Cheddar Pennies Food
CHEDDAR PENNIES
This is the best recipe for a stay at home mom on the planet. You are almost guaranteed to have the ingredients on hand and you and your kids will have an easy snack when you run out of goldfish! Notes: Other recipes say to put the flour in first. If you put the flour in first, you will have to add milk or way too much butter to get enough moisture to make the recipe workable. I did this for a year and you get an edible cracker but it's hard and you have to add a TON of chili powder to get a decent taste. Try it this way and you get a nice flaky cracker. Also, I used all purpose flour before and recently switched to whole grain. The grain gives it a much richer heavier taste but the all purpose makes it taste more buttery and light. I've also noticed that using grain makes it much more difficult to roll and cut, the dough doesn't want to stick together. I assume this is remedied by letting the fridge cool the butter or by diluting the grain flour with all-purpose but I like the grain too much to give it up and I'm usually too hungry to stick it in the fridge. My method is to force it, and it always turns out yummy for me! But my motto is to just use whatever's available. For all-purpose, use 2 cups, it will absorb the moisture differently.
Provided by Faitherbee
Categories Lunch/Snacks
Time 35m
Yield 15-20 Crackers
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- In a bowl, mix the ingredients together one at a time IN ORDER. See my explination in the description. When you are finished you should have a workable dough.
- Roll the dough into lengths about an inch thick. Cut 1/4" sections and set them out on a greased baking sheet. Grease the bottom of a cup and smush them just a little bit so they will smooth out. They can be placed as close together as needed, as long as they aren't touching.
- Bake for 20-25 minutes. I eat them right off the baking sheet, the longer they go out of the oven the more bland they become.
Nutrition Facts : Calories 156.1, Fat 11.3, SaturatedFat 4.3, Cholesterol 15.8, Sodium 321.9, Carbohydrate 9.1, Fiber 1.5, Sugar 0.1, Protein 5.5
CHEESE PENNIES
Found this in a cookbook called Heavenly Delights by Angel Medical Center's "Relay for Life" Team
Provided by Stephanie
Categories Lunch/Snacks
Time 20m
Yield 72 pennies
Number Of Ingredients 7
Steps:
- Cream butter and cheese.
- Add salt, mustard, and pepper.
- Add flour a little at a time, then rice cereal.
- Form into small balls and flatten.
- Bake at 375 degrees for 10 minutes.
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 1.1, Cholesterol 3.3, Sodium 71.2, Carbohydrate 4.7, Fiber 0.1, Sugar 0.1, Protein 1.4
CHEDDAR CHEESE COINS
Make and share this Cheddar Cheese Coins recipe from Food.com.
Provided by bjd44535
Categories Lunch/Snacks
Time 2h7m
Yield 6 dozen, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine cheese with butter until creamed. Beat in flour, mustard, Worcestershire sauce and Tabasco. Mix until dough is formed.
- Shape into two logs about 1 1/2 inches in diameter and about 10 inches long. Wrap in waxed paper and refrigerate for a few hours or overnight.
- Slice rolls carefully into 1/4 inch slices and place on buttered baking sheets . Bake in a preheated 375 F oven for 7 to 9 minutes, or until just beginning to turn golden. Cool on wire racks.
Nutrition Facts : Calories 366.5, Fat 28.2, SaturatedFat 17.7, Cholesterol 80.2, Sodium 246.9, Carbohydrate 16.8, Fiber 0.6, Sugar 0.4, Protein 11.8
CHEDDAR PENNIES
I love this snack. And if a lunkhead like me can make this - anyone can!!
Provided by Stephanie Corbitt
Categories Crackers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Shred cheese with hand grater, then chop with knife. Really pulverize it!
- 2. Beat together butter, cheese, pepper sauce and seasoning on high speed until creamy. Lower the speed. Mix in flour, 1/3 cup at a time. It will be soft.
- 3. Transfer dough to wax paper. Shape it into 2 logs about 1 1/2 inches in diameter. Refrigerate till firm -- about 2 hours.
- 4. Preheat oven to 325°. Line baking sheet with parchment or spray with non-stick spray. Cut logs into 1/4 inch slices Bake until slightly brown and almost crisp -- about 15 minutes
CHEDDAR PENNIES/CRACKERS
This is from The Food Network Kitchens Cookbook, chosen for QueenB, for the August 2009 Cookbook Swap. This recipe is different from the 2 already posted, and looks to be a tasty appy or snack. Toppings may be caraway, fennel, or other whole seeds; fresh dill, thyme, or rosemary; coarse salt; cracked pepper; black onion seeds I strongly suggest using a food processor instead of a mixer -- batter is VERY stiff,
Provided by NurseJaney
Categories Lunch/Snacks
Time 1h38m
Yield 8 dozen
Number Of Ingredients 6
Steps:
- Whisk flour, salt, and paprika in a small bowl.
- With electric mixer, beat butter, cheese, and mustard until smooth.
- Beat in flour mixture until dough comes together.
- Divide dough into thirds.
- Roll each piece into a log, 1 inch across and 9 inches long.
- Heat oven to 425* F.
- Wrap each log in plastic wrap and refrigerate at least 1 hour.
- Line 2 baking sheets with parchment paper.
- Slice logs into 1/4 inch thick coins.
- Place on baking sheet 1 inch apart.
- Press on toppings and bake until golden brown.
- Cool on pans on wire rack.
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- In a medium-sized mixing bowl, combine all of the ingredients except the paprika to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn't seem to want to come together., As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball., Transfer it to a lightly floured work surface, and roll it into a 16" log about 1 1/2" in diameter., Wrap the log in waxed paper or plastic wrap, and chill it in the freezer for 30 minutes., Using a serrated knife, slice the log crosswise into 1/8" rounds.
- Place them on an ungreased or parchment-lined baking sheet, leaving only about 1/2" between them; they won't spread much as they bake.
- Sprinkle them with a bit of paprika., Bake the cheese pennies in a preheated 400°F oven for 11 to 13 minutes, or until they're just beginning to brown.
- Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely., Store, well-wrapped, for up a week.
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