Sesame Cheddar Butter Food

SESAME CHEDDAR OLIVE POPPERS

Sesame Cheddar Olive Poppers image

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

Ingredients

4 ounces sharp cheddar cheese, shredded
2 tablespoons unsalted butter, softened
1/2 cup all-purpose flour, sifted (sift first, then measure)
1 dash cayenne pepper (optional)
24 pimento-stuffed green olives, small to medium, drained & patted dry (if you don't, the dough won't want to stick)
1/3 cup sesame seeds (white, black, or a mixture of both)

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

Sesame Cheddar Bread image

Provided by Food Network

Yield 2 loaves

Number Of Ingredients 9

Ingredients

scant tablespoons or 2 (1/4-ounce) packages active dry yeast
2 cups warm water (about 110 degrees)
1/4 cup granulated sugar
2 tablespoons soft butter
2 teaspoons salt
2 eggs, slightly beaten
1/2 cup sesame seeds, toasted
5 1/2 to 6 1/2 cups unbleached flour
3 cups shredded Cheddar cheese, divided

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

Apple-Cheddar Spread image

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

Ingredients

2 Tbsp. butter or margarine, softened
2 cups shredded CRACKER BARREL Sharp Cheddar Cheese
1/2 cup applesauce
2 Tbsp. sesame seed, toasted

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

SESAME CHEDDAR BUTTER image

Good on whole wheat bread and rolls.

Provided by Joanne Sarver

Categories Spreads

Time 10m

Number Of Ingredients 5

Ingredients

2 Tbsp butter, softened
2 Tbsp shredded sharp cheddar cheese
1 tsp toasted sesame seeds
few drops worcestershire sauce
dash grounnd red pepper

Steps:

1. Combine all ingredients, in a small bowl. Good on toast. Makes 4 servungs.

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