Crackers & Dips: More than 50 Handmade Snacks by Ivy Manning

By Ivy Manning

This can be the DIY consultant to creating home made crackers, with fifty two formulation for crisp snacks and the luscious dips to consume them with, all celebrated with 25 playful images. Portland, Oregon-based nutrition author and baker Ivy Manning capitalizes at the natural flavors of complete grains, actual butter, cheese, clean spices, and no preservatives in her formulation for crunchy, candy, and savory treats, all made to pair with a chapter's worthy of creamy, gooey dips, and schmears. Recipes and counsel are for bakers of all ability degrees and tastes, with formulation for vegan, gluten-free, and whole-grain crisps. This lovable e-book is timed completely for the cracker-making pattern and makes the best present for the baker or entertainer who takes delight in making every little thing from scratch.

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Reduce the oven temperature to 375°F/190°C/gas 5 and continue to bake until the crackers are light golden brown and firm to the touch, about 8 minutes. Transfer to a cooling rack. Return the oven temperature to 400°F/200°C/gas 6 and repeat the process with the remaining dough and scraps, baking the crackers one baking sheet at a time. to make the filling: Place the peanut butter, butter, and confectioners’ sugar in a medium bowl or the food processor used to make the crackers. Beat with a handheld mixer or process until the mixture is fluffy.

Use a pastry wheel or pizza cutter to cut the dough into 2-in/5-cm diamonds; reserve the scraps. With a lightly floured spatula or bench scraper, transfer the diamonds to the prepared baking sheets. Repeat the process with the scraps. Bake until the crackers are golden brown on the bottom and dry to the touch, 15 minutes, rotating the baking sheets once from top to bottom and from front to back. Cool the crackers on a rack and store in an airtight container for up to 5 days. Light and Crunchy Classic Crackers 29 rItzY pEaNut bUtTer sAnDwiCH cRaCkeRS These are just like the packaged peanut butter crackers Mom packed in your lunch, but without all the chemicals and trans fats—plus they taste much, much better.

The secret to their ultra-nutty, rich flavor is in the browned butter. Cooking butter until the milk solids turn brown transforms butter into a sweet, nutty-tasting liquid fat, a perfect accompaniment to the hazelnuts in these gluten-free hazelnut crackers. Try them topped with crumbles of salty blue cheese such as Spanish Valdeón and a whisper-thin slice of ripe pear or a dab of Figgy Bourbon Conserve (page 127). MAKES 75 SQUARES 2¼ cups/295 g hazelnuts 3 tbsp unsalted butter 2 eggs 1 tbsp sugar 1 tsp fine sea salt Preheat the oven to 350°F/180°C/ gas 4.

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