SNACK'S
SNACK'S
Akpith
(Corn/maize and bean flour snack)
Aunt Annie's Pretzels
CHEDDAR CORNMEAL CRACKERS
Cheddar Crackers
Cheese Spritz Straws
Diabetic Kid's
Snackin' Corn
FONDUE CRACKERS
GOBLIN GOOD GORP
GRANOLA GORP
GREAT GORPIES
Grunch
HAZELNUT CRACKERS
Hiker Cereal
LEMON-PEPPER
PARMESAN CRACKERS
Maple Snow (Canada)
Mix & Match
Cereal Gorp *
MUSTARD CHEDDAR CRACKERS
Nutty Chocolate Popcorn
Old-Time Popcorn Balls
Parmeasan Straws
PECAN BLUE CHEESE
CRACKERS
PEPPER JACK CRACKERS
Popcorn--Cock-Trail Mix
POPPY CHEDDAR MOON
CRACKERS
Poppycock
Potato Cheese
Rice Trail Mix
SAVORY TRAIL MIX
Soynuts
SPICED CHEESE STRAWS
SPICY CUMIN CHEESE STRAWS
Spicy Parmesan Wafers
Stewed Fruit Mix
Strawberry Jam
Super Crunchy Snack Mix
*********************************************************************
Akpith
(Corn/maize and bean flour snack)
Yield: 6 servings
1 1/2 c Corn/maize meal
1/2 c Soy flour
1 1/2 tb Baking powder
1/2 ts Chili powder (optional)
Sugar to taste
1 c Water
Oil
Salt and pepper
Corn/maize was introduced to Africa from Latin America by
the
Portuguese, mainly to provision their slave ships. The grain
was quickly
accepted because it grew rapidly and undemanding in
cultivation. The
name 'maize' comes from 'mahiz', the word used by the
Caribbean Taino
Indians from whom the Europeans probably first learned about
the crop.
in North American the English settlers were shown it by local
Indians.
'Corn' was a general name given to any grain, so they called
it simply
'Indian corn'.
Columbus noted that maize was "most tasty boiled,
roasted or ground into
flour". And in southern Ghana today a common food is
'kenkey', fermented
corn/maize flour balls, wrapped in corn/maize leaves and
steamed.
Akpith, this recipe, is more straightforward.
DIRECTIONS:
===========
In a large saucepan, boil the water and then in half of the
corn/maize
meal and all the soy flour to make a thick porridge. Add the
baking
powder, chili powder if using and sugar; season.
Cook this for 10 minutes over a low heat, stirring
constantly. Then
remove the pan and set aside to cool for 10 minutes or so.
At this point, mix in the remaining corn/maize meal and
combine
thoroughly, adding water to produce a stiff dough.
Now pour enough oil into a pan or wok to give a depth of
around 2 inches
(5 cms), and heat up. While it is warming mould the dough into
balls
about 1 inch (2.5 cms) in diameter.
With the oil sizzling hot, slide 4 or 5 balls carefully
into the pan and
cook for 2-3 minutes until they are golden brown.
BACK TO INDEX:
****************************************************************************
Poppycock
Yield: 16 cups
16 c Popcorn , popped
1 c Margarine
1/3 c Sugar
1/2 ts Cream of tartar
1/2 c Corn syrup
Cook syrup for 5 min. in a large frypan. Take off the heat
and add 1/2
tsp baking soda and 1 tsp vanilla. Stir in the popcorn, then
spread on
greased sheet to cool. Then eat!
BACK TO INDEX:
****************************************************************************
FONDUE CRACKERS
Servings: 80
1 1/2 c All-purpose flour Margarine, softened
1/4 ts Salt 1/2 lb (8 ounces) Swiss cheese,
1/4 ts Freshly ground pepper Shredded (2 to 2-1/2 cups,
1/8 ts Nutmeg Loosely packed)
4 tb (1/2 stick) butter or 1/4 c Water
"If you want the flavor of cheese fondue, but don't
want the fuss and
commotion, try these crackers. You may never bother with the
real thing
again. These cheese crackers are very rich, but very light.
They are
excellent with a light Alsatian Gewurztraminer or Grey
Riesling. 325~F.
25 to 30 minutes Preheat the oven to 325~F.
