The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Homemade Cheese Crackers
Years ago I discovered a cookbook that was basically how to make just about everything yourself. And when I say this, I mean crackers, ketchup, mustard, pickles, yogurt and on and on. Up until that moment I guess I never really realized you could “make” your own condiments, dressings and oils, etc. It was a real eye opening experience for me and ever since then, I have been interested in making some of my own everyday condiments or snacks. Things that I used to pick up at the grocery but would instead research and learn how to make them.
The recipe I am sharing today is that perfect example. Everyone loves “Cheez-It” crackers, right? Well, I discovered that if you make them yourself, not only are they even more delicious that what you buy out of a box at the store, they are somewhat healthier because you control the ingredients going inside. Feel free to use any type of cheese for this but to get the most authentic taste of the crackers you are familiar with, you will need to use the sharpest cheddar cheese you can find. Enjoy!
Homemade Cheese Crackers
To store leftovers, keep in airtight container at room temperature.
1 cup shredded sharp cheddar cheese
4 tablespoons unsalted butter, cold
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup white all-purpose flour
3 tablespoons water
Start by adding the sharp cheddar cheese, unsalted butter, salt, onion powder and garlic powder into a food processor. You can also do this in a bowl by hand if you wish.
Pulse, or stir, until everything is throughly combined.
Add flour and pulse, or stir, until the mixture resembles breadcrumbs.
Add in the water and pulse, or stir, until the mixture turns into dough. If you are using a bowl and spoon, on this method, to combine, you may want to switch to mixing with clean hands.
Wrap in plastic wrap and refrigerate the dough for 2 hours.
When ready to bake, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Roll out the dough on parchment paper until cracker thin.
Transfer carefully to the baking sheet. Sprinkle the stop with a little additional salt and black pepper if desired.
Poke holes all over the top with a fork.
Bake, in preheated oven for 20 minutes.
Remove and cool completely.
When cooled, break apart into large pieces with clean hands.
Ask and Answer: Marty M. from New Castle wondered if I had a recipe for homemade ketchup. I do and I will share it here for him and for all of you. In a large pot combine 3 pounds ripe fresh tomatoes, roughly chopped with 1/4 cup apple cider vinegar, 1 teaspoon salt, 2 tablespoons white sugar, 1 teaspoon mustard powder, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon black pepper, 1 tablespoon onion powder and 1 teaspoon garlic powder. Over medium heat bring to a boil. Turn down to low and simmer, stirring occasionally, for at least 40 minutes. Remove from the heat and cool completely. Once cooled, pour into blender or food processor and whirl until all ingredients are combined. This will last 2 weeks in the refrigerator or 3 months in the freezer.