SWEDISH HARDTACK - GRANDMA FORSS' RECIPE
Make and share this Swedish Hardtack - Grandma Forss' Recipe recipe from Food.com.
Provided by Karen H.
Categories Breads
Time 1h30m
Yield 48 Rounds, 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees, Combine all dry ingredients in large mixing bowl. A Kitchenaid works best.
- Alternate adding the melted butter and the buttermilk to the dry ingredients until dough is very sticky and tacky but quite firm. It won't pull away from the bowl like a bread dough would.
- Generously flour work surface with whole wheat or rye flour. Use a regular rolling pin to roll out a sheet large enough to cut out (6) 5" rounds at a time. I make mine 5" round with a 1 inch hole in center. I like them thin, less than 1/8 thickness. After cutting out rounds, roll over them with your deep-notched hardtack rolling pin. If you do not have one feel free to prick rounds with a fork to prevent bubbling.
- Back in a 425 deg. oven for 8 to 12 minutes depending on thickness.
- After all are baked, turn the oven down to its lowest setting (150-170) and bake for an additional hour to make crackers extra crispy.
Nutrition Facts : Calories 81.1, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.5, Sodium 139.9, Carbohydrate 13.9, Fiber 1.6, Sugar 3.4, Protein 2
GRANDMA ALMA'S CHICKEN AND DUMPLINGS
Provided by Cat Cora
Time 1h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve.
- Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve.
- Yield: 2 to 4 servings as a side.
GRANDMA ALMA'S SWEDISH HARDTACK
This is a delicious and yummy cracker passed down from my Swedish grandmother. It is a great and economical alternative to store-bought crackers and processed snacks. Big hit with kids, and a great way to sneak some healthier snacks into their everyday diet. Fast, easy, and great results!
Provided by Dunbarmama
Categories Crackers
Time 30m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix oats, flour, baking powder, and salt together in a bowl. Fold in butter. Mix in milk until dough comes together in a ball.
- Divide dough into thirds. Roll out very thinly on a floured surface using a Swedish or notched rolling pin. Cut into 2-inch pieces and place on a baking sheet.
- Bake crackers until tops are just very slightly golden, 10 to 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 9 g, Cholesterol 5.6 mg, Fat 2.5 g, Fiber 1.4 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 108.8 mg, Sugar 0.4 g
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