Herbed (or peppered) Flatbread Crackers

If you read my blog post Oh Crackers, and wanted the recipe....here it is! Enjoy!
Abby

Herbed Flatbread Crackers

1c. warm water (110 degrees)
1 t active dry yeast
3 c flour
3 T olive oil
Coarse salt
1 t sugar
1 egg, whisked w/ 1 T water
Sea salt
1/4 t fresh thyme or rosemary ( I used cracked black pepper (TS Garlic Pepper) to make them spicy instead of "herby")

Mix water and yeast and let sit 5min. Stir in flour, oil, 2 t. coarse salt, and sugar. Stir until dough forms. Knead 2 min. Cover and let rise 'til double (1hr). Heat oven to 350. Divide dough into 16 pieces and cover.
Roll 1 piece in a 4x10 rectangle and transfer to parchment lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs or pepper. Repeat putting 4 per baking sheet. Bake and rotate half way thru, until golden and crisp. About 18-22 min. Cool on wire rack. There you have it! Fresh baked crackers!

Thanks, Martha Stewart!

Oatmeal Caramel White Chip Bars

7/3/2010-Just wanted to add a new note to this recipe...while searching for more bar recipes....I found this same one on a website where they make it with reg. choc. chips.

These come from a friend, Doreen, who made them and I just can't get enough of them. I finally got the recipe so I could make them this weekend. Very good!

Crust:

2 cups all-purpose flour

1 1/2 cups packed brown sugar

1 1/4 cups butter or margarine, softened

1 teaspoon baking soda

1/2 teaspoon salt

2 cups quick-cooking oats

Filling:

1 (12-ounce) package White choc. chips

1 cup caramel topping (of course I would use TS Creamy Caramel!)

3 tablespoons all-purpose flour

Preheat oven to 350°F (175°C). Grease a 13 x 9-inch baking pan.

For Crust: Beat flour, sugar, butter, baking soda and salt in a large mixing bowl until crumbly. Beat in oats on low speed just until combined. Press half of mixture (about 2 1/2 cups) into bottom of prepared baking pan.
Bake for 10 minutes. Cool in pan for 2 minutes.

For Filling: Sprinkle crust with morsels and nuts. Blend caramel topping with flour. Drizzle over morsels and nuts. Crumble remaining oat mixture over nuts.
Bake for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.