8 tbsp (1 stick) butter or
1 margarine, softened
2 cup all-purpose flour
1 1/2 cup (about 8 ounces) finely
1 grated parmesan cheese
1 egg yolk
1/2 cup water
A Recipe for
Parmesan Crackers
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Vanity is the food of fools. |
| Anonymous |
He who eats alone chokes alone. |
| Proverb |
This Recipe for Parmesan Crackers is one of thousands in the Recipes-to-go Bread Cookbook.
An empty belly is the best cook. |
| Estonian Proverb |
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The way you cut your meat reflects the way you live. |
| Confucius |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This is a recipe for Parmesan Crackers from the recipe cookbook of Recipes-to-go (Bread)
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Food Tip |
Cookies are made of butter and love. |
| Norwegian Proverb |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Herb Tip |
Parmesan Crackers are great with a cold beer or soda. Once you have
started eating them, it is nearly impossible to stop. 350~F. 15 to 20
minutes Preheat the oven to 350~F. In a large bowl or in the food
processor, cut the butter into the flour until the mixture resembles
coarse meal. Add the cheese and egg yolk and mix well. Add enough of
the water to form a dough that will hold together in a cohesive ball.
The texture will be somewhat crumbly, but the dough will hold
together when pressed. Divide the dough into 2 equal portions for
rolling. On a floured surface or pastry cloth, roll each into a
rectangle about 1/4 inch thick. Cut out individual crackers about 2
inches across with a cookie cutter or sharp knife and arrange them on
an ungreased baking sheet. Prick each cracker 2 or 3 times with the
tines of a fork. Bake for 10 minutes. Turn the crackers over and bake
another 5 to 10 minutes, or until medium brown. Cool the crackers on
a rack. Yield: 40-50.
Serves: 50
Parmesan Crackers Recipe brought to you by Recipes To-Go