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.
CHEDDAR-CHEESE STRAWS
Dry mustard, ground pepper, and cayenne give these crackers some kick. For variation, try Gruyere cheese in place of cheddar.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a food processor fitted with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard powder, salt, ground pepper, and cayenne. Pulse until a dough forms.
- Transfer dough to a lightly floured work surface; divide into 4 equal pieces. Roll each piece into a rope, about 3/8 inch in diameter and 18 inches long; cut each rope into six 3-inch pieces. Place pieces 1 inch apart on a baking sheet. Drag the tines of a fork down each straw to create ridges.
- Bake until golden and firm to the touch, 15 to 20 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 90 g, Fat 6 g, Protein 3 g
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.
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
CHEDDAR STRAWS
A staple to have around the house. My friends and family say they are good enough to eat alone, excellent with dip as an appetizer, or used to accompany a bowl of soup or stew. Generally they evaporate or disappear before everyone ever gets their fill of them. We like extra sharp cheddar the best. We've tried Colby, Monterey Jack, and Swiss with good results as well
Provided by ValkyrieQueen
Categories Breads
Time 35m
Yield 8 dozen
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- Combine flour and cayenne pepper in a small bowl; set aside.
- Combine cheese and butter in food processor/ mixer until smooth.
- Add flour mixture and mix until well combined.
- Make straws using a cookie press or roll dough to 1/8 inch and cut into small strips.
- Bake for 8-10 minutes or until lightly browned.
LORRAINE'S BACON-CHEDDAR STRAWS
Provided by Lorraine Pascale
Categories appetizer
Time 1h10m
Yield 14 cheese straws
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll the puff pastry into a large rectangle, 1/4-inch-thick.
- Rotate the pastry so that the longer side is facing you. Spread the mustard evenly over the pastry. Lay the bacon slices on the pastry, long side facing you, leaving a small gap in between each slice. Trim any messy edges that spill over the puff pastry, to neaten the rectangle into a straighter edge. Sprinkle the Cheddar over the bacon. Cut in between each slice to form individual pastry-bacon strips.
- Carefully twist each strip 4 or 5 times, so it looks like a curly straw. Place on the prepared baking sheet and brush with beaten egg. Chill in the fridge for 15 to 20 minutes.
- Remove the twists from the fridge and brush a second time with beaten egg. Bake until the pastry is well risen and golden-brown, 15 to 20 minutes. Set aside to cool.
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.
CHEDDAR CHEESE STRAWS
I won't forget the cheese straws that my mother made for my father. The only difference was that she did not add cayenne pepper. These make wonderful hors d'oevres.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.
- Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
- On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
- Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.1 g, Cholesterol 6 mg, Fat 4.8 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 1.7 g, Sodium 103.1 mg, Sugar 0.1 g
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CHEDDAR & HERB CHEESE STRAWS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory AppetizersServings 55Calories 50 per serving
- 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 1/2-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.
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5/5 (21)Total Time 42 minsServings 120
- 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.
- 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.
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