Polly Want A Cheese Cracker

Kevinpa · 08-01-2006, 10:19 PM

1/2 cup almond flour
1/2 cup wheat protein isolate 5000
1/4 cup butter soft
2 eggs
1/4 t. salt
1 cup chedder cheese
1 cup asigo cheese
1 cup fontina cheese

Mix all ingredients till well incorporated.
Turn out half the dough onto a parchment lined cookie sheet.
Square up the dough then place another piece of parchment on top and roll out to approx. 12" X 12" square 1/8" thick.
Remove top parchment and bake in a 375 oven for 15 minutes.
Remove cookie sheet and score and Separate crackers and return them to a newly lined parchment or or foiled cookie sheet.

Return to the oven for 5 to 10 minutes longer removing cracker as they get golden brown and crisp.

Repeat the process for the 2nd half of dough

Total recipe 15 carb and the way I cut them I got 55 crackers.

Enjoy!

sherlynn9 · 08-02-2006, 12:22 AM

Those look wonderful, just might have to buy the other 2 cheeses and give them a try.

Sheryl

sjoy76 · 08-03-2006, 10:50 AM

Ooooh those look yummy! I finally made the almond thins for the first time last night and I ended up eating the whole batch.

Divabunny · 08-03-2006, 11:31 AM

Would any cheese mix work? I have a huge bag of Mexican blend cheese could I just use three cups of that?

Kevinpa · 08-03-2006, 11:45 AM

yes, any cheese will work. The last time I made them I used all chedder. I just happen to like the taste of this blend of cheeses. The only difference will be in the amount of time the last crisping phase in the oven. The amount of oil in the cheese will determine how long it take for them to crisp up. Also when storing them I suggest doing it in a paper bag rather than plastic....they keep their crunch that way.

SugarBabi · 08-03-2006, 03:26 PM

Is that wpi 5000?

They look great!!

Kevinpa · 08-03-2006, 04:30 PM

Quote:

Originally Posted by SugarBabi

Is that wpi 5000?

Yes, until somebody shows me something that works with 8000 I always use 5000. I have beeen disappointed with everything I have ever made with 8000.

SugarBabi · 08-03-2006, 04:38 PM

Okay, I'll remember that. thanks Kevinpa.

CarolynF · 08-03-2006, 08:39 PM

Kevin..I'm thinking...thin NY Style pizza crust..what do you think??

Bake it, then top it with sauce, etc..and put in back in the oven for things to melt..

Kevinpa · 08-03-2006, 10:25 PM

That just might work, but I'm not quite sure what the sauce would do to it.......sounds like mini experiment time,,,,,,lol

Divabunny · 08-04-2006, 10:34 AM

Quote:

Originally Posted by CarolynF

Kevin..I'm thinking...thin NY Style pizza crust..what do you think??

Bake it, then top it with sauce, etc..and put in back in the oven for things to melt..

That sounds yummy! Great Idea!

trish6103 · 08-04-2006, 11:27 AM

Do these stay crispy if they're not eaten right away? I made some "cheese chips" with just deluxe american cheese and they were great when I first made them, but they got soggy after putting them in a Ziploc bag.

Kevinpa · 08-04-2006, 11:30 AM

Quote:

Originally Posted by trish6103

Do these stay crispy if they're not eaten right away? I made some "cheese chips" with just deluxe american cheese and they were great when I first made them, but they got soggy after putting them in a Ziploc bag.

I suggest storing them in a paper bag rather than plastic....they keep their crunch that way.

trish6103 · 08-04-2006, 11:38 AM

Quote:

Originally Posted by Kevinpa

I suggest storing them in a paper bag rather than plastic....they keep their crunch that way.

Thanks, I'll try that.
I have a big Netrition order coming in today, so I'm gonna try your cheese cracker recipe too.

And just to clarify, all your recipes including WPI use 5000, right?

Kevinpa · 08-04-2006, 12:02 PM

yes wheat protein isolate 5000.

Berta48 · 10-08-2006, 11:10 AM

Quote:

Originally Posted by Kevinpa

yes wheat protein isolate 5000.

What does the wheat protein Isolate do? What is it for? And how many carbs? I have some whey protein ordered is that the same?
All these new products are confusinf to me.Gusee I'll learn them in time.

