Allotments 4 All
Produce => Recipes => Topic started by: tim on November 22, 2008, 18:37:20
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Why??
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Why? What Tim?
:-\
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Who put the cream in crackers?!!
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Who put the cream in crackers?!!
They originate from America. They were cheap and easy to produce and were originally believed to keep you regular.
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I have heard reports that it is not wise to eat them in bed :-\
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I think Tim's question refers to the use of "cream" to describe them?
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According to Jacobs,there is no cream in cream crackers.It refers to the ingredients being creamed together in a special way when made.
You can find the answer to anything when you google :)
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The recipes from the 1600's & early 1700's used cream to provide the fat content most recipes from the late 1700's onwards use butter to provide the fat content some still use cream but not many.
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Knew there must be a reason! Thank you.
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How about this then?
http://www.recipezaar.com/Cream-Crackers-119560 (http://www.recipezaar.com/Cream-Crackers-119560)
;)
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You must send Jacobs the recipeLOL
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To me cream crackers are way too crumbly and won't hold cheese. I never buy them and thought they were a British invention.
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Grannieannie, I agree completely with you on this one.. I never buy cream crackers..orrible things..they do however seem to be the dominant cracker here. I miss crackers and rarely find more than a couple I like... oh for a good healthy cracker isle so I can have a good varienrty cracker tin again. I have found one that is similar to Saltines but they were not a favourite over there, better than creams though. I would however love a good stone wheat thin.
XX Jeannine
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Oh YES! Stone Wheat Thins!
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:o
Hang On! How dare anyone besmirch my fave thing? Cheese and Crackers...it MUST be Jacobs Cream Crackers. What other kind is there?
Soz to any foreign visiters like, but some fings are sacrocan...sacroza...IMPORTANT!!!
;)
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i think that you cant beat nairns rough oat cakes with a good strong cheddar ;D
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Oatcakes are good too, agree with that one but Katy sweetie..not the creams,I hated 'em as a kid and ate them all the time cos that was all there seemed to be but not anymore. Glad to hearing you defend your faves though !!! Well done XX Jeannine
PS. I can't stand Cornish wafers, water biscuits or bread sticks either
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What about Dorset Knobs - there's noting in them but air!!!
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:D
Aww thanks J, didnt mean to offend anyone, maybe crackers are one of those things that depend on where you grew up? Like Chips and Gravy vs Chips and Salt and Vinegar?!
;)
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I assume you mean propper oatcakes and not those pancakes they eat in Stoke... The Water Biscuit is the superior cheese enhancing snack, as far as I'm concerned... Another British Invention, if I'm not mistaken!
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Ah yes, I remember water biscuits, my mum & dad used to eat those with cheese. Couldn't understand why the were called water biscuits - they were so dry.
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God Bless our differences
Oh and I make my oatcakes...Scottish recipe.
Never had a thingy though am I missing something here?
XX Jeannine
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Yep, I love Jacob's cream crackers with cheese. Good job we don't all have the same tastes.
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Has anyone had the wheat grain Cream Crackers ?
They look darker have and have a toasted flavour -- OH likes the originals
but can't see the attraction !
Sada had them in a fit of madness -- then they disappeared, typical !
floss x
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Jacobs cream crackers, I love them. Just off to raid the cupboards, otherwise if we have run out will have to go shopping. Quite like Ritz biscuits too, and I love marmite.
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Jacobs cream crackers, I love them. Just off to raid the cupboards, otherwise if we have run out will have to go shopping. Quite like Ritz biscuits too, and I love marmite.
Speaking of Ritz crackers (I suppose we're talking about the same thing- have you ever made mock apple pie out of them? Never tasted it but during the war (WWII) heard people baked something that tasted like apple pie with no apples using Ritz.
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The original recipe was published in 'How We Cook In Los Angeles' by Mrs. B. C. Whiting in 1894.
The recipe was named "California Pioneer Apple Pie, 1852", the crackers used were soda crackers which were mixed with brown sugar, water, citrus juice and cinnamon.
When Ritz crackers went into production in the early 1930s a recipe for Mock Apple Pie was printed on the box.
This is the recipe that Ritz published:
Mock Apple Pie a la Ritz
Pastry for two-crust 9-inch pie
30 to 36 Ritz crackers, coarsely broken up (about 1 3/4 cups)
2 teaspoons cream of tartar
2 cups water
2 cups sugar
Grated rind of one lemon
2 tablespoons of lemon juice
2 tablespoons butter or margarine
1/2 teaspoon ground cinnamon
1. Place sugar, cream of tartar and water in saucepan over high heat. Bring to a boil, then lower heat to simmer for 15 minutes. Add grated lemon rind and lemon juice. Allow to cool.
2. Preheat oven to 425 degrees.
3. Roll out half the pastry and line a 9 inch pie plate. Place coarsely-broken cracker crumbs in pie crust. Pour cooled syrup over crackers. Dot with butter or margarine and sprinkle with cinnamon.
4. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top to allow steam to escape. Bake at 425 F for 30-35 minutes or until crust is crisp and golden. Cool completely before serving.
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But there's nothing to touch Ship's Biscuits - or Army Hard Tack.
Something infinitely moreish about them!
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I can't honestly think of a cracker that I dislike....nope, sitting here trying to think, and I think I likes them all, but then I am a piggy. At the moment I am working through a box of those giant Matzo crackers, which have been my fave since I was little. They are so large you can have an entire cheese selection on just the one cracker. ;D
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Can't eat the cheese unless I want to feel like death for a week, but I So love any crackers.My faves are Nairns oatcakes though, lovely with marmalade on. ;D
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Steady oop there Ollie, the Staffordshire oatcake comes in handy if you've lost your window leather. ;D ;D And that's roughly what it tastes like. ::) ::).
valmarg
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Then there are Oyster Crackers- those hard little round smaller than golf ball sized rocks.
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Used to love the HP biscuits when I was a child during the war ,they were a half inch thick cushion shaped biscuit for cheese, would be a hit today if they still made them, do you have the recipe Baccy Man?
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At the moment I am working through a box of those giant Matzo crackers, which have been my fave since I was little. They are so large you can have an entire cheese selection on just the one cracker. ;D
Now see what you've done, Emma! ::) One mention of Matzos (and I hadn't thought of them for ages) and today I just had to buy a box.
And a pack of Lurpack butter to put on them.
And some extra mature Cheddar.
And some really ripe Gorgonzola.
And some Emmenthal.
And some German smoked cheese with ham (ham & Matzos? LOL)
Oh, I WISH you hadn't mentioned them! ;) ;D
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Glad someone else likes Lurpack, my favourite butter, never without it. Jacobs cream crackers without butter the first thing to eat after a migrane.
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Lurpak? Buy British!!
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Sorry Tim, but I do like Lurpak. Just checked spelling as the fridge is full of it. You were correct. I do like Kerrygold, that is Irish I believe, does that count as being OK.
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i love Matzos we were brought up on them, what are saltines Jeannine, are they as they sound salty if so id love them i am a true salt addict and love crackers with salt on them