Peppery molasses crisps
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Peppery molasses crisps
  Crackers    Molasses  
Last updated 6/12/2012 12:50:28 AM. Recipe ID 11915. Report a problem with this recipe.
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      Title: Peppery molasses crisps
 Categories: Crackers
      Yield: 45 Servings
 
    1/2 c  Molasses
      3 tb Butter or margarine, cut
           Into pieces
  1 1/2 c  All-purpose flour
      1 ts Pepper
    1/4 ts Salt
      2 tb Plain yogurt
 
  "These extremely thin crackers have an intriguing balance of peppery
  snap and rich sweetness. They are addictive by themselves and make an
  elegant hors d'oeuvre when spread with herbed cream cheese. 350~F. 10
  to 15 minutes
  
  Combine the molasses and butter in a small sauce pan. Stir over low
  heat until the butter is melted. Remove from the heat and cool
  slightly.
  
  In the food processor or a large bowl, combine the flour, pepper, and
  salt and mix well. Stir the yogurt into the molasses mixture and then
  add to the flour mixture and blend to form a smooth dough.
  
  Remove the dough to a lightly-floured sheet of wax paper or lightly
  buttered aluminum foil and shape it into a log or cylinder
  approximately 1-1/2 inches thick and 12 inches long. Roll the log in
  the wax paper or foil and chill until firm, 45 minutes minimum.
  
  Preheat the oven to 350~F.
  
  When ready to bake, slice the log into 1/4-inch slices. Roll each
  slice with a floured rolling pin to form very thin ovals, about 1/16
  inch thick. The ovals may stick either to your rolling pin or to your
  rolling surface. Gently peel them off. Place the ovals on a lightly
  greased or parchemnt-lined baking sheet and prick each one 2 or 3
  times with the tines of a fork.
  
  Bake 10 to 15 minutes, until the crackers are medium brown. Those
  that are rolled slightly thinner than the others will brown first. Be
  ready to remove those from the sheet to cool while the others
  continue baking. Cool on racks. The crackers will crispen while
  cooling. Yield: 40-45.
 




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Recipe ID 11915 (Apr 03, 2005)

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