Homemade Cheddar And Pecan Crisps Recipes

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CHEDDAR-PECAN CRISPS



Cheddar-Pecan Crisps image

Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Time 40m

Yield 24 dozen.

Number Of Ingredients 7

2 cups unsalted butter, softened
4 cups shredded sharp cheddar cheese
4-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup finely chopped pecans, toasted

Steps:

  • In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CHEDDAR CHEESE & PECAN CRISPS



Cheddar Cheese & Pecan Crisps image

These flaky savory crackers are wonderful to serve with wine before a meal. You can cut out the crackers as rounds, squares, or in long strips that you twist before baking to form cheese straws. The dough also makes an excellent tart or quiche crust. For an elegant appetizer, roll the dough thinly, cut it into strips, and wrap the strips around blanched asparagus spears. Bake on a greased baking sheet at 400°F until the dough is golden brown. The dough freezes beautifully for up to 3 months (allow 24 hours to thaw in the refrigerator), and the crackers themselves will keep well in an airtight container for 2 to 3 days - if you don't eat them all first.

Provided by Abigail Johnson Dodge

Categories     Appetizers

Yield Yields about 4 dozen crisps.

Number Of Ingredients 9

8 oz. (2 cups) unbleached all-purpose flour
1/8 tsp. baking powder
1 tsp. salt
1/4 tsp. cayenne
7 oz. (14 Tbs.) unsalted butter, cold and cut into chunks
5 oz. sharp cheese, shredded (I use a mix of sharp cheddar and parmesan)
1 large egg
1/2 cup finely chopped pecans (or walnuts)
1 egg yolk mixed with a little water and paprika as a glaze

Steps:

  • Put the flour, baking powder, salt, and cayenne in a food processor. Whiz for a second to blend. Dump in the butter and whiz again until the butter is in small (pea-size) pieces. Add the cheeses, whiz, and finally add the egg and pulse until the mixture just starts to come together.
  • Dump out on a work surface. Sprinkle the nuts onto the pile of dough. Knead by lightly smearing the ingredients together by pushing them away from you with the heel of your hand (this is called fraisage). Shape the dough into a flat disk, wrap in plastic, and chill for an hour or two to let the butter firm up. You can keep the dough in the fridge for 2 days or freeze for a few months (if frozen, thaw in the refrigerator overnight before use).
  • Heat the oven to 400°F. On a lightly floured surface, roll out the dough until it's about 1/4 inch thick. Stamp out shapes or cut shapes with a knife. Put the shapes on an ungreased baking sheet. Reroll the scraps and stamp again.
  • Brush with the glaze and sprinkle with more salt. Bake in the hot oven until golden brown and thoroughly cooked inside, about 14 minutes. To test, break one in half and look; if the center is still light and doughy, bake for a few more minutes. Cool on a rack and store only when completely cool.

CHEDDAR PECAN CRISPS



Cheddar Pecan Crisps image

Categories     Mixer     Cheese     Nut     Appetizer     Bake     Christmas     Picnic     Thanksgiving     New Year's Eve     Cheddar     Pecan     Winter     Poker/Game Night     Shower     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 50 crackers

Number Of Ingredients 7

1 stick (1/2 cup) unsalted butter, softened
8 oz Cheddar, coarsely grated (2 cups)
1 large egg yolk
1/2 teaspoon salt
1/2 teaspoon cayenne
2/3 cup all-purpose flour
2/3 cup pecans, finely chopped

Steps:

  • Preheat oven to 350°F.
  • Beat together butter and Cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients.
  • Roll rounded teaspoons of dough into balls and arrange 3 inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden, 15 to 18 minutes.

HOMEMADE CHEDDAR AND PECAN CRISPS



Homemade Cheddar and Pecan Crisps image

Categories     Appetizer     Bake     Cheddar     Pecan     Chill

Yield makes about 100 crisp

Number Of Ingredients 7

1 pound extra-sharp cheddar, grated
1 cup plus 1 tablespoon butter
1 1/3 cups pecans
Kosher salt
2 cups all-purpose flour
1 1/4 teaspoons cayenne pepper
1/2 teaspoon black pepper

Steps:

