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.
CHEDDAR PENNIES
I love this snack. And if a lunkhead like me can make this - anyone can!!
Provided by Stephanie Corbitt
Categories Crackers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Shred cheese with hand grater, then chop with knife. Really pulverize it!
- 2. Beat together butter, cheese, pepper sauce and seasoning on high speed until creamy. Lower the speed. Mix in flour, 1/3 cup at a time. It will be soft.
- 3. Transfer dough to wax paper. Shape it into 2 logs about 1 1/2 inches in diameter. Refrigerate till firm -- about 2 hours.
- 4. Preheat oven to 325°. Line baking sheet with parchment or spray with non-stick spray. Cut logs into 1/4 inch slices Bake until slightly brown and almost crisp -- about 15 minutes
CHEDDAR PENNIES/CRACKERS
This is from The Food Network Kitchens Cookbook, chosen for QueenB, for the August 2009 Cookbook Swap. This recipe is different from the 2 already posted, and looks to be a tasty appy or snack. Toppings may be caraway, fennel, or other whole seeds; fresh dill, thyme, or rosemary; coarse salt; cracked pepper; black onion seeds I strongly suggest using a food processor instead of a mixer -- batter is VERY stiff,
Provided by NurseJaney
Categories Lunch/Snacks
Time 1h38m
Yield 8 dozen
Number Of Ingredients 6
Steps:
- Whisk flour, salt, and paprika in a small bowl.
- With electric mixer, beat butter, cheese, and mustard until smooth.
- Beat in flour mixture until dough comes together.
- Divide dough into thirds.
- Roll each piece into a log, 1 inch across and 9 inches long.
- Heat oven to 425* F.
- Wrap each log in plastic wrap and refrigerate at least 1 hour.
- Line 2 baking sheets with parchment paper.
- Slice logs into 1/4 inch thick coins.
- Place on baking sheet 1 inch apart.
- Press on toppings and bake until golden brown.
- Cool on pans on wire rack.
CHEDDAR CHEESE COINS
These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They're great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.
Provided by Kay Chun
Categories cookies and bars, appetizer, dessert
Time 2h50m
Yield About 5 dozen cookies
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
- Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
- Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
- Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
- Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
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 PENNIES
These are delicious little cheese bites that are great warm from the oven but also taste good at room temperature. Makes a great appetizer or snack.
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 24 snacks
Number Of Ingredients 5
Steps:
- Cream butter until soft and stir in the remaining ingredients.
- Transfer to a lightly floured surface and shape into a 1 1/4" diameter log.
- Wrap in plastic and refrigerate at least one hour.
- Preheat oven to 350°F and grease cookie sheets.
- Slice the dough into 1/4" inch thick rounds and place on sheets.
- Bake for 15 minutes or until golden.
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CHEDDAR COINS - AKA HEALTHY HOMEMADE CHEEZ-ITS
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5/5 (3)Total Time 2 hrs 24 minsCategory SnackCalories 31 per serving
- In bowl of food processor, combine flours, cheese, salt, and garlic powder. Add butter cubes and pulse until crumbs are formed. Blend in egg until dough comes together around the blade.
- Turn dough out onto a sheet of plastic wrap. Form into 1 inch log. Wrap tightly in plastic wrap and chill at least 2 hours.
- Slice the log into thin coins and distribute them on the prepared sheets, leaving at least 1-inch space. Bake for 15 minutes.
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