SOUFFLEED SALTINES

24 saltine crackers
ice water
4 tablespoons butter, melted
poppy seeds or sesame seeds

Preheat oven to 400 degrees F. Grease baking sheets.

In one or more shallow pans of ice water, float a single layer of saltines until softened but not disintegrated, about 20 minutes. Remove with a slotted spoon, letting excess water drain off, and arrange on a single layer about 1 1/2 inches apart on greased baking sheets.

Generously brush tops of crackers with melted butter, taking care not to press down. Top with a sprinkling of seeds.

Bake until crackers are puffed and golden, 20 to 25 minutes.

Serve warm, or let cool on a wire rack and store airtight. If made in advance, reheat 3 minutes in a 400 degree oven until crisp.

Makes 24
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