Pepper Jack Crackers Food
PEPPER JACK CRACKERS
I think I got this recipe from one of Martha Stewart's cookbooks, but I don't remember exactly. Anyway, if you try this recipe you will see that sometimes it's worth it to make homemade crackers, as they taste much better than any you'll find in the store! You can use a different kind of cheese and spice or herb as a variation. I suggest sharp Cheddar with chives. Use your imagination!
Provided by JenSmith
Categories Breads
Time 35m
Yield 95 crackers, 95 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Grease two baking sheets with PAM, oil or butter.
- In a food processor, blend the butter and cheese until smooth. Add egg yolk, salt and cayenne and blend until combined.
- Add flour and blend just until mixture forms a dough.
- Transfer about 1/4 of the dough into a pastry bag fitted with a 7/8-inch wide ribbon tip*. Pipe the dough in long strips about 2 inches apart on the greased baking sheets. Dough strips may break in places--don't worry about this. You'll be cutting the strips later.
- In a small bowl, whisk the egg whites and a pinch of salt until just combined. Brush each strip of dough with egg white mixture.
- Bake in batches in the middle rack of the oven until golden brown, about 10-15 minutes.
- While crackers are still hot, slice diagonally into 1 1/2-inch-long pieces.
- Cool on wire racks to crisp.
- Crackers may be stored up to 5 days in an airtight container--although I doubt they will last that long!
- *NOTE: You can also use a cookie press or different tips and make any shape you like.
Nutrition Facts : Calories 23.1, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.9, Sodium 38.2, Carbohydrate 1, Protein 0.8
PEPPER JACK CRACKERS
Categories Food Processor Cheese Bake Super Bowl Gourmet
Yield Makes about 95 crackers
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. and grease two baking sheets.
- In a food processor blend together butter and cheese until smooth. Add egg yolk, salt, and cayenne and blend until combined. Add flour and blend until mixture just forms a dough.
- Working in batches, transfer dough to a pastry bag fitted with a 7/8-inch-wide ribbon tip and pipe dough in long strips 2 inches apart on baking sheets. (Alternatively, working in batches, dough may be transferred to a cookie press fitted with a ribbon disk and pressed out in long strips 2 inches apart on baking sheets.) Dough strips may break in places but repairs are not necessary, as strips will be cut later.
- In a small bowl whisk together egg white and a pinch salt until just combined. Brush each strip of dough with some egg white and bake in batches in middle of oven until golden brown, about 10 to 15 minutes. While crackers are still hot, slice diagonally into 1 1/2-inch-long pieces and cool completely on racks. Crackers keep in airtight containers 5 days.
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- Make a batch of these and see what you think. If you want a little more heat, try adding a few big pinches of cayenne to your next batch. I do both, depending on how I'm feeling.
- In a food processor, combine the flour, salt, shredded cheese, and butter. Pulse until crumbly. With the mixer turned on slowly, stream in the cream until a dough ball forms. Then turn off the mixer.
- Lightly flour a surface and roll out the dough as thin as you can. Think thin crust pizza. You don't want to be able to see through the dough, but thin is your friend for these. They will puff some when they bake, so you don't want them to be too thick.
- Use a pizza cutter to slice the dough into small squares, or any shape you want. You could also use cookie cutters for a fun variation. I also used a frosting tip to get those small holes in the center of my crackers. Roll the scraps together and cut again until you've used all the dough. Depending on your shape and thickness, you might get slightly more or less crackers in your batch than I did.
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