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Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Tuesday, June 30, 2009

Our Favorite Cracker Yet!

I am very excited about this cracker! It was easy and a dream to roll out, and it is so flexible flavor it how you like, the possibilities are endless! They came out crispy and delicious! I can't wait to play with more flavors. My 11 year old daughter (who is very handy in the kitchen now!) can make these on her own. This is similar to a "wheat thin" but much better depending on how you season it. :-) This recipe makes ABOUT 7 dozen crackers (depending on how thin you roll it. If you had cheese they will make more.)

Wheat Crackers
Preheat oven to 350

2 C Wheat Flour *
1/2 tsp Sea Salt
1/4 tsp Baking Powder
1/4 C softened Butter (1/2 stick)
Cold Water
Seasonings of Choice**

* A mixture of Hard Red Wheat and Spelt is very nice, but you can use whatever you have on hand - be creative!
** Seasoning Suggestions: Garlic powder, Onion Powder, Grated Cheese of choice, Sesame Seeds, Dill, Salt, Your Favorite herb mix. My Favorite so far is Spike or Lemon Pepper with Herbamare! YUM!

  1. Mix together dry ingrediants.
  2. Cut in soft butter to create a fine meal.
  3. You may add seasonings here or add them on top when rolled out; depending on what you add. Cheese or larger herbs are best here, but I like to add the finer herbs and salts when the cracker is rolled out. It is easiar for be to "see" how much.
  4. Slowly add cold water to make a nice textured dough (similar to fresh play dough). Niether crumbly nor wet. You should be able to form a ball and have the texture be the same throughout the ball. I tell my daughter to break it in half and check it.
  5. Knead it or roll it until it is the texture of an earlobe. (not long)
  6. Roll out onto lightly floured surface as thin as you can. (always roll dough from the center out like hte spokes of a bike wheel) The thinner- the better and this recipe really lets you get thin. I like to section this dough in two and roll out half at a time. This also makes it handy to season more than one flavor in the one batch.
  7. Season tops of the thinly rolled out dough, cut into 2" squares or rectangles (or so) and use a thin spatula to slide under each cookie and transfer them to a buttered cookie sheet. (It takes 2 sheets.) Put them side by side close, but not touching.
  8. Bake for about 11 minutes or until golden. You need to watch them, this will vary based on your oven and how thin you rolled them.

Let cool and store in airtight container.

If you try these I would love here how YOU seasoned them in the comments section!

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