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.
MUSTARD CHEDDAR CRACKERS
Steps:
- Coarsely grate Cheddar. In a food processor fitted with steel blade blend butter and cheese until smooth. Add remaining ingredients, pulsing until just combined. In a bowl chill dough, covered, 15 minutes.
- Halve dough and on a lightly floured surface roll into two 12-inch logs. Chill logs, wrapped in wax paper and foil, until firm, at least 2 hours, and up to 1 week; or freeze logs up to 2 months.
- Preheat oven to 350°F.
- With a sharp thin knife cut dough into 1/8-inch slices and arrange about 1 inch apart on greased baking sheets. Bake slices in batches in middle of oven until golden, about 12 minutes. Transfer crackers to racks to cool. Crackers keep in an airtight container at room temperature 1 week.
MUSTARD AND CHEESE CRACKERS
Categories Cheese Mustard Bake Vegetarian Quick & Easy Winter Swiss Cheese Gourmet
Yield Makes about 5 dozen
Number Of Ingredients 7
Steps:
- Blend butter and cheese in a food processor until almost smooth. Add remaining ingredients and pulse until just combined. Divide dough between 2 sheets of wax paper and roll each half into an 8-inch log. Freeze, wrapped in wax paper and then foil, until firm, 1 1/2 to 2 hours.
- Preheat oven to 350°F.
- Cut 1 log crosswise into 1/4-inch-thick slices and arrange 1 inch apart on 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are golden brown, about 15 minutes. Transfer crackers to a rack to cool. Repeat with remaining dough.
CHEDDAR-PARMESAN CRACKERS
These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich and, well, addictive, they can be partially made up to a month in advance. That's because once the dough is made it can be frozen and simply "cut to order" as you need it. Just be sure to freeze it in small portions so that you don't have to defrost it all at once. Although these crackers are great plain, you can draw on the age-old "apples and cheddar" theme by topping them with a dollop of apple or pear butter.
Provided by Laura Werlin
Categories appetizer
Time 2h30m
Yield 3 dozen crackers, serves 8 to 10
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
- Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)
- Preheat the oven to 375 degrees F.
- To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.
CHEDDAR-AND-GRUYERE CRACKERS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h40m
Yield Makes about 36
Number Of Ingredients 8
Steps:
- In a bowl, whisk together flour, salt, and poppy seeds. Work in butter with fingers until crumbly. Stir in cheeses. Whisk together milk and mustard; stir into flour mixture with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
- Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with poppy seeds. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.
POTTED CHEESE SPREAD WITH CRACKERS
Categories Food Processor Cheese Onion Appetizer No-Cook Christmas Cocktail Party Thanksgiving New Year's Eve Cheddar Port Poker/Game Night Shower Party Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)
- Place bowl of spread on platter. Surround with crackers and serve.
HAM AND CHEDDAR SNACKS
Simple? Yes. Delish? Undeniably! Top buttery crackers with ham, cheddar, mustard and olive slices for an appetizer that'll get the party started.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings, 3 topped crackers each
Number Of Ingredients 5
Steps:
- Cut cheese into 12 slices; cut each slice diagonally in half. Cut each ham slice into 6 pieces.
- Top each cracker with 1 ham piece, 1/4 tsp. mustard, 1 cheese triangle and 1 olive slice.
Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
MUSTARD CHEDDAR CRACKERS
A Gourmet magazine 1998 recipe that appears in the _Best of Gourmet_ cookbook. These would be fabulous on a holiday canapé table! The dough can be made ahead and kept refrigerated for up to a week or frozen for 2 months. Note - lengthy chill time is included in total prep time.
Provided by SusieQusie
Categories Lunch/Snacks
Time 4h50m
Yield 10 dozen, 120 serving(s)
Number Of Ingredients 9
Steps:
- A food processor makes this come together in a snap but the dough can be made by hand.
- Blend together until smooth the butter, cheese and egg yolk.
- Add remaining ingredients and pulse until just blended. (If your food processor is small, you may have to do this in batches.). Transfer dough (it will be very soft) to a bowl and chill for 15 minutes.
- Halve dough and on a lightly floured surface, shape each half into a 12-inch log.
- Wrap logs in waxed paper then in foil and chill until firm, at least 4 hours. If you plan to freeze them, now is the time.
- Place oven racks in upper and lower thirds of oven. Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper.
- Unwrap logs and with a sharp, thin knife cut into 1/8-inch-thick slices. Arrange slices 1-inch apart on baking sheets.
- Bake in batches, switching position of sheets halfway through, baking until golden brown, 12-15 minutes.
- Transfer to racks to cool. Line sheets with clean parchment between batches.
- Crackers, cooled completely, keep in a airtight container at room temp 1 week.
Nutrition Facts : Calories 43.6, Fat 3.3, SaturatedFat 2, Cholesterol 10.6, Sodium 68.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.1, Protein 1.6
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