cynupstateny
Well-known member
Southern Living that has rice cereal in them but they're kind of ugly. Putting packages together to mail and I thought it would be a good addition.
Looking for a t&t recipe for super crispy cheese crackers or wafers. Found one from
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melissa-dallas
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These are fabulous and hold up really well in shipping
I first found the idea in a 1800s cookbook. I thought it was crazy enough to try. I tweaked the recipe of course but I have made them probably 40 times with great success and nobody but nobody can tell what they started with. Trust me, they are GREAT.
SOUFFLÉD CRACKERS
Totally addicting - bet you can’t eat just one!
1 box Saltines (unsalted and use real Saltines, not imitation)
LARGE bowl of ice water
melted butter
garlic powder
Parmesan cheese
Cayenne pepper
Preheat oven to 400°. Use non-stick jelly roll pans, or grease regular pans.
Put 8 or 10 crackers into the water and soak for one minute, or until they start getting soft. Lift out and place on pans. Brush tops with melted butter and sprinkle garlic powder, Parmesan and a dash of Cayenne on each.
Bake until crisp -- 20 minutes or longer, depending on the oven- sometimes I find they take almost an hour. Cool and store in airtight container. Will keep for several weeks.
I will attempt to post a photo
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Cathys-Souffle-Crackers.jpg
I first found the idea in a 1800s cookbook. I thought it was crazy enough to try. I tweaked the recipe of course but I have made them probably 40 times with great success and nobody but nobody can tell what they started with. Trust me, they are GREAT.
SOUFFLÉD CRACKERS
Totally addicting - bet you can’t eat just one!
1 box Saltines (unsalted and use real Saltines, not imitation)
LARGE bowl of ice water
melted butter
garlic powder
Parmesan cheese
Cayenne pepper
Preheat oven to 400°. Use non-stick jelly roll pans, or grease regular pans.
Put 8 or 10 crackers into the water and soak for one minute, or until they start getting soft. Lift out and place on pans. Brush tops with melted butter and sprinkle garlic powder, Parmesan and a dash of Cayenne on each.
Bake until crisp -- 20 minutes or longer, depending on the oven- sometimes I find they take almost an hour. Cool and store in airtight container. Will keep for several weeks.
I will attempt to post a photo
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Cathys-Souffle-Crackers.jpg
cynupstateny
Well-known member
Going to try a half recipe of each. Thank you both!
Cyn, remember my little trick: basic cheesy cracker dough, but press it in a pizzelle iron. Oh my,
so thin and utterly crispy. Makes your mouth happy, but could lead to potential deadliness for your arteries, what with all the cheese and butter.
My electric press is called a Krumkake, but I also have a manual iron one for stove top. However, since I don't have a gas stove it just sits in the basement, forlornly waiting for Christmas to come and go without being used yet again.
so thin and utterly crispy. Makes your mouth happy, but could lead to potential deadliness for your arteries, what with all the cheese and butter.
My electric press is called a Krumkake, but I also have a manual iron one for stove top. However, since I don't have a gas stove it just sits in the basement, forlornly waiting for Christmas to come and go without being used yet again.
The rice krispy addition is popular--those have a LOT. Here is a slice and bake recipe
that is the way they are often made and would stand up to shipping. Southern cooks often use a cookie press to make really fancy shapes. They are just SO delicious.
There is another popular recipe that puts a whole pecan on top
https://www.bostonglobe.com/lifestyle/food-dining/2018/04/16/recipe-many-southern-cooks-make-spicy-slice-and-bake-cheese-wafers-for-all-occasions/lr0KVlXQ18KsCDabjqrLiI/story.html
that is the way they are often made and would stand up to shipping. Southern cooks often use a cookie press to make really fancy shapes. They are just SO delicious.
