Cheddar Pretzels
½ c grated sharp cheddar cheese
¼ c cream cheese
¼ c butter
2/3 c flour
salt
chili powder
1 egg, beaten
2/3 c Parmesan
Blend together cheese, cream cheese, and butter. Add flour, salt, chili powder. Leave in refrigerator over night to chill. Divide dough in small balls. Roll into 12” lengths and form into pretzels. Dip in egg then parmesan cheese. Place on oiled baking sheet. Bake 375 until golden.
Cheese Crackers
2 sticks butter
2 c grated sharp cheese
½ tsp salt
2 c flour
2 c Rice Krispies
½ tsp cayenne
Mix all ingredients together and form into balls and press with fork.
Bake 325 for 15 min
Cheese Crackers
2 c (8 oz) shredded cheddar cheese
½ c Parmesan cheese (fresh if possible)
½ c butter softened
3 T water
1 c flour
¼ tsp salt
1 c rolled oats
Beat together cheeses, butter, and water until well blended. Add flour and salt mix well. Stir in oats, mixing until thoroughly blended. Shape dough into 12” long roll. Wrap securely; refrigerate about 4 hours. Cut slices 1/8 – ¼” thick; flatten slightly. Bake on lightly greased cookie sheet in preheated hot oven (400 degrees) 8-10 min or until edges are light golden brown. Immediately remove from pan; cool on wire rack. Makes about 6 dozen. Dough may be stored up to one week in the refrigerator.
Cheese Crackers
2 C. (8 oz.) cheddar cheese, shredded
1 C. flour
1/2 C. parmesan cheese
1/4 tsp. salt
1/2 C. butter or margarine, softened
1 C. uncooked oats, quick or old fashioned
3 Tbsp. water
Preheat oven to 400°. Beat together cheeses, butter and water until well blended. Shape dough to form 12-inch roll. Wrap and refrigerate about 4 hours. Cut 1/8 to 1/4-inch thick slices; flatten slightly. Bake on lightly greased cookie sheet for 8 to 10 minutes, or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack. Makes about 6 dozen. (Dough may be stored up to 1 week in refrigerator.)
Cheese-Cornmeal Crackers
2 c sharp cheddar, grated
½ c parmesan
½ c margarine
¼ c skim milk
1 tsp seasoned pepper
1 tsp garlic powder
1 tsp paprika
1 c old fashioned whole oats
½ c flour
½ c corn meal
Combine first 7 ingredients. Mix remaining ingredients and add. Shape dough into 12” roll. Wrap tightly in plastic wrap and refrigerate overnight. Slice about 1/8” thick pcs. Layout on cookie sheet. Option: sprinkle with sesame seeds. Bake 400 8-10 min.
Cheese Napoleons
1 cup flour
1/2 teaspoon salt
1/4 cup oil
2 tablespoons milk
1 cup grated cheddar cheese
Mix together flour and salt; slowly add oil, tossing mixture with a fork. Add milk and cheese. Stir until dough clings together, adding a little more milk if dough seems too dry. Press into ungreased cookie sheet; cut into squares. Bake at 425 degrees for 10–12 minutes or until brown.
Cheese Puffs
8 ounces cheddar cheese, grated
1 stick of butter
1 cup of flour
Worcestershire sauce, to taste
Garlic salt, to taste
Combine ingredients. Roll into walnut-sized balls and bake at 325 degrees for 15-20 minutes
Cheese Sesame Sticks
1 c flour
½ tsp salt
½ tsp ginger
½ tsp sugar
1 c cheddar cheese, shredded
¼ c sesame seeds, toasted
1 egg yolk, beaten
1/3 c butter, melted
1 T water
½ tsp Worcestershire sauce
Combine flour, salt, ginger, and sugar. Stir in shredded cheese and sesame seeds. Combine remaining ingredients and add. Roll out on lightly floured surface to 1/8” thick. Cut in sticks or rounds. Bake 350 10-15 min.
Cheesy Sun Crisps Crackers
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup softened butter
3 tablespoons water
1 cup flour
1/4 teaspoon salt
1 cup oats
2/3 cup roasted, salted sunflower seeds
Combine cheeses, butter, and water. Add flour and salt. Stir in oats and sunflower seeds. Knead until it holds together. Shape into a 12-inch roll. Wrap in plastic wrap and chill four hours or overnight. Allow to stand at room temperature 10 minutes. Slice into 1/8-inch slices. Place on greased sheets, bake at 400 degrees 8-10 minutes.
Cheese Straws
1 lb sharp cheese
1 ¾ c flour
1 tsp salt
¼ - ½ tsp cayenne
¼ lb butter
Finely grate the cheese, combine with other ingredients and beat until creamy, adding a few drops of water if necessary to form a firm dough. Divide in half. Roll each section ¼ inch thick. Cut into strips about 6” x 3/8”. Twist. Place on ungreased cookie sheet; chill in freezer 15 min or longer to maintain shape. Bake at 350 degrees for 10-12 min. makes 5-6 dozen cheese straws.
