A good book and a recipe — Mrs. Santa’s Crunchy Cheese Cracker found in “Forget What You Know”

It’s always fun for me to discover a recipe at the end of a good book. As I read Christina Dodd’s “Forget What You Know,” crunchy cheese crackers repeatedly were mentioned so I was thrilled to discover a link to the recipe at the end of the book. Despite already having several recipes for really good cheese crackers, I was intrigued by the addition of corn flakes to the usual cheese cracker ingredients, the addition that adds the crunch. Another positive about these cheesy delights is the fact that they are slice and bake crackers so can be made ahead (unbaked logs can even be frozen) and then bakeds on an as needed basis. 

Dodd’s description preceding the recipe includes: In the small town of Gothic, California, Mrs. Santa’s tearoom is decorated (or over-decorated) in Christmas décor: “walls covered with framed Christmas prints, Christmas-themed ceramics, English porcelain Christmas-painted plates on decorative hangers. Santas decorated the light switches. Painted evergreen branches climbed the table legs and Christmas tree bulbs dotted the wallpaper.” Mrs. Santa serves the usual tearoom fare: delicate sandwiches with no crusts, curried chicken salad, scones with clotted cream and lemon curd and, of course, steaming hot tea served in Santa teapots. Her pièce de résistance is a Santa plate filled with her famous cheese wafers. They have a special crunch."

 

The recipe appears exactly as printed on Dodd’s website. Check out her other recipes, too. 

 

Mrs. Santa’s Crunchy Cheese Cracker

1 ½ cups shredded extra sharp cheddar cheese (1/3 lb.)

½ cup unsalted butter, softened—Mrs. Santa uses Kerrygold

1 cup all purpose flour

½ teaspoon salt

½ teaspoon dried mustard

½ teaspoon cayenne (less or more depends on your taste)

1 teaspoon Worcestershire sauce

1 ½ cups corn flakes cereal, crushed

Ice water 

1. Process cheese and butter in food processor until blended. 
   
2. Add flour, salt, dried mustard and cayenne. Pulse until blended. 
3. Add cereal, process until blended. Add Worcestershire sauce.
   
4. Here’s the tricky part. Add ice water, one tablespoon at a time, and toss lightly. How much?Depends on where you live and the time of year. Humidity makes a huge difference. What you’re looking for is the mixture to cling together when you press it between your palms. If you make your own pie dough, think of that. 
   
   
   
   

5. 

   I divided the dough into 2 logs. 

   Once you get that consistency, roll it into a one inch diameter log, wrap it in plastic wrap and refrigerator for at least four hours.
6. When you’re ready to bake, heat oven to 350 ° F. 
7. Cut log with a serrated knife into wafers. 
   
8. Bake on a sheet 12 to 14 minutes until lightly browned. Cool on wire rack. Store in airtight container (they are fragile!) and serve them on a Santa plate to your best friends.
9. When you’re ready to bake, heat oven to 350 degrees Fahrenheit. Cut log with a serrated knife into wafers. Bake on a sheet 12-14 minutes until lightly browned. Cool on wire rack. Store in airtight container (they are fragile!) and serve them on a Santa plate to your best friends.Mrs. Santa’s crackers freeze well, make delightful gifts. 

Recipe without photos . . . Mrs. Santa’s Crunchy Cheese Cracker

1 ½ cups shredded extra sharp cheddar cheese (1/3 lb.)

½ cup unsalted butter, softened—Mrs. Santa uses Kerrygold

1 cup all purpose flour

½ teaspoon salt

½ teaspoon dried mustard

½ teaspoon cayenne (less or more depends on your taste)

1 teaspoon Worcestershire sauce

1 ½ cups corn flakes cereal, crushed

Ice water 

1. Process cheese and butter in food processor until blended. 
2. Add flour, salt, dried mustard and cayenne. Pulse until blended. 
3. Add cereal, process until blended. Add Worcestershire sauce.
4. Here’s the tricky part. Add ice water, one tablespoon at a time, and toss lightly. How much?Depends on where you live and the time of year. Humidity makes a huge difference. What you’re looking for is the mixture to cling together when you press it between your palms. If you make your own pie dough, think of that. 
5. Once you get that consistency, roll it into a one inch diameter log, wrap it in plastic wrap and refrigerator for at least four hours.
6. When you’re ready to bake, heat oven to 350 ° F.t. 
7. Cut log with a serrated knife into wafers. 
8. Bake on a sheet 12 to 14 minutes until lightly browned. Cool on wire rack. Store in airtight container (they are fragile!) and serve them on a Santa plate to your best friends.
9. When you’re ready to bake, heat oven to 350 degrees Fahrenheit. Cut log with a serrated knife into wafers. Bake on a sheet 12-14 minutes until lightly browned. Cool on wire rack. Store in airtight container (they are fragile!) and serve them on a Santa plate to your best friends.Mrs. Santa’s crackers freeze well, make delightful gifts. 

