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  #1  
Old 21st December 2012, 10:58 PM
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Default Homemade Cheddar Crackers



Ingredients:
■2 cups, sharp cheddar cheese, shredded
■4 tablespoons cold butter, cubed
■1 cup flour
■¾ teaspoons salt
■2 tablespoons cold water

Directions:

Pulse everything (except water) together in the food processor until the dough becomes crumbly.

Pulse in water, 1 tablespoon at a time.

Remove dough from the processor, wrap in plastic, and chill for 20 minutes.

Roll out the dough and cut into desired shapes. Place on a parchment paper or foil lined cookie sheet.

Bake at 350 degrees F/175C for about 15 minutes, or until crispy.

Allow to cool completely before storing in an airtight container.
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  #2  
Old 22nd December 2012, 12:53 AM
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Cheese crackers



(Russian recipe)
125 g flour
100 g finely grated cheese (sharp Emmental, Gruyère or Parmesan)
90 g butter
40 g thick cream or crème fraîche
pinch of cayenne pepper

Mix the flour with the grated cheese. Add the soft butter, cream and pepper and mix by hand until smooth. Place the dough in a bowl, cover with plastic wrap and let rest for 3 hours in refrigerator.

Roll out the dough into a thin sheet. You may use pasta machine to do this. Cut out crackers of different shapes. Lift the crackers on a baking sheet covered with parchment paper.

Brush the crackers with egg, prick them with fork and bake at 225 °C for 5 - 9 minutes, depending on the thickness of the crackers. Do not let them become very brown. Serve the crackers warm or cool to accompany bouillons, soups, cheeses etc.

You may also sprinkle the crackers with sesame or poppy seeds before baking them.

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  #3  
Old 28th December 2012, 01:27 PM
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Default great as substitute for popcorn

This is a great substitute for popcorn, especially when kids are watching their favorite movie. Thanks for sharing!
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  #4  
Old 21st February 2013, 09:11 PM
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Cheese batons



These light-textured, crunchy biscuits have a strong cheese flavour, as long as you use strong, sharp cheese to make them.

Serve them as a salty snack or to accompany bouillons and soups. They go especially well with tomato soup.

100 g unsalted butter
100 g coarse wheat flour
(pinch of paprika powder or cayenne pepper)
100 g finely and freshly grated strong, extra-mature/vintage Cheddar cheese (or substitute half with freshly grated Parmesan cheese)

To produce the correct texture, the cheese has to be very finely grated, so preferably use an almond mill or something similar for grating.

In a wide, large saucepan, let the butter slowly melt using the lowest heat. If you are using paprika powder or cayenne pepper, mix it with the flour. Take the pan of melted butter off the stove and let it cool for a while. Add the flour and the grated cheese to the butter and mix quickly with a fork until you get a smooth mixture. If the dough seems a bit too sticky and soft, you can add some more flour.

Take small portions of the mixture and roll them on the work surface or between your palms into small batons, about 1 - 1½ cm wide and 5 - 7 cm long.



If the mixture gets too soft and difficult to handle, you can wrap it in plastic and place in refrigerator for about 30 minutes for it to harden.

Place the cheese batons on a baking sheet covered with parchment paper, leaving some space between them, as depending on the type of cheese you are using they may spread quite a bit during baking. If this happens, add more flour to the dough.

Bake the batons at 200 °C for about 5 - 9 minutes, or until they are golden and just slightly starting to brown around the edges.

Let the batons cool on a wire rack until firm and crisp. Store them in an airtight container and eat within a couple of days.
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Old 23rd May 2013, 05:55 PM
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Cheese Straws



MAKES ABOUT 24 14" STRAWS


Serve these clever little appetizers instead of bread at lunchtime or for supper or as snacks.


3⁄4 cup grated parmigiano-reggiano
1 package frozen puff pastry, thawed


1. Preheat oven to 375°F. Dust work surface with 1/4 cup of the parmigiano-reggiano. Lay unfolded sheet of puff pastry on top of cheese, then sprinkle with 1/4 cup more grated cheese. Gently roll dough out with a rolling pin, pressing cheese into dough, to a thickness of about 1/8". Dust with more cheese as needed.


2. Cut pastry into long 1/2"-wide strips. Give each strip several twists, then lay 1/2" apart on a parchment-lined baking sheet. Bake until golden, about 10 minutes. Allow to cool slightly, then remove from paper and serve.
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Old 16th August 2013, 08:57 PM
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Homemade Cheese Chips



6 tablespoons unsalted butter, melted
3/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
12 corn tortillas
1/2 cup finely grated Parmesan cheese
Salt

Preheat oven to 375 degrees F/190 C. Combine butter and spices in a small bowl. Brush tortillas with butter mixture; sprinkle with cheese and salt. Cut into shapes with a knife or cookie cutter. Place on a baking sheet; bake until crisp, 10 to 15 minutes. Transfer to a wire rack; let cool before serving.
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Old 11th September 2013, 06:45 PM
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Parmesan Puff-Pastry Straws




Ingredients

All-purpose flour, for surface
1 package (14 ounces) puff pastry, preferably Dufour
1 large egg, lightly beaten
1 ounce Parmesan cheese, grated (1/3 cup)
1/4 teaspoon coarse salt
1/2 teaspoon poppy seeds
1/2 teaspoon cayenne pepper

Directions

1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment.

2. On a lightly floured surface with a lightly floured rolling pin, roll puff pastry into a 12-by-16-inch rectangle. With the long side facing you, lightly brush bottom half of rectangle with some of the beaten egg. Sprinkle 1/4 cup Parmesan and the salt on top half. Fold bottom half over top half. Gently roll dough to seal.

3. Cut rectangle lengthwise into thirds. (You should have three 2-by-16-inch strips.) Sprinkle remaining 1 tablespoon Parmesan on 1 strip, poppy seeds on another, and cayenne on remaining strip. Cut each strip lengthwise into eight 1/4-by-16-inch strips.

4. Transfer strips to baking sheets, spacing 1 inch apart. Working with 1 strip at a time, hold each end with your fingers, and carefully twist strip in opposite directions, forming a spiral. Press ends of strips against parchment to prevent unraveling. Freeze or refrigerate until strips are very firm and cold, about 15 minutes.

5. Bake 1 sheet at a time, rotating halfway through, until straws are golden brown and cooked through, 12 to 14 minutes. Transfer straws to wire racks, and let cool.
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Old 17th September 2013, 11:49 AM
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Baked Sweet-Potato Chips



A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.

prep: 5 mins

total time: 30 mins

servings: 4


Ingredients

2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt, preferably sea salt
1 lime, cut into wedges, for serving

Directions

1. Preheat oven to 400 degrees F, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.
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Old 8th October 2013, 04:31 PM
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Cheddar Cobwebs




Ingredients

1 cup grated yellow cheddar (4 ounces)
2 teaspoons all-purpose flour
1/4 teaspoon paprika
Coarse salt and ground pepper


Cook's Note

To store, keep in an airtight container between layers of parchment, up to 3 days.

Directions

Step 1

Preheat oven to 375. In a medium bowl, toss cheddar with flour, paprika, teaspoon salt, and 1/8 teaspoon pepper. Drop by tablespoons onto parchment-lined baking sheets (6 per sheet); flatten into 3-inch rounds.


Step 2

Bake until golden and bubbling, 10 to 12 minutes. With a thin metal spatula, transfer crisps to a serving plate to cool.
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  #10  
Old 13th October 2013, 07:25 PM
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Sharp Cheddar Cheese Crackers

makes about 70 crackers




4 tablespoons (1/2 stick) unsalted butter, at room temperature

8 ounces sharp cheddar cheese, finely grated

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 cup all-purpose flour

2 tablespoons cold water

For Chili Cheese Crackers (these amounts will spice half of the cracker dough) :

1/8 teaspoon garlic powder

1/4 teaspoon chili powder

1/8 teaspoon ancho chili powder

1/8 teaspoon smoked paprika

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt and pepper. It may seem strange to blend butter and cheese, but it will come together in a soft ball. With mixer on low-speed, slowly add flour. Mixture will become dry and crumbly. Add two tablespoons of water, one tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don’t add too much. The dough should be moist but not wet.

Divide the dough in half and add chili seasoning to half of the dough. Knead the spices into the dough. Leaving streaks of the seasoning is just fine. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better). The dough can also be frozen for future use.

While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F/190C. Line two baking sheets with parchment paper and set aside.

On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick. Dot center of cracker with a fork or the end of a paint brush. Place crackers on prepared baking sheets. The pieces can be close together as they won’t expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving.

The crackers can be stored in an airtight container for two or three days.

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