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Bremner Wafers & Crackers Recipes

Bremner crackers and wafers can be used in the kitchen in many ways. Here are a few serving suggestions and recipes to give you ideas.

  • Apple Currant Chutney
  • Bremner Caraway Cracker Stuffed Mushrooms
  • Caraway Coated Pork
  • Chocolate Pecan Bars
  • Crab Cheese Crackers
  • Crab & Shrimp Cakes with Lemon Caper Sauce
  • Cracked Wheat Cracker Bread
  • Easy Italian Brunch Pie
  • Gorgonzola Cheese Spread with Raspberry Compote
  • Healthy Lemony Cracker Spread
  • Jalepeno Toppers
  • Reuben Dip

  • Roquefort Cheese Stuffed Pork Chops
  • Roast Chicken with Stuffing
  • Italian Meatloaf
  • Salmon Mousse en Crust
  • Sesame Lemon Chicken
  • Sesame Tofu Fry
  • Smoked Trout a la Babette
  • Stuffed Baby Zucchini
  • Stuffed Mushrooms
  • Stuffed Pasta Shells
  • Toasted Four Cheese Ravioli


  • Apple Currant Chutney

    • 2 apples, diced
    • 1/4 cup currants
    • 2 tsp. butter
    • 1 shallot, finely diced
    • 1 Tbsp. lemon zest
    • 1/2 Tbsp. cinnamon
    • 1 tsp. freshly ground nutmeg
    • 1/2 cup red wine vinegar
    • 1/4 cup brown sugar
    • Bremner Cracked Wheat Wafers

    Sweat shallots in 2 teaspoons of butter until translucent. Add the diced apples, currants, brown sugar, vinegar, lemon zest and spices. Simmer over low heat until liquid is reduced by half. Cool. Serve with Bremner Cracked Wheat Wafers.

    Jonathan Edgar, Cook Street School of Fine Cooking

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    Bremner Caraway Cracker Stuffed Mushrooms

    • 1/4 lb. ground pork
    • 2 cups cabbage, diced or shredded
    • 1 medium shallot, minced
    • 2 oz. Bremner Caraway Wafers, crushed in food processor
    • 1/4 cup chives, minced
    • 1 egg, beaten
    • 1/8 cup white wine
    • 8 small portabella mushrooms
    • Havarti Cheese, grated
    • salt and pepper to taste
    • butter

    Melt butter in skillet and saute shallot and cabbage until tender. Let cool and add ground pork, Bremner Caraway Wafers, chives, white wine, egg, salt and pepper. Brush outside of the mushrooms with butter. Place about 2 tablespoons of mixture on top of each mushroom and bake for 30 minutes in 325 degree oven. Sprinkle with cheese while mushrooms are still hot to melt cheese and serve.

    Allyson Bracken, Cook Street School of Fine Cooking

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    Caraway Coated Pork Cutlets

    • 2 eggs
    • salt and pepper to taste
    • 4 pork cutlets
    • flour for coating
    • 16 Bremner Caraway Wafers, crushed

    Beat eggs until fluffy. Coat the cutlets lightly with flour, then dip in the egg mixture and coat with crushed Bremner Caraway Wafers. Saute in butter or oil. Do no overcook. Season to taste with salt and pepper. Serve with boiled red potatoes and sauerkraut.

    Sharon Pfeifer, Cook Street School of Fine Cooking

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    Chocolate Pecan Bars

    Crust

    Topping

    • 1/3 cup sugar
    • 1/3 cup brown sugar
    • 1/2 cup corn syrup
    • 1 cup pecans
    • 1 Tbsp. vanilla
    • 1/4 cup melted butter
    • 1 cup chocolate chips

    Crust

    Combine all ingredients and press into buttered 9" x 9" baking dish. Bake at 350 for 20-25 minutes until golden.

    Topping

    Place above ingredients in mixing bowl in order shown. Mix well and then spread evenly over crust. Bake at 350 for 15-20 minutes.

    Mary Kay, Cook Street School of Fine Cooking

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    Crab Cheese Crackers

    • 2 cans crab meat drained
    • 1 1/2 cup grated mozzarella or gruyere cheese
    • 1/4 cup mayonnaise
    • 1/2 cup sour cream
    • 1 Tbsp. lemon juice
    • salt and pepper to taste
    • 4 oz. Bremner Original Wafers, crushed

    Preheat oven to 400 degrees. Mix crab meat and grated cheese. Stir in mayonnaise, sour cream. Mix thoroughly. Top Bremner Original Wafers with mixture, place on cookie sheet and bake for 3-5 minutes. Serve warm.

    Steve Devery, Cook Street School of Fine Cooking

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    Crab and Shrimp Cakes with Lemon Caper Sauce

    Cakes

    • 1/2 cup mayonnaise
    • 2 eggs, beaten
    • 2 Tbsp. Dijon mustard
    • 1/2 lb. shrimp, diced
    • 1/2 lb. crab meat, diced or shredded
    • 1 shallot
    • 1 tsp. salt
    • 1/8 tsp. cayenne pepper
    • 2 oz. Bremner Sesame Wafers, crushed

    Sauce

    • 1 cup mayonnaise
    • 2 Tbsp. lemon juice
    • 1 tsp. parsley, dried flakes or chopped fresh
    • 1 Tbsp. chives, diced
    • 1 Tbsp. capers
    • 1 shallot, diced
    • salt to taste

    Cakes

    Combine mayonnaise, eggs and mustard. Add shallot, salt and cayenne. Gently fold in shrimp, crabmeat and Bremner Sesame Wafers. Form into small patties on cookie sheet. Bake at 425 for 15 minutes.

    Sauce

    Combine all ingredients and chill. Serve with crab and shrimp cakes.

    Mary Kay, Cook Street School of Fine Cooking

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    Cracked Wheat Cracker Bread

    • 1/2 cup warm water
    • 2 pkgs dry yeast (1 pkg at high altitude)
    • 2 cups warm water
    • 1/2 cup nonfat dry milk
    • 2 Tbsp. butter
    • 1 1/2 tsp salt
    • 4 oz. Bremner Cracked Wheat Wafers, crushed to texture of coarse cornmeal
    • 2 cups whole wheat flour
    • 3 cups all purpose flour, approximately

    Put 1/2 cup warm water in mixing bowl and sprinkle in the yeast. Stir and let stand for about 5 minutes. Add the 2 cups warm water, the dry milk, and the butter and stir to blend. Beat in the salt, the crushed Bremner Cracked Wheat Wafers and the whole wheat flour and mix until smooth. (You may have to knead this with your hands). Add the all purpose flour 1 cup at a time until you have a manageable dough. You may not use all of the 3 cups of all purpose flour.

    Let rest for 10 minutes.

    Knead the dough, either by hand or in a standing mixer with a dough hook, until smooth and elastic. Place the dough into a greased bowl and let rise until doubled in bulk. Punch the dough down and divide in half. Preheat the oven to 350° (375 at high altitude). Shape and place into greased loaf pans. Let rise until the loaf comes just over the top of the pan. Bake for about 45 minutes or until done. Cool before slicing.

    Emily Kikue Frank, Cook Street School of Fine Cooking

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    Easy Italian Brunch Pie

    • 4 oz. Bremner Caraway Wafers, crushed
    • 2 Tbsp. melted butter
    • 2 eggs plus 2 egg yolks
    • 8 oz. Gorgonzola or other bleu cheese, crumbled
    • 1 cup heavy cream
    • 1 cup whole milk
    • 4 oz crumbled crisp bacon, optional (about 4 slices)
    • 1/2 tsp. salt (less if using bacon)
    • 1/4 cup green onions, chopped

    Preheat over to 375° (400 at high altitude). Brush a pie plate or a spring-form cake pan with the melted butter. Sprinkle in half the crushed crackers and shake to distribute on the sides and bottom of pan. There will be a loose layer of cracker crumbs on the bottom.

