Cracker Fix


In the past month, I was stuck at the farm quite a bit. There was one point where I didn’t get out for two weeks because of snow and ice except for when my neighbor took me to the grocery store in his truck. I stock up, of course, preparing for that very thing, so other than a little cabin fever, it was all right. I never ran out of anything I absolutely needed. But sometimes there are things you just want. Like, some kind of snack-y thing. I have a cracker recipe I’ve been making for years, but I was in the mood for something different, so several times I made myself some snack crackers–for something to do, and something different to snack on.
I had Swiss cheese, and plenty of coarse ground black pepper, so I went with a Swiss-pepper cracker, but you can make these crackers any way you like, with any kind of cheese and any kind of seasonings. Just replace the cheese and seasonings in the recipe.
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How to make Swiss-Pepper Crackers:

1 cup all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon ground cayenne
1 cup shredded Swiss cheese
1/4 cup butter or margarine
1 egg, whisked
coarse ground pepper

Combine the dry ingredients in a mixing bowl. Add the cheese and butter. Using a pastry cutter, blend the cheese and butter into the dry mixture.
This will remain a very dry mixture. Add water a tablespoon at a time, mashing it into the dry mixture with a large spoon, until it forms a cohesive ball of dough. Do not let the dough become too wet! Be very careful adding the water. You want just enough to make a ball of dough and no more.
On a floured surface, roll the dough out.
Brush on the whisked egg then sprinkle with coarse ground pepper and salt. From here, you can shape your crackers any way you want!
Sometimes I cut narrow strips and twist them for cracker twists.
Other times I just cut them out flat.
Place crackers on a lightly greased baking sheet. Bake in a 400-degree oven for about 10 minutes, until slightly golden and crisp.
These are fantastic warm, right out of the oven, or cooled.
They take hardly any time at all to make, and they are so delicious–perfect for a snowed-in day, or a party, or just an any-day snack attack!

See this recipe at Farm Bell Recipes and save it to your recipe box.
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Posted by Suzanne McMinn on March 12, 2015  

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3 Responses | RSS feed for comments on this post

  1. 3-12

    I will try to make these to go along with my homemade summer sausage. I just made some today.

    Looks like a good recipe



  2. 3-18

    Rosemary and Olive Oil Triscuits are my favorite. I bet I could do a variation of that, and it will be delicious. I will try it.

  3. 3-24

    I made them last night. Very good, but too ‘hot’ for me. My Filipino son in law LOVED THEM! So gave my DD the recipe and said to have fun. I could see them with the swiss cheese and sesame seeds.

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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

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