Home Made Saltines

400° - 10 minutes. Serves 8

Ingredients:

1 cup all purpose flour, cornmeal, wheat flour your choice
1 to 2 tablespoons butter
4 to 8 tablespoons water
1/2 teaspoon salt


Directions:

Place the flour into your food processor. Add the melted butter. 1 tablespoons for crispy and 2 tablespoons for crunchy. Add salt. Pulse until well blended. 

Add the water a tablespoon at a time until you get a ball that sticks together (be careful not to add to much water). 

Place dough on a floured board and roll until 1/8 inch thick. Place on cookie sheet.    At this time you can dock the dough if you would like. (This keeps out some of the air bubbles).

Place in a 400 degree oven and bake for 10 to 15 minutes. Watching after 10 minutes. Until light brown on outside edges. Remove from pan and let cool completely. Break into serving size portions.

Notes:



source:

Cinnamon and Vanilla Candied Nuts

300° - 20 minutes. Serves many

Ingredients:
 
1 egg white
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
1 teaspoon of salt
1/3 cup of rapadura, sucanat, maple sugar, or palm/coconut sugar
2 1/2 cups of walnuts

Directions:

Preheat the oven to 300 degrees (the rack should be in the middle of the oven). And either lightly coat a cookie pan with coconut oil or butter or cover with parchment paper.

1)Lightly beat the egg white with a whisk (just until a bit foamy). Add the cinnamon, vanilla, salt and sugar. Stir in the walnuts, coat the walnuts well.

2) Remove the walnuts with a slotted spoon (allowing extra coating to drip out), and place on the cookie sheet. Spread out on the cookie sheet so that the nuts aren’t touching for the most part. Place in the oven for 25 minutes.

3) Remove from the oven and cool for 20 minutes. Serve or store in an airtight container for up to two weeks.

Notes from source:

Of course, if you wanted a sweeter version, you can easily up the sweetener, up to double. Other variations I’ve thought of include doubling the vanilla, and trying it with different nuts (I think this combo would be delicious with cashews!).
source: The Nourishing Gourmet

Deviled Eggs

Stove Top. Serves 12

Ingredients:

6 hard boiled eggs, cooled
1 tablespoon pickle juice
1 ½ tablespoons mayonnaise
1 teaspoon mustard
¼ teaspoon garlic powder
½ teaspoon dill weed, plus enough to sprinkle
¼ teaspoon onion powder
¼ teaspoon paprika, plus enough to sprinkle
1 small pickle, or 4 pickle chips, chopped fine
Salt


Directions:

1.Gently peel and rinse eggs. Cut in half lengthwise. Gently scrape yolk into a bowl and set whites on a plate. When all eggs have been cut and separated, lightly sprinkle whites with salt and dill weed. Cover, and refrigerate whites.
2.Using a fork, mash and mix egg yolks until you have a very fine crumbly powder. Add pickle juice, mix, and pack against side of the bowl. Mixture should just barely stick together. If not, add a bit more pickle juice (but don’t add so much that the yolk mixture is muddy).
3.Add mayonnaise and mustard, mix well. Add garlic powder, dill weed, onion powder and paprika, mix well. Add chopped pickle and mix again.
4.Pull egg whites from the refrigerator and uncover. Using a tablespoon and your (clean, not licked) finger, fill the holes in the whites with yolk mixture. After all the whites are filled, the remaining mixture between the eggs by gently mounding each hole.
5.Sprinkle eggs with paprika, re-cover, and refrigerate.


Notes:

Make it pretty – use a decorating bag and tips to add the yolk mixture instead of a spoon. Layer the serving dish with leaf lettuce, and add a tiny sprig of parsley to each egg.

Use your favorite pickles and juice….or mix it up. Mrs. Gardner uses dill pickle juice with bread and butter pickles (But don’t tell her husband!)

Try using Dijon mustard, spicy brown mustard, Chinese hot mustard, or Wasabi mayonnaise for an extra kick.

Speaking of kicks, add cayenne pepper instead of paprika, or a dash of hot sauce with the pickle juice.

And for all the ranch-heads (like Mrs. Gardner’s family) try using ranch dressing instead of mayonnaise.


source: Cherie Gardners' Catholic Gramma

Southern Cheese Straws

375° - 10 minutes. Makes 4 dz

Ingredients:

1/2 cup unsalted butter, softened

2 cups grated extra-sharp cheddar cheese

1 cup flour

1/4 tsp. cayenne pepper

1 tsp. salt

Directions:

Cream butter well using electric mixer. Add remaining ingredients and combine well, first with blender, then with clean hands, scraping bowl as you go. Place half of crumby mixture in a small pile at the center of a square of wax paper and fold wax paper over pile. Shake mixture into fold of wax paper and carefully press and roll mixture into a 1 to 1 1/2 inch tube. Freeze for several hours or overnight. (Or place in a sealed plastic bag and store for up to a month.)

When ready to serve, remove tubes from freezer and allow to stand 5 minutes. Preheat oven to 375° F. Slice dough thinly and place disks onto a baking sheet covered with parchment or Silpat. Bake for 10 minutes. Do not brown. Allow to cool slightly then remove to wire cooling rack.

Notes from :

Cheese straws may be served warm or at room temperature and will be delicate and breakable, so handle them gently.

source: Fried Okra at Blissfully Domestic

Cheesy Pepperoni Pulls

400° - 30 minutes. Serves 6

Ingredients:

4 oz. pepperoni slices

1 green pepper, chopped

1 large onion, chopped

1 cup grape or cherry tomatoes

1/4 cup Zesty Italian Dressing

1 cup Shredded Mozzarella Cheese

1 pkg. (13.4 oz.) refrigerated pizza doug

Directions:

PREHEAT oven to 400ºF. Combine pepperoni, peppers, onions, tomatoes and dressing in 13x9-inch baking dish sprayed with cooking spray. Sprinkle with cheese.

UNROLL pizza dough; cut into 2-inch pieces with sharp knife or kitchen shears. Place evenly over cheese.

BAKE 30 min.; cool 10 min. Invert onto platter; carefully remove dish.

Notes:

Serve with warm pizza sauce for dipping and your favorite hot steamed vegetable to round out the meal.

source: Kraft Kitchens