Blue Cheese Wafers Food

BLUE CHEESE WAFERS

Steps:

• Beat blue cheese and butter until fluffy. Add flour and cayenne pepper. Mix until blended.
• Divide dough in half; shape each portion into a log. Place in waxed paper and refrigerate for at least 2 hours.
• Cut each log into 1/4 inch thick slices and place on an ungreased baking sheet.
• Bake in a 350 degree oven for 13 to 15 minutes. Place on wire rack to cool.
• Note: Cooking time does not include refrigeration time.

BLUE CHEESE AND WALNUT CRACKERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

CHEESE WAFERS

Steps:

• Preheat oven to 350.
• Cut butter into flour.
• Add cheese and seasonings.
• Fold in cereal.
• Drop by small spoonfuls on ungreased cookie sheets and flatten with back of spoon.
• Bake for 10-15 minutes.
• Don't let them get too brown!

BLUE CHEESE-WALNUT WAFERS

Steps:

• Position knife blade in food processor; add first 4 ingredients. Process until blended, stopping once to scrape down sides. (Mixture will be sticky.).
• Transfer mixture to a bowl; stir in walnuts. Cover and chill 5 minutes.
• Divide dough in half. Shape each portion into an 8 inch log. Wrap in heavy-duty plastic wrap; chill 1 hour or until firm.
• Slice dough into 1/4 inch slices; place on ungreased baking sheets. Bake at 350°F for 12 minutes or until lightly browned. Let cool on wire rack.

FIG AND BLUE CHEESE SAVOURIES

Steps:

• 1. Heat the oven to 350°F. Line a baking sheet with parchment paper.
• 2. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.
• 3. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Then roll out to a 1/8-inch-thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. Reroll the scraps (no more than once) and cut more rounds.
• 4. Using the back of a rounded 1/2-teaspoon measure or your knuckle, make an indentation in the center of each dough round. Spoon about 1/4 teaspoon of the fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentation.
• 5. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.

BLUE CHEESE AND WALNUT SPREAD

Steps:

• In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfermixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrapand refrigerate, up to 1 week.

BLUE CHEESE AND PECAN CRACKERS

Steps:

• Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then chopped pecans. Form dough into 1-inch balls. Arrange rounds on ungreased baking sheets. Flatten to 2 1/2-inch rounds. Press pecan half onto each. Bake until golden on bottom and at edges, about 35 minutes. Transfer to racks and cool.