In a large bowl or in the food processor, mix the flour,
salt, pepper,
and nutmeg. Cut in the butter until the mixture resembles
coarse meal.
Add the cheese and blend until it is evenly coatd. Blend in
the water to
form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a
floured surface
of pastry cloth, roll out to about 3/8 inch thick. Cut into
bite-sized
squares (about 1 inch by 1 inch). Arrange on an ungreased
sheet, making
sure the edges of the crackers are not touching.
Bake for 15 minutes. Turn the crackers over and continue
baking another
10 to 15 minutes, until medium brown. These crackers should be
crisp.
Cool them on racks. Yield: 70-80.
VARIATIONS: For a more traditional fondue taste, add 1
teaspoon Kirsch
or cherry liqueur when adding the water. And use two different
types of
Swiss cheese, such as Gruyere and Emmenthaler.
BACK TO INDEX:
****************************************************************************
Maple Snow (Canada)
Yield: 4 children
------------------------INGREDIENTS-----------------------------
1 c Of clean snow;->OR<- 1 Tray of ice cubes;
1/2 c Maple syrup;
-------------------------EQUIPMENT------------------------------
Pan or bowl
Measuring cup
Saucepan
4 small paper cups
Tablespoon
How to Make: Fill a pan with snow. Be sure it is clean.
Have all your
ingredients ready before you bring in the snow, so it doesn't
have time
to melt. If there isn't any snow, make crushed ice. An easy
way to do
this is wrap a few cubes of ice at time in a kitchen towel and
pound
them with a heavy object, such as a rolling pin. Put the
crushed in a
bowl. Continue until all the cubes are crushed. Heat the maple
syrup in
the saucepan over low heat for about two minutes until it is
warm.
Remove it from the heat. Fill each paper cup with enough snow
or ice to
make a rounded top. Drop a tablespoon or more of maple syrup
on top of
the snow or ice. Note: You can use either pure maple syrup or
maple-flavored syrup for this recipe.
STORY: In the center of Canada's flag is a red maple leaf-a
symbol of
Canada's many maple trees. No wonder everyone likes to turn
out in the
early spring to help collect the sweet liquid from the sugar
maples. The
snow is still on the ground. The sap is gathered and boiled
down into
maple syrup. As a special treat, the hot syrup is poured over
fresh
snow. With cider and doughnuts, cups of sweet Maple Snow make
festive
refreshments at a sugaring-off party.
BACK TO INDEX:
****************************************************************************
Potato Cheese
Potato cheese is made from cows', goats' or ewes' milk. The
curd is made
from sour milk or with rennet. Potatoes are peeled, boiled and
mashed or
put through a sieve, then added to the curd in various
proportions such
as 2 parts potatoes to 3 parts curd. Salt and caraway seed are
added to
taste. The mixture is dried three to four days, then mixed
again and
placed in a cheese form for 24 hours. The cheese is removed
from the
press when firm. Cure it two weeks.
BACK TO INDEX:
******************************************************************************
Soynuts
Yield: 1 servings
1 ea Soaked soybeans
1 ea Seasonings
Spread soaked soybeans on an oiled cookie sheet and roast
in 350 degree
oven for about 30 mins, stirring occasionally, until they are
golden
brown.
Remove from oven and season to taste with a sprinkle of
plain or garlic
salt; for a spicier version, add some cayenne pepper, or Cajun
seasoning
mix.
Cool completely and store in an airtight container.
BACK TO INDEX:
****************************************************************************
Aunt Annie's Pretzels
1 1/2 cup warm water
1 1/8 tsp active dry yeast (1 1/2 pkg)
2 tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tbsp baking soda
to taste coarse salt
2 - 4 tbsp butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to
dissolve. Add
sugar, salt and stir to dissolve; add flour and knead dough
until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath
with 2 cups warm
water and 2 tbsp baking soda. Be certain to stir often. After
dough has
risen, pinch off bits of dough and roll into a long rope*
(about 1/2
inch or less thick) and shape. Dip pretzel in soda solution
and place on
greased baking sheet. Allow pretzels to rise again. Bake in
450¡ oven
for about 10 minutes or until golden. Brush with melted butter
and
enjoy!
Toppings:
after you brush with butter try sprinkling with coarse salt.
or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of
butter in a shallow bowl (big enough to fit the entire
pretzel) and in
another shallow bowl make a mixture of cinnamon and suagr. Dip
the
pretzel into the butter, coating both sides generously. Then
dip again
into the
cinnamon mixture.
