With a mixer mix Nutella, crumbs, eggs, vanilla and salt until all combined. I crumbled them in the mixer on slow speed for about 10 minutes.
Form 1 inch balls and place 1 1/2 inch apart on a greased cookie sheet. Let
rest 20 minutes.
Bake at 350°F for about 8-10 minutes.
Let cool and before removing dust with powdered sugar.
contributed by: Carsten Kruse
Instead of crutons, I crush a handful of my favorite Krackers and sprinkle them over a fresh salad! What an amazing kick!
contributed by: Ian L from Sacramento, CA
The pumpkinseed / cheese crackers are wonderful with a thin slice of tomato topped with baby Swiss or Mozzarella and heated in the toaster oven (till the cheese melts)
contributed by: Carol C of Wildflower Tearoom and General Emporium in Smithville, Texas
Saute, in a small amount of olive oil:
Then add some baked tofu in slices (or use tofu pepperoni).
Add in 1/2 - 1 cup of your favorite pasta sauce (I like Muir Glen Organic Portobello Mushroom).
Continue to saute for several minutes to thicken.
On a plate, lay out a couple of your favorite Dr. Kracker bread of distinction rectangles.
Carefully spoon hot mixture onto kracker and then immediately cover with slice of mozzerella rice cheese.
Let the cheese melt, let the pizza cool to taste, and let the pizza party begin!
Enjoy!
contributed by: Mark Uridel
While layering the noodles in the Lasagnas for International Festival at my son’s elementary school in Austin, I thought that there really isn’t much in the way of Spelt for creating layered casseroles and dishes. So I came up with the following two recipes, one original, and the other a family recipe.
In an 8-inch by 8-inch baking dish, Use 3 flatbreads to cover the bottom. To these add precooked, shredded chicken. Add the precooked shrimp (I use the frozen). Layer with finely sliced or diced onions. Add the green olives, sliced into halves. Julienne the red pepper and layer. Crush 3 more Krackers and spread on top of the chicken, shrimp, onions, olives and peppers. Layer the spinach leaves onto the Krackers. Slice and spread the tomatoes on the spinach.
In a separate bowl, beat the egg, add the cottage cheese (or ricotta or plain yogurt), the minced garlic, salt and pepper. I also add fresh oregano because it grows in our garden. Cover the tomatoes with the cheese topping, and sprinkle liberally with grated parmesan cheese. Bake at 350 degrees for 50 minutes, or until the top is well browned.
This recipe could easily be meatless, and a good substitute would be cooked tofu and portabello mushrooms.
contributed by: George Eckrich
This is the perfect recipe for enjoying all the zucchini and tomatoes that are available in the summer. The amounts are inexact and depend on the size of your baking dish. So writes my Mother:
Butter a baking dish.
Add:
Repeat layers until dish is full. Bake at 350 for 1 hour.
When we make this dish, we like to add fresh cilantro or basil, depending on what we have available, and often add Jalapeno peppers for some more fun.
contributed by: George Eckrich
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