CHEDDAR COOKIES
Enjoy your Christmas celebration with this cheesy cookie - perfect for gift giving.
Provided by Betty Crocker Kitchens
Categories Gifts & Decor
Time 1h
Yield 54
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. In food processor, place flour and butter. Cover; process until mixture looks like coarse meal. Add cheese and red pepper. Cover; process, using quick on-and-off motions, until combined. With food processor running, gradually pour water through feed tube; process just until dough forms a ball.
- Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten each cookie with bottom of drinking glass; gently press 1 pecan half into center of each cookie.
- Bake 12 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 50 mg
CHEDDAR CHEESE COOKIES
A really nice change from all the sweet cookies out there. Can be used as a appetizer too. They need to chill for 1 hour before baking. I used to have a co-worker who I HAD to make these for every year at our Christmas party.
Provided by Marg CaymanDesigns
Categories Dessert
Time 35m
Yield 36-48 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together with your hand.
- Make teaspoon size balls.
- Place 2 inches apart on ungreased cookies sheet.
- Refrigerate 1 hour.
- Bake at 400°F 15-20 minutes until set.
CHEDDAR CHEESE MAKING RECIPE
Step into the world of Cheddar with this wonderful recipe we have been perfecting for years. In addition to making your own Cheddar, you will learn why there are so many different varieties around the world and understand the history of this fantastic cheese. Since we have tasted a lot of cheddar, and made many variations, we're able to give you our favorite recipe. It is the one we make ourselves, and the one Jim makes when you attend our 201 workshops.
Provided by Jim Wallace
Yield 3 pounds
Number Of Ingredients 0
Steps:
- A Recipe for Cheddar Cheese I usually make this cheese with 6 gallons of raw milk because the larger size tends to ripen more effectively, while reducing the amount of moisture loss, due to a better ratio of mass to surface area. However, for the home cheese maker this volume of milk can be a lot to work with. So, I'm providing a 3 gallon recipe below using a good quality pasteurized milk. The pictures with the guideline below will be for the larger cheese though and you should be able to increase the size to a 6 gallon batch by doubling the rennet and culture. Heat & Acidify Milk Begin by heating milk to 86F. A water bath using a pot in your sink will be the most stable way to do this. You can just add a bit of boiling water from your tea kettle to make sure the water bath remains at temperature. You can heat the milk right in the sink if you use a couple of changes of VERY hot water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats. As you can see in the picture here, I use a pot inside a bigger pot, and a burner under that to control my water bath temperature. Thermometers in both the milk and water bath will help in controlling temperatures Once the milk is at 86F, the culture can be added. To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in. The milk now needs to be kept at this target temperature for 90 minutes to allow the culture to begin working. It will be very slow initially but will soon kick into its more rapid rate of converting lactose to lactic acid. Coagulate with Rennet Once your milk and culture have ripened, add about 3/4 tsp of single strength liquid rennet. The milk then needs to sit quiet for 45 minutes while the culture works and the rennet coagulates the curd. You should note that the milk begins to thicken at about 18 minutes (between 15-20 minutes is a range you should work to). You should be able to see this change by pressing on the milk surface and noting a change in tension. However do not cut yet. The milk needs to sit quiet the full 45 minutes. It needs the rest of this time to firm up well and make a good curd before cutting. The thermal mass of this milk should keep it warm during this period. Do not heat the milk during this time because it needs to sit undisturbed. When the milk has turned into a solid curd that is ready to cut, you should be able to test and see a simple clean break as shown above. Cut Curd & Release Whey The next step will be to cut the curds to 1/2-3/4 inch pieces, depending on the moisture you want in the final cheese. The smaller the curds, the drier the cheese and the longer it will take to age. Make the cuts by first making vertical cuts in two directions at right angles with a long knife and then using a flat ladle cut horizontally. Try not to break the curds too small while doing this. Once the curd have been cut as close to your target size as possible (they will shrink as they cook) allow them to rest for about 5 minutes, with no stirring, while the surface hardens a little. The next step will be to begin a SLOW stir for about 10-15 minutes, the curds are still very fragile. Bring the curds back to 86F at this time if they have cooled. This is to firm the curds well enough to keep them intact during the scald, or cooking phase, that comes next. Cook Curds Now it is time to begin drying out the curds. This will be done by increasing the heat slowly to 102F. The heat needs to be increased slowly at about 3-5F every 5 minutes at the beginning. The total cooking time will be about 30 minutes Then stir another 30-60 minutes, until the curd is firm. This may be extended if the curds are still soft. The final curds should be cooked well through and should be examined to make sure that enough moisture has been removed. A broken curd should be firm throughout and the curds should have a moderate resistance when pressed between the fingers. If the curds are not dry enough, they will carry moisture which contains Lactose forward into the pressing and aging stage. This