Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cheddar Crackers




Source of Recipe


Internet


List of Ingredients




1/2 c Butter Or Margarine
1 1/2 c Unbleached Flour; Sifted
1/2 t Salt
1 t Baking Powder
1 ds Cayenne Pepper
2 c Cheddar; Extra Sharp, finely grated.

Stir the dry ingredients into a bowl and then cut in the butter to
resemble cornmeal. Blend in the cheddar cheese with a fork until
well blended. Mix in the remaining ingredients and shape into
1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the
refrigerator and then slice each roll into slices about 1/4-inch
thick.

Bake on an ungreased cookie sheet at 400 degrees F for about
10 minutes. Remove from cookie sheet and let cool. Store the
cooled crackers in airtight containers in a cool place. They will
keep for several weeks this way and if you freeze them, they will
last indefinitely.


Recipe