Easy As Pie Cheese Straws Food

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.

EASY-AS-PIE CHEESE STRAWS

Steps:

• 1. Process piecrust mix and remaining ingredients in a food processor 30 seconds or until mixture forms a ball, stopping to scrape down sides. Roll with rolling pin and to make into a 1/4-inch thick rectangle on floured wax paper. Use a cookie press fitted with a bar-shaped disk or use a pizza cutter to shape dough into 2 1/2-inch straws. Or divide dough in half, and form each portion into a 7-inch log; wrap in plastic wrap, and chill 1 hour. Cut into 1/4-inch slices. Place cheese straws on lightly greased baking sheets. Bake at 375 F. for 8 to 10 minutes or until lightly browned. Transfer to wire racks to cool.

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.

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.

CHEESE STRAWS

Steps:

• Preheat oven to 375 degrees F. Add grated cheese to pie mix. Blend and add cayenne to taste. Roll out on lightly floured surface and cut in strips. The thinner you roll the dough the better. Put on cookie sheet and bake until slightly brown. Remove from oven and sprinkle with salt before removing from pan. Remove to racks and allow cooling. Store in covered container.

EASY AS PIE CHEESE STRAWS

Steps:

• Using food processor or mixer, blend pie crust mix, cheese spread and cayenne pepper until dough ball is formed.
• Chill dough for 20 minutes before rolling out and cutting with desired cookie cutter shape, or cutting into strips approximately 2 inches in length.
• Place on ungreased cookie sheet and bake in pre-heated 375 degree oven for 8 minutes.
• Remove from pan after cooling 5 minutes.
• Store in air-tight container.
• NOTE: Preparation time includes 20 minutes chilling time.

CHEESE STRAWS

Steps:

• Preheat the oven to 375 degrees F.
• Roll out each sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the parmesan, 1/2 cup of the gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
• Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.
• Let the puff pastry thaw in the refrigerator overnight.

QUICK CHEESE STRAWS

Steps:

• heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.

EASY AS PIE STRAWBERRY PIE

Steps:

• In a medium bowl mix together strawberries and glaze. Pour into pie shell. Top with whipped topping.