why do people so commonly eat crackers, but sooo few people know how to, or make crackers?

Answer 1

same goes for beer or anything else
do you know how to make cheese??

Answer 2

I don't think it's necessarily that no one know how to make them...recipes are so readily available for free on the Internet now that it wouldn't even take a minute to find one. If you do have a recipe, it is still very time consuming and delicate. Think about it: would you want to spend all that time preparing a batch only to have it come out of the oven burnt because you left it in for a few seconds too long or walking into the grocery store and paying a few dollars for a box from an almost unlimited selection of flavours and types?

Answer 3

I have a full-time job. It would be too time-consuming to bake my own crackers, when I can just buy a box of them at the store.

Answer 4

Well,crackers are absolutely nice !
I guess everyone knows !
The reason is simple,there are so many crackers sell in the market and you can get it so easy !
That's why you are lazy to make it ourself !

Answer 5

of course it is easier to cook a recipe than crackers but crackers are more accessible and economical than a baked macaroni

Answer 6

Animal Crackers

Servings are approximate depending on the amount of wonton wrappers in a package. The description on the actual recipe read as follows: "Chia seeds make nice eyes, but only if you have the patience to drop them into place with tweezers. Be vigilante once the crackers are in the oven, they go from undercooked to burnt in a flash, so you need to watch them closely. Use a mix of whatever seeds you like. Consider using a the sesame seeds left in the bottom a container of my favorite seed-crusted crackers."

5 min
24 extra-large wonton wrappers
1/4 cup raw sugar, evaporated cane sugar
1 1/2 teaspoons ground ginger
1/4 teaspoon fine grain sea salt
1 organic egg
1/8-1/4 fluid ounce heavy cream
1/4 cup mixed seeds

1. Preheat oven to 350 degrees and place racks in the middle.
2. Line a couple baking sheets with Silpats or parchment paper.
3. In a small bowl combine the sugar, ginger, and salt.
4. In a separate bowl whisk the egg and cream together.
5. Cut the wonton wrappers into various shapes using the cookie cutters.
6. Brush the wontons with a thin glaze of the egg wash and be sure to get anyplace you want seeds to stick.
7. Sprinkle each cracker with seeds, and then a generous dusting of the sugar mixture.
8. Move the crackers into a single layer on the baking sheets and bake until the wontons are golden and crisp 5 to 8 minutes.
9. Don't let them burn!
http://www.recipezaar.com/186390

CHEESE CRACKERS

Ingredients
**************
1 cup flour
2 tsp. dry mustard powder
1/4 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. thyme
1/2 tsp. chili Powder
1/2 tsp. salt
1/4 cup unsalted butter
2 cups aged cheddar -- grated
1/4 cup cold water

Procedure
*************
Preheat oven to 350. Combine mustard powder and seasonings with the flour and mix well. Cut butter into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into crackers, prick the tops with a fork, and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Put into a container and allow to sit overnight uncovered

Temperature: 350°
Baking Time: 10 minutes.
http://www.recipeplace.com/a/110056/

Vegetable Crackers

2 cups Flour
1 tbsp Oil
1/4 cup Dried vegetable flakes
1/4 cup Sugar
1 tsp Salt
1/2 tsp Baking soda
1/4 cup Shortening, room temp.
2 tsp Mixed herbs (parsley, chives, oregano, savory, thyme, tarragon, etc.)
1 tsp Celery salt
3/4 cup Warm water

Put vegetable flakes in blender and buzz until powdered. In a bowl, stir all ingredients except water until blended. Add water; stir until blended and a smooth dough forms. Divide in half, cover and let stand 10 minutes.

Place half the dough on lightly oiled 17 x 14 inch baking sheet and roll out to edges (dough will be very thin). Use extra flour as needed to keep the dough from sticking to the rolling pin. Prick all over with a fork and cut in 1 1/2 inch squares.

