Tuesday, May 27, 2014

Martha Stewart's Cheddar Bits and my recipe for Cheddar Snaps from the 80's!

I'm simply re posting Martha Stewart's recipe for these amazing crackers. I have a Best of the Best recipe for Cheese Crackers and I thought these were incredible too. I'll post my recipe at the end of this one.

Cheddar Bits:

1/2 C (1 stick) butter, room temperature
2 C grated Cheddar Cheese
1 1/2 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1/4 tsp Sweet Paprika
2 TBS Heavy Cream

Preheat the oven to 325 degrees. Pulse Butter, Cheddar Cheese, Flour, Salt, Cayenne Pepper and Paprika in a Food Processor just until combined and resembles coarse crumbles. Add Heavy Cream and continue to pulse until just combined.

Divide dough into 4 pieces, shape into rectangles.
Wrap each in plastic wrap and refrigerate until firm, 30 minutes.
Working in batches, roll out each  rectangle on a lightly floured surface to 1/4" thickness and cut into 1" squares .
Transfer to a Parchment Paper lined sheet pan 1/4" apart.
Refrigerate the crackers on the pan for 20 minutes.
Bake at 325 degrees for 15 - 17 minutes.
Remove the crackers from the oven and cool on a cooling rack in the pan for 10 minutes.
Transfer crackers to the rack and cool completely.

Peace in the Kitchen!

Here's my recipe from 1980. I used to make these often for parties.

Cheese Snaps:

1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough int thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 15 - 18 minutes
Transfer to paper towels to cool
Store in air tight containers

Peace in the Kitchen!

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