Cayenne Cheese Crackers Food

CHEDDAR-PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BB's. 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 wax or parchment paper. Roll the dough into a log 9 or 10 inches long and square off the ends. Wrap well and refrigerate for at least 2 hours and up to 2 days. (You can freeze the dough for up to 1 month. You may want to cut the log in half or in thirds prior to freezing if you think you'll want to defrost a small amount at a time.)
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Cut the log into 1/4-inch-thick slices. Arrange the slices about 1 inch apart on a baking sheet. 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, until they are golden around the edges.
• Cool the crackers on a wire rack. Serve at room temperature.

CHEESE CRACKERS

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.

CHEESE CRACKERS

Steps:

• In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.

CHEESE CRACKERS

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.

HOMEMADE CHEDDAR CRACKERS

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-PECAN CRISPS

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.

CAYENNE CHEESE CRACKERS

Steps:

• Preheat oven 350.
• Cream all ingredients together except for the flour and kosher salt.
• Add flour gradually and mix throuroughly.
• Pack dough tightly into ball.
• Divide ball into 3 equal parts.
• Roll each into log shape 1 1/4 inches in diameter.
• Wrap each log in waxed paper.
• Refridgerate overnight (at least 8 hours).
• Slice logs into very thin wafers. (The thinner, the crispier).
• Sprinkle with kosher salt.
• Bake on ungreased cookie sheet approximately 12 minutes (until golden).

CHEDDAR BACON CRACKERS

Steps:

• Preheat oven to 375ºF. Line baking sheet with parchment paper. Set aside.
• In the bowl of a food processor, pulse together flour, baking powder, cayenne, and butter until a crumbly dough forms. Add cheese, bacon and milk. Pulse just until dough forms.
• Using a small cookie scoop (1 Tbsp), scoop dough onto parchment lined baking sheets. Flatten in a criss-cross pattern with a floured fork.
• Bake for 12-15 minutes.

SPICY CHEESE CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whip Cheddar cheese and softened butter together in a large bowl using an electric hand mixer until smooth. Beat 1/2 cup flour into the cheese mixture at a time, assuring each addition is incorporated fully before adding the next. Add cayenne pepper, garlic powder, salt, and hot pepper sauce; beat to incorporate.
• Use a wooden spoon to fold the cereal into the cheese mixture; shape into 1-inch balls and arrange onto a baking sheet. Use the back of a spoon to flatten the balls slightly.
• Bake in preheated oven until set but not yet browning, 15 to 17 minutes. Let crackers cool on pans for 1 minute before transferring to a wire cooling rack to cool completely.

CHEESE KRISPIES CRACKERS

Steps:

• Blend butter and cheese in a food processor until creamy.
• Add flour, one cup at a time.
• Add seasonings.
• Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary.
• Place dough on a floured board and roll out to 1/4 inch thickness.
• Use a plain 2 inch cookie cutter to cut out.
• Place onto cookie sheet and bake at 325°F.
• for 20 minutes.
• For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeño, bacon bits, etc.

CHEESE CRACKERS

Steps:

• Combine shredded cheese, flour, sugar, paprika, and ¼ teaspoon kosher salt in the basin of a food processor fitted with the blade attachment and pulse until ingredients are combined and cheese is well chopped up (about 15-20 seconds).
• Scatter cold butter pieces over the surface of the ingredients and pulse again until butter is cut into the mixture and the mixture appears pebbly/crumbly.
• Add water and pulse until ingredients begin to cling together.
• Divide dough into two or three parts and form each into a ball. Flatten each into a square shape and wrap individually in plastic wrap. Place in refrigerator and chill for at least one hour and up to 3 days.
• Once dough has nearly finished chilling, preheat oven to 375F (190C).
• Working with one square at a time, roll dough to be between ⅛ and ¼" (0.3-0.6cm) thin.
• Use a pastry wheel or pizza cutter to cut dough into 1" squares.
• Transfer to an ungreased baking sheet and use a toothpick or the blunt end of a wooden skewer to pierce the center of each square.
• Sprinkle lightly with additional kosher salt (I use about 1-2 teaspoon total for all of the crackers) and transfer to 375F (190C) oven and bake for 18-20 minutes.
• Allow crackers to cool completely on baking sheet before enjoying.