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Old 08-01-2006, 09:19 PM   #1
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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!




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Old 08-01-2006, 11:22 PM   #2
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Those look wonderful, just might have to buy the other 2 cheeses and give them a try.

Sheryl
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Old 08-03-2006, 09:50 AM   #3
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Ooooh those look yummy! I finally made the almond thins for the first time last night and I ended up eating the whole batch.
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Old 08-03-2006, 10:31 AM   #4
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Would any cheese mix work? I have a huge bag of Mexican blend cheese could I just use three cups of that?
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Old 08-03-2006, 10:45 AM   #5
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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.
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Old 08-03-2006, 02:26 PM   #6
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Is that wpi 5000?

They look great!!
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Old 08-03-2006, 03:30 PM   #7
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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.
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Old 08-03-2006, 03:38 PM   #8
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Okay, I'll remember that. thanks Kevinpa.
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Old 08-03-2006, 07:39 PM   #9
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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..
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Old 08-03-2006, 09:25 PM   #10
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That just might work, but I'm not quite sure what the sauce would do to it.......sounds like mini experiment time,,,,,,lol
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Old 08-04-2006, 09:34 AM   #11
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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!
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Old 08-04-2006, 10:27 AM   #12
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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.
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Old 08-04-2006, 10:30 AM   #13
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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.
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Old 08-04-2006, 10:38 AM   #14
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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?
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Old 08-04-2006, 11:02 AM   #15
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yes wheat protein isolate 5000.
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Old 10-08-2006, 10:10 AM   #16
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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?

Last edited by Berta48; 10-08-2006 at 10:17 AM..
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Old 10-08-2006, 11:10 AM   #17
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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
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Old 10-08-2006, 11:49 AM   #18
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Quote:
Originally Posted by Kevinpa View Post
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

Last edited by Berta48; 10-08-2006 at 11:55 AM..
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Old 10-13-2006, 01:05 AM   #19
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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!
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Old 10-13-2006, 02:32 AM   #20
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Those look SO GOOD!
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Old 10-13-2006, 05:10 AM   #21
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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
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Old 10-13-2006, 08:48 AM   #22
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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.
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Old 10-13-2006, 11:01 AM   #23
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Looks so good!!!
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Old 10-13-2006, 11:52 AM   #24
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Originally Posted by thecheshirekat View Post
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!
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Old 10-13-2006, 11:54 AM   #25
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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
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Old 10-13-2006, 12:32 PM   #26
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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.
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Old 10-13-2006, 02:33 PM   #27
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Originally Posted by thecheshirekat View Post
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.
OH MY GOODNESS Yes I see now I apologize . I'll try yours someday but I need to stay away from all the extras now I am only in OWL.
But thanks for RSVP<Again sorry
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Old 10-14-2006, 06:06 AM   #28
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Just like a Cheese-It

I just made these this morning---OMG--they taste just like a cheese-it!!! They are so good. How am I ever going to lose my last 10 lbs. with all these great recipes????
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Old 10-14-2006, 09:03 AM   #29
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I just made these this morning---OMG--they taste just like a cheese-it!!! They are so good. How am I ever going to lose my last 10 lbs. with all these great recipes????
Resserano
Just like you lsot all your other weight MODERATION
That's saying a lot for someone who gained three lbs last week
CONGRATULATIONS on your great loss
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Old 10-14-2006, 10:36 AM   #30
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To Berta48

I was also up 2 lbs. this week. I think it' s because I'm trying all these recipes I'm finding. I need to stay away from this site for a month or so until I reach my goal--10 more lbs. and I'm there!!! But Thank you for responding to my post---
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