Reviewed: Dec. 27, 2012

I made two batches of these for a Christmas get-together over the weekend and they were a HUGE hit!!! Easier to make than my Christmas cookies and fit right into my baking agenda with ease. Thanks for this recipe!!!!!

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1 user found this review helpful

Reviewer:

sukeyblueskin

Cooking Level: Expert

Home Town: Bloomfield, New York, USA

Living In: Paris, Tennessee, USA

Reviewed: May 6, 2011

I have been looking for inexpensive crackers for the snacks in my children's lunches for quite a while. These crackers are just what I am after! I had only tried a half-batch, and I think that only makes about 4 servings, not 8. Taste? - even my picky eater thought these were bland. I am going to keep this recipe, but I will add more of each flavoring. Finally I have a recipe for that chili oil my kids gave me for Christmas!

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6 users found this review helpful

Reviewer:

Louise Tegtmeier

Home Town: Wahpeton, North Dakota, USA

Living In: Grandin, North Dakota, USA

Reviewed: May 2, 2011

My husband really liked this and they were fairly easy to make. I had to add some extra flour to make it pull together, but the result was a nice dry cracker with a mild flavor. On the second dough ball I worked in some garlic and onion powder and it was even better.

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7 users found this review helpful

Reviewer:

ZZOAOZZ

Cooking Level: Expert

Home Town: Midway, Tennessee, USA

Living In: Chuckey, Tennessee, USA

Reviewed: Jun. 1, 2010

Very good, I love the flavor. For some reason, the dough didn't come together enough to form a ball. I didn't want to spoil the proportions so instead of rolling the dough out I used a spatula and spread it out on the parchment paper so thin you could almost see through it then cut my crackers with a pizza cutter. I sprayed the dough with a light mist of canola oil and baked as directed and wound up with 84 crispy little jewels.

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18 users found this review helpful

Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Apr. 10, 2010

Great recipe, just not my taste. I did add more flour & roll them very thin, as another person suggested & that seemed to make it more cracker like. Great texture & crunch too!

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5 users found this review helpful

Reviewer:

Share.Harvey

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Mountain Home, Idaho, USA

Reviewed: Dec. 12, 2009

Mini crispy cornbreads! These are great crackers for dips and spreads. I like the flavor and the texture! We will be making these again!

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8 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Apr. 14, 2009

Incredible!! I used semolina as I had 2 Tbsps. of cornmeal left. Oh I just loved these. Will be a regular in my house from now on.

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7 users found this review helpful

Reviewer:

VIVNIDHI

Reviewed: Jan. 19, 2009

I really have no idea what people have against these crackers, and they are crackers. You can go into the store and buy bran crackers that have the exact same texture as these do, only these are probably better for you. They're simple but tasty. I did however have to add a little extra flour in order to make them kneadable. In a second batch, I added some seasonings (garlic powder and onion powder), and they were very tasty.

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15 users found this review helpful

Reviewer:

Jewelsie

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Jamestown, New York, USA

Reviewed: Sep. 5, 2006

I really wanted this to work...I truly did. I did everything exactly the way the recipe said. They were rolled paper thin. The first batch tasted like dog biscuits. The next batch, I tried seasoning them with salt and then misting them with lime juice and soy sauce...they still tasted like dog biscuits. The third and final batch, I did all of the above and added one of my favorite seasoning blends....they STILL tasted like dog biscuits. How are these supposed to be like corn chips???? That is just not possible. Was something left out of the recipe perhaps? This recipe needs som MAJOR help. This was a waste of time.

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12 users found this review helpful

Reviewer:

momof2beauties

Reviewed: Jan. 29, 2004

This recipe is not a true cracker, as it does not contain enough flour to make the leavening work. (In addition, baking powder should have been used instead of baking soda, because without acid in the recipe, baking soda doesn't work.) What you get are completely flat, dense, basically unleavened cornmeal slices. They are actually very edible, but only because plain toasted cornmeal is not too bad. This recipe seriously needs improvement.

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24 users found this review helpful