Cheezy Alphabet Crackers Recipes

CHEF JOHN'S CHEESY CRACKERS

Steps:

• Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
• Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
• Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
• Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
• Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

ALPHABET CHEESE CRACKERS

Steps:

• Combine the flour, Cheddar powder, cornstarch, salt, turmeric, garlic powder and paprika in a food processor and pulse to combine. Add the Cheddar, Monterey Jack and feta and pulse for 30 seconds. Add the butter cubes and pulse for 20 seconds. Add the cold water and pulse until the mixture forms a large ball, about 10 seconds.
• Remove the dough from the food processor and place between two 12-by-16-inch sheets of parchment paper. Roll the dough out with a rolling pin so that it fits evenly between the two
• pieces of parchment. Transfer the dough to a sheet pan and refrigerate for 40 minutes.
• Gently remove the top layer of parchment. Prick the surface of the dough with the tines of a fork so that it doesn't puff too much as it bakes. Dip 3-by-2-inch alphabet cutters into flour and stamp out letters but do not remove them. Place the dough on the sheet pan back into the fridge to firm up.
• Meanwhile, preheat the oven to 350 degrees F and line two sheet pans with parchment paper. Set aside.
• Remove the scored letters from the fridge. Flip the pan onto a flat surface and
• gently peel off the parchment paper. Quickly place the letters onto the prepared pans. The scraps can be rerolled by placing the dough between two 6-by-8-inch pieces of parchment paper and chilling them again.
• Bake the letters for 8 minutes. Rotate the pans and bake until the bottoms are golden brown, 2 to 3 minutes longer. Allow the crackers to cool on the sheet pans. Serve right away or place into an airtight container for 3 to 4 days.

QUICK CHEESY OYSTER CRACKER SNACKS

Steps:

• In a sauté pan add Oyster Crackers about 2 or 3 layers deep.
• Turn the flame on low.
• Spray the oil liberally on the surface of the crackers.
• Before the oil soaks in, liberally sprinkle the Cheddar powder and a little salt.
• "Flip"the crackers in the pan and repeat the last step about 3 or 4 times until they are well coated, tasting as you go, until they reach the flavor that you like.
• Caution: Be careful not to spray the oil into the open flame.
• When you reach the intensity of flavor that you like, remove from the flame and let cool or eat them warm-- ENJOY!
• If you like these-- try other flavors of popcorn seasonings.

CHEEZY FLAX CRACKERS

Steps:

• Puree flaxseed, cashews, red bell pepper, carrot, garlic, lemon juice, sea salt, and agave nectar in a food processor.
• Spread mixture onto nonstick food dehydrator sheets and place into food dehydrator following manufacturer's instructions.
• Dehydrate until dry and crisp, about 18 hours. Flip crackers on sheets after 6 hours.
• Break sheets into pieces for serving.