Bake at 400 degrees for 10 minutes or until crisp but not too brown. Remove to racks to cool. Repeat with remaining dough.
http://www.recipelink.com/mf/31/4142

Yam crackers

Yield: 70 servings
1 large Yam or sweet potato,
Peeled and cut into large
Pieces
1 cup All-purpose or whole wheat
Flour
¼ teaspoon Salt
1 teaspoon Ground cinnamon
2 ½ teaspoon Raw sugar or brown sugar,
Loosely packed
1 tablespoon Butter or margarine,
Softened

"A painless way to eat your vegetables, these crackers have a mellow yam taste. Spread some sweet butter on a few and rest under a shade tree, thinking of Thanksgivings past. 325~F. 25 to 30 minutes Place the yam in a saucepan, cover with water, and boil until soft (about 15 minutes). The tines of a fork should push easily into the yam. Drain the yam. Puree the yam with 2 Tablespoons of water in the blender or food processor, or puree it by hand with a fork or potato masher. Measure out 1 cup of the puree for use in this recipe. Save the rest for another use. Preheat the oven to 325~F. In a large bowl or in the food processor, combine the flour, salt, cinnamon, and sugar. Cut the butter into the flour mixture until it resembles coarse meal. Add the pureed yam and blend well. Gather the dough into a ball. The dough will be very soft. For easier rolling, wrap it in wax paper and chill for 1/2 hour. Divide the dough into 2 equal portions for rolling. On a well-floured surface or pastry cloth, roll the dough out to about 1/8 inch thick. With a sharp knife, cut the dough into graham cracker shapes, 2-inch by 3-inch rectangles. Transfer them to an ungreased baking sheet. Prick each one in 3 places with the tines of a fork. Bake for 20 minutes. Turn the crackers and continue baking for another 5 to 10 minutes, or until they are just golden brown. Remove any crackers that brown before the others. Be careful not to overbake these crackers. Cool them on a rack. Yield: 60-70.
http://www.astray.com/recipes/?show=Yam%20crackers

Graham crackers

Yield: 1 servings
½cupSoftened butter or margarine
⅔cupBrown sugar
1tablespoonMolasses
½cupWater
2 ¾cupWhole wheat flour
½teaspoonSalt
½teaspoonBaking powder
1teaspoonCinnamon
¼teaspoonNutmeg
Preheat oven to 350 degrees F.
Cream together butter, sugar, and molasses in a large bowl. Add the remaining ingredients and stir until mixed well. Lightly cover bowl with towel and let sit for 30 for 45 minutes. Turn out the dough onto a floured surface. With a floured rolling pin, roll the dough out tto about a 1/8-inch thickness. Cut into long rectangles or squares (or any other shape that suits your fancy - you can use cookie cutters). Place on a greased cookie sheet and bake in a 350 degree F oven for 20 minutes or until lightly browned.
http://www.astray.com/recipes/?show=Graham%20crackers

Banana crackers

Yield: 70 servings
2 cup All-purpose flour
¼ teaspoon Salt
⅛ teaspoon Baking soda
6 tablespoon (3/4 stick) butter or
Margarine, softened
2 tablespoon Honey
2 tablespoon Warm water
⅔ cup (1 large) mashed banana

"These flavorful crackers are an obvious choice for a breakfast snack. A wonderful fruit cobbler crust can be made by finely crumbling these crackers, moistening them with melted butter, and pressing them into a baking dish. 350~F. 15 to 20 minutes Preheat the oven to 350~F. Combine the flour, salt, and baking soda in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Add the banana and blend well. In a separate bowl, dissolve the honey in the warm water. Slowly add the sweetened water to the flour-banana mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, at most 1/8 inch. With a cookie cutter or a small glass, cut into 2- to 2-1/2-inch circles. Arrange the circles on a lightly greased or parchment-lined baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 15 to 20 minutes, turning over once during baking. These crackers should be medium brown.

