Homemade Cracker and Cheese Spread Recipes

These homemade cracker and cheese spread recipes are a nutritious snack ideal for your next party or as a healthy indulgence.


| January/February 1978



Try these homemade cracker and cheese spread recipes as a healthy alternative to store-bought snacks.

Try these homemade cracker and cheese spread recipes as a healthy alternative to store-bought snacks.


Photo By Fotolia/Dejan Stanisavljevic

These homemade cracker and cheese spread recipes are nutritious, delicious and good for you too.

Homemade Cracker and Cheese Spread Recipes

Are you tired of snacking on plastic-wrapped nutritional disasters? Do you grow weary of paying outrageous prices for potato chips and pretzels? My family used to beg me to bring home salty snacks, but I felt guilty about buying them   and with good reason. Most store-bought munchies are "empty foods" nutritionally   all are expensive   and even the best ones (Wheat Thins and Rye Krisps, for example) are worth much less than you pay for them.

So I experimented and came up with a cracker that's inexpensive, nutritious and easy to make. And my family loves it! Here's the basic recipe:

Homemade Wheat Crackers Recipe

2 cups of whole wheat flour
1 teaspoon of salt
1/2 cup of sesame seeds
1/4 cup of raw wheat germ
1/4 cup of vegetable oil
1/2 cup of cold water water

Blend together the flour, salt, sesame seeds and wheat germ, then add the oil and mix well with a fork. Pour in the cold water, mix, and continue to add water a tablespoon at a time until the dough is soft and workable. (Flours vary in their ability to absorb moisture, so I can't tell you exactly how much water to use.) Finally, turn the dough out onto a floured board and knead it for at least ten minutes. (The longer, the better.) Set the dough aside.

Now pull off a golf-ball-sized lump of paste and roll it into a ball. Then (using a floured rolling pin) roll the dough out until it's cardboard thin, as thin as it'll get without tearing. You should now have a cracker that's about 5 inches in diameter. (Or do as our staff recipe tester did and shape smaller, easier-to-handle crackers with a cookie cutter. — MOTHER.) Repeat this procedure until you've used all the remaining dough.





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