ChefTessBakeresse
11-06-2011, 07:13 PM
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I taught a Cracker-lackin' Homemade Cracker Class at Honeyville Farms in Chandler. I promised everyone I'd post how I make my homemade cheese crackers. I'll be adding a few others too...but today this is the Cheesy tutorial. Be impressed. There's a reason the words "cheese-crackers" have "crack" in them. Just saying...totally addictive little crispy wafers of wholesome goodness. I could eat them all day if I didn't have cheese issues. Seriously. I have a mild milk allergy. Sometimes I break my own rule and eat a little nibble of cheese...and then my eyes swell up the next day and I look like a mole with cotton balls shoved under my eyelids. Why do I do it? I'm not sure. However, during the class I served them with some of the warm <a href="http://cheftessbakeresse.blogspot.com/2009/05/jalapeno-popper-dip.html">jalapeno popper dip</a> . Totally evil. Don't make it if you're on a diet. It's powers are too strong...I'm totally not kidding.</span></div>
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<a href="http://4.bp.blogspot.com/-TprR410AsLk/TphJpV8UOAI/AAAAAAAAL9Q/h-6yPG8OOZA/s1600/IMG_1456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TprR410AsLk/TphJpV8UOAI/AAAAAAAAL9Q/h-6yPG8OOZA/s400/IMG_1456.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> As for the cheese crackers. Let's begin. As a random fact, mine don't have any fake stuff in them so they're good that way. I also like to see the cheese...so if you like an orange cracker, you may have to melt your cheese more than I do. </span></div>
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<span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: large;"> Chef Tess' Homemade Gourmet Cheese Crackers</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup <a href="http://store.honeyvillegrain.com/freezedriedcheddarcheesecan.aspx">freeze dried cheddar cheese</a> (or 3/4 cup sharp cheddar cheese)</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup warm water</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 cup <a href="http://store.honeyvillegrain.com/wholewheatpastryflour50lb.aspx">whole wheat pastry flour</a> OR 2 1/2 cup all purpose flour</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup <span class="Apple-style-span" style="background-color: white; color: #5f5f5f; line-height: 16px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/Lucero%20Olive%20Oil" style="color: #193964; text-decoration: underline;">Lucero Olive Oil</a> (garlic or lemon are amazing here)</span></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp baking powder</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and seasoning of your choice. I use <span class="Apple-style-span" style="background-color: white; color: #303030; line-height: 25px;"><a href="http://www.etsy.com/listing/23264433/chef-tess-all-purpose-seasoning-in" style="color: #193964; text-decoration: underline;">Chef Tess All Purpose Seasoning</a> </span></span>
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<span class="Apple-style-span" style="background-color: white; color: #303030; line-height: 25px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions: Preheat oven to 375 degrees.</span></span>
<span class="Apple-style-span" style="background-color: white; color: #303030; line-height: 25px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a bowl combine the flour, salt and baking powder. </span></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Combine cheese and water. If you use fresh cheese, use only 1/4 cup water. The warmer the water, the better melted the cheese will be...but don't get it too hot or it will be gooey cheese. We want it to be able to blend. If using the freeze dried cheese, let it soak about 10 minutes.</span>
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<a href="http://4.bp.blogspot.com/-A3wc0IhJYiw/TphIXBbcZSI/AAAAAAAAL70/BgRwogczato/s1600/IMG_1369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-A3wc0IhJYiw/TphIXBbcZSI/AAAAAAAAL70/BgRwogczato/s320/IMG_1369.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Measure your pretty olive oil. I use <span class="Apple-style-span" style="background-color: white; color: #5f5f5f; line-height: 16px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/Lucero%20Olive%20Oil" style="color: #193964; text-decoration: underline;">Lucero Olive Oil</a> because I adore the flavor. Make sure it's a good oil folks. </span></span>
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<a href="http://2.bp.blogspot.com/-qvFPxkyjToY/TphI2d1glUI/AAAAAAAAL8c/g8tDwQaqn40/s1600/IMG_1382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-qvFPxkyjToY/TphI2d1glUI/AAAAAAAAL8c/g8tDwQaqn40/s320/IMG_1382.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Combine the dry ingredients with the cheese mixture.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Add the oil.</span>