  • Preheat the oven to 350°F.
  • Coarsely grate the cheddar cheese, and transfer it to the bowl of an electric mixer fitted with the paddle attachment. Cut the two sticks of butter into sixteen pieces, and scatter the pieces over the cheese. Let the cheese and butter soften. Place the pecans in one layer on a baking sheet, and toast them in the oven until they are a shade darker and fragrant, 7 to 8 minutes. While the nuts are still warm, transfer them to a medium bowl and toss with the remaining tablespoon of butter (the hot nuts will melt the butter) and salt to taste. Cool the nuts completely, then finely chop.
  • Add the chopped pecans, flour, a pinch of salt, cayenne, and black pepper to the bowl of the mixer, and beat the ingredients at medium speed until the mixture pulls together into a dough, about 2 minutes.
  • Divide the dough into eight pieces. On a sheet of waxed paper, roll each piece of the dough into a log 1 inch in diameter, and wrap the logs tightly in waxed paper and foil. Chill the logs for at least 8 hours and up to 1 week. The dough will keep frozen for 2 months.
  • Preheat the oven to 350°F.
  • Working with one log at a time, cut the log crosswise into 1/8-inch-thick slices, and arrange the slices 1/2 inch apart on parchment-lined baking sheets. Bake the crisps in batches until they are golden and just firm to the touch, 10 to 12 minutes. Cool the wafers on the baking sheet. Stored in an airtight container at room temperature, the wafers will keep for up to 4 days.

SOUTHERN PECAN CRISPS



Southern Pecan Crisps image

Provided by Food Network

Categories     dessert

Time 37m

Yield 20 pastries

Number Of Ingredients 5

1/2 package (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1/2 cup packed brown sugar
2 tablespoons butter OR margarine, melted
1/3 cup chopped pecans
Confectioners' sugar

Steps:

  • THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix brown sugar, butter and pecans.
  • UNFOLD pastry on lightly floured surface. Roll into 15"x 12" rectangle. Cut into 20 (3") squares. Press squares into bottoms of 3" muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each.
  • BAKE 12 min. or until golden. Remove from pans. Let cool. Sprinkle with confectioners' sugar. Makes 20 pastries.

CHEDDAR BISCUITS WITH PECANS



Cheddar Biscuits with Pecans image

This savory Southern hors d'oeuvre can be made up to a week in advance, giving you more time to enjoy your guests on Thanksgiving Day.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 30

Number Of Ingredients 8

4 ounces sharp cheddar cheese, grated
1/2 cup (1 stick) unsalted butter, room temperature
1 cup all-purpose flour
1 teaspoon coarse salt
Pinch cayenne pepper
30 pecan halves
2 egg whites, lightly beaten
Paprika

Steps:

  • Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
  • Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.
  • Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

PEAR AND CHEDDAR CRISP



Pear and Cheddar Crisp image

An unusual combination but very good. Peeled or unpeeled pears of any type will do.

Provided by TerryWilson

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 1h

Yield 6

Number Of Ingredients 10

6 cups peeled and sliced Bosc pears
1 tablespoon fresh lemon juice
½ cup light brown sugar, packed
3 tablespoons cornstarch
¾ teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup shredded sharp Cheddar cheese
½ cup all-purpose flour
½ cup light brown sugar, packed
¼ cup unsalted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
  • Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
  • Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
  • Bake in the preheated oven until top is golden brown, about 45 minutes.

Nutrition Facts : Calories 395.4 calories, Carbohydrate 73.7 g, Cholesterol 30.2 mg, Fat 11.1 g, Fiber 5.6 g, Protein 4.2 g, SaturatedFat 6.9 g, Sodium 72.2 mg, Sugar 51.9 g

PECAN CHEDDAR SNACKS



Pecan Cheddar Snacks image

Once you take a bite of these crisp and chewy cheese balls, you'll surely want more. I make them for the holidays and other special occasions, and I keep some in the freezer so they're ready to serve anytime. -Nellie Webb, Athens, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-3 servings.

Number Of Ingredients 8

1/2 cup all-purpose flour
1 tablespoon biscuit/baking mix
Pinch cayenne pepper
1/4 cup butter, softened
1/2 cup shredded cheddar cheese
1 egg, beaten
1 cup crisp rice cereal
1/2 cup chopped pecans

Steps:

  • In a bowl, combine the flour, biscuit mix and cayenne. Stir in butter until crumbly. Add cheese and egg; mix well. Stir in cereal and nuts., Shape into 1-1/2 in. balls; place on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 483 calories, Fat 37g fat (15g saturated fat), Cholesterol 132mg cholesterol, Sodium 405mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.

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