Tuesday, February 21, 2006


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Quinn and I enjoyed these crackers for lunch today. We topped them with cheese, sour cream, chopped tomatoes and black olives. They were like little tacos. These homemade crackers were a lot more like chips than crackers. I found that after baking, the large sheet of cracker could be easily cut into smaller pieces with kitchen scissors. I found the recipe in a cookbook that I purchased about a month ago, but have not made much of anything out of it yet. This book is full of interesting recipes.

" The earthy sweet corn flavor of these lightly spiced crackers will inspire you to replace your store-bought corn chips. They are easy to make in large quantities and then store in airtight containers for unexpected guests."

1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1 1/2 tsp kosher salt
1/2 tsp granulated sugar
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground red pepper
1/4 tsp ground cumin
1/4 tsp paprika
2 1/2 plus 3 T cold water

1. Preheat oven to 350 degrees. line 2 large baking sheets with parchment paper.

2. In a medium bowl, whisk together the cornmeal, flour, salt, sugar, and spices. Add the water and whisk until smooth.

3. Drop 1/2 cup of the batter in the center of a prepared baking sheet. With an offset spatula, spread the batter into a thin sheet (1/16" thick. Bake the cracker on the center oven rack 15 to 20 minutes, until light golden. (the cracker will buckle up from the baking sheet.) Cool the cracker on the baking sheet on a wire rack. Repeat with the remaining batter. Serve the crackers within 1 hour of baking or store in an airtight container for up to 2 weeks.
makes 6 crackers

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