See also:
- Animal Crackers - - Diabetic recipe which can be enjoyed by anyone. Uses Parmesan cheese and dehydrated vegetable flakes.
|
- Apple 'n' Nut Crackers from Recipe Source - - Sweet crackers made with all-purpose flour, whole wheat flour, ground pecans or walnuts, brown sugar, baking powder, salt, cinnamon or apple pie spice mix, and applesauce.
|
- Bran Crackers - - Wheat bran and protein powder are used in this flour-less recipe. From Lowcarb Friends.
|
- Coffee Crackers from Coffee World - - Versatile enough for a champagne brunch or a light dessert, these are made with regular and oat flours, strong brewed coffee, sugar, and butter or margarine.
|
- Cracker Recipes - - Assortment including Cheddar-cornmeal, Parmesan, and cream of rice crackers.
|
- Fondue Crackers from Recipe Source - - Yields 70-80 crisp crackers which taste like cheese fondue. For a more traditional fondue taste you can add Kirsch or cherry liqueur, and use both Gruyere and Emmenthal.
|
- Hard Tack - - This Civil War era recipe is adapted from instructions in the Dixie Gun Works catalog. From a Civil War message board.
|
- Kamut Crackers - - Recipe using kamut flour, or a blend of kamut flour and flakes.
|
- Mike's Crackers - - Made with soya powder, and ground almonds or walnuts. From Lowcarb Friends.
|
- Mystery Crackers from Recipe Source - - This no-bake recipe flavors the oyster crackers with buttery popping oil normally used for popcorn, cream of chicken soup mix, parsley, and garlic powder.
|
- Party Oyster Crackers - - Crackers are coated with powdered ranch salad dressing mix, oil, and lemon pepper seasoning, then baked.
|
- Rye Crackers - - Dehydrator crackers made with sprouted rye and wheat. From Living and Raw Foods.
|
- Sesame Crisp Crackers - - Made from whole wheat or rye flour, and soy flour. From Great River Organic Milling.
|
- Traditional Soda Crackers from RecipeSource - - Easy to make but taking a relatively long time. Initial rise of 20 to 30 hours, allowing the dough to increase in volume without developing a pronounced yeast flavor. Yield: 95-100.
|
|