Saltine Cracker Snack Recipe Recipe For Hand

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HOMEMADE SALTINE CRACKERS RECIPE



Homemade Saltine Crackers Recipe image

Fresh homemade saltine crackers are simple and inexpensive to make with only 4-ingredients. And so much better than store-bought! Try this recipe!

Provided by David & Debbie Spivey

Categories     Bread     Snack

Time 30m

Number Of Ingredients 5

1 cup all-purpose flour
2 tablespoons unsalted butter (melted)
7 tablespoons water
¼ teaspoon Kosher salt
extra salt and butter (for the tops, optional)

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, mix the flour and salt. Add the melted butter and water to the flour mixture. You may have to use your hands. Mix well.
  • Turn the dough out of the bowl onto a floured surface and roll out the dough with a rolling pin as thin as possible, approximately ⅛-inch or thinner. Cut into cracker shapes and place the dough pieces in a single layer onto the prepared baking sheet, leaving space between each.
  • Bake on the center rack in the oven for 15 minutes or until crispy.
  • Allow the crackers to cool. Serve at room temperature.

Nutrition Facts : Calories 163 kcal, Carbohydrate 23 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 148 mg, ServingSize 1 serving

SWEET AND SALTINES



Sweet and Saltines image

Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network

Provided by Trisha Yearwood

Categories     dessert

Time 35m

Yield 20 servings

Number Of Ingredients 5

Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)

Steps:

  • Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

SALTINE ICE CREAM SANDWICHES



Saltine Ice Cream Sandwiches image

Dulce de leche, butter pecan, vanilla and pistachio ice cream are all great options for these sandwiches!

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 16 saltine ice cream sandwiches

Number Of Ingredients 0

Steps:

  • Line a 9-inch square baking pan with parchment, leaving an overhang. Line the pan with 16 saltine crackers. Prepare an 18-ounce box dark chocolate brownie mix as the label directs; spread the batter over the crackers. Bake as directed; let cool. Top with 1/2 gallon softened ice cream and 16 more saltines. Freeze at least 4 hours or overnight. Remove from the pan using the parchment overhang and slice between the saltines.

SEASONED SALTINES



Seasoned Saltines image

Make and share this Seasoned Saltines recipe from Food.com.

Provided by Mindi Bunch

Categories     Lunch/Snacks

Time 10m

Yield 1 box of saltines, 30 serving(s)

Number Of Ingredients 7

1 box saltine crackers
1 cup canola oil
1 teaspoon cayenne pepper
1 teaspoon caraway seed
1 teaspoon sesame seeds
1 teaspoon dill weed
1 package hidden vally ranch dressing mix

Steps:

  • Empty entire contents of cracker box into a 1 gallon ziplock baggie.
  • Set aside.
  • Mix canola and dry ingredients until well blended.
  • Pour over saltines.
  • Close the bag and shake well until crackers are coated.
  • Let stand 5 minutes.
  • Store in an air-tight container.

SALTINE CRACKER CAKE



Saltine Cracker Cake image

My friend shares this recipe that she found in her mother's recipe box a few months ago. Weber thinks it dates back to the 1930s. She made this unusual cake and says that it was quite good.

Provided by kmergirl

Categories     Dessert

Time 55m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 9

5 eggs, separated
3/4 cup sugar
20 unsalted saltine crackers
3/4 cup almonds, toasted chopped
1/2 teaspoon almond extract
3/4 cup apricot jam
1 cup crumbled macaroons
1/2 cup heavy whipping cream, for 1 cup whipped
1 dash salt

Steps:

  • Preheat oven to 350°F.
  • Butter and flour a 9-inch springform pan.
  • In a large bowl, beat 5 egg yolks with sugar.
  • Place crackers in a plastic bag and roll with a rolling pin until crushed to fine crumbs.
  • Add to sugar mixture.
  • Add almonds, almond extract and salt and combine well.
  • In another bowl, beat 5 egg whites until stiff and glossy.
  • Fold into almond batter.
  • Pour batter into prepared pan and bake until cake tests done; check at 30 to 35 minutes.
  • Remove from oven.
  • When cake is cool, remove sides of springform pan.
  • Spread top of cake with apricot jam and sprinkle with cookie crumbs.
  • Whip cream and spread over top of cake.

Nutrition Facts : Calories 630.6, Fat 25.9, SaturatedFat 8, Cholesterol 182.2, Sodium 529.9, Carbohydrate 89.2, Fiber 3.4, Sugar 43.4, Protein 13.9

SALTINE CRACKER CANDY WITH TOASTED PECANS



Saltine Cracker Candy with Toasted Pecans image

My kids and grandchildren love this saltine cracker candy recipe. The neighbor kids rush right over when they find out I have them. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 pounds.

Number Of Ingredients 5

35 saltines
1 cup butter, cubed
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 164 calories, Fat 12g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

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