Smoked Cheddar Cheese Crisps Food

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

PEPPERY CHEDDAR CRISPS

Steps:

• In a large bowl, combine the first 5 ingredients.
• Cut in the butter until crumbly.
• Stir in cheese.
• Sprinkle with water and vinegar.
• Toss with a fork until a ball forms.
• Wrap tightly in plastic wrap and refrigerate for 1 hour or until dough is firm.
• Divide into 6 portions.
• On a lightly floured surface, roll each portion of cough into an 8 inch circle.
• Cut into 8 wedges and place on a greased baking sheet.
• Sprinkle with pepper.
• Lightly press into dough.
• Bake at 375 degrees for 10-14 minutes or until golden brown and crisp.
• Cool on wire racks.
• Store in an airtight container.

CHEDDAR CHEESE CRISPS

Steps:

• Heat oven to 300ºF.
• Cut each slice of cheese into 12 (1-inch) pieces; place in single layer on 2 parchment-covered baking sheets.
• Bake 30 min. or until golden brown. Let stand on baking sheets 2 min. Remove to paper towels; drain. Meanwhile, combine remaining ingredients.
• Place crisps in large bowl. Add Parmesan mixture; mix lightly.

SMOKED CHEDDAR CHEESE CRISPS

Steps:

• Using an electric mixer, beat butter and cheese in medium bowl until well blended.
• Mix flour, cayenne and salt; gradually beat dry ingredients into butter alternately with milk (dough will be soft).
• Turn dough out into sheet of plastic wrap;shape dough into 8-inch-long log using plastic as aid.
• Wrap and refrigerate at least 6 hours.
• (Can be prepared 2 days ahead.).
• Preheat oven to 400 degrees.
• Unwrap dough and cut log into 1/8 to 1/4-inch-thick slices.
• Place 1 inch apart on heavy large cookie sheet.
• Bake until golden brown, about 15 minutes.
• Transfer to rack and cool 3 minutes;serve warm or cool completely and store in an airtight container.

CHEDDAR SESAME CRISPS

Steps:

• In a bowl, combine flour, sesame seeds and baking powder.
• In a large bowl, using an electric mixer, beat butter and sugar until fluffy; beat in cheese until well blended.
• Using a wooden spoon, stir in flour mixture alternately with milk, making 2 additions of flour and 1 of milk, mashing as necessary, until a stiff dough forms.
• Divide in half and shape each half into a log about 6-inches long and 1 1/2 -inches in diameter. Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.
• Preheat oven ot 375F.(or 350F for dark baking sheets) Butter 2 large baking sheets or line with parchment paper.
• Cut logs into 1/4-inch slices and place on baking sheet, at least 1-inch apart. Bake, one sheet at a time, for 10-12 minutes or until golden and firm.
• Let cool on baking sheet for 2 minutes, then transfer to a rack to cool. Serve warm or cooled.
• COOKING TIP: Store baked crisps in a cookie tin at room temperature for up to 3 days, or freeze in an airtight container for up to 3 months. Reheat before serving if desired.
• FOR THE ADVENTUROUS: Reduce sesame seeds to 2 tablespoons and add 2 tablespoons each finely chopped green pumpkin seeds, and 2 tablespoons poppy seeds and for spiciness, 1/2 teaspoons cayenne pepper with the flour.
• Use as a base for canapés topped wirh cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.

CHEDDAR CHEESE APPLE CRISP

Steps:

• Spoon the apple filling into a shallow baking dish (1 qt. size works well).
• Combine the flour, sugar, baking powder, salt and cheese in a bowl.
• Add the melted butter and milk.
• Stir to blend.
• Spoon the"dough"over the filling.
• Bake at 375F for about 30 minutes or until golden brown.
• This will make 6 servings.
• But because it is so good, I usually double the recipe!

CHEDDAR WALNUT CRISPS

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.