* The longer and thinner you can make the dough rope, the more
like
BACK TO INDEX:
**************************************************************
Nutty Chocolate Popcorn
12 cups popped popcorn
Vegetable cooking spray
2 cups chopped pecans
1 cup sugar
2/3 cup light corn syrup
2 tablespoons butter or margarine
1 package (6 ounces) semisweet chocolate chips
1 teaspoon vanilla-butter-nut flavoring
Preheat oven to 250 degrees. Place popcorn in a large
roasting pan
sprayed with cooking spray. In a heavy medium saucepan,
combine pecans,
sugar, corn syrup, and butter over medium-high heat. Stirring
constantly, bring to a boil; remove from heat. Stir in
chocolate chips
and vanilla-butter-nut flavoring, stirring until chocoate
melts. Pour
over popcorn; toss until popcorn is well coated. Bake popcorn
1 hour,
stirring every 15 minutes. Spread on waxed paper and allow to
cool.
Break into pieces. Store in an airtight container in a cool
place.
Yield: about 17 cups
BACK TO INDEX:
**************************************************************
Super Crunchy Snack Mix
4 cups Popcorn
2 cups Super Golden Crisp cereal
2 cups Mini marshmallows
2 cups Semi sweet chocolate pieces
1 cup Peanuts
1 cup Raisins
Combine all ingredients. Makes 11 cups.
BACK TO INDEX:
**************************************************************
Strawberry Jam
4 C Strawberries, halved
1/2 C Concentrated White Grape Juice (Simmered Down From 1 1/2
Cups)
2 1/2 Tb Lemon juice
1/4 Ts Grated lemon rind
1 1/2 Tb Unflavored Gelatin (1 1/2 Envelops)
Place berries juices and lemon rind in saucepan. mash
berries slightly
to release juice. heat to boiling. Sprinkle with unflavored
geltatin.
Remove from heat, skim and pack into hot jars with hot lids.
coool to
room temperature before freezing. Because this is stored in
the freezer,
you may use any airtight, leakproof freezer container for
sotrage, even
plastic containers. Tastes better if allowed to sit for a
week. freezes
beautifully for up to 6 months.
BACK TO INDEX:
**************************************************************
Hiker Cereal
Yield: 6 Cups
3 c Oatmeal
1 c Wheat germ
1 c Chopped pecans
1 c Slivered almonds
3/4 c Packed brown sugar
At home, mix ingredients and spread on cookie sheets.
Toast in 250øF oven for an hour. Cool, and store in
plastic bag. Chopped dried fruit can be added. Makes
about 6 cups.
BACK TO INDEX:
**************************************************************
Stewed Fruit Mix
Yield: 1 Servings
6 oz Dried fruit(prunes, apples,raisins, etc.)
2 tb Brown sugar
Dash of cinnamon, nutmeg, allspice
At home, chop fruit into small pieces, and store with
brown sugar and spices in plastic bag. In camp, cover
fruit with water, and simmer for 10 minutes or until
tender and plump.
BACK TO INDEX:
**************************************************************
Grunch
Yield: 2 Cups
1 c Peanut butter
1/2 c Honey
1/2 c Crushed graham crackers
1/4 c Powdered skim milk
3 tb Cinnamon
1 tb Powdered cloves
At home, mix ingredients. Store in plastic container and
place in the
refrigerator to harden overnight. Store in a plastic squeeze
tube for
easy carrying. Makes two cups.
BACK TO INDEX:
**************************************************************
SAVORY TRAIL MIX
Yield: 12 Cups
4.00 c Cubed sourdough bread (1")
2.00 ts Olive oil
0.50 c Hulled pumpkin seeds
2.00 tb Parmesan cheese; grated
Freshy ground pepper
2.50 c Mini pretzels
0.33 c Shelled pistachios
0.33 c Roasted peanuts
4.00 c Spiced Veggie Crisps
Prehaet oven to 375 degrees F. Put the bread ina bowl and
drizzle the
oil over it while turning the cubes. Spread on a baking sheet
and bake
lightly until browned and crisp, about 15 minutes, stirring
twice.
