Wyoming Cowgirl - On the Ranch

On the Ranch

Ranch Vittles
by Cris Paravicini

Whole Wheat Crackers

     As the fall season creeps down from the mountaintop, so too does the football season settle into our lives. On days when everything falls into place, we'll round up the chores and set up camp around the television, then take bets on which team will be top dog. 

As you know, this sort of activity takes lots of energy. Snacks must be kept close at hand. A batch of homemade crackers with a trail of cheese, salsa, or ranch dip keeps the cheering section's batteries "energized" and humming right along. This time our recipe is for Whole Wheat Crackers.

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More Recipes:
Steak, Biscuits & Gravy

Rib Stickin' Ranch Vittles

350-degree oven
About 20-25 minutes

3 cups whole wheat flour (chickens sing and cackle for their wheat berries)
2 cups rolled oats (really makes our saddle horses nicker)
1-1/2 teaspoons salt (the livestock thrives on a 50 lb. block of salt)
1/2 cup shortening (makes a cowdog's coat shine)
1/4 cup butter or margarine (the chickadees love their winter seeds mixed with butter)
1/2 cup honey or sugar (sweetens the moods of everyone)
About 1-1/2 cups milk (with enough left over to feed the returning barn cats)

Stir together flour, oats, and salt; set aside, then harass the shortening, butter and honey/sugar until golden and fluffy. Stir in flour concoction, alternating with the milk. Your dough still will be soft and fairly sticky, but go on ahead and turn it onto a floured countertop and knead lightly. 

Divide in fourths and refrigerate (or not) for a spell (chilled dough just works easier). Roll out each piece to 1/8-inch thick and cut into 1-3-inch round crackers. Poke all over with a fork, slap onto an ungreased cookie sheet, and bake in a 350-degree oven for about 20-25 minutes (or until golden brown). I like to under bake them just a smidgen for a softer cracker.

Makes about 60. Pull up a chair and eat your heart out, Nabisco!

The Pearson Angus Ranch is located approximately 2 miles northwest of Daniel, Wyoming, and 11 miles west of Pinedale, where she lives along with her husband, Rudy. Historic old Fort Bonneville, built in the late 1800s, is located next to her family's ranch. Cris is a writer and photographer for The Sublette County Journal newspaper, where you can find more of her accounts of life on the ranch. Cris can be reached by e-mail at: cowgirl@wyoming.com.

Copyrights: Photos and page text content copyrighted, Cris Paravicini, 2000. No part may be reproduced without permission of the author/photographer. Page graphics copyrighted, Pinedale Online, 2000.

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