Cheddar Walnut Crisps Food

CHEDDAR WALNUT CRISPS

Cheddar Walnut Crisps image

This recipe (based on the Italian 'frico') was found in the 2006 cookbook, The 150 Best American Recipes.

Provided by Sydney Mike

Categories Cheese

Time 20m

Yield 60 crisps, 30 serving(s)

Number Of Ingredients 4

Ingredients

2 1/2 ounces aged cheddar cheese, grated (about 1 cup)
2 1/2 ounces parmesan cheese, grated (about 1 1/4 cups)
2 ounces walnuts, coarsely chopped (1/2 cup)
1 tablespoon dried thyme (or 2 tablespoons fresh thyme, finely chopped)

Steps:

Preheat the oven to 400 degrees F & set a rack in the middle of the oven, before lining 2 baking sheets with parchment paper.
In a small bowl, combine the cheeses, then drop the mixture by rounded teaspoonfuls onto the prepared baking sheets, leaving about an inch between them.
Flatten each round with the back of a spoon, then sprinkle the top of each with a little of the chopped nuts & thyme.
Bake, one sheet at a time, for 5 minutes, or until the crisps are bubbling & the edges are golden brown.
Remove from the oven & let stand for several minutes before sliding the crisps off the paper with a spatula.
Blot the crisps gently with paper towels & serve at room temperature.

CHEDDAR RICE CRISPS

Cheddar Rice Crisps image

From an old TOH, these are just a little different from the others posted. Makes an anytime snack or simple appy.

Provided by NurseJaney

Categories Cheese

Time 37m

Yield 3 dozen

Number Of Ingredients 6

Ingredients

1 cup butter, softened
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 ounces sharp cheddar cheese, shredded (or 2 cups)
3 cups crisp rice cereal

Steps:

In a mixing bowl, cream butter until fluffy.
Slowly mix in flour, salt, and cayenne pepper.
Stir in cheese and cereal.
Shape into 1 1/2 inch balls.
Place on ungreased cookie sheet (I use Silpat).
Bake at 350 degrees for 15-17 minutes or until slightly brown. Serve warm or cold.

Nutrition Facts : Calories 1253.5, Fat 87.7, SaturatedFat 55.1, Cholesterol 242.2, Sodium 1613.5, Carbohydrate 88.8, Fiber 2.5, Sugar 2.8, Protein 30

SWEET OAT-WALNUT CRISPS

Sweet Oat-Walnut Crisps image

Think of these as cracker-like cookies that are sweet enough to serve with afternoon tea but hearty enough to spread with cheese. The versatile, unassuming crisps were a surprise favorite in the test kitchen. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 45m

Yield Makes 2 dozen

Number Of Ingredients 10

Ingredients

1 1/2 cups old-fashioned rolled oats
1 cup spelt flour, such as Bob's Red Mill
1/4 cup plus 2 tablespoons packed light-brown sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup finely chopped walnuts
1/4 cup flaxseeds
1 stick cold unsalted butter, cut into small pieces
1/4 cup cold sour cream
Soft-ripened cheese, such as Harbison or Brie, for serving (optional)

Steps:

Preheat oven to 350 degrees. In a bowl, toss together oats, flour, brown sugar, baking soda, salt, walnuts, and flaxseeds. Add butter; work in with your fingers or a pastry blender until small pea-size clumps form. Stir in sour cream just until combined.
Roll dough between two sheets of parchment into a 12 1/2-by-12-inch rectangle, 1/8-inch thick. Using a sharp knife or a pizza wheel, cut into 4-by-1 1/2-inch rectangles. Transfer to parchment-lined baking sheets, about 1/2 inch apart; freeze 10 minutes.
Bake, rotating sheets halfway through, until crisp and golden along edges, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely. Serve with cheese. Crisps can be storedin an airtight container at room temperature up to 5 days.

IRISH CHEDDAR CRISPS

Irish Cheddar Crisps image

Make and share this Irish Cheddar Crisps recipe from Food.com.

Provided by SouthernBell2627

Categories Breads

Time 1h15m

Yield 32 crisps

Number Of Ingredients 10

Ingredients

1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
3/4 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup water, cold
2 tablespoons white vinegar
fresh coarse ground black pepper

Steps:

Mix flour, cornmeal, sugar, salt, and baking soda in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in cheese, water, and vinegar with fork until mixture forms soft dough. Cover dough and refrigerate 1 hour or freeze 30 minutes until firm.
Preheat oven to 375 degrees. Grease 2 large cookie sheets. Divide dough into 4 pieces. Roll each piece into paper-thin circle on floured surface. Sprinkle with pepper; press pepper firmly into dough.
Cut each circle into 8 wedges; place wedges on prepared cookie sheets. Bake about 10 minutes or until crisp. Store in airtight container for up to 3 days.

Nutrition Facts : Calories 79.1, Fat 4.8, SaturatedFat 3, Cholesterol 13.2, Sodium 128.4, Carbohydrate 6.9, Fiber 0.3, Sugar 0.2, Protein 2.2

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