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Shan Triggs
Posts:
1,549
Registered:
10/3/06
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(8 of 8)
Aug 25, 2008 11:23 AM
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Scott, this is really a cool recipe. I never thought about making my own crackers!! This would be really neat to do with my day care kids. Thank you for posting!!!
Shan
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scott eggers
Posts:
1,035
From:
Chicago
Registered:
8/25/07
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(7 of 8)
Aug 23, 2008 9:45 PM
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Violet, I'm glad you like what I post. I have some variations on this that I forgot to post.
Use swiss cheese instead of cheddar, or use pepper or Monterey jack and sprinkle with pepper or emerald essence, or softer (younger) parmesan (I did that last night with an artichoke dip). Let your imagination be your guide for the cheese and try different herbs or toppings. Think of what you are serving and think about what would go well with it.
Make sure that the cheese if full fat. I tried to use low fat and ended up with crumbs, tasty and useable for other things.
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Violet
Posts:
1,122
From:
Texas
Registered:
11/11/06
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(6 of 8)
Aug 23, 2008 6:54 PM
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Scott, I really enjoy the recipes you post because you post things that I just would not think of making from scratch. Crackers -- never would I have ever considered it. I think it'd be a real kick to try this out. I have little faith in my cooking abilities but I still save so much of what you post because I know that one day I'll be looking for something different and I'll have tons to choose from.  |
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Momof3.
Posts:
755
Registered:
6/14/07
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(5 of 8)
Jul 28, 2008 7:56 PM
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This sounds like a great school lunch with some peanut butter on the side!! Looks like I'm going to have to try it before school starts! Sounds way yummy. Thanks for sharing once again Scott!!
-Mom
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Sherrie
Posts:
1,303
From:
Oregon
Registered:
8/23/02
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(4 of 8)
Jul 28, 2008 6:24 PM
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Excellent! Thanks, Scott.
--
~~"Crock Pot Queen" Sherrie
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scott eggers
Posts:
1,035
From:
Chicago
Registered:
8/25/07
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(3 of 8)
Jul 28, 2008 5:49 PM
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Sherrie,
They should be chilled for an hr. or more.
I have never tried a food processor, but it should work. Sort of think of it as making a pie crust and don't over work it.
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Sherrie
Posts:
1,303
From:
Oregon
Registered:
8/23/02
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(2 of 8)
Jul 28, 2008 4:59 PM
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These sound delicious! Can you use a food processor for the preperation of these? Also, what is the minimum chill time?
--
~~"Crock Pot Queen" Sherrie
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scott eggers
Posts:
1,035
From:
Chicago
Registered:
8/25/07
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(1 of 8)
Jul 27, 2008 9:26 PM
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2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon dry mustard
3/4 cup butter, chilled
3/4-1 cup finely graded Cheddar cheese
6 tablespoons cold water or milk, or as needed
In a medium bowl, stir together the flour, salt, white pepper and mustard. Cut in butter with a fork until the mixture resembles coarse crumbs. Stir in Cheddar cheese. Stir in water one tablespoon at a time, until the dough is able to hold together. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate up to 3 days or freeze. Preheat the oven to 350 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Place onto the prepared baking sheets spaced about 1 inch apart.
Bake for 10 to 12 minutes in the preheated oven, or until golden and crispy. Cool completely.
Variations
For a lighter cracker add 1 teaspoon baking powder
For more cheese flavor add more cheese up to 2 cups.
For a lighter cheese flavor add colby and/or jack cheese
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