So I started rolling out dough. Whew! Not easy without the oil. See, I had already made little dough balls in preparation for making tortillas, so I just started rolling out big round crackers. To be successful crackers, I knew they had to be rolled VERY THIN.
So, while resting my aching arms after having rolled out three of the rebellious little balls, IT CAME TO ME!!!! (A day of many revelations, yes, indeed.). Why not roll them out on my pasta roller?
So, I tried it!!!
And it worked!!!!
Instead of little balls, I made little oval hockey pucks.
I rolled them through on 7.....
and poked them with a fork....
and cut them with my pizza cutter.....
and put them on the sheet.....
and salted them a little.....
and baked them for about 12 minutes.....
learning to rotate them so they baked evenly.....
and, VOILA, a lot of crackers.
Being half white and half whole wheat flour, they are rough and robust little crackers.....
very crisp, especially the browned ones.
Keep them damp under a layer of paper towels while you work.
I spread them with our favorite Black Olive Spread.
Very yummy and good for you too.
So, what do you do when life gives you lemons (when tortillas run amuck?). Make Lemonade (crackers), of course.
Oh, and we have a winner of our pattern give-away. It's Kathy H!!!!! Congratulations, Kathy!!!!! She's going to choose a pattern from our stock and I'll let you know which one she likes.
Thanks, friends, for tuning in. Running amuck is so much fun when you have company.
Here are the recipes for crackers and olive spread.
1 c. all purpose flour
1 c. whole wheat flour
1 t. salt
3/4 c. lukewarm milk
1 1/2 t. baking powder
Mix altogether and knead until all the flour is used up. Pinch off 12 to 15 little balls of dough, cover and let rest for at least 30 minutes. Form balls into flattened ovals and run through a pasta maker three times, each time making the setting tighter (7,5,3). Poke strips all over with a fork. cut into squares with a pizza cutter and bake at 350 degrees F. for 12 minutes, rotating the pan at least twice during baking. Let cool on racks and bag tightly to keep. These will be good for up to a week without refrigerator. To freshen, just heat a little in the oven at 350 degrees for a few minutes, cool and serve with a spread or dips.
Black Olive Spread
2 8oz. packages Cream Cheese, softened
1 can Black Olives, drained & chopped small
1/2 t. Garlic Powder
1/2 t. Onion Powder
1/4 t. Cayenne (optional)
Place all ingredients in a small mixing bowl and mix well with an electric mixer. Store in the refrigerator. Spread on crackers or toast or use as a stuffing for celery.