Soak in warm water at least 1/2 hour. Option two, lightly salted water.

Cut and bake 350 for 20-30 min. (depending on oven)

Option 3, stack and rub while wet with olive oil and any favorite spice. Shuffle, spin, rub, flip, then cut. Triangles, strips, or whole rounds.

Will bake a bit faster and crispy with oil. And spices stick a bit better.

-I purchased a case, 6 sleeves, from the wholesaler. We prefer to make our own tortillas but no masa to be found. These were awful for tacos. (I think they are meant to be the fried style we don't like). I gave 4 big sleeves to neighbors with recipe for chips. I have 2 sleeves and froze in stacks of ten, food saver. The entire case was less than 20$.

Finally found masa on Amazon....In two weeks we can make our own corn tortillas.

Ohhhhhhh yum!! In the past, I've done option 3 with really good results! I'll be looking forward to more photos and such! Thanks!!!!

Smiles,

Sooz

If you managed to get some bags of flour, and water you can make crackers. Flatbreads. So expensive in the stores, if you can even find/purchase crackers.

I have friends in the city that don't cook at all. TJ shoppers, small freezers. They bought a sack of flour and didn't even know they needed yeast, lol. Clueless about baking soda. Never baked.

A month ago I gave them brief shopping lists and said I will walk them through some quick snacks and meals. Shelf stable items and some freezer/fridge items cryovaced that will stretch the pantry. (look for long fridge-life heavily sealed fridge items). Small ham, chicken, etc, without bones. Frozen fish in small 4oz thick sealed straight to freezer. Cheese can be frozen. Most cheese will last weeks/months in the fridge.

Most of these co-worker friends bought 20 boxes of cereal, lol. But can't get milk. And bought pop-tarts, and any high-school snacks from their past they could get. Oy.

Last night I made toasted chick peas. I have a 5 pound bag I bought in January from Poulouse Washington. Soak a cup overnight, cook till tender. Make whatever like humus. extras toss on salads, mix into mixed grains...and slow toast/roast in the oven, low and slow 250 for 45min, an hour. We like them toasty soft crispy. And cans work ok. Great snack.

Toss in olive oil and any favorite spice blend, (we like za'atar with some Korean chili powder)

Keep in sealed bowl in fridge for a movie night snack. Good for a few days.

Sleevendog, now I need to make cheese crackers, and I have a jar of that habanero jelly in the refrigerator too, I need to use that up. I have no cheese, of course, but Elery managed to buy a bag of flour this morning at the grocery store.

Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers

Makes about 4 1/2 dozen

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)

6 tablespoons (3/4 stick) unsalted butter, softened

1 cup all-purpose flour

1/3 cup jalapeno jelly, or sub apple butter or chutney

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. ( I don't, because the little pieces of apricot in my homemade Habanero Gold get stuck, I just put a dab on with a teaspoon)

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes.

I baked some blueberry muffins for Mother today, but I'd rather have cheese crackers, or some of those tortilla chips...

Annie

Well, I'm sitting here twiddling my thumbs, just waiting for someone to post a T&T recipe for cheese crackers. I have flour. Hint hint...

I'm doing that right now but also prepping dinner. Patience my friend, lol.

LOL! Water is brown here, so anytime is fine. Please take your time : )

Uh, brown water due to storms? They have opened the hydrants to drain, so by tomorrow I'll have clear water, hopefully : )

(I'm on igourmet right now deciding on what I can't live without)...humbolt fog and butter...

These are tasty if you have everything on hand. I've made these many times to serve with a cream cheese roulade, but that's for another time than now!

Blue Cheese Shortbread
3 1/2 oz. crumbled blue cheese (about 1/2 cup)
3 T. unsalted butter, room temp.
1/2 cup flour
1/4 cup cornstarch
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1/3 cup walnuts, finely chopped

Blend blue cheese and butter in food processor until creamy. Add flour, cornstarch, salt, and pepper. Using on/off turns, process until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate until firm, about 1 hour.

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using a small cookie cutter (2 1/2" is good), cut out cookies. Transfer to prepared baking sheets. Gather dough scraps and reroll to cut out additional cookies. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

how about cheese straws?

and homemade Chex mix .... with extra wooooooster .... sure

Blue cheese shortbread, yum. Good recipe as it does not use so much of my ingredients as I want to make a variety. I'm cutting some recipes in half until I get the butter/cheese order.

Cheese straws and cheddar cheese 'nips' on the list. (have lots of blue, cheddar, and a 4 lb wheel of good parm.

These both look good and similar to my recipe, (that I can't find)

If you have never made flatbread style crackers, I suggest cutting down the oven heat suggested by 25 or even 50º. Watch the first batch like a hawk. They burn easily. Sky is the limit for toppings. Any favorite spices or spice blends will work. I like to take out early, then brush with olive oil, add herbs or seed, then back in for browning so the spices don't burn.

They can be made 'cheesy' by sandwiching grated cheese in the middle of two rolled out dough amounts, then re-rolling. yum. Even a spice blend with nutritional yeast.

Thank you, Sleevendog : )

What I'm most looking forward to is DorieGreenspan's Gougeres. She wrote a nice article in the NYTimes last week. (a shame the have a paywall. It is 1.25 a week but still 5$ a month not so sure. The best by far format for recipes. I rarely look other places anymore).

Found the exact recipe by one food person with permission to post by the publisher of one of her books, so here it is, link, HERE

Thought I would get around to it by now but will soon. I like that I can use my small cookie/meatball scoop and freeze. Take out what is needed for a snack/app.

I have pecans and smoked cheddar. NYTimes link, HERE

This is the NYTimes format. Looking at a recipe, the header scroll left and right has similar recipes and ingredient uses. Search an ingredient and the header give various recipe ideas. Wondering if you could join, then cancel after a few weeks. I printout hard copies of favorites. Like Momofuku's BoSaam. Even though I have his book, my hard copy file book is so much easier.

The problem with joining, then canceling, is if you really like the recipes and features, you won't want to cancel. And I really like the recipes - those others have recommended, then I looked online for duplicates elsewhere. I won't pay that much for recipes... $60 a year? Naw. Shame, too.

I so agree. They should get rid of the paywall altogether since they do have a few advertising banners already. Shame.

It is really hard for me to feel sorry for the NYT when their ads cost more than I make in a week, and we are struggling to pay for printing and delivery because there is NO ad revenue now. We are struggling to survive on obits and legal notices. The legal notice fees are set by lawmakers ... go figure.