Rosemaryparmesancheeserefrigeratorcrackers Recipes

ROSEMARY AND PEPPER CRACKERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
• Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
• Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.

ROSEMARY-PARMESAN MASHERS

Steps:

• In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover; simmer 20 to 30 minutes or until potatoes are tender. Drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
• Mash potatoes in pan until no lumps remain. Add broth in small amounts, mashing after each addition (amount of broth needed to make potatoes smooth and fluffy will vary).
• Add oil, rosemary, salt and cheese. Mash vigorously until potatoes are light and fluffy. Cover; let stand 5 minutes. Sprinkle with additional rosemary and Parmesan cheese if desired.

ROSEMARY PARMESAN CHEESE REFRIGERATOR CRACKERS

Steps:

• Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. 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°F
• Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. 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.

PARMESAN CHEESE CRACKERS

Steps:

• In a mixer fitted with a paddle attachment, cream the butter until smooth and fluffy. Add the flour, cheese, and pepper and mix at low speed until blended. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 2 hours. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.) Remove the dough from the refrigerator about 30 minutes before rolling out.
• On well-floured parchment paper, roll out the dough into a rough rectangle, a little less than 1/4-inch thick. The dough will be somewhat delicate and may crack in places, but you can just push the edges together with your fingers. Carefully transfer the dough to the cookie sheet and prick evenly all over with a fork. Cut with a pizza cutter or a knife into 1 1/2-inch squares, making a grid.
• Bake in a preheated 375 degree F oven, just until the crackers turn golden, 15 to 20 minutes. As they come out of the oven, run your pizza cutter or knife again along the grid to separate the crackers (the edges will have baked together a little bit in the oven). Let cool on the pan, then gently separate the crackers with your hands. They will be slightly fragile. Cut the figs in half and serve with the crackers.

PARMESAN-ROSEMARY ICEBOX CRACKERS

Steps:

• Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. 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. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. 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.

FLAKY PARMESAN CRACKERS

Steps:

• Combine flour, Parmesan cheese, butter, salt, and mustard for dough in the bowl of a food processor; pulse until mixture is well combined and resembles bread crumbs. Pour 1/2 of the cream in slowly, with the processor running, until combined. Continue adding remaining cream, a little at a time, until dough has come together in clumps and feels like a damp, but not sticky, slightly over-processed pastry dough.
• Gather dough into a ball, then roll into a log. Wrap in plastic and place in the refrigerator to chill for 30 minutes or longer.
• Preheat the oven to 400 degrees F (200 degrees C).
• Cut dough into quarters, then cut each quarter into 8 pieces. Lightly flour each piece as needed and feed through one of the thinnest settings of a pasta roller to make irregularly shaped, oblong crackers that are about 1/16 inch thick, 2 inches wide, and 8 inches long. Alternatively, use a rolling pin to roll dough out on a lightly floured countertop, and cut into any shape you wish.
• Working in batches, lay crackers on a baking sheet. Brush with beaten egg and sprinkle with Parmesan.
• Bake each batch in the preheated oven until crackers are browned at the edges, golden in the middle, and fully cooked through, 8 to 9 minutes. They will crisp as they cool.

PARMESAN-ROSEMARY CRACKERS

Steps:

• In the bowl of an electric mixer, stir together 1/4 cup warm water with the yeast. Let stand until foamy, about 5 minutes. Add olive oil, flour, salt, honey, and remaining 3/4 cup warm water. Attach to a mixer fitted with the paddle attachment, and mix on low speed for 1 minute. Switch to the dough hook, and mix on medium-low speed until dough is soft but not tacky, 2 minutes. Add cheese and mix for 1 minute more.
• Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour or overnight. Meanwhile, line two baking sheets with parchment.
• Turn out dough onto a lightly floured work surface. Divide dough into 16 equal pieces. Using a pasta machine, pass dough through the second-thinnest setting, dusting generously with flour. Each piece should be about 8 by 5 inches. (Alternatively, you can roll out the dough with a rolling pin.) Transfer pieces of dough to prepared baking sheets. In a small bowl, whisk the egg with 1 tablespoon water; brush over dough. Sprinkle with salt, pepper, and additional cheese, and top with rosemary.
• Preheat the oven to 350°F. Bake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes. Cool on a wire rack. Repeat with remaining dough. Crackers can be kept in an airtight container at room temperature for up to 3 days.
• Parmesan-Rosemary Crackers how-to
• After being rolled out into thin sheets, the dough is brushed with egg wash then sprinkled with grated Parmigiano-Reggiano, ground black pepper, salt, and fresh rosemary.

ROSEMARY-PARMESAN CRACKERS

Steps:

• In a food processor, combine dry ingredients. Add the butter and pulse 10 times until it looks like coarse meal. Add cheese and pulse a couple times. Turn on the motor and add the cream in a slow steady stream. The dough will form into a ball. Take the dough out and roll it into a log a couple of inches in diameter. Wrap it in plastic and refrigerate for at least 3 hours and up to 2 days.
• Heat oven to 325°F; slice dough into 1/8" slices; bake on cookie sheet, covered in parchment paper, for about 20 to 25 minutes or until golden brown. Cool and eat.
• Variation: Cheddar-Cayenne; increase flour to 1 cup; substitute cheddar for Parmigiano-Reggiano and 1/4 tsp cayenne for rosemary.
• Black Pepper-Lemon: increase flour to 1 cup; substitute 1 1/4 tsp cracked pepper for ground pepper and add zest of 2 lemons; substitute asiago cheese for P-R cheese and reduce cream to 3 TBS.

ROSY REFRIGERATOR ROLLS

Steps:

• Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
• Line baking sheets with parchment paper, and set aside.
• Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.