Buttery, shatteringly crisp and addictingly delicious, these buttermilk crackers are great for dips and spreads and are fabulous on charcuterie boards. They're also delightful served with soups and salads.
Buttery, shatteringly crisp and addictingly delicious, these buttermilk crackers are great for dips and spreads and are fabulous on charcuterie boards. They're also delightful served with soups and salads.
Buttery, shatteringly crisp and addictingly delicious, these buttermilk crackers are great for dips and spreads and are fabulous on charcuterie boards. They're also delightful served with soups and salads.
After trying a snack mix with the flavors of my favorite Everything bagel seasoning, a friend suggested I make it even more versatile with something other than oyster crackers. Now it’s a deliciously addictive snack! —Cyndy Gerken, Naples, Florida
Prepare a batch of this no-sugar old fashioned Apple Chilli Chutney Recipe—perfect with meats or as an appetizer alongside goat cheese, crackers, figs, and nuts
Are you getting tired of never finishing stale pastries? Next time, don’t waste them. Try turning your old croissants into thin, sweet, crispy treats.
Mia (an old friend of my husbands) and I met briefly 6 years ago as she packed up and moved away from Vancouver to Seattle. Over the course of those 6 years we somehow established a great friendshi…
This a record breaking post! I baked these crisp breads today and tonight, I’m blogging them! Is this because they are so good? Well, yes, and because a fan asked me to, and how could I say n…
I LOVE this recipe. In fact even my 11 year old son will eat half a jar at one sitting with crackers and cheddar cheese. This recipe is FANTASTIC and I have won awards for it at our local fall fair.
I love graham crackers. They’ve always been one of my favorite snacks. The other day I was running around the house being all busy-like, and munching on a graham cracker. I realized that I was just like my two-year-old niece, running around the house playing with her big sister, Honey […]
We have vintage Christmas recipes that will be holiday hits for years to come.
Glykinai - Sweet Wine Cakes (Crackers)
Explore Eudaemonius' 534747 photos on Flickr!
Best Food Choices While Gold Panning Last month, we shared a recipe for "Hangtown Fry" (link to prev. blog), a popular miner meal. This month, we’re back with another traditional recipe for miners: Hard Tack Biscuits. Hard tack bread was commonplace during the 49er gold rush, since its ingredients were relatively easy to acquire. As their name suggests, hard tack biscuits are traditionally hard and dry, and they’re definitely worth a try! Interested in learning more about how your predecessors dined? Follow the recipe below! Hard tack biscuits can be a filling meal while gold panning. Ingredients: lb flour ½ pint water ½ tablespoon sea salt Optional, for a less authentic but slightly tastier version: 2 oz. butter Substitute ½ pint skim milk for ½ pint water. Directions (traditional recipe): Combine flour, water, and sea salt in mixing bowl. Knead dough until thoroughly mixed. Roll dough out until fairly thin. Cut the dough into rounds using a biscuit cutter or the rim of a glass. Place on baking tray and use a toothpick to poke several holes in the surface of every biscuit (this will allow air to escape during the baking process). Bake slowly at 350 degrees until golden brown, about 30-45 minutes. Remove from oven and allow to cool. Directions (modern recipe): Combine flour and sea salt in mixing bowl. Combine milk and butter in a saucepan on low heat until butter is melted. Add the milk and butter mixture to mixing bowl and knead until dough forms. Roll dough out until fairly thin. Cut the dough into rounds using a biscuit cutter or the rim of a glass. Place on baking tray and use a toothpick to poke several holes in the surface of every biscuit (this will allow air to escape during the baking process). Bake slowly at 350 degrees until golden brown, about 30-45 minutes. Remove from oven and allow to cool.
Old Fashioned Oatcakes…sort of. Perfect for quick breakfasts or packed lunches, these old fashioned oatcakes can be made plain or with lightly spiced flavour.
One of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for my family year-round! I also make it into a pie with a graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois
Graham crackers are the embodiment of nostalgia. I'd always been happy with the ones in the red box at the supermarket—until I tried our homemade ones. The difference in texture is immediately apparent. These cookies are less flaky and crumbly than the store-bought version, and they have a great snappy crunch. We also use a high-quality cinnamon, which has a nice spicy quality.
This classic recipe for Cracker Jack Cookies goes back to the 1930s. These cookies have a mixture of oatmeal, coconut, and rice crispies to create a chewy cookie with a crunch.
