Cheddar Jack Crackers 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.
PEPPER JACK CRACKERS
I think I got this recipe from one of Martha Stewart's cookbooks, but I don't remember exactly. Anyway, if you try this recipe you will see that sometimes it's worth it to make homemade crackers, as they taste much better than any you'll find in the store! You can use a different kind of cheese and spice or herb as a variation. I suggest sharp Cheddar with chives. Use your imagination!
Provided by JenSmith
Categories Breads
Time 35m
Yield 95 crackers, 95 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Grease two baking sheets with PAM, oil or butter.
- In a food processor, blend the butter and cheese until smooth. Add egg yolk, salt and cayenne and blend until combined.
- Add flour and blend just until mixture forms a dough.
- Transfer about 1/4 of the dough into a pastry bag fitted with a 7/8-inch wide ribbon tip*. Pipe the dough in long strips about 2 inches apart on the greased baking sheets. Dough strips may break in places--don't worry about this. You'll be cutting the strips later.
- In a small bowl, whisk the egg whites and a pinch of salt until just combined. Brush each strip of dough with egg white mixture.
- Bake in batches in the middle rack of the oven until golden brown, about 10-15 minutes.
- While crackers are still hot, slice diagonally into 1 1/2-inch-long pieces.
- Cool on wire racks to crisp.
- Crackers may be stored up to 5 days in an airtight container--although I doubt they will last that long!
- *NOTE: You can also use a cookie press or different tips and make any shape you like.
Nutrition Facts : Calories 23.1, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.9, Sodium 38.2, Carbohydrate 1, Protein 0.8
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CHEDDAR-JACK CRACKERS RECIPE | MYRECIPES
From myrecipes.com
Published 2003-11-19Calories 54 per serving
- Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through red pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese, water, and vinegar; stir until mixture just comes together. Divide dough into 4 equal portions, shaping each into a ball. Wrap each ball in plastic wrap; cover and freeze 30 minutes.
- Roll 1 ball into an 8-inch circle on parchment paper on a lightly floured surface (dough will be very thin). Sprinkle dough with 1/2 teaspoon seeds, and lightly press the seeds into dough. Cut dough into 8 wedges (do not separate wedges). Place dough on a large baking sheet. Repeat procedure with remaining dough and seeds, arranging on 2 baking sheets. Bake at 375° for 10 minutes or until crackers are brown and crispy. Cool completely on a wire rack. Separate into wedges.
CHEDDAR JACK CRACKERS | KIMBROUGH DANIELS
From kimbroughdaniels.com
Estimated Reading Time 3 minsCalories 178 per servingPublished 2016-09-20
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