PARMESAN CREAM CRACKERS
Crackers can be made with just flour and water (as in water crackers, or matzo), but like almost everything else, they're better with richer ingredients. These are typically made with butter, oil, and milk or cheese, or both, along with flavorings like seeds, herbs and spices. I like a simple, flakey, buttery cracker, often with cheese. This could stem from my childhood addiction to Cheez-Its. Once you get the hang of it, which will take exactly one try, play around. You might skip the cheese and add freshly chopped rosemary or thyme to the dough. Swapping pepper for salt as a topping makes a difference. Or top with minced garlic or onion, sesame or poppy seeds, or whatever is on your favorite commercial cracker. In every case, you are going to make it better.
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 20m
Yield About 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
- Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
- Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 11 grams, Sodium 203 milligrams, Sugar 1 gram, TransFat 0 grams
HOMEMADE ROSEMARY CRACKERS
Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary
Provided by Emma Freud
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
- On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
- Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
- Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 1.2 milligram of sodium
ROSEMARY-PARMESAN CRACKERS
This is a delicious, fast, and easy way to make a great appetizer anytime because you can make the dough up to 2 days ahead. I just keep some in the fridge. These crackers are fabulous with wine and great as a side for soup. The recipe was originally from a Williams-Sonoma handout.
Provided by CJ139022
Categories High In...
Time 4h10m
Yield 24 crackers, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, combine dry ingredients. Add the butter and pulse 10 times until it looks like coarse meal. Add cheese and pulse a couple times. Turn on the motor and add the cream in a slow steady stream. The dough will form into a ball. Take the dough out and roll it into a log a couple of inches in diameter. Wrap it in plastic and refrigerate for at least 3 hours and up to 2 days.
- Heat oven to 325°F; slice dough into 1/8" slices; bake on cookie sheet, covered in parchment paper, for about 20 to 25 minutes or until golden brown. Cool and eat.
- Variation: Cheddar-Cayenne; increase flour to 1 cup; substitute cheddar for Parmigiano-Reggiano and 1/4 tsp cayenne for rosemary.
- Black Pepper-Lemon: increase flour to 1 cup; substitute 1 1/4 tsp cracked pepper for ground pepper and add zest of 2 lemons; substitute asiago cheese for P-R cheese and reduce cream to 3 TBS.
Nutrition Facts : Calories 215.3, Fat 15.2, SaturatedFat 9.5, Cholesterol 43.5, Sodium 619, Carbohydrate 12.9, Fiber 0.5, Sugar 0.1, Protein 7
ROSEMARY AND PEPPER CRACKERS
Provided by Valerie Bertinelli
Categories appetizer
Time 42m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
- Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
- Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
PARMESAN AND THYME CRACKERS
Provided by Ina Garten
Categories appetizer
Time 1h10m
Yield 30 to 36 crackers
Number Of Ingredients 6
Steps:
- Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
- Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
- Meanwhile, preheat the oven to 350 degrees F.
- Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.
ROSEMARY - PARMESAN ICEBOX CRACKERS
Make and share this Rosemary - Parmesan Icebox Crackers recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 35m
Yield 24 crackers (about)
Number Of Ingredients 7
Steps:
- In the bowl of a food processor, combine the flour, salt, pepper and rosemary and pulse twice to mix. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.
- Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
- Preheat an oven to 325°F Line a baking sheet with parchment paper.
- Cut the dough into 1/8-inch-thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet. Bake until the crackers are light golden brown, 20 to 25 minutes.
- Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack. Makes about 24 crackers.
- Cheddar-Cayenne Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 1/4 teaspoons salt and 1/2 teaspoons cayenne as directed above. Add 4 Tbs. (1/2 stick) unsalted butter and pulse as directed. Pulse in 1 cup shredded sharp cheddar cheese, then 1/4 cup cream. Following the instructions above, refrigerate, slice and bake the crackers.
- Black PepperLemon Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 teaspoons salt, 1 1/4 teaspoons cracked pepper and zest of 2 lemons as directed above. Add 4 Tbs. (1/2 stick) unsalted butter and pulse as directed. Pulse in 1 cup shredded Asiago cheese, then 3 Tbs. cream. Following the instructions above, refrigerate, slice and bake the crackers.
- Make-Ahead Tips: Prepare the dough, shape it into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance; store in an airtight container at room temperature.
Nutrition Facts : Calories 53.8, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.9, Sodium 154.8, Carbohydrate 3.2, Fiber 0.1, Protein 1.8
ROSEMARY PARMESAN CHEESE REFRIGERATOR CRACKERS
Make the dough a day ahead and refrigerate. Bake the next day for some fantastic, different and chic appetizers to go with drinks.
Provided by Kasha
Categories Cheese
Time 45m
Yield 20 crackers
Number Of Ingredients 8
Steps:
- Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. 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 325°F
- Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. 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.
Nutrition Facts : Calories 61.3, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.3, Sodium 197.4, Carbohydrate 3.9, Fiber 0.1, Sugar 0.1, Protein 2.7
PARMESAN-ROSEMARY ICEBOX CRACKERS
This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20 crackers
Number Of Ingredients 8
Steps:
- Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. 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 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. 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.
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