Cool on a rack.
Yield: 60-70.
VARIATION: Substitute 1-1/2 cups rice flour for an equal amount of the all-purpose flour
http://www.astray.com/recipes/?show=Banana%20crackers

Butter crackers

Yield: 1 Servings
-Servinsg: 96
2 cup Flour
1 teaspoon Baking powder
⅔ cup Water
1 tablespoon Sugar
½ teaspoon Salt
⅓ cup Plus 2 T butter

In a bowl mix flour, sugar, baking powder and salt. Stir water and 1/3 c butter into flour mixture until smooth dough forms. Divide dough in half; cover and let stand 10 minutes. Place half the dough on a 17 x 14 inch baking sheet and roll out to a 16 x 12 inch rectangle. Prick all over with a fork, cut in 2 inch squares and brush with 1 tablespoon butter. Bake at 400 degrees for 8 minutes or until browned. Remove to racks to cool. Repeat with remaining dough
http://www.astray.com/recipes/?show=Butter%20crackers

Coffee crackers

Yield: 45 servings
¾cupAll-purpose flour
¾cupOat flour
¼cupSugar
4tablespoon(1/2 stick) butter or
Margarine, softened
⅓cupStrong brewed coffee,
Cooled
"The pronounced flavor of freshly brewed coffee makes these crackers an extraordinary treat. They are versatile enough for a champagne brunch or a light dessert after a satisfying meal. 325~F. 12 to 18 minutes Preheat the oven to 325~F. Mix the flours and sugar together in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Add the coffee and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch thick. With a sharp knife or cookie cutter, cut into 2-inch shapes. Place the crackers on a lightly greased or parchment-lined baking sheet. Prick each one all the way through in 2 or 3 places with the tines of a fork. Bake for 12 to 18 minutes, or until the crackers are medium brown. Cool on a rack. Yield: 40-45. VARIATIONS: If you like your coffee a little sweeter, lightly and evenly sprinkle the rolled dough with sugar and roll over it lightly with your rolling pin before cutting. For crunchiness, add 1/2 cup cracked wheat with the flour. Add 1 Tablespoon grated lemon zest to the flour. To prepare the zest, lightly grate the skin of a medium-sized lemon against the fine grate of a cheese grater. Use only the colored part. The underlying white portion is bitter.
http://www.astray.com/recipes/?show=Coffee%20crackers

Cheese crackers

Yield: 1 servings
½ cup Grated sharp cheddar cheese
½ cup Flour, part for rolling
2 tablespoon Margarine or butter
¼ teaspoon Salt
pinch Paprika
pinch Cayenne pepper
2 tablespoon Water

Mix all together in a bowl. Original directions suggested shaping into a roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers. This would produce neatly shaped crackers, possibly thicker than desired. By rolling very thin, this amount of dough will make small crackers about 1/2 inch apart to cover 1 1/2 small cookie sheets. They do puff up while baking. May be cut quickly in random small shapes with a plastic knife. Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper. If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt into the crackers. Bake 5 minutes at 425 F or until browned
http://www.astray.com/recipes/?show=Cheese%20crackers

Parmesan crackers

Yield: 50 servings
8 tablespoon (1 stick) butter or
Margarine, softened
2 cup All-purpose flour
1 ½ cup (about 8 ounces) finely
Grated Parmesan cheese
1 Egg yolk
½ cup Water

"Parmesan Crackers are great with a cold beer or soda. Once you have started eating them, it is nearly impossible to stop. 350~F. 15 to 20 minutes Preheat the oven to 350~F. In a large bowl or in the food processor, cut the butter into the flour until the mixture resembles coarse meal. Add the cheese and egg yolk and mix well. Add enough of the water to form a dough that will hold together in a cohesive ball. The texture will be somewhat crumbly, but the dough will hold together when pressed. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each into a rectangle about 1/4 inch thick. Cut out individual crackers about 2 inches across with a cookie cuttter or sharp knife and arrange them on an ungreased baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes, or until medium brown. Cool the crackers on a rack. Yield: 40-50.
http://www.astray.com/recipes/?show=Parmesan%20crackers

Walnut crackers

Yield: 60 servings
1 ½ cup All-purpose flour
½ cup Potato flour
¼ teaspoon Salt
2 tablespoon Plus 2 teaspoons (1/3
Stick) butter or margarine,
Softened
½ cup Finely chopped, toasted
Walnuts
1 cup Ice water
Salt for the tops (opt.)

