Cheddar Straws Food

CHEDDAR CHEESE STRAWS

Steps:

• Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
• Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces.
• Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
• Cheese Wafers: Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.

SOUTHERN CHEDDAR & HERB CHEESE STRAWS

Steps:

• Preheat the oven to 400°F. Set two oven racks in the center of the oven. Line two baking sheets with parchment paper.
• In the bowl of a food processor, combine the cheese, flour, salt, red pepper flakes and herbs. Pulse until the mixture resembles coarse crumbs.
• Cut the butter into ½-inch chunks and add to the flour/cheese mixture. Pulse until the mixture resembles coarse crumbs, with some pea-size clumps of butter within. Add the heavy cream and pulse until the mixture starts to clump together into a mass.
• Lightly flour a work surface and dump the dough on top. Dust the top of the dough with flour and use your hands to shape into a rectangle about 1-inch high. Cut the rectangle in half.
• Dust the work surface with more flour and roll each block of dough into a 8 x 10-inch rectangle about ⅛-inch thick (turn the dough as you go and add more flour as necessary so it doesn't stick). Using a pizza cutter or sharp knife, trim the edges straight without sacrificing too much dough, then cut the dough into thin strips about ¼-inch wide. Transfer the strips to the prepared baking sheets, leaving about a ¼-inch of space between them. Bake the straws for 10-12 minutes, or until lightly golden on top and a rich golden color on the bottom, rotating the pans from top to bottom and front to back midway through. Remove from the pans from the oven and set on a rack to cool. Carefully transfer the cheese straws to a plate and serve.
• Note: The cheese straws will keep well in a covered container for a few days.
• Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 rectangles, about 1 inch thick, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the dough from the freezer, thaw it until pliable, and then proceed with recipe. To Freeze After Baking: Let the cheese straws cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

CHEDDAR CHEESE STRAWS

Steps:

• Preheat oven to 375°F.
• Cream cheese and butter together using an electric mixer.
• Add remaining ingredients and mix well.
• Roll dough out to a 1/4" thick rectangle on a floured cutting board.
• Cut into 3/4" wide strips.
• Twist the strips a few times and place on an ungreased cookie sheet.
• Bake 5-7 minutes; cool on a rack.

CHEDDAR STRAWS

Steps:

• Heat oven to 375.
• Combine flour and cayenne pepper in a small bowl; set aside.
• Combine cheese and butter in food processor/ mixer until smooth.
• Add flour mixture and mix until well combined.
• Make straws using a cookie press or roll dough to 1/8 inch and cut into small strips.
• Bake for 8-10 minutes or until lightly browned.

CHEESE STRAWS

Steps:

• Preheat the oven to 325 degrees F.
• Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
• In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
• Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
• With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.

CHEDDAR CHEESE STRAWS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.
• Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
• On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
• Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

LORRAINE'S BACON-CHEDDAR STRAWS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• On a lightly floured work surface, roll the puff pastry into a large rectangle, 1/4-inch-thick.
• Rotate the pastry so that the longer side is facing you. Spread the mustard evenly over the pastry. Lay the bacon slices on the pastry, long side facing you, leaving a small gap in between each slice. Trim any messy edges that spill over the puff pastry, to neaten the rectangle into a straighter edge. Sprinkle the Cheddar over the bacon. Cut in between each slice to form individual pastry-bacon strips.
• Carefully twist each strip 4 or 5 times, so it looks like a curly straw. Place on the prepared baking sheet and brush with beaten egg. Chill in the fridge for 15 to 20 minutes.
• Remove the twists from the fridge and brush a second time with beaten egg. Bake until the pastry is well risen and golden-brown, 15 to 20 minutes. Set aside to cool.

CHEDDAR-CHEESE STRAWS

Steps:

• Preheat oven to 425 degrees. In a food processor fitted with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard powder, salt, ground pepper, and cayenne. Pulse until a dough forms.
• Transfer dough to a lightly floured work surface; divide into 4 equal pieces. Roll each piece into a rope, about 3/8 inch in diameter and 18 inches long; cut each rope into six 3-inch pieces. Place pieces 1 inch apart on a baking sheet. Drag the tines of a fork down each straw to create ridges.
• Bake until golden and firm to the touch, 15 to 20 minutes. Transfer to a wire rack to cool completely.

PEPPERONI CHEDDAR STRAWS

Steps:

• In a food processor blend the flour, the salt, the Cheddar, and the butter until the mixture resembles meal. With the motor running add 5 tablespoons of the water and and blend the mixture, adding more water if necessary, until it just forms a dough. Do not overblend the dough. Transfer the dough to a sheet of wax paper and halve it.
• In the food processor grind fine the pepperoni with the cayenne, add half the dough, reserving the other half, chilled, and blend the mixture until the pepperoni is just distributed throughout the dough. On the sheet of wax paper halve the pepperoni dough and divide 1 of the halves into thirds, reserving the other half, wrapped and chilled. Roll each third into an 8-inch rope. Repeat the rolling procedure with half of the reserved plain cheese dough.
• On a new sheet of wax paper arrange the 6 ropes side by side, alternating the pepperoni with the plain, press them tightly together, and top them with another sheet of wax paper. With a rolling pin flatten the ropes between the sheets of wax paper and roll them into a 1/8-inch-thick rectangles (about 15 by 7 inches). Transfer the dough and the wax paper to a baking sheet and chill it for at least 1 hour or overnight. Repeat the entire procedure with the reserved plain cheese and pepperoni doughs. The sheets of dough may be made 1 week in advance and kept covered tightly and chilled.
• Cut the sheets of dough crosswise into 1/2-inch-wide strips, discarding the wax paper. Bake the strips in batches on greased baking sheets in the middle of a preheated 400°F. oven for 10 minutes, or until they are golden, transferring them as they are baked to racks, and let them cool. Serve the straws freshly baked.

EASY CHEESE STRAWS

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

CHEESE STRAWS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
• In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
• Bake in preheated oven for 10 to 15 minutes, or until crisp.

CHEESE STRAWS

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
• Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.
• What to drink:
• Haggipavlu Nemea '04

CHEESY STRAWS

Steps:

• Preheat oven to 425°. In a food processor, combine flour, butter and cheese. Cover and process until well blended. Divide into four portions; shape each into a ball. Roll between pieces of waxed paper or plastic wrap into 7x5-in. rectangles. , Cut into 5x1/2-in. strips. Place on ungreased baking sheets. Sprinkle with salt, pepper and, if desired, paprika or garlic salt. , Bake 10-12 minutes or until lightly browned. Remove to wire racks to cool. Freeze option: Freeze cooled cheese straws in resealable plastic freezer bags. To use, reheat on an ungreased baking sheet in a preheated 350° oven until crisp and heated through.