CARAWAY CHEESE BISCUITS
My grandchildren are always happy when I pull a pan of my cheese biscuits from the oven. The golden brown goodies are perfect for dipping into chili or stew. - Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup cheese and caraway seeds. Add milk; stir just until moistened., Drop by 1/4 cupfuls onto ungreased baking sheets. Sprinkle with remaining cheese. Bake 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 208 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 459mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
TRIPLE THREAT GUINNESS-CHEESE SPREAD
Make and share this Triple Threat Guinness-Cheese Spread recipe from Food.com.
Provided by Molly53
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender.
- Add caraway seeds, paprika and beer.
- Process until smooth.
- Transfer to a serving bowl or crock.
- Serve at room temperature with crackers or spread on grilled hamburgers or hot dogs.
Nutrition Facts : Calories 1016.6, Fat 60.7, SaturatedFat 37.5, Cholesterol 187.4, Sodium 1267.8, Carbohydrate 30.3, Fiber 0.8, Sugar 2.2, Protein 40.5
GERMAN CARAWAY CHEESE AND FRESH HOMEMADE CHEESE: (APPETIZER)
This homemade caraway cheese tastes good on homemade bread or Knackebrod or on crackers. Making farmhouse cheese takes about 24 hours, it is not labor-intensive and it yields a superior product. You will end up with a creamy white cheese with a tender curd and a fresh, tangy flavor. Mix it with cream for a creamed fine-curd cottage cheese or eat fresh, perhaps flavored with snipped fresh chives or lemon balm. You can find rennet tablets in the baking section of the grocery store.
Provided by Olha7397
Categories Spreads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- TO MAKE THE CARAWAY CHEESE: Make sure the farmhouse cheese is DRAINED WELL in cheesecloth.
- (Do not add any cream to the cheese after draining.) Place the butter, baking soda, and salt in the top of a DOUBLE BOILER over SIMMERING water.
- When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour.
- The butter and cheese will be separated.
- Beat in the sour cream and caraway seeds until the mixture is blended well together.
- Pour into a large loaf pan or a crock.
- Cover, and refrigerate for at least 1 hour, until the cheese is firm.
- Turn out onto a serving dish, if you like, bring to room temperature, and serve.
- TO MAKE FRESH FARMHOUSE CHEESE: Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 degrees on an instant-read thermometer.
- Pour 1/4 cup of this mixture into a glass measuring cup and heat it in the microwave for 10 seconds on high, or until it is 115 degrees; alternatively, heat the 1/4 cup milk in a small saucepan until it reaches the same temperature.
- Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend.
- Pour this mixture back into the large saucepan and stir well.
- Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours.
- In the morning, return the pan to the heat and remove its cover.
- For a larger curd cheese, bring the mixture to 130 or 140 degrees over medium heat; for a smaller curd cheese, bring the mixture to about 115 degrees over low heat.
- Continue cooking, stirring occasionally, at the desired temperature for 1 to 1 1/2 hours, or until the curds have separated from the whey.
- Meanwhile, line two colanders with a double thickness of cheesecloth.
- Tie or clip the cheesecloths to the perimeters of the colanders to keep them from slipping inches Gently pure half of the mixture through 1 colander and half through the other.
- Let the whey drain off the cottage cheese for about 1 hour.
- Spoon the drained cheese into two 1-pint containers.
- Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor.
- The cheese will keep covered in the refrigerator for up to 1 week.
- Makes 8 cups.
- Home Cooking.
Nutrition Facts : Calories 522.4, Fat 39.6, SaturatedFat 23.9, Cholesterol 107.2, Sodium 731.7, Carbohydrate 25.2, Fiber 0.4, Sugar 26.7, Protein 18
CARAWAY CHEESE BREAD
We enjoy cheese in a variety of ways. In this savory bread, cheddar cheese blends beautifully with just the right amount of caraway.
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 pieces).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick comes out clean, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 199 calories, Fat 12g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 338mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
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