    In a medium mixing bowl, lightly beat the eggs. Add the crumbled cheese, cream, and milk and stir lightly to indorporate. Stir in the green onion and bacon.

    Pour mixture over cracker crust and top with remaining crushed crackers. Bake for 30 minutes, or until sides are set but center still moves slightly when shaken. Cool on a wire rack and serve warm or at room temperature.

    Emily Kikue Frank, Cook Street School of Fine Cooking

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    Gorgonzola Cheese Spread with Raspberry Compote

    Gorgonzola Cheese Spread

    • 3 oz. Gorgonzola Cheese
    • 2 oz. cream cheese, softened

    Raspberry Compote

    • 1 pint raspberries, fresh or frozen equivalent (thawed)
    • 5 Tbsp. powdered (confectioners) sugar
    • 1-3 Tbsp. of liquid pectin

    Gorgonzola Cheese Spread

    Blend in food processor or with fork until smooth and well blended.

    Raspberry Compote

    Cook raspberries in sauce pan with powdered sugar 4-5 minutes. Remove from pan to bowl and let cool. Add the pectin, quantity will vary in how jellied you desire the raspberry sauce. Allow to chill overnight in order to thicken.

    Serve with Bremner Original Wafers. Generously spread the Gorgonzola mixture on a wafer and top with the raspberry compote.

    Barb Kral, Cook Street School of Fine Cooking

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    Healthy Lemony Cracker Spread

  • 1 can or 1 cup cooked cannillini, great northern, or other white beans
  • zest and juice of 1/2 lemon
  • 2 cloves roasted garlic
  • 1 cup dry white wine
  • 1 cup defatted homemade chicken stock or 1 can low sodium chicken broth
  • 1 to 2 Tbsp. capers
  • 4 oz. Bremner Low Sodium Wafers
  • chives or green onions for garnish
  • Drain beans and rinse. Puree with garlic, lemon juice and zest in blender or food processor until smooth.

    In a small saucepan, simmer and reduce wine to about half. Add chicken stock and capers until reduced to approximately 1/4 cup. Let cool slightly.

    Add slowly to bean puree, folding in, until the dip is the desired texture. Serve with Bremner Low Sodium Wafers. Garnish with chives or green onions.

    Emily Kikue Frank, Cook Street School of Fine Cooking

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    Italian Meatloaf

    • 1 lb. Italian sausage
    • 1 lb. lean ground beef
    • 1 tsp. chopped oregano
    • 1/2 cup finely diced onion
    • 45 Bremner Original Wafers, crushed
    • 2 whole eggs, whipped until frothy
    • 1 Tbsp. water
    • 1/2 cup catsup
    • 2 tsp. salt
    • pepper to taste

    Mix all ingredients well. Bake at 350 for at least 35 minutes in an 8" x 8" pan Check to make certain the meat loaf in fully baked.

    Sharon Pfeifer, Cook Street School of Fine Cooking

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    Jalepeno Toppers

    Preheat oven to 375. Combine all ingredients in a bowl. Transfer to oven safe dish and bake for 20 minutes or until golden brown. Serve as a dip with any Bremner Wafer. Other garnishes such as carrots, or celery wedges are welcome.

    Steve Devery, Cook Street School of Fine Cooking

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    Reuben Dip

    • 12 oz. corned beef (canned or cooked and shredded)
    • 1 cup Swiss cheese, finely shredded
    • 14 oz. sauerkraut, well drained
    • 1/4 cup red onion, finely chopped
    • 3/4 cup whipped cream cheese
    • 1/2 cup Thousand Island salad dressing
    • 1/2 tsp. black pepper, freshly ground (or to taste)
    • 8 oz. Bremner Caraway Wafers

    If you love Reuben sandwiches, you'll find these snack-sized Reubens irresistible! Serve on Bremner Caraway Wafers and pair with your favorite beer for a lip-smacking Reuben treat.

