Cheddar Pennies Delicious cheddar penny cookies!!! Makes 70 pennies. I think I found this recipe on Allrecipes.com 1 to 1½ cups sifted all-purpose flour 1 pinch salt 1 pinch cayenne pepper 6 ounces shredded Cheddar cheese 1/2 cup butter, melted Mix together the flour, salt and cayenne pepper. Stir in the Cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4" slices. If dough is too soft, it can be chilled until firm. Place slices on a lightly greased cookie sheet so they are 1" apart. Bake at 325º 20-25 minutes, until the bottoms are lightly toasted and the tops are firm. Cool completely before serving. Store in an airtight container at room temperature. Sesame Seed Whole-Wheat Crackers From a Womens Day or Family Circle back in the 1970's. My kids rolled out a lot of these on rainy Indiana afternoons. Wheat germ can be used instead of the sesame seed. 1 C flour 1 t. salt 1 C whole wheat flour 3 T. oil 1/2 C sesame seeds 2 T. molasses Combine ingredients with 1/2 C water until well mixed. Gather into a ball and knead several times. Divide in half. Roll each half out to fit a lightly buttered 18 x 1 4cookie sheet. Cut into 2" squares with a pastry wheel. Prick surface of each cracker with tines of fork. Bake at 350 for 10 mins or till lightly browned and crisp. Cool and store in airtight tin. Makes about 9 dozen. Oatmeal Crackers Another Womens Day or Family Circle recipe. I made a few variations, and prefer these over the Sesame Seed crackers, which came from the same magazine as above. Notice theres very little fat. 1 1/3 C flour 1/2 t. each baking soda and baking powder 1/3 C buttermilk 1/3 C soy flour (adds protein, but can leave out, just use more flour) 1 C rolled oats 3 T. olive oil 2 T. honey or molasses Combine ingredients with 1/2 C water until well mixed. Gather into a ball and knead several times. Divide in half. Roll each half out to fit a lightly buttered 18 x 14" cookie sheet. Cut into 2" squares with a pastry wheel. Prick surface of each cracker with tines of fork. Bake at 350 for 10 mins or till lightly browned and crisp. Cool and store in airtight tin. Makes about 9 dozen. Sesame Cheddar Sticks This recipe came from a Womens Day or Family Circle, but I found it kind of tasteless, so I changed a few things. The original recipe called for 1/2 C margarine, 3T Worcestershire sauce and 2 t. cold water instead of the buttermilk, brewers yeast, mustard & chili seasoning. Real good with salad. 1 1/2 C flour 1 t. brewers yeast 1/2 t. salt 1 C sharp cheddar 1 t. dry mustard 1 T. sesame seeds 1/3 C buttermilk 1 t. chili seasoning (opt.) Combine all ingredients except buttermilk with pastry blender till crumbly. Stir in buttermilk and shape into a ball. Handle lightly. Roll out on lightly floured board 1/ 4" thick. Cut into 3" x 1/2" strips. Place on ungreased baking sheets and back at 400 for 8-10 mins till golden. Whole Wheat Crackers This recipe came from Grit Magazine, 4/7 - 4/13/91. Makes about 60 crackers. 1 t. dry yeast 1/ 4t. sugar 1/ 4C whole wheat flour 1/3 C warm water 1/ 4t. salt 1/ 4t. baking soda 2 T. oil 1 C flour 1 slightly beaten egg white Dissolve yeast in warm water. Stir in oil, sugar & salt. In medium bowl mix flours & baking soda. Add yeast mix. Knead thoroughly. Chill in plastic bag for 1 hr. Roll out on flour into 12x10" rectangle. Fold in thirds & roll out again. Repeat twice more. Let rest 10 min. Cut in half & roll each into 1 4x 10" rectangle. Cut into 2" squares, prick well & brush with egg white mixed with 1 T. water. Sprinkle with coarse seasoned salt. Bake on greased baking sheet, 350, 10-12 min.

I had a wonderful recipe that called for grated cheddar cheese, finely chopped canned shrimp and I can't remember what else. It was served on crackers. Anyone have such a recipe? Thanks Ginny

Does anyone have (or can concoct) a spirulina cracker recipe? Maybe with garlic powder and garbanzo and chia flour? Are there general rules for making crackers?

I've been noodling around on past threads, and seeing her vivaciousness, humour, love for cooking and love for us brings tears to my eyes every single time. FOAS, I also thought about her SV adventures. She's hilarious. I found the Peach Salsa recipe, and with credit to Sooz, she was the first one who posted it. 2MD made it, and I saw it on 2MD's post. It's absolutely fabulous! I never have jalapenos on hand, so I use some red pepper flakes for heat. Peach Salsa: Ingredients 1/2 lb tomatoes diced 1/2 bell pepper 4 oz, seeded and finely diced 1/2 jalapeno seeded and finely diced (optional) 1/2 medium red onion finely diced ¾ lbs (1/2 lb + ¼ lb) peaches diced handful bunch cilantro/parsley chopped 1-2 Tbsp lime juice 1 tsp salt or to taste 1/4 tsp freshly ground black pepper or to taste I did not use any jalapeno, just a dash of red pepper seasoning. I'm a big baby! Also, I've read you can use canned peaches if fresh are not available. Directions: 1) Chop tomatoes and transfer them to a large bowl. 2) Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl. 3) Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl. 4) Add 1/2 bunch chopped cilantro/parsley, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy! (This is actually better if allowed to meld for an hour) Keep covered in fridge. Will keep no longer than 2 days.