Food recipes
Cheddar - Parmesan Crackers
Cheddar - Parmesan Crackers Ingredients: cheese, cheddar cheese, parmesan, hard wheat flour, white, all-purpose, unenriched mustard, prepared, yellow salt, table spices, pepper, red or cayenne butter, without salt wat...
Cheddar - Parmesan Crackers
Ingredients:
cheese, cheddar
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
salt, table
spices, pepper, red or cayenne
butter, without salt
water, bottled, generic
Directions:
In the bowl of a food processor, place all the ingredients except the butter and water.
Pulse 5 times.
Add the butter and pulse again until the butter pieces are the size of small peas.
Add the water, 1 tablespoon at a time, and pulse just until the dough holds together.
If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
Turn the dough out onto a large piece of waxed paper.
Roll the dough into a log, 9 to 10 inches long, and square off the ends.
Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month.
(You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.
).
Preheat the oven to 375F (190C).
To make the crackers, cut the log into 1/4-inch-thick slices.
Arrange the slices on a baking sheet 1 inch apart.
Bake for 8 to 10 minutes, or until the crackers are a light golden color.
Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
Cool on a rack.
Serve at room temperature.
Ingredients:
cheese, cheddar
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
salt, table
spices, pepper, red or cayenne
butter, without salt
water, bottled, generic
Directions:
In the bowl of a food processor, place all the ingredients except the butter and water.
Pulse 5 times.
Add the butter and pulse again until the butter pieces are the size of small peas.
Add the water, 1 tablespoon at a time, and pulse just until the dough holds together.
If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
Turn the dough out onto a large piece of waxed paper.
Roll the dough into a log, 9 to 10 inches long, and square off the ends.
Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month.
(You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.
).
Preheat the oven to 375F (190C).
To make the crackers, cut the log into 1/4-inch-thick slices.
Arrange the slices on a baking sheet 1 inch apart.
Bake for 8 to 10 minutes, or until the crackers are a light golden color.
Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
Cool on a rack.
Serve at room temperature.