Does anyone out there have a recipe for oyster crackers? I make a lot of crackers and would like to make oyster crackers...they are getting so expensive and my family really enjoys them.

Thank you in advance.

-- Cordy (ckaylegian@aol.com), December 04, 2001

Answers

I would love it if you could share your recipe for the cracker you do make. Sorry cant be of any help with the oysre crackers.

-- tracy (murfette@stargate.net), December 04, 2001.

Tracy,

Iuse the computer at work so I will post some of the recipes tomorrow.

-- Cordy (ckaylegian@aol.com), December 05, 2001.

Dunno if this is quite what you're looking for, but here goes:

From Fannie Farmer Cookbook

WHITE CRACKERS 2 cups flour 1 Tbl sugar 2 tsp salt (approx.) 2 Tbl butter, chilled 2/3 cup milk, plus droplets more if needed Preheat oven to 425F. Use ungreased cookie sheets. Combine the flour, sugar, and 1/2 tsp of the salt in a mixing bowl. Stir the dry ingredients to blend well. Cut the butter into small pieces and add to the dry mixture. Using either your fingertips or a pastry cutter, cut the bits of butter into the dry mixture until it looks like fine crumbs. Slowly stir in the mlk, adding enough so that the dough pulls away from the sides of the bowl. Add a few drops more if the dough seems dry - it should be soft and pliable, not wet and sticky. Divide the dough in half. Lightly dust a surface with flour. Roll each half out to a square approximately 13 x 13 inches and thinner than 1/8 inch. Trim the uneven edges and lift the dough onto the cookie sheet, or roll over a rolling pin and unroll onto the cookie sheet. Use a sharp knife to score the dough into 2-inch squares, cutting almost through the dough. Sprinkle the top with the remaining salt and press down onto the dough. Bake for 6-8 minutes, or until the edges are slightly golden. Remove from the oven and with a large spatula loosen the squares and turn them over (can be done gently by hand). Return to the oven and bake for another 5-6 minutes, or until the edges are well browned. Remove from oven and slide the sheet onto racks to cool. Break the crackers apart when cool and store in an airtight container. These will keep for weeks and taste fresh.

-- Birdlady (jjpace@ev1.net), December 05, 2001.

OOps sorry...didn't html.......lemme try:

WHITE CRACKERS

2 cups flour
1 Tbl sugar
2 tsp salt (approx.)
2 Tbl butter, chilled
2/3 cup milk, plus droplets more if needed

Preheat oven to 425F. Use ungreased cookie sheets.

Combine the flour, sugar, and 1/2 tsp of the salt in a mixing bowl. Stir the dry ingredients to blend well.

Cut the butter into small pieces and add to the dry mixture. Using either your fingertips or a pastry cutter, cut the bits of butter into the dry mixture until it looks like fine crumbs.

Slowly stir in the mlk, adding enough so that the dough pulls away from the sides of the bowl. Add a few drops more if the dough seems dry - it should be soft and pliable, not wet and sticky.

Divide the dough in half. Lightly dust a surface with flour.
Roll each half out to a square approximately 13 x 13 inches and thinner than 1/8 inch. Trim the uneven edges and lift the dough onto the cookie sheet, or roll over a rolling pin and unroll onto the cookie sheet.

Use a sharp knife to score the dough into 2-inch squares, cutting almost through the dough.
Sprinkle the top with the remaining salt and press down onto the dough. (Maybe not for oyster crackers)

Bake for 6-8 minutes, or until the edges are slightly golden. Remove from the oven and with a large spatula loosen the squares and turn them over (can be done gently by hand).

Return to the oven and bake for another 5-6 minutes, or until the edges are well browned.

Remove from oven and slide the sheet onto racks to cool.

Break the crackers apart when cool and store in an airtight container.
These will keep for weeks and taste fresh.

Hope this is better

-- Birdlady (jjpace@ev1.net), December 05, 2001.

Birdlady,

Thank you for your recipe, it is similar to one that I have but will try it. I wonder if the basic difference in the oyster crackers is their shape?

Tracy,

Here are 2 recipes for crackers. The Sesame Whole Wheat are my favorite.

Sesame Whole Wheat Crackers

1 cup flour

1 cup whole wheat flour

1/2 cup sesame seeds

1 tsp. salt

3 Tab oil

2 Tab molasses

Mix all ingredients together with 1/2 cup water. Knead a few times then roll thin, prick all over and cut into 2# squares. (I roll this right on my cookie sheet). Bake at 375* for about 10 min.

Rye Crackers

1 cup rye flour

1/4 cup soy flour

1/4 cup wheat germ

3 Tab brown sugar

1/4 cup dry milk

1/2 tsp salt

1 tsp baking powder

1/2 cup butter

1/4 cup milk

Mix dry ingredients. Cut in butter then add milk. Mix well then knead until smooth. Roll out thin and prick. Cut and bake 10 min at 350*. Turn over and bake an additional 5 min.

I have a tool called a docker that I use to prick my crackers. It is like a small roller pin with prongs sticking out. Makes pricking real easy.

Thank you again for all suggestions.

-- Cordy (ckaylegian@aol.com), December 06, 2001.