| 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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