CHEDDAR CHEESE STICKS RECIPE RECIPES

CHEDDAR CHEESE STRAWS RECIPE | MYRECIPES

Cheddar Cheese Straws Recipe | MyRecipes image

Savory and rich with just a bit of a peppery bite, cheese straws are great party snacks. They're especially easy to make and travel well.

Provided by Ann Porter, Jefferson City, Tennessee

Total Time 42 minutes

Prep Time 30 minutes

Yield Makes about 10 dozen

Number Of Ingredients 6

Ingredients

1 ½ cups butter, softened
1 (1-pound) block sharp Cheddar cheese, shredded
1 ½ teaspoons salt
1 to 2 teaspoons ground red pepper
½ teaspoon paprika
4 cups all-purpose flour

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 PUFFS RECIPE - NYT COOKING

Cheddar Cheese Puffs Recipe - NYT Cooking image

Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.

Provided by Julia Moskin

Total Time 45 minutes

Yield 36 puffs

Number Of Ingredients 7

Ingredients

1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs, at room temperature
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups (about 6 ounces) shredded sharp Cheddar cheese

Steps:

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.

Nutrition Facts : @context http//schema.org, Calories 63, UnsaturatedFatContent 2 grams, CarbohydrateContent 3 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 3 grams, SodiumContent 40 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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