| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Unsifted flour |
| 1 | c | Unsifted whole wheat flour |
| 1/4 | c | Wheat germ |
| 1 1/2 | ts | Caraway seeds |
| 1 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1 | c | Chunky peanut butter |
| 1/2 | C(about) water | |
| 2 | tb | Cider vinegar |
| Milk | ||
| Coarse salt (optional) |
INSTRUCTIONS
All these come from "Best Recipes from the backs of boxes, bottles, cans & jars". Maybe the crackers could make an unusual appetizer..... In large bowl mix together flour, wheat flour, wheat germ, caraway seeds, salt and baking soda. With pastry blender or 2 knives, cut in peanut butter til coase crumbs form. Add water and vinegar; mix til dough holds together(if mix is too dry additional water may be added 1tbsp at a time). Divide dough in half. On lightly floured surface roll half of dough out to 1/8" thickness. Cut w/ 3" round cookie cutter. Repeat w/ scraps and remaining half of dough. Place on ungreased cookie sheet. Brush surface w/ milk. If desired, sprinkle w/ coarse salt. Bake at 375° for 13-15min or til browned and crisp. Remove from pan and cool on wire racks. Store in airtight container. Makes about 40 crackers. Posted to KitMailbox Digest by sadrod <pax@pacbell.net> on Nov 23, 1997
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