Guest guest Posted April 18, 2002 Report Share Posted April 18, 2002 At 06:49 AM 4/16/2002 +0000, you wrote: >Has anyone made the crackers in NT? If so, how were they? Anyone try >to make them as cheezy-crackers, if you have how'd you do it? > >I'm wanting to make some crackers for my niece who devours those >nasty store bought cheese crackers and peanutbutter (they are just >happy she eats! Picky thang). I've Just gotta to get something >better in the child! :~) Still working on Mom and Dad in the mean >time...LiSaC It depends how " NT " you want to be. Any soaked/ground grain can be used with a cheese-cracker recipe (there are lots of them floating around), but I've not had much luck with crackers in general. Now, I don't know the NT status of manioc flour (tapioca) -- it has been used by natives in Brazil forever, but it's poison in it's native state so by the time it's for sale it's basically as nutritious as wallpaper paste, like most flours. But it would not contain phytates either! They use it to make a truly luscious delight that my picky daughter and hubby and everyone else goes crazy for, called " Pau queso " , or " cheese bread " . It's basically tapioca flour and cheese, and puffs up like a cream puff. Actually it tastes like a cross between a cream puff and Cheetos, only it's made with good oil (whatever you put in it), and cheese (which is as good as your source of cheese) and eggs. If you want to cheat and not find sources for tapioca flour, you can also buy a mix, called Chebe bread, at www.chebe.com. And at some health-food stores. I use the mix -- yeah, it's a packaged product but it gets along with everyone and contains no rancid oils (you add oils, eggs, and cheese). Super easy and very addicting. The real cheese flavor comes through nicely. You can also wrap it around some meat, like hamburger or sausage, before cooking, for a quick meal. I guarantee your niece will like them! Heidi Schuppenhauer Trillium Custom Software Inc. heidis@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2002 Report Share Posted April 18, 2002 Oh Heidi, you got me slobbering on the keyboard! That sounds sooo good! I know my hubby will really like. Heck it might be one of those things that is worth cheating over. So I guess you don't have to soak tapioca flour. I think I might have some flour in the frig. If so, I know what I'm trying tomorrow! Slerp, slerp...LiSaC >>>> They use it to > make a truly luscious delight that my picky daughter and hubby and everyone > else goes crazy for, called " Pau queso " , or " cheese bread " . It's basically > tapioca flour and cheese, and puffs up like a cream puff. Actually it > tastes like a cross between a cream puff and Cheetos, only it's made with > good oil (whatever you put in it), and cheese (which is as good as your > source of cheese) and eggs. > > If you want to cheat and not find sources for tapioca flour, you can also > buy a mix, called Chebe bread, at www.chebe.com. And at some health-food > stores. I use the mix -- yeah, it's a packaged product but it gets along > with everyone and contains no rancid oils (you add oils, eggs, and cheese). > Super easy and very addicting. The real cheese flavor comes through nicely. > You can also wrap it around some meat, like hamburger or sausage, before > cooking, for a quick meal. I guarantee your niece will like them! > > > Heidi Schuppenhauer > Trillium Custom Software Inc. > heidis@t... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2002 Report Share Posted April 18, 2002 >If I'm remembering correctly,you can spread butter on the cracker " dough piece " after you have it rolled out real thin (and before baking). Then fold over and roll out thin again. You can do that several times filling the cracker with tasty butter. Anyone make them that way? Dennis I think that you just brush melted butter on after they are rolled out and that's it...just be generous and then there is no need to fold, etc. Also I would think that they would get too crumbly with the layers of butter inbetween. One thing: (maybe you all realize this) I just roll mine out in two big rectangles, put them on parchment paper on two cookie sheets, generously slather melted butter over the top. Once they are dry, I just " crack " the " crackers " into appropriate sized hunks and throw them in my container for keeping. Alot easier than cutting out individual crackers...oven-space saving too. Sonja Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2002 Report Share Posted April 18, 2002 > If you want to cheat and not find sources for tapioca flour, you can also > buy a mix, called Chebe bread, at www.chebe.com. And at some health-food > stores. I use the mix -- yeah, it's a packaged product but it gets along > with everyone and contains no rancid oils (you add oils, eggs, and cheese). > Super easy and very addicting. The real cheese flavor comes through nicely. > You can also wrap it around