Meanwhile put pumpkin seeds in a skillet over medium-low and
stir
constantly until they begin to pop. Set aside. Put hot
croutons in a
large bowl and toss with the Parmesan and pepper. Add pumpkin
seeds,
pretzels, pistachios, peanuts and vegetables. Toss well. Store
in
self-sealing plastic bags
BACK TO INDEX:
**************************************************************
GRANOLA GORP
Yield: 8 Servings
3.00 c Granola (any flavor)
3.00 oz Chow mein noodles
1.00 c Salted peanuts
0.50 c Dates; cut up
0.50 c Dried apricots; cut up
0.50 c Raisins
0.25 c Margarine; melted
6.00 oz Semisweet chocolate chips OR butterscotch chips
1.50 c Oyster crackers
0.75 c Roasted pumpkin kernals
0.75 c Flaked -OR- shredded coconut
0.75 c M & M's
0.75 c Salted cashews
0.75 c Dried banana chips
0.50 c Salted sunflower nuts
0.50 c Dried apples; cut up
Heat oven to 350~. Mix granola, noodles, peanuts, apricots
and raisins.
Pour margarine over granola mixture; toss until evenly coated.
Spread in
9x13" ungreased pan. Bake, uncovered, stirring
occasionally, 15 minutes;
cool. Stir in the chips. Store in tightly covered container.
VARIATIONS
: Add any combination of the above variations with the
granola. If using
M & M's, add with the chips.
BACK TO INDEX:
**************************************************************
Rice Trail Mix
Yield: 10 cups
2 c Crispy rice & corn squares -- (bite-size)
2 c Puffed rice
2 c Crispy rice squares -- (bite-size)
1 c Dried banana chips
1 c Dry roasted peanuts
1 c Chocolate candies
1 c Seedless raisins
Combine all ingredients. Store in tightly covered
container.
BACK TO INDEX:
**************************************************************
Popcorn--Cock-Trail Mix
Yield: 4 Servings
1/4 c Unpopped corn (8 cups
Popped)
4 T Butter
1 1/2 c Dark raisins
Pop popcorn. Melt butter. Drizzle butter over unseasoned
popcorn
and toss until well blended. Add the raisins and toss until
well
blended.
BACK TO INDEX:
**************************************************************
Mix & Match
Cereal Gorp *
Yield: 6 cups
--------------------CEREALS - 3 CUPS
OF-------------------------
Cheerios
Cinnamon toast crunch
Country corn flakes
Golden grahams
Kix
Trix
Wheaties
----------------------NUTS - 1 CUP
OF---------------------------
Almonds
Mixed nuts
Peanuts
Pecans
Pumpkin seeds
Sunflower seeds
Walnuts
---------------------FRUITS - 1 CUP
OF--------------------------
Banana chips
Dates; chopped
Currants
Dried apricots
Dried fruit bits
Flaked coconut
Raisins
------------------SWEET EXTRAS - 1 CUP
OF-----------------------
Butterscotch chips
M&M's
Reeses' pieces
Chocolate chips
Mini marshmallows
Peanut butter chips
Vanilla milk chips
Choose one from each category or a combination of more than
one,
totaling amount for that group. Cereal: 3 cups of, nuts: 1 cup
of,
fruits: 1 cup of, sweet extras: 1 cup of. Store in airtight
containers.
BACK TO INDEX:
**************************************************************
GREAT GORPIES
Yield: 36 Servings
1 c Margarine
1 c Brown sugar
1 Handful* raisins
1 Handful* peanuts
1 Handful* chocolate chips
2 c Flour (white or half white and half whole-wheat)
1 ts Baking soda
2 ts Milk
Cream shortening and sugar till smooth. Add all the
handfuls. Mix well,
then add combined flour and baking soda. Add milk. Drop by
tablespoons
on greased cookie sheet. Bake at 350~ about 10 minutes or
until done.
Leave on cookie sheet a minute or two before lifting them off,
as they
might crumble. Makes 3 doz. *Handfuls are adult handfuls. If
children
are making this they will need 2-3 handfuls. Ratio of handfuls
can be
adjusted - you might want to go heavier on the raisins and
peanuts and
lighter on the chocolate chips.
BACK TO INDEX:
**************************************************************
GOBLIN GOOD GORP
Yield: 5 Cups
2 c Peanuts
1 c Bite-sized chocolate
-sandwich cookies
1 c Candy corn
1/2 c Goldfish crackers
1/2 c Raisins
In large bowl, combine all ingredients. Store in covered
container.
