Cheese And Currant Wedges Recipes

CHEESE AND CURRANT WEDGES

Steps:

• Heat oven to 375°F. Spray round pan, 9x1 1/2 inches, with cooking spray.
• Mix flour, currants, baking powder, salt and baking soda in large bowl. Stir in remaining ingredients. Spread in pan.
• Bake 30 to 35 minutes or until golden brown. Cool 10 minutes before cutting. Serve warm.

CHEESE AND CURRANT WEDGES

Steps:

• Heat oven to 375°. Spray round pan, 9x1 1/2 inches, with nonstick cooking spray. Mix flour, currants, baking powder, salt and baking soda in large bowl. Stir in remaining ingredients. Spread in pan. Bake 30 to 35 minutes or until golden brown. Cool 10 minutes before cutting. Serve warm.1 Serving: Calories 135 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 25mg Sodium 210mg Carbohydrate 18g (Dietary Fiber 1g) Protein 5g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHEDDAR POTATO WEDGES

Steps:

• In a large resealable plastic bag, combine the garlic salt, seasoned salt and paprika. Add potatoes; seal bag and toss to coat. Transfer potatoes to an ungreased microwave-safe dish. Dot with butter. Microwave, uncovered, on high for 3 minutes. Turn potatoes; cook 2-3 minutes longer or until tender. Sprinkle with cheese; cover and let stand until cheese is melted.

CHEESE AND CURRANT WEDGES

Steps:

• Heat oven to 375 degrees.
• Spray round pan, 9x1 1/2 inches, with nonstick cooking spray.
• Mix flour, currants, baking powder, salt and baking soda in large bowl.
• Stir in remaining ingredients.
• Spread in pan.
• Bake at 30 to 35 minutes or until golden brown.
• Cool 10 minutes before cutting.
• Serve warm.

CHEESY ITALIAN BREAD WEDGES

Steps:

• Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.

CHEESE WEDGES

Steps:

• Cut cheese into 1/2-in. slices; cut each slice in half diagonally. In a shallow bowl, combine bread crumbs and red pepper flakes if desired. In another bowl, beat egg. Dip cheese triangles into egg, then in crumb mixture., Place on a greased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until browned and cheese begins to melt. Serve warm with pizza sauce for dipping.

QUICK CURRANT SCONES

Steps:

• Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.
• Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
• Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes.