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  #1  
Old 09-03-2006, 02:59 PM
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Default Make your own Cheese Crackers

2 sticks butter
2 cups grated sharp cheddar
2 cups plain flour
1/8 or 1/4 tsp ground red pepper
dash of worcester sauce (spelling?)

Cream butter in bowl Add cheese, flour, red pepper and worcester. Mix well and then chill well. Use a melon baller or tsp to make balls and flatten on greased pan with fork. Grease pan with crisco....spray makes them brown too much and taste funny. Bake at 350 for about 10 to 12 minutes. Will be a light golden color. Do not brown.
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Old 09-03-2006, 06:58 PM
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Very simple yet looks delicious - I love the idea of making these for an afternoon snack or movie night. Thanks!


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Old 09-05-2006, 04:54 PM
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yum, thank you leanne
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Old 03-18-2008, 11:46 AM
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Wow, just came across this recipe... what a $ saver this is.
No more buying over priced packaged crackers.
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Old 03-19-2008, 02:44 AM
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great idea....and you know exactley what is in them!!! Gonna try and make some for me and DS...thanks for sharing!!!
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Old 11-03-2008, 06:38 AM
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Default Cheesy Gelt Crackers

These tasty Cheddar cheese crackers are great not only as edible gelt for Hanukkah, but also a great appetizer cracker for any occasion, party, or just as a snack. You may make the dough in advance and freeze.

Prep Time: 15 minutes
Cook Time: 12 minutes

Ingredients:

8 ounces (about 2 cups packed) sharp Cheddar cheese, shredded
1/2 cup (1 stick) butter or margarine
1 cup all-purpose unbleached white flour
1 teaspoon Worcestershire sauce
2 teaspoons onion powder
1/8 teaspoon cayenne pepper
Sesame seeds

Preparation:

Place Cheddar cheese, butter, flour, Worcestershire sauce, onion powder, and cayenne pepper in the bowl of a food processor fitted with the metal blade (or a heavy-duty mixer). Blend until a dough forms.

Divide dough in half and shape each into a log about 1 inch in diameter and 12 inches long. Roll logs in sesame seeds to coat. Wrap each log tightly in plastic wrap and refrigerate at least 4 hours or overnight.

When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper, nonstick foil, or Silpats.

Slice dough into 1/4-inch thick rounds and place on prepared baking sheets. Bake 10 to 12 minutes until lightly browned and firm. Let rest for 5 minutes and move to wire racks to cool. Store in an airtight container to keep them crispy.

Note: You can freeze the logs of dough after wrapping. Let thaw slightly in the refrigerator before cutting to bake, but be sure the dough remains cold enough to slice.

Yield: about 7 dozen cheesy gelt coin wafers
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