Sentences with phrase «sheet of cracker»

Carefully flip the sheet of cracker mixture over, remove the top parchment, and bake another 25 minutes.

Dehydrate at desired temperature until the sheet of cracker is set, but still soft when pressed, about 6 hours (you know how it is with dehydration — exact times and temps aren't really a big deal).

When you are able to handle a sheet of cracker, turn it over on the dehydrator tray and VERY carefully peel off the teflex sheet.

Dehydrate at desired temperature until the sheet of cracker is set, but still soft when pressed, about 6 hours (you know how it is with dehydration — exact times and temps aren't really a big deal).

ingredients: 8 tablespoons butter, melted scant 1 cup smooth peanut butter big pinch salt 1 1/4 cups confectioner's sugar 1 1/3 cups graham cracker crumbs (about 10 sheets of crackers) 1 1/4 cup chopped dark chocolate 1 teaspoon butter 1 tablespoon chopped dark chocolate plus 1 tablespoon white chocolate, optional 1 tablespoon peanut butter plus 2 teaspoons chopped white chocolate, optional

It makes about two regular size cookie sheets of crackers.

Not exact matches

Slide the baking sheet into the oven and bake until the edges of the crackers have browned slightly, about 20 minutes.

Take a sheet of graham crackers, and separate into 4 pieces.

Graham Crackers — about 16 graham cracker sheets 10 ounce bag of white chocolate melting wafers 2 clementine's peeled and separated 1 cup of Shelled Setton Farms Pistachios and broken into small pieces Handful of thin stick pretzels Handful of dark chocolate chips

The key to getting a crunchy cracker is to make sure that they have been rolled thin enough, of which is made very easy by sandwiching the dough in between two sheets of parchment paper.

Place the sheets of graham crackers in a zip top bag and roll with a rolling pin or heavy can to crush.

Place the baking sheets, one at a time, in the center of the preheated oven and bake until the crackers are just beginning to brown, about 7 minutes.

The Thomas L. Green Cracker Breaker precisely breaks strips of crackers and other sheeted products into orderly stacks ready for packaging.

Recipe Directions: Preheat oven to 400 ° F. Line a cookie sheet with parchment paper or foil; once done line the pan with layer of saltine crackers.

To make s» mores cookies, spread melted chocolate onto the backs of pre-made graham crackers and lay onto a wax paper - lined baking sheet, chocolate side up.

Take graham crackers and lay on cookie sheet, add crunchy peanut butter, then cover with mini-marshmallows, then sprinkle with a few chocolate chips — OR red hot candy (as the original recipe had red - hots instead of chocolate chips).

line your sheet pan with a sleeve of saltine crackers (usually 40) and then top with pretzels.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

The crispy sheeted crackers added the necessary amount of crunch and texture that balanced out their softer counterparts.

Place dough rectangles on the prepared baking sheet, leaving at least 1/2 inch of space between each cracker.

Sort of work as a cracker — made on a parchment covered cookie sheet and cut up.

Place the 2 sheets of graham crackers in a ziplock bag, seal and roll with a rolling pin or heavy can to crush.

I crush two sheets (the long portion) of graham crackers with a rolling pin or a heavy can and mix the crumbs with a little melted butter (it ends up being 1/4 cup crushed crumbs).

Flip the dough onto a cookie sheet, keep the crackers on a layer of parchment paper to bake for easy removal.

Tools Needed for Homemade Vintage Cheese Puffs Crackers (just a few): Baking Spray to coat the baking pans 1 or 2 sheet pans or cookie pans or pizza pans (depending on what you have handy and how many you wish to bake at one time) Large Mixing Bowl Whisk Wooden spoon Your hands for rolling, or a rolling - pin and knife for easy roll and cut Optional: Counter space with a dusting of flour (if you use the rolling and cutting tip)

For a traditional graham cracker crust, replace the almond flour and pecans with 1-1/2 cups of finely - crushed graham crackers (about 10 - 11 sheets).

Stick the cookie sheet with all of the preformed animal crackers into the freezer for 15 - 20 minutes.

One thing I did after baking the first side was to pull the cookie sheet with parchment out and put the second parchment sheet back over top of the crackers.

Rather than putting it in a baking pan, I spread it out thinly on a baking sheet, so it is almost more of a cracker.

• Dried anchovies • Nut butters (preferably made from crispy nuts) • Cheese (highest quality, raw if possible) • Summer sausage • Cooked meats, poultry, fish and bratwurst coins • Ripe fruits, especially berries (frozen blueberries are yummy and sometimes soothing to hurting gums) and bananas (kids love to grasp them) • Dried and freeze - dried fruits, especially during the winter when fresh are less available • Flaxseed / nut or seed crackers, properly prepared • Pieces of dates or date logs • Nori sheets for making quick rolls ups with leftovers • Liver mousse • Full - fat yogurt (ideally homemade) • Carrot and cabbage sauerkraut (or other fermented veggie combo your family enjoys) • Fermented apple butter

Remove cookie sheet from oven, flip the whole cracker over (or you can flip in pieces or sections) and peel the baking paper off of the back.

1 ripe, but firm avocado, pitted and peeled 1 cup pumpkin puree, chilled 3/4 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/3 cup sugar 1 13.5 - ounce can coconut milk, chilled 1 tablespoon powdered sugar 1 teaspoon vanilla extract 1 tablespoon coconut butter, such as Nutiva coconut manna (optional) 5 sheets of Graham crackers, crushed into small pieces 4 dessert glasses or small jars

Rolling the dough between sheets of parchment paper helps to reduce the risk of adding too much flour to the mixture, which will ruin the flavor and make the crackers too tough.

And if you don't have any graham cracker crumbs you can crush sheets of graham crackers.

Repeat with remaining phyllo sheets, butter mixture, and sunflower seeds to make a total of 64 crackers.