Lucy Boston

Tuesday, September 29, 2009

Cool, Autumn nights: makes me think of crackers

O.K., crackers and soup!  Don't you just love the weather?  Sunny or mostly sunny days with cool, wrap-up-in-a-quilt weather nights.  Ninety days ago, the Cicadas started their evening chirping.  I wrote it on my calendar for this week, Wednesday. 
Calendar note:  90 days ago:   heard Cicadas chirping. 
Do you know what that means?  My great-Grandma was a born and raised farm girl, through and through and she would tell you if she was still here:  "You hear those cicadas? Frost in 90 days".  I always just thought it was an "old wives tale".  Or "old great-Grandma tale".
Guess what, the local weatherman just predicted frost for Wednesday night.  There really is scientific reasoning for this.  Daylight, temperatures, photosynthesis and more, I suppose.  Old great-grandma's tale or not, it's feeling like soup and cracker weather!
So, speaking of crackers, have you ever made them?  Here's my favorite recipe, the basic recipe from my great-Grandma B, my additions follow. They're just named "Crackers", but I call them great-Grandma B's Crackers, so you can, too, if you want.  They're easy to make.  And, Bonus!, you get to play in flour with cookie cutters and measuring cups!  And they go great with any soup....since it's beginning to be that time of year!
Great-Grandma B's Crackers
1 1/2 c flour, maybe a little more
1 1/2 tsp cream of tartar
3/4 tsp salt
3/4 tsp soda
Mix well, add:
1/4 c oil (I use olive) and stir in until crumbly.

1/2 c water, stir until forms a dough ball.
In seperate bowl wisk together:
1 egg
1 tsp sugar
1 tsp vinegar (whatever you have on hand, I have used balsamic, apple cider, and rice wine)

Turn dough onto floured countertop and roll out very thin.  Brush with egg mixture.  Cut into cracker shapes, or just tear into strips.  (Great-Grandma B just knife-cut them into squares.) Sprinkle with salt.  Transfer to oiled baking sheet and bake at 350 degrees for 15 to 20 minutes (depending on how thinly they were rolled).  Cool and store in air-tight container.  If needed, re-crisp in oven at 250 degrees for 2 or 3 minutes.

Additions:  Whatever you like, basically.  I like to add cheese and herbs.  Blend the following mixture(s) in a food processor and add this mixture to dough after the addition of water, above.
Cheese: 2 heaping Tblsp Asiago or Parmesan Cheese, (dry cheeses work best)
1-2 tsp dry or 1/4 cup fresh basil, chopped finely
and about 2 Tblsp olive oil to moisten the dryness of the cheese (I go heavy on the basil, 'cause I really like it) 
Garlic: 2 good sized garlic cloves, peeled and finely minced
Other Variations:  Sprinkle egg-brushed cracker tops with any seed, herb, or seasoning you like:  poppy, sesame, pepitas (pumpkin), dill, rosemary, thyme, cracked pepper, etc.  They only take about 10 minutes prep, then bake and enjoy!

This time, mine have sun-dried tomato, basil and parmesan cheese.  See those bits of sun-dried tomato?  Tasty!
These are good with sliced cheeses as an appetizer, too - you can impress your friends with your "gourmet" skills if you want.  Great-Grandma and her "gourmet" crackers.  Makes me smile.  And makes me want to make another big ole pot of soup!  I'm thinking a hearty Tuscana: potato, celery, onion, kale and spicy hot sausage.  Yep, it's a plan!


  1. That is a great receipe! I feel like chili and some of your crackers.

    Thanks for sharing, Diane

  2. Thanks Diane and Sheila! And, yes, they were yummy!


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