OK, I know it’s a dumb name, but I’m tired!! Thanksgiving is in two days and we’ve spent the last several days repainting and rearranging our home for the big day. This is my very favorite holiday and I spend weeks thinking about what to serve. This year, though, I’m a bit behind with all the painting and all. ANYWAY, I made some crackers today for an easy Thanksgiving appetizer and thought you might like to see how they turned out and try them for yourself!
It’s such an easy dough to work with; it’s full of butter, so it’s soft. I used Tillamook sharp cheddar cheese as my cheese of choice, but any flavorful cheese should work. If you use a hard cheese, you just might need to add a bit more water.
The crushed red pepper adds a lot of color, as well as flavor … it all looks good with the cheese!
You could cut these into squares, for less waste, or use a small cookie cutter to make round ones. Heck, any shape will work!! Just work the dough in small batches since the butter will melt. I did reroll the scraps one time.
They bake up quickly in a 350° oven and will keep for 3-4 days in an airtight container. I think I’ll make a cream cheese spread for these!
Easy Peasy Cheesy Crackers
1 3/4 c. all-purpose flour
1/2 t. baking powder
1-2 T. crushed red pepper flakes
1/2 t. salt
1/2 c. cold, unsalted butter, but into small bits
1 c. shredded, flavorful cheese like sharp cheddar or parmesan
2-3 T. ice water
In a food processor, combine the flour, baking powder, red pepper flakes and salt. Pulse to blend. Add the butter and pulse 5-10 times, or until the mixture becomes like coarse crumbs. Add the cheese and 2 T. of the water. Process for a minute or two, or until the dough comes together. Add more water, if needed, to make the dough manageable. Turn the dough out onto a lightly floured work surface, shape into a ball and then cut in half, forming two pieces. Wrap them in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350° – line two baking sheets with parchment or grease them up.
On a lightly floured surface, roll part of the dough out to about a 1/16″ thickness. Cut into rounds or squares. Re-roll only once and cut more until the dough has been used. Using a fork, poke each cracker once or twice to help eliminate the crackers from puffing up in the oven.
Place the crackers an inch apart on the prepared pans. Bake for 10-12 minutes, or until the edges are lightly browned. Cool completely and store in an airtight container for 3-4 days.
Mine made 60 crackers.
his name. That’s kind of a foreign concept for me, for while I have always been interested in family history, I don’t collect cousins easily. I’ve found a couple that I really like, but mostly I try to get rid of my family!! I’ve always said, just because you’re related doesn’t mean you have to like someone! Joe is completely opposite.
all received and gave were just the start! Everyone talked nonstop! A mixture of Italian, English and hand signals got us through introductions and on to the most beautiful lunch of Porcini Mushroom Lasagna, Baked Eggplant, Roasted Green Beans, Vegetable Tart and Pear Cake (with pears from her garden.) She served each course individually, with wine to match. Dessert came with a sweet wine and Limoncello … it was a memorable afternoon. I only was able to take one photo of the meal, only because I had just met them and didn’t want to appear too strange!
’s system. His father was from Italy, as were all of his grandparents. So, it stands to reason that there should be some people around that were related, but where?
It’s not the huge pile of debris that needs to be put away … huge pots and pans, decorations, signs, chairs … and it’s not that I’m still tired (although, I still am.) The feeling I still have is a bit of warmth and happiness about how it all turned out.
Everything I had hoped of this weekend came true. Family (both genetically and experientally related) came from Utah and California; others simply dropped by, knowing we’d be there and wanting to say hi. Lots just hung out for hours. It was like one big front porch…with Italian seasonings, of course. Nobody had to call first, the “door” was open and everyone knew it! Even those we just met!
- her husband died in the early 1930’s and she eventually remarried one of her boarders, but still ran the boarding house. She cooked, cleaned and worked hard every day of her life. She made wine, which she stored in the basement and she cooked huge family dinners. She died before I met my husband’s family, but stories of her are still recounted often; especially when we all gather for a special Italian meal or event. It’s almost as if I had met her; she is in my thoughts, too.
d to this day, as much as we do; big Nonna’s great-great grandchildren. They bring girlfriends, boyfriends and just plain friends to spend the days with us. Everyone is Italian on Columbus Day! They grape-stomp, dress-up and they boys intentionally grow “Italian” mustaches just for this weekend! Family comes from Utah and California to help in the booth and we all revel in the shared memories and hear the stories of how it was when Big Nonna was alive. Pretty sure that Grandpa Tony would have loved this weekend, as much as we all do!
