Best Mustard And Cheese Crackers Recipes

MUSTARD CHEDDAR CRACKERS

Steps:

• Blend together butter, cheese, and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined. (If you have a small processor, divide butter mixture after blending and pulse with remaining ingredients in 2 batches.) Transfer dough (it will be very soft) to a bowl and chill, covered, 15 minutes.
• Halve dough, then shape each half into a 12-inch log on a lightly floured surface. Wrap logs in wax paper and foil, then chill until firm, at least 4 hours.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
• Unwrap logs and cut into 1/8-inch-thick slices with a sharp thin knife, then arrange slices about 1 inch apart on baking sheets. Bake in batches, switching position of sheets halfway through baking, until pale golden, 12 to 15 minutes. Transfer crackers to racks to cool, about 5 minutes. Line sheets with clean parchment between batches.

MUSTARD CHEDDAR CRACKERS

Steps:

• Coarsely grate Cheddar. In a food processor fitted with steel blade blend butter and cheese until smooth. Add remaining ingredients, pulsing until just combined. In a bowl chill dough, covered, 15 minutes.
• Halve dough and on a lightly floured surface roll into two 12-inch logs. Chill logs, wrapped in wax paper and foil, until firm, at least 2 hours, and up to 1 week; or freeze logs up to 2 months.
• Preheat oven to 350°F.
• With a sharp thin knife cut dough into 1/8-inch slices and arrange about 1 inch apart on greased baking sheets. Bake slices in batches in middle of oven until golden, about 12 minutes. Transfer crackers to racks to cool. Crackers keep in an airtight container at room temperature 1 week.

MUSTARD AND CHEESE CRACKERS

Steps:

• Blend butter and cheese in a food processor until almost smooth. Add remaining ingredients and pulse until just combined. Divide dough between 2 sheets of wax paper and roll each half into an 8-inch log. Freeze, wrapped in wax paper and then foil, until firm, 1 1/2 to 2 hours.
• Preheat oven to 350°F.
• Cut 1 log crosswise into 1/4-inch-thick slices and arrange 1 inch apart on 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are golden brown, about 15 minutes. Transfer crackers to a rack to cool. Repeat with remaining dough.

CHEESE AND SAUSAGE STACKERS

Steps:

• Heat sausage as directed on package; cut into 24 slices. Cut cheese into 12 slices, then cut each slice crosswise in half.
• Top crackers with sausage, cheese and mustard.

FRIED SALTINES WITH CHEDDAR AND ONION

Steps:

• Slice the Cheddar in neat tablets slightly smaller than the saltines. Slice the onion into thin crescent moons (not half-moons), cutting from root to shoot ends so the ribs fall apart more easily, are shorter and, therefore, more manageable to chew and swallow.
• Heat the oil in a deep-sided sauté pan over medium-high to 350 degrees. Stick a wooden chopstick in the oil to see if it sizzles. If it does, it's ready. Fry the saltines in 3 quick batches, adjusting the heat as needed, using a spider or a slotted spoon to swirl them around a little and to make sure they cook evenly to golden brown, 2 to 3 minutes per batch. Drain on a wire rack until cool. They keep for a week in an airtight container.
• Set the crackers, cheese and onion on a platter to serve with mustard in a ramekin.

MUSTARD CHEDDAR CRACKERS

Steps:

• A food processor makes this come together in a snap but the dough can be made by hand.
• Blend together until smooth the butter, cheese and egg yolk.
• Add remaining ingredients and pulse until just blended. (If your food processor is small, you may have to do this in batches.). Transfer dough (it will be very soft) to a bowl and chill for 15 minutes.
• Halve dough and on a lightly floured surface, shape each half into a 12-inch log.
• Wrap logs in waxed paper then in foil and chill until firm, at least 4 hours. If you plan to freeze them, now is the time.
• Place oven racks in upper and lower thirds of oven. Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper.
• Unwrap logs and with a sharp, thin knife cut into 1/8-inch-thick slices. Arrange slices 1-inch apart on baking sheets.
• Bake in batches, switching position of sheets halfway through, baking until golden brown, 12-15 minutes.
• Transfer to racks to cool. Line sheets with clean parchment between batches.
• Crackers, cooled completely, keep in a airtight container at room temp 1 week.

CHEESE CRACKERS

Steps:

• In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.