Comments on: parmesan cream crackers

By: Sarah

Sarah — Wed, 04 Jan 2012 01:25:34 +0000

So delicious and easy as written! Served with wild rice vegetable soup. mmm

By: Eva

Eva — Fri, 11 Nov 2011 01:07:16 +0000

Hi Deb, I’ve made these crackers many times as my family loves them. However, tonight on a whim, I decided to make them with chickpea flour and they turned out really well. I have multiple pounds of chickpea flour….I was sure I was going to make TONS of battered paneer :P….so I need to get rid of some.
Oh and instead of using cream, I used sour cream thinned with some water (I didn’t have milk).

They have a slightly different flavor…maybe nuttier? But overall they don’t taste much different from the original. I was thinking of experimenting with ghee next time.

Thanks again for sharing the recipe.

By: Andrea

Andrea — Thu, 19 May 2011 18:02:34 +0000

I have found that storing crackers (cheese straws in particular) in a tin instead of a ‘tupperware’ or glass container keeps them crisp.

By: Eva

Eva — Tue, 18 Jan 2011 20:14:17 +0000

Oh my!! I just took these out of the oven and they are delicious–too delicious!! But it never occurred to me that I could make crackers, I guess they are one of those things that I take for granted (same goes for mustard). Thanks so much for sharing. :)

By: Margaret Morris

Margaret Morris — Thu, 25 Nov 2010 16:40:01 +0000

I made these last night and they were wonderful! I had both parmesean and romano cheese and opted to use the little dab of romano I had left in the fridge. It yeilded about 2/3 Cup of cheese grated with my micro plane. I used all of it and the flavor was outstanding! I will make these again!

By: Nicole

Nicole — Sat, 30 Oct 2010 18:27:34 +0000

Just made these last night and they were amazing! My roommate and I finished off the whole batch and she is begging me to make some more! Such a fun thing to say that you have made your own crackers.

By: Kat

Kat — Mon, 02 Aug 2010 21:19:02 +0000

Just finished a batch of these crackers, and they are unbelievably delicious. In fact, the double batch didn’t quite yield double the number of crackers, since so much of the dough ended up in my tummy!!!

The only thing I’ll change for next time is that I think I’ll cut them into circles, so that there aren’t any corners to get almost-burnt. My bizarre, teeny-tiny convection oven overbakes very quickly and easily, especially corners and edges. Circles would have no corners!

By: Dahlia

Dahlia — Sun, 01 Aug 2010 19:22:19 +0000

OMG! I want to eat these right now. I live off of crackers (as apparent by my hips). I used to love Cheez-Its so much that my friends began calling them “Dahlia crackers.”

By: SJ Emmons

SJ Emmons — Wed, 14 Jul 2010 22:01:56 +0000

I made this tonight with gluten free flour and used natural yogurt instead of cream. They are so delicious, I have to steel myself away from polishing off the lot in one go!

Thanks.

By: Tim

Tim — Mon, 12 Jul 2010 00:12:09 +0000

Oh my dog! I made these tonight…served with a goat cheese/pecan/bacon/basil spread. AWESOME….I forgot to buy crackers…with company on the way, I quickly mixed and popped in the oven…major hit.

Thank you…I’m so glad I remembered this post.

This was so easy and delicious.