"These crackers capture the essence of walnuts. Rich and meaty, but at the same time light and crisp, they are excellent with a blue cheese spread and a glass of port. 350~F. 25 to 30 minutes Preheat the oven to 350~F. Mix the flours and salt together in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Add the walnuts and stir until they are evenly distributed throughout. Blend in enough of the water to form a dough that will hold together in a cohesive ball. The dough will be somewhat sticky. Wrap the dough in wax paper or lightly buttered aluminum foil and chill for at least 1/2 hour. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch thick. If desired, sprinkle the tops lightly with salt and roll over the dough with your rolling pin. With a cookie cutter, glass, or juice can, cut the dough into 2-inch rounds. Place them on a lightly greased or parchemnt-lined baking sheet. Prick each round in 2 or 3 places with the tines of a fork. Bake for 25 to 30 minutes, or until lightly browned. Cool on a rack. Yield: 55-60.
http://www.astray.com/recipes/?show=Walnut%20crackers

Vanilla crackers

Yield: 70 servings
3 cup All-purpose flour or pastry
Flour
8 tablespoon (1 stick) butter or
Margarine, softened
½ pint (1 cup) heavy (whipping)
Cream
3 tablespoon Honey
1 teaspoon Vanilla extract

"These irresistible Vanilla Crackers are flaky and delicate. They are a rich, but not heavy, conclusion to a light lunch. Or try dunking them like donuts in coffee or hot chocolate. 300~F. 15 to 20 minutes Preheat the oven to 300~F. In a large bowl or in the food processor, cut the butter into the flour until the mixture resembles coarse meal. In a separate bowl, mix the cream, honey, and vanilla extract. Add this liquid mixture slowly to the flour mixture and blend to form a dough that will hold together in a cohesive ball. You may have to add a little extra cream or some milk. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll to 1/8 inch thick. With a sharp knife, cut into 1-1/2-inch squares. Place them on a lightly greased or parchment-lined baking sheet and bake for 15 to 20 minutes, turning over once. Do not allow the crackers to become darker than light brown. Cool on a rack. Yield: 60-70. VARIATION: If you have access to soft drink syrups, try substituting root beer syrup for the vanilla extract.
http://www.astray.com/recipes/?show=Vanilla%20crackers

Potato crackers

Yield: 20 Servings
¾ cup Rolled oats
¾ cup Flour
⅓ cup Butter
2 medium Potatoes; cooked & mashed

Combine oats and flour in a bowl. Rub in butter with fingertips, then knead in mashed potatoes to form a stiff dough. Carefully roll out on a floured board and cut out thin rounds using a cookie cutter or upside-down glass. Cook on greased trays at 350~ for 20 minutes or until crackers are crisp and lightly browned.
http://www.astray.com/recipes/?show=Potato%20crackers

Wheat crackers

Yield: 1 Servings
1 cup Whole wheat flour
¼ cup Wheat germ
1 teaspoon Salt
½ cup Water
1 cup All purpose flour
¼ cup Brown sugar
½ teaspoon Baking soda
¼ cup Butter, softened

In a medium bowl, mix flours, wheat germ, sugar, salt and soda. Stir in water and butter until smooth dough forms. Divide in half; cover; let stand 10 minutes. Place half the dough on a lightly oiled 17 x 14 inch baking sheet; roll out to a 16 1/2 inch x 13 1/2 inch rectangle. Prick all over with a fork, cut in 1 1/2 inch squares, brush with water and sprinkle with additional salt (opt.). Bake at 400 degrees for 8 minutes until crisp but not overbrowned. Remove to racks to cool. Repeat with second half.
http://www.astray.com/recipes/?show=Wheat%20crackers

Wheat thins

Yield: 100 servings
1 ½ cup All-purpose flour
½ cup Whole wheat flour
½ cup Sugar
¼ teaspoon Salt
2 tablespoon (1/4 stick) butter or
Margarine, softened
⅔ cup Milk
Salt for the tops (opt.)