some meat, like hamburger or sausage, before > cooking, for a quick meal. I guarantee your niece will like them! I can vouch for this. Chebe is delicious, but as you said it's also pretty devoid of nutrition. I've used it to make a GF pizza crust (using a romano, parmesan blend for the cheese) and it was fabulous. The GF cheesy rolls (basically left over from the crust) were fantastic too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2002 Report Share Posted April 19, 2002 Here's a wonderful cracker recipe. It's a slight variation to those in the book. When my kids have friends over we just tell them they are wheat thins. I had one little girl tell me she wanted to know what store we bought our wheat thins at because they were a lot better than any her Mom ever bought! Crackers 1-1/2 c clabberred milk 1 cup butter 5 plus cups spelt flour (hard red wheat flour doesn't work) Blend all ingredients together and let sit 12 - 24 hours in a warm place covered with a damp towel. It should be a pretty stiff dough or you will never be able to roll it out. Add salt to taste (about 3/4 T). Knead it a bit to get the salt crystals to dissolve. Roll it out on an ungreased PIZZA STONE (this is a must!) until it is paper thin. Using a pizza cutter, cut them in the size and shape you want. Sprinkle with salt. Sometimes I grate some parmesan on them as well. Bake at 375 for 10 - 15 minutes. You want them baked but not crispy. They should just barely be starting to brown. Remove from the oven. Remove immediately as they will continue to cook. Transfer to the dehydrator and dry until crispy. This is enough for several pizza stone's worth. The problem is, it's hard to make them if you just have one stone as once the stone is hot it's a challenge to roll them out as the dough gets real sticky. I have several stones so I just rotate which ones I'm using and it works great but if you're using just one stone allow cooling time inbetween them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2002 Report Share Posted April 19, 2002 Is the dough too stiff to use a manual Atlas pasta maker to roll it thin? I could do this if I could roll it with the Atlas. How could you dry them without a dehydrator? ine -----Original Message----- From: BrenRuble@... [mailto:BrenRuble@...] Sent: Friday, April 19, 2002 1:28 AM Subject: Re: Crackers Here's a wonderful cracker recipe. It's a slight variation to those in the book. When my kids have friends over we just tell them they are wheat thins. I had one little girl tell me she wanted to know what store we bought our wheat thins at because they were a lot better than any her Mom ever bought! Crackers 1-1/2 c clabberred milk 1 cup butter 5 plus cups spelt flour (hard red wheat flour doesn't work) Blend all ingredients together and let sit 12 - 24 hours in a warm place covered with a damp towel. It should be a pretty stiff dough or you will never be able to roll it out. Add salt to taste (about 3/4 T). Knead it a bit to get the salt crystals to dissolve. Roll it out on an ungreased PIZZA STONE (this is a must!) until it is paper thin. Using a pizza cutter, cut them in the size and shape you want. Sprinkle with salt. Sometimes I grate some parmesan on them as well. Bake at 375 for 10 - 15 minutes. You want them baked but not crispy. They should just barely be starting to brown. Remove from the oven. Remove immediately as they will continue to cook. Transfer to the dehydrator and dry until crispy. This is enough for several pizza stone's worth. The problem is, it's hard to make them if you just have one stone as once the stone is hot it's a challenge to roll them out as the dough gets real sticky. I have several stones so I just rotate which ones I'm using and it works great but if you're using just one stone allow cooling time inbetween them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2002 Report Share Posted April 19, 2002 Not looking at NT right now, but I think it said to roll them out to 1/8 " , which I did. I dried them in a dehydrator. Carmen >>>>They were way too tangy and hard. Carmen Hmmm, did you make them really thin? I wondered about the tanginess. Well, I'll give it a try and see what happens. Oh, how did you dry them? LiSaC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2002 Report Share Posted April 20, 2002 It's too sticky. Even though it's stiff it's still very sticky. Although you're rolling it out, you're still pressing it into place as it sticks so bad to the rolling pin. I don't use any added flour as it wouldn't be soaked then. You can eat them without dehydrating them, they just aren't as good. They get real crispy in a dehydrator just like a wheat thin. You could try letting them sit on a rack in the oven with almost no heat overnight and see if it would do the trick. Good luck. Quote Link to comment Share on other sites More sharing options...
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