Makes 5 cups.
BACK TO INDEX:
**************************************************************
Diabetic Kid's
Snackin' Corn
9 servings
9 cup Corn, popped
1 tablespoon Butter or margarine
1/3 cup Peanut butter
Pop the corn. This recipe is calculated on corn popped in
an air type
popper without added fat for fewer calories.
Over low heat melt the butter or margarine with peanut
butter until
runny. Drizzle over the popcorn and mix well. Spread in
shallow baking
pans and bake in a 375 degree oven for 10 minutes, stirring 2
or 3
times. The corn will crisp and topping will set.
BACK TO INDEX:
**************************************************************
LEMON-PEPPER
PARMESAN CRACKERS
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
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.
Makes about 44 crackers
BACK TO INDEX:
**************************************************************
PEPPER JACK CRACKERS
These delicate, buttery crackers make excellent
accompaniments to
cocktails. After a few days they become somewhat softer but
can be
recrisped in a 300°F, oven for 5 minutes.
1 stick (1/2 cup) unsalted butter, softened
1/2 pound pepper Jack cheese, grated coarse
1 large egg, separated
1 teaspoon salt, or to taste
3/4 teaspoon cayenne, or to taste
1 cup all-purpose flour
Preheat oven to 375°F. and grease two baking sheets.
In a food processor blend together butter and cheese until
smooth. Add
egg yolk, salt, and cayenne and blend until combined. Add
flour and
blend until mixture just forms a dough.
Working in batches, transfer dough to a pastry bag fitted
with a
7/8-inch-wide ribbon tip and pipe dough in long strips 2
inches apart on
baking sheets. (Alternatively, working in batches, dough may
be
transferred to a cookie press fitted with a ribbon disk and
pressed out
in long strips 2 inches apart on baking sheets.) Dough strips
may break
in places but repairs are not necessary, as strips will be cut
later.
In a small bowl whisk together egg white and a pinch salt
until just
combined. Brush each strip of dough with some egg white and
bake in
batches in middle of oven until golden brown, about 10 to 15
minutes.
While crackers are still hot, slice diagonally into 1
1/2-inch-long
pieces and cool completely on racks. Crackers keep in airtight
containers 5 days.
Makes about 95 crackers
BACK TO INDEX:
**************************************************************
PECAN BLUE CHEESE
CRACKERS
1 1/2 cups pecan halves
1 large egg
1 stick (1/2 cup) unsalted butter, softened
1/2 pound Saga blue cheese, softened
1 cup all-purpose flour
In a preheated 350°F oven toast 1/2 cup pecans, about 7
minutes, and
cool. Finely chop toasted pecans and separate egg. In a bowl
with a fork
cream butter and Saga until smooth. Add egg yolk, stirring
until
combined well. Add flour and chopped pecans and stir until
mixture just
forms a dough.
Halve dough and on separate sheets of wax paper form each
half into a
12- by 1 1/4-inch log, using wax paper as a guide. Freeze
logs, wrapped
in wax paper, just until firm, about 30 minutes.
Preheat oven to 375°F. and lightly grease 2 large baking sheets.
Cut logs crosswise into 1/4-inch-thick slices and arrange
slices about
1/2 inch apart on baking sheets. Top each cracker with a
remaining pecan
half, pressing slightly into dough. Brush tops of crackers,
including
pecans, with lightly beaten egg white. Bake crackers in
batches, if
necessary, in upper and lower thirds of oven, switching
position of
sheets halfway through baking, until golden brown, about 12
minutes
total. With a spatula transfer crackers to paper towels to
blot and
transfer to a rack to cool.
Each log makes about 45 crackers.
BACK TO INDEX:
**************************************************************
CHEDDAR CORNMEAL
CRACKERS
Can be prepared in 45 minutes or less.
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 teaspoons double-acting baking powder
2 tablespoons unsalted butter, melted and cooled
1 large egg
1 cup grated sharp Cheddar
In a blender blend together the cornmeal, the flour, the
salt, the
sugar, and the baking powder, add the water, the butter, and
the egg,
and blend the mixture for 15 seconds. Scrape down the sides,
add the
Cheddar, and blend the batter for 5 seconds, or until it is
combined
well. Spread 1/4 cup measures of the batter into 4-inch
circles on
buttered sheets and bake the crackers in batches in the middle
of a
preheated 400°F. oven for 6 minutes. Turn the crackers and
bake them for
5 to 6 minutes more, or until they are crisp. The crackers
keep in an
airtight container for 1 week.
