CHEESE STRAWS
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 4 dozen cheese straws
Number Of Ingredients 8
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
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 12 straws
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment.
- Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
- Preheat the oven to 400 degrees F.
- Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.
EASY CHEESE STRAWS
Five ingredients transform into long, crisp cracker sticks. The hand-held snacks make for easy mingling at parties.-Elizabeth Robinson, Conroe, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 72 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 106mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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
CHEESE STRAWS
This is a favorite Christmas recipe of my father's and husband's. It's fairly simple to do and tastes good.
Provided by Leigh
Categories Appetizers and Snacks Cheese
Time 30m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
- In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
- Bake in preheated oven for 10 to 15 minutes, or until crisp.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 5.5 g, Cholesterol 20 mg, Fat 6.8 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 160.9 mg, Sugar 0.1 g
PAULA DEEN'S CHEESE STRAWS
Tasty little morsels from a collection of Paula Deen's recipes featured in the Nov 09 issue of Good Housekeeping. Cheese straws must have been the inspiration for Cheez-Its (which I happen to love). These are cheesy, buttery, and delicious. A nice savory little treat, and very simple. Prep time does NOT include time needed to bring cheese to room temperature.
Provided by Lightly Toasted
Categories Lunch/Snacks
Time 1h15m
Yield 4 dozen, 24-48 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- In large bowl, beat butter and cheese until well blended at medium speed.
- Add flour and cayenne pepper, and beat in well, for 5 minutes, or until VERY creamy.
- Put mixture into pastry bag or cookie press that is fitted with a star tip.
- Pipe 5-inch long strips about 1-inch apart from each other onto an ungreased cookie sheet.
- Bake ONE COOKIE SHEET AT A TIME, 18-20 minutes until lightly golden.
- Put the pastry bag/cookie press into the fridge or freezer while each tray is cooking. Otherwise, the butter and cheese gets too soft, and you get cheese "crackers" instead of straws!
- Cool each tray for 5 minutes, (I prepare the next tray while they are cooling) then move the cooled straws to a wire rack.
- Keeps well in air-tight containers.
Nutrition Facts : Calories 138.1, Fat 10.5, SaturatedFat 6.6, Cholesterol 29, Sodium 238.1, Carbohydrate 7.8, Fiber 0.3, Sugar 0.1, Protein 3.2
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THE BEST CHEESE STRAWS (AND THREE EXTRA FLAVOURS)
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- Sift the plain flour (150g) into a large bowl, Add the salt (½ tsp). Grate the Comté cheese (100g) and frozen butter (100g) and add them to the bowl.
- Using a dinner knife, cut through the ingredients. You want to get the butter and cheese coated in the flour.
- Once the butter and cheese are coated add the cold water (80ml) 1 tbsp at a time. After each addition cut through the mix, you'll start to see it coming together in lumps. As each addition of water is absorbed into the pastry add more, and when it starts coming together switch from using a knife to using your hands to bring the pastry together and collect up any stray flour in the bottom of the bowl. You want to add just enough water that there's no stray flour but no more, otherwise you'll have a wet sticky dough.
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- Sift the flour, mustard, salt and cayenne into a medium bowl. Using an electric mixer, beat the cheese and butter on low speed until well blended. Gradually beat in the flour until completely incorporated. Add the water and beat for 1 minute.
- Turn the dough out onto a lightly floured surface and knead 5 times. On a large sheet of wax paper, roll the dough into a 12-by-9-inch rectangle. Slide the dough onto a cookie sheet and refrigerate until chilled, about 15 minutes.
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