Dill Weed Crackers Recipes

DILL SEASONED OYSTER CRACKERS

Steps:

• Preheat oven to 250 degrees. Cover a large rimmed baking sheet with aluminum foil.
• In a medium mixing bowl combine all ingredients and toss until fully all oyster crackers are equally covered in mixture. Spread in a single layer on baking sheet.
• Bake for 20 minutes. Turn off oven and allow to sit for an additional 20-30 minutes. Crackers might be lightly brown, but pretty much maintain the same original color.
• Remove, serve warm or place in an airtight container. Crackers will still good for at least a month if stored properly.
• If you've tried this recipe, come back and let us know how it was!

DILL-SEASONED OYSTER CRACKERS

Steps:

• Preheat oven to 250°F. For easier cleanup, line a rimmed baking sheet with aluminum foil and set aside.
• To a large mixing bowl, add oil, dill, garlic powder and salt. Whisk or stir to combine well.
• Gently stir in oyster crackers, so that each cracker is coated in the oil and seasonings.
• Transfer crackers to prepared baking sheet and bake for 15 minutes, stirring once halfway through baking.
• Let crackers cool on baking sheet for 1 hour, then transfer to an airtight container to store.

DILL WEED CRACKERS

Steps:

• Warm oil to dissolve dressing mix.
• Stir well.
• Add the rest of the ingredients and mix.
• Pour over crackers and toss gently.

HOMEMADE SODA CRACKERS

Steps:

• Try Chuck's homemade soda crackers and you'll never go back to the store-bought ones.
• In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.
• In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.
• Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.
• Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)
• Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.
• Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.
• Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.
• Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.
• Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.

DILL RANCH SNACK CRACKERS

Steps:

• Dump crackers into big bowl.
• In small bowl, stir together the oil, dressing mix, and dill, mixing well.
• Pour over crackers, and stir until very well blended.
• Over an hours time periodically stir the crackers.
• Pour into a gallon ziploc bag.
• Enjoy!

DILL CRACKERS

Steps:

• 1. Pre heat over to 350 degrees
• 2. In a large bowl, combine dressing mix, dill weed, cayenne pepper and garlic powder.
• 3. Pour in oil and stir well
• 4. Pour crackers and oil mixture into a 13x9 non-stick pan and place in oven for 10 minutes. After the 10 minutes, stir to coat all crackers and return to the oven for another 5 minutes
• 5. Remove from, oven, keep crackers in pan and allow to completely cool. Enjoy!!

OYSTER CRACKER SNACK

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.

RANCH STYLE OYSTER CRACKERS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.
• Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.

RANCH OYSTER CRACKERS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
• Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.

DILL OYSTER CRACKERS

Steps:

• Put crackers on jelly roll pan.
• Mix remaining ingredients and blend together well.
• Pour over crackers.
• Bake at 250 for 1 hour.
• Stir them every 15 minutes during baking.
• Allow to drain on paper towels.
• Store in airtight container.
• These are really good in soups too.