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Top Secret
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version of
Nabisco
Cheese Nips |
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Here's a clone
recipe that gets one very important ingredient from
another packaged product. The powdered cheese included in
the Kraft instant macaroni & cheese kits flavors this
homegrown version of the popular bright orange crackers.
You'll need a can of Kraft Macaroni & Cheese Cheese
Topping or two boxes of the most inexpensive instant
variety of macaroni & cheese; you know, the kind with
the cheese powder. Two boxes will give you enough cheese
to make 300 crackers. As for the macaroni left over in
the box, just use that for another recipe requiring elbow
macaroni.
1 cup sifted all-purpose flour
(plus 1/2 cup divided & reserved for kneading and
rolling)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping powder
(or 2 packages dry cheese powder from 2 boxes Kraft
macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)
1. Sift together 1 cup flour,
baking soda, baking powder and cheese powder in a large
bowl.
2. Cut in the shortening with a fork and knife with a
crosswise motion until dough is broken down into
rice-size pieces. Mixture will still be very dry.
3. Stir in buttermilk with a fork until dough becomes
very moist and sticky.
4. Sprinkle a couple tablespoons of the reserved flour
over the dough and work it in until it can be handled
without sticking, then turn it out onto a floured board,
being sure to keep 1/4 cup of the reserve flour for
later. Knead the dough well for 60 to 90 seconds, and the
flour is incorporated. Wrap the dough in plastic wrap and
chill for at least one hour.
5. Preheat oven to 325 degrees. Spray a light coating of
cooking spray on a baking sheet.
6. Remove the dough from the refrigerator and use the
remaining reserve flour to dust a rolling surface. Roll
about one-third of the dough to just under 1/16th
of inch thick. Trim the edges
square (a pizza cutter or wheel works great for this),
then transfer the dough to a lightly greased baking
sheet. Use the rolling pin to transfer the dough. Simply
pick up one end of the dough onto a rolling pin, and roll
the dough around the rolling pin. Reverse the process
onto the baking sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough,
creating 1-inch square pieces. Use the blunt end of a
skewer or broken toothpick to poke a hole in the center
of each piece.
8. Sprinkle a very light coating of salt over the top of
the crackers (crackers will already be quite salty) and
bake for 8-10 minutes, mix the crackers around (so those
on the edge don’t burn) and bake for another 3-5
minutes, or until some are just barely turning a light
brown. Repeat the rolling and baking process with the
remaining dough. (http://www.topsecretrecipes.com)
Makes approximately 300 crackers.
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