| 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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