Preheat the oven to 325~ F. "Just the thing to nibble with a cup of mulled wine or hot spiced apple cider, these simple, versatile crackers also lend themselves beautifully to cheeses, dips, and spicy spreads. 325~ F 20 to 25 minutes In a large bowl or in the food processor, combine the flours, sugar, and salt. Cut the butter into the flour until the mixture resembles coarse meal. Blend in the milk slowly, using only enough to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll the crackers thin, 1/16 to 1/8 inch. If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. With a sharp knife, cut the crackers into 2-inch squares. Transfer them to an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 20 to 25 minutes, or until the crackers are lightly browned. Cool on a rack. Yield: 95-100.
http://www.astray.com/recipes/?show=Wheat%20thins

Pistachio-cardamom thins

Yield: 24 Servings
2 tablespoon Butter
4 tablespoon Pistachios, chopped, skinned, rinsed, if salted
½ cup Sugar
6 tablespoon All-purpose flour
2 large Egg whites
1 pinch Ground cardamom, or ginger

Preheat oven to 300 degrees F.
Lightly oil a baking sheet or coat it with non-sick cooking spray. In a small saucepan over medium heat, melt butter. Add pistachios and stir until the butter is lightly browned and the nuts are toasted, about 1 minute. Transfer the mixture to a medium bowl. Whisk in sugar. Add flour, egg white and cardamom or ginger and whisk until smooth. Drop the batter by heaping teaspoonfuls, about 2 inches apart, onto prepared baking sheet. Bake for 12-15 minutes, or until golden. With a spatula, immediately transfer the cookies to a rack to cool. (If the cookies begin to stick before all are removed, briefly return the pan to the oven).
http://www.astray.com/recipes/?show=Pistachio-cardamom%20thins

Millet crackers

Yield: 85 servings
¼ cup Whole millet
½ cup Millet flour
2 cup All-purpose flour
½ teaspoon Salt
⅓ cup Vegetable shortening
⅝ cup (1/2 cup plus 2 Tb) milk
1 tablespoon Honey

"Millet is an excellent grain which is too often overlooked. It adds both texture and a sweet flavor. These simple crackers are splendid with a fresh fruit salad. 350~F. 20 to 25 minutes Preheat the oven to 350~F. Stir together the millet, flours, and salt in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Warm the milk in a small saucepan. Dissolve the honey in the warm milk. Add this sweetened milk to the flour mixture and blend to form a dough that will hold together in a cohesive ball. If necessary, add a little more milk. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, maximum 1/8 inch. With a sharp knife, cut the dough into 2-inch squares and place them on a lightly greased or parchment-lined baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 10 minutes. Turn over and continue baking another 10 to 15 minutes, or until medium brown. Cool on a rack. Yield: 75-85.
http://www.astray.com/recipes/?show=Millet%20crackers

Hot potato crackers

Yield: 70 servings
1 ⅓ cup All-purpose flour
⅔ cup Potato flour
2 tablespoon Dried chives, OR
6 tablespoon Fresh, minced chives
½ teaspoon Salt
2 teaspoon Ground black pepper
½ cup Shortening
½ cup Water
Salt for the tops (opt.)
Paprika for the tops (opt.)

