Wednesday, February 9, 2022

Got saltines?

Reader Prepared Grammy posted a comment as follows: "Although I have the means to cook from my pantry (and freezer) for quite some time, I do have a problem. Until today, I hadn't seen saltine crackers in the store since before Christmas. This hasn't been a problem because I had enough stocked. However, there may come a time when I do use the last cracker. Does anyone have a good recipe for saltine crackers? My favorites are the cheap generic ones. I prefer a recipe for crackers that taste like these. "

I've made crackers in the past, but they're more like wheat thins than saltines. If readers want to contribute their best saltine recipes, I'll post them here.


  1. Have not personally tested these, but Cheryl at CherylsFrugalCorner(dot)blogspot(dot)com posted a saltine cracker recipe today. She is a great source of frugal recipes, tips and inspiration.

  2. I dug out the little recipe book from Pinetree Seeds last night. It's called " Easy Homemade Crackers " by Jim Long. There are about 60 recipes for crackers using all kinds of grains and herbs. It includes a saltines recipe and one for basic crackers which is very similar. I bought this pre pandemic and put it up and forgot about it, and am sorry to say haven't yet tried the recipes. I guess now's the time.
    He's got some tips for making crackers that are probably important to the result. It's about $6 and I think you can get it from Pinetree online.

    This catalog found a niche with backyard gardeners who are looking for small quantities of seeds. They also sell things to make your own makeup, creams, wool for knitting, and more. They have a wide variety of seeds with an extensive herb selection, tobacco's, other books, and such. I like to order from them to keep getting catalogs. The crackers book is still carried.
    Good luck!


  4. This post made me curious about the availability of saltines in my area. There are none. 😮 I found a grocery store that had jalapeno saltines and also a Mexican brand I'd never heard of but that's it. I may be trying one of these recipes myself. Thanks to those who posted them!

  5. The More with Less Cookbook by Doris Longacre has a soda cracker recipe (p309)that looks like it would be the same as 'saltines'.
    SJ in Vancouver BC Canada

    1. I love that cookbook and wore my first one out that I got in 1979. I purchased a new one a couple years ago.

  6. My local stores have had saltines in stock when I checked recently, usually only one brand but they had them...

  7. Thank you to everyone for the recipes. I will try some of these and let you know how they taste. This is a great group of people. And thanks to Patrice for posting this. ❤️

    A great homesteading site with a huge amount of info and videos.

  9. OK, this isn't a saltine cracker recipe, but it's a fun way to eat them! From pg. 170 of Alton Brown's cook book Everydaycook:
    Hot Saltine Hack
    2 T.clarified butter, melted (regular butter worked!)
    1 T. hot sauce
    1 tsp. dry mustard powder
    1 sleeve saltines (about 40 crackers)

    Preheat oven to 350. Whisk butter, hot sauce, and dry mustard together. Add saltines and toss to coat. (I brushed this "sauce" on with a pastry brush.) Spread the crackers on a cookie sheet and bake for 8-10 minutes. Try warm with sardine pate.

    Sardine Pate: (A tasty way to get those Omega 3's AND use up those cans of sardines no one will touch! Note: I HALVED this recipe, and that worked out perfect for one sleeve of saltines because a little bit goes a long way!)

    2 cans of packed sardines, about 4 oz. each
    2 oz. (1/2 stick) unsalted butter, at room temp.
    1 large shallot, chopped
    2 T. fresh lemon juice
    3 T. freshly chopped herbs, such as chives, parsley, dill, etc.

    Dump the sardines and their oil into the bowl of a food processor, along with the butter, shallot, and lemon juice. Process until smooth. (I just used a stick blender.) Add 2 T. of the herbs and pulse 2 or 3 times. Pack the pate into a small ramekin or back into the sardine cans. Smooth with a spatula, then top with the remaining herbs. Wrap tightly in plastic wrap and refrigerate at least 1 hour to firm the texture.

    When I tried this recipe, I didn't have a shallot or fresh herbs on hand, so I used green onions to stand in for both, and it was yummy!

  10. Ok, this isn't a recipe either, but just went to a Walmart supercenter and Salt, a key ingredient of saltines and about everything else, was completely out. I'm sure everyone
    here has it, but to see that out was shocking.

  11. I made the Mountain Kitchen recipe with two of my grandkids, ages three and six. The crackers were good, but would have turned out better without little hands helping me. It’s important to roll the dough to the correct thickness, and the crackers go from pale to overdone very quickly. This was where the mistakes were made. I do not regret letting the kids help. I feel cooking is a wonderful teaching tool. The next time I make saltines, I will do it myself. The kids can help with other things.