PEAR PASTE AND CHEDDAR CRACKERS
Make and share this Pear Paste and Cheddar Crackers recipe from Food.com.
Provided by Tisme
Categories Cheese
Time 25m
Yield 30-40 serving(s)
Number Of Ingredients 5
Steps:
- Core and chop pears, put into a saucepan with the lemon juice and half of the cores (make sure you dont have any seeds).
- Barely cover the pears with water; simmer until pears are soft.
- Puree the pears in a food processor, and return pears to a clean saucepan. Add the sugar and cook until very thick, make sure you are stirring regularly.
- Pour the mixture into a lined deep baking tray and leave to firm at room temperature. Cut into pieces and serve with cheddar cheese and water crackers.
Nutrition Facts : Calories 149.8, Fat 2.8, SaturatedFat 1.8, Cholesterol 8.8, Sodium 52.1, Carbohydrate 30.3, Fiber 1, Sugar 28.3, Protein 2.2
FLAXSEED AND CRACKED PEPPER CRACKERS
Provided by Joy Wilson
Categories Bake Cocktail Party Party
Yield Makes about 4 dozen crackers
Number Of Ingredients 9
Steps:
- Place a rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flaxseed, flaxseed meal, flours, baking soda, black pepper and salt. Add the butter, and using your fingers, quickly work the butter into the dry ingredients. Some of the butter will resemble oatmeal flakes; others will be the size of small pebbles. Make a well in the center of the mixture. Add the buttermilk, and use a fork to bring all of the ingredients together. Make sure that every bit of flour is moistened by the buttermilk. The dough will be shaggy.
- Turn the dough out onto a lightly floured work surface and knead together about 10 times to bring the dough together. Wrap in plastic wrap and refrigerate for 10 minutes.
- When chilled, cut dough in half. On a lightly floured work surface, with a lightly floured rolling pin, roll out half of the dough. Roll just thinner than 1/8 inch thick. Use a 1 1/2-inch round cookie cutter to cut out crackers, or use a pizza cutter to trim the edges and cut the dough into 1 1/2-inch squares. Prick each cracker with the tines of a fork and place on baking sheet.
- Bake crackers for 15 to 18 minutes, until slightly browned around the edges. Remove from the oven and allow to cool completely before placing in an airtight container to store.
- Crackers will last, in an airtight container, at room temperature for up to 4 days.
CHEDDAR PEAR PIE
I take this pie to lots of different gatherings, and I make sure to have copies of the recipe with me since people always ask for it. It's amusing to see some folks puzzling over what's in the filling - they expect apples but love the subtle sweetness of the pears. -Cynthia LaBree, Elmer, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. , For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. , Bake at 425° for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15-20. Serve warm. Store in the refrigerator.
Nutrition Facts : Calories 346 calories, Fat 15g fat (8g saturated fat), Cholesterol 28mg cholesterol, Sodium 311mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
PEAR AND CHEDDAR TOPPED CRACKERS WITH CRACKED PEPPER
Number Of Ingredients 3
Steps:
- Horizontally halve pear slices. On baking sheet arrange crackers. Top crackers with pear pieces and cheese. Broil 4- to 5-inches from heat about 45 seconds or until cheese just begins to melt.
Nutrition Facts : Nutritional Facts Serves
PEPPERY CHEESE CRACKERS
This great recipe for peppery cheese crackers is a fantastic appetizer for any dinner party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 60 crackers
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.
- Place bread flour, polenta, salt, baking soda, paprika, pepper, and cheese in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture resembles coarse meal. With the machine running, add buttermilk. Continue processing until dough just forms a ball. Transfer dough to a lightly floured work surface and knead for a few seconds. Wrap dough in plastic and let rest at room temperature for 15 minutes.
- Cut dough into quarters. Using 1 piece at a time, roll out dough 1/16 inch thick on a lightly floured work surface. With a dry pastry brush, sweep off the excess flour. Keep remaining pieces covered with plastic wrap.
- Using a 1 3/4-inch fluted round cookie cutter or a small fluted pastry wheel, cut out crackers and place on prepared baking sheet at least 1/2 inch apart. Roll out a second piece of dough 1/16 inch thick and repeat cutting process; place on second prepared baking sheet. Transfer baking sheets to oven and bake until crackers are golden brown and crisp, 15 to 18 minutes, rotating once halfway through baking. Transfer crackers immediately to a wire cooling rack; let cool completely. Repeat process with remaining dough.
PEPPER JACK CRACKERS
Categories Food Processor Cheese Bake Super Bowl Gourmet
Yield Makes about 95 crackers
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. and grease two baking sheets.
- In a food processor blend together butter and cheese until smooth. Add egg yolk, salt, and cayenne and blend until combined. Add flour and blend until mixture just forms a dough.
- Working in batches, transfer dough to a pastry bag fitted with a 7/8-inch-wide ribbon tip and pipe dough in long strips 2 inches apart on baking sheets. (Alternatively, working in batches, dough may be transferred to a cookie press fitted with a ribbon disk and pressed out in long strips 2 inches apart on baking sheets.) Dough strips may break in places but repairs are not necessary, as strips will be cut later.
- In a small bowl whisk together egg white and a pinch salt until just combined. Brush each strip of dough with some egg white and bake in batches in middle of oven until golden brown, about 10 to 15 minutes. While crackers are still hot, slice diagonally into 1 1/2-inch-long pieces and cool completely on racks. Crackers keep in airtight containers 5 days.
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