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<a href="http://4.bp.blogspot.com/-yG4y5xvJAv8/TphfnmTrmwI/AAAAAAAAL9o/pTfqtrTnKYE/s1600/IMG_1387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-yG4y5xvJAv8/TphfnmTrmwI/AAAAAAAAL9o/pTfqtrTnKYE/s320/IMG_1387.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix until just combined. It only took about a minute.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roll half of dough out on a lightly oiled baking stone. </span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Use a pizza cutter or a pastry cutter to cut the dough into squares.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Prick with a fancy cracker making tool...like a fork.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I lightly mist the crackers with a little water from a spray bottle and then sprinkle with seasoning. Bake in preheated oven for 15-20 minutes until crispy. Mmm.</span>
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<a href="http://2.bp.blogspot.com/-4-eqztwPlDE/TphIc4puyoI/AAAAAAAAL8M/UdTefh8tIJ4/s1600/IMG_1408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-4-eqztwPlDE/TphIc4puyoI/AAAAAAAAL8M/UdTefh8tIJ4/s320/IMG_1408.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I really love seeing the cheese in my crackers...but again, if you are more conventional...let the cheese melt a little longer.</span>
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<a href="http://2.bp.blogspot.com/-kqwJMDMNmPc/TphIgMi2j2I/AAAAAAAAL8U/Tz9K7OaSm60/s1600/IMG_1413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-kqwJMDMNmPc/TphIgMi2j2I/AAAAAAAAL8U/Tz9K7OaSm60/s320/IMG_1413.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There you go! Homemade cheese crackers. I'm looking forward to seeing all the ones you make! Do you want the printable PDF for all the rest of the recipes for the class? Go <a href="http://images.stephaniecafe.multiply.multiplycontent.com/attachment/0/TphhfwooCysAABB-6pY1/CrackerClass.PDF?key=chefstephanie:journal:542&nmi d=492314294">here</a>. Enjoy!</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thanks to Auntie Em!</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Get the printable of this tutorial: </span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://images.stephaniecafe.multiply.multiplycontent.com/attachment/0/TpiytQooCysAAGKOSNQ1/Tutorial%2C%20Crackers%2C%20cheese%2C%20as%20of%20 10-14-11.pdf?key=chefstephanie:journal:542&nmid=49231429 4">cheese cracker tutorial PDF</a>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I taught a Cracker-lackin' Homemade Cracker Class at Honeyville Farms in Chandler. I promised everyone I'd post how I make my homemade cheese crackers. I'll be adding a few others too...but today this is the Cheesy tutorial. Be impressed. There's a reason the words "cheese-crackers" have "crack" in them. Just saying...totally addictive little crispy wafers of wholesome goodness. I could eat them all day if I didn't have cheese issues. Seriously. I have a mild milk allergy. Sometimes I break my own rule and eat a little nibble of cheese...and then my eyes swell up the next day and I look like a mole with cotton balls shoved under my eyelids. Why do I do it? I'm not sure. However, during the class I served them with some of the warm <a href="http://cheftessbakeresse.blogspot.com/2009/05/jalapeno-popper-dip.html">jalapeno popper dip</a> . Totally evil. Don't make it if you're on a diet. It's powers are too strong...I'm totally not kidding.</span></div>
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<a href="http://4.bp.blogspot.com/-TprR410AsLk/TphJpV8UOAI/AAAAAAAAL9Q/h-6yPG8OOZA/s1600/IMG_1456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TprR410AsLk/TphJpV8UOAI/AAAAAAAAL9Q/h-6yPG8OOZA/s400/IMG_1456.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> As for the cheese crackers. Let's begin. As a random fact, mine don't have any fake stuff in them so they're good that way. I also like to see the cheese...so if you like an orange cracker, you may have to melt your cheese more than I do. </span></div>
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<a href="http://2.bp.blogspot.com/-2xyPAyi3zgQ/TphIMd-gnqI/AAAAAAAAL7c/Crp5ogM80sM/s1600/IMG_1427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-2xyPAyi3zgQ/TphIMd-gnqI/AAAAAAAAL7c/Crp5ogM80sM/s320/IMG_1427.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: large;"> Chef Tess' Homemade Gourmet Cheese Crackers</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup <a href="http://store.honeyvillegrain.com/freezedriedcheddarcheesecan.aspx">freeze dried cheddar cheese</a> (or 3/4 cup sharp cheddar cheese)</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup warm water</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 cup <a href="http://store.honeyvillegrain.com/wholewheatpastryflour50lb.aspx">whole wheat pastry flour</a> OR 2 1/2 cup all purpose flour</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup <span class="Apple-style-span" style="background-color: white; color: #5f5f5f; line-height: 16px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/Lucero%20Olive%20Oil" style="color: #193964; text-decoration: underline;">Lucero Olive Oil</a> (garlic or lemon are amazing here)</span></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp baking powder</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and seasoning of your choice. I use <span class="Apple-style-span" style="background-color: white; color: #303030; line-height: 25px;"><a href="http://www.etsy.com/listing/23264433/chef-tess-all-purpose-seasoning-in" style="color: #193964; text-decoration: underline;">Chef Tess All Purpose Seasoning</a> </span></span>
