Homemade crackers are surprisingly easy. When I saw this recipe from Sheknows.com I just had to try it. I added a pinch of smoked paprika, which made for a deeper flavor. I happened to have a goldfish cookie cutter, so I wanted to see how homemade goldfish crackers would live up to store bought.
What came out of the oven was flakey, crunchy and downright cheesy.
4 oz. cheddar cheese or mixture of cheddar and parmesan, grated on a micro plane or rasper
1/8th tsp smoked paprika
2 Tbs. butter, chilled and cut into small cubes
1/4 tsp. salt
2 Tbs. or so cold water
Add the flour, salt and paprika to a food processor and pulse till combined. Add the cheese and butter and pulse till just combined (it will look like crumbly flour). Turn on the processor and slowly add the water. Let the machine turn the dough into a ball. It should take less than a minute. If it doesn’t turn into a ball add a tiny bit more water. Remove ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Roll out the dough on a lightly floured surface till it’s pretty thin. Either cut into Cheez-it like squares, or use a decorative cookie cutter. Place on two parchment-lined cookie sheets, with a little space between each cracker. Bake about 15 minutes, till slightly puffy and beginning to brown.
Let cool completely and store in an airtight container.
I’ve not cooked much with my 21-month-old son, but last week he did a great job of sprinkling cheese on some focaccia I was baking, so I knew he’d be able to assist in the salmon cheddar grills we whipped up for lunch. When I mentioned I would need his help in the kitchen, Jack explained to his dad, “Help mama make snack,” so he knew something special was about to happen.
These salmon grills are perfect if you’re introducing fish to your little picky eater as the fishy taste is almost completely disguised by the cheesiness. Jack eats just about anything so I knew they’d be a hit. They were easy to prepare and after a few minutes in the toaster oven we had lunch for two.
2 oz. light garlic and herb cheese spread (Alouette or Laughing Cow is good)
2 tsp. green onion or chive, finely chopped
1/4 cup cheddar cheese, shredded
2 English muffins or slices 0f rustic bread
Drain the salmon and break it up with a fork in a mixing bowl. Add the cheese spread, green onions and half the cheese. Add pepper to taste. Mix well. Spread onto the bread and top with more cheddar. Place in the toaster oven or broiler till cheese is all bubbly. Enjoy!