Cheddar Pecan Rounds Recipes

CHEDDAR-PECAN CRISPS

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

CHEDDAR CHEESE & PECAN CRISPS

Steps:

• Put the flour, baking powder, salt, and cayenne in a food processor. Whiz for a second to blend. Dump in the butter and whiz again until the butter is in small (pea-size) pieces. Add the cheeses, whiz, and finally add the egg and pulse until the mixture just starts to come together.
• Dump out on a work surface. Sprinkle the nuts onto the pile of dough. Knead by lightly smearing the ingredients together by pushing them away from you with the heel of your hand (this is called fraisage). Shape the dough into a flat disk, wrap in plastic, and chill for an hour or two to let the butter firm up. You can keep the dough in the fridge for 2 days or freeze for a few months (if frozen, thaw in the refrigerator overnight before use).
• Heat the oven to 400°F. On a lightly floured surface, roll out the dough until it's about 1/4 inch thick. Stamp out shapes or cut shapes with a knife. Put the shapes on an ungreased baking sheet. Reroll the scraps and stamp again.
• Brush with the glaze and sprinkle with more salt. Bake in the hot oven until golden brown and thoroughly cooked inside, about 14 minutes. To test, break one in half and look; if the center is still light and doughy, bake for a few more minutes. Cool on a rack and store only when completely cool.

CHEDDAR CHEESE ROUNDS

Steps:

• Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8-inch logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice logs into 1/4-inch rounds and place 3/4 inch apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.).
• Make Ahead: At the end of step 1, logs can be wrapped in plastic, then foil, and frozen for up to 1 month. Defrost in refrigerator before proceeding with step 2.

CHEDDAR PECAN CRISPS

Steps:

• Preheat oven to 350°F.
• Beat together butter and Cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients.
• Roll rounded teaspoons of dough into balls and arrange 3 inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden, 15 to 18 minutes.

CHEESE RICE KRISPIE ROUNDS

Steps:

• Mix grated cheese, butter and margarine well. add flour and mix well. fold in rice krispies. shape into small balls.
• place on greased cookie sheet. flatten each with a fork and top with one or two pecans each.
• bake at 375 for 10 minutes or until golden brown around edges.

PECAN CHEESE BALL

Steps:

• Beat cheeses in medium bowl with electric mixer on medium speed until well blended.
• Shape into ball; roll in pecans. Cover. Refrigerate at least 1 hour.
• Serve as a spread with crackers.

CHEDDAR-PECAN FLOWERS

Steps:

• Heat oven to 350 degrees. In food processor, pulse flour, pecans, table salt, black pepper, and cayenne. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until pieces are no longer visible. With machine running, gradually add 2 tablespoons cold water; process until dough comes together.
• Transfer to a lightly floured surface; divide dough into 2 equal parts. Roll out each into a 1/4-inch thickness. Sprinkle with kosher salt.
• Cut dough into 2 1/2-inch flower shapes, or other desired shape; transfer to ungreased baking sheet. Bake for 15 minutes, until centers are firm to the touch. Cool on wire rack. Store in airtight plastic container.

CHEDDAR BISCUITS WITH PECANS

Steps:

• Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.
• Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

LOADED BAKED POTATO ROUNDS

Steps:

• Preheat oven to 425°. Toss together first 6 ingredients. Place potato rounds on greased 15x10x1-in. pans. Roast until tender, 12-15 minutes. , Mix the first 5 topping ingredients; spoon onto potato slices. Top with crumbled bacon. Transfer to serving platters. Serve immediately.

CHEDDAR PECAN WAFERS

Steps:

• In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
• Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.