CHEDDAR-PECAN CRISPS
Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 24 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHEESY PECAN CRACKERS
Make these delicious crackers to go with your next party dip or spread. So easy to make.
Provided by Daily Inspiration S
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 7
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.
BLUE-CHEESE-PECAN ICEBOX CRACKERS
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20 crackers
Number Of Ingredients 4
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.
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
PECAN BLUE CHEESE CRACKERS
Make and share this Pecan Blue Cheese Crackers recipe from Food.com.
Provided by teapotter
Categories Lunch/Snacks
Yield 1 batch
Number Of Ingredients 5
Steps:
- In a preheated 350 degree oven toast 1/2 cup pecans, about 7 minutes, and cool.
- Finely chop toasted pecans
- In a bowl with a fork cream butter and Saga until smooth.
- Separate egg. 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 waxed paper form each half into a 12 by 1 1/4-inch log, using waxed paper as a guide. Freeze logs, wrapped in waxed paper, just until firm, about 30 minutes.
- Preheat oven to 375 degrees 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 lightly 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.
Nutrition Facts : Calories 2368.4, Fat 205.1, SaturatedFat 69.2, Cholesterol 455.5, Sodium 85, Carbohydrate 116.4, Fiber 17.6, Sugar 6.7, Protein 33.8
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
PECAN BLUE CHEESE CRACKERS
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.
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Servings 60Calories 26 per servingTotal Time 5 hrs
- Line 2 baking sheets with parchment paper or foil; set aside. In a medium bowl, combine the cheddar cheese and butter. Let stand at room temperature for 30 minutes.
- Beat the cheese and butter with an electric mixer on medium speed until well mixed. Add thyme and cayenne pepper; beat until combined.
- Using a wooden spoon, stir in flour and finely chopped pecans until combined. Form into a ball, using your hands to knead gently if necessary. Shape into an 8-inch-long log. Wrap with plastic wrap. Chill about 4 hours or until firm.
- Preheat oven to 350 degrees F. Using a sharp knife, cut log into 1/8-inch-thick slices. Place on prepared baking sheets. Bake about 10 minutes or until lightly browned. Transfer crackers to a wire rack; cool. Makes about 60 crackers.
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