Potpie Crackers
Combine in large bowl:
1 ½ cup whole wheat flour
1 ½ cup unbleached white flour
½ tsp. salt
Cut in with a pastry blender:
½ c. butter
Add:
2 slightly beaten eggs
¼ cup milk
Stir lightly with fork and form into ball. Divide dough into 3 parts. Roll each part out as thinly as possible. Lay on greased cookie sheets or stoneware and cut into 1″ squares with a pizza cutter or butter knife. Bake at 375 degrees for 10-15 minutes or until lightly browned.
Nice presentation as a side with creamed chicken or any soup. Keep well on the counter or in the fridge, so they can be made in advance.
I just discovered your blog today and am really having fun exploring, reading, and copying recipes posts. Thank you for sharing the link for “Print Friendly”, it’s very useful!
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Katie Reply:
October 9th, 2010 at 3:01 am
Carol,
Katie
Welcome aboard!
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I made these a couple days ago, and we love them. My husband keeps going back for more. He said “These are addicting.” I said, “I know.”
Thanks so much for sharing this recipe, and thanks for sharing your knowledge of food and nutrition on this site!!! I have chronic fatigue syndrome and I’m trying to learn all I can about using food to heal.
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Katie Reply:
October 14th, 2011 at 2:15 am
Janet,
Awesome! I hope real food is a major breakthrough for you – tough catch-22 though, since you’re probably too tired to cook! Blessings, Katie
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Janet Reply:
October 24th, 2011 at 3:11 pm
Katie, have you ever put any seasonings in this cracker recipe?
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Katie Reply:
October 24th, 2011 at 8:39 pm
Janet,
Katie
You know, I haven’t made these particular crackers in forever. I tend toward these sourdough crackers, or if I don’t have sourdough going, these whole wheat homemade crackers. I have played with them, using shredded cheese, paprika, Italian,even cinnamon sugar. Yum!
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