BLUE CHEESE AND WALNUT CRACKERS
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
- Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
- Meanwhile, preheat the oven to 350 degrees F.
- Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
CHEESE WAFERS
These are savory crackers that are a real hit with all especially at Christmas.
Provided by Melissa Perkins
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 8h25m
Yield 40
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 5.7 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.8 g, Sodium 109.8 mg, Sugar 0.1 g
CRISPY CHEESE WAFERS RECIPE
Everyone simply loves these because they are extra crunchy from the addition of rice cereal. I strongly suggest serving these round wafers alongside a dish of pepper jelly and a block of softened cream cheese or log of goat cheese. Smear a little cheese on a wafer and top with a dab of the jelly to form a perfect bite. Repeat often. Luckily this recipe makes about 4 dozen wafers, so you might have just enough to go around. You can find this recipe and more in The Southern Living Community Cookbook: Celebration Food and Fellowship in the American South by Sheri Castle.
Provided by Southern Living Test Kitchen
Categories Appetizers
Yield About 4 dozen
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°.
- Mix together cheese, butter, flour, red pepper, Worcestershire and salt in a large bowl until mixture forms a ball that lightly sticks together and pulls in all the flour. (Hands might work best for this).
- Gently fold cereal into dough.
- Shape mixture into 1-inch balls. Place balls about 1 inch apart on an ungreased baking sheet. Flatten each ball with a fork, making a crisscross pattern.
- Bake 15 minutes or until firm. Cool on pan on wire rack. Store in airtight container up to 1 week.
SOUTHERN PECAN CHEESE WAFERS
If you have never had Southern Pecan Cheese Wafers you are missing out! This cheese crackers recipe is nothing like you have ever bought at the store. It is a really fun cocktail appetizer and goes great with drinks and a cheese plate!
Provided by Karen
Categories Appetizer
Time 2h33m
Number Of Ingredients 8
Steps:
- In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
- Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
- Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
- Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour).
- Place a pecan half on top of each wafer.
- Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days.
- Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!
Nutrition Facts : ServingSize 1 g, Calories 742 kcal, Fat 76 g, SaturatedFat 9 g, Cholesterol 12 mg, Sodium 71 mg, Carbohydrate 17 g, Fiber 10 g, Sugar 4 g, Protein 10 g, TransFat 1 g, UnsaturatedFat 64 g
CHEESE DIABLO WAFERS (HOT)
Make and share this Cheese Diablo Wafers (Hot) recipe from Food.com.
Provided by _Pixie_
Categories Cheese
Time 6m
Yield 48 wafers, 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients and shape in 1-inch balls.
- Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes.
- Serve hot or cool.
Nutrition Facts : Calories 219, Fat 16.9, SaturatedFat 10.7, Cholesterol 48.3, Sodium 222.4, Carbohydrate 9.9, Fiber 0.4, Sugar 0.2, Protein 7.1
WALNUT CHEESE WAFERS
This is out of the Greek cookbook that I gave my SIL as a gift. I haven't tried it yet but it sure sounds yummy!
Provided by teresas
Categories Breads
Time 25m
Yield 40 wafers, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Put the walnuts in a food processor and chop finely.
- Remove and set aside.
- Add flour plus the extra 1 tbs of flour, salt & pepper to the processor bowl.
- Cut the butter into small pieces and add to the flour mixture.
- Mix in short bursts until the mixture resembles fine breadcrumbs.
- Coarsely grate in cheese, add the reserved walnuts and mix quickly to form a dough.
- Turn mixture on to a lightly floured surface and roll out thinly.
- Using a 2 1/2 in round cookie cutter cut the dough into rounds and place on baking trays.
- Brush the tops with beaten egg.
- Bake in preheated 375 degree oven for about 10 minutes until golden.
- Cool and store in airtight container.
CHEESE WAFERS
This recipe came from Lady Bird Johnson. I serve them each year on my Christmas Eve buffet. (They can be frozen.)
Provided by Junebug
Categories Lunch/Snacks
Time 32m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cut butter into flour.
- Add cheese and seasonings.
- Fold in cereal.
- Drop by small spoonfuls on ungreased cookie sheets and flatten with back of spoon.
- Bake for 10-15 minutes.
- Don't let them get too brown!
Nutrition Facts : Calories 3674, Fat 262.7, SaturatedFat 165.1, Cholesterol 726.2, Sodium 4416.2, Carbohydrate 242.7, Fiber 7.6, Sugar 7.2, Protein 88
CHEESE WAFERS
Make and share this Cheese Wafers recipe from Food.com.
Provided by carolinajewel
Categories Cheese
Time 35m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- Mix margarine and Rice Krispies (I use a stand mixer with a paddle attachment).
- Then mix in cheese.
- Combine flour and seasonings in another bowl.
- Add to the cheese mixture gradually.
- Roll mixture into marble-size balls. (I used a 1 inch cookie scoop.).
- Flatten with fork onto parchment paper covered cookie sheet.
- Bake at 350 degrees for 15 to 20 minutes. Don't overbake them!
- Store in airtight container when cooled. Freezes well.
Nutrition Facts : Calories 713.2, Fat 52.5, SaturatedFat 33, Cholesterol 145.1, Sodium 654.6, Carbohydrate 43.7, Fiber 1.5, Sugar 0.9, Protein 17.3
GRUYèRE WALNUT WAFERS
Categories Bake Cocktail Party Quick & Easy Rosemary Walnut Swiss Cheese Gourmet
Yield Makes 8 wafers, serving 2 as an hors d'oeuvre
Number Of Ingredients 3
Steps:
- Preheat oven to 350° F.
- On a baking sheet divide Gruyère into 8 small mounds and sprinkle walnuts and rosemary on top. Bake wafers in middle of oven until pale golden, about 4 minutes. Cool wafers on sheet 1 minute and with a spatula carefully transfer to a rack to cool completely.
BLUE CHEESE-WALNUT WAFERS
Make and share this Blue Cheese-Walnut Wafers recipe from Food.com.
Provided by swissms
Categories Cheese
Time 1h12m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Position knife blade in food processor; add first 4 ingredients. Process until blended, stopping once to scrape down sides. (Mixture will be sticky.).
- Transfer mixture to a bowl; stir in walnuts. Cover and chill 5 minutes.
- Divide dough in half. Shape each portion into an 8 inch log. Wrap in heavy-duty plastic wrap; chill 1 hour or until firm.
- Slice dough into 1/4 inch slices; place on ungreased baking sheets. Bake at 350°F for 12 minutes or until lightly browned. Let cool on wire rack.
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- Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined. Chill dough 2 hours.
- Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.
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- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse until walnuts are finely ground. Add butter; pulse just until mixture resembles coarse meal. Add 2 tablespoons ice water; pulse until dough is moist. Scrape mixture onto a work surface; knead briefly, just until dough comes together (mixture will seem crumbly). Press dough into a 12-inch log on a sheet of plastic wrap. Cover and place in freezer 1 hour or until firm.
- Cut dough crosswise into 16 equal portions; roll each portion into a ball. Working with 1 ball at a time (cover remaining balls to prevent drying), place ball on a baking sheet coated with cooking spray. Using the bottom of a glass, flatten ball to form a 2-inch round. Repeat procedure with remaining balls, leaving approximately 1 inch between flattened rounds on baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
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- Process first 3 ingredients in a food processor until smooth, stopping to scrape down sides. (Mixture will be sticky.) Spoon mixture into a bowl; stir in walnuts. Cover and chill 5 minutes.
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