Cheddar Pecan Rounds Food

CHEDDAR CHEESE & PECAN CRISPS

Steps:

• Put the flour, baking powder, salt, and cayenne in a food processor. Whiz for a second to blend. Dump in the butter and whiz again until the butter is in small (pea-size) pieces. Add the cheeses, whiz, and finally add the egg and pulse until the mixture just starts to come together.
• Dump out on a work surface. Sprinkle the nuts onto the pile of dough. Knead by lightly smearing the ingredients together by pushing them away from you with the heel of your hand (this is called fraisage). Shape the dough into a flat disk, wrap in plastic, and chill for an hour or two to let the butter firm up. You can keep the dough in the fridge for 2 days or freeze for a few months (if frozen, thaw in the refrigerator overnight before use).
• Heat the oven to 400°F. On a lightly floured surface, roll out the dough until it's about 1/4 inch thick. Stamp out shapes or cut shapes with a knife. Put the shapes on an ungreased baking sheet. Reroll the scraps and stamp again.
• Brush with the glaze and sprinkle with more salt. Bake in the hot oven until golden brown and thoroughly cooked inside, about 14 minutes. To test, break one in half and look; if the center is still light and doughy, bake for a few more minutes. Cool on a rack and store only when completely cool.

CHEESE RICE KRISPIE ROUNDS

Steps:

• Mix grated cheese, butter and margarine well. add flour and mix well. fold in rice krispies. shape into small balls.
• place on greased cookie sheet. flatten each with a fork and top with one or two pecans each.
• bake at 375 for 10 minutes or until golden brown around edges.

CHEDDAR-PECAN CRISPS

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

CHEDDAR BISCUITS WITH PECANS

Steps:

• Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.
• Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

SOUTHERN PECAN CHEESE WAFERS

Steps:

• In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
• Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
• Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
• Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour).
• Place a pecan half on top of each wafer.
• Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
• Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days.
• Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!

CHEDDAR CHEESE SHORTBREAD CRACKERS

Steps:

• Process cheese, flour, cornmeal, cornstarch, salt, dry mustard, and pepper in a food processor until combined, about 5 seconds. Add butter, and process until mixture resembles wet sand, about 20 seconds. With processor running, add water through food chute; process until dough forms a ball, 10 to 15 seconds.
• Divide dough in half, and shape each half into a 6-inch log, about 1 ¾ inches in diameter. Wrap logs individually in plastic wrap; chill at least 1 hour or up to 2 days.
• Preheat oven to 350°F with oven racks in upper and lower thirds. Unwrap logs, and slice into ⅛-inch-thick rounds. Place dough rounds, ½ inch apart, on 2 parchment paper-lined baking sheets.
• Bake in preheated oven until edges are golden brown, about 14 minutes, rotating baking sheets top to bottom halfway through bake time. Cool crackers on baking sheets 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.

CHEDDAR-PECAN FLOWERS

Steps:

• Heat oven to 350 degrees. In food processor, pulse flour, pecans, table salt, black pepper, and cayenne. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until pieces are no longer visible. With machine running, gradually add 2 tablespoons cold water; process until dough comes together.
• Transfer to a lightly floured surface; divide dough into 2 equal parts. Roll out each into a 1/4-inch thickness. Sprinkle with kosher salt.
• Cut dough into 2 1/2-inch flower shapes, or other desired shape; transfer to ungreased baking sheet. Bake for 15 minutes, until centers are firm to the touch. Cool on wire rack. Store in airtight plastic container.

CHEDDAR PECAN ROUNDS

Steps:

• 1. Melt butter and put into large bowl. Add seasoning and pecans and mix well. Add the 16oz of freshly shredded Cheddar Cheese to the butter mixture and mix well; add flour and baking powder together and gradually add to cheese mixture. You might have to use your hands to mix all together. Make 4 balls out of the mixture and roll each ball on wax paper making 4 rolls about the sized of a quarter. wrap in the wax paper and freeze. Defrost each roll as needed and cut into 1/8 inch and put on a cookie sheet with quick release foil lined pans. Bake at 350 for 12 minutes.
• 2. This recipe makes alot of cheese rounds but the good part is that you can keep them in the freezer and take out as needed. Enjoy!