My father belongs to an Atlanta country club (Capital City Club). It is not the very most socially sought after or elite. That distinction would go to the Piedmont Driving Club, but the CCC is right up there. It does have one particular food that would make it worth joining just to have in unlimited quantities. I am, of course, talking about the basket of hot butter Saltine crackers served as you sit down for dinner. In recent years other Atlanta clubs have added these onto their tables as well, but make no mistake, the CCC had it first.The internet is virtually silent about these hot buttery crackers with the exception of a brief note in an article in 1999 which you can see here (about midway down the page).
How could this be? Have Atlantans been keeping this delicious secret on purpose? I remember as a kid trying to make them at home. I put butter on my saltines and stuck them in the oven, and got soggy crackers. I even tried different temperatures to no avail. The real things are crisp! The butter has saturated them without making them soggy in the least. I actually assumed they were fried in the butter. I still don't know how they do it.
I'd like to share a picture with you, but I have none. Imagine the cracker a golden yellow, warm, crisp, buttery, melting in your mouth. You could eat a dozen. As a kid I would spread extra butter on them. Decadent in a very Southern way. Does anyone really know how to make them? Can we share these with the world? It's about time!
I do remember reading years ago in a cookbook a recipe where you poured melted butter over saltines and then topped them with seasme seeds and baked them until they were crispy. Is this what you were looking for? I never made them but they always sounded deliciously decadent.
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