CHEDDAR WALNUT CRISPS
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
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.
SWEET OAT-WALNUT CRISPS
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
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
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
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
ASSORTED CHEDDAR CRISPS
Yield Makes about 100 thin crackers
Number Of Ingredients 11
Steps:
- Blend together butter, cheese, and yolk in food processor until smooth. Add flour, dried mustard, and salt and pulse until just combined. Transfer dough to a sheet of wax paper and divide into 3 portions (do not clean processor).
- Return 1 portion to processor, add pepper, and pulse until combined well, then transfer to another sheet of wax paper. Shape into a 7-inch-long log (1 1/2 inches thick), using paper as an aid, then roll up log in paper and twist ends of paper to close. Make 2 more logs on separate sheets of wax paper in same manner, using caraway seeds for second log and nigella seeds for third log (instead of pepper) and cleaning processor in between batches. Chill logs until firm, about 2 hours.
- Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Unwrap 1 log and cut enough thin slices (about 1/8 inch thick) from it to fill baking sheet, arranging slices 1 inch apart. Bake until edges of crackers are golden, 10 to 12 minutes. Transfer on parchment to a rack and cool slightly, about 15 minutes. Make more crackers in batches with remaining dough.
- Serve crackers warm or at room temperature.
CHEDDAR RICE CRISPS
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
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
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