SOUTHERN CHEESE STRAWS
Cheese Straws - crispy, buttery, homemade cheese straws are easy and a great appetizer!
Provided by Lucy Brewer
Categories Appetizers
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 375. Butter two large baking sheets. Grate cheese in bowl of food processor and remove to another bowl.
- Place flour and Cayenne pepper in food processor and pulse to combine. Add cheese and butter to food processor and run until well mixed and a ball of dough forms. If you don't have a food processor, just use a fork and stir until well mixed.
- Press dough through cookie press onto cookie sheets. Bake at 375 for about 14 minutes or until golden brown.
- You can also wrap the dough in wax paper and chill for thirty minutes, then slice thinly (about 1/4 inch) into cookies and bake. Or you can freeze the dough until needed.
Nutrition Facts : ServingSize 36 pieces, Calories 133 kcal, Carbohydrate 8 g, Protein 4 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 79 mg
SPICY CHEDDAR CHEESE STRAWS
Looking for a new and delicious appetizer for this holiday season? You have to give these Spicy Cheddar Cheese Straws a try. With ingredients like fresh cheddar cheese and crushed red pepper, this recipe is bursting with delectable flavor. They're super easy to make, and oh-so tasty. Want to know the best part? These cheese straws are the perfect make-ahead dish for the holiday season. You can make the dough before any Christmas party and bake them just before your guests arrive, and they also make an excellent hostess gift. With only about 20 minutes of hands-on time, Spicy Cheddar Cheese Straws won't keep you in the kitchen for long. For a fun holiday gift, package them in festive bags and give them away to all your Christmas guests. We guarantee you'll make them again and again.
Provided by Southern Living Editors
Time 1h20m
Yield Makes about 3 dozen
Number Of Ingredients 6
Steps:
- Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball. (Dough may be wrapped in plastic wrap, sealed in a ziplock plastic freezer bag, and chilled up to 3 days.)
- Preheat oven to 350°. Turn dough out onto a well-floured surface; divide in half. Roll each half into a 12- x 8-inch rectangle (about 1/8 inch thick). Cut dough into 3/4-inch-wide strips using a sharp knife or fluted pastry wheel, dipping knife in flour after each cut to ensure clean cuts. Place strips on parchment paper-lined baking sheets.
- Bake in preheated oven 18 to 20 minutes or until edges are well browned; cool on baking sheets on wire racks 30 minutes.
SOUTHERN CHEDDAR & HERB CHEESE STRAWS
Crisp and flaky cheese straws specked with fresh herbs make a delicious and fun hors d'oeuvre.
Provided by Jennifer Segal
Categories Appetizers
Yield About 55 Cheese Straws
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 cheese straw, Calories 50, Fat 4g, Carbohydrate 3g, Protein 1g, SaturatedFat 2g, Sugar 0g, Fiber 0g, Sodium 69mg, Cholesterol 11mg
CHEDDAR CHEESE STRAWS
Every Southern food enthusiast has a go-to cheddar cheese straw recipe up his or her sleeve, and we're making the case for this one. It's savory and rich with the perfect amount of peppery kick. Ideal for a party snack - this recipe travels well, and it's so easy to make. In fact, you'll only need 6 ingredients that are probably already in your kitchen. Seriously! You can get the family involved with the recipe, too. It's a big hit with the kids and a welcome substitution for gold fish crackers or Cheezits. Packed with bursting cheddar flavor, you won't be able to resist a second helping.
Provided by Southern Living Test Kitchen
Time 42m
Yield Makes about 10 dozen
Number Of Ingredients 6
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 CHEESE STRAWS
You need something to put out when people come over for a drink. Or when you need something savory in the afternoon when you wish someone was coming over for a drink. You can roll the batch into a couple of logs, freeze and slice and bake off a dozen or so at a time.
Provided by Kim Severson
Categories appetizer
Time 1h
Yield About five dozen
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Grate cheese.
- In a food processor, pulse dry ingredients until combined, then add cheese and butter. Process until dough becomes smooth and has the texture of Play-Doh. Alternately, make the dough in a stand mixer by creaming cheese and butter until smooth. Then combine dry ingredients in a bowl and combine with butter mixture at low speed until smooth.
- Shape the dough into a cylinder, wrap with plastic wrap or parchment and allow to rest for 20 minutes. Or store in the refrigerator until ready to bake.
- Bring dough to room temperature and pack it into a cookie press fitted with a star disk. Pipe long ribbons of dough across the baking sheet lined with parchment paper or a silicone mat, about an inch apart. Then cut into six-inch lengths. Repeat with remaining dough. Dough may also be hand-rolled into long ropes and cut to size, or shaped into a cylinder and sliced into rounds and baked.
- Bake for about 13 minutes or until the edges just begin to brown. Store between sheets of parchment or waxed paper in an airtight container. Will keep for up to three weeks.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 25 milligrams, Sugar 0 grams, TransFat 0 grams
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