There is another popular recipe that puts a whole pecan on top
https://www.bostonglobe.com/lifestyle/food-dining/2018/04/16/recipe-many-southern-cooks-make-spicy-slice-and-bake-cheese-wafers-for-all-occasions/lr0KVlXQ18KsCDabjqrLiI/story.html
cynupstateny
Well-known member
Sadly I got rid of the pizzelle iron years ago . Going to check with friends
cynupstateny
Well-known member
Cathy: Made some of these this morning. First I want you to know that every recipe of yours that I
have tried turned out wonderfully well! Until this morning . So I know I did something wrong. Put the real unsalted saltines in the ice water and they fell apart after 20 seconds. Pulled them out and tried again. Stuck the new batch in the oven, which I calibrated last week, and set the timer for 15 minutes. Most of them had burned by then. Dumped them on a cooling rack and tried one when they cooled. Desperately needed salt, I only had unsalted butter, and tasted like a saltine with hot pepper.I'm going to try again but thought I'd ask you if you have any ideas.
have tried turned out wonderfully well! Until this morning . So I know I did something wrong. Put the real unsalted saltines in the ice water and they fell apart after 20 seconds. Pulled them out and tried again. Stuck the new batch in the oven, which I calibrated last week, and set the timer for 15 minutes. Most of them had burned by then. Dumped them on a cooling rack and tried one when they cooled. Desperately needed salt, I only had unsalted butter, and tasted like a saltine with hot pepper.I'm going to try again but thought I'd ask you if you have any ideas.
If you want a saltine cheese cracker these can't be beat. They are from a chef/restauranteur
here in Charlotte. They are delicious. Watch the time and temp for your oven--that is my only caveat.
https://www.cookiemadness.net/2011/02/03/roosters-famous-fire-crackers/
here in Charlotte. They are delicious. Watch the time and temp for your oven--that is my only caveat.
https://www.cookiemadness.net/2011/02/03/roosters-famous-fire-crackers/
G
Guest
Guest
I do have ideas
Hmmm- I have noticed over the years that saltines have changed. The last time I made these I noticed they started to fall apart quicker than "normal" so I pulled them out of the ice water just as they got soft and let them finish their "demise" on parchment paper on a cookie sheet.
Do you use a convection oven? I don't. And my oven tends to run a little slower. When the crackers go into the oven they are completely saturated with water and butter so it takes a long time to bake to dry them out. I do salt them a bit and also use parmesan on them along with granulated garlic. Skip the Cayenne if you don't like it- put something else on- poppy seed maybe?
I would love to have you successful with this recipe as they are just wonderful crackers. If you can't get them to behave for you I could send a few so you can taste how fab they are and maybe adjust your cooking time or lower the temp or something.
Hmmm- I have noticed over the years that saltines have changed. The last time I made these I noticed they started to fall apart quicker than "normal" so I pulled them out of the ice water just as they got soft and let them finish their "demise" on parchment paper on a cookie sheet.
Do you use a convection oven? I don't. And my oven tends to run a little slower. When the crackers go into the oven they are completely saturated with water and butter so it takes a long time to bake to dry them out. I do salt them a bit and also use parmesan on them along with granulated garlic. Skip the Cayenne if you don't like it- put something else on- poppy seed maybe?
I would love to have you successful with this recipe as they are just wonderful crackers. If you can't get them to behave for you I could send a few so you can taste how fab they are and maybe adjust your cooking time or lower the temp or something.
Curious had posted about Rooster Crackers a few years back-this link has several variations
of cheeses and spices. They are really very good and should ship well.
I usually put the oven at 475 then turn off. 500 was too hot and they burned.
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=120017
of cheeses and spices. They are really very good and should ship well.
I usually put the oven at 475 then turn off. 500 was too hot and they burned.
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=120017
cynupstateny
Well-known member
I'm going to put a bit more parm on them and try again. Thanks so much!
Yes,I read your post. Sometimes it's nice to have the links to the threads so we can see suggestions
and tweaks from our fellow swappers here. There happened to be quite a few good variations.
Also, Charley, when you paste a link in the message box instead of the Link URL box, we can't click on the link and have to take extra steps to copy and paste.
Just a helpful tip--thanks!
M
and tweaks from our fellow swappers here. There happened to be quite a few good variations.
Also, Charley, when you paste a link in the message box instead of the Link URL box, we can't click on the link and have to take extra steps to copy and paste.
Just a helpful tip--thanks!
M
G
Guest
Guest
That could certainly be it, Marilyn
