Farmhouse Fresh Homemade Crackers Recipes

HOMEMADE ORANGE MARMALADE AND HAND-ROLLED WHOLE-GRAIN CRACKERS

Steps:

• Place the oranges in a saucepan with the sugar, 5 cups water, the lemon zest and lemon juice.
• Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally until the marmalade gels and thickens and a candy thermometer inserted in the marmalade reads 222 degrees F, about 2 hours 30 minutes.
• Ladle the marmalade into 4 hot half-pint canning jars, leaving 1/4-inch headspace. Wipe around the edges of the jar and place the lid in the center. Screw on the bands until tight, then place the jars in a canner filled with boiling water. The jar tops should be covered by 1 to 2 inches of water. Process for 10 minutes, then remove and set aside to cool.
• Serve the orange marmalade with Hand-Rolled Whole-Grain Crackers.
• Hand-Rolled Whole-Grain Crackers:
• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a large baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a food processor, pulse the almonds until finely ground. Then add the flour, salt, nutmeg and cloves and pulse again. While running the processor, add 1/3 cup water and the oil until combined and crumbly. Remove the cracker dough and form into a ball and place on a sheet of plastic wrap.
• Roll the dough between two pieces of plastic wrap to 1/8-inch thick. Cut into any shape using a rolling crinkle cutter, and then transfer to the prepared baking sheet, placing the crackers 1-inch apart. Brush some oil on top of the crackers and sprinkle the sesame seeds over the top. Pierce the cracker dough with a fork so they don't puff up. Bake until crisp and golden, 15 to 20 minutes. Transfer to a wire rack to cool. Yield: about 24 crackers

FARMHOUSE-FRESH HOMEMADE CRACKERS

Steps:

• In a large bowl, mix flour and next four ingredients; set aside.
• In separate bowl, beat egg and oil, then stir into dry ingredients just until it forms a COARSE meal.
• Add the water as needed--1 tablespoon at a time--until dough comes together and can be formed into a ball.
• On lightly floured table, cut dough-ball in half (set one aside).
• Shape dough into a 12x12 square (use your hands), wrap with plastic; chill for 30 minutes; repeat with other dough-ball.
• Preheat oven to 375; lightly oil TWO baking sheets, then dust with flour.
• Roll out one dough square (retain it's shape as best you can), to a thickness of 1/8 to 1/4-inch thick throughout.
• THINNER will be crispier, more delicate.
• THICKER will be heartier, hold up to heavier toppings or dippings.
• Lightly prick every half-inch or so--all over--then sprinkle with additional salt, pepper or other flavorings (see variations below), then roll once or twice more--very lightly to press toppings into the dough.
• Cut the dough into desired shapes --
• -- One-inch squares for tiny snack crackers.
• -- Two x three for appetizer crackers.
• -- skinny "straws" for breadsticks.
• -- Six equal pieces for "flatbread" crackers.
• -- Cookie cutters for round, stylish, uniform shapes.
• Transfer to prepared baking pans; bake for 8 - 20 minutes (thickness depends).until uniformly browned.
• Check crackers after 8 minutes; ones along the edge may be ready sooner.
• Cool completely, store in an airtight tin.
• These will also freeze nicely; defrost at room temp for 2 hours.
• VARIATIONS:.
• Cheese Crackers -- add 3°C shredded cheese (Cheddar, Asiago, Parmesan or any combination), along with 1/4°C ground almonds, 1 tsp dry mustard after mixing the wet with the dry ingredients.
• Rosemary & Olive Oil Crackers -- Replace canola with olive oil, add 1 tsp rosemary after adding water.
• Sesame, Poppyseed, & Onion Crackers -- Saute 1°C onion, 1 tsp salt in 1 T veg oil over med-hi heat until very brown; cool slightly, add BEFORE water. Before cutting, top the dough with 2 T. EACH poppy and sesame seeds, along with the salt.