CHEDDAR CHEESE STRAWS
I won't forget the cheese straws that my mother made for my father. The only difference was that she did not add cayenne pepper. These make wonderful hors d'oevres.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.
- Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
- On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
- Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.1 g, Cholesterol 6 mg, Fat 4.8 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 1.7 g, Sodium 103.1 mg, Sugar 0.1 g
CHEESE STRAWS
This is a favorite Christmas recipe of my father's and husband's. It's fairly simple to do and tastes good.
Provided by Leigh
Categories Appetizers and Snacks Cheese
Time 30m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
- In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
- Bake in preheated oven for 10 to 15 minutes, or until crisp.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 5.5 g, Cholesterol 20 mg, Fat 6.8 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 160.9 mg, Sugar 0.1 g
EASY CHEESE STRAWS
Five ingredients transform into long, crisp cracker sticks. The hand-held snacks make for easy mingling at parties.-Elizabeth Robinson, Conroe, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 72 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 106mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE STRAWS
Paula Deens Cheese Straws recipe can be made in as littel as eight minutes. Combining flour, sharp cheddar cheese with butter make this an easy recipe to create at home.
Provided by Paula Deen
Categories baking cheesy entertaining
Time 8m
Yield 5 dozen
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 °F.
- Sift together the flour, cayenne and salt and set aside. Using an electric mixer, cream together the butter and cheese until blended. Add the flour mixture slowly, beating at low speed, then continue to beat for 5 minutes, until very creamy, scraping down the sides of the bowl several times.
- Using a cookie press with a star tip, make 3-inch-long cheese straws, leaving at least 1/2 inch between each on an ungreased cookie sheet.
- Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. Makes approximately 5 dozen cheese straws.
QUICK CHEESE STRAWS
Delicious cheesy sticks, perfect for dipping, just as good on their own - ready in under 20 minutes.
Provided by Emma Lewis
Categories Buffet, Canapes, Lunch, Snack
Time 17m
Number Of Ingredients 3
Steps:
- heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.
Nutrition Facts : Calories 75 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 2 grams protein, Sodium 0.18 milligram of sodium
CHEESE STRAWS
Provided by Moira Hodgson
Categories quick, appetizer
Time 30m
Yield 20 cheese straws
Number Of Ingredients 8
Steps:
- Sift the flour and add the salt, paprika and cayenne. Rub in the butter until the mixture is like oatmeal. Add the cheeses, Tabasco sauce and egg yolk. Make into a smooth dough, adding water as necessary.
- Roll out onto a floured board and cut in narrow strips, about one-fourth of an inch wide and three-inches long. Bake in a preheated oven at 400 degrees for seven to eight minutes, or until golden.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 173 milligrams, Sugar 0 grams, TransFat 0 grams
HOMEMADE CHEESE STRAWS
Ever since her catering days, Martha has been baking these light-as-air cheese straws. You can buy versions, but nothing rivals cheese straws fresh out of the oven. For a variation, try rolling the puff pastry in poppy seeds, paprika, or sesame seeds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 3 dozen
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll out pastry dough to a 9-by-20-inch rectangle. Sprinkle 3/4 cup cheese over center of dough. Starting at the near short end, fold dough into thirds, enclosing cheese. Wrap in plastic; refrigerate 1 hour. Repeat. Wrap in plastic; refrigerate at least 4 hours or overnight.
- Cut dough in half; wrap half in plastic, and refrigerate. On a lightly floured surface, roll out half the dough to a 12-by-15-inch rectangle about 1/8 inch thick. (Do not press too hard on edges.)
- Using a pastry brush, dust off excess flour; brush beaten egg over dough until well moistened. Sprinkle 1/2 cup plus 2 tablespoons cheese and a pinch of salt over lower half of dough. Fold top half over cheese-covered half. Gently press to seal. Brush top of dough with beaten egg; sprinkle with remaining 1/2 cup plus 2 tablespoons cheese and a pinch of salt.
- Trim dough to 12 by 6 1/2 inches with a pastry wheel or knife. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes. Repeat with remaining dough, cheese, and salt.
- Preheat oven to 375 degrees. Using a pastry wheel, cut dough into 3/8-by-12-inch strips; twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes.
- Bake until golden and cooked through, about 18 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool. Store in airtight containers at room temperature up to 1 day.
CHEESE STRAWS
Steps:
- In a bowl combine the cheese, paprika, salt and cayenne and chill until later.
- Roll the rectangle out slightly larger than it is and cover right half of it with cheese and paprika. Fold left side to cover the cheese and press edges together. Roll dough out again to a rectangle which is 9 by 12 inches.
- Refrigerate dough on a cookie sheet while you preheat the oven to 375 degrees.
- Preferably with a pizza wheel cut dough into 1/2-inch wide by 12-inch long strips. Twist the strips into corkscrew shapes and set on a baking pan, pressing ends down so they stick to the pan (helps keep the shape) Bake for 20 minutes. Cut into smaller "straws".
CLASSIC CHEESE STRAWS
Provided by Food Network Kitchen
Time 1h5m
Number Of Ingredients 6
Steps:
- Unfold the puff pastry sheets on a lightly floured surface. Beat the egg with 1 tablespoon water; generously brush on the pastry sheets (reserve the remaining egg wash).
- Combine the cheddar, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the cheese mixture over 1 pastry sheet, then place the other pastry sheet on top, egg wash-side down, lining up the edges. Lightly dust the pastry with flour; firmly press the top sheet down, then roll out the sandwiched pastry sheets into a 10-by-12-inch rectangle.
- Line 2 baking sheets with parchment paper. Cut the puff pastry rectangle in half lengthwise. Cut each half crosswise into 18 strips. Twist each strip a few times and arrange 1/2 inch apart on the prepared baking sheets. Brush with the reserved egg wash. Refrigerate at least 20 minutes or up to 1 day.
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Bake the cheese straws, switching and rotating the baking sheets halfway through, until puffed and golden brown, 30 to 35 minutes. Slide the straws (on the parchment) onto a rack and let cool completely.
EASY CHEESE STRAWS
Make and share this Easy Cheese Straws recipe from Food.com.
Provided by spatchcock
Categories Breads
Time 13m
Yield 6-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine the flour, butter, and cayenne with a fork or in a food processor until the mixture resembles coarse meal.
- Stir in the cheese and knead by hand until the mixture holds together, adding a few drops of cold water if necessary.
- This mixture may be wrapped in plastic wrap and frozen until ready to use.
- Roll the dough to a thickness of about 1/4 inch (5 mm) and cut into strips about 1/2 inch (1 cm wide) and 4 inches (10 cm) long.
- Sprinkle with coarse salt and place on a lightly greased baking sheet.
- Bake in a preheated 450F (230C) until golden brown, 5 to 8 minutes.
- Serve hot, warm, or at room temperature.
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