will show up as leaking cheeses, as the acid continues to develop, and a very chalky and acid tasting cheese. A simple test that I always show in my workshop classes here is the 'Grip Test'. A small hand full of cheese is gathered and firmly pressed in the hand to consolidate the curds. Then with moderate pressure of the thumb, they should easily separate. If they tend to cling or stick together, stir for a little longer. When the curds seem dry enough, they can be allowed to settle under the whey for a few minutes, then begin to remove whey down to within 1-2 inches above the curd mass. Draining & Cheddaring Draining My process here involves the use of two pans, one with holes and the other without so that the initial curd transfer is with curds and enough whey to cover them. I line the pan with holes with draining cloth and place that pan inside the one without holes (see the pics). If you are using a colander for the draining simply place it in another larger pan When the curds are transferred along with the residual whey to the draining pan, the curds should be fully covered with the whey. This arrangement allows for a thorough stirring to make sure any clumps are broken up and the curds allowed to float under the whey into their most compact form. This step will minimize any mechanical holes in the bed of curds. This step should take about 10 -15 minutes, then the cloth should be folded over and tightened around the curd and all of the whey can be drained. Cheddaring This is the beginning of the cheddaring phase, but the cheese at this point has not developed it's final acid. It will need to be kept warm (85-90F) and turned at 15-30 minute intervals for the next 2-3 hours. The actual amount of time depends on the draining and acid development. During this time, more whey will be draining, and the taste of the whey will change from just slightly sweet as in milk, to a very neutral and even slightly acid flavor but avoid developing too much acid. After about 1 hour cut the curd mass in half and stack the two halves with the drain cloth separating them.I also add a board on top of the draining curds with about 8 lbs of weight. This will emulate the larger slab mass of the larger producers. During this time the curds will begin to change shape due to changes in the protein structure. It is quite related to what also happens in the mozzarella stretching phase. As the warm curd develops more acid during cheddaring, calcium (responsible for binding the proteins) is washed from the curd by the draining whey, leaving a weaker bond between proteins. You will notice that the curds at the beginning of the cheddaring process were much more cubic or round, but if you tear the slabs at the end they will be much more elongated and the slabs will have flattened out considerably. This is all a large part of what cheddar is about. Milling & Salting Curds At this point you will have the final curd ready for pressing BUT another unique aspect of the Cheddar is that the dryness and acid have both reached close to their desired level and should not be allowed to continue. If relying on brining or dry salting the surface of the cheese, the acid would continue to increase causing a very wet and acid cheese. If at this point the curd is too wet, the residual lactose may still be enough to trigger a late fermentation and result in leaking cheese and a very acid and chalky final cheese. If the curd is too dry, it will be difficult to consolidate and will take much longer to age. The curd mass is broken into small pieces about thumb to walnut size, and salt is then added at the rate of 2% of cheese salt to the weight of the fresh curds. If the curd weighs 3lbs (48 oz), 2% would be .96oz of salt. About 0.5% will wash away as the salt pulls moisture from the curd, leaving about 1.5% in the finished cheese. To best keep the salt from hardening the curd surface, and thus limiting moisture expulsion, add salt in 3 stages over 15-20 minutes to allow each addition to pull whey and form its own brine. Forming & Pressing Once the curds have been salted, line the form with a sanitized press cloth and pack the curds firmly into the mold. For pressing, we should begin very light and slowly increase the press weight to a moderate level: 1 hour at 20 lbs 1 hour at 20 lbs 4 hour at 40 lbs 24 hours at 50-75 lbs (depending on how well the consolidation is working) The cheese should be removed from the press, unwrapped, turned, re-wrapped, and put back to the press at the above intervals, to ensure an even consolidation. Pressing will not solve problems of a curd that is too moist. Only the free unbound moisture will be released during this phase. The rate of whey running off is simply a matter of drops and not a stream of whey being released. This is a good rate of whey removal during pressing and will slow even more as the residual free moisture is released. The form should show tears of whey weeping from the form very slowly. When this stops you can increase the weight slightly. At each turn you will notice the cheese has formed a smoother surface and rests lower in the mold. If at the end of the press cycle, the curd is not fully consolidated, return to the press for more time and add a bit more press weight. If still not consolidated after pressing, the cheese curds were too dry. In the next batch, do less stirring, perhaps for less time. Also, cutting the curds larger will make a moister cheese. Prepare for Aging With the well pressed cheddar you have two choices, either waxed or cloth bound. Due to the dryness of the curd at molding, a natural rind will fail as the surface is likely to develop cracks as the curd boundaries dehydrate. Waxing The cheese can be dried for a few days and then waxed. All of our details for this are on our Waxing Page. Pros: Easiest way to maintain