CONTAINS: WHEAT, SOY.Īnything after "salt" will be in small quantities Ingredients of the chicken ina biscuit crackers:ĮNRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL AND/OR PALM OIL, SUGAR, SALT, DEXTROSE, MONOGLYCERIDES, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), ONION POWDER, BAKING SODA, SOY LECITHIN (EMULSIFIER), NATURAL FLAVOR, DEHYDRATED COOKED CHICKEN, CORNSTARCH. Bake until deeply golden, and let cool before eating - you will get more crackery snap. If you don't have a pizza stone, bake crackers a few at a time on baking sheets. Repeat the process for the remaining dough balls, baking in small batches.
CHICKEN AND BISCUIT CRACKERS CRACKER
Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). You can also cut the dough into whatever shape you like at this point. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. When the dough is done resting, flatten one dough ball. While the dough is resting, preheat your oven to 450F degrees. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. When you are done mixing, shape the dough into a large ball. If you need to add a bit more water (or flour) do so. The dough should be just a bit tacky - not too dry, not too sticky to work with.
CHICKEN AND BISCUIT CRACKERS FREE
Alternately, feel free to mix and then knead by hand on a floured counter-top. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Special equipment: pasta machine (optional) For Club Crackers (or Ritz), substitute butter or margarine for the oil.ġ 1/2 cups white whole wheat flour (or all-purpose flour)
For Chicken-In-A-Biscuit crackers, substitute chicken broth for the water. I like the semolina and olive oil taste, but if you want really plain Saltine (hardtack) crackers, just use all white wheat (and soft wheat works very well for this recipe), and plain veggie oil. Source: Top Secret Recipes by Todd Wilbur.Here is how I make my crackers. bought the Cracker Jack Company, and today the Cracker Jack division is the largest user of popcorn in the world, popping more than twenty tons of corn a day.Ĭheck out my clones for Fiddle Faddle, Poppycock, Screaming Yellow Zonkers, and Crunch N' Munch. To date they have given away more than 17 billion toy surprises. In 1912 the Cracker Jack Company started adding toy surprises, ranging from small books to miniature metal toy trains. Shortly after Cracker Jacks debut another customer commented, "The more you eat, the more you want," and that's still the slogan today. In 1896 a salesman tasting the treat for the first time said, "That's a cracker jack," and the name stuck. From then on the popcorn's popularity grew enormously.
Rueckheim's big break came in 1893, when the treat was served at Chicago's first world's fair. He used all of his money to open a small popcorn shop in the city and started selling a sweet caramel-and-molasses-coated popcorn confection. Rueckheim came to Chicago with $200 in his pocket.
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