Cheddar Rosemary Pastry Recipes
ROSEMARY CHEDDAR BREAD
"My husband and I love rosemary-and cheddar-crusted potatoes, so I adapted a potato bread recipe to include our favorite flavors," writes Tammy Perrault of Lancaster, Ohio. The bread machine makes this herbed loaf a snap to prepare. "Everyone who has tasted it asks for the recipe," Tammy says.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds, 18 slices).
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the cheese.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 182mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
BAKED DATES IN CHEDDAR ROSEMARY PASTRY
Make and share this Baked Dates in Cheddar Rosemary Pastry recipe from Food.com.
Provided by quixoposto
Categories Fruit
Time 1h40m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- In food processor, pulse butter, cheddar, rosemary, flour, salt, and cayenne until mixture resembles cornmeal.
- Add vinegar and 2 tablespoons cold water and pulse until mixture holds together.
- On a piece of plastic wrap, form dough into a 6 inch square. Cover with more plastic wrap.
- Chill for at least 1 hour.
- Preheat oven to 400°F.
- On a lightly floured surface, roll dough out into a 12 inch square. Cut square into 48 1 inch by 3 inch strips.
- Wrap each date with a strip, then arrange on 2 baking sheets. Bake about 15 minutes, until lightly golden. Serve hot.
- Leftover pastry strips make delicious crackers.
Nutrition Facts : Calories 61.8, Fat 2.6, SaturatedFat 1.6, Cholesterol 6.9, Sodium 49.1, Carbohydrate 9.2, Fiber 0.8, Sugar 5.3, Protein 1.1
CHEDDAR-ROSEMARY PASTRY
I am so excited by this pie crust! I have a recipe for pear filling for it, but I'm sure it would be equally good with apple. From Better Homes and Gardens October 2001
Provided by Roosie
Categories Dessert
Time 1h30m
Yield 1 double crust pastry, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, blend flour, rosemary and salt.
- Cut in shortening until pea-sized.
- Stir in cheese.
- Sprinkle in water slowly and mix unil all the dough is moistened.
- Divide dough in half.
- Form each half into a ball.
- Roll out one ball into a circle 13" in diameter on a lightly floured surface.
- Transfer gently to pie pan, being careful not to stretch.
- Fill.
- Roll remaining dough into a 12" round.
- Place on top of filling.
- Trim 1/2 inch beyond the edge of the plate.
- Seal edge as desired.
- With a small, sharp knife cut slits into the top of the pie for the release of steam.
- Cover edge of pie with foil to prevent over browning.
- Bake 25 minutes at 375F, remove foil.
- Bake another 25-35 minutes until top is brown and filling is bubbly.
- Cool on a wire rack.
Nutrition Facts : Calories 326.5, Fat 20.2, SaturatedFat 6.1, Cholesterol 8.7, Sodium 197.6, Carbohydrate 29.9, Fiber 1.1, Sugar 0.1, Protein 6.1
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- Pulse butter, cheddar, rosemary, flour, salt, and cayenne in a food processor until mixture resembles cornmeal. Add vinegar and 2 tbsp. very cold water and pulse just until mixture holds together. Lay a piece of plastic wrap on your counter and turn dough out onto it. Form dough into a 6-in. square, cover with more plastic wrap, and chill at least 1 hour.
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- Pulse butter, cheddar, rosemary, flour, salt, and cayenne in a food processor until mixture resembles cornmeal. Add vinegar and 2 tbsp. very cold water and pulse just until mixture holds together. Lay a piece of plastic wrap on your counter and turn dough out onto it. Form dough into a 6-in. square, cover with more plastic wrap, and chill at least 1 hour.
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