Skinny Cooks Can't Be Trusted by Dave Kessler 

 

The supermarkets and gourmet shops sure have a big array of crackers, and I like them all. I’ll bet you do, too. Some of them get pretty pricey, so it’s few and far between before we can enjoy these specialties. Once in a while I’ll get desperate for a cracker treat and make some here at home. One type I like a lot are sesame cheese crackers. I enjoy these when topped with a thin slice of summer sausage, Swiss cheese and even with sardines.

On rare occasions I have been known to enjoy these with some caviar. The last time was three or four years ago, and I’ve been saving my pennies so I can buy some more caviar and have this treat again before I’m 120 years old. Anything you enjoy putting on crackers goes well with these. Also, anything you enjoy putting crackers in, such as soup, works well too.

Sesame Cheese Crackers

1 stick butter or margarine, softened

1/2 pound sharp cheddar cheese, shredded

2 or 3 “spluts” of hot pepper sauce

1 cup of flour

1/2 teaspoon of salt

1/2 teaspoon of ground mustard

Sesame seeds

Start by mixing together the softened butter and cheese. Mix the remaining ingredients and add them to the butter and cheese. Knead until you have formed a soft dough.

Roll the dough into 1/2- or 3/4-inch balls. Roll the balls into the sesame seeds and place on an ungreased cookie sheet. Flatten these into 1/4-inch thickness.

Bake at 350 degrees for approximately 15-20 minutes. Cool on a wire rack.

If the crackers didn’t get crispy enough after cooled, all is not lost. Spread them out on a wire rack and bake at 200 degrees for about an hour. This will give you a nice, crisp cracker.

These will keep in a Tupperware bowl with a sealing lid. They’ll stay good for 2-3 days of meals or snacks. Your whole family and any guests will enjoy these.

Readers with questions or comments for Dave Kessler may write to him in care of this publication.