"Home is a place you grow up wanting to leave, and grow old wanting to get back to." - John Ed Pearce

Recent Comments

User login

Who's online

There are currently 3 users and 82 guests online.

Online users

  • CrisEricson2016
  • cgrotke
  • KAlden

Welcome to iBrattleboro!

Welcome to iBrattleboro!
It's a local news source by and for the people of Brattleboro, Vermont, published continually. You can get involved in this experiment in citizen journalism by submitting meeting results, news, events, stories, reviews, how-to's, recipes, places to go, things to do, or anything else important to Brattleboro. Or, just drop by to see what others have contributed.

Find iBrattleboro on:

 Twitter YouTube

Search the Archives

Ye Olde iBrattleboro Archive

Use the pulldown to choose desired number of results.


Search the first decade
of iBrattleboro archives
at Archive-It.org
Feb 20, 2003 to Feb 6, 2013


My latest baking discovery is crackers. I had no idea how quick and easy it is to make a bacth of delicious crackers until, oh, a few days ago. It never crossed my mind to try to make them, and I somewhat assumed that they were tricky and special. How wrong I was.

Crackers are perhaps the easiest thing anyone could possibly bake. The recipe is incredibly forgiving and adaptable. Check this out:

2 cups of flour. Any flour, or combination of flour. White, wheat, rye, etc.

Flavors. Add any amount of whatever you want to flavor - herbs, spices, seeds, etc.

2 to 8 tablespoons of any fat. Butter, lard, oil, etc.

Enough water to hold it together in a ball (about 2-8 tablespoons depending on what you added above)

Mix the flour, flavors and fat in a bowl like you would a pie crust - aiming for a light crumble texture. Then add the water in and barely mix it together until it holds together.

Roll it out on a floured surface to be very thin, about 1/8 inch.  Use few but firm strokes of the rolling pin.

Prick it all over with a fork. Cut it into strips or shapes with a pizza cutter or cookie cutters. Back at 350 for 20 minutes on a parchment lined pan. Cool on a rack.

My first try used white flour, basil, white pepper, black pepper, a dash of cayenne, and butter. The second batch used white and wheat flour, basil, garlic powder, some olive oil, and some butter. Each made about 60 crackers or so.

Total cost was probably under a dollar, it took under an hour to make, and tasted great. Give it a try.

Comments | 3

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.

When does the cheese go in?

Do you add the cheese in to the floured mixture and make the logs, or do you sprinkle it after? How much?

I'm still amazed I hadn't tried making crackers before. Everyone should try making some this weekend.


Parmesan Rosemary Crackers

Here's the recipe. You can substitute a good sharp cheddar for the Parmesan and thyme or tarragon for the rosemary.Give them a try - they're good!

1 stick softened unsalted butter
3 oz grated Parmesan
1 1/4 cup flour
1/4 tsp sea or Kosher salt
1/2 tsp freshly ground black pepper

Cream butter and then add the rest of the ingredients -mix well.

With lightly floured hands roll mixture into 2 logs and wrap in plastic wrap or waxed paper and freeze for 30 minutes.

Remove from paper and slice into 1/4' slices and bake at 350 for about 20 minutes. You want them to be browned and not look 'wet' anymore. Enjoy!


My favorite homemade cracker

My favorite homemade cracker recipes are rosemary and parmesan and cheddar chipotle - both are a similar base recipe to what you used, Chris. I roll them into logs- chill a little while and then slice off as many as I want to bake at a time. They're a staple in my freezer -especially during the Winter- great to slice off a half dozen and have them with soup or while watching a movie.


iBrattleboro Poll

60 degree temperatures in Brattleboro in February are