Makes about 10 crackers
BACK TO INDEX:
**************************************************************
MUSTARD CHEDDAR
CRACKERS
1 pound sharp Cheddar
2 sticks (1 cup) unsalted butter, softened
1 large egg yolk
1/4 cup Dijon mustard
2 tablespoons dry mustard
1/4 cup black* or yellow mustard seeds
2 teaspoons salt
2 cups all-purpose flour
Coarsely grate Cheddar. In a food processor fitted with
steel blade
blend butter and cheese until smooth. Add remaining
ingredients, pulsing
until just combined. In a bowl chill dough, covered, 15
minutes.
Halve dough and on a lightly floured surface roll into two
12-inch logs.
Chill logs, wrapped in wax paper and foil, until firm, at
least 2 hours,
and up to 1 week; or freeze logs up to 2 months.
Preheat oven to 350°F.
With a sharp thin knife cut dough into 1/8-inch slices and
arrange about
1 inch apart on greased baking sheets. Bake slices in batches
in middle
of oven until golden, about 12 minutes. Transfer crackers to
racks to
cool. Crackers keep in an airtight container at room
temperature 1 week.
Makes 120 crackers.
BACK TO INDEX:
**************************************************************
HAZELNUT CRACKERS
These crackers are wonderful with figs and a big hunk of Stilton
1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and
skinned
1 cup all-purpose flour
1/3 cup freshly grated Parmesan
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
5 tablespoons cold unsalted butter, cut into pieces
1 large egg, beaten lightly
3 tablespoons heavy cream
In a food processor grind nuts until they turn into a nut butter.
In a bowl whisk together flour, Parmesan, salt, and sugar.
With s pastry
blender or fingertips blend in butter until mixture resembles
coarse
meal. Stir in nut butter, egg, and cream until mixture just
forms a
dough (dough will be sticky). On a lightly floured work
surface with
floured hands knead dough until just smooth.
divide dough in half and form each half into a 9- by 1
1/2-inch log.
Freeze logs, wrapped separately in wax paper, until firm, at
least 1
hour, and up to 2 days. Bring dough to cool room temperature
15 minutes
before proceeding to facilitate slicing.
Preheat oven to 400°F.
Cut logs diagonally into 1/3-inch-thick slices. Arrange
slices 1/2 inch
apart on 2 baking sheets and bake in batches in middle of oven
12
minutes, or until undersides are just golden brown. Carefully
turn
crackers over with a metal spatula and bake about 2 minutes
more, or
until undersides are just golden brown. Transfer crackers
carefully with
spatula to a rack (crackers will crisp as they cool) and
sprinkle
lightly with salt.
Makes about 36 crackers.
BACK TO INDEX:
**************************************************************
Cheddar Crackers
1/2 c Butter Or Margarine
1 1/2 c Unbleached Flour -- Sifted
1/2 t Salt
1 t Baking Powder
2 c Cheddar -- Extra Sharp, *
1 d Cayenne Pepper
* The Extra Sharp Cheddar Cheese should be finely grated.
Stir the dry ingredients into a bowl and then cut in the
butter to
resemble cornmeal. Blend in the cheddar cheese with a fork
until well
blended. Mix in the remaining ingredients and shape into 1 1/2
to 2-inch
rolls. Chill for 30 to 40 minutes in the refrigerator and then
slice
each roll into slices about 1/4-inch thick. Bake on an
ungreased cookie
sheet at 400 degrees F for about 10 minutes. Remove from
cookie sheet
and let cool. Store the cooled crackers in airtight containers
in a cool
place. They will keep for several weeks this way and if you
freeze them,
they will last indefinitely.
BACK TO INDEX:
**************************************************************
POPPY CHEDDAR MOON
CRACKERS
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1 cup coarsely shredded extra-sharp Cheddar
4 to 5 tablespoons cold water
an egg wash made by beating 1 large egg with 1 tablespoon
water
coarse salt for sprinkling
In a bowl with a pastry blender or in a food processor
blend or pulse
together flour, cornmeal, poppy seeds, salt, and baking
powder. Add
butter and blend or pulse until mixture resembles coarse meal.
