Easy Homemade Crackers

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crackers

This is a super simple recipe that can be made very flavorful with adding a few spices, herbs or seeds.  It is great on its own.  I will list the base recipe first and then list some suggested ideas for different flavors.

Ingredients:

2 cups whole wheat pastry flour  (gluten free a/p flour would work well here also)
1/2 teaspoon salt
2/3 cup warm water
1/3 cup olive oil
butter or coconut oil to grease the pan

Directions:

1. Heat the oven to 375 degrees F.

2. Put the flour, salt, warm water, and olive oil in a bowl, and stir until all the flour is absorbed. It will be very doughy, stir by hand untill it is just all combinded (don’t over-mix, should take less than a minute.

3. Take a cookie sheet, the largest one you have, and grease with butter or coconut oil.

4. Put the dough on the tray and smooth it out to a even layer. I used a rolling pin with some oil on it, then some flour, whatever works for you.  Don’t worry about having perfect edges, rustic is good.

5. Take a knife and cut the dough into rectangles or squares…whatever makes you happy. Sprinkle the top with a bit more salt (optional)
(You could also roll these out onto some parchment paper and use cookie cutters to create shapes…would be a fun project if you have little ones around)

7. Bake 15 minutes, or until golden. The crackers will become more crispy after they cool a bit

The potential variations for this recipe are endless: cheese, herbs, nuts and seeds, spices.  You could add about a tablespoon of sugar or stevia and a teaspoon of  cinnamon and I bet that would be good.  In the picture we added a teaspoon of onion powder, a tablespoon of chia seeds and a tablespoon of sesame seeds.

If you end up with a fantastic combo please let me know!

aunthollysig

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Show 4 -The Wisconsin Vegetable Gardener Extra Podcast -A 10 minute Show for the Gardener on the Go

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Show 4 – A 10 minute Show for the Gardener on the Go!

Joey and Holly talk all having a better garden next year.  Ideas on what to plant, improve your soil, and get the best yields.
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Chocolate Orange Jelly

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chocoorangejelly

This jelly is so good.  The recipe is from Christina Ward who is the Master Food Preserver for Milwaukee County.  She teaches several classes year round through the Milwaukee Recreation Department on canning & preserving.  Here is a link to her facebook page: https://www.facebook.com/pages/Kick-Out-the-Jams/201114329950278?ref=stream If you ever get a chance to take a canning or food preservation class I would highly recommend it.   Either way, this jam is delicious. I made some in the class and in turn made more for gifting.  My loved ones were impressed and to be honest this jam is super easy to make.  Here is how you do so.

What you need:

4 cups (1 quart orange juice)
2 cups sugar
1/2 to 1 cup cocoa powder
2/3 cup pectin for low-sugar recipes
2 tablespoons lemon juice

Method:

In a heavy bottom pot cook orange juice over medium-high heat untill simmer.

Add lemon juice and then add pectin and stir thoroughly.

Bring to a boil and then add sugar and stir just untill combined. Then once that is back to a boil let is boil for 1 whole minute.

Remove from heat and stir in cocoa powder.  You need to make sure it is well combined so use a whisk and make short fast circles with it.  You start with 1/2 cup of cocoa, give a taste and add more if needed.

Remove foam/froth with a slotted spoon.

Pour into warm sterized 1/2 pint jelly jars leaving 1/2 inch head space.

Process in a boil water bath canner for 10 min.

Yields about 6 half-pints.  Can be doubled.