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How to freshen-up and use stale crackers, etc?

Last post Feb 26, 2006 12:36 PM by gaudrey_GA . 6 replies.


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  • How to freshen-up and use stale crackers, etc?
    I'm reorganizing some of my kitchen cupboards (yea!!!) and hate to toss out any food that COULD possibly be used. I have some soda crackers, Ritz, pretzels, and chow mein noodles that taste a bit stale. Seems like I've heard of ways to toast/bake stale chips and crackers in the oven ...how long? ...what temp? Any ideas on how to finish up these items? Recipes?
    Thanx to all who reply! :o)
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  • RE: How to freshen-up and use stale crackers, etc?
    I used to work at a Women's Shelter, and we did this all the time.

    Take a serving of your crackers or chips and microwave them for 30 seconds Voila, fresh crackers.
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  • RE: How to freshen-up and use stale crackers, etc?
    The microwave trick works like a charm. You can also put them in a single layer on a baking sheet in a very slow oven (250 degrees) for about a while. You have to watch them carefully though so they don't get too crisp.
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  • RE: How to freshen-up and use stale crackers, etc?
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  • RE: How to freshen-up and use stale crackers, etc?
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  • RE: How to freshen-up and use stale crackers, etc?

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    Hugs to you! ♡ Waving from Oklahoma......

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  • RE: How to freshen-up and use stale crackers, etc?
    Subject: Souffle'ed Saltines....different and yummy!!
    Posted by: gaudrey_GA Replies: 14 Posted on: 10/29/2002 8:39:35 PM
    #T99007

    Subject: Souffle'ed Saltines..different and yummy!
    Posted by: gaudrey_GA Replies: 0 Posted on: 10/29/2002 8:37:47 PM
    #T99006
    Souffle'ed Saltines

    Saltine crackers
    Hard butter, keep in refrigerator until ready to use
    Ice water

    Put water in a large flat baking pan to a depth of about 1 inch. The broiler pan that comes with most stoves works fine. Add enough ice to make it very cold. Place 20 of the crackers in the water so they are completely covered and not crowded. Let soak 20 minutes. Lift each cracker with a slotted egg turner, turning gently from side to side to let all the water drip off. Place carefully on an ungreased cookie sheet 1 inch apart. All 20 should fit on a 14x16 inch cookie sheet. Rub the hard butter over the large holes on a grater. Place several slivers of butter on each cracker. Return butter to refrigerator until needed again so it will stay hard enough to grate. Bake crackers at 425° for 10 minutes or until all crackers are puffed. Reduce heat to 325° for 20 minutes longer, or maybe a little more depending on your oven. When done the crackers will have NO shiny, soft spots on the bottoms, and will be delicately brown. Watch carefully since the ones around the edges usually get done first. They should bake until all of them have no shiny spots on the bottom. Just keep checking and remove from the pan as they get done. Cool completely on racks. Store cooled crackers in a can with a tight fitting lid. The crackers will get bigger, thinner, and curl at the edges. They will taste nothing at all like a saltine cracker. They can be used plain, as a base for a spread, or with soups or salads. They have so many uses I was undecided about where to post this. I may put it in some other places also. Make a lot at a time. They keep well..that is if you hide them well!


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