    Remove as much fat from corned beef as possible. Thoroughly mix all ingredients (except crackers) with fork and refrigerate until ready to serve. Garnish with parsley. Best served at room temperature with Bremner Caraway Wafers.

    Yields: 4 1/2 cups

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    Roast Chicken with Stuffing

    • 1 whole roasting chicken
    • 4 oz. Bremner Original Wafers
    • 1/2 onion, diced
    • 1 carrot, diced
    • 2 stalks of celery, diced
    • 1 cup of dried morel mushrooms, re-hydrated (substitute with button mushrooms)
    • 2 strips of bacon, diced
    • 1 tomato, chopped
    • 2 Tbsp. garlic, minced
    • 2 Tbsp. rosemary, finely chopped
    • 1 cup red wine

    Preheat oven to 375 degrees. Cover mushrooms with boiling water, cover bowl and set aside for 25 minutes. (Not necessary if using button mushrooms). Render bacon in a pan until slightly covered. Chop mushrooms and add to bacon pan. Add the rest of the vegetables, the garlic, rosemary and onions and cook over medium heat until tender. Add the crushed Bremner Wafers and red wine to pan - mix well. Turn off heat and allow crackers to soak in the wine until moist. Stuff breast cavity of chicken stretching skin to cover opening of breast. Truss the chicken. Season the outside of the chicken with salt and pepper. Place the bird in a roasting pan and place in a preheated oven. When the skin begins to brown lower the heat to 325 degrees and cook until the internal temperature of the bird is 160 degrees.

    Jonathan Edgar, Cook Street School of Fine Cooking

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    Roquefort Cheese Stuffed Pork Chops

    • 4 boneless pork loin chops, 2-inch thick
    • 3 Tbsp. butter
    • 1 1/2 cups Bremner Original Wafers, finely ground
    • 1 cup mushrooms, chopped
    • 2 Tbsp. onion, minced
    • 1/2 tsp. fresh rosemary, finely chopped
    • 1/2 cup Roquefort Cheese, crumbled

    Preheat oven to 350°. Cut each pork chop horizontally, making a pocket for the stuffing.

    Melt 1 tablespoon of butter in a heavy medium-sized saute pan over medium heat. Add Bremner Wafer crumbs and toast until golden, about 10 minutes, stirring often. Transfer to a medium bowl. Melt 1 tablespoon butter in same saute pan. Add onions and mushrooms, cooking until soft, about 5 minutes and finishing with rosemary. Combine this mixture with the Bremner Wafer crumbs and refrigerate until completely cool, about 15 minutes.

    Mix Roquefort into crumb mixture; season with salt and pepper. Insert stuffing into pockets of pork, dividing equally. Secure stuffed pork with kitchen string or wooden skewers.

    Melt remaining tablespoon of butter in heavy, large, oven-proof skillet over medium-high heat. Add pork to skillet. Saute until brown, about 2 minutes per side, sprinkling with salt and pepper. Place skillet in oven and bake until thoroughly cooked for 20-25 minutes.

    Terri Fennell, Cook Street School of Fine Cooking
    Winner for Bremner Original Wafers

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    Salmon Mousse en Crust

    Crust

    Mousse

    • 1 can Red Salmon, (7 1/2 - 8 1/2 oz.)
    • 1/4 cup lemon juice
    • 2 envelopes unflavored gelatin
    • 1/2 tsp. sea salt (or regular salt)
    • cold water
    • 2 Tbsp. dried dill weed
    • 1/2 cup English cucumber, peeled, seeded and chopped
    • 1 cup mayonnaise
    • 1/2 cup Onion chopped
    • 1 cup heavy cream
    • 1/2 cup celery, chopped

    Crust

    Process crackers in the food processor to small crumbs. Melt butter. Mix the butter and crackers using a fork until fully moistened. Pat into 9" pie plate creating a top edge to the crust. Cool to room temperature.

    Bake the crust for 7-9 minutes in a 375º oven until nicely browned.

    Mousse

    Drain salmon, reserve liquid and remove skin and bones.