"A healthful and appealing alternative to potato chips for kids and adults alike. We add chopped chives for a classic baked potato flavor combination, but various herbs would complement the strong potato flavor of this cracker. 350~F. 15 to 30 minutes Prehat the oven to 350~F. In the food processor or a large bowl, combine the flours, chives, salt, and pepper. Cut in the shortening until the mixture resembles coarse meal. Slowly blend in the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out into a thin rectangle 1/16 to 1/8 inch thick. Sprinkle lightly and evenly with a little salt and paprika, if desired, and roll over the dough lightly with the rolling pin. With a sharp kife or a cookie cutter, cut into 2-inch squares or other shapes. Transfer them to an ungreased baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 15 to 20 minutes, or until golden brown. Some crackers will brown more quickly than others, so keep a careful watch during the last five minutes of baking. Remove to a rack to cool. Yield: 65-70. VARIATIONS: For the ultimate baked potato cracker, substitute sour cream for the water and crumble crisp bacon into the flour. Increase or decreas the amount of pepper to taste.
http://www.astray.com/recipes/?show=Hot%20potato%20crackers

Fondue crackers

Yield: 80 servings
1 ½ cup All-purpose flour
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
⅛ teaspoon Nutmeg
4 tablespoon (1/2 stick) butter or
Margarine, softened
½ pounds (8 ounces) Swiss cheese,
Shredded (2 to 2-1/2 cups,
Loosely packed)
¼ cup Water

"If you want the flavor of cheese fondue, but don't want the fuss and commotion, try these crackers. You may never bother with the real thing again. These cheese crackers are very rich, but very light. They are excellent with a light Alsatian Gewurztraminer or Grey Riesling. 325~F. 25 to 30 minutes Preheat the oven to 325~F. In a large bowl or in the food processor, mix the flour, salt, pepper, and nutmeg. Cut in the butter until the mixture resembles coarse meal. Add the cheese and blend until it is evenly coatd. Blend in the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface of pastry cloth, roll out to about 3/8 inch thick. Cut into bite-sized squares (about 1 inch by 1 inch). Arrange on an ungreased sheet, making sure the edges of the crackers are not touching. Bake for 15 minutes. Turn the crackers over and continue baking another 10 to 15 minutes, until medium brown. These crackers should be crisp. Cool them on racks. Yield: 70-80. VARIATIONS: For a more traditional fondue taste, add 1 teaspoon Kirsch or cherry liqueur when adding the water. And use two different types of Swiss cheese, such as Gruyere and Emmenthaler.
http://www.astray.com/recipes/?show=Fondue%20crackers

Curry crackers

Yield: 95 servings
3 tablespoon Butter or margarine
1 ½ tablespoon Very finely minced onion
1 teaspoon Pressed garlic (about 4
Medium cloves)
¾ teaspoon Very finely minced fresh
Ginger OR
¼ teaspoon Ground dried ginger
1 ½ teaspoon Ground dried cumin
1 ½ teaspoon Ground dried coriander
1 ½ teaspoon Ground dried turmeric
½ teaspoon Cayenne pepper
2 cup All-purpose flour
1 teaspoon Salt
½ cup Water

"The flavors of traditional curry spices are accentuated and subtly blended by sauteing them in butter before mixing with the other ingredients. The result is an exotic cracker that makes superb buffet fare. Turmeric lends a brilliant, beautiful yellow color. These fire crackers are good with a mild, yogurt-based dip. 325~F. 20 to 25 minutes Preheat the oven to 325~F. Melt the butter over medium heat in a small frying pan. Add the onion, garlic, and ginger (if using fresh ginger) and saute until the onion is translucent. Add the cumin, corinder, turmeric, and cayenne (and, if using it, the ground dried ginger) and stir well over medium heat for about 1 minute. In a large bowl or in the food processor, stir together the flour and salt. Add the spice mixture and blend very well until the mixture resembles coarse meal and is a bright yellow color. Slowly add the water and blend until the dough will hold together in a cohesive ball. Divide into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/16 to 1/8 inch. With a sharp knife, cut into 2-inch squares or other shapes. Prick each one 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, until crisp. Cool on a rack. Yield: 85-95. VARIATIONS: If necessary, substitute 2 Tablespoons "curry powder," for the cumin, turmeric, coriander, and cayenne. Curry powder is simply a commercial blend of various spices. For a spicier cracker, increase the amount of cumin, corinader, and turmeric to 2 teaspoons each. And for a more fiery cracker, increase the amount of cayenne.
http://www.astray.com/recipes/?show=Curry%20crackers

