{"id":193,"date":"2010-05-25T13:50:18","date_gmt":"2010-05-25T17:50:18","guid":{"rendered":"http:\/\/recipephany.com\/?p=193"},"modified":"2023-08-14T13:45:50","modified_gmt":"2023-08-14T17:45:50","slug":"rye-crackers-perfect-for-the-economic-crunch","status":"publish","type":"post","link":"https:\/\/recipephany.com\/?p=193","title":{"rendered":"Homemade Rye Crackers, Perfect for the Economic Crunch"},"content":{"rendered":"\n

When our friend Julie returned from her Peace Corps stint in Colombia, she and her mother went shopping for housewares for her new apartment. Her mother pointed out an attractive serving spoon, which Julie examined closely. \u201cIt\u2019s nice,\u201d she said. \u201cBut do you know how easy it would be to make<\/em> this?\u201d<\/p>\n\n\n\n

This recipe for Homemade Rye Crackers is hardly the Peace Corps, but it did forever change my buying behavior. It makes crispy, tasty artisan crackers like those I drool over at specialty foods stores. The kind that sell for fancy European prices. But do you know how easy it is to make<\/em> them?<\/p>\n\n\n\n

So I simply can\u2019t buy crackers anymore. Not when I can impress my friends with these Homemade Rye Crackers, or munch on them guilt-free when nobody\u2019s around. So save your crisp dollars\u2014these delicious, easy-to-make snacks are perfect for today\u2019s economic crunch.<\/p>\n\n\n\n

What makes these rye crackers great<\/strong><\/p>\n\n\n\n

Stack them with cheese, dip them into hummus, or snack on them plain. They have a nutty whole-grain natural sweetness \u2013  oddly, you probably won\u2019t even recognize the rye. I suppose you could make them with whole wheat, but why bother when the rye tastes so good? Get rye flour and store it in the freezer, where it keeps beautifully for as long as you want.<\/p>\n\n\n\n

Rolling these out is easier than making pie crust or sugar cookies, since the dough doesn\u2019t get sticky. My daughter even uses the pasta maker. The thinner you roll them, the more delicate the snap. And they keep for months in an airtight container.<\/p>\n\n\n\n

This recipe is adapted from Marion Cunningham\u2019s recipe in The Supper Book.<\/em><\/p>\n\n\n\n

Rye Crackers<\/strong><\/span><\/h3>\n\n\n\n