Originally Posted by pacanis
Flavored crackers should be taken for what they are, flavored. You don't need to eat them with anything to enjoy them. Twenty million overweight americans can't be wrong.
Count me in! Cheezit are one of my favorites. When we buy them, we have to buy two boxes, and hide both of them, or the kids will have them gone in a matter or hours.
I also like Ritz and club crackers. My MIL insists that we keep regular saltines on hand at all times. She just loves to spread some margarine on them, or peanut butter.
I used to make this cracker when I worked up in MI:
Yields: ~ 5 servings
1 ¼ c flour, plus extra for dusting
4 T (½ stick) butter
¼ c buttermilk, in all
Salt and pepper to taste
Egg white, lightly beaten
Cut the butter into the flour with a pastry blender, or by hand, until it reassembles coarse crumbs. Add half the buttermilk, and mix together just until it starts to form a firm dough. Use more of the buttermilk if needed. Form into a flattened disk, and wrap with plastic wrap. Chill for 30 minutes
Completely clean a work table. Dust the table top, and a rolling pin with the extra flour. Unwrap the dough and roll out until thin. Transfer the dough to a parchment-lined sheet pan, brush with the egg white, and season to taste with the salt and pepper.
Bake in a 325°F oven for 8 - 12 minutes, or until the cracker is no longer soft and has browned attractively. Allow the cracker to cool, then store in an airtight container.
NOTES: To help keep the cracker crisp, store a small sachet of salt, or a desiccant pack with the cracker. Also, you get a better yield if you roll the cracker very thin, about 1/16” thick, however, it is very brittle. A thicker cracker, about 1/8”, will not have as much yield, but will be better suited for scooping any topping.