Cheddar Dill Puffs Recipes

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CHEDDAR DILL PUFFS

Categories     Bread     Cheese     Herb     Bake     Cocktail Party     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 9



Cheddar Dill Puffs image

Steps:

  • Preheat oven to 375°F.
  • Bