- Versatile enough for a champagne brunch or a light dessert, these are made with regular and oat flours, strong brewed coffee, sugar, and butter or margarine.
- Yields 70-80 crisp crackers which taste like cheese fondue. For a more traditional fondue taste you can add Kirsch or cherry liqueur, and use both Gruyere and Emmenthal.
- This no-bake recipe flavors the oyster crackers with buttery popping oil normally used for popcorn, cream of chicken soup mix, parsley, and garlic powder.
- This variation calls for mixed nuts, fish crackers, vegetable oil, Hidden Valley Ranch Mix, lemon pepper seasoning, garlic powder, onion powder, and dill, to make the oyster cracker coating.
- Sweet crackers made with all-purpose flour, whole wheat flour, ground pecans or walnuts, brown sugar, baking powder, salt, cinnamon or apple pie spice mix, and applesauce.
- Easy to make but taking a relatively long time. Initial rise of 20 to 30 hours, allowing the dough to increase in volume without developing a pronounced yeast flavor. Yield: 95-100.