What's Cookin'?
Cheese Wheat Crackers:
I could give you a recipe but I would rather give you an approach :). Take your favorite biscuit recipe, leave out any leavening, add a big handful of shredded cheddar (or your favorite hard cheese), roll out between parchment paper, score with a pizza cutter into squares, and bake uncovered on the parchment paper! Ta-da!
Details:
~ I use a soaked wheat recipe for biscuits using all white whole wheat. I only made a 1/2 batch of the biscuit recipe (without the leavening) and then only 1/2 of that fit on my bigger flat pan at a time - so it was 2 batches of crackers for a 1/2 batch of biscuit dough (Jelly roll pan?? Why on Earth are they called that, anyway?). It was basically one stick of softened butter, 2 cups of flour, 1 cup of cultured buttermilk, and salt to taste. I left this to soak all day.
~ With my oven I had to bake them about 15 minutes and then I flipped them over for another 10-15 minutes so they would cook evenly on both sides.
~ I like my crackers on the crispy side so I then turned off the oven and left all of the crackers in it overnight since some were still a little bready. As it turns out all 3 dc told me the next day that they prefer soft crackers - good thing they weren't as snap-crisp as *I* like them :).
~ For snack I drained about 1/2 C of homemade yogurt in a jar covered with unbleached muslin for about an hour or so. Then I just scraped out the soft cream cheese from the muslin "strainer" and added salt for a cracker spread. Dc had crackers, cream cheese spread, and orange for morning snack.
What's Schoolin'?
I happened to find these Montessori books on sale right now on Amazon and thought I would pass it along... Happy shopping!
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