Crackle Thins Food

CRACKLE THINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans.
• In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce.
• In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed.
• On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles.
• Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.

CRACKLE THINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans.
• In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce.
• In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed.
• On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles.
• Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.

SESAME THINS (CRACKERS)

Steps:

• Toast the sesame seeds in a 350F oven for 10 to 15 mins, stirring occasionally, until golden brown.
• In a large bowl, combine seeds, flours and salt.
• Add oil, stir until the mixture comes together.
• Add just enough water (a tablespoon at a time) to form a workable dough.
• Divide dough into three equal portions.
• Roll one portion, until it's very thin (about 1/16 inch thick).
• Cut dough into desired shape (s)- use a wine glass/cookie cutter or a pizza wheel.
• Transfer them to parchment-lined cookie sheets.
• Bake the crackers for 25-30 mins, until they're beginning to brown around the edges.
• Remove them from oven and transfer to a rack to cool.

CHOCOLATE CRACKLE COOKIES

Steps:

• In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
• Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
• Preheat oven to 400°F and lightly grease 2 baking sheets.
• Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.

CRACKER CAKE

Steps:

• 9" by 13" baking pan.
• Layer as follows:.
• 1/3 of the Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer of crackers.
• 1/3 Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer crackers.
• 1/3 Cool Whip.
• Pie Filling.
• Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.

CRACKLE THINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans.
• In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce.
• In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed.
• On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles.
• Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.