Yesterday's Buttermilk Cracker recipe was a hit with the fam, so hurray for the first effort. Hubby came home and LOVED it! Likewise, so did the kids.
Once I'd posted the recipe and my results, the thought occurred that I should also rate these recipes for ease of preparation, going with the idea that I should choose the rating # keeping in mind it should be based on ease for anyone who bakes/cooks NOT for their career, but just because they enjoy the process and its results - in other words, the "average" person.
And, you'll notice I've added a poll option where you can offer your opinion on how YOU'D change up the recipe.
Once I'd posted the recipe and my results, the thought occurred that I should also rate these recipes for ease of preparation, going with the idea that I should choose the rating # keeping in mind it should be based on ease for anyone who bakes/cooks NOT for their career, but just because they enjoy the process and its results - in other words, the "average" person.
And, you'll notice I've added a poll option where you can offer your opinion on how YOU'D change up the recipe.
For now, I'll rank recipes on a scale of 1-10, going with the assumption that anyone reading this blog will already know how to measure ingredients, i.e. knowing the difference between a teaspoon (tsp) and a tablespoon (T). A rating of 1 is for the recipe being so simple a young child or anyone who doesn't regularly dabble in the culinary arts would be successful taking it on, and 10 will be for only those "in the know", as in those who ARE occupied in the culinary world, OR those who greatly aspire to become involved, such as heading/hoping to head off for culinary training.
The Buttermilk Crackers recipe, I believe, should rank roughly at a 2 for ease of preparation if you spend any time in the kitchen other than gulping down a bowl of cereal while standing over the sink. If that's your idea of meal preparation, you're probably not interested in this blog anyway, but I'll rate the crackers at a 5 for you if you have NO knowledge of what's needed to bake a recipe, 'cuz you may not know how to roll dough out or even have a rolling pin (try using a wine bottle in a pinch).
I plan on revisiting this recipe in the near future, and preparing it using the tips I offered as to change of oven temp, thickness of the dough sheet, and chilling time, looking for an actual "crisp" cracker, and not the slightly chewier rendition I had following the recipe initially. I'll let you know how the amuse turns out with those changes.
Ciao!
I plan on revisiting this recipe in the near future, and preparing it using the tips I offered as to change of oven temp, thickness of the dough sheet, and chilling time, looking for an actual "crisp" cracker, and not the slightly chewier rendition I had following the recipe initially. I'll let you know how the amuse turns out with those changes.
Ciao!
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