Ingredients
1 1/2 cup flour
1/2 tsp salt
1/2 tsp plus 1 tsp. or more to taste
1 freshly ground black pepper
1 *coarsley grd. not too fine
2 tbsp vegetable oil
7 tbsp to 9 t. cold tap water
Directions
Source: "What to Cook:When you think there is nothing in the house to
eat" Author: Arthur Schwartz
"This is an unbelievably quick fix for a cocktail or soup
accompaniment."
Makes 2 approximately 12x8-inch sheets
=======================================================
================== 1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, stir together the flour, salt and pepper.
3. Add the oil and stir until mixture resembles fine meal.
4. With a fork, stir in the cold water, using just enough to make
the dough gather into a ball.
5. Divide the dough in half and, on a well-floured board, roll out
each
half as thinly as possible into a rough rectangle that fits on a
baking sheet.
6. Place dough on baking sheet and if you want neat-looking crackers,
score it into squares or diamonds.
7. Bake for 25-30 minutes, turning after 15 minutes. Dough should be a
pale brown and snap, not bend.
8. Break into crackers or irregular pieces. Can be stored in a tin.
Variations: Instead of black pepper, season with hot red pepper
flakes or any other spice that seems appropriate to the crackers'
eventual use. Or, after the dough has been transferred to a baking
sheet, sprinkle with coarse salt and press lightly into the top.
From the recipes file of suzy@gannett.infi.net
Servings: 2 sheets
Pepper Crackers Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into antiquity, in fact as far back as early Egypt, and potentially, even further back. However, these, old records were just simple hieroglyphic instructions for food preparation.
As we move into Roman times around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Additionally, he recounts how the Romans used many spices, including a few you will know like basil, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices prompted an increase in recipe publications, most of which still exist in private cookery archives. By the advent of the 1900s, cookery publications are greatly in demand mostly as a result of increased literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Pepper Crackers recipe.
