Sesame Cheddar Butter Food
SESAME CHEDDAR OLIVE POPPERS
This recipe was published by Kathy Casey, who, I just discovered, got this recipe from the late caterer, Gretchen Mathers. Although I don't usually like green olives, I LOVED these. The surrounding cheesy-dough goes well with the tart olives. The recipe calls for them to be served hot, but they're good warm (and if you're lucky enough to have any refrigerated leftovers, they make a great late-night snack). I've assembled then frozen them, just baking them for a few extra minutes. They're a bit labor intensive at first, but once you get the hang of them, you can assemble more than 50 in less than an hour. Smaller olives work best. I've doubled the recipe, but even that many will disappear quickly at a party, so I'll triple it next time I take them to a potluck. If you don't like sharp cheddar, medium works well - I've even substituted mild cheddar when I knew I had guests who disliked harsh cheese.
Provided by TigerJo
Categories Vegetable
Time 55m
Yield 24 poppers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Beat grated cheese and butter together in a mixer or food processor, then stir in the flour and cayenne.
- Shape dough into a log shape, and slice into exactly how many olives you have. After a making a few, you will get a feel for how much dough you need for each olive.
- Use the thumb of one hand to press each piece of dough into a flat pancake, then press the dough around an olive, covering it well and rolling the dough into a ball with your palms.
- Place sesame seeds in a small bowl; roll each ball in the seeds, then place on an ungreased cookie sheet; bake for 15 minutes; serve hot.
SESAME CHEDDAR BREAD
Provided by Food Network
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a large bowl, stir yeast into water to soften. Add sugar, butter, salt, eggs, sesame seeds, 2 cups flour and 2 cups cheese. Beat vigorously for two minutes.
- Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
- Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
- Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
- Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the remaining cheese. Roll up, then knead a few times to marble the cheese throughout the dough. Cover with a tightly woven towel and let rest for 5 minutes.
- Divide dough in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
- About 10 minutes before baking, preheat oven to 375 degrees.
- Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
- Immediately, remove bread from pans and cool on a rack.
APPLE-CHEDDAR SPREAD
Enjoy Apple-Cheddar Spread on a sandwich, cracker or anything with a flat surface. Apple-Cheddar Spread is made with cheddar, applesauce & toasted sesame.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 16 servings, 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Beat all ingredients with electric mixer on medium speed until well blended; cover.
- Refrigerate at least 1 hour.
- Serve with assorted crackers and apple and pear slices.
Nutrition Facts : Calories 50, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 55 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 2 g
SESAME CHEDDAR BUTTER
Good on whole wheat bread and rolls.
Provided by Joanne Sarver
Categories Spreads
Time 10m
Number Of Ingredients 5
Steps:
- 1. Combine all ingredients, in a small bowl. Good on toast. Makes 4 servungs.
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