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Volume IV
January, 2014

Newsletter Home / Table Talk

Oh, Crackers!

By Jeanne Wolfley

I was intrigued at the possibilities of making my own crackers and so I started searching the web. I found a site that has all kinds of cracker recipes. This site,, has several cracker recipes. I was impressed and thought I would put a big smile on all of my grandchildren's faces by making some homemade "Goldfish"-type crackers. They are easy to make and the taste is addictive! I made a pattern for the fish cracker out of a throw away aluminum pie tin. It was fun but the cutter didn't hold up well. After I made several little fishy crackers, I got out my very small square cookie cutters and went to work finishing up the dough. Children not only love the taste of these crackers but have so much fun helping you make them too.

The flax seed crackers are a recipe from a dear friend of mine and the fish crackers are from the website I shared. I think I will keep both of these recipes in my Cook'n recipe organizer under "snacks." The flax seed crackers are perfect for my health conscious family and friends. The fish crackers are just what I need for when the little guys come to grandma's house! Cha-ching!!

Almond Coconut Flaxseed Crackers

Serving size: 10
Calories per serving: 116

2 cups flaxseeds (golden or brown)
1/2 cup honey
1/2 cup coconut flakes
1 teaspoon vanilla
1/2 cup chopped almonds

Soak the flax seed overnight. Mix remaining ingredients with seeds and honey. Spray a baking sheet with nonstick spray and dehydrate in oven at 170 degrees for 4 hours. Cut into squares; return to oven and continue dehydrating until crisp.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Gold Fish Crackers

Serving size: 10
Calories per serving: 80

1 cup flour
4 tablespoons butter, (cold, cut into small pieces)
8 ounces of sharp cheddar cheese (grated)
3/4 teaspoon salt
2 tablespoons cold water

Using a food processor, pulse together the flour, butter, cheese and salt until it resembles coarse sand. Pulse in water, 1 tablespoon at a time. Place dough in plastic wrap and refrigerate for 20 minutes.

Roll the dough out 1/8 inch thick and cut into desired shapes. Place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Jeanne Wolfley
Monthly Newsletter Contributor since 2008

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