CARAWAY RYE CRACKERS
If I can find the time, I would much rather make crackers than buy them. These are really good. I found this recipe via an internet search. It calls for 4 - 5 tablespoons water, but I usually end up using more to make a workable dough.
Provided by Minnesota Wildflower
Categories Vegan
Time 35m
Yield 2-3 dozen, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix flours, caraway seed, sugar, baking soda, garlic salt and onion salt in a medium mixing bowl.
- Add oil; stir with a fork until moistened.
- Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
- Divide dough in half. Place one half between 2 large sheets of waxed paper. Roll dough 1/16 inch thick.
- Remove top sheet waxed paper. Cut dough into 1 ½-inch shapes. Repeat with remaining dough.
- Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with a fork.
- Bake at 350F, 10 to 15 minutes or until crisp and golden brown.
- Cool on wire rack.
Nutrition Facts : Calories 172.1, Fat 9.5, SaturatedFat 1.2, Sodium 118.8, Carbohydrate 19.6, Fiber 2, Sugar 0.7, Protein 2.7
CARAWAY CHEESE BALL
The caraway seeds add a nutty, rustic flavor that complements the sharp tang of the cheddar. My mother always made this for family Christmas parties, and it remains my all-time favorite recipe for cheese balls.
Provided by JLamb36
Categories Cold Cheese Dips
Time 4h10m
Yield 12
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl until fluffy and soft. Stir in the mustard, sherry, and 1 teaspoon of caraway seeds, mixing thoroughly. Beat in the Cheddar cheese and vegetable oil. Shape mixture into a ball and roll in the remaining 3 tablespoons of caraway seeds. Wrap coated ball in plastic and refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 2.7 g, Cholesterol 55.1 mg, Fat 20 g, Fiber 0.7 g, Protein 10.8 g, SaturatedFat 11.4 g, Sodium 354.2 mg, Sugar 0.2 g
COTTAGE CHEESE CARAWAY ROLLS
I wanted a tender roll that was solid enough to hold up as a sandwich roll. This seemed to fit the bill for me. The cottage cheese makes them nice and moist. They were perfect for cold roast pork sandwiches! The dough is a bit sticky when you work with it, but I think that's the secret to the texture. I mixed the ingredients in my food processor, then finished kneading by hand.
Provided by Possumgirl Randy
Categories Yeast Breads
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cut yeast and butter into flour, salt and sugar just as if you were making a pastry crust.
- Blend in cottage cheese and eggs. (This is probably easier in a food processor or with a mixer). Gradually add the milk until the dough forms into a ball.
- When the dough has come together, take it out of the bowl and finish kneading by hand. Add the caraway seeds so they distribute through the dough as you knead. It will be slightly sticky, but that's okay.
- Put the dough into a lightly oiled or buttered bowl, cover with plastic or a damp towel and put in a warm place to rise.
- After the dough has doubled in size, punch down and form into balls: I got a dozen large rolls from this recipe.
- Put the rolls on baking sheets, cover with a damp towel and let rise until almost double in size.
- Bake in a 375 degree oven until brown. 15 - 20 minutes.Tapping one on the bottom with your finger should give you a slightly "hollow" sound.
Nutrition Facts : Calories 259, Fat 7.3, SaturatedFat 4, Cholesterol 52.1, Sodium 768.4, Carbohydrate 38.2, Fiber 2.6, Sugar 5.9, Protein 10.1
CARAWAY CHEESE BALL
The caraway seeds add a nutty, rustic flavor that complements the sharp tang of the cheddar. My mother always made this for family Christmas parties, and it remains my all-time favorite recipe for cheese balls.
Provided by JLamb36
Categories Cold Cheese Dips
Time 4h10m
Yield 12
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl until fluffy and soft. Stir in the mustard, sherry, and 1 teaspoon of caraway seeds, mixing thoroughly. Beat in the Cheddar cheese and vegetable oil. Shape mixture into a ball and roll in the remaining 3 tablespoons of caraway seeds. Wrap coated ball in plastic and refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 2.7 g, Cholesterol 55.1 mg, Fat 20 g, Fiber 0.7 g, Protein 10.8 g, SaturatedFat 11.4 g, Sodium 354.2 mg, Sugar 0.2 g
CARAWAY RYE DINNER ROLLS
Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for dipping in hearty holiday stews. -Deborah Maki, Kamloops, British Columbia
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 152 calories, Fat 3g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 158mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
HONEY CARAWAY ROLLS
These are so tasty. They are like a zippy cousin to rye bread but with the added sweetness of honey bread. These rolls are terrific with some butter and a pinch of salt hot out of the oven. If you can let them cool before devouring (the struggle is real), use them for anything from ham and cheese sandwiches to hummus and vegetable tartines.
Provided by Alex Guarnaschelli
Categories appetizer
Time 4h
Yield 8 rolls
Number Of Ingredients 9
Steps:
- Prepare the yeast: In a medium bowl, dissolve the yeast in 1/2 cup warm water (between 110 to 120 degrees F). Set aside.
- Make the dough: Oil a medium bowl with 1 tablespoon of the olive oil. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour with the caraway, honey, molasses, salt and 2 tablespoons of the olive oil. Mix to blend. Stir in the cottage cheese and the egg. With the mixer on low speed, add the yeast mixture. Transfer the dough to the oiled bowl. (The oil will prevent the dough from sticking to the sides as it rises.) Cover with a towel and put in a warm place to double in volume, 1 1/2 to 2 hours. Then gently push the air out of the dough. Cover and let rise again, 1 more hour.
- Prepare the dough: Preheat the oven to 400 degrees F. Grease two baking sheets with the remaining 2 tablespoons olive oil. Divide the dough into 8 even balls and place 4 each in a single layer on each baking sheet. Flatten the balls gently with your hand.
- Bake the bread: Lower the oven temperature to 350 degrees F. Place the trays in the center of the oven and bake, undisturbed, 20 to 25 minutes. The tops should be light to medium brown. Remove from the oven. Cool at least 15 minutes.
CARAWAY CHEESE BALL [11]
Yield 12 Servings
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl until fluffy and soft. Stir in the mustard, sherry, and 1 teaspoon of caraway seeds, mixing thoroughly. Beat in the Cheddar cheese and vegetable oil. Shape mixture into a ball and roll in the remaining 3 tablespoons of caraway seeds. Wrap coated ball in plastic and refrigerate until firm, at least 4 hours.
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