What would you suggest to use for sweetner I have been useing Splenda but seems to be a lot of CARBS I didn't know about in it. I have tried Stevia and don't care for it. How about fiber fit?

Kevinpa · 10-08-2006, 12:10 PM

Berta, If you click ---> wheat protein isolate 5000 it will take you to the netrition page where you can buy it. It will also give you a pretty good functional explaination of what it is and what it is used for. As far as subbing your whey protein isolate for it I will tell you what I have told others. It will work, but the flavor will not be the same. I would suggest that you could try these crackers using the whey and if you are not quite satified with the flavor then think about using the wheat.

As far as sweeteners go, I do not think there is any 1 sweetener that fits all situations and in most cases as you will see looking a recipes here that a combination of sweeteners is the preference to achieve a synergy of that combination. I personally have and use 6 or 7 different sweeteners depending on the situation. When and where to use them is something I learned best by experience and noting what worked for others.
Lastly, not everybody can tolerate all sweeteners. You will have to learn which are suited best for you.

HTH

Berta48 · 10-08-2006, 12:49 PM

Quote:

Originally Posted by Kevinpa

Berta, If you click ---> wheat protein isolate 5000 it will take you to the netrition page where you can buy it. It will also give you a pretty good functional explaination of what it is and what it is used for. As far as subbing your whey protein isolate for it I will tell you what I have told others. It will work, but the flavor will not be the same. I would suggest that you could try these crackers using the whey and if you are not quite satified with the flavor then think about using the wheat.

As far as sweeteners go, I do not think there is any 1 sweetener that fits all situations and in most cases as you will see looking a recipes here that a combination of sweeteners is the preference to achieve a synergy of that combination. I personally have and use 6 or 7 different sweeteners depending on the situation. When and where to use them is something I learned best by experience and noting what worked for others.
Lastly, not everybody can tolerate all sweeteners. You will have to learn which are suited best for you.

HTH

Thanks Kevin I have seen some of your posts and I see that you are a EXCELLENT cook(CHEF). I love cooking but not into expermenting

I use Splenda mostly.I'm just trying to find some way of eliminating CARBS just like all of us here.

I'd love a LC cake recipe. Do you do recipe nutriton values?In other words if I gave you a recipe would or could you figure the Carb count and etc for me?

I am math illiterate and I am not joking I really am .Not proud of it just the truth.

Also I'd love a muffin that isn't the size of a golf ball??

LC of course
I am on Owl but have been staying under or around 25 a day I am going to try to remain there until I loose much more weight.

I looked and I'm ordering the isolate THANKS now send me some recipes

Is it honestly true that calories don't matter doing Atkins?As I use fit day and my calorie intake is scary sometimes

thecheshirekat · 10-13-2006, 02:05 AM

These are great!

I followed the recipe as closely as I could, but used 1 cup of cheddar, 1 1/2 cups of mozzarella, and 1/2 cup grated parmesan.

I cut the first half of the batch into little squares like Cheez-its:

Then, for the second half, I got creative and cut them into circles like Ritz

:

My boyfriend the cracker lover claims that they're the best LC cracker recipe I've ever tried. So, just for him, I made a cheese-cracker-and-peanut-butter sandwich:

Thank you SO much for the recipe!

Leashy · 10-13-2006, 03:32 AM

Those look SO GOOD!

Tryinghardtolose · 10-13-2006, 06:10 AM

I noticed you used Fontina cheese in your recipe and I have seen it mentioned in other recipes on here too. I have never heard of it before reading about it here. I have looked in my stores and can't seen to find it. Where would I look? With the speciality cheeses or just with the regular ones? What shape is it in and is it a hard or soft kind of cheese?

Thanks for much in advance for the information!

Pam

Kevinpa · 10-13-2006, 09:48 AM

I get it at any grocery store or walmart or even Sam's club. It is usually by where they keep the chunks of parmesan and asigo. The thing is you can use any kind of cheese you like. as I said earlier I have made these before using all chedder and they were great too.

myyellowstang · 10-13-2006, 12:01 PM

Looks so good!!!

Berta48 · 10-13-2006, 12:52 PM

Quote:

Originally Posted by thecheshirekat

These are great!

I followed the recipe as closely as I could, but used 1 cup of cheddar, 1 1/2 cups of mozzarella, and 1/2 cup grated parmesan.

