Blue Cheese Pecan Refrigerator Crackers Recipes

Steps:

• Preheat oven to 300 degrees. Place the pecans on a rimmed baking sheet and bake until fragrant, 3 to 5 minutes. Let cool. Transfer the pecans to the bowl of a food processor and pulse until finely ground.
• Add the flour to the ground pecans, pulse briefly to combine. Add butter and pulse until mixture resembles coarse meal. Add the cheese and process until the dough comes together and is well combined.
• Transfer dough to a clean work surface. Shape the dough into a 2 1/2-inch-wide log. Wrap the log with plastic wrap and refrigerate for at least 24 hours.
• Preheat oven to 325 degrees. Slice the well-chilled log into 1/4-inch-thick slices. Transfer slices to a baking sheet and bake immediately, rotating the sheet halfway through cooking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. (The crackers should not get too dark around the edges.) Transfer to a wire rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.

Steps:

• Preheat oven to 350°F
• With a mixer on medium speed, cream together cream cheese and butter until light and fluffy.
• Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended.
• The dough will be stiff.
• Roll 1-tablespoon portions into balls and place slightly apart on baking sheets.
• Flatten each ball with a fork.
• Bake until crackers are golden brown, 12 to 15 minutes.

Steps:

• Heat oven to 375 degrees. Place pecans on a rimmed baking sheet; bake until fragrant, 3 to 5 minutes. Let cool. Transfer pecans to the bowl of a food processor; pulse until finely ground. Transfer ground pecans into a small bowl; set aside.
• Combine flour and pecans in the bowl of a food processor; pulse briefly to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; process until dough comes together and is well combined.
• Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
• Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating once, until crackers are grolden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Steps:

• In a preheated 350°F oven toast 1/2 cup pecans, about 7 minutes, and cool. Finely chop toasted pecans and separate egg. In a bowl with a fork cream butter and Saga until smooth. Add egg yolk, stirring until combined well. Add flour and chopped pecans and stir until mixture just forms a dough.
• Halve dough and on separate sheets of wax paper form each half into a 12- by 1 1/4-inch log, using wax paper as a guide. Freeze logs, wrapped in wax paper, just until firm, about 30 minutes.
• Preheat oven to 375°F. and lightly grease 2 large baking sheets.
• Cut logs crosswise into 1/4-inch-thick slices and arrange slices about 1/2 inch apart on baking sheets. Top each cracker with a remaining pecan half, pressing slightly into dough. Brush tops of crackers, including pecans, with lightly beaten egg white. Bake crackers in batches, if necessary, in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 12 minutes total. With a spatula transfer crackers to paper towels to blot and transfer to a rack to cool.

Steps:

• Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then chopped pecans. Form dough into 1-inch balls. Arrange rounds on ungreased baking sheets. Flatten to 2 1/2-inch rounds. Press pecan half onto each. Bake until golden on bottom and at edges, about 35 minutes. Transfer to racks and cool.

Steps:

• Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
• Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
• Heat oven to 325°F
• Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

Steps:

• Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
• Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
• Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.

Steps:

• Heat oven to 375°F Place pecans on a rimmed baking sheet; bake until fragrant, 3 to 5 minutes. Let cool. Transfer pecans to the bowl of a food processor; pulse until finely ground. Transfer ground pecans into a small bowl; set aside.
• Combine flour and pecans in the bowl of a food processor; pulse briefly to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; process until dough comes together and is well combined.
• Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
• Heat oven to 325°F Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
• Crackers may be made a day ahead and kept in an airtight container at room temperature.

Steps:

• 1. Bring cheese and butter to room temperature. Beat the cheese and butter together with a mixer until combined. Add the thyme and red pepper and beat again until combined.
• 2. Stir in the flour and pecans and mix by hand until combined. Form into a ball.
• 3. Shape into an 8 inch long log and wrap in cling wrap. Refrigerate and chill for approx. 4 hours or until the mixture is nice and firm.
• 4. Using a sharp knife, cut dough into 1/8 inch thick slices. Place on baking sheets coated with cooking spray or place slices on parchment paper.
• 5. Bake at 350 degrees F for approximately 10 minutes or until lightly browned.