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Old 11-05-2012, 02:26 AM   #5011
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Looks pretty good to me
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Old 11-05-2012, 03:57 PM   #5012
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Today I am going to make some cupcakes I think, since it is much cooler
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Old 11-08-2012, 03:40 AM   #5013
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I made some Cheez-it snacks today.
I've been wanting some snacks from home and found a recipe on the net.
There is 1 deli here that had some good cheddar cheese so I gave it a try.
Really simple but I didn't put a hole in them or nip the edges.
Yum. Wife and niece surprised me and ate some.
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Old 11-08-2012, 11:26 AM   #5014
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Quote:
Originally Posted by BoracayB View Post
I made some Cheez-it snacks today.
I've been wanting some snacks from home and found a recipe on the net.
There is 1 deli here that had some good cheddar cheese so I gave it a try.
Really simple but I didn't put a hole in them or nip the edges.
Yum. Wife and niece surprised me and ate some.
So what was the recipe?
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Old 11-08-2012, 11:51 AM   #5015
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Planning to make either cream cheese nut cookies,molasses crisps,or chocolate snowballs. must get busy.
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Old 11-08-2012, 11:59 AM   #5016
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Planning to make either cream cheese nut cookies,molasses crisps,or chocolate snowballs. must get busy.
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Do them all. You know they will all get eaten. No waste there!
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Old 11-08-2012, 05:49 PM   #5017
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Dh made a wonderful looking coconut cream pie today for work, it all sold.
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Old 11-08-2012, 06:15 PM   #5018
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Dh made a wonderful looking coconut cream pie today for work, it all sold.
Is hubby a baker also?
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Old 11-08-2012, 06:50 PM   #5019
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So what was the recipe?
I was surprised how much they puffed up even rolling them to about 1/8".
First batch was in for 10 minutes and too soft in the middle. Like the directions say you really have to watch the time. I didn't put any salt on the tops of them but next time I will add just a tiny bit.

Homemade Cheez-Its

Ingredients:
8 oz sharp cheddar cheese, grated= 225 grams
3 Tablespoons of unsalted butter, room temperature
1 Tablespoon vegetable shortening*
Ĺ teaspoon salt
ľ teaspoon paprika
1 cup flour
2 Tablespoons ice water
Coarse salt for sprinkling

* The original recipe calls for 4Tablespoons of butter. I used 1 Tablespoon of shortening to help with the crisping. Whatever method you choose just be sure to monitor those last few minutes of baking as these will burn easily. There is a very fine line between done and crisp and overdone and burnt,


Directions:
1.Combine cheese, butter, shortening, and salt in the bowl of your mixer fitted with the paddle attachment. The mixture will be crumbly.
2.Slowly add flour and then the ice water. You may add a few more drops of water to help it come together but be careful not to add too much. You donít want a wet dough.
3.Pat the dough into 2 discs and wrap in plastic wrap and chill for at least 30 minutes (or longer).
4.Preheat oven to 375F.
5.Using parchment paper or a silicone mat roll each disc to 1/8 inch or less and cut into 1 inch squares (a pastry wheel or pizza wheel is easiest) I used wax paper and it was fine. Use a toothpick to punch a hole into the center of each square. You can use a fork to nip the edges.
6.If you have difficulty separating and transferring the crackers onto the baking sheet return the parchment paper/mat to the refrigerator for 10 minutes (while you roll out the 2nd dough disc).
7.Bake for 10 Ė 15 minutes or until puffed and browning around the edges. If you pull them out too soon and the crackers donít have the desired crispiness you want then simply return them to the oven for 2-3 more minutes.
8.Move crackers to a cooling rack. Makes about 7 dozen crackers.
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Old 11-08-2012, 07:10 PM   #5020
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BoracayB, those cheese-it's sound great. Thanks so much for posting the recipe.
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