Wheat Thin Crackers

If you like the Wheat Thins you buy from the store, give these a try. They're really good!! Almost identical, but better.

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
2 TB brown sugar
1 1/2 TB dry buttermilk powder*
2 TB sesame or poppy seeds (optional)
1/2 cup water
3 TB oil or melted butter

In a medium bowl, whisk together flours, salt, baking soda, brown sugar, buttermilk powder and seeds (if using). Add water and oil or melted butter and stir together just until the flour is absorbed to make a soft dough. It will be very sticky. Don't over mix!! Cover the bowl with plastic wrap and let sit for about 10 minutes.

Preheat oven to 350 degrees F. Divide the dough in half. Take an 11x15-inch baking sheet (jelly roll pan) and flip it over. Grease the bottom of the pan and place half the dough on the greased pan. Place a piece of plastic wrap over the dough and roll with a rolling pin right over the wrap. One half of the dough will cover the pan entirely. It will be very thin. When smoothed out, remove plastic wrap. Lightly score the dough into cracker squares with a pizza cutter. Sprinkle dough generously with sal and extra seeds, if desired. Bake fore 14-15 minutes or until golden brown and crisp. They might be slightly soft right out of the oven, but should crisp up as they sit. Store in an airtight container.

Note: If you would rather use frest buttermilk, leave out the powder and use 1/2 cup buttermilk in place of the water.

Grammy's Sweet and Spicy Pecans

2 TB margarine
¼ cup brown sugar, packed
½ tsp cinnamon
¼ tsp salt
¼ tsp nutmeg
2 cups pecan halves
1 TB water

In an 8x8 glass pan, melt margarine in microwave. Add remaining ingredients; stir to coat pecans. Microwave on high 5-6 minutes or until pecans are toasted and glazed. Stir every minute or so to avoid burning. Or toast in the oven at 375 degrees, stirring occasionally. Spread on waxed paper to cool.