Crackers & Dips: More than 50 Handmade Snacks

Crackers & Dips: More than 50 Handmade Snacks

Ivy Manning

Language: English

Pages: 144

ISBN: 1452109508

Format: PDF / Kindle (mobi) / ePub

This is the DIY guide to making homemade crackers, with 52 formulas for crisp snacks and the luscious dips to eat them with, all celebrated with 25 playful photographs. Portland, Oregon-based food writer and baker Ivy Manning capitalizes on the pure flavors of whole grains, real butter, cheese, fresh spices, and no preservatives in her formulas for crunchy, sweet, and savory treats, all made to pair with a chapter's worth of creamy, gooey dips, and schmears. Recipes and tips are for bakers of all skill levels and tastes, with formulas for vegan, gluten-free, and whole-grain crisps. This adorable book is timed perfectly for the cracker-making trend and makes the ideal gift for the baker or entertainer who takes pride in making everything from scratch.

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to brown too much before the others are done, transfer them to a cooling rack and return the undone crackers to the oven for a few moments. When the crackers are completely cool, transfer them to an airtight container for up to 10 days. cracker tip: Coconut flour is very dense and absorbs a lot of moisture; use too much, and it can make your baked goods too dry. Be sure to spoon coconut flour lightly into the measuring cup when measuring or, better yet, weigh it on a scale for a more precise

the oven, pick up the dough from one end, and carefully lay the dough on the hot baking sheet. It may stretch a little; an oblong shape is fine. Push the rack back into the oven and bake the lavash until it is browned in places, 3 to 6 minutes, depending on how thinly the dough was rolled. If the dough puffs up while it is baking, poke it with a fork to release the trapped steam. Use tongs to remove the lavash from the oven and place it on a cooling rack; it will crisp up as it cools. Repeat the

ball of Sweet Treats: Dessert Crackers 105 dough into six equal-size balls about the size of an unshelled walnut. Roll out the balls into 3½- to 4-in/9- to 10-cm rounds, picking up the dough and rotating it a quarter turn after each stroke so that the dough does not stick and the cracker will be an even round(ish) shape. If the dough springs back as you roll, let it rest and start rolling out a second small ball of dough. (As the first ball rests, the gluten will relax and it will be easier

chipotle chiles, and make the otherwise guilt-free dip “molten” by adding a layer of queso blanco (a mild Mexican melting cheese), with a smattering of sautéed chorizo sausage on the top. The resulting dip is a fiesta of textures and flavors, with just enough warm gooey cheese to qualify it as comfort food at its best. This dip begs to be attacked with Corn Bread Crisps (page 29) or tortilla chips. MAKES 3 CUPS/ 720 ML 1 tsp cumin seeds Two 15-oz/425-g cans black beans, drained and rinsed ½ cup/10

sure it’s not sticking to the work surface. Using a crimped pastry wheel, trim any irregular edges away. (Scraps can be reserved and re-rolled once.) Cut the dough into 1½-in-/4-cm-wide strips and lay them ½ in/12 mm apart on the prepared baking sheets. Cut the strips crosswise into 1½-in/4-cm squares and prick all over with a fork or comb. Bake the crackers, rotating the baking sheets once from top to bottom and from back to front, until they are firm when touched and beginning to turn light

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