Monday, June 27, 2011

Prepare Today Homemade- Cheddar Cheese Powder

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Homework isn't just for kids.  I received an assignment in one of my food storage classes at Honeyville Grain, (have I sold you on attending these classes yet?!?!)  and it was to open a #10 can that we had in our homes and actually use it.  I have many cans that are "for an emergency only" and I was really excited to have this challenge.  

I chose to open my #10 can of cheddar cheese powder.  I have had a recipe for Cheddar Cheese Crisps that I have had in my recipe "to do" pile, so now was my chance!!  I tried two different recipes and my kids liked both of them so I think I will continue to make these.  After making crackers though, I will say that I am surprised that crackers in the store aren't more expensive.  They are really tricky to get the right thinness so they don't puff up like pita bread.  I found that if I rolled out the dough on the cookie sheet and cut shapes directly on the cookie sheet, I could get the dough thin and cut without having to transfer the dough from the counter to the tray.  It tended to rip and tear if I rolled it on the counter so I tried the cookie sheet method and it worked perfect!


image credit:eatingcleveland.com
CHEDDAR CHEESE CRISPS
(from Shelf-Reliance)
1 1/4 C flour
1/2 C cheese powder
1/8 t baking soda
1/4 t salt
3 T oil
about 1/2 C water

Mix the first 4 ingredients and slowly add the oil until crumbly.  (You can do this in a food processor or in a mixer with wire whip attachments)   Add the water 1 T at a time until the dough comes together.  Roll the dough out to 1/8" onto a sprayed cookie sheet.  Cut into squares with a pizza cutter.  Prick each square with a fork and sprinkle lightly with salt.  Bake at 350 for 10-15 minutes.  Cool the crackers on the cookie sheet to allow them to crisp up.  

image from cupcakeproject.com
CHEDDAR GOLDFISH CRACKERS
(FROM COUNTRYLIVING.COM)
1 C flour
4 T cold butter, cut into small pieces
8 oz grated cheddar cheese (1/4-1/2 C cheddar cheese powder)
3/4 t salt
1/2 t pepper

Pulse the flour, butter, cheese, and 1/2 t salt and pepper together using a food processor until the mixture resembles coarse meal.  Pulse in 3-4 T of water, 1 T at a time, and only enough so that the dough forms a ball.  Wrap dough in plastic and chill for 20 min or up to 24 hours. (I didn't chill my dough because I was rolling it directly onto the cookie sheet)


Roll the dough out to 1/8" onto a greased cookie sheet. Using small cookie cutter animal shapes (I got little 2" animal shapes from Spoons n' Spice) and remove the extra dough from around the cracker shapes.  Bake at 350 for 15-20 minutes.      
 


The lesson learned from my homework assignment was that I need to open and use my #10 cans.  They are great for an emergency but they also need to be tasted by all of my family.  Testing new recipes on my family in times of stress is not a time to find out they don't like them. Just a reminder to try out the foods you buy in #10 cans.  You can always seal up the remainder of the #10 ingredients in a mason jar with your Food Saver.

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