Notes about Recipes in this book

• The best crackers

  • leilx on August 12, 2018

    Good. I’m not a huge fan of the yeasty flavor. Easy to make.

• Poppy seed crackers

  • hillsboroks on January 05, 2016

    These were the perfect answer to an empty box of crackers during a freezing rain storm that prevented a quick trip to the grocers. I had been intending to give this book a try and now wonder why I waited so long. The cracker dough was a breeze to put together and easy to roll out and cut. The first batch went into the oven per the recipe with no changes. They took about 2 extra minutes to bake crispy and tasted very good. For the 2nd and 3rd pans I pricked the dough with a fork and added a sprinkle of Sel Gris. My husband liked these much more than the plain crackers. The final pan was pricked with a fork and sprinkled with garlic salt. These crackers were so good and so easy I am beginning to think about not buying crackers in the future. These would be fun to make with children too. I can hardly wait to try the other cracker recipes and play with herbs and other salts.

• Rosemary cornmeal crackers

  • hillsboroks on February 04, 2016

    These are our new favorite cracker. I have been using Bob's Red Mill finely ground cornmeal and the texture is perfect. I've made these several times and found that rolling them as thin as possible, 1/16th inch if possible, makes the best crackers. Since they are so thin you have watch them closely to make sure you don't burn them but they are absolutely worth it.

• Rye crackers with caraway

  • hillsboroks on February 04, 2016

    Great flavor cracker and good with cheese. I only had 1 tbls caraway seeds but the flavor was still good and my husband said he thought putting the full amount of caraway seeds in would have been too much for him.

  • leilx on August 12, 2018

    Good cracker! Loved the flavor. Easy to make.

• Savory hazelnut-fig shortbread

  • hillsboroks on February 04, 2016

    My first batch was dry and crumbly and I had a hard time getting the dough to hold together even though I weighed the flour. Next time I think I will cut the amount of flour back by 1/4 cup. Also I used dried figs from the bulk section of my grocers and they ended up crispy after the shortbread was baked. Next time if the figs seem dry to begin with I will soak them a bit first to soften them and see if that works better. The finished result was blander than I expected but when paired a strong cheese it was lovely. We served them with Rogue Smoky Blue Cheese and they were heavenly.

  • leilx on August 05, 2018

    I had the same issue as the other commenter: crumbly and dry. I got the dough together but even after a stint in the freezer it was hard to cut without crumbling. I also weighed so I think being careful with flour is a good idea.

• Roasted pepper and walnut spread

  • leilx on August 12, 2018

    Pretty intense dip. Easy to make but the flavor isn’t for everyone.

• Artichoke-roasted garlic spread

  • leilx on August 12, 2018

    Easy dip. Garlic was very subtle even when I doubled it. I felt like it needed a bit of punching up but people liked it as it was.

• Baking Bites

  ...the recipes are straightforward and not difficult, even if making your own potato chips takes a little bit more work than buying a bag down at the grocery store, and the results are well worth it.

  Full review

• Kitchn

  ...definitely intended for an adult palate (unless your child is an especially adventurous eater!) Even more of them would make your next cocktail party an unforgettable event.

  Full review

• Serious Eats

  And while nachos, hot wings, and cheap beer are all welcome game-time snacks, sometimes a break from routine is welcome. Most of the recipes are quick and easy to throw together the morning of a party

  Full review