Add
Cheddar and 4 tablespoons water and toss with a fork or pulse
until
water is incorporated, adding enough of remaining tablespoon
water if
necessary to form a soft dough.
On a work surface smear dough in 3 or 4 forward motions
with heel of
hand to develop gluten in flour slightly and make dough easier
to work
with. Form dough into 2 balls and flatten into disks.
Preheat oven to 400°F. and lightly grease 2 large baking sheets.
On a lightly floured surface roll out half of dough with a
lightly
floured rolling pin into a 12-inch round (about 1/16 inch
thick) and
with a 2 3/4-inch crescent-moon cutter cut out shapes,
transferring them
to lightly greased baking sheets. Gather scraps and reroll
dough. Cut
out more crescent shapes in same manner and transfer to baking
sheets.
Brush crescents lightly with egg wash and prick all over
with a fork.
Sprinkle crescents with salt and bake in upper and lower
thirds of oven,
switching position of sheets halfway through baking, until
golden, 12 to
14 minutes. Transfer crackers with a metal spatula to racks
and cool.
Make more crackers with remaining dough in same manner.
Crackers may be
made 3 days ahead and kept in an airtight container at room
temperature.
Makes about 75 crackers
BACK TO INDEX:
**************************************************************
SPICED CHEESE STRAWS
2/3 cup freshly grated Parmesan (about 2 ounces)
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne
1/2 teaspoon salt
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff
pastry
sheets),
thawed and unfolded
an egg wash made by beating 1 large egg with 2 tablespoons
water
Preheat oven to 425°F. and butter 2 large baking sheets.
In a bowl toss together Parmesan, spices, and salt. On a
lightly floured
surface roll out pastry sheet into a 16- by 10-inch rectangle
and brush
with some egg wash. Cut pastry in half crosswise, forming two
10- by
8-inch rectangles. Sprinkle Parmesan mixture over 1 rectangle
and top
with other rectangle, egg-wash side down, pressing firmly to
force out
any air pockets. Roll out pastry slightly to make layers
adhere
(rectangle should be about 10 1/2 by 8 1/2 inches). Brush
pastry with
some egg wash and with a sharp large knife or pastry wheel cut
lengthwise into 1/4-inch-wide sticks.
Arrange cheese straws about 1 1/2 inches apart on baking
sheets,
pressing ends onto baking sheets. Bake cheese straws in
batches in
middle of oven until golden, about 10 minutes. Transfer cheese
straws to
a rack and cool. Cheese straws may be made 2 days ahead and
kept in an
airtight container. Recrisp cheese straws in a 425° F. oven
until heated
through, about 5 minutes.
Makes about 36 cheese straws
BACK TO INDEX:
**************************************************************
SPICY CUMIN CHEESE
STRAWS
These cheese straws may be assembled and frozen ahead of
time and then
baked at the last minute, as described in the procedure.
Alternatively,
they can be put together and baked the day before serving and
kept in an
airtight container, though they will not be as crisp as
just-baked
cheese straws.
Can be prepared in 45 minutes or less.
4 ounces extra-sharp Cheddar cheese, shredded fine (about 1
1/4 cups)
1/2 teaspoon ground cumin 1/4 teaspoon cayenne, or to taste 1
sheet
(about 1/2 pound) frozen puff pastry, thawed an egg wash made
by beating
1 large egg with 2 teaspoons water 1 tablespoon cuminseed
coarse sea
salt to taste
In a small bowl toss together cheese, ground cumin, and cayenne.
On a lightly floured surface roll out pastry into a 14- by
12-inch
rectangle and brush with some egg wash. Cut pastry in half
crosswise,
forming two 12- by 7-inch rectangles. Sprinkle cheese over 1
rectangle
and top with other rectangle, egg-wash side down, pressing it
firmly to
force out any air pockets. Roll pastry out slightly to make
layers
adhere (rectangle should be about 12 1/2 by 7 1/2 inches).
Brush pastry
with some remaining egg wash and sprinkle evenly with
cuminseed and sea
salt.
With a pastry wheel or sharp knife cut pastry into strips
about 7 1/2
inches long and 1/2 inch wide. Twist strips and arrange on
baking
sheets, pressing ends onto sheet to keep strips twisted.