I cut the first half of the batch into little squares like Cheez-its:

Then, for the second half, I got creative and cut them into circles like Ritz

:

My boyfriend the cracker lover claims that they're the best LC cracker recipe I've ever tried. So, just for him, I made a cheese-cracker-and-peanut-butter sandwich:

How the heck you do that? Mine would crumble up if I tried to cut them? Did you put it all in a pan and then cut them or what?I am going to the movies this week end and taking some so I don't eat the popcorn.

Thank you SO much for the recipe!

Berta48 · 10-13-2006, 12:54 PM

How the heck did you do that? Did you put all the cheese into one pan and then cut them? Mine would fall apart if I tried to cut them???
They look so nice especially the round ones/ I'm going to take some to the movie this week end so i won't eat popcorn

thecheshirekat · 10-13-2006, 01:32 PM

Quote:

Originally Posted by Berta48

How the heck did you do that? Did you put all the cheese into one pan and then cut them? Mine would fall apart if I tried to cut them???

I'm a little confused by the question

. Kevin's recipe requires you to cut the crackers once they've gone through the initial baking phase. I just cut them with a cookie cutter instead of scoring them. Are you referring to your own cheese cracker recipe from another thread, which is just cheese and doesn't include the eggs, almond flour, wheat protein isolate, and butter? The ones that are just cheese wouldn't cut well, I agree, but these work fine.

08-01-2006, 10:19 PM	#1
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Polly Want A Cheese Cracker 1/2 cup almond flour 1/2 cup wheat protein isolate 5000 1/4 cup butter soft 2 eggs 1/4 t. salt 1 cup chedder cheese 1 cup asigo cheese 1 cup fontina cheese Mix all ingredients till well incorporated. Turn out half the dough onto a parchment lined cookie sheet. Square up the dough then place another piece of parchment on top and roll out to approx. 12" X 12" square 1/8" thick. Remove top parchment and bake in a 375 oven for 15 minutes. Remove cookie sheet and score and Separate crackers and return them to a newly lined parchment or or foiled cookie sheet. Return to the oven for 5 to 10 minutes longer removing cracker as they get golden brown and crisp. Repeat the process for the 2nd half of dough Total recipe 15 carb and the way I cut them I got 55 crackers. Enjoy! __________________ Success is a journey, Not a destination. So stop running. Recipe Page

10-13-2006, 02:05 AM	#19
thecheshirekat Very Gabby LCF Member!!! Join Date: Apr 2003 Location: Los Angeles, CA Posts: 4,281 Gallery: thecheshirekat Stats: 263.5/234.0/180 WOE: Atkins Start Date: Restart AGAIN 8/7/06	These are great! I followed the recipe as closely as I could, but used 1 cup of cheddar, 1 1/2 cups of mozzarella, and 1/2 cup grated parmesan. I cut the first half of the batch into little squares like Cheez-its: Then, for the second half, I got creative and cut them into circles like Ritz : My boyfriend the cracker lover claims that they're the best LC cracker recipe I've ever tried. So, just for him, I made a cheese-cracker-and-peanut-butter sandwich: Thank you SO much for the recipe! __________________ 263.5/234.0/180 Induction re-started again 8/7/06

10-13-2006, 12:54 PM	#25
Berta48 Very Gabby LCF Member!!! Join Date: Sep 2006 Location: USA Posts: 3,511 Gallery: Berta48 Stats: 273.4/246.4/145 WOE: WEIGHT WATCHERS / MEMBER SISTAS IN CHRIST Start Date: APRIL 11TH,2007	HOW DID YOU DO THAT? How the heck did you do that? Did you put all the cheese into one pan and then cut them? Mine would fall apart if I tried to cut them??? They look so nice especially the round ones/ I'm going to take some to the movie this week end so i won't eat popcorn

08-02-2006, 12:22 AM	#2
sherlynn9 Senior LCF Member Join Date: Oct 2000 Location: Concord, California, USA Posts: 573 Gallery: sherlynn9	Those look wonderful, just might have to buy the other 2 cheeses and give them a try. Sheryl

08-03-2006, 10:50 AM	#3
sjoy76 MAJOR LCF POSTER! Join Date: Jul 2002 Posts: 1,140 Gallery: sjoy76 Stats: 223 / 164.5 / 145 WOE: Atkins	Ooooh those look yummy! I finally made the almond thins for the first time last night and I ended up eating the whole batch.

