So, there were these delicious Ritz crackers...
3 years ago
last modified: 3 years ago
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- 3 years ago
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homemade marshmallows and graham crackers
Comments (22)Here is the graham cracker recipe. Graham Crackers - from smitten kitchen Adapted from Nancy Silvertons Pastries from the La Brea Bakery, and 101 Cookbooks, because for some absurd reason that will be immediately rectified, this book is not yet in my collection. If youÂre new to graham crackers, do know that the word "cracker" is misleading. TheyÂre moderately sweet, like a cookie or biscuit, but they do have the snap of a cracker. I canÂt say that IÂd serve them with cheese, but if youÂve never schmeared them with cream cheese frosting, youÂre missing out. The topping amount will make a heavy coating, like the store-bought ones. Make only half if you just want a light-to-moderate sprinkling. Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares 2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (a swap of 1/2 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too) 1 cup (176 grams) dark brown sugar, lightly packed 1 teaspoon (6 grams) baking soda 3/4 teaspoon kosher or coarse sea salt (4 grams) 7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen 1/3 cup (114 grams) mild-flavored honey, such as clover 5 tablespoons (77 grams) milk, full-fat is best 2 tablespoons (27 grams) pure vanilla extract Topping (optional) 3 tablespoons (43 grams) granulated sugar 1 teaspoon (5 grams) ground cinnamon Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal. [Alternately, if you don't have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure they're very well incorporated.] In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside. Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. [This makes a traditional graham cracker shape. I rebelled and made mine into 2-inch fluted squares with one of these.] Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll. Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line. Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. [The baking time range is long because the original recipe calls for 25 minutes but my new oven -- which I suspect runs crazy hot but have yet to confirm with the actual purchase of an oven thermometer -- had them done in way less. Be safe, check them sooner. Nobody likes a burnt cracker!]...See MoreTrip To Cracker Barrel
Comments (25)Years ago there was a Cracker Barrel nearby but they're long gone. Don't even know where the closest one is located. Glad it worked out and I'll add my compliments to the staff for caring. It's really doing their job in that situation but so many don't do their job these days that it's good to see when they do and they deserve a pat on the back. One suggestion, if you haven't already, send a note to the District Manager or someone upline and tell them about the service and how happy you were with it. People in the service industry hear about when something bad happens or when someone feels slighted but they seldom get a compliment about their employees who go the extra mile. It does mean a lot to them. And sometimes the employees involved can get some sort of a bonus, reward or at least a letter in their employment file which never hurts. Nice of you to care about your friend there too Wolfie! I'm sure you had a great time and I'm also sure you brightened the day for several people that day....See MoreMore recalls -Ritz crackers and Goldfish
Comments (11)Thanks, Anglo. I like steamed/"boiled" lobsters best. And I don't hold back when they are $5/pound. These ate shedders, so they are not as filled out as the non-summer lobsters, but, as you know, are melt-in-your-mouth succulent. About 6 weeks ago, our grocery had filled out (winter) lobsters for more money but twice the lobster meat. As a child and young adult, I was force fed fresh lobster. Culls, winter, shedders. I pick a lobster out completely and even eat the (?not healthful) green tomalley (sp), or liver. I just ate an open-faced lobster sandwich on toasted garlic (roasted garlic) ciabatta. Yummy. My father would sometimes make "baked stuffeds" because we ate lobster so often. I think he used a combination of Rock Crab and Ritz. The claws should not be baked. Nor the legs. Dries them out. My friends and I agree, however, that baked lobster is highly overrated, regardless of what it's stuffed with. Don't you agree? I've made Cantonese and Sichuan lobster a few times, but still prefer steamed / boiled. Not too much water. And the water must be salted or ocean water. Anglo, are you in MA or NH? Usually Market Basket has the best lobster prices. However their mussels (Mytilus edulis) are tiny. Roach brothers has good mussels and sometimes at $.99/ Lb.. A couple of weeks ago I got 4 Lbs and had 2-3 bowls of moules mariniere. Ahh! DH isn't fond of mussels and lobster. Apparently the trade war is messing up New England fisheries. We all must do our best to buy and eat plenty of US seafood ;-)...See MorePeanut brittle- so simple, so delicious
Comments (13)2 c sugar in a pot, then 1 c corn syrup, 1 c water, you don't stir you just turn the heat on medium until it looks right, bubbly and amber, it takes a while, then add (all at once) 2 c Planter's roasted salted peanuts, a dab of vanilla, some baking soda and a stick of butter cut into pieces. Stir for a minute, and then put into a shallow nonstick pan that you sprayed with Crisco spray. You then pick a corner and monitor progress by tasting every time you pass by, when it is brittle you break it and store it in one of those glass storage pans that has a cover that snaps down on the side and has a gasket. Nhbaskets, if you don't cook it until it is amber but instead a lighter color you can make a softer candy that is easier to eat, sort of like one of those peanut candy bars. You cut it into pieces with a butter knife and sort of pry the piece off the pan, they tend to stick in the glass storage pan so you might have to pry it out of there too. Worth the effort, soft and buttery....See More- 3 years ago
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- 3 years agolast modified: 3 years ago
- 3 years agolast modified: 3 years ago
3 years agolast modified: 3 years agoThought maybe it was a trend within a company. No. Ritz are Nabisco brand and Cheez-Its are Kellogg brand.
When we found the extra toasty Cheez-Its at the c-store, my DSIL initially laughed and said they were trying to unload an over-cooked batch, but then we found we really liked them.
DBIL goes to a big food show every year where manufacturers bring out their new products. I’ll ask if he knows the Nabisco guys. Maybe he can get a lead on this for us.
Did you say you had tried Ritz Whole Wheat and that wasn’t the flavor you are looking for? I have the whole wheat only because it was the only Ritz crackers I could find the last time I bought some. I find them to have the same texture as a regular Ritz, but a deeper flavor.
- 3 years ago
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