K
kevnbro
Guest
I recently found this recipe in a small cookbook that shipped with our
fairly new Jenn-Air range.
Thinking it would make a nice Christmas snack, I decided to make them
to share with family during our Christmas visit home.
They are easy and delicious!
It was a convect bake recipe, but without a convection oven, all that
will vary is the baking time.
The recipe also says to mix the butter, blue cheese, yolk and flour by
hand but finding that to be frustrating, I popped it in our food
processor with a steel blade and pulsed it until it formed the nice
dough ball I needed.
Give it a try!
PECAN BLUE CHEESE CRACKERS
11/2 cups pecan halves
1 stick (1/2 cup) unsalted butter, softened
1/2 pound Maytag blue cheese, softened
1 large egg, seperated
1 cup all-purpose flour
In a preheated 325° oven (convect bake if you have) toast 1/2 cup
pecans, about 6 minutes and cool.
Finely chop toasted pecans.
In a bowl with a fork cream butter and blue cheese until smooth.
Add egg yolk, stirring until combined well.
Add flour and chopped pecans and stir until mixture just forms a dough.
Halve dough and on separate sheets of wax paper form each half into a
12 inch by 11/4 inch log, using wax paper as a guide.
Freeze logs, wrapped in wax paper just until firm, about 30 minutes.
Preheat oven to 350°, lightly grease 2 large sideless baking sheets.
Cut logs crosswise into 1/4 inch thick slices and arrange slices about
1/2 inch apart on baking sheets.
Top each cracker with a remaining pecan half, pressing slightly into
dough.
Brush tops of crackers, including pecans with lightly beaten egg white.
Bake crackers using 2 racks evenly spaced in oven until golden brown,
about 12 minutes total.
With a spatula transfer crackers to paper towels to blot and then to a
rack to cool.
Each log makes about 45 crackers.
fairly new Jenn-Air range.
Thinking it would make a nice Christmas snack, I decided to make them
to share with family during our Christmas visit home.
They are easy and delicious!
It was a convect bake recipe, but without a convection oven, all that
will vary is the baking time.
The recipe also says to mix the butter, blue cheese, yolk and flour by
hand but finding that to be frustrating, I popped it in our food
processor with a steel blade and pulsed it until it formed the nice
dough ball I needed.
Give it a try!
PECAN BLUE CHEESE CRACKERS
11/2 cups pecan halves
1 stick (1/2 cup) unsalted butter, softened
1/2 pound Maytag blue cheese, softened
1 large egg, seperated
1 cup all-purpose flour
In a preheated 325° oven (convect bake if you have) toast 1/2 cup
pecans, about 6 minutes and cool.
Finely chop toasted pecans.
In a bowl with a fork cream butter and blue cheese until smooth.
Add egg yolk, stirring until combined well.
Add flour and chopped pecans and stir until mixture just forms a dough.
Halve dough and on separate sheets of wax paper form each half into a
12 inch by 11/4 inch log, using wax paper as a guide.
Freeze logs, wrapped in wax paper just until firm, about 30 minutes.
Preheat oven to 350°, lightly grease 2 large sideless baking sheets.
Cut logs crosswise into 1/4 inch thick slices and arrange slices about
1/2 inch apart on baking sheets.
Top each cracker with a remaining pecan half, pressing slightly into
dough.
Brush tops of crackers, including pecans with lightly beaten egg white.
Bake crackers using 2 racks evenly spaced in oven until golden brown,
about 12 minutes total.
With a spatula transfer crackers to paper towels to blot and then to a
rack to cool.
Each log makes about 45 crackers.