08-03-2006, 11:31 AM	#4
Divabunny Senior LCF Member Join Date: Aug 2005 Location: Bay Area, CA Posts: 737 Gallery: Divabunny Stats: 213/196/165 WOE: countin' carbs Start Date: 4/21/08	Would any cheese mix work? I have a huge bag of Mexican blend cheese could I just use three cups of that?

08-03-2006, 11:45 AM	#5
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	yes, any cheese will work. The last time I made them I used all chedder. I just happen to like the taste of this blend of cheeses. The only difference will be in the amount of time the last crisping phase in the oven. The amount of oil in the cheese will determine how long it take for them to crisp up. Also when storing them I suggest doing it in a paper bag rather than plastic....they keep their crunch that way.

08-03-2006, 03:26 PM	#6
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,263 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	Is that wpi 5000? They look great!!

08-03-2006, 04:38 PM	#8
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,263 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	Okay, I'll remember that. thanks Kevinpa.

08-03-2006, 08:39 PM	#9
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 20,113 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Kevin..I'm thinking...thin NY Style pizza crust..what do you think?? Bake it, then top it with sauce, etc..and put in back in the oven for things to melt..

08-03-2006, 10:25 PM	#10
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	That just might work, but I'm not quite sure what the sauce would do to it.......sounds like mini experiment time,,,,,,lol

08-04-2006, 11:27 AM	#12
trish6103 Way too much time on my hands! Join Date: Jun 2004 Location: Hurricane Alley Posts: 10,144 Gallery: trish6103 Stats: Yeah, right. WOE: Popsicles, lots of Popsicles	Do these stay crispy if they're not eaten right away? I made some "cheese chips" with just deluxe american cheese and they were great when I first made them, but they got soggy after putting them in a Ziploc bag.

08-04-2006, 12:02 PM	#15
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	yes wheat protein isolate 5000.

10-08-2006, 12:10 PM	#17
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Berta, If you click ---> wheat protein isolate 5000 it will take you to the netrition page where you can buy it. It will also give you a pretty good functional explaination of what it is and what it is used for. As far as subbing your whey protein isolate for it I will tell you what I have told others. It will work, but the flavor will not be the same. I would suggest that you could try these crackers using the whey and if you are not quite satified with the flavor then think about using the wheat. As far as sweeteners go, I do not think there is any 1 sweetener that fits all situations and in most cases as you will see looking a recipes here that a combination of sweeteners is the preference to achieve a synergy of that combination. I personally have and use 6 or 7 different sweeteners depending on the situation. When and where to use them is something I learned best by experience and noting what worked for others. Lastly, not everybody can tolerate all sweeteners. You will have to learn which are suited best for you. HTH

10-13-2006, 03:32 AM	#20
Leashy Big Yapper!!!! Join Date: Oct 2005 Posts: 8,749 Gallery: Leashy	Those look SO GOOD!

10-13-2006, 06:10 AM	#21
Tryinghardtolose Senior LCF Member Join Date: Sep 2003 Location: Ocoee, Fl. Posts: 483 Gallery: Tryinghardtolose Stats: 195/156.5/145 WOE: Atkins	I noticed you used Fontina cheese in your recipe and I have seen it mentioned in other recipes on here too. I have never heard of it before reading about it here. I have looked in my stores and can't seen to find it. Where would I look? With the speciality cheeses or just with the regular ones? What shape is it in and is it a hard or soft kind of cheese? Thanks for much in advance for the information! Pam

10-13-2006, 09:48 AM	#22
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I get it at any grocery store or walmart or even Sam's club. It is usually by where they keep the chunks of parmesan and asigo. The thing is you can use any kind of cheese you like. as I said earlier I have made these before using all chedder and they were great too.

10-13-2006, 12:01 PM	#23
myyellowstang Way too much time on my hands! Join Date: Jul 2003 Location: Lone Star State Posts: 10,203 Gallery: myyellowstang	Looks so good!!!

10-13-2006, 03:33 PM	#27
Berta48 Very Gabby LCF Member!!! Join Date: Sep 2006 Location: USA Posts: 3,511 Gallery: Berta48 Stats: 273.4/2