Comments on: parmesan cream crackers

By: SJ Emmons

SJ Emmons — Wed, 14 Jul 2010 22:01:56 +0000

I made this tonight with gluten free flour and used natural yogurt instead of cream. They are so delicious, I have to steel myself away from polishing off the lot in one go!

Thanks.

By: Tim

Tim — Mon, 12 Jul 2010 00:12:09 +0000

Oh my dog! I made these tonight…served with a goat cheese/pecan/bacon/basil spread. AWESOME….I forgot to buy crackers…with company on the way, I quickly mixed and popped in the oven…major hit.

Thank you…I’m so glad I remembered this post.

This was so easy and delicious.

By: Leif Brecke

Leif Brecke — Mon, 03 May 2010 06:34:48 +0000

I just made these crackers which lasted on the plate about 15 minutes. I added fish sauce to half the batch which added additional savory cheesiness. For the whole batch, I’d recommend 2t-1T mild fish sauce – anchovy sauce aka Nuoc Mam Nhi aka Phu quoc aka Loai Thung Hang. (Brands of mild fish sauce typically have a double animal name and emblem. I use Double Parrot brand. Unfortunately, MSG has replaced fish sauce in a lot of Asian cooking.)

By: Janine

Janine — Sat, 17 Apr 2010 16:47:34 +0000

If you, like me, haven’t a food processor, try grating the butter into the dry ingredients, and then using a pastry blender to finish blending it in. Worked like a charm, and saves the arm(very sorry about the rhyme)! I also used fresh milled flour in place of the all purpose, and they turned out divine! I can see so many different possibilities with other cheese/spice combinations! Thanks for the recipe!!

By: Melissa

Melissa — Sun, 28 Mar 2010 22:36:36 +0000

wow! these are fantastic and super easy to make – thanks for the recipe!

By: Dancer who eats

Dancer who eats — Sun, 14 Feb 2010 18:07:07 +0000

AMAZING! Quite possibly my favorite cracker. They are awesome by themselves but I served them with Ina’s sun dried tomato dip and it was a heavenly combination. Thanks!

By: Sam Kathryn

Sam Kathryn — Thu, 11 Feb 2010 04:16:41 +0000

YES! Homemade cheese crackers are the best. I’ll defiantly try this recipe sometime. I usually stick with sweet rather than savory, but these look tempting.

By: Paula S In New Mexico

Paula S In New Mexico — Sun, 31 Jan 2010 18:25:53 +0000

My version uses sharp cheddar, pecans and cayenne…………….yum.

Think I’ll make yours today….cold and dreary here. I’m feeling like red wine and nice crackers…..

By: kimberly

kimberly — Fri, 22 Jan 2010 00:45:27 +0000

I’ve made these a few times now and they are delicious! thanks for sharing!!

By: Aleeda

Aleeda — Tue, 19 Jan 2010 16:06:30 +0000

Typical Mark Bittman. Wonderful recipe, sloppy or missing instructions. I’ve made something similar for years with equal amounts of cheese, butter, and flour. Thanks for sharing this!