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Cracker Recipes
Courtesy of Kansas Wheat Commission


1/2 cup non-fat dry milk
1 1/2 cups cold water
1/2 cup creamy peanut butter
One 4-ounce package instant chocolate pudding and pie filling
15 whole graham crackers

In a medium bowl, dissolve dry milk in water. Add peanut butter and pudding. Beat with an electric mixer at low speed until well blended (about 2 minutes.) Let pudding mixture stand 5 minutes until thickened. Break graham crackers in half. Spread filling 1/2-inch thick on half of crackers. Top with second half of crackers. Wrap in plastic wrap or aluminum foil and freeze.

Corn Crackers

1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons dry milk
1/2 cup water
1/4 cup oil
1/2 teaspoon Worcestershire sauce
Seasoned salt, powder, or sesame seeds

Combine dry ingredients except the seasoning or sesame seeds. In a separate bowl, stir together the liquid ingredients. Add the liquid mixture to the dry mixture and stir with a fork. Knead a little until smooth.

Grease two 10" x 15" cookie sheets and sprinkle with cornmeal. Divide dough in half. Roll out each half to dime thinness on a cookie sheet. Sprinkle with seasonings or sesame seeds and press into dough using the rolling pin. Prick surface with a fork and cut evenly into squares or triangles. Bake 10 minutes or until light brown. Serves 16.