In honor of the birthday (last week) of my childhood BFF (Happy Birthday Laks!!) I bring you Cheesyness today. A "recipe" from childhood, and another adventure into the world of "make-at-home". I've made a lot of sweet things lately, and I just wasn't in the mood for another one this morning. Luckily, I had all of the ingredients for these crackers already! I am excited about them. You should be too!!
But First: the Cheesy Bread.
Because my Mom usually baked homemade bread, we didn't have flimsy store-bought stuff around. And while her homemade bread was (and is!) the fluffiest I've had, it still had more "substance" than store-bought. This makes it especially good for toasting, large sandwiches with tons of fillings, and Cheesy Bread. This was our favorite after-school, after-play, after-snack snack. Yum.
First: Top bread with at LEAST 3 thick slices of cheese. It's okay, this bread can handle it.
Third: Cook in the microwave for 25-30 seconds. The cheese should be soft in the middle and bubbly at the edges. You don't want it ALL bubbly, because then it becomes Greasy Bread.
And then there are these little nuggets of happiness. They literally made my day! I've been in a bit of a funk today, (nothing serious) but these cheered me right up. The world is right, where these little darlings exist!
Homemade Cheese Crackers (from Full Fork Ahead)
8 ounces extra-sharp cheddar cheese, coarsely shredded
½ stick unsalted butter, room temperature
1 teaspoon kosher salt
1 cup flour
2 tablespoons ice water
more kosher salt for sprinkling (optional)
Mix the cheddar, butter, and salt until soft and combined.
Preheat the oven to 375˚F. Line two baking sheets with parchment paper.
Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, (I don't have one... no pretty edges for me!) cut the rectangles into 1-inch squares, then transfer to the baking sheets.