Nannies Snacker Crackers Food

NANNIE'S SNACKER CRACKERS

Steps:

• Preheat oven to 250º. Empty crackers into a large bowl.
• Mix all other ingredients, except Seasoned Salt, in a small bowl, whisking vigorously.
• Pour liquid mixture over crackers, while stirring crackers gently - don't break them up. I find it best to pour the mixture in 3 additions, stirring well after each one and turning crackers from bottom of bowl to insure that all are evenly coated. Some of the mixture will sink to the bottom of the bowl and that is fine.
• Spread crackers evenly on 2 cookie sheets (with sides), trying to make sure there is only one layer. Any mix that has sunk to the bottom of the bowl can be scraped out with a spatula and poured over the crackers.
• Place into preheated oven (middle rack, or middle and lower if not room for 2 cookie sheets) for 30-35 minutes.
• Occasionally stir crackers and turn to insure even browning.
• Taste to make sure they are crisp, then turn oven off.
• Leave in oven until they cool if possible.
• Remove and place crackers in a covered container lined with a paper towel to absorb any excess oil.
• Sprinkle very, very lightly with Seasoned Salt -- a little goes a long way.
• Will keep longer than they will last - if you get my drift.
• NOTE: The seasoning mixture can certainly be adjusted to your own taste. Go easy on the salt. For some more heat, a few drops of Tabasco mixed into the oil would be great.

KIDS CAN MAKE: HEALTHY CHEESY CRACKERS

Steps:

• Whisk together the egg white, vinegar and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolk in a small bowl, covered, until ready to use.
• Pulse the flour, salt, mustard, paprika and turmeric in a food processor to combine. Add the butter, Cheddar and Parmesan, and pulse until the butter is completely broken up. Pour in the egg white mixture, and pulse until the dough comes together in a ball. (It's OK if it's a little wet.)
• Place the dough on a large piece of plastic wrap, and pat it into a 1/2-inch-thick square. Wrap it up, and refrigerate to chill and firm up the dough, about 1 hour.
• Position 2 oven racks at the top and bottom thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Roll the dough out on a large piece of parchment (to keep it from sticking to the counter) into a 10-inch square about 1/8 inch thick. (Dust the dough with flour if you find it too sticky.) Trim the edges to straighten the square, then cut it into 1-inch squares (a pizza cutter works great).
• Whisk 2 teaspoons water into the egg yolk. Brush the mixture over the tops of each cracker. Sprinkle each with the tiniest pinch of salt.
• Bake the crackers, 2 baking sheets at a time, until they are deep golden brown on the bottom, about 20 minutes, rotating the sheets about halfway through. Let the crackers cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
• Store the crackers at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 week.