OYSTER CRACKER SNACK
Field editor Verona Koehlmoos of Pilger, Nebraska shared this quick-to-fix recipe. Everyone will be eating these crackers by the handfuls!
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 12 cups.
Number Of Ingredients 7
Steps:
- Place crackers in a large bowl. In a small bowl, combine the remaining ingredients; pour over crackers and mix well. Let stand for 2 hours. Store in an airtight container.
Nutrition Facts : Calories 168 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
JOY'S OYSTER CRACKERS-HOMEMADE
You really must check out Joy's blog at (the cooking of Joy)blog. This is her wonderful recipe- I could not resist in sharing it with you all. These crackers are so good and flavorful you can't just eat one handfull. I love oyster crackers- and with this recipe you can make the crackers as big or small as you want. I like to use...
Provided by Pat Duran
Categories Biscuits
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375^. Spray a jelly roll sheet or cover with parchment paper; set aside. --- Combine all dry ingredients in a food processor. Add butter chunks and pulse quickly, until it looks like coarse meal. Add the milk and process 3 seconds.
- 2. Remove to floured surface, knead 10 seconds-flatten slightly and wrap in plastic wrap. and chill dough for 30 minutes.
- 3. Divide the dough into 4 equal pieces, and working with one piece at a time(keep remaining pieces chilled), roll the dough out to 1/8-inch thickness and sprinkle with salt,if using.
- 4. Using a fork, poke the dough all over. Cut with your favorite small cutter, doughnut hole, or shot glass to the size desired.
- 5. Place the cut outs on the baking pan and bake for 5 to 7 minutes or just until light brown. Store in airtight container when COMPLETELY cool.
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EASY HOMEMADE OYSTER CRACKERS - FLOUR ARRANGEMENTS
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5/5 (1)Total Time 30 minsEstimated Reading Time 4 mins
- Whirl the first four ingredients in the bowl of a food processor. Add the butter and process until the mixture looks like coarse meal. Working quickly, turn on the food processor and pour the ice water through the feed tube, stopping before the dough comes together. Pinch a bit of the dough between your fingers. If it does not stick together, add a teaspoon more water and whirl briefly.
- Turn the dough out onto a large piece of plastic wrap. Use the plastic wrap to help you create a flat disk: fold the edges of the dough toward the center and press down to smooth out the roughness. Refrigerate dough for about 15 minutes.
- Roll the dough about 1/8-inch thick on a well-floured piece of parchment paper. Using a pizza cutter and a ruler, trim the dough into 1/2-inch squares, rectangles, or diamonds. Carefully transfer the cracker-lined parchment paper to a baking sheet. Don't worry about separating the crackers before baking.
- On the middle rack of an oven preheated to 375° F, bake the crackers until they just start to turn pale brown, about 15 minutes. Turn the oven off and crack the door open, leaving the crackers inside to cool and continue to crisp, about 30 minutes more. Remove from the oven and allow to cool completely. Separate crackers gently and serve. Store in a sealed container for up to a week.
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