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<span class="Apple-style-span" style="background-color: white; color: #303030; line-height: 25px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions: Preheat oven to 375 degrees.</span></span>
<span class="Apple-style-span" style="background-color: white; color: #303030; line-height: 25px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a bowl combine the flour, salt and baking powder. </span></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Combine cheese and water. If you use fresh cheese, use only 1/4 cup water. The warmer the water, the better melted the cheese will be...but don't get it too hot or it will be gooey cheese. We want it to be able to blend. If using the freeze dried cheese, let it soak about 10 minutes.</span>
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<a href="http://4.bp.blogspot.com/-A3wc0IhJYiw/TphIXBbcZSI/AAAAAAAAL70/BgRwogczato/s1600/IMG_1369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-A3wc0IhJYiw/TphIXBbcZSI/AAAAAAAAL70/BgRwogczato/s320/IMG_1369.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Measure your pretty olive oil. I use <span class="Apple-style-span" style="background-color: white; color: #5f5f5f; line-height: 16px;"><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/Lucero%20Olive%20Oil" style="color: #193964; text-decoration: underline;">Lucero Olive Oil</a> because I adore the flavor. Make sure it's a good oil folks. </span></span>
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<a href="http://2.bp.blogspot.com/-qvFPxkyjToY/TphI2d1glUI/AAAAAAAAL8c/g8tDwQaqn40/s1600/IMG_1382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-qvFPxkyjToY/TphI2d1glUI/AAAAAAAAL8c/g8tDwQaqn40/s320/IMG_1382.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Combine the dry ingredients with the cheese mixture.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Add the oil.</span>
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<a href="http://4.bp.blogspot.com/-yG4y5xvJAv8/TphfnmTrmwI/AAAAAAAAL9o/pTfqtrTnKYE/s1600/IMG_1387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-yG4y5xvJAv8/TphfnmTrmwI/AAAAAAAAL9o/pTfqtrTnKYE/s320/IMG_1387.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix until just combined. It only took about a minute.</span>
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<a href="http://2.bp.blogspot.com/-VkQbvRyqImE/TphIbBKPl9I/AAAAAAAAL8E/YSIsmOTXwJg/s1600/IMG_1391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-VkQbvRyqImE/TphIbBKPl9I/AAAAAAAAL8E/YSIsmOTXwJg/s320/IMG_1391.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roll half of dough out on a lightly oiled baking stone. </span>
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<a href="http://4.bp.blogspot.com/-aiQLz4CQVFM/TphJDoN5VXI/AAAAAAAAL84/CIRzWqJlSOg/s1600/IMG_1395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-aiQLz4CQVFM/TphJDoN5VXI/AAAAAAAAL84/CIRzWqJlSOg/s320/IMG_1395.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Use a pizza cutter or a pastry cutter to cut the dough into squares.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Prick with a fancy cracker making tool...like a fork.</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I lightly mist the crackers with a little water from a spray bottle and then sprinkle with seasoning. Bake in preheated oven for 15-20 minutes until crispy. Mmm.</span>
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<a href="http://2.bp.blogspot.com/-4-eqztwPlDE/TphIc4puyoI/AAAAAAAAL8M/UdTefh8tIJ4/s1600/IMG_1408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-4-eqztwPlDE/TphIc4puyoI/AAAAAAAAL8M/UdTefh8tIJ4/s320/IMG_1408.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I really love seeing the cheese in my crackers...but again, if you are more conventional...let the cheese melt a little longer.</span>
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<a href="http://2.bp.blogspot.com/-kqwJMDMNmPc/TphIgMi2j2I/AAAAAAAAL8U/Tz9K7OaSm60/s1600/IMG_1413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-kqwJMDMNmPc/TphIgMi2j2I/AAAAAAAAL8U/Tz9K7OaSm60/s320/IMG_1413.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There you go! Homemade cheese crackers. I'm looking forward to seeing all the ones you make! Do you want the printable PDF for all the rest of the recipes for the class? Go <a href="http://images.stephaniecafe.multiply.multiplycontent.com/attachment/0/TphhfwooCysAABB-6pY1/CrackerClass.PDF?key=chefstephanie:journal:542&nmi d=492314294">here</a>. Enjoy!</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thanks to Auntie Em!</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Get the printable of this tutorial: </span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://images.stephaniecafe.multiply.multiplycontent.com/attachment/0/TpiytQooCysAAGKOSNQ1/Tutorial%2C%20Crackers%2C%20cheese%2C%20as%20of%20 10-14-11.pdf?key=chefstephanie:journal:542&nmid=49231429 4">cheese cracker tutorial PDF</a>
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