Best Cheddar Penniescrackers Recipes
HOMEMADE CHEDDAR CRACKERS
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.
CHEDDAR PENNIES/CRACKERS
This is from The Food Network Kitchens Cookbook, chosen for QueenB, for the August 2009 Cookbook Swap. This recipe is different from the 2 already posted, and looks to be a tasty appy or snack. Toppings may be caraway, fennel, or other whole seeds; fresh dill, thyme, or rosemary; coarse salt; cracked pepper; black onion seeds I strongly suggest using a food processor instead of a mixer -- batter is VERY stiff,
Provided by NurseJaney
Categories Lunch/Snacks
Time 1h38m
Yield 8 dozen
Number Of Ingredients 6
Steps:
- Whisk flour, salt, and paprika in a small bowl.
- With electric mixer, beat butter, cheese, and mustard until smooth.
- Beat in flour mixture until dough comes together.
- Divide dough into thirds.
- Roll each piece into a log, 1 inch across and 9 inches long.
- Heat oven to 425* F.
- Wrap each log in plastic wrap and refrigerate at least 1 hour.
- Line 2 baking sheets with parchment paper.
- Slice logs into 1/4 inch thick coins.
- Place on baking sheet 1 inch apart.
- Press on toppings and bake until golden brown.
- Cool on pans on wire rack.
CHEDDAR-PECAN CRISPS
Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 24 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHEDDAR CHEESE CRACKERS
Make and share this Cheddar Cheese Crackers recipe from Food.com.
Provided by lazy gourmet
Categories Cheese
Time 3h12m
Yield 40 crackers, 40 serving(s)
Number Of Ingredients 7
Steps:
- Combine cheese and butter in food processor; pulse till well blended.
- Add flour, sugar, salt and cayenne; pulse several times until well mixed. Add water; pulse until mixture comes together and forms a dough.
- Turn dough out onto a clean surface and knead until smooth. Form into a ball, divide in half and shape each half into a 8 inch log. Wrap each in plastic wrap; refrigerate at least 2 hours or up to 3 days.
- Heat oven to 375. Spray 2 baking sheets with nonstick cooking spray. Remove dough logs and slice into 1/4 in disks and place on prepared baking sheets. Prick top of crackers with a toothpick a few times. Bake 12 to 14 minutes or until just golden on the edge.
Nutrition Facts : Calories 61.5, Fat 4.2, SaturatedFat 2.7, Cholesterol 12.1, Sodium 64.7, Carbohydrate 4, Fiber 0.1, Sugar 0.4, Protein 1.9
CHEDDAR PENNIES
This is the best recipe for a stay at home mom on the planet. You are almost guaranteed to have the ingredients on hand and you and your kids will have an easy snack when you run out of goldfish! Notes: Other recipes say to put the flour in first. If you put the flour in first, you will have to add milk or way too much butter to get enough moisture to make the recipe workable. I did this for a year and you get an edible cracker but it's hard and you have to add a TON of chili powder to get a decent taste. Try it this way and you get a nice flaky cracker. Also, I used all purpose flour before and recently switched to whole grain. The grain gives it a much richer heavier taste but the all purpose makes it taste more buttery and light. I've also noticed that using grain makes it much more difficult to roll and cut, the dough doesn't want to stick together. I assume this is remedied by letting the fridge cool the butter or by diluting the grain flour with all-purpose but I like the grain too much to give it up and I'm usually too hungry to stick it in the fridge. My method is to force it, and it always turns out yummy for me! But my motto is to just use whatever's available. For all-purpose, use 2 cups, it will absorb the moisture differently.
Provided by Faitherbee
Categories Lunch/Snacks
Time 35m
Yield 15-20 Crackers
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- In a bowl, mix the ingredients together one at a time IN ORDER. See my explination in the description. When you are finished you should have a workable dough.
- Roll the dough into lengths about an inch thick. Cut 1/4" sections and set them out on a greased baking sheet. Grease the bottom of a cup and smush them just a little bit so they will smooth out. They can be placed as close together as needed, as long as they aren't touching.
- Bake for 20-25 minutes. I eat them right off the baking sheet, the longer they go out of the oven the more bland they become.
Nutrition Facts : Calories 156.1, Fat 11.3, SaturatedFat 4.3, Cholesterol 15.8, Sodium 321.9, Carbohydrate 9.1, Fiber 1.5, Sugar 0.1, Protein 5.5
CHEDDAR PENNIES
I love this snack. And if a lunkhead like me can make this - anyone can!!
Provided by Stephanie Corbitt
Categories Crackers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Shred cheese with hand grater, then chop with knife. Really pulverize it!
- 2. Beat together butter, cheese, pepper sauce and seasoning on high speed until creamy. Lower the speed. Mix in flour, 1/3 cup at a time. It will be soft.
- 3. Transfer dough to wax paper. Shape it into 2 logs about 1 1/2 inches in diameter. Refrigerate till firm -- about 2 hours.
- 4. Preheat oven to 325°. Line baking sheet with parchment or spray with non-stick spray. Cut logs into 1/4 inch slices Bake until slightly brown and almost crisp -- about 15 minutes
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