CHEDDAR BITS
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, cayenne pepper, and paprika in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
- Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
- Working in batches, roll out each rectangle on a lightly floured surface to a 1/4-inch thickness, and cut into 1-inch squares. Transfer to a baking sheet leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.
CHEDDAR-CORNMEAL ICEBOX CRACKERS
Make and share this Cheddar-Cornmeal Icebox Crackers recipe from Food.com.
Provided by LMillerRN
Categories High In...
Time P1DT10m
Yield 20 crackers
Number Of Ingredients 9
Steps:
- Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; 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 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.
Nutrition Facts : Calories 61, Fat 3.3, SaturatedFat 2, Cholesterol 9.5, Sodium 182.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.1, Protein 2.2
CHEDDAR CORNMEAL CRACKERS
Categories Blender Bake Vegetarian Quick & Easy Cheddar Cornmeal Gourmet
Yield Makes about 10 crackers
Number Of Ingredients 9
Steps:
- In a blender blend together the cornmeal, the flour, the salt, the sugar, and the baking powder, add the water, the butter, and the egg, and blend the mixture for 15 seconds. Scrape down the sides, add the Cheddar, and blend the batter for 5 seconds, or until it is combined well. Spread 1/4 cup measures of the batter into 4-inch circles on buttered sheets and bake the crackers in batches in the middle of a preheated 400°F. oven for 6 minutes. Turn the crackers and bake them for 5 to 6 minutes more, or until they are crisp. The crackers keep in an airtight container for 1 week.
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.
ROSEMARY - PARMESAN ICEBOX CRACKERS
Make and share this Rosemary - Parmesan Icebox Crackers recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 35m
Yield 24 crackers (about)
Number Of Ingredients 7
Steps:
- In the bowl of a food processor, combine the flour, salt, pepper and rosemary and pulse twice to mix. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.
- Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
- Preheat an oven to 325°F Line a baking sheet with parchment paper.
- Cut the dough into 1/8-inch-thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet. Bake until the crackers are light golden brown, 20 to 25 minutes.
- Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack. Makes about 24 crackers.
- Cheddar-Cayenne Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 1/4 teaspoons salt and 1/2 teaspoons cayenne as directed above. Add 4 Tbs. (1/2 stick) unsalted butter and pulse as directed. Pulse in 1 cup shredded sharp cheddar cheese, then 1/4 cup cream. Following the instructions above, refrigerate, slice and bake the crackers.
- Black PepperLemon Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 teaspoons salt, 1 1/4 teaspoons cracked pepper and zest of 2 lemons as directed above. Add 4 Tbs. (1/2 stick) unsalted butter and pulse as directed. Pulse in 1 cup shredded Asiago cheese, then 3 Tbs. cream. Following the instructions above, refrigerate, slice and bake the crackers.
- Make-Ahead Tips: Prepare the dough, shape it into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance; store in an airtight container at room temperature.
Nutrition Facts : Calories 53.8, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.9, Sodium 154.8, Carbohydrate 3.2, Fiber 0.1, Protein 1.8
CHEDDAR-CAYENNE ICEBOX CRACKERS
These buttery, spicy crackers are easy to make and are exceptionally crunchy. The cracker recipe came from Williams&Sonoma.
Provided by CarolAT
Categories Breads
Time 3h30m
Yield 24 crackers
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, combine flour, salt, and cayenne and pulse twice to mix.
- Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.
- Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.
- Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
- Preheat oven to 325°F Line a baking sheet with parchment paper.
- Cut the dough into 1/8 inch thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet.
- Bake until the crackers are light golden brown, about 20 to 25 minutes.
- Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack.
- Store in an airtight container at room temperature.
- Tip: Prepare the dough, shape into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance.
Nutrition Facts : Calories 63.6, Fat 4.5, SaturatedFat 2.8, Cholesterol 13.4, Sodium 151.7, Carbohydrate 4.1, Fiber 0.1, Sugar 0.1, Protein 1.8
SPICY CORNMEAL CRACKERS
From the Baker's Dozen cookbook. Beautiful crackers! You may cook both sheets of crackers at once if you have 2 baking stones, however, halfway though the baking time, switch the sheets so that they bake more evenly. If you allow for the dough to chill for 1hr+ it may crack and need to sit for 10 minutes to lose its chill. Overmixing the dough will make your crackers tough, so be careful! Prep time does not include chilling.
Provided by Roosie
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In the bowl of a heavy-duty mixer use the paddle attachment to combine the water and oil.
- In another bowl, mix the flour, cornmeal, salt (not the coarse salt), and red pepper flakes.
- Turn the machine onto low and pour in flour mixture.
- Blend just until the dough comes together.
- By hand- mix flour, cornmeal, salt and pepper flakes in a large bowl.
- Mix oil and water in a separate medium bowl.
- Make a well in the flour mixture and pour oil/water into the center.
- Mix with a wooden spoon until just combined, as with muffins. (This may require some hand-kneading to combine thoroughly)
- On a lightly floured surface, pat dough into a flat rectangle.
- Wrap in plastic wrap and refrigerate for 30-60 minutes.
- Preheat oven to 500°F.
- If using baking stone (preferred method) place stone in oven about 45 minutes before baking to heat.
- Place the rack in the center of the oven.
- Line 2 large baking sheets with parchment.
- Remove from refrigerator and dough into 2 equal pieces.
- On a lightly floured surface roll dough into a 16x12 inch rectangle.
- (If dough "resists and retracts" let is rest and work with the other piece of dough) Transfer your rectangles to your baking sheet by lightly rolling them around your rolling pin then spreading them on the baking sheets.
- Poke each rectangle all over with a fork.
- If you would like consistent shapes, score lightly with a sharp knife.
- Mist with water and sprinkle with the course salt.
- Bake for about 10 minutes until dough is set- one sheet at a time.
- Transfer on the paper onto a rack to cool.
- Let cool completely, then break into irregularly shaped crackers or break at score marks.
- Store into an airtight container for up to 3 days.
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