Ice Water Crackers Recipes

PUFFED MONTPELIER CRACKERS

Puffed Montpelier Crackers image

Provided by Marilyn Stout

Time 1h

Number Of Ingredients 4

Ingredients

Montpelier crackers
Ice water
Butter
Paprika (if desired)

Steps:

Allow at least two whole crackers per person. Split each cracker in half.
Put ice cubes into a large bowl of cold water. When the water is very cold, put in the split cracker halves. Have ready some clean damask napkins, the kind that are getting a few thin places in them. At the end of three minutes - or sooner, if they seem to be getting too soft - remove the crackers from the ice water. A pancake turner with holes in it is best for this. If the crackers stay in too long, they will fall to pieces; if not long enough, they will not puff.
When they have drained for about five minutes, put them into iron dripping pans and dot them thickly with soft butter. Dust them with paprika, if you wish. Heat the oven to 450 to 500 degrees and bake them until they are puffed, crisp, and golden brown. They should be done in 25 to 35 minutes.
It is hard to get on too much butter. Always allow at least an hour for the whole process, as nothing is less attractive than a puffed cracker that has changed its mind and decided to be a wet blotter. It should show no symptoms of ever having been near the water. If you didn't put on enough butter the first time, add some more halfway through the baking. There is no use making them if you are not going to be reckless with butter.

ICE WATER CRACKERS

Ice Water Crackers image

Modified from Lost Recipes Cookbook. Yummy, buttery crackers perfect for a starter with soft cheese. I like them at tea, with Laughing Cow swiss wedges and quince paste.

Provided by muddwife

Categories < 30 Mins

Time 30m

Yield 24 Crackers

Number Of Ingredients 3

Ingredients

24 saltines
ice water
1/3 cup unsalted butter, melted

Steps:

Heat oven to 400 degrees.
Soak crackers, 3 at a time, in ice water in a large bowl until they start to soften slightly, about 1 minute. Carefully remove crackers to a doubled tea towel. Let drain 5-8 minutes.
Pour the butter into a 13X9 baking dish. Gently place crackers in the dish in an single layer.
Bake 15-20 minutes until lightly browned and crisp, checking regularly to prevent burning.
Remove crackers to a cooling rack and cool completely.

Nutrition Facts : Calories 35.2, Fat 2.8, SaturatedFat 1.7, Cholesterol 6.8, Sodium 33.8, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 0.3

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