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Homemade Cracker Recipes

I am crazy about crackers. I would rather eat crackers than bread, and sometimes I fix a tuna salad or egg salad and just dip in and scoop with a cracker. It's a great light lunch for me.

On this page you will find some cracker recipes, most used as snacks or for parties. The majority of them are cheese crackers of some sort.

Also see How to make Graham Crackers.

White Crackers

  • 2 cups of white flour
  • 2 tsp. salt
  • 2 tsp. baking powder
  • 2 tsp. brown sugar

Mix the dry ingredients above.

Cut 1/2 cup butter into the dry ingredients, add 1/2 cup milk, divide into 4 pieces.

Roll out and prick with a fork.

Bake at 375 until brown.

Note: The above recipe can be converted to Whole Wheat Crackers by replacing the white flour with Whole Wheat flour.
Recipe from a 1985 Booneville IN recipebook pg 108

Rye Wafers

  • 1/4 cup butter or margarine, melted and cooled
  • 1 cup unsifted rye flour, spooned into cup
  • 3/4 cup unsifted all purpose flour, spooned into cup
  • 1 tsp. baking powder
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 2 tsp. caraway seed
  • 1/2 cup milk

Combine all ingredients in bowl and mix until smooth. Chill 1 hour. Divide in 2 parts and roll out on lightly floured board to form very thin 15x10 rectangles. Cut in 3" x 2" rectangles with sharp knife or pastry wheel. Put on baking sheets and bake in preheated 375 F. oven 8 to 10 minutes, or until lightly browned. Cool and store airtight in cool place. Makes 3 1/2 dozen, about 28 calories each.
Recipe from a Jan. 1974 Woman's Day magazine pullout pg 91

Cheese Crackers

  • 3 sticks butter
  • 1 lb. sharp grated cheese
  • 1 lb. plain flour
  • 1 tsp. salt
  • 1/2 tsp. red pepper

Cream butter; add flour, grated cheese and red pepper. Mixture is very stiff and short. Chill. Roll on waxed paper and cut, or squeeze through a cookie press. May top with nuts. Bake at 375 for 10 to 12 minutes.
Recipe from a 1963 Church Cookbook

Cheese Wafers

  • 1/2 lb. butter or margarine
  • 1/2 lb. grated cheese
  • 2 scant cups of sifted all purpose flour
  • dash of red pepper
  • dash of garlic salt
  • dash of onion salt
  • dash of Worcestershire sauce

Let butter and grated cheese stand at room temperature for about an hour before mixing with remainder of ingredients into a stiff dough. You may use a cookie press or make small balls and flatten to form wafers. Bake 10 to 12 minutes at 375°.
Recipe from a 1981 Church Cookbook

Cheese Sticks

  • 1 c. sifted all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbsp. butter or margarine
  • 1/2 c. shredded sharp Cheddar Cheese
  • 1/3 c. cold water

Sift flour, baking powder and salt into medium bowl. Cut in butter or margarine with pastry blender until mixture is crumbly. Add cheese. Toss until well blended. Sprinkle water over mixture and mix lightly with fork until pastry holds together and leaves the side of the bowl clean.

Roll on a floured surface into a 12x10 inch rectangle. Cut in half lengthwise; then cut each half crosswise into 1/2 inch strips. Lift strips one at a time, twist and place 1 inch apart on ungreased cookie sheet. Bake at 425 for 10 minutes or until lightly golden. Makes 4 dozen.

Cheese Dainties

  • 1/2 lb grated sharp cheese
  • 1/2 lb margarine
  • 2 cups flour
  • 1 teaspoon salt
  • dash red pepper

Mix above ingredients well with hands and shape into balls a little smaller than a walnut. Press lightly onto an ungreased baking sheet and bake at 375 for 8 to 10 min. until a light tan.
Recipe from a 1974 Cookbook

Cheese Puffs

  • 1/2 cup butter
  • 1 cup boiling water
  • 1 cup sifted flour
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/2 cup grated Parmesan cheese

Melt butter in water in a saucepan. Add flour and salt at once. Cook over medium heat, stirring constantly, until mixture leaves sides of pan. Remove from heat and allow to cool 1 minute. Add eggs, one at a time, beating well until smooth and glossy. Add cheese and mix well. Drop dough by teaspoonfuls onto a greased baking sheet. Bake at 425 for 18 to 20 minutes. Makes 4 dozen puffs

Note: the unbaked dough can be refrigerated, covered, up to 3 days.
Recipe from a 1974 recipebook

Cheese Straws

Roll puff or plain pastry one-fourth inch thick, sprinkle one-half with grated cheese to which has been added few grains of salt and cayenne. Fold, press edges firmly together, fold again, pat, and roll out one-fourth inch thick.

Sprinkle with cheese and proceed as before; repeat twice. Cut in strips five inches long and one-fourth inch wide. Bake eight minutes in hot oven. Parmesan cheese, or equal parts of Parmesan and Edam cheese, may be used.

Cheese straws are piled log cabin fashion and served with cheese or salad course.
Recipe from a 1893 Fanny Farmer Cookbook

Hot Nut Crackers

  • 1/2 cup butter
  • 1 cup presifted flour
  • 1/2 pound mild cheddar cheese, shredded
  • 1/4 tsp. salt
  • 1/2 tsp. red pepper
  • 4 tbsp. Ice water
  • Pecan halves

Cream butter until fluffy. Combine flour, cheese, salt and pepper. Mix along with water into butter, to make a firm dough. Chill. Preheat oven to 350°. Grease baking sheet. Roll out dough thinly on lightly floured board. Cut dough into rounds with small biscuit cutter. Place pecan half on each round; fold over like tiny turnover; and seal edge with fork. Bake in preheated oven for 15 min., or until crisp.
Recipe from a 1967 America Cooks cookbook

Nibble Sticks

  • 2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. butter
  • 1/3 c. shredded cheddar cheese
  • 1/2 c. finely chopped salami, bologna, or fully cooked ham

Mix flour, baking soda and salt in medium bowl. Cut in butter using a pastry blender until mix is crumbly. Stir in cheese and meat. Stir in just enough milk to form a soft dough. Sprinkle a surface lightly with flour. Knead dough 10 times.

Press dough into an ungreased 8 inch square baking pan. Cut the square in half, then cut each half crosswise into 1 inch strips. Bake strips until golden brown. Bake at 450 for 12 to 15 min. Serve warm or cool with mustard, ketchup or cheese dip.

Wonderful with drinks, soups, or salads

Corn Crisps

    Set the oven at 425°.
    Butter 2 cooky sheet or use heavy unbuttered pan or lay pieces of foil on pans.
  • 1/2 cup cornmeal (white or yellow)
  • 1 tsp. salt

  • Stir in:
  • 3/4 cup boiling water
  • 2 Tblsp. butter
Arrange by teaspoonfuls on the cooky sheets, no more than 10 to each sheet, to leave plenty of room for spreading.
    Sprinkle with:
  • Celery seed or poppyseed

Bake until delicately brown (about 8 minutes). Let stand a moment to stiffen slightly, then remove carefully with a wide spatula. Repeat until all the batter is baked. Makes 48 2-inch wafers.
See the recipe: Corn Crisps

Oyster Cracker Snacks

  • 1 pkg. Hidden Valley Ranch original dressing
  • 1/2 tsp. dill weed
  • 1/4 c. salad oil
  • 1/4 tsp. garlic powder
  • 5 c. oyster crackers

Mix first four ingredients and pour over crackers. Place in warm oven at 250 and bake for 15 to 20 minutes. Stir once during baking.

My Note: Now I know what to do with the stale Oyster Crackers that sit in the pantry for months.

Soft Pretzels

  • 1 pkg yeast
  • 1 1/2 c. warm water
  • 1 Tblsp. sugar
  • 4 c. flour
  • 1 beaten egg
  • Coarse salt

Preheat oven to 425°. Lightly grease cookie sheet. Dissolve yeast in warm water. Blend in flour and sugar. Knead dough until smooth. Shape into 1 1/2 inch balls. Roll each ball into rope shape. Twist to a pretzel shape. Place on a cookie sheet. Baste with brush 1 beaten egg over the pretzels. Sprinkle with coarse salt and bake 12 to 15 minutes.

Make it Yourself Recipes

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