| 15 | 16 | 17 | 18 | 19 |
| 1 | 17 | 34 | 51 | 68 |
|
1/2 teaspoon salt (for tops, optional)
1. Sift together 1 cup flour, baking soda, baking powder and cheese
powder in a large bowl.
2
. Cut in the shortening with a fork and knife with a crosswise motion
until dough is broken down into rice-size pieces. Mixture will still
be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist and
sticky.
4
. Sprinkle a couple tablespoons of the reserved flour over the dough and
work it in until it can be handled without sticking, then turn it out
onto a floured board, being sure to keep 1/4 cup of the reserve flour
for later. Knead the dough well for 60 to 90 seconds, and the flour is
incorporated. Wrap the dough in plastic wrap and chill for at least
one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking spray
on a baking sheet.
6
. Remove the dough from the refrigerator and use the remaining reserve
flour to dust a rolling surface. Roll about one-third of the dough
to just under 1/16th of inch thick. Trim the edges square (a pizza
cutter or wheel works great for this), then transfer the dough to a
lightly greased baking sheet. Use the rolling pin to transfer the
dough. Simply pick up one end of the dough onto a rolling pin, and roll
the dough around the rolling pin. Reverse the process onto the baking
sheet to transfer the dough.
7
. Use a pizza cutter to cut across and down the dough, creating 1-inch
square pieces. Use the blunt end of a skewer or broken toothpick to
poke a hole in the center of each piece.
8
. Sprinkle a very light coating of salt over the top of the crackers
(crackers will already be quite salty) and bake for 8-10 minutes,
mix the crackers around (so those on the edge don't burn) and bake
for another 3-5 minutes, or until some are just barely turning a
light brown. Repeat the rolling and baking process with the remaining
dough.
Makes approximately 300 crackers.
Cheesecake Factory Pumpkin Cheesecake
1
1/2 cups graham cracker crumbs
5
1
3
1
1
3
tablespoons butter, melted
cup plus 1 tablespoon sugar
8-ounce packages cream cheese, softened
teaspoon vanilla
cup canned pumpkin
eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
1. Preheat the oven to 350 degrees F.
2
. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.
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