Cheese Blue Cornmeal Crackers Recipes

CHEESE BLUE CORNMEAL CRACKERS

Steps:

• In bowl, beat the cheeses, butter, milk, pepper, garlic powder and paprika. Stir in the oats, flour, cornmeal and sesame seeds. Shape dough into a 12-in. roll; wrap in plastic. Refrigerate for 4 hours or overnight. , Cut into 1/8-in. slices. Place on baking sheets (lightly greased or lined with parchment); bake at 400° for 8-10 minutes or until crisp. Remove immediately to wire racks.

JALAPENO CHEDDAR CRACKERS

Steps:

• Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
• When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.

BLUE CHEESE AND WALNUT CRACKERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

CHEESE CRACKERS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended.
• Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
• Bake in the preheated oven until light and crispy, about 30 minutes.

HOMEMADE CHEESE CRACKERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

CHEDDAR CORNMEAL CRACKERS

Steps:

• In a blender blend together the cornmeal, the flour, the salt, the sugar, and the baking powder, add the water, the butter, and the egg, and blend the mixture for 15 seconds. Scrape down the sides, add the Cheddar, and blend the batter for 5 seconds, or until it is combined well. Spread 1/4 cup measures of the batter into 4-inch circles on buttered sheets and bake the crackers in batches in the middle of a preheated 400°F. oven for 6 minutes. Turn the crackers and bake them for 5 to 6 minutes more, or until they are crisp. The crackers keep in an airtight container for 1 week.

SPICY CORNMEAL CRACKERS

Steps:

• In the bowl of a heavy-duty mixer use the paddle attachment to combine the water and oil.
• In another bowl, mix the flour, cornmeal, salt (not the coarse salt), and red pepper flakes.
• Turn the machine onto low and pour in flour mixture.
• Blend just until the dough comes together.
• By hand- mix flour, cornmeal, salt and pepper flakes in a large bowl.
• Mix oil and water in a separate medium bowl.
• Make a well in the flour mixture and pour oil/water into the center.
• Mix with a wooden spoon until just combined, as with muffins. (This may require some hand-kneading to combine thoroughly)
• On a lightly floured surface, pat dough into a flat rectangle.
• Wrap in plastic wrap and refrigerate for 30-60 minutes.
• Preheat oven to 500°F.
• If using baking stone (preferred method) place stone in oven about 45 minutes before baking to heat.
• Place the rack in the center of the oven.
• Line 2 large baking sheets with parchment.
• Remove from refrigerator and dough into 2 equal pieces.
• On a lightly floured surface roll dough into a 16x12 inch rectangle.
• (If dough "resists and retracts" let is rest and work with the other piece of dough) Transfer your rectangles to your baking sheet by lightly rolling them around your rolling pin then spreading them on the baking sheets.
• Poke each rectangle all over with a fork.
• If you would like consistent shapes, score lightly with a sharp knife.
• Mist with water and sprinkle with the course salt.
• Bake for about 10 minutes until dough is set- one sheet at a time.
• Transfer on the paper onto a rack to cool.
• Let cool completely, then break into irregularly shaped crackers or break at score marks.
• Store into an airtight container for up to 3 days.

PECAN BLUE CHEESE CRACKERS

Steps:

• In a preheated 350°F oven toast 1/2 cup pecans, about 7 minutes, and cool. Finely chop toasted pecans and separate egg. In a bowl with a fork cream butter and Saga until smooth. Add egg yolk, stirring until combined well. Add flour and chopped pecans and stir until mixture just forms a dough.
• Halve dough and on separate sheets of wax paper form each half into a 12- by 1 1/4-inch log, using wax paper as a guide. Freeze logs, wrapped in wax paper, just until firm, about 30 minutes.
• Preheat oven to 375°F. and lightly grease 2 large baking sheets.
• Cut logs crosswise into 1/4-inch-thick slices and arrange slices about 1/2 inch apart on baking sheets. Top each cracker with a remaining pecan half, pressing slightly into dough. Brush tops of crackers, including pecans, with lightly beaten egg white. Bake crackers in batches, if necessary, in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 12 minutes total. With a spatula transfer crackers to paper towels to blot and transfer to a rack to cool.

CHEDDAR-CORNMEAL ICEBOX CRACKERS

Steps:

• Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; 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. 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.

BLUE CHEESE COCKTAIL CRACKERS

Steps:

• Preheat oven to 350°F
• With a mixer on medium speed, cream together cream cheese and butter until light and fluffy.
• Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended.
• The dough will be stiff.
• Roll 1-tablespoon portions into balls and place slightly apart on baking sheets.
• Flatten each ball with a fork.
• Bake until crackers are golden brown, 12 to 15 minutes.

HOMEMADE GARLICKY CHEESE CRACKERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place flour, sugar, baking powder, garlic powder, salt, and dill in the bowl of a food processor and pulse to combine or you can mix manually as well. Add 4 tablespoons melted butter and vegetable oil and pulse to combine.
• With food processor on low speed, slowly drizzle in water until the dough begins to form a ball. Remove dough from food processor and cover with a plastic wrap. Let rest for 10 minutes.
• Roll out dough as thin as possible on a lightly floured surface; thinner than pie crust if possible, thin like crepes works best. Cut the dough into your desired shapes with a cookie cutter, or cut with a knife or pizza cutter and arrange on the prepared baking sheet. Let it rest for another 10 minutes.
• Using a toothpick, prick several holes in each cracker. Don't skip this step; you will not have nice, flat crackers if you skip.
• Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven, brush the tops with remaining melted butter, and immediately sprinkle with coarse sea salt. Remove from baking sheets and allow to cool completely on a wire rack.
• While crackers cool, prepare cheese topping: Mix mascarpone, Cheddar, and Parmesan cheeses with parsley, oregano, thyme, rosemary, and pepper. Sprinkle over crackers and serve.