Two Cheese Straws Recipes

TWO-CHEESE STRAWS

Steps:

• Heat oven to 400°F. Spray cookie sheets with cooking spray. In large bowl, stir Bisquick mix, milk and Cheddar cheese until soft dough forms.
• Divide dough in half. On surface lightly sprinkled with Bisquick mix, roll 1 half into 9x6-inch rectangle. Spread with half of the butter. Sprinkle 1 tablespoon of the Parmesan cheese over top. Cut dough lengthwise into 18 (1/2-inch) strips. Repeat with remaining dough.
• Twist each dough strip as many times as possible; place on cookie sheets. Bake 6 to 8 minutes or until light golden brown. Serve with pasta sauce.

CHEESE STRAWS

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.

CHEESE STRAWS

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.

CHEESE STRAWS

Steps:

• Preheat the oven to 325 degrees F.
• Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
• In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
• Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
• With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.

CHEESE STRAWS

Steps:

• Preheat the oven to 375 degrees F.
• Roll out each sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the parmesan, 1/2 cup of the gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
• Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.
• Let the puff pastry thaw in the refrigerator overnight.

CHEESY STRAWS

Steps:

• Preheat oven to 425°. In a food processor, combine flour, butter and cheese. Cover and process until well blended. Divide into four portions; shape each into a ball. Roll between pieces of waxed paper or plastic wrap into 7x5-in. rectangles. , Cut into 5x1/2-in. strips. Place on ungreased baking sheets. Sprinkle with salt, pepper and, if desired, paprika or garlic salt. , Bake 10-12 minutes or until lightly browned. Remove to wire racks to cool. Freeze option: Freeze cooled cheese straws in resealable plastic freezer bags. To use, reheat on an ungreased baking sheet in a preheated 350° oven until crisp and heated through.

EASY CHEESE STRAWS

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.

EASY CHEESE STRAWS

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.

CHEESE STRAWS

Steps:

• Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the 3/4 cup rice flour, the all-purpose flour, the cornmeal, arrowroot, baking powder, xanthan gum, and salt. Add the coconut oil, 1 1/4 cups of the cheese, and the agave nectar and stir (the mixture will be very dry). Slowly add up to 3/4 cup water until the dough is sticky. Divide the dough in half.
• Dust a clean work surface with 1/4 cup of the remaining rice flour and place half the dough on top. Sprinkle the top of the dough generously with more rice flour and roll it out into a 1/4-inch-thick rectangle. Sprinkle 1 cup of the cheese on half the rectangle. Flip the bare dough on top of it so that the cheese is sandwiched between two layers of dough. Cut the dough into 4-inch-long x 1-inch-wide strips and pinch the open sides closed. Transfer to one of the prepared baking sheets. Repeat with the remaining dough. Sprinkle the remaining cheese on top of the strips.
• Bake for 10 minutes, rotate, and continue baking until the cheese straws are golden brown, about 8 minutes more.

FRENCH CHEESE STRAWS

Steps:

• Line two baking sheets with nonstick baking mats; set aside.
• In a small bowl, mix together both cheeses and cayenne pepper, if using. Sprinkle cheese mixture on work surface; top with puff pastry and roll out to a 10-by-13-inch rectangle, pressing dough into cheese to adhere. Sprinkle top of dough with poppy seeds, if desired; press gently with a rolling pin to adhere.
• Using a pastry cutter, trim sides to form a 9-by-12-inch rectangle. Cut puff pastry into 3/4-inch-thick strips. Grab each end of a dough strip with your fingers and carefully stretch and twist strip in opposite directions; arrange 1 1/2 inches apart on prepared baking sheets. Transfer to refrigerator to chill, about 45 minutes.
• Preheat oven to 375 degrees.
• Transfer baking sheets to oven and bake until golden and puffed, 20 to 25 minutes. Transfer to a wire rack to cool.

MARTHA'S CHEESE STRAWS

Steps:

• Prepare the Puff Pastry.
• Preheat oven to 375 degrees. If using, mix paprika with cheese. Sprinkle mixture on a work surface. Roll puff pastry to a rectangle approximately 10 inches by 13 inches, pressing dough into cheese to adhere. If desired, sprinkle top of dough with poppy seeds. Press gently with rolling pin to adhere.
• Trim sides with a pastry roller. (You will have a rectangle that is roughly 9 by 12 inches.)
• Cut the puff pastry into 3/4-inch strips, and twist from one end to the other. Arrange strips, 1 1/2 inches apart, on a Silpat-lined baking sheet. Chill twists on baking sheets until very firm, about 45 minutes.
• Bake the cheese straws in middle of oven until golden brown and puffed, about 20 to 25 minutes. Transfer cheese straws to a rack to cool.

CHEESE STRAWS

Steps:

• Preheat the oven to 325°F.
• Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer attachment, beat the cheese and butter until the mixture has the consistency of whipped cream, about 30 minutes.
• On a sheet of waxed paper, sift 3 cups of the flour with the salt, black pepper, cayenne, and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the unseasoned flour until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all of the flour.
• Lightly spray a cookie sheet with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto the cookie sheet in long strips that run the length of the pan (see Note). Bake for 20 minutes. The cheese straws should be golden brown and crisp. With a sharp knife, cut the long strips into 3-inch lengths. Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. Allow them to cool on a wire rack. When they are completely cool, store in a tightly covered container.
• If you find a Mirro cookie press, either vintage or new, that includes the star tube, grab it!
• If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork.