Clarts Cheesy Straws Recipes

CHEESE STRAWS

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.

EASY CHEESE STRAWS

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.

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.

CHEESE STRAWS

Steps:

• Preheat the oven to 375 degrees F.
• Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
• Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

CLART'S CHEESY STRAWS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). lightly grease two baking sheets.
• In a medium bowl, stir together the flour and salt. Rub in the butter using your hands until the mixture resembles coarse crumbs. Add the cheese, egg yolks, Cajun seasoning and mustard, and mix until it comes together. Knead for a few turns to be sure the cheese is evenly distributed.
• On a lightly floured surface, roll the dough out into a rectangle about 1/4 inch thick, and about 7x10 inches. Cut into thin straws using a chef's knife or pizza cutter. Place straws onto the prepared baking sheets, and straighten them out as best you can.
• Bake for 8 to 10 minutes in the preheated oven, until lightly toasted. Cool on wire racks.

CLART'S CHEESY STRAWS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). lightly grease two baking sheets.
• In a medium bowl, stir together the flour and salt. Rub in the butter using your hands until the mixture resembles coarse crumbs. Add the cheese, egg yolks, Cajun seasoning and mustard, and mix until it comes together. Knead for a few turns to be sure the cheese is evenly distributed.
• On a lightly floured surface, roll the dough out into a rectangle about 1/4 inch thick, and about 7x10 inches. Cut into thin straws using a chef's knife or pizza cutter. Place straws onto the prepared baking sheets, and straighten them out as best you can.
• Bake for 8 to 10 minutes in the preheated oven, until lightly toasted. Cool on wire racks.

CHEESE STRAWS

Steps:

• Preheat the oven to 325°F.
• Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer attachment, beat the cheese and butter until the mixture has the consistency of whipped cream, about 30 minutes.
• On a sheet of waxed paper, sift 3 cups of the flour with the salt, black pepper, cayenne, and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the unseasoned flour until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all of the flour.
• Lightly spray a cookie sheet with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto the cookie sheet in long strips that run the length of the pan (see Note). Bake for 20 minutes. The cheese straws should be golden brown and crisp. With a sharp knife, cut the long strips into 3-inch lengths. Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. Allow them to cool on a wire rack. When they are completely cool, store in a tightly covered container.
• If you find a Mirro cookie press, either vintage or new, that includes the star tube, grab it!
• If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork.