I'm trying a couple of Pinterest recipes today.
I've got a box of crackers in my pantry, so I decided to try this recipe for a fun appetizer & snack.
Spicy Hot Crackers
1 1/4 cups canola oil
1 (1 ounce) package ranch dressing mix
2 tablespoons red pepper flakes
1 (16 ounce) box saltine crackers
Use a large 2 gallon ziplock storage bag or large plastic container.
Add the oil, ranch dressing mix, red pepper flakes and crackers. Tumble constantly for 15 minutes.
To serve with our steak dinner this evening.
(Makes 12 rolls)
1 tablespoon active dry yeast
3 tablespoons sugar
1 teaspoon table salt
1 tablespoon EACH minced flat-leaf parsley, dill, chives and rosemary leaves
2 tablespoons butter, melted
1 egg plus 1 tablespoon lightly beaten egg
1 cup milk or half-and-half
3 1/4 cups flour
1 tablespoon kosher salt
In a large bowl, sprinkle yeast over 1/4 cup cool (70-degree) water. Let stand 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add flo9ur and stir just until moistened.
Knead dough on a lightly floured work surface until elastic and not sticky, about 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal-size balls and transfer to a well-buttered 9-by-13-inch baking pan.
Let dough rise in a warm (about 80 degrees) place, covered loosely with plastic wrap or a kitchen towel, until doubled, 45 t0 60 minutes. Meanwhile, preheat oven to 350 degrees. Brush rolls with beaten egg and sprinkle with kosher salt. Bake until deep golden, 25 to 30 minutes.
I'll give you a review tomorrow.