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CathyZ from Kauai

Sharing another cracker recipe- this one from the 1800s with a new twist

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Joined: Dec 10, 2005

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Posted to Thread #4931 at 5:27 pm on Dec 14, 2006

The original recipe was found in a cookbook from 1860 that is in my collection. When I saw it I HAD to make the crackers because of the odd instructions. Delicious. The next batch I made I tweaked and added garlic, parmesan, cayenne- I also made a batch with a sprinkling of dried herbs and parmesan.

These, by far, are the BEST crackers I have ever served to people with spreads, cheeses or whatever- you can adjust the seasonings to match what you are serving with- and nobody, I mean NOBODY will ever guess you started with Saltines. They are fussy to make but the end result is astonishingly good. The soaked crackers spread out when baking so they get thinner and very crisp and delicious.

SOUFFLÉD CRACKERS

1 box Saltines (unsalted)
LARGE bowl of ice water
melted butter
garlic powder
Parmesan cheese
Cayenne pepper

Preheat oven to 375°. Use non-stick jelly roll pans, parchement, Silpat or grease regular pans.
Put 8 or 10 crackers into the water and soak for one minute, or until they start getting soft. Lift out and place on pans. Brush tops with melted butter and sprinkle garlic powder, Parmesan and a dash of Cayenne on each.
Bake until crisp -- 20 minutes or longer, depending on the oven. Cool and store in airtight container. Will keep for several weeks.


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