Food recipes
Cheddar-Cornmeal Icebox Crackers
Cheddar-Cornmeal Icebox Crackers Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow salt, table spices, pepper, red or cayenne spices, nutmeg, ground butter, without salt c...
Cheddar-Cornmeal Icebox Crackers
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
spices, pepper, red or cayenne
spices, nutmeg, ground
butter, without salt
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine.
Add butter; pulse until mixture resembles coarse meal.
Add cheese; pulse until combined.
With machine running, add milk; process until dough comes together and is well combined.
Transfer dough to a work surface.
Shape dough into a 2-inch-wide log.
Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325F
Slice chilled log into 1/4-inch-thick slices.
Transfer slices to a parchment-lined baking sheet.
Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes.
Transfer to a rack to cool.
Crackers may be made a day ahead and kept in an airtight container at room temperature.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
spices, pepper, red or cayenne
spices, nutmeg, ground
butter, without salt
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine.
Add butter; pulse until mixture resembles coarse meal.
Add cheese; pulse until combined.
With machine running, add milk; process until dough comes together and is well combined.
Transfer dough to a work surface.
Shape dough into a 2-inch-wide log.
Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325F
Slice chilled log into 1/4-inch-thick slices.
Transfer slices to a parchment-lined baking sheet.
Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes.
Transfer to a rack to cool.
Crackers may be made a day ahead and kept in an airtight container at room temperature.