| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dairy, Appetizers |
48 |
Servings |
INGREDIENTS
|
|
Reduce the butter in Cheese |
|
|
Crackers to 1/2 cup |
|
|
Reduce flour to 1/3 cup |
|
|
Add |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda with flour |
|
|
After flour is blended |
|
|
Stir in |
| 1 |
c |
Finely chopped pecans |
INSTRUCTIONS
CHUCK OZBURN HBWK07A
shape the mixture into 3 smooth clylinders 1 1/2 inches in diameter and
seal each one in plastic wrap; chill until firm, at least 1 hour; slice
dough 1/4 inch thick and place rounds on ungreased baking sheets; DO NOT
USE THE GLAZE bake at 350F until crisp and golden, about 15 minutes; let
cool before transferring to a wire rack. Makes 4 dozen
If serving later: From freezer: for Pecan Cheese Crackers, slice off rounds
1/4 inch thick and bake 10 to 14 minutes at 350F; for Cheese Crackers and
Caraway Cheese Sticks, place dough in refrigerator to thaw; roll out and
bake as directed. MM Format Norma Wrenn npxr56b
Posted to TNT recipes, 8 Jan 97
From: "Jenny S. Johanssen" <johanssen@matnet.com>
Date: Wed, 08 Jan 1997 18:01:28 -0900
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