1/2 cup butter or margarine
1 1/2 cup unbleached flour, sifted
1/2 tsp salt
1 tsp baking powder
1 dash cayenne pepper
2 cup cheddar, extra sharp, *
A Recipe for
Cheddar Crackers
Food Tip |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
This Recipe for Cheddar Crackers is one of thousands in the Recipes-to-go Cheese Cookbook.
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
This is a recipe for Cheddar Crackers from the recipe cookbook of Recipes-to-go (Cheese)
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Never eat more than you can lift. |
| Miss Piggy |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
* 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.
Serves: 6
Cheddar Crackers Recipe brought to you by Recipes To-Go