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I’ve always used semi-finely chopped pecans instead of any seeds. But here in Oklahoma and Texas, we use pecans in everything! After all, the Pecan is the state tree of Texas! And here in Indian Territory, Oklahoma, I have two Native Pecan trees in my pasture that are easily over 150 years old (two grown men cannot reach around their trunks) and still producing pecans! There’s no need to toast them first, as they will toast as the cheese melts and gets crisp.
Vermont white cheddar is spectacular in these, the sharper the cheese the better. And a bit of dry mustard or a lesser amount of cayenne, if you don’t care for too much heat, really perks up the flavor of the cheese. Also try a light sprinkle of course sea or kosher salt or freshly cracked peppercorns, or add some garlic powder to the mixture. Be adventurous and make the recipe your own!
If mine are not crisping up should I bake them longer?
Hi, Julie! Yes, you can bake them for a few minutes longer, but keep a close eye on them. Also, they’ll still be a little flexible when they’re hot from the oven, but will crisp up as they cool. Hope this helps!
I’ve spiced them up a bit by adding mustard powder.
This post reminded me that I must provide something for a holiday bake sale. I see that these crisps are best the day they are made so I’ll pass on this recipe. Do you have a suggestion for a savory bake sale item that appeals to blander Midwestern tastes?
Ann How about soda bread biscuits? you could make them half-size and sell by half a dozen? http://www.simplyrecipes.com/recipes/soda_bread_biscuits/ They are flexible in terms of sweetness, and look very good.
I would like to make your cheddar crisps, but I am gluten sensitive. What else can I use in place of flour?
I haven’t tried it, but I don’t see why gluten-free flour mix wouldn’t work.It’s worth a try–why not make it with half the recipe or even a quarter of it, and see if you like it? Let me know how it works out.
ill bet they would be great with a salad too!!! :)
Ooh! I’ve got some everything bagel “seasoning” from an earlier gougères experiment — so putting that in!!!
whats in the ”everything ” bagel seasoning? ill bet these WOULD be FANTASTIC with that sprinkled over them!!! :)
Mine is called Everything But The Bagel from Trader Joe’s – it’s poppy, sesame, dried onion, salt, probably other stuff too