|
|
|
Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
|
|
(5 of 5)
Aug 11, 2009 6:18 PM
|
|
Scott, you are a wealth of fabulous recipes. I have never before considered making my own crackers. Thanks for the inspiration!
--
Lisa
|
|
Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
|
|
(4 of 5)
Re: Cheddar Cheese Sticks or Cracker
Aug 4, 2009 9:23 PM
|
|
Yum-I love Cheez Its!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
|
|
|
scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
|
|
(3 of 5)
Cheddar Cheese Sticks or Cracker
Aug 4, 2009 7:36 PM
|
|
Cheddar Cheese Sticks or Cracker
These are basically fresh baked cheez-it crackers.
1 1/2 cups (6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon salt (1/4 t if using salted butter)
1/2 teaspoon crushed red pepper flakes (I don't use this)
1 tablespoon half-and-half, milk or cream (depending on the flour and cheese you may need a little more)
Preheat oven to 350°F.
In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds. (I put the dough rapped in plastic, as a disk, in the frig for 30 min. like a pie dough)
On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8 by 10 inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet (though I lined mine with parchment), leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned just do your best. The sticks can be any length, from 2 to 10 inches. (I just cut them on the cookie sheet lined with parchment and pulled them apart. I also have made them into diamond, square and triangle shapes)
Bake the strips on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool. Serve at room temperature.
You could make all kinds of variations of these. Try different cheeses paired with different herbs or dried spices.
|
|
|
C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
|
|
(2 of 5)
May 12, 2008 10:07 PM
|
|
These sound good, I would like that.
Like I've always liked the spiced up oyster crackers...or what ever you call them.
--
Cin(\0/)
|
|
|
scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
|
|
(1 of 5)
May 12, 2008 8:23 PM
|
|
2 1/2 c. flour
3 t. dried herbs/seasonings* (or more if you like)
1 t. salt
4 T. olive oil
3/4c. cold water
coarse salt for sprinkling on top
*I used dill, coarse cracked pepper, and oregano. Other combinations might include parmesan, basil, rosemary, sage, cumin, cayenne, garlic power, and onion powder. Just think what would go good with what you are serving.
Preheat oven to 400 F. Mix dry ingredients together in a medium bowl. Add the oil and half of the water and begin mixing. Add more water as necessary to form a rough dry dough. Turn dough out onto a lightly floured surface and knead just until it comes together into a cohesive ball.
Divide dough into even quarters. On a silicone mat or piece of parchment paper, roll dough as thin as possible until it’s nearly the size of a baking sheet. Cut the dough into squares or other desired shape (a pizza cutter works well here) and use a fork to prick each piece two or three times. Sprinkle with course salt. Or get the kids involved with cookie cutters for different shapes, just pull the dough off between them and add to one of the other pieces of dough.
Bake for 12-15 minutes, or until golden brown, turning the sheet once half way through. While the first batch is baking, roll out another quarter of dough. Let baked crackers cool before breaking apart. Store in a ziplock bag.
Yes it is a little work, but they keep well and they can be flavored just as you want. I haven't tried this with whole wheat flour, but I see no reason that replacing some of the flour with whole wheat wouldn't work.
|
|
|
|
