↞ recipe box start page
Category: Crackers
Prep Time: Cook Time: Total Time:
Ingredients
1-1/2 cups all-purpose flour
1 tablespoon finely snipped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
6 tablespoons cold butter, cut into 18 pieces
2 cups finely grated Asiago cheese (8 ounces)
2 tablespoons milk
1/2 cup dairy sour cream
Fresh rosemary leaves (optional)
2 egg whites, slightly beaten (optional)
Directions
1. In a large bowl, combine flour, snipped rosemary, salt, garlic powder, and white pepper. Using a pastry blender, cut in butter until pieces are pea-size. Add Asiago cheese; toss well. Drizzle milk over flour mixture; gently toss with a fork.
2. Drop small dollops of sour cream over flour mixture. Using a wooden spoon, stir until dough comes together and forms a ball.
3. Turn dough out onto a lightly floured surface. Divide dough in half. Using your hands, roll each dough half back and forth, from center to edges, to form a 6 1/2-inch-long log about 1-1/2 inches in diameter.
4. Place one log along the bottom edge of a piece of waxed paper or parchment paper. Roll up paper and dough log. If needed, continue to roll log back and forth to create an even shape from end to end. Repeat with second log. Chill for 24 to 48 hours.
5. Preheat oven to 325 degeees F. Lightly grease a baking sheet; set aside. Unwrap logs. Using a sharp serrated knife, cut logs into 1/8- to 1/4-inch-thick slices. Place slices 1/2 inch apart on prepared baking sheet. If desired, dip rosemary leaves in egg whites and place in the centers of the slices.
6. Bake for 18 to 22 minutes or until golden (do not overbrown the edges). Transfer to a wire rack and cool. Makes about 54 crackers.
7. Make Ahead: Prepare as directed through Step 4. Wrap logs in foil and freeze for up to 2 months. To serve, thaw for 30 to 60 minutes before slicing. Continue as directed in Step 5.
8. Bake Ahead: Prepare and bake as directed. Layer cooled crackers between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.
view more member recipes
Asiago Wafers
Category: Crackers
Prep Time: Cook Time: Total Time:
Ingredients
1-1/2 cups all-purpose flour
1 tablespoon finely snipped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
6 tablespoons cold butter, cut into 18 pieces
2 cups finely grated Asiago cheese (8 ounces)
2 tablespoons milk
1/2 cup dairy sour cream
Fresh rosemary leaves (optional)
2 egg whites, slightly beaten (optional)
Directions
1. In a large bowl, combine flour, snipped rosemary, salt, garlic powder, and white pepper. Using a pastry blender, cut in butter until pieces are pea-size. Add Asiago cheese; toss well. Drizzle milk over flour mixture; gently toss with a fork.
2. Drop small dollops of sour cream over flour mixture. Using a wooden spoon, stir until dough comes together and forms a ball.
3. Turn dough out onto a lightly floured surface. Divide dough in half. Using your hands, roll each dough half back and forth, from center to edges, to form a 6 1/2-inch-long log about 1-1/2 inches in diameter.
4. Place one log along the bottom edge of a piece of waxed paper or parchment paper. Roll up paper and dough log. If needed, continue to roll log back and forth to create an even shape from end to end. Repeat with second log. Chill for 24 to 48 hours.
5. Preheat oven to 325 degeees F. Lightly grease a baking sheet; set aside. Unwrap logs. Using a sharp serrated knife, cut logs into 1/8- to 1/4-inch-thick slices. Place slices 1/2 inch apart on prepared baking sheet. If desired, dip rosemary leaves in egg whites and place in the centers of the slices.
6. Bake for 18 to 22 minutes or until golden (do not overbrown the edges). Transfer to a wire rack and cool. Makes about 54 crackers.
7. Make Ahead: Prepare as directed through Step 4. Wrap logs in foil and freeze for up to 2 months. To serve, thaw for 30 to 60 minutes before slicing. Continue as directed in Step 5.
8. Bake Ahead: Prepare and bake as directed. Layer cooled crackers between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Wintermint Wafers
by sgre52160
Chocolate Cookies: 1 cup butter, softened 1 cup confectioners sugar 1 tsp peppermint extract 1/2 tsp salt 1 cup unsweetened cocoa powder 1 1/2 cups flour Chocolate Coating: 1 lb semi-swee
by sgre52160
Chocolate Cookies: 1 cup butter, softened 1 cup confectioners sugar 1 tsp peppermint extract 1/2 tsp salt 1 cup unsweetened cocoa powder 1 1/2 cups flour Chocolate Coating: 1 lb semi-swee
Almond Wafers
by sgre52160
1 1/2 cups flour 1/4 tsp salt and baking soda 1/2 cup softened butter and packed brown sugar 3 tbsp milk 1 tsp vanilla extract 1/8 tsp almond extract 1/2 cup sliced almonds, finely chopped Suga
by sgre52160
1 1/2 cups flour 1/4 tsp salt and baking soda 1/2 cup softened butter and packed brown sugar 3 tbsp milk 1 tsp vanilla extract 1/8 tsp almond extract 1/2 cup sliced almonds, finely chopped Suga
Cheese Wafers
by sgre52160
1 cup flour 1/2 tsp Salt and pepper, to taste 1/4 tsp cayenne pepper 1 cup grated sharp cheddar cheese 1/2 cup butter, softened 1/2 tsp Worcestershire sauce 1 cup rice krispies cereal Combine
by sgre52160
1 cup flour 1/2 tsp Salt and pepper, to taste 1/4 tsp cayenne pepper 1 cup grated sharp cheddar cheese 1/2 cup butter, softened 1/2 tsp Worcestershire sauce 1 cup rice krispies cereal Combine
Chocolate Caramel Wafers
by sgre52160
1 package (14 ounces) caramels 1/4 cup evaporated milk 1 package (12 ounces) vanilla wafers (I like to use the pretzel waffles) 8 plain milk chocolate candy bars (1.55 ounces each), broken into squ
by sgre52160
1 package (14 ounces) caramels 1/4 cup evaporated milk 1 package (12 ounces) vanilla wafers (I like to use the pretzel waffles) 8 plain milk chocolate candy bars (1.55 ounces each), broken into squ
view more member recipes
related CDKitchen recipes
Sylvia's Restaurant Signature Banana Pudding
Asiago Garlic Orzo Pilaf
Roasted Asparagus with Asiago
Pecan-Cheese Wafers
Rustic Antipasto Platter
Chocolate Hazelnut Balls
Recipe Quick Jump