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Bronco’s Cougar Crisp


1 1/4 cup flour

1/2 cup yellow cornmeal

1/2 tsp baking soda

1/2 tsp sugar

1/2 tsp salt

1/2 cup (1 stick) butter

8 oz. extra-sharp cheddar cheese, shredded

2 T white vinegar

2/3 cup water

coarsely ground black pepper


In large bowl combine flour, cornmeal, baking soda, sugar, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. With fork, stir in cheese, vinegar, and water just until mixture forms a soft dough. Divide into 4 equal pieces, wrap in plastic wrap and chill 1 hour. (May be chilled in freezer about 30 minutes.)

Preheat oven to 375 degrees. Grease large baking sheet. On lightly floured surface, with floured rolling pin, roll 1 piece of the dough into a paper-thin 10-inch circle. (edges may be ragged). Cut into 8 wedges and place on prepared baking sheet. Sprinkle wedges with coarsely ground black pepper, firmly pressing pepper into dough.

Bake about 10 minutes or until browned and crisp. Remove from oven and transfer crisps to racks and cool. Repeat with remaining dough. Store at room temperature, in covered container. Makes 10-12 servings.

Go Cougars!!!!

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