JALAPENO CHEDDAR CRACKERS
Provided by Ina Garten
Time 1h40m
Yield 32 to 34 crackers
Number Of Ingredients 10
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.
SPICY CRACKERS
These are soooo easy and soooo good. I get requests for them all the time. I make them atleast once a week. They go really good with chicken salad, spinach dip, or just by themselves.
Provided by Patty Clare
Categories Crackers
Time 5m
Number Of Ingredients 4
Steps:
- 1. Place 1 box ZESTA saltine crackers in a large bowl with a sealable lid. In a separate bowl whisk together the remaining ingredients. Drizzle mixture over crackers. Seal lid on bowl and turn bowl over and over for about 10 minutes to make sure all crackers are coated. Crackers are much better if they are allowed to set for 1 day. This allows them to absorb all of the oil and flavoring.
SPICY CORNMEAL CRACKERS
From the Baker's Dozen cookbook. Beautiful crackers! You may cook both sheets of crackers at once if you have 2 baking stones, however, halfway though the baking time, switch the sheets so that they bake more evenly. If you allow for the dough to chill for 1hr+ it may crack and need to sit for 10 minutes to lose its chill. Overmixing the dough will make your crackers tough, so be careful! Prep time does not include chilling.
Provided by Roosie
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
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.
SPICY CRACKERS
I had these at a retirement party and had never seen saltines fixed this way. They are cheap, easy and yummy.
Provided by Ycooks2
Categories Lunch/Snacks
Time 1h15m
Yield 5 each, 33 serving(s)
Number Of Ingredients 6
Steps:
- Divide crackers into gallon baggies. Combine the rest of the ingredients in a bowl and whisk together. Divide mixture and pour into each baggie. Close baggie and agitate the crackers. Turn crackers in bag every 15 minute for about an hour.
Nutrition Facts : Calories 140.5, Fat 10.5, SaturatedFat 0.9, Sodium 147.8, Carbohydrate 10.5, Fiber 0.6, Sugar 0.2, Protein 1.4
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