CHEF JOHN'S CHEESY CRACKERS
These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
Provided by Chef John
Categories Appetizers and Snacks Snacks Kids
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
- Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
- Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
- Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
- Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg
CHEDDAR-PARMESAN CRACKERS
These Cheddar-Parmesan crackers are hard to believe they're homemade given how they're filled with all kinds of cheesy goodness along with some cayenne for a little pop of heat. They're completely irresistible. Consider yourself warned.
Provided by Laura Werlin
Categories Appetizers
Time 2h40m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 cracker, Calories 40 kcal, Carbohydrate 2 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 61 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
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.
CHEESE CRACKERS
Trade trendy for traditional with a crisp, savory snack that's easily customizable.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 197 g, Fat 14 g, Protein 7 g, SaturatedFat 9 g
CHEDDAR CHEESE SPRITZ CRACKERS
Crowd-pleasing treat. A cookie press works best to make this appetizer, but you can also roll out the dough and just cut with cookie cutters.
Provided by littleturtle
Categories Lunch/Snacks
Time 32m
Yield 36 crackers
Number Of Ingredients 9
Steps:
- Beat together butter and cheese.
- Add egg yolks, pepper, mustard, salt, and sugar; beat until well blended.
- Add flour and stir until smoothly blended.
- Form dough into balls, put into a spritz cookie press and shape crackers on baking sheets.
- Or chill dough for 1 hour, roll on a floured surface and cut with fancy cookie cutters, then place on baking sheets.
- Decorate with seeds if desired.
- Bake uncovered at 375F for 10-12 minutes or until lightly browned.
- Serve warm or cooled.
CHEDDAR - PARMESAN CRACKERS
A recipe by Laura Werlin, and found at Leite's Culinaria. 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-Pear Butter.
Provided by evelynathens
Categories Lunch/Snacks
Time 20m
Yield 3 dozen (approximately)
Number Of Ingredients 8
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 small peas. 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°F (190°C).
- 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.
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.
CHEDDAR CRACKERS
These are the best ever. Spicy and cheesy crackers that will just melt in your mouth. Use more or less spice to suit your tastes. Cayenne pepper may be used in place of the white pepper.
Provided by TURLTEKAT
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 55m
Yield 48
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the flour, salt, white pepper and mustard. Cut in butter with a fork until the mixture resembles coarse crumbs. Stir in Cheddar cheese. Stir in water one tablespoon at a time, until the dough is able to hold together. Press the mixture into a ball, wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll the dough out to a rectangle that is 16x12 inches. The dough should be about 1/8 inch thick. Cut into 1x3 inch strips. Place the strips onto the prepared baking sheets spaced about 1 inch apart.
- Bake for 10 to 12 minutes in the preheated oven, or until golden and crispy. Cool completely before storing.
Nutrition Facts : Calories 50.3 calories, Carbohydrate 4 g, Cholesterol 9.1 mg, Fat 3.4 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 78 mg
SHARP CHEDDAR CRACKERS
Sharp Cheddar Crackers are a super easy, salty, buttery snack that you can make with just 5 simple ingredients.
Provided by Sabrina Snyder
Categories Appetizer
Time 18m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl mix together cheese, flour, butter, paprika, and salt until very well combined.
- Roll 1" balls of dough and place on the baking sheet.
- Bake for 13-15 minutes.
Nutrition Facts : Calories 182 kcal, Carbohydrate 8 g, Protein 6 g, Fat 14 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHEDDAR BACON CRACKERS
Cheddar Bacon Crackers - quick homemade bacon and cheddar cheese crackers. These things fly off the plate at parties! Super easy to make and they taste fantastic! Flour, baking powder, cayenne, butter, cheese, bacon, and milk. Use your food processor and the dough is ready in a minute! The recipe makes about 5 dozen crackers - perfect for a party! They are always the first thing to go! #cheese #cheesestraws #bacon #appetizer
Provided by Plain Chicken
Time 22m
Number Of Ingredients 7
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.
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.
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- In a small heatproof bowl, soak the figs in boiling water until softened, about 20 minutes. Drain the figs and pat dry. Slice off the tough stems, then cut the figs into 1/2-inch dice.
- In a food processor, combine the flour, butter, Cheddar cheese, kosher salt and pepper and pulse until the mixture resembles coarse meal. Scrape the mixture into a large bowl and add the figs and egg. Using your hands, work the dough until it comes together.
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Servings 162Calories 174 per servingTotal Time 1 hr 52 mins
- Place all ingredients in a food processor; pulse until coarse crumbs form. Add 1/2 cup water through food chute, 1 Tbsp. at a time, pulsing until dough forms a ball. Divide dough in half. Press each half of dough gently into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.
- Line 2 baking sheets with parchment. Place racks in upper and lower thirds of oven and preheat to 375°F. Place half of dough in center between 2 baking sheet-size pieces of parchment; keep other half of dough in refrigerator. Roll dough into a 10-inch square, about 1/8 inch thick.
- Carefully remove top piece of parchment. Cut dough into 1-inch squares using a fluted pastry wheel or knife. Pierce a hole in center of each square with a wooden toothpick. Using a spatula, carefully place squares on lined baking sheets, spacing approximately 1/2 inch apart.
- Bake sheets of squares until crisp, about 20 minutes; rotate once. Transfer crackers to wire racks to cool completely. Repeat procedure with remaining half of dough.
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5/5 Total Time 2 hrsServings 30
- In a small bowl, combine the oats and milk and let stand until the oats soften slightly, about 5 minutes.
- In a food processor, combine the flour, baking powder and salt and pulse a few times to blend. Add the cheese and butter and pulse until a coarse meal forms. Stir the beaten egg into the softened oats, then scrape the oats into the food processor. Pulse until a dough forms. Scrape the dough onto a large sheet of plastic wrap and gently knead a few times until thoroughly blended. Pat the dough into a disk, wrap it up and refrigerate until firm, about 1 hour.
- Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Work with half of the dough at a time: On a lightly floured work surface, dust the dough with flour. Cover with a large sheet of plastic wrap. Roll out the dough 1/8 inch thick. Quickly cut the dough into 1 1/2-inch squares or stamp out different shapes. Brush off any excess flour and transfer the squares to one of the baking sheets. Refrigerate for at least 5 minutes, until the squares are firm. Repeat with the second piece of dough.
- Lightly brush the squares with the egg wash and lightly sprinkle with sugar. Bake for about 16 minutes, until the crackers are golden brown. Transfer to a rack and let cool before serving or packaging.
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