What great timing! I made crackers for the first time only a couple of weeks ago, but wasn't too crazy about the recipe I used. Now this is what I'm talkin' 'bout! And, oh, about those raggedy edges ... since they can't be served, I suppose they just must be eaten by the baker. Tragic. (Much like when the baristas-in-training at the coffee shop overfill my cafe mocha with too much whipped cream, and I must slurp it off before the lid will fit.) Indeed - I practically burn my fingers eating all those "raggedy scraps" every time I make these, Karen. And as for that coffee - oo-la-la, whipped cream sounds like a treat. I used to love whipped cream in my hot chocolate as a kid... too bad you can't whip fat-free half and half into cream! - PJH

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