Tag Archives: food

Disgustingly Easy Super Cheesy Better Than Store Bought Crackers

I first started making these when my daughter became addicted to a pricey store-bought cheese cracker. I couldn’t have afforded her ‘habit’ without this recipe. The best part, for me, is that they can be so easily adapted to accommodate food allergies, taste preferences, and seasonal influences. And yes, it’s another ratio recipe.


3 Parts Your favorite firm cheese, shredded (Use really sharp cheddar if you want to replicate They Who Must Not Be Named’s crackers.)

1 – 2 Part(s) Baking Mix (ambient humidity affects this recipe greatly)

Milk or water

Toppings to add just before baking, if desired



Preheat oven to (US) 350F (or your local equivalent).

Melt the cheese over medium/low heat on the stovetop, stirring constantly.


Add a splash or two of milk to thin out the cheese. Keep stirring over the heat until it is like a thick potato soup.


If you want to add dried herbs or veggie bits, now is the time to do so.

Turn off the stove, but keep the pot on the burner.

Add the baking mix a handful at a time, stirring each addition in before adding the next. When you find yourself chasing a big lump around the pot, it’s ready to be turned out onto a baking mix sprinkled flat surface for the next step.


Roll out to 1/8 – 1/4″ thickness and cut into desired shapes. I like to use cookie cutters, but some people prefer to just slice the whole slab into squares or rectangles.

Use a fork to poke holes in the center of each cracker after transferring to ungreased baking sheets. Sprinkle with more cheese or crushed nutsĀ at this point, if you want them to be topped.

Bake until golden brown (about 15-20 minutes, give or take).

Transfer to a cooling rack.



If the dough in the pot is really greasy and not coming together after you have added all of the baking mix, add milk (or water) a splash at a time until it comes together. Not more than 1/4 cup, though, or you’ll end up with really thin flat biscuit-like things, not crackers at all.

If fully cooled before being stored in an airtight container, these crackers have a shelf life of… Hmmm. I have no idea – they’re always gone within a week of baking. so they last at least a week. Probably longer, but I can’t say for sure.

Do NOT (I repeat DO NOT) microwave the cheese – the end result is not pretty. It’s not edible. It does make for fabulous home defense weaponry, if you can get the intruder to eat one.

Microwaved cheese makes these crackers way too hard. Not the ‘oh dear that’s a really crunchy cracker’ kind of too hard, but the ‘honey call the dentist I just broke three teeth’ variety.

And, as I found out this week, always make sure the oven is set to Bake, not Broil, or this happens:



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Filed under All Recipes, Bites, Breads, Gluten Free, Grains, Parties, Techniques, Tips and Tricks, Uncategorized, Vegetable-arian

Low Gluten Pie Crust

Normally I’m a purist when it comes to my mom’s perfect pie crust, but I’ve been reducing my gluten intake in an effort to better control some health issues. This lower gluten crust is so flaky and flavorful, it was the perfect partner for the sweet Birthday Pie I made for my big-brother-by-choice this weekend.


1.5 C All Purpose wheat flour, unsifted

1 C All Purpose Gluten-free flour, unsifted (I prefer Bob’s Red Mill brand because I can find it locally, but King Arthur Flour makes a pretty decent one, too)

1 tsp Kosher salt

1 TBS Raw sugar

16 wz Unsalted butter, chilled

6 TBS Ice water plus a few cubes of ice


Combine flours in a big bowl. Whisk to combine and fluff.

Crush salt and sugar together in a mortar and pestle. If you don’t have one, toss the granules in a plastic zippy bag and crush with your rolling pin.

Add sugar/salt mixture to the flour. Whisk again.

Cut the butter into cubes, tossing them into the flour mixture.


Cut the butter into the flour mixture using a pastry cutter (or 2 knives in a criss-cross motion) until the whole thing looks like a bowl of large-ish bread crumbs.


Use a fork to stir the ice water into the mixture, one TBS at a time until a soft dough forms. You may need only 4 TBS, or as many as 7, depending on various climate factors.


Chill until ready to roll out for your pie.


When ready to use, preheat oven to 350F.

Roll dough out to about 1/8″ thick for regular pie crusts, or a little bit thicker for pocket pies.

Assemble pie.

Bake for about an hour, give or take a few minutes depending on your personal variables (altitude, humidity, oven, etc).


Makes enough dough for one 2-crust pie, two 1-crust pies, or about a dozen pocket pies (depending on size).


For single crust pies, make sure to pierce the bottom really well before blind-baking. This recipe does get a little puffy as it bakes.

Want to add a little wow factor to your sweet pie crust? Just add a pinch or two of a complimentary spice to the flour mixture. Cinnamon and allspice are wonderful for apple, pumpkin, peach, or apricot pies. For citrus pies, add a pinch of nutmeg or cocoa powder. For berry pies, my favorite addition is pulverized citrus peel.

To use for a savory pie such as quiche, simply delete the sugar and use salted butter instead of unsalted. I like to add a pinch or two of ground white or cayenne pepper and cumin to the flour mixture, as well.

You are only limited by your imagination and taste buds. Have fun!

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Filed under All Recipes, Desserts, Techniques, Tips and Tricks, Vegetable-arian