I have written about some of the food and cooking questions I have gotten before. They are amusing to me because I just assumed people knew to unwrap the candy bars before they chopped them up and put them in the fudge or unwrap the ice cream sandwiches before they make the ice cream dessert. Go figure!
Well, I remember giving a garden club talk several years ago to a group of lovely ladies. They had some new younger newlywed members who were, let’s just say not very accomplished cooks. I honestly don’t remember the topic, but I can assure you it wasn’t gardening. I had brought some of my very popular Red Pepper Crackers — (Recipe: 1 box of saltines, ½ cup oil, 1 package ranch dressing mix and 3 tablespoons of red pepper flakes. Place all ingredients in a container and turn several times a day.)
After the program was over, I had this precious young newlywed come to me and ask if I had really made those crackers. She asked me how in the world I got all those holes in the crackers so evenly! I remember thinking that I hoped she didn’t turn the stove on or kill someone with her culinary skills.
As a writer and lover of language, I often wonder how words got their origin. The word “cracker” sounds like a funny word for a baked product. The word has been around since 1801 when an American businessman, Josiah Brent, noticed that a batch of burning baked food was making a cracking sound — thus the name.
Did you ever wonder why crackers have holes in them?
The holes aid in baking the crackers properly. They allow the steam from the dough to escape and not rise. Therefore, the crackers remain flat and don’t puff up. Different cracker types have a different number of holes in them. Often, smaller crackers will just have one hole in the middle. Four holes in larger crackers are enough, but companies often will use more. They are more attractive to purchase by consumers. Crackers, such as Goldfish or oyster, do not have holes and puff up during baking.
Today, I have some snack ideas using crackers. They are great for snacking or serving with soups or sandwiches. I hope you will give them a try. Thanks for reading.
TASTY SEASONED OYSTER CRACKERS
¾ cup canola oil
1 (1-ounce) package ranch dressing mix
½ teaspoon dried dill weed
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon seasoned salt
¼ teaspoon ground white pepper
2 (16-ounce) package oyster crackers
In a large bowl, mix the canola oil and the listed spices until thoroughly combined. Toss with the crackers until all are coated. Spread crackers out onto a jelly roll pan in a single layer. Bake at 275 degrees for 15 to 20 minutes until crackers are lightly browned at the edges. Stir halfway through to bake both sides of the crackers evenly. Allow to cool completely before storing in an airtight canister or resealable plastic bags.
CAJUN RANCH SEASONED CHEEZ-IT CRACKERS
1 box Cheez-It crackers
1 (1-ounce) package ranch dressing mix
3 tablespoons freshly minced dill
3 tablespoons vegetable or canola oil
2 tablespoons Cajun seasoning
Pour crackers into a large mixing bowl. Mix the remaining ingredients in a bowl, and pour over crackers. Gently toss with a rubber spatula to coat all the crackers. Line a cookie sheet with parchment paper, and pour crackers evenly on sheet. Bake at 350 degrees for 8 to 10 minutes, take cookie sheet out every 2 minutes and toss crackers to evenly bake. Crackers should be lightly brown, but do not overbake. Take out and cool when done. Enjoy!
- Contact Lee Ann Flemming at lafkitchen@hughes.net.
