View Full Version : It's 8 a.m., any recipe to make crackers by 3 p.m.?
04-18-2010, 07:02 AM
I'm just curious. It's just come up, very last minute ... is there was a cracker recipe that I could start making right now that could be ready by 3 p.m.?
Is there any such animal?
Which recipe, if so, would you recommend?
Ground flax seed meal as one of the ingredients is very do-able. Corn isn't since I don't have any on hand, and actually rarely do.
Hoping someone knows of something. It just came up and I thought I'd see if I could rise to the challenge <g>.
Salsa and guac are no problem, but the chips may not be so easy, time-wise ...
04-18-2010, 07:07 AM
Don't know of any quick cracker recipes, but you can make chips with either white potatoes or sweet potatoes and they will be ready in just a few hours. You just need to slice them thin--a peeler will do this, if you don't have another implement--and dehydrate them. I've never done sweet potatoes myself, but I've made white potato chips numerous times. I soak them briefly in a solution of apple cider vinegar and olive oil--not much is needed of either, just enough to coat all of the chips. If you don't use the vinegar, at least with white potato chips, your chips will discolor as they dry, although they will still taste all right.
I salt them lightly when they are done. I make these when I want something for dips or spreads, but don't have time to make crackers.
04-18-2010, 06:32 PM
flax chips or some really thin crackers
04-18-2010, 07:29 PM
I think I've dried Alissa's corn chips within that time period.
05-05-2010, 05:14 PM
Well, they weren't ready for that day at all, I'm afraid. But they were for the next day and I enjoyed them then! <g> I had them myself as the family wasn't available but they were good. I now know for sure that I can't rely on making chips for the same day, for some reason. :)
05-06-2010, 06:11 AM
I just made Alissa's Flax Crackers yesterday as well and mine were ready in 4 hours. I spread them on the Teflex Sheet REALLY, REALLY thin. How thick were yours? Could you see the "goo" between the Flax? I put my setting on 115 degrees. If yours were at the recommended 105, it may take slightly longer. I'm going in and out of mine, so I bump it up a few more degrees...
For me, the Key to making things the same day is to spread them thin. Also, that did NOT include soaking time. I had soaked them the night before so the 4 hours was only time in the Big "D"...
The only thing, for me, that literally does take all day and then another day is the Onion Bread (do a search for recipe)...
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