Grandma Porting’s Babe Ruth Bar

These simple-to-make bars were featured on the dessert table at the wedding of Audrey and Samuel Caldwell. Tucked in among the elegant cake and fancy cupcakes they were a nod to a traditional dessert offering that started when Audrey’s grandmother, Darlene Porting, began making them years ago. A part of every family holiday and get-together, they were a must at the Caldwell wedding. Audrey said, “My mom (Susan Stewart) made many of these over the years but Grandma Porting made those that were served for our wedding.”  While Barry loves wedding cake, he was drawn to these bars. I gave up keeping  track of how many he ate!!!                                                                                                         It  seemed appropriate to mix up a batch for yesterday’s K-State tailgate. From weddings to tailgating, these candy bar-like cookies are a welcome addition. 

Dessert table at Audrey & Samuel's wedding.

Barry enjoys a Babe Ruth Bar at the K-State game! 

Grandma Porting’s Babe Ruth Bars     Make a 13 x 9-inch pan full of bars 

1 cup white corn syrup 

1 cup creamy peanut butter 

1/2 cup packed brown sugar 

1/2 cup white (granulated) sugar 

6 cups cornflakes cereal 

1 cup dry roasted peanuts

1 cup semisweet chocolate chips, melted 

1. In a saucepan bring together to a boil corn syrup, peanut butter, brown and white sugars.
   
2. Add cornflakes and peanuts to a large bowl; pour hot mixture the cornflake mixture and stir gently to thoroughly combine. 
   
3. Add mixture to a buttered 9 x 13-inch pan. (I lined mine with sprayed parchment that was cut so it overlapped at the ends for easy removal of the bars from the pan.) Press mixture into pan evenly.

   

   Pan lined with overhanging parchment that was sprayed with pan release)

   
   
   
4. Top with melted chocolate chips and spread evenly over the top.
   
   
   
5. Cover with foil and let set at room temperature for at least 6 hours.

   

   Once the bars were set, I just lifted them out of the pan and they were ready to cut. 

Recipe without photos . . .

Grandma Porting’s Babe Ruth Bars     Make a 13 x 9-inch pan full of bars 

1 cup white corn syrup 

1 cup creamy peanut butter 

1/2 cup packed brown sugar 

1/2 cup white (granulated) sugar 

6 cups cornflakes cereal 

1 cup dry roasted peanuts

1 cup semisweet chocolate chips, melted 

1. In a saucepan bring together to a boil corn syrup, peanut butter, brown and white sugars.
2. Add cornflakes and peanuts to a large bowl; pour hot mixture the cornflake mixture and stir gently to thoroughly combine. 
3. Add mixture to a buttered 9 x 13-inch pan. (I lined mine with sprayed parchment that was cut so it overlapped at the ends for easy removal of the bars from the pan.) Press mixture into pan evenly.
4. Top with melted chocolate chips and spread evenly over the top.
5. Cover with foil and let set at room temperature for at least 6 hours.

Old Fashioned Cornflake Candy

An old fashioned recipe that heralds back to our childhoods. We are them like cookies but they are really more like a candy . . . as in full of sugar. This is Barry’s mid-week treat!

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
   
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
   
   
   
   
6. Once dried and fully set, place in small cupcake liners. 

Recipe without photos . . .

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
6. Once dried and fully set, place in small cupcake liners. 

St. Andrew's Ham Loaf and Spicy Mustard Sauce

Portion sizes at the annual St. Andrew’s Catholic Church Ham Loaf Dinner are huge. Yet, after we finished leftovers, we hadn’t had quite enough. So, we headed for Zey’s Market, the grocery store that prepares the three-meat mixture used in the church’s famous loaf. Their family size version even includes a recipe. After preparing the loaf, I divided it in between two smaller loaf pans and put both in the freezer to enjoy later. When it was time for ham loaf, I also prepared some the church’s standard sides—Creamed Potatoes, slaw, rolls and of course the requisite mustard sauce. Jill’s Mustard Sauce originated with Jill Royer, the force behind the church dinner that began in the early 1960s.  

St. Andrew's Ham Loaf     Make 1 large loaf or 2 smaller loaves

2 eggs

1 cup milk

1 cup (after crushing) corn flakes

1 (3-lb.) ham loaf mix (made up of 1 lb. each ground beef, pork & ham)

1 tablespoon brown sugar

1 teaspoon dry mustard

1. Mix eggs and milk. Stir in crushed corn flakes and let soak until mixture is very soft.
   
2. Next mix in ham loaf mix, brown sugar and mustard; mix thoroughly without over mixing. 
   
   
   

   
3. Add to greased or sprayed baking pan(s) or dish. 
   
4. Bake large loaf for 1 hour; smaller loaves for about 45 minutes in a preheated 350° oven — Ham loaf is officially done baking when a meat thermometer inserted in the center of the loaf reads 160°.  
   
   
   

   

   Ham Loaf & Spicy Mustard Sauce served with Mom's Slaw w/ Celery Seed Dressing, Creamed Potatoes (made by adding White Sauce to boiled potatoes) and Fluffy Rolls.

A word or two about the Mustard Sauce — I knew I had a hand written recipe card in my recipe box this sauce. Details of where it came from or who gave it to me are long gone. As I reviewed the recipe I was rather astonished at the amount of dry mustard in proportion to the rest of the ingredients. Dry mustard by itself has no flavor or taste but when combined with liquid, it releases the essential oil responsivle for its piquant zing of flavor—which is a nice way of saying “the stuff is HOT”! Worried that perhaps the zing might be a bit much, I checked with a couple of church members and they verified amounts; I even found a similar recipe online that used 1 1/4 cups of dry mustard instead of 1 cup. So I proceeded according to the directions that follow. 

HOWEVER, IF I MAKE IT AGAIN, I WILL DEFINITELY CUT THE MUSTARD DOWN BY AT LEAST A FOURTH (maybe more). Although it is the perfect sauce for ham loaf, it is just a bit hot even for me . . . and I welcome hot and spicy! 

 

Jill’s Mustard Sauce  Makes 1 1/2 pints (could be cut in half for smaller batch)

1 cup dry mustard (such as Coleman’s® brand)

1 cup white vinegar

2 eggs

1 cup granulated sugar

Pinch salt

1 jigger sherry (2 fluid ounces)

1. In a large heatproof saucepan, mix dry mustard and vinegar. Cover and let set overnight.
2. Next day, mix in eggs, sugar and a pinch of salt.
3. Place heatproof saucepan on top of a saucepan of boiling water to create a double boiler (water should not touch bottom of saucepan). 
4. Boil mixture, stirring often, until it’s the consistency of a thin custard and coats a metal spoon—about 10 minutes.
5. Add a jigger of sherry.
   

Ham Loaf recipe without photos . . .

St. Andrew's Ham Loaf     Make 1 large loaf or 2 smaller loaves

2 eggs

1 cup milk

1 cup (after crushing) corn flakes

1 (3-lb.) ham loaf mix (made up of 1 lb. each ground beef, pork & ham)

1 tablespoon brown sugar

1 teaspoon dry mustard

1. Mix eggs and milk. Stir in crushed corn flakes and let soak until mixture is very soft.
2. Next mix in ham loaf mix, brown sugar and mustard; mix thoroughly without over mixing. 
3. Add to greased or sprayed baking pan(s) or dish. 
4. Bake large loaf for 1 hour; smaller loaves for about 45 minutes in a preheated 350° oven — Ham loaf is officially done baking when a meat thermometer inserted in the center of the loaf reads 160°.  

Cheesy Hash Brown Casserole -- original & adapted so it's more of a made from scratch dish

Cheesy Potato Casserole made by
Keely Meade for the Parents as Teachers
pot-luck holiday meal.

Keely Meade brought this creamy, cheesy casserole to a Parents as Teachers holiday pot-luck dinner and it was delicious.  I am including her recipe  + providing some suggestions on how to give it more of a "made from scratch" spin.  It is delicious either way!

Read more about the event where these potatoes were served — Abilene Kansas App News Center: Favorite Dishes Parents as Teachers Pot-Luck Dinne...: Just a few of their FAVORITE DISHES by Meta West  Tables laden with turkey and crisp apple strudel Plates full of beans...

Original Cheesy Hash Brown Casserole      Makes a 9x13-inch casserole.

10 cups (32 oz. pkg.) frozen shredded hash browns

¼ cup + 2 tablespoons butter

1 (10.75 oz.) can condensed cream of chicken soup

12 ounces sour cream

½ cup milk

½ cup chopped green onions

Salt and pepper to taste

2 cups grated Cheddar cheese

1 cup crushed corn flakes 

1. Preheat oven to 350°.
2. Melt ¼ cup butter and pour into 9x13-inch baking dish, then add 5 cups of frozen hash browns.
3. In separate bowl, mix soup, sour cream, milk, and green onions; then pour half of this mixture over hash browns. Salt and pepper to taste.
4. Sprinkle 1 cup grated cheese on top.
5. Add remainder of hash browns and pour remainder of mixture on top, salt and pepper.
6. Sprinkle remaining cheese on top, then cover with crushed corn flakes.
7. Drizzle two tablespoons melted butter over mixture and bake for 60 minutes.

Options that could be utilized for more of a "made from scratch" spin . . .

• Instead of frozen hash browns, peel and grate russet potatoes. One average potato yields about 1 cup of grated hash browns. Note: Be sure to grate potatoes right before you need them and to rinse them thoroughly under cold water to remove some of the starch. If you don't do this, the freshly grated potatoes may turn a grayish color as they cook.

  

  Use your food processor to grate the potatoes.

• Instead of using canned condensed soup, make flavored cream sauce using the recipe on our blog—Basic White Sauce. To get a chicken flavor, substitute chicken broth for all or part of the milk.

  

  Chicken broth flavored cream (white) sauce mixed with sour cream, milk and green onions.

• If you don't have corn flakes on hand, try using panko bread crumbs for another crunchy topping.

  

  Panko-topped Cheesy Hash Brown Casserole.