|Cookie and Cracker Technology|
|by Samuel A. Matz|
This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing tec...
Results 1 - 10 of 61 for seeded crackers
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Preheat oven to ... to keep the crackers from puffing up. ... cholesterol, 51.59mg sodium, .52mg iron, 11.27mcg folate, 38.23mg phosphorus, 1.59IU Vitamin A.
Combine flours, seeds, salt and ... overmix or the crackers will be tough. ... reduce heat to 300 after first few minutes). Store in an airtight container.
Mix butter, flour, ... Sprinkle with poppy seeds. Bake at ... crisp. Sprinkle with cheese as you take pan from the oven. Cool on baking pan and separate.
Beat egg until ... Combine flour, celery seeds and salt. Add ... sheets. Bake at 400 degrees for 10 to 12 minutes or until lightly browned. Yield: 5 1/2 dozen.
Combine 4 cups ... sprinkle with sesame seed. Prick entire ... sugar, seasoned salt, salt, or grated Parmesan cheese may be substituted for sesame seed.
Combine flour, baking ... in the poppy seeds, mixing them ... 18-20 minutes until edges are lightly browned. Transfer to a rack to cool. Yield: 48 crackers.
Good served with ... Sprinkle with poppy seeds. 5. Bake ... Cool on baking pan and separate. 7. Store in airtight container. Refrigerate. Easy and tasty.
Blend-cut in butter. Add ice water. Roll thin and cut into squares. Bake at 325 degrees for 15-20 minutes.
Combine first 4 ingredients in bowl. Cut in butter until mixture is crumbly. Slowly stir in water with fork until moistened. Shape into ball, cover, ...
Combine last 4 ingredients. Pour over crackers. Bake in warm oven for 15-20 minutes. Store in Ziplock bag and use as needed for snacks or with drinks.
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