CRISPY CRACKED WHEAT TATERS
Enjoy this cheesy side dish made with cracked wheat, potatoes and onion that's baked to a light brown hue.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 3/4 cup water to boiling in 1-quart saucepan. Add cracked wheat. Reduce heat to low. Cover and cook 20 minutes. Let stand, covered, 10 minutes.
- Heat oven to 350°. Spray cookie sheet with nonstick cooking spray. Heat oil in 2-quart saucepan over medium-high heat. Cook onion and seasoning blend in oil until onions are tender. Stir in cracked wheat, potatoes and cheese. Drop 20 tablespoonfuls into 1 1/2-inch mounds about 1 inch apart on cookie sheet. Bake 20 to 25 minutes or until light brown.
Nutrition Facts : Calories 185, Carbohydrate 22 g, Cholesterol 5 mg, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg
WHEAT CRACKERS
This thin wheat cracker is simple and thrifty to make. It will taste great with almost any dip or spread, and they will have much more character than factory made crackers.
Provided by Ray Anne
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 30m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
- On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
- Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 9.2 g, Fat 2.5 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 55.2 mg
CRISPY WHOLE WHEAT GRAHAM CRACKERS
My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup-a type of light molasses.
Provided by Stella Parks
Categories Dessert Kid-Friendly Whole Wheat Bake Cookies Cinnamon Small Plates
Yield 24 (2 1/4-by-4 3/4-inch) crackers, plus 8 ounces (2 cups) crumbs
Number Of Ingredients 8
Steps:
- Make the dough:
- Combine sugar, baking soda, salt, cinnamon, vanilla, golden syrup, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until somewhat light, about 3 minutes. Reduce speed to low, add whole wheat flour, and mix to form a soft dough.
- Scrape dough onto a work surface and knead gently to form a ball. Divide in half. Use immediately or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
- Roll and bake the dough:
- Adjust oven rack to middle position and preheat to 350°F. Generously flour a large sheet of parchment and place one portion of dough in the center. Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin. Slide onto an aluminum baking sheet and brush away excess flour. Repeat with remaining dough.
- For grocery store look-alikes, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick (a strictly cosmetic procedure). Otherwise, leave the dough uncut.
- Bake until crackers are tawny brown and firm, though your fingertip may leave a faint indentation, about 20 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets. Enjoy scrap pieces as a snack, or pulverize into crumbs. The grahams can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
- Mix it up!
- Chocolate: My mom used to sandwich chocolate graham crackers with peanut butter for an after-school snack, a combo I re-create by reducing the whole wheat flour to 10 ounces (21/4 cups), sifted with 1 ounce (1/3 cup) natural or Dutch-process cocoa powder. To retain their deep cocoa color, roll the dough in sifted cocoa powder. Serve with generous smears of peanut butter and a tall glass of milk.
- Cinnamon Sugar: We rarely had sugar-coated grahams in our pantry when I was a kid, but they were always at my best friend's house, and seemed all the more special for their rarity. For the dough, increase the cinnamon to ½ teaspoon. Before docking, dust each sheet of dough with a half batch of Cinnamon Sugar (page 44), or any Sugar Sprinkle (page 46). Otherwise, dock and bake as directed. After the crackers cool, gently tap each against the baking sheet to knock off any excess sugar.
- Coconut (vegan): Replace the butter with 5 1/2 ounces (3/4 cup) virgin coconut oil (solid but creamy-about 70°F) and add 1 teaspoon pure coconut extract along with the vanilla.
- Gingerbread: This variation has all the spicy complexity of a Christmas cookie, with the unique flavor and crunch of a classic graham. Make the dough with sorghum or unsulfured molasses (not blackstrap) and increase the cinnamon to 1 teaspoon. Along with the sugar, add 1 tablespoon orange zest, 2 teaspoons ground ginger, 1/8 teaspoon ground cloves, and a few cracks of black pepper.
- Graham Cracker Crumb Crust: Combine 9 ounces (2 cups) finely ground graham cracker crumbs with 2 ounces (4 tablespoons) melted unsalted butter. Scatter into a 9-by-1 1/4-inch glass or ceramic pie plate and press into an even layer over the bottom and up the sides. Bake at 350°F until firm, about 18 minutes. Cool to room temperature for immediate use in your favorite recipe, or wrap tightly in plastic and refrigerate for up to 1 week.
- Gluten-Free: Replace the whole wheat flour with 6 ounces (11/4 cups) white rice flour, 4 ounces (1 cup plus 2 tablespoons) oat flour, and 1/2 ounce (1 tablespoon) kinako.
WHEAT CRISP CRACKERS
This is a ridiculously easy homemade version of those thin, crispy wheat crackers in the yellow box. They go great with beer cheese or any spread, dip, or cheese.
Provided by Lonewolf419
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour, sugar, salt, and paprika together in a stand mixer fitted with the paddle attachment. Add butter and mix until small crumbs form. Slowly add water and mix until a semi-stiff dough forms. Divide dough in half.
- Roll on a lightly floured surface to a thickness of 1/8 inch; cut into desired shapes and transfer to a baking sheet. Lightly prick each cracker a few times with a fork or toothpick. Sprinkle with additional salt. Repeat with remaining dough.
- Bake in the preheated oven until crispy and lightly bronzed in color, 5 to 7 minutes. Remove from the oven and transfer to a wire rack to cool. Cool and store or serve as desired.
