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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Nabisco Cheese Nips
Categories: Copycat, Snacks
Yield: 300 Crackers
1 c All-purpose flour;
- sifted, plus:
1/2 c All-purpose flour; reserved
- for kneading and rolling
1 ts Baking soda
1/4 ts Baking powder
1/2 c Kraft Macaroni & Cheese
- Cheese Topping powder -OR-
2 Boxes Kraft macaroni &
- cheese; dry cheese powder
- pkgs only
3 tb Shortening
1/3 c Buttermilk
1/2 ts Salt (optional)
Here's a clone recipe that gets one very important ingredient from
another packaged product. The powdered cheese included in the Kraft
instant macaroni & cheese kits flavors this homegrown version of the
popular bright orange crackers. You'll need a can of Kraft Macaroni &
Cheese Cheese Topping or two boxes of the most inexpensive instant
variety of macaroni & cheese; you know, the kind with the cheese
powder. Two boxes will give you enough cheese to make 300 crackers.
As for the macaroni left over in the box, just use that for another
recipe requiring elbow macaroni.
Sift together 1 cup flour, baking soda, baking powder, and cheese
powder in a large bowl.
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.
Stir in buttermilk with a fork until dough becomes very moist and
sticky.
Sprinkle a couple tablespoons of the reserved flour over the dough
and work it in until the dough 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,
until the flour is well incorporated. Wrap the dough in plastic wrap
and chill for at least 1 hour.
Preheat oven to 325?F. Spray a light coating of cooking spray on a
baking sheet.
Remove the dough from the refrigerator and use the remaining reserve
flour to dust a rolling surface. Roll about 1/3rd of the dough to
just under 1/16" 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.
Use a pizza cutter to cut across and down the dough, creating 1"
square pieces. Use the blunt end of a skewer or broken toothpick to
poke a hole in the center of each piece.
Sprinkle a very light coating of salt over the top of the crackers
(crackers will already be quite salty) and bake for 8 to 10 minutes
mix the crackers around (so those on the edge don't burn) and bake
for another 3 to 5 minutes, or until some are just barely turning a
light brown. Repeat the rolling and baking process with the remaining
dough.
Recipe FROM:
MMMMM
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