in a blender or food processor to a fairly fine consistency
(about 25 pulses with the food processor). In a large bowl or in the food
processor, mix the oats with the flour, salt, and baking soda. Cut in the
shortening until the mixture resembles coarse meal.
In a small bowl, dissolve the honey in the warm water and slowly blend this
sweetened water into the flour mixture until the dough will hold together
in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or
pastry cloth, roll thin, 1/8 inch. Cut out 2-inch crackers with a cookie
cutter, juice can, or knife and arrange on a lightly greased or
parchment-lined baking sheet.
With the tines of a fork, prick each cracker 2 or 3 times. Bake for 10
minutes. Turn the crackers over and bake another 5 to 10 minutes, or until
very lightly browned. The flavor of these crackers is best if they are not
allowed to become more than pale brown.
Cool the crackers on a rack. Yield: 60-70.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”