Chef Munky
Honey Badger
- Joined
- Dec 15, 2008
- Messages
- 2,841
A few trial and errors I've managed to get it right.
Just finished making the best batches yet. These are extremely simple to make. Nothing too drawn out for the ingredients. Most already have the staples hanging around looking for a new home. 30-40 minutes from start to finish and you have some really good munchies.
Cheezy Puffed Crackers
1 1/2 sticks of butter ( Room Temp )
2 Cups AP flour ( sifted )
3 Cups shredded Sharp Cheddar Cheese ( Grated as finely as possible )
1 Tsp Kosher Salt--- Keep it handy, your going to need a little more of it soon.
Good dash of Cayenne Pepper.
Preheat the oven @325
Prepare the cookie sheets with butter
Using the paddle for the KA whip the butter, salt, pepper.
Gradually on low add the flour. Until the mix is finely crumbled.
Still on low setting add the cheese. Mix until the bowl is completely cleaned, The DOH!" should be a soft ball.
Wrap the DOH!" in saran wrap. Let it rest 15 or so minutes on the counter
Keep the Homies out of it
Roll out as thin as possible. 1/8" was good here.
Using a cooking cutter, DOH!" cutter or a pizza wheel cut out the pieces. I used the wheel. Place them on the buttered cookie sheet. Sprinkle the tops with a little Kosher salt.
Bake for about 10-15 minutes. Depending on how toasted you like the puffs. I went 15 minutes. When done slide them on a baking rack to cool.
This recipe filled 2 large sized cookie sheets.
Crispy Ranch Crackers:
Butter the cookie sheets
Bake @350 15-18 minutes
5 Table spoons of Butter ( Room temp )
1/14 Cups of AP flour ( sifted )
1/2 Tsp of Kosher Salt-- Keep it handy.
1 Tsp Baking Powder
6 Tables spoons of Heavy Whipping Cream
1 Table spoon of water ( if the dough after adding the ingredients is a little dry.)
1- 16oz package of Hidden Valley Dip mix. I used the Original. I'm sure Italian Dressing would work for these to.
Whip the butter, salt, and dressing mix until it's fully incorporated.
Sift the flour and baking powder together. Add it to the bowl with the heavy cream.
Mix on low until it forms a soft ball.
If it's not mixing, the DOH!" after a 10 minute run, is too crumbly, now is the time to add the water.
Now it should be ready to play nice.
Roll it into a ball, cover and let it rest 15 minutes or so on the counter.
Roll the dough out to 1/8" using a biscuit cutter the smallest I had was 3"
Cut and place on the buttered cookie sheet. Prick the tops with a fork. Sprinkle on the Kosher salt.
Bake 15-18 minutes. I went 18.
Rack to cool. These should be crispy. If the get a little soggy exposed to the air, they can be re crisped in the oven.
This batch filled 1 large cookie sheet.
Made some Ranch dip for dippin'
Enjoy!
Munky.
Just finished making the best batches yet. These are extremely simple to make. Nothing too drawn out for the ingredients. Most already have the staples hanging around looking for a new home. 30-40 minutes from start to finish and you have some really good munchies.
Cheezy Puffed Crackers
1 1/2 sticks of butter ( Room Temp )
2 Cups AP flour ( sifted )
3 Cups shredded Sharp Cheddar Cheese ( Grated as finely as possible )
1 Tsp Kosher Salt--- Keep it handy, your going to need a little more of it soon.
Good dash of Cayenne Pepper.
Preheat the oven @325
Prepare the cookie sheets with butter
Using the paddle for the KA whip the butter, salt, pepper.
Gradually on low add the flour. Until the mix is finely crumbled.
Still on low setting add the cheese. Mix until the bowl is completely cleaned, The DOH!" should be a soft ball.
Wrap the DOH!" in saran wrap. Let it rest 15 or so minutes on the counter
Keep the Homies out of it
Roll out as thin as possible. 1/8" was good here.
Using a cooking cutter, DOH!" cutter or a pizza wheel cut out the pieces. I used the wheel. Place them on the buttered cookie sheet. Sprinkle the tops with a little Kosher salt.
Bake for about 10-15 minutes. Depending on how toasted you like the puffs. I went 15 minutes. When done slide them on a baking rack to cool.
This recipe filled 2 large sized cookie sheets.
Crispy Ranch Crackers:
Butter the cookie sheets
Bake @350 15-18 minutes
5 Table spoons of Butter ( Room temp )
1/14 Cups of AP flour ( sifted )
1/2 Tsp of Kosher Salt-- Keep it handy.
1 Tsp Baking Powder
6 Tables spoons of Heavy Whipping Cream
1 Table spoon of water ( if the dough after adding the ingredients is a little dry.)
1- 16oz package of Hidden Valley Dip mix. I used the Original. I'm sure Italian Dressing would work for these to.
Whip the butter, salt, and dressing mix until it's fully incorporated.
Sift the flour and baking powder together. Add it to the bowl with the heavy cream.
Mix on low until it forms a soft ball.
If it's not mixing, the DOH!" after a 10 minute run, is too crumbly, now is the time to add the water.
Now it should be ready to play nice.
Roll it into a ball, cover and let it rest 15 minutes or so on the counter.
Roll the dough out to 1/8" using a biscuit cutter the smallest I had was 3"
Cut and place on the buttered cookie sheet. Prick the tops with a fork. Sprinkle on the Kosher salt.
Bake 15-18 minutes. I went 18.
Rack to cool. These should be crispy. If the get a little soggy exposed to the air, they can be re crisped in the oven.
This batch filled 1 large cookie sheet.
Made some Ranch dip for dippin'
Enjoy!
Munky.
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