    Cut up and measure vegetables. Add cold water to reserved salmon liquid, to make 1 cup. Then add gelatin. Warm throughout, but do not boil.

    Puree vegetables and salmon in food processor. Add lemon juice, salt and dill weed. Next add mayonnaise, heavy cream, and warmed gelatin.

    Carefully pour into cracker crust. Let stand 1 hour to set before putting in refrigerator. After mousse has fully set, cover with plastic wrap (if freezing, wrap in foil instead). Refrigerate for 7 hours before serving.

    Cut mousse into small wedges and serve with Bremner Sesame Wafers, garnished with cucumber slices.

    Cathy Bacon, Cook Street School of Fine Cooking
    Grand Prize Winner

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    Sesame Lemon Chicken

    • 6 very thin chicken breast slices
    • 2 eggs beaten
    • 1/4 tsp. minced fresh ginger
    • 1/8 cup soy sauce
    • 2 tsp. lemon juice
    • 4 oz. Bremner Sesame Wafers, finely crushed
    • pinch of salt
    • flour
    • sesame oil
    • butter

    Mix eggs, ginger, soy sauce and lemon juice. Coat chicken with flour and dip in egg mixture. Coat the dipped chicken with the crushed Bremner Sesame Wafers. Saute in a combination of 3 parts butter to 1 part sesame oil. Do not overcook. Salt and pepper to taste.

    Sharon Pfeifer, Cook Street School of Fine Cooking

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    Sesame Tofu Fry

    • 1 lb. firm or extra firm tofu
    • 4 oz. Bremner Sesame Wafers
    • 2 Tbsp. green onion, chopped
    • 1 egg, beaten
    • 2 Tbsp. high quality soy sauce
    • oil for frying

    Place tofu in colander to drain. Rest a small plate or saucer on top, and add a weight, for example, a can of beans on top. Let drain for up to an hour.

    Crush the Bremner Sesame Wafers and place in a pie plate or wide bowl. Set aside.

    Whisk together the green onion, egg and soy sauce in another pie plate or wide bowl.

    Cut the tofu into slices about 1/4 inch thick and pat dry with paper towels. Heat oil in large skillet. Dip the slices first in the egg mixture and then into the wafer crumbs. Fry in hot oil until crisp and dark golden. Serve with for soy sauce and sesame oil.

    Emily Kikue Frank, Cook Street School of Fine Cooking

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    Smoked Trout a la Babette

    • 1 (approx. 3 oz) boned smoked trout filet
    • 2-3 Tbsp. cream cheese
    • 1 1/2 Tbsp. capers
    • 2-3 Tbsp. minced red onion
    • lemon juice to taste
    • Bremner Wafers - Original, Sesame or Cracked Wheat

    Combine smoke trout with cream cheese in food processor or with fork until well blended.

    Fold in capers. Add lemon juice to taste (1/8 to 1/4 tsp.). Serve with Bremner Wafers. Garnish with red onion.

    Barb Kral, Cook Street School of Fine Cooking

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    Stuffed Baby Zucchini

    • 6 small zucchinis (approx. 6" long)
    • 3/4 cup chopped onion
    • 3 Tbsp. butter
    • 10 mushrooms, quartered and sliced
    • 3 Tbsp. butter
    • 1/4 cup Red Pepper, chopped
    • 22 Bremner Caraway Wafers
    • 1/2 cup Gruyere cheese, chopped into 1/4-inch square pieces
    • dried chervil
    • sea salt (regular salt can be substituted)
    • freshly ground pepper
    • 1/4 cup Gruyere cheese, shredded

    Remove approximately 1/4-inch from zucchini stems. Cut zucchini in half length wise, cutting the reserved stem in half to create two perfect zucchini halves to fill. Spoon out the inside of the zucchinis with a melon baller, reserving the filling to add to the stuffing mix later.

    Saute onion in 3 tablespoons butter on very low heat until soft and sweet. In a separate skillet, saute mushrooms in 3 tablespoons butter until sweet and dry. When onion is to the soft and sweet stage add the reserved zucchini, saute on medium heat 10-15 minutes to cook out some of the moisture left in the zucchini.

