CREAM Crackers

[asbean]

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.

[asbean]

[Jeannine]

God Bless our differences

Oh and I make my oatcakes...Scottish recipe.

Never had a thingy though  am I missing something here?

XX Jeannine

[lorna]

Yep, I love Jacob's cream crackers with cheese. Good job we don't all have the same tastes.

[flossy]

   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

[Borlotti]

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.

[GrannieAnnie]

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.

[Baccy Man]

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.

[tim]

But there's nothing to touch Ship's Biscuits - or Army Hard Tack.

Something infinitely moreish about them!

[Mrs Ava]

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

[Emagggie]

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

[valmarg]

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

[GrannieAnnie]

Then there are Oyster Crackers- those hard little round smaller than golf ball sized rocks.

[petengade]

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?

[Hyacinth]

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

[Borlotti]

Glad someone else likes Lurpack, my favourite butter, never without it.  Jacobs cream crackers without butter the first thing to eat after a migrane.

[tim]

Lurpak? Buy British!!

[Borlotti]

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.

[debster]

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