Cheese straws
may be prepared up to this point 2 weeks ahead. Freeze cheese
straws on
baking sheets 1 hour, or until frozen, and transfer to a
resealable
freezer bag. Do not thaw cheese straws before proceeding.
Preheat oven to 425°F. and grease 2 baking sheets.
Arrange half of cheese straws about 1 inch apart on 1
baking sheet and
bake in middle of oven 10 to 12 minutes, or until pale golden.
Bake
remaining cheese straws in same manner.
Serve cheese straws warm at room temperature.
Makes about 24 cheese straws
BACK TO INDEX:
**************************************************************
Cheese Spritz Straws
1 pound sharp cheese -- grated
1/2 stick butter
1 egg
1 tablespoon cold water
1 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon paprika
Cream butter and cheese until soft. Add egg and water; beat
well. Stir
flour, salt, cayenne and paprika together; add cheese mixture
and beat
well. Chill dough 10 minutes. Pack into cookie gun, using
saw-toothed
(Spritz) cookie disc. Make long strips lengthwise on ungreased
cookie
sheet. Bake 8 to 10 minutes in moderate oven at 350 degrees.
Cut into
3-inch strips.
BACK TO INDEX:
**************************************************************
Spicy Parmesan Wafers
1/4 lb Parmesan Cheese (about 2
Cups) -- shredded
2 1/2 c Flour
Salt & Pepper
1/4 ts Cayenne Pepper
1/2 lb Butter -- cut into pieces
In food processor mix flour, 1 1/2 cups Parmesan cheese, 1
tsp salt, 1/4
tsp pepper and cayenne pepper. Add butter and pulse just until
ingredients form a dough. Shape into three logs about 1 inch
in
diameter. Wrap in plastic and chill. Heat oven to 425 degrees.
Cut dough
into 1/4 inch slices and put on ungreased baking sheets about
1 inch
apart. Sprinkle a little of the remaining cheese on each
wafer. Bake
until browned, 5 to 8 minutes.
BACK TO INDEX:
**************************************************************
Parmeasan Straws
1 large egg-white
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon cayenne
6 sheets phyllo dough
3/4 cup Parmesan cheese
Preheat oven to 400*F. lightly coat 2 baking sheets with
non-stick
cooking spray or line with parchment paper. In small bowl
whisk together
salt, egg white , oil and cayenne. Lay a sheet of phyllo on
work surface
with the shhort side toward you. Keep remaining phyllo sheets
covered
with plastic wrap or waxed paper. With a pastry brush lightlty
coat the
lower half of the sheet with egg white and sprinkle with about
2
teaspoons of the cheese and fold left half over the cheese.
Fold upper
half over lower half.Brush the right half of the folded sheet
with
egg-white mixture and sprinkle with a teaspoon of cheese and
fold upper
half over lower half. Ftnally brush top with egg white mixture
and
sprinkle with egg white mixture,sprinkle with cheese. Cut into
ten
1/2-inch strips using knife or serrated pastry cutter. With
wide spatula
transfer strips to prepared baking sheet, placing them 1/2
inch apart.
Repeat with remaining 5 sheets of phyllo and egg-white and
cheese. Bake
straws for 8-10 minutes, or until golden and crisp. Transfer
to a rack
to cool. Makes 5 dozen straws NOTE: Straws may be stored in an
airtight
container at room temperature for 1 week in freezer 2 months.
BACK TO INDEX:
**************************************************************
Old-Time Popcorn Balls
2 quarts popped popcorn
1/2 cup molasses
1/2 cup sugar
1/3 cup water
1 tablespoon vinegar
1 tablespoon butter or margarine
1/4 teaspoon baking soda
Place popcorn in a large bowl and set aside. In a heavy
saucepan,
combine molasses, sugar, water, vinegar and butter. Cook,
without
stirring, over medium heat until the mixture reaches 2350 on a
candy
thermometer (soft-ball stage). Add baking soda and stir well.
Remove
from heat and immediately pour over popcorn, stirring gently
with a
wooden spoon until well coated. When cool enough to handle,
quickly
shape into 3-in. balls, dipping hands in cold water to prevent
syrup
from sticking. Yield: 6-8 servings.
BACK TO INDEX:
**************************************************************