Parmesanpeppercrackers Recipes

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PARMESAN AND THYME CRACKERS



Parmesan and Thyme Crackers image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 30 to 36 crackers

Number Of Ingredients 6

1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
  • Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

BAREFOOT CONTESSA'S PARMESAN BLACK PEPPER CRACKERS -INA GARTEN



Barefoot Contessa's Parmesan Black Pepper Crackers -Ina Garten image

I saw Ina make these on her cooking show. The episode was entitled "Bed and Breakfast". I made them and my husband said they are like a savory Parmesan cookie, because they are thicker than a cracker. They were super easy to make and taste nice! The house smelled of yummy parmesan, while they were baking.

Provided by Juenessa

Categories     Lunch/Snacks

Time 40m

Yield 30-36 crackers

Number Of Ingredients 6

12 tablespoons butter (1 1/2 sticks)
3 ounces grated parmesan cheese
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leave
1/2 teaspoon fresh ground black pepper

Steps:

  • Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. (**I think this is where personal preference and maybe even altitude will effect the outcome of these crackers. I started out with 1 stick of butter, then blended all the other ingredients together. The "dough" was too crumbly and looked like a struesel topping that you would put on top of muffins or a coffee cake. The one stick of butter is what Ina calls for in her recipe. I think this is a typo. I added another 1/2 stick of butter to the flour mixture, and then beat it with the paddle attachment on my mixer. This is when the "dough" balled up and looked right. So, I think this recipe needs between 1 stick and 1 1/2 sticks. You might even get by with 1 1/4 sticks.).
  • Add the Parmesan, flour, salt, thyme and pepper and combine.
  • Dump the dough on a lightly floured board and roll into a 13-inch long log.
  • Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Cut the log crosswise into 1/4 to 1/2-inch thick slices.
  • Place the slices on a sheet pan and bake for 22-25 minutes.
  • **Cook time does not include freezing the dough for between 15-30 minutes (mine were hard enough to easily cut at 15 minutes).

Nutrition Facts : Calories 72, Fat 5.5, SaturatedFat 3.4, Cholesterol 14.7, Sodium 98.6, Carbohydrate 4.1, Fiber 0.1, Protein 1.7

PARMESAN PEPPER SPRITZ CRACKERS



Parmesan Pepper Spritz Crackers image

Make and share this Parmesan Pepper Spritz Crackers recipe from Food.com.

Provided by Chef Eva-Maria

Categories     High Protein

Time 30m

Yield 7 Dozen

Number Of Ingredients 8

1 1/2 cups flour
1/2 teaspoon cracked pepper
1/2 teaspoon white pepper
1/2 teaspoon salt
2 cups grated parmesan cheese or 8 ounces grated parmesan cheese
1/2 cup butter, softened
2 garlic cloves, finely minced
1/3 cup milk

Steps:

  • Preheat oven to 375 degrees. In a small bowl, combine the flour, black pepper, white pepper and salt. J.

Nutrition Facts : Calories 346.5, Fat 22, SaturatedFat 13.6, Cholesterol 61.6, Sodium 725.1, Carbohydrate 22.7, Fiber 0.8, Sugar 0.3, Protein 14.4

LEMON-PEPPER PARMESAN CRACKERS



Lemon-Pepper Parmesan Crackers image

Categories     Bread     Bake     Cocktail Party     Parmesan     Lemon     Gourmet

Yield Makes about 44 crackers

Number Of Ingredients 7

1 1/2 cups finely grated fresh Parmesan (about 1/4 pound)
3/4 cup all-purpose flour
1 teaspoon freshly grated lemon zest
3/4 teaspoon coarsely ground black pepper plus additional for sprinkling the crackers
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1 tablespoon plus 2 teaspoons water
1 teaspoon fresh lemon juice

Steps:

  • In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)
  • Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.

ROSEMARY AND PEPPER CRACKERS



Rosemary and Pepper Crackers image

Provided by Valerie Bertinelli

Categories     appetizer

Time 42m

Yield 6 servings

Number Of Ingredients 8

1 1/4 cups all-purpose flour, plus for dusting
1/2 cup grated Parmesan
1 teaspoon fresh rosemary, minced
1/2 teaspoon coarsely ground black pepper
Pinch cayenne
Kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup heavy cream, plus up to 2 tablespoons

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.

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