Yields 70-80 crisp crackers which taste like cheese fondue. For a more traditional fondue taste you can add Kirsch or cherry liqueur, and use both Gruyere and Emmenthal.
This no-bake recipe flavors the oyster crackers with buttery popping oil normally used for popcorn, cream of chicken soup mix, parsley, and garlic powder.
This variation calls for mixed nuts, fish crackers, vegetable oil, Hidden Valley Ranch Mix, lemon pepper seasoning, garlic powder, onion powder, and dill, to make the oyster cracker coating.
Easy to make but taking a relatively long time. Initial rise of 20 to 30 hours, allowing the dough to increase in volume without developing a pronounced yeast flavor. Yield: 95-100.
Versatile enough for a champagne brunch or a light dessert, these are made with regular and oat flours, strong brewed coffee, sugar, and butter or margarine.