Homemade Squeeze Cheese And Crackers Recipes

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HOMEMADE CHEESE CRACKERS RECIPE BY TASTY



Homemade Cheese Crackers Recipe by Tasty image

Here's what you need: shredded cheddar cheese, unsalted butter, salt, flour, ice water

Provided by Claire Nolan

Categories     Snacks

Yield 6 servings

Number Of Ingredients 5

8 oz shredded cheddar cheese
4 tablespoons unsalted butter, room temperature
1 teaspoon salt
1 cup flour
2 tablespoons ice water

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
  • Once combined, mix in the flour and add the ice water one tablespoon at a time.
  • The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
  • Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
  • Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
  • Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
  • Place the separated crackers on a parchment paper-lined baking sheet.
  • Bake for 13 minutes, or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 11 grams, Sugar 0 grams

BIG CHEESE SQUEEZE



Big Cheese Squeeze image

There are times (your team just lost by a lousy field goal) when our appetites should be free to comfort us without having to bow to the culinary censorship of our consciousness. What could possibly get us through the winters of our discontent like the warm embrace of melted cheese nestled between perfectly crisped bookends of toast? That's right: nothing.

Provided by Alton Brown

Number Of Ingredients 5

2 slices of bread, cut thin (as far as bread selection goes, all I'll say is the bigger the loaf the bigger the sandwich)
1 teaspoon (or more) smooth Dijon mustard
1 cup Grated cheese
Semi-hard, semi-soft combo like smoked gouda and Gruyere or Fontina with a young Asiago.
Good quality olive oil for spritzing.

Steps:

  • Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat.
  • Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread.
  • Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don't soak.
  • When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the smaller one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft.
  • Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3 to 5 minutes.
  • Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It's perfect ... better than mom's. (no reason to tell her)
  • Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost ... there's always next year.

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