    Add chopped red pepper and saute 2-3 minutes. Add the finished mushrooms. Toss ingredients in skillet over medium-low heat for 1 minute, mixing ingredients well. Add sea salt, freshly ground pepper and chervil to taste.

    Roughly break up the Bremner Caraway Crackers in a bowl. Add the filling mixture and toss thoroughly.

    Add the chopped Gruyere cheese. Fill each of the zucchini halves generously, mounding the mixture atop the zucchini.

    Place each zucchini, mounded side up in a buttered 9" x 13" pan and grate remaining Gruyere cheese lightly atop each one. Bake at 375° for approximately 35 minutes.

    Wonderful served straight from the oven with grilled meats or as a vegetable course which holds up perfectly in a buffet setting.

    Cathy Bacon, Cook Street School of Fine Cooking
    Winner for Bremner Caraway Wafers

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    Stuffed Mushrooms

    • 12 mushrooms - medium in size
    • 2 oz. Bremner Original Wafers, finely crushed
    • 4 Tbsp. mixed herbs (chives, parsley, tarragon)
    • 1/3 cup grated mozzarella cheese
    • 1/3 cup diced ham
    • 2 1/2 Tbsp. Dijon mustard
    • salt and pepper to taste

    Preheat oven to 350. Wash and remove stems from mushrooms and dry. Combine all remaining ingredients in bowl. Fill mushrooms generously with this mixture. Bake for 10 to 15 minutes or until golden.

    Steve Devery, Cook Street School of Fine Cooking

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    Stuffed Pasta Shells

    • 12 jumbo pasta shells
    • 7 oz. spinach
    • 1 cup Parmesan cheese
    • 1/2 cup walnuts, chopped
    • 1 tsp. nutmeg
    • 15 Bremner Caraway Crackers, crushed
    • 8 oz. mushrooms
    • 1 egg, beaten
    • 2 Tbsp. butter
    • 10 oz. white sauce, such as Alfredo

    Cook pasta shells according to package directions. Saute mushrooms in butter, adding spinach near the end. Cook until soft. Combine mushrooms, spinach, parmesan cheese, walnuts, nutmeg, Bremner Caraway Wafers and egg. Season with salt.

    Stuff shells with filling. Coat bottom of baking pan with a thin layer of sauce. Place shells on sauce and cover with remaining sauce.

    Bake at 375 degrees for 20 minutes.

    Mary Kay, Cook Street School of Fine Cooking

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    Toasted Four Cheese Ravioli

    • 2 large eggs
    • 1/2 cup canned evaporated milk
    • 1 cup Bremner Cracked Wheat Wafers, finely ground
    • 24 fresh, bite-sized ravioli
    • 1/4 cup Parmigiano-Reggiano Cheese, grated
    • 3 Tbsp. Herbes de Provence
    • 4 cups peanut oil, for frying
    • 1 1/2 cups marinara sauce, for dipping

    In a shallow bowl, beat together eggs and evaporated milk, set aside. Place ground Bremner Wafers and herbes de Provence in another shallow bowl.

    In a 5-quart saucepan, heat 2-inches of oil over moderate heat until a frying thermometer registers 350. While oil is heating, dip ravioli in egg mixture to coat, letting excess drip off, and dredge in Bremner Wafer crumbs. Arrange coated ravioli on a paper towel covered tray.

    With slotted spoon gently lower 4 ravioli into hot oil, turning occasionally. Cook thoroughly until golden brown, about 2-3 minutes. Transfer toasted ravioli to tray to drain. Check oil temperature, bringing it back to 350 before frying the remaining ravioli, adding more oil as needed.

    Transfer warm ravioli to platter and sprinkle with grated cheese.

    Serve with warm marinara sauce for dipping.

    Terri Fennell, Cook Street School of Fine Cooking
    Winner for Bremner Cracked Wheat Wafers

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