From Alabama Stitch Book, page 94:
One day when I was feeling a bit down, my friend Jen Rausch called. She told me I was allowed 20 minutes of self-pity, but then I was to get up and get on with my work. A few hours later, Jen arrived at the office with a tray lined with a beautiful tea towel, which held a china bowl, a jar of warm soup, and some homemade whole-wheat crackers. I will always be grateful to Jen for that sweet gesture.
Today, I’m pairing Jen’s Whole-Wheat Crackers with Zach’s Farm Cheese for an afternoon snack at our photo shoot. These recipes are fitting for most any occasion and come with little prep-time.
JEN’S WHOLE-WHEAT CRACKERS
¾ cup vegetable oil
1 cup water
3 cups quick oats
2 cups whole-wheat flour
1 cup wheat germ
2 tablespoons sugar
½ teaspoon salt
Preheat the oven to about 300 to 325 degrees Fahrenheit. Blend or beat the liquid ingredients, and pour them over the dry ingredients in a bowl. Mix, then roll out the dough on the bottom of two large baking sheets to the edges. Sprinkle with salt, and cut 2” squares. Bake for about 30-40 minutes or until crisp and golden brown.
Yield: Makes about forty 2”-square crackers.
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