| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Crackers | 60 | Servings | |
INGREDIENTS
| 1 | c | Whole wheat flour |
| 1 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 4 | tb | (1/2 stick) butter or |
| Margarine, softened | ||
| 2/3 | c | Jellied or whole berry |
| Cranberry sauce | ||
| 1 | Egg white, lightly beaten, | |
| For glazing the tops |
INSTRUCTIONS
"Tart and tangy, these crackers capture the distinctive flavor of cranberries. Serve them with wine or apple juice as an ideal starter for a fall picnic. 325~F. 20 to 25 minutes Preheat oven to 325~F. Stir together the flours and salt in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Add the cranberry sauce and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to about 1/8 inch thick. With a cookie cutter or a small glass, cut the dough into 2-inch circles. Prick all the way through each circle with a fork in 2 or 3 places. Bake for 10 minutes. Brush the tops with egg white and continue baking another 10 to 15 minutes, or until lightly browned and crisp. Cool the crackers on a wire rack. Yield: 50-60. VARIATIONS: For a crunchier cranberry cracker, add 1/4 cup Grape Nuts cereal or chopped, toasted walnuts with the flours. If necessary, add additional cranberry sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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