Chile cheese crackers

Yield: 12 Servings

1 cup Flour
2 teaspoon Dry mustard powder
¼ teaspoon Cayenne
½ teaspoon Paprika
½ teaspoon Thyme
½ teaspoon Chili powder
½ teaspoon Salt
¼ cup Unsalted butter
2 cup Aged Cheddar; grated
¼ cup Cold water

Preheat oven to 350. Combine mustard powder and seasonings with the flour and mix well. Cut butter into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into crackers, prick the tops with a fork, and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Put into a container and allow to sit overnight uncovered.
http://www.astray.com/recipes/?show=Chile%20cheese%20crackers

Soda crackers

Yield: 50 -60 crackers

4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup sour milk
1 cup butter

Sift dry ingredients together well. Cut in milk and butter, mixing well into a stiff dough. Roll and turn over repeatedly until the dough is very stiff. Roll very thin, cut into squares, prick with fork, and bake at 400F. until edges are lightly browned.
http://www.astray.com/recipes/?show=Soda%20crackers

Quick soda crackers

Yield: 80 servings
4 cup All-purpose flour
4 teaspoon Salt
1 tablespoon Baking powder
¼ cup Plus 2 Tablespoons
Shortening
1 ½ cup Water
Salt for the tops (opt.)

"These crackers cannot truly duplicate the lightness of traditional soda crackers, but they take a fraction of the time to make, and they are delicious in their own right. Plain, slightly biscuity crackers, they go well with soups or stews. 350~ F 25 to 30 minutes Preheat the oven to 350~ F. In the food processor or a large bowl, combine the flour, salt, and baking powder. Cut the shortening into the flour until the mixture resembles coarse meal. Add the water, little by little, and blend to form a dough that will hold together in a cohesive ball. Divid the dough into 3 equal portions for rolling. On a floured surface or pastry cloth, roll out to a rectangle approximately 1/4 inch thick and position so the long edge runs horizontally in front of you. Fold the left third of the dough over the center third. Likewise, fold the right third over the center. The dough is now in 3 layers with the seam running vertically. Give the dough a quarter turn so the seam now runs horizontally. Roll out again to a rectangle about 1/4 inch thick. Fold and turn the dough again as in the first step. You are now ready for the final rolling. Roll the dough out somewhat thinner this time, about 1/8 inch thick. If desired, sprinkle the top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife, cut into 2-inch squares and place them on an ungreased baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 25 to 30 minutes, or until lightly browned. Cool on a rack. Yield: 80-85.
http://www.astray.com/recipes/?show=Quick%20soda%20crackers

Sage crackers

Yield: 24 Servings
4 cup Flour
2 tablespoon Baking powder
1 ½ teaspoon Salt
¼ cup Finely chopped fresh sage
1 cup Milk
¾ cup Extra-virgin olive oil; divided
Coarse salt
Additional flour for rolling

Heat oven to 425.
Put 4 cups flour, the baking powder, salt and sage in a large bowl; stir to mix well. Add milk and 1/2 cup olive oil. Stir until mixture forms a ball. Knead lightly about 10 times. Divide dough evenly into 16 pieces. Flatten pieces, 1 at a time, on clean counter or pastry cloth lightly dusted with flour. Roll out as thinly as possible, allowing ragged edges. Turn dough over frequently to make rolling easier. Place 2 crackers on each baking sheet. Brush lightly with some of the remaining olive oil and sprinkle with coarse salt. Bake 8-10 minutes or until golden brown. Cool, uncovered, on a wire rack. Serve at room temperature. Best when served within 8 hours of baking, but crackers can be stored overnight in an airtight container. Place in low oven to re-crisp if necessary. To serve, tear crackers into pieces and place in a napkin-lined basket. Serve alone or with spreads or dips. Makes about 24 servings.
http://www.astray.com/recipes/?show=Sage%20crackers