EASY CHEESY BISCUITS
These light and crispy cheese biscuits are so simple to make. The perfect snack that all the family will enjoy.
Provided by cemiddlebrook
Time 25m
Yield Makes Biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 170C/fan 150C/gas 5.
- Mix all the ingredients together in a mixing bowl using your hands until a dough is formed.
- Roll out the dough to a thickness of 5mm. Then use a cutter to cut out the biscuits.
- Place the biscuits onto a floured baking tray and bake in the oven for 10-15 minutes or until golden and crispy.
BEST STOP CRACKLIN
Provided by Food Network
Time 2h25m
Yield about 7 pounds
Number Of Ingredients 3
Steps:
- Fill a cast-iron pot halfway with oil and heat over medium heat until the oil reaches 350 degrees F.
- Add the pork belly to the oil and cook, stirring constantly, until golden brown and the skins begin to float, crack and pop, about 1 hour. Drain on a sheet tray lined with paper towel and allow to cool for 30 minutes.
- Again, heat the oil to 350 degrees F and fry a second time, stirring occasionally, until the cracklings are crisp and golden, 10 to 12 minutes. Drain on a sheet tray lined with paper towel. Sprinkle liberally with Cajun seasoning.
- Allow to cool slightly and serve.
LEMON CRINKLE COOKIES
These cookies are bright with sweet lemony flavor, thanks to plenty of lemon zest, lemon juice and a generous coating of confectioners' sugar. The key to success with these cookies is chilling the dough before rolling it into balls. This helps slow down the spreading, giving the tops a chance to crinkle and crack during baking. Tossing the chilled dough balls in granulated sugar before coating in confectioners' sugar also helps the coating adhere, so the cookies are sweet and crunchy on the outside and soft and chewy inside.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
HOMEMADE WHEAT THINS RECIPE
his isn't a recipe for any old cracker, it's a recipe for crisp and thin whole grain crackers that taste exactly like the kind you buy at the store. My recipe hinges on using the same ingredients you find written right on the box: whole grains, oil, sugar, malt syrup, and turmeric. If you don't have any affection for genuine Wheat Thins, you can get away with a substitution or two, but for those of you who want to make a worthy copy at home, it's vital to use the right ingredients. Trust me, it's worth the effort.
Provided by Stella Parks
Time 1h15m
Yield 140
Number Of Ingredients 17
Steps:
- For the Glaze: Combine corn syrup, malted barley syrup, and salt in a small bowl, then add hot water and stir with a fork until the salt is dissolved. Set aside to cool.
- For the Crackers: Adjust oven rack to lower-middle position, preheat to 350°F, and cut two parchment sheets to 11- by 16-inches. Combine whole wheat flour, sugar, bread flour, wheat germ, salt, turmeric, cream of tartar, baking soda, and coconut oil in the bowl of a food processor. Pulse until coconut oil disappears into a fine, powdery meal. Mix barley malt and water in a small glass to dissolve the syrup, then add to dry mix and process to form a stiff dough. Knead lightly on an unfloured surface, then divide in half and drape with a damp paper towel.
- To Roll: Place a prepared parchment sheet on a clean work surface, and dust generously with whole wheat flour. Place one portion of dough in the center, sprinkle with flour, and, using a rolling pin, roll into a roughly 5- by 8-inch rectangle. Dust with flour and carefully flip the dough over, sprinkling more flour on top, wherever you notice a sticky patch. Continue rolling from the center out, until the dough extends just past the edges of the parchment and is no thicker than 1/16 inch; the crackers will puff significantly in the oven, so this thinness is key to keeping them thin and crisp.
- To Glaze and Cut: Trim away the ragged edges with a pizza wheel, and lightly brush the dough with glaze. If you like, use a docking tool to decorate the crackers. Cut into 1 1/2-inch squares with a pizza wheel (they will shrink in the oven), then carefully transfer the parchment and crackers to an aluminum half sheet pan. This can be done by lifting two opposite corners and pulling the paper taut, or by sliding the parchment and crackers on and off a pizza peel.
- To Bake: Sprinkle with salt and bake the crackers to a light yellow-brown, about 12 minutes, rotating the sheet pan halfway through to ensure even browning in the ultra-thin dough. The bake-time is highly variable , depending on the exact thickness of the dough, the type of baking sheet used, and any variations in dough thickness. Keep a close eye on the crackers as they bake, as they may brown and crisp faster depending on these variables. Cool to room temperature directly on the baking sheet; the crackers will not be crisp while warm. Repeat with the remaining dough (if rolled/cut in advance, the crackers won't shrink away from each other as they should). Store leftovers in an airtight container at room temperature up to one month.
Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 19 mg, Sugar 1 g, Fat 0 g, ServingSize Makes 140 small crackers, UnsaturatedFat 0 g
CRINKLES
Steps:
- Melt chocolate over low heat. Remove from heat and add cooking oil and granulated sugar.
- Add one egg at a time, mixing well.
- Add vanilla, flour, baking powder and salt; mixing well after each additional ingredient.
- Chill for several hours or overnight.
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
- Roll dough into balls about 1/2 inch in diameter. Roll balls in powdered sugar. Place about 2 inches apart on cookie sheets. Bake 10 to 12 minutes.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 31.2 g, Cholesterol 31 mg, Fat 8 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 102.2 mg, Sugar 21.7 g
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