Nutrition Facts : Calories 50.7 calories, Carbohydrate 6.7 g, Cholesterol 6.1 mg, Fat 2.4 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 64.8 mg, Sugar 1.3 g
CRACKED WHEAT FOR THE KIDS
Steps:
- Cook cracked wheat in butter for a couple of minutes. Add water and bring it to a boil. Cook over low heat for 20 minutes or until tender. Serve with grated Parmesan or serve with plain yogurt, sliced almonds and raisins.
CRACKED WHEAT THINS
Make and share this Cracked Wheat Thins recipe from Food.com.
Provided by Northern_Reflectionz
Categories Vegan
Time 25m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Pour boiling water over Red River Cereal.
- Allow to soak for 30 minutes.
- Combine shortening and sugar.
- Add flour and salt.
- Add the soaked grain. You might need a bit more water to get the right consistency.
- Divide dough into four parts and roll each as thin as parchment.
- Slide dough onto ungreased cookie sheet and indent it in squares with a pastry wheel or knife.
- Prick dough all over with force to prevent bubbling.
- Bake 400F 10 minutes.
- Remove, and break biscuits where you have them scored.
- For variety can add poppy seed, onion flakes, garlic powder, cayenne or paprika.
More about "crispy cracked wheat taters recipes"
BAKING WITH GRAINS: CRACKED WHEAT BREAD - HONEST …
From honestcooking.com
HOMEMADE TATER TOTS - DAMN DELICIOUS
From damndelicious.net
10 BEST BULGUR CRACKED WHEAT RECIPES | YUMMLY
From yummly.com
HOMEMADE WHOLE WHEAT CRACKERS RECIPE: WHEAT THIN …
From kitchenstewardship.com
CRISPY SMASHED ROASTED 'TATERS - KRISTY DENNEY
From boysahoy.com
CRISPY WHOLE WHEAT ONION AND GARLIC CRACKERS | LIVE.
From livelearnloveeat.com
CRISPY WHOLE WHEAT GRAHAM CRACKERS | THE SPLENDID TABLE
From splendidtable.org
CRISPY SPICED TATERS - BIGOVEN.COM
From bigoven.com
CRISPY WHOLE WHEAT-MAPLE CRACKERS RECIPE | MYRECIPES
From myrecipes.com
SUEBEE HOMEMAKER - FAMILY-FRIENDLY SAVORY AND SWEET …
From suebeehomemaker.com
HOMEMADE WHEAT THIN CRACKERS - BARBARA BAKES™
From barbarabakes.com
CRISPY WHOLE WHEAT CRACKERS - KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (7)Total Time 1 hr 5 minsServings 72-144Calories 52 per serving
BEST BAKED TATERS- CRISPY AND HASSELBACK - KENT ROLLINS
From kentrollins.com
HOMEMADE WHOLE WHEAT CRACKERS: TWO WAYS! - CALIGIRL COOKING
From caligirlcooking.com
CRISPY 'TATERS - MARTIN’S BBQ JOINT
From martinsbbqjoint.com
CRISPY TATERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TATER TOTS RECIPE (BEST HOMEMADE VERSION) - KITCHN
From thekitchn.com
BAKED HOMEMADE TATER TOTS RECIPE - WELL PLATED BY ERIN
From wellplated.com
HOW TO MAKE TATER TOTS CRISPY IN THE OVEN (+3 WAYS TO COOK)?
From bronniebakes.com
CRACKED WHEAT BREAD | GIRL VERSUS DOUGH
From girlversusdough.com
COOKING CRACKED WHEAT - THERMOS COOKING
From thermoscooking.com
HOMEMADE CRISPY TATER TOTS - CHATELAINE.COM
From chatelaine.com
CRISPY GARLIC ROASTED PARMESAN TATERS - BUDGET101.COM™
From budget101.com
CRACKED WHEAT BREAD | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
CRISPY TATER TOTS FROM SCRATCH
From servedfromscratch.com
MCCAIN® TASTI TATERS® CASSEROLE
From mccain.ca
CRISPY WHOLE WHEAT-MAPLE CRACKERS RECIPE - JUSTIN …
From foodandwine.com
CRISPY TATER TOT HOTDISH (DAIRY FREE, GLUTEN FREE ... - VINTAGE DISH …
From vintagedishandtell.com
CRISPY BAKED PARMESAN TATER TOTS. - HALF BAKED HARVEST
From halfbakedharvest.com
CRACKED WHEAT RECIPES - NYT COOKING
From cooking.nytimes.com
CRACKED-WHEAT DINNER ROLLS - RECIPE | COOKS.COM
From cooks.com
EASY HOMEMADE TATER TOTS RECIPE - THE FORK BITE
From theforkbite.com
CRACKED WHEAT RECIPES | RECIPELAND
From recipeland.com
CRACK RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CRACKED OUT RANCH TATER TOT CASSEROLE RECIPE - HIDDEN VALLEY
From hiddenvalley.com
CRACKED WHEAT ROLLS RECIPE | BISCUITS AND ROLLS | HANNAFORD
From hannaford.com
HOW TO MAKE THE BEST HOMEMADE TATER TOTS - INSPIRED TASTE
From inspiredtaste.net
SUPER CRISPY TATER TOT WAFFLES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
HOMEMADE WHEAT THINS RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE CRACKERS RECIPE - HOW TO MAKE CRACKERS
From thepioneerwoman.com
CRACKED WHEAT KNOT ROLLS RECIPE - ANDREA MEYERS
From andreasrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love