Cornmeal Caraway Crackers
2 c flour
2 tsp salt
2 tsp caraway seed
2 T cold water
2 c corn meal
2 c shortening
2 c sour cream
Sesame Seeds (optional)
Combine flour, corn meal and salt. Cut in shortening until mixture resembles coarse crumbs. Combine cream and water and stir into dry ingredients until moistened. Roll out on a lightly floured surface to 1/16” thickness. Cut into rounds. Pinch circle to make a bow tie shape. Bake on ungreased cookie sheet 325 for 14 min
Corn-Lace Rounds
2 c boiling water
2 tsp salt
2 c corn meal
2 egg whites, stiffly beaten
Mix corn meal and salt together. Add water whisking constantly to prevent lumps. Cool. Fold in beaten egg whites. Drop by small teaspoons full onto greased baking sheet. Bake 350 for 20-30 min. Should taste like fritos.
Crisp Cheese Twists
1 1/4 C. flour
1 1/4 C. shredded cheddar cheese
1/2 C. yellow cornmeal
1/4 C. shortening
1 tsp. salt
Grated parmesan cheese
In large bowl, mix flour, cornmeal and salt. With pastry blender or 2 knives used scissors-fashion, cut in cheddar cheese and shortening until mixture resembles coarse crumbs. With fork stir in 1/3 cup water. With hands, shape dough into ball. (If mixture is too dry, add more water, a teaspoon at a time until moist enough to hold together.) Preheat oven to 425°. Between two 15-inch-long sheets of waxed paper, with rolling pin, roll half of pastry into 12 inch by 10-inch rectangle. With knife, cut dough into 5 x 1/2-inch strips. Remove each strip; holding ends, make twist by turning ends in opposite directions. Lay on cookie sheet; press ends to sheet to prevent curling. Bake twists 6 to 8 minutes until golden. When done, sprinkle lightly with parmesan cheese; cool twists on racks. Repeat with remaining dough.
Lemony Crackers
1 1/2 c parmesan cheese, finely grated
3/4 c flour
1 tsp finely grated lemon zest
3/4 tsp coarsely ground black pepper
4 T butter, cold cut into pieces
1 ½ T water
1 tsp fresh lemon juice
Whisk together in a bowl: cheese, flour, lemon zest and black pepper. Cut in butter until the mixture resembles coarse crumbs. Make a well in the center and add water and lemon juice. Stir with a fork just until the mixture forms a dough. Knead the dough briefly until it is just combined. Shape the dough into a squared-off log, roughly 11 inches long. Wrap in waxed paper and refrigerate until it is firm
enough to slice into crackers, usually about one hour.
Cut the dough into 1/4-inch-thick slices and arrange 1
inch apart on baking sheets. Bake 375 for 10 minutes or until the crackers are golden around the edges. Transfer to a rack and let cool completely.
Matzos - Egg 'N' Onion
2 1/2 tsp. onion powder
1/2 C. milk or water
1/3 C. butter
2 C. flour
3/4 tsp. salt
1 egg, beaten (optional)
Let onion powder soak in liquid. Cut butter into flour and salt until it makes a coarse mixture. Add onion mixture and egg to dry ingredients; stir to form a ball; if sticky add more flour. Roll until thin. Cut into desired shapes and put on greased cookie sheet. Prick with fork. Bake 450° about 5 minutes. Makes about 6 dozen.
Oat Crackers
2 c boiling water
2 c butter
2 c oates
2 T sugar
1 1/3 c whole wheat flour
1 tsp salt
Put butter in bowl. Pour boiling water over butter to melt. Add dry ingredients. Mix thoroughly. Press very thin onto a cookie sheet. Cut or score before baking. Bake at 350 for 7-10 min.
Oatmeal Crackers
3 c oatmeal
3 T honey
¾ c oil
1 c water
2 ½ c wheat flour
½ c wheat germ
1 tsp salt
Mix together dry ingredients. Add liquid ingredients; mix well. Pat half dough in an ungreased 10” x 15” pan. Mark off in squares and sprinkle top with salt. Bake 250 for 25-30 min or until light brown. Cool, break into squares.
Parmesan Rounds
3/4 c. grated Parmesan
2 Tbsp. cold water
1/2 c. flour
2 Tbsp. chopped nuts
1/8 tsp. cayenne pepper
1 Tbsp. parsley flakes
1/4 c. soft butter
Mix grated cheese, flour and pepper. Cut in butter, sprinkle on water 1 tablespoon at a time, stirring after each with a fork until all is moist. Form into 1 1/2-inch roll. Combine nuts and parsley and coat the roll. Cut into 1/4-inch slices. Place on ungreased pan. Bake 12 minutes at 375°. Cool. These freeze well.