Bologna salad is an old fashioned classic recipe that tastes just like something Grandma would make. Reminiscent of Oscar Meyer's sandwich spread, you'll love this on crackers or as dip.
This old fashioned version of a cheesecake has been a staple in my family for as long as I’ve been alive. The filling is less sweet than most cheesecakes, but the sugared graham cracker crust makes up for it. However, when I finally looked my old family recipe up in a cookbook, I was surprised at what I found.The first time I attempted my grandmother’s infamous cheese torte, I was astonished her recipe card actually yielded an edible product.
Discover the delectable taste of Nanaimo bars, a classic Canadian dessert! This easy-to-make treat consists of a buttery base, creamy custard filling, and a chocolate ganache topping.
Arnott’s is no longer selling their Lattice biscuits, but this recipe shows you how to turn their SAO crackers into DIY versions, just by glazing them with a simple sugar syrup. If you prefer the thinner Salada biscuits, you can easily substitute SAOs for Saladas.
Old English Potted Cheese is so fantastic, I'm giving a reminder to spread it on crackers, bread or crostini. Try to resist eating it by the spoonful!
INTRODUCTION I am cracking my head what should be my breakfast tomorrow. I have been neglecting the preparation of breakfast bakes the last two days as I was rather busy. Therefore, the kids have e…
Balkan butter bread, the perfect compliment to any meal.
Fried bologna sandwiches are a Southern classic. Here is the right way to make your own fried bologna sandwich that smells (and tastes) as good as you remember.
food vendors on Avenue de Paris in Beirut, Lebanon. Source: guardian.co.uk, Photograph: Peter Rayner/Axiom As I was searching for photographs of life in Beirut, I came across these ones showing food vendors on Avenue de Paris selling kaak. They reminded me of the vendors selling simit in Istanbul which might be the main reason why I liked the photos and the sesame bread in the photos much better. Anyways, a friend of mine traveled to Beirut a couple of months ago and I e-mailed and asked her about this special kind of street bread to see whether she ever ate them. I learned that she had become a fan of them right away and sent me a recipe advising me to give it a try as soon as possible and I did. The purse-like bread was beyond my expectations. It came out puffy with a fabulous smell filling the whole house. We gulped them down warm with cheese and yogurt. I sprinkled some za'atar on some of them along with sesame which also contributed a great deal to the overall taste of the bread. I made them in two different sizes. I sent the photos to the same friend and she replied saying that they looked pretty the same as the ones she saw in Beirut. Since it was my first time with such a specific kind of bread, I was so glad with a big smile on my face after getting that feedback. For more information and photos of kaak, please visit http://www.tasteofbeirut.com/2010/01/kaak-street-bread-2/ Ingredients 1 1/2 cups warm reduced-fat milk 1 tablespoon olive oil 2 cups bread flour 1-2 tablespoons more flour for flouring and rolling 1 cup whole-wheat pastry flour 1 tablespoon sugar 1 teaspoon salt 1 envelope rapid rise yeast For topping 1 large egg 1/2 cup sesame seeds (1 tablespoon per kaak) Directions 1. In the pan of an electric bread machine, add ingredients in the order recommended by the yeast manufacturer. Set for the dough cycle. 2. When done, remove dough from pan, cover with a clean towel and let rest for 10 minutes. 3. Divide into 8 equal parts, each weighing about 100 grams. With a floured rolling pin on a floured surface, roll each part into a large, 6-7 inch circle. Use a small, 2-inch glass to cut a small circle out, near the edge of each large circle: 4. Place rings on two greased baking sheets. Beat the egg and 1 TBS water with a fork. Brush each ring with the mixture and sprinkle with about 1 TBS sesame seeds: 5. Cover loosely with plastic wrap and let rise for 30 minutes, or up to an hour. 6. Heat oven to 200°C. Bake about 10 minutes, or until golden and puffed. Serve immediately.
Old English Potted Cheese is so fantastic, I'm giving a reminder to spread it on crackers, bread or crostini. Try to resist eating it by the spoonful!
An old meat paste recipe that was given to my mother in the 1950's. It is very easy to make and goes well on crackers as pate or on sandwiches. I recently made it as my grandson who is 14 months won't swallow lumpy food and I found this to be an excellent way to get him to eat a little meat.
