Southern Cheese 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 PECAN CHEESE WAFERS

Steps:

• In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
• Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
• Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
• Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour).
• Place a pecan half on top of each wafer.
• Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
• Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days.
• Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!

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

SOUTHERN CHEESE STRAWS

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.

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.

SOUTHERN CHEESE STRAWS

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.

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.

CHEESE STRAWS

Steps:

• Preheat oven to 350 degrees. Mix all ingredients together using hands.
• When mixed, place in cookie press using the star pattern.
• Make long strips on cookie sheets.
• Bake at 350 degrees for 12 to 15 minutes on lightly sprayed cookie sheets.
• Cool on wire racks. When cool, break into desired lengths. Store in air tight container. Will keep for weeks.

SOUTHERN CHEESE STRAWS

Steps:

• Preheat oven to 350°F.
• Using a countertop mixer, add butter and grated cheese; mix on medium speed for 3-4 minutes, or until well combined.
• Add flour, salt, cayenne pepper, smoked paprika and garlic powder; mix until well combined. At this point, the dough should be firm, but soft enough to press through a cookie press. If needed, you can add a couple tablespoons of water to soften the dough.
• Spray 2-3 sheets of parchment paper lightly with nonstick baking spray. (The number of sheets of parchment will vary based on thickness of your cheese straws.)
• Using a cookie press fitted with an open star disk, add a portion of the dough and press out into long strips that run the length of the pan. Repeat until all dough has been piped out. (Note: If you don't have a cookie press, you can simply roll this dough into round stick form instead.)
• Using a butter knife, cut the long strips into smaller 3-4" pieces.
• Bake for 10-20 minutes, or until straws are golden brown and crisp. (Note: The baking time will vary based on the thickness of your cheese straws. Bake until the tops are slightly crispy to the touch.)
• Let straws cool before serving.
• Store leftovers in an air-tight container.

LEE BROS' CHEESE STRAWS

Steps:

• Preheat oven to 350°F.
• In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
• On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet (though I lined mine with parchment), leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don't be concerned - just do your best. The straws can be any length, from 2 to 10 inches.
• Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
• Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days. They will not last an hour at a party.

AUNT BEE'S 3-INGREDIENT SOUTHERN CHEESE STRAWS APPETIZERS

Steps:

• Spread 1 teaspoon of pimento cheese on the flat side of a cheese straw.
• Place pecans in a shallow bowl.
• Lightly press the pimento cheese into the pecans, and place on a serving tray.
• Repeat with remaining cheese straws.
• If prepping ahead, cover tray and refrigerate for up to 8 hours.

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.

SOUTHERN CHEESE STRAWS

Steps:

• Preheat oven to 350° F.
• With electric mixer, cream butter and cheese until well blended. Add baking powder, salt and cayenne pepper. Beat on medium speed until well blended. Add flour; beat on medium speed for 5 minutes until very creamy, scraping down the sides of the bowl several times.
• Using either a cookie press or a decorating bag with a star tip (I use the 1M large star tip), pipe 3-inch long cheese straws on a parchment lined cookie sheet. Leave at least ½-inch space between cheese straws. Bake for 14 to 16 minutes, or until golden brown.
• Remove from oven and allow straws to sit on the cookie sheet for 5 minutes. Transfer to a wire rack to cool completely. Store in air tight container.
• Yield: 12 dozen.

CLASSIC CHEESE STRAWS

Steps:

• Gather the ingredients.
• Put the butter and cheese in a food processor. Add the flour, salt, cayenne, and Worcestershire. Cover and pulse until thoroughly blended.
• Wrap in waxed paper or plastic wrap and chill for at least 1 hour.
• Preheat oven to 300 F. Line a baking sheet with parchment paper or leave it ungreased.
• Roll dough out on a floured surface to about 1/8-inch to 1/4-inch thickness, cut into strips, and gently twist. Arrange the strips on the baking sheet.
• Bake in the preheated oven for 20 to 25 minutes, or until the straws are crisp and lightly browned. Remove and let cool.

CHEESE STRAWS

Steps:

• Preheat oven to 375 degrees. Cut the butter into thin pieces, approximately tablespoon-size, and beat with an electric hand mixer in a very large mixing bowl until butter is soft. Add all the cheese and beat with the butter until the mixture is smooth. Stir in the mustard.
• Whisk together the flour, salt, baking powder, and hot red pepper. Add to the butter mixture and beat until combined. Form into a ball.
• Press dough out with a cookie press into straws, following manufacturer's instructions, or use the following procedure: Divide dough into fourths. On waxed paper, roll each piece into a rectangle 1/3-inch thick. Use a pastry wheel to cut dough into 4- by 1/2-inch strips. Move straws onto a rimmed baking sheet lined with a silicone mat or parchment paper. Bake at 375 degrees for 8 to 15 minutes, until light brown. Watch carefully, as overly browned straws aren't tasty. Cool on a rack.

THIS SOUTHERN CHEESE STRAW RECIPE IS SIMPLE TO BAKE

Steps:

• Pre-heat over to 350 degrees and line a large baking sheet with parchment paper.
• In the food processor, combine flour, shredded cheese, butter salt, pepper, and paprika. With the processor running, slowly add in the whole milk until a dough forms.
• Method 1: If you have a cookie press, attach the star tip and pipe the dough into straight lines on the pan. Cut into 4 inch pieces.
• Method 2: Put the dough into a gallon size ziplock bag. Cut a small hole in the corner of the bag. Gently squeeze the dough into straight lines on your baking sheet. Cut into 4 inch pieces.
• Method 3: Roll the dough out to 1/4 inch thickness on the baking sheet. Chill in the fridge for one hour. After chilling, cut the dough into 4 inch pieces.
• Bake the cheese straws for 18-20 minutes, or until golden brown. Cool, then store in an airtight container.

SOUTHERN CHEESE STRAWS

Steps:

• Combine all ingredients and keep mixing until you can form a ball. (I do this with my hands. It's kind of like making sausage balls. You have to work the butter and cheese into the flour). Roll out dough as thin as possible and cut strips 4 inches long by 1/2 inch wide. Bake on ungreased baking sheet in preheated 400 degree oven for 15 minutes until brown. Can turn during baking.

SOUTHERN CHEESE STRAWS

Steps:

• Preheat the oven to 350°F. Prepare a large baking pan by lining with parchment paper. Set aside.
• In the bowl of a stand mixer, or using a hand mixer, beat together butter, cheese, sea salt, cayenne and paprika until fully incorporated. Scrape down the bowl and beat for another 10 seconds.
• With the mixer on low, mix in the flour slowly until just incorpoated. You should have a soft, crumbly dough.
• Load the dough into the cookie press (according to manufacturer's directions) fitted with a star-shaped disc. Hold the cookie press over the prepared baking pan and click the repeatedly to extrude long ropes of dough. Cut the ropes into desired size (about 2 inch bites are a good size) and carefully arrange on baking pan, leaving an inch or two between pieces.
• Bake for about 12 minutes or until the dough has set and is lightly browning around the bottom.
• Remove from oven and allow to cool (they will harden and crisp up as they cool). Serve or store once cooled.