moisture. Requires little attention during aging. Cons: Limited movement through the waxed surface. Messy to apply and clean up. Requires constant attention to temperature, as wax can easily reach it's flash point if left unattended. Wrapping in Cloth This is the most traditional way of maintaining the surface of a cheddar. This is still the method used for the ""West Country"" Cheddars, as well as many of the newer cloth bound Cheddars in America. Pros: This covering provides fine support for the surface, but allows moisture and gas to pass as needed. The final cheese tends to be much more complex in both aroma and flavor. Once the cloth is applied, the cheese is protected and a natural mold surface adds to the protection and complexity, and little aging attention is required. When fully ripe, the mold can be brushed away, the cloth removed and a perfectly clean rind is revealed. Cons: It takes a bit longer to apply. The cloth is applied with the help of lard as a binder. The cloth is soaked in lard, rung out and applied to the surface, and then pressed 24 hours to embed the cloth right into the surface. I know that many will groan at the thought of lard, but there is no need to use that white block from the store. It is very easy to obtain a piece of back fat and heat it to render your own lard. It can be kept refrigerated for quite some time. All of the details for applying the cloth binding are on our Bandaging Cheddar page. Aging The cheese is now ready to be placed into your aging space at 52-56F and 80-85% moisture. The only maintenance required is to turn the cheese every week to keep the moisture even. The waxed cheese should remain mold free if done correctly and fully sealed. The bandaged cheese will develop a beautiful surface of grey-white-blue mold naturally over time. This acts as a filter for what comes and goes and can be left alone other than turning occasionally. You may want to keep it separated from other cheeses that are developing selected natural rinds, but I age mine right with my other natural rind cheeses... no problem. Age for 3-9 months (or longer) depending on cheese moisture. The drier the cheese, the longer it can be aged and the more complex it becomes.
CHEDDAR PECAN COOKIES
Make and share this Cheddar Pecan Cookies recipe from Food.com.
Provided by SouthernBell2627
Categories Dessert
Time 35m
Yield 24-36 cookies
Number Of Ingredients 6
Steps:
- Cream butter and cheese in food processor.
- Add flour, salt, and cayenne pepper.
- Add pecans.
- Roll into balls and flatten with a fork.
- Bake on an ungreased cookie sheet at 325 degrees for 25 to 30 minutes.
CHEDDAR CHEESE COINS
These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They're great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.
Provided by Kay Chun
Categories cookies and bars, appetizer, dessert
Time 2h50m
Yield About 5 dozen cookies
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
- Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
- Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
- Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
- Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
CHEDDAR CHEESE POPCORN
Provided by Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine the butter, Cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately.
CHEDDAR CHEESE SCONES
Light, flaky, cheesy, and just plain delicious scones!
Provided by hobbyzu
Categories Scones
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
- Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
- Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
- Bake in the preheated oven until light golden brown, about 15 minutes.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 38 g, Cholesterol 59.6 mg, Fat 20.9 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 826.1 mg, Sugar 4.8 g
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- Combine all ingredients in a large mixing bowl. Take a heaping teaspoon of dough and roll into a ball. Place dough balls on a cookie sheet and refrigerate for one hour.
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4/5 (1)Total Time 36 minsServings 54
- Process flour and butter in a food processor until mixture resembles coarse meal. Add cheese and pepper; pulse 6 to 8 times or until combined. With processor running, gradually add water through food chute, and process just until dough forms a ball.
- Drop dough by level tablespoonfuls 2" apart onto ungreased baking sheets. Flatten each cookie with the bottom of a glass; gently press 1 pecan half into center of each cookie, if desired.
- Bake in batches at 400º for 12 minutes. Let cool on baking sheets 2 minutes. Remove cookies to wire racks to cool. Store in an airtight container.
- Note: To toast pecan halves, coat them with cooking spray, and place in a large skillet. Cook over medium heat 6 to 7 minutes or until lightly toasted. Remove pecans to a paper towel, and sprinkle lightly with salt. Let cool.
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- In a food processor, pulse the butter with the Gouda, cheddar, cayenne, salt and black pepper until the butter is coarsely chopped and the mixture forms small clumps. Add the flour and pulse until large moist clumps form.
- Turn the clumps out onto a work surface and knead gently until the dough comes together. Divide the dough in half and press each half into disks. Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets.
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Estimated Reading Time 2 minsPublished 2015-02-25
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- When the milk gets to 85°F, add culture, stir in with an up-and-down motion, cover, and ferment for 1 hour. (Note: It does not have to stay at 85. If it naturally drops in temperature, that is OK.)
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