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Oatmeal Cookie Crackers

1/2 cup butter
1 cup sugar
1 tsp soda
1/2 cup hot water
1/4 tsp salt
2 cups quick cooking rolled oats
2 to 2 1/2 cups flour

Oven 350. Cream butter. Gradually add sugar; continue creaming until light and fluffy. Dissolve soda in hot water; add to creamed mixture. Blend in salt and rolled oats. Add flour gradually to form a stiff dough; mix thoroughly. Divide into 4 parts. Shape into squares; flatten to 1/2 inch thickness. Roll out 1 part on floured surface to a 16x8-inch rectangle. Sprinkle with salt; roll in lightly. Cut into 2-inch squares, diamonds or triangles. Place on greased cookie sheets. Bake at 350 for 7 to 10 minutes until delicately browned.
Note: Sugar, seseme seed, poppy seed or caraway seed may be substituted for salt.
1964 Pillsbury Bake-Off Recipe

Corn Crisps

These are great with drinks, soups, or salads, and easy to fix.
See recipe for Corn Crisps.

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 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 1974)

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.
(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. (America Cooks 1967)

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. (Church Cookbook 1963)

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. (Church Cookbook 1981)

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.

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, bologa, 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.

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.