CHEDDAR CHEESE SPRITZ CRACKERS
Crowd-pleasing treat. A cookie press works best to make this appetizer, but you can also roll out the dough and just cut with cookie cutters.
Provided by littleturtle
Categories Lunch/Snacks
Time 32m
Yield 36 crackers
Number Of Ingredients 9
Steps:
- Beat together butter and cheese.
- Add egg yolks, pepper, mustard, salt, and sugar; beat until well blended.
- Add flour and stir until smoothly blended.
- Form dough into balls, put into a spritz cookie press and shape crackers on baking sheets.
- Or chill dough for 1 hour, roll on a floured surface and cut with fancy cookie cutters, then place on baking sheets.
- Decorate with seeds if desired.
- Bake uncovered at 375F for 10-12 minutes or until lightly browned.
- Serve warm or cooled.
HOMEMADE CHEDDAR CRACKERS
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.
CHEESE CRACKERS
A light, crunchy, and savory snack cracker that has a bit of a kick. Easy recipe with minimal ingredients. Add 4 tablespoons sesame seeds to batter before kneading for a tasty option. Also a fun recipe for kids to help with.
Provided by Domestic Chef
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 150
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended.
- Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
- Bake in the preheated oven until light and crispy, about 30 minutes.
Nutrition Facts : Calories 30.6 calories, Carbohydrate 1.7 g, Cholesterol 6.4 mg, Fat 2.3 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 21.9 mg, Sugar 0.1 g
CHEDDAR CHEESE CRACKERS
My son may not be convinced these can substitute for the ubiquitous orange crackers sold commercially, but I'll take the homemade version any time.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 20m
Yield About five dozen crackers
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Line two baking sheets with parchment. Sift together the flours, salt and sugar, and place in the bowl of a food processor fitted with the steel blade. Add the butter, and pulse until the mixture is crumbly. Add the cheese, and pulse several times to distribute it evenly throughout the flour mixture. Turn on the food processor, and add the olive oil and eggs. Stop the machine when the dough comes together. It will be soft and somewhat sticky. If it seems very moist, add another tablespoon of flour and pulse until incorporated.
- Lightly flour your hands and your work surface. Scrape out the dough and form two equal pieces. Shape into rounds, wrap in plastic and let rest for 15 minutes.
- Roll out each piece of dough between pieces of lightly floured parchment. Cut into squares or rectangles, and place on the parchment-lined baking sheets. Bake 15 to 20 minutes, switching the pans after the first 10 minutes from front to back and top to bottom. They will foam in the oven because of the cheese, but that will subside and they will bake crisply. The crackers are done when they are lightly browned. Remove from the oven, and cool on racks. Store in an airtight container.
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams
CHEDDAR CHEESE CRACKERS
Make and share this Cheddar Cheese Crackers recipe from Food.com.
Provided by lazy gourmet
Categories Cheese
Time 3h12m
Yield 40 crackers, 40 serving(s)
Number Of Ingredients 7
Steps:
- Combine cheese and butter in food processor; pulse till well blended.
- Add flour, sugar, salt and cayenne; pulse several times until well mixed. Add water; pulse until mixture comes together and forms a dough.
- Turn dough out onto a clean surface and knead until smooth. Form into a ball, divide in half and shape each half into a 8 inch log. Wrap each in plastic wrap; refrigerate at least 2 hours or up to 3 days.
- Heat oven to 375. Spray 2 baking sheets with nonstick cooking spray. Remove dough logs and slice into 1/4 in disks and place on prepared baking sheets. Prick top of crackers with a toothpick a few times. Bake 12 to 14 minutes or until just golden on the edge.
Nutrition Facts : Calories 61.5, Fat 4.2, SaturatedFat 2.7, Cholesterol 12.1, Sodium 64.7, Carbohydrate 4, Fiber 0.1, Sugar 0.4, Protein 1.9
SPICY CHEESE CRACKERS
Making cheese crackers usually means it's party time at our families' houses. My brothers frequently try to sneak them behind our mom's back just to get a reaction out of her. -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 32 crackers.
Number Of Ingredients 6
Steps:
- Place the cheese, flour, salt and pepper flakes in a food processor; process until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough cream to form moist crumbs. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. holiday-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps and repeat., Bake at 350° until golden brown, 13-17 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 76mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE CRACKERS
Cheddar crackers. Cheese wafers. Coins, biscuits, straws and crisps. Known by many names and claimed by many grandmothers, they are all the same, delicious thing: a savory, addictive, shortbread cookie. The key to any short dough - that distinctive tender sandy crumbly texture - is the high fat-to-flour ratio, and this version not only relies on butter but also counts on the delicious fats that come from sesame seeds, block Cheddar and even the oil from the pecans. For a remarkable distinction among the many, many versions of these to be found, toast them until just passing golden into brown, and see how that in itself sets these apart.
Provided by Gabrielle Hamilton
Categories easy, quick, snack, crackers and chips, appetizer
Time 50m
Yield About 6 dozen crackers
Number Of Ingredients 10
Steps:
- Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
- Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
- Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
- Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
- Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
- Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
- Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
- Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
- Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.
Nutrition Facts : @context http, Calories 31, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams
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