I made the American Cheese crackers portion of this recipe. I had to decrease my oven temp to 375 degrees and start checking at 6 minutes. I advise not walking away from the oven while you bake these. They are tricky in that not enough time and your crackers will not be crisp, and too long, well, burnt. I find this to be a fine line with this recipe. I had almost burnt ones the first time and fantastic ones the second time. I skipped the salt.
Definitely use parchment paper!
How I like my guacamole-
ripe avocado mashed
minced onion and diced tomato to taste
cumin, garlic powder, red pepper flakes, and Himalayan salt to taste
To stretch it out, I sometimes add a dollop or two of sour cream.
This article was first published on April 17, 2014 and was recovered using AI and web.archive.org.
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