Poppy Seed Onion Crackers
2 c flour
1 tsp sugar
1/8 tsp white pepper
2 eggs, beaten
6 T oil
1 T dehydrated minced onion
½ tsp salt
1/3 c poppy seed
Sift together flour, sugar, pepper, stir in poppy seeds. Let onions stand in ¼ c water for 5 min, drain. Add onion, eggs, and oil to flour mix, mix with fork until well moistened. Form into ball. Roll out 1/8” thick on floured surface. Cut into crackers, place on ungreased cookie sheet 2 inches apart. Bake 350 for 15 min or until light brown. Remove from sheet to cool on wire racks. Makes 5-6 dozen.
Rye Wafers Crackers
2 c butter
1 c rye flour
½ c milk
¾ c white flour
1 tsp sugar
½ tsp salt
2 tsp cumin seed
Combine all ingredients. Mix till smooth. Chill one hour. Divide into 2 balls and roll each out on a lightly floured board until very thin. Cut in 2 by 3 inch rectangles. Put on ungreased baking sheets and bake in pre-heated 375 degree own for 8-10 min or until well browned. Cool on rack. Good with cheese or butter. Makes about 4 dozen.
Seasame Rounds Crackers
1 c flour
½ tsp salt
½ tsp sugar
1 T water
1 c grated sharp cheese
½ tsp Worcestershire
¼ c sesame seeds
1 egg yolk beaten
1/3 c butter, melted
¼ tsp garlic salt
Stir dry ingredients together. Add cheese and sesame seeds; mix well. Combine remaining ingredients; add to cheese mixture; form into ball. Roll out on lightly floured board. Cut ¼” thick dough into rounds and place on ungreased baking sheet. Bake 350 for 10-15 min. Let cool on absorbent paper.
Seasame Crackers
2 c flour
2 T honey
1 c milk
3 c oil
2 c whole wheat flour
1 tsp salt
3 c butter
2 c sesame seeds
Mix together flours, cut in butter. Add oil, milk, honey & sesame seeds to make stiff dough. Roll thin and cut with biscuit cutter. Brush tops with milk and pricke with fork. Bake at 400 for about 10 min or until desired brownness.
Snackin' Crackers
2 c. wheat flour
1 tsp.salt
1/2 c. sesame seeds
1/4 c. raw wheat germ
1/4 c. oil
1/2 c. cold water
Water
Blend flour, salt, seeds and wheat germ. Add oil and mix with fork. Add cold water and mix well. Continue adding additional water a little at a time until dough is soft and workable. Knead 5-10 minutes. A take a golf ball size lump, roll it as thin as possible. Cut with a cookie or biscuit cutter. Place on ungreased cookie sheet at 400°, turning to lightly brown on both sides. For different taste, replace the cup of flour with cornmeal, rye or oat flour. Seeds can be replaced by sunflower or poppy seeds or by coconut or chopped nuts. Any herb can be added.
Tasty Onion - Cheese Crackers
1 1/2 lbs. grated cheddar cheese
1 1/2 C. butter, softened
1 tsp. salt
3 Tbsp. minced dried onion or
3/4 C. chopped fresh
1 1/2 C. chopped pecans
3 C. whole wheat pastry flour
3/4 tsp. paprika
3/4 tsp. pepper
Beat the softened buner and add rest of ingredients. Mix well and form into 3 rolls approximately 2 inches in diameter. Chill and when ready to bake slice into 1/4-inch slices. Place on an ungreased baking sheet and bake at 350° for about 12 minutes or until lightly browned. Remove from sheet and cool on wire rack. These may be made ahead and stored in a cookie tin. Makes 5 to 6 dozen.
Wheat Crisps
1/4 C. sugar
1/2 C. powdered milk
1/2 C. whole wheat flour
1/2 C. wheat germ
3/4 C. butter
Mix together all dry ingredients. Blend in butter with pastry blender. Knead with hands until smooth and soft dough forms. Form into small balls and flatten out with fork on ungreased cookie sheet. Bake in 300° oven until edges are slightly browned. Bake 20 to 25 minutes. Makes 2 to 2 1/2 dozen.
Whole Wheat or Graham Gems
2 C whole wheat or 2 t sugar
graham flour 1 egg
3/4 to 1 t salt 1 1/2 C cold milk
Mix flour, salt and sugar. Beat egg well, add milk and stir well. Add flour in three additions, beating vigorously after each one. Fill sizzling hot, buttered iron gems or cornstick pans and bake 20-30 minutes in a 425° oven.
Wheat Germ Crackers
5 T oil
1/3 c water
1 T brown sugar
½ tsp salt
¾ c wheat flour
½ c oats
¾ c wheat germ
Blend oil, water and sugar. Stir in whole wheat flour, oats, wheat germ and salt, mixing well. Shape dough into a ball. Roll cut to 1/8 inch thickness on an unfloured board. Dough will crack at first but smooths out as it becomes thinner. Cut in squares and transfer to baking sheet. Bake in 350 degree oven for 15 min until light golden brown. Cool on racks. Makes 2-3 dozen.
