{"id":413,"date":"2008-10-08T10:04:16","date_gmt":"2008-10-08T14:04:16","guid":{"rendered":"http:\/\/www.peterandrewryan.com\/baking\/?p=413"},"modified":"2008-11-05T21:43:03","modified_gmt":"2008-11-06T01:43:03","slug":"homemade-wheat-thins","status":"publish","type":"post","link":"https:\/\/www.peterandrewryan.com\/baking\/2008\/10\/homemade-wheat-thins\/","title":{"rendered":"homemade wheat thins!"},"content":{"rendered":"

\"wheat<\/a><\/p>\n

let’s pretend for a minute that you’ve got some people coming over to watch, let’s say, the presidential debate in half an hour and you’ve just made your famous spinach artichoke dip for the occasion. then suddenly you realize you have no chips, crackers or bread to toast and serve with your dip (which is weird, because you usually always<\/em> have chips, crackers or bread). there’s not enough time to get to the store and back. what will you do? what will you do?<\/strong><\/p>\n

\"wheat<\/a><\/p>\n

i’ll tell you what you do: you quickly put together this incredibly quick and easy recipe for one of america’s favorite crackers! maybe you give it your own twist with some dried herbs you have in the pantry. maybe you call them “pete thins” because you think it’s hilarious (even if no one else does). when your guests come in, they’ll be welcomed with delicious dip as well as homemade warm crackers<\/strong>. your guests will rejoice and probably shower you with gifts.<\/p>\n

\"wheat<\/a><\/p>\n

seriously, these crackers are incredibly easy to make, and if you’re the type of person that likes to know what goes into your snack foods, this is the recipe for you. now the only thing i need is a good recipe for triscuits. anybody have one they’d like to share?<\/p>\n

\"wheat<\/a><\/p>\n

<\/p>\n

wheat thins<\/strong>
\n recipe from Recipeland.com<\/a>. good with dips, cheeses, spreads, etc.<\/p>\n

1 1\/2 cups flour (all-purpose)
\n 1\/2 cup whole wheat flour
\n 1\/2 cup sugar
\n 1\/4 tsp salt
\n 2 Tbsp butter (at room temperature)
\n 2\/3 cup milk
\n salt (or other dried herbs and seasoning) for sprinkling<\/p>\n

1. in a large bowl, combine the flours, sugar and salt. cut in the butter and mix until you have a coarse meal.<\/p>\n

2. slowly blend in the milk just until you have a dough that will hold together. divide the dough into 2 pieces for rolling.<\/p>\n

3. roll the dough out on a floured surface to about 1\/8 inch thickness. sprinkle with salt and roll over lightly with the rolling pin again. cut the dough into 2×2 inch squares. poke each square several times with a fork.<\/p>\n

4. transfer squares to an ungreased baking sheet and bake at 325 F for 20-25 minutes, until crackers are golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"

let’s pretend for a minute that you’ve got some people coming over to watch, let’s say, the presidential debate in half an hour and you’ve just made your famous spinach artichoke dip for the occasion. then suddenly you realize you have no chips, crackers or bread to toast and serve with your dip (which is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[11],"tags":[],"class_list":["post-413","post","type-post","status-publish","format-standard","hentry","category-crackers"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfcoo-6F","_links":{"self":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/comments?post=413"}],"version-history":[{"count":16,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/413\/revisions"}],"predecessor-version":[{"id":644,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/413\/revisions\/644"}],"wp:attachment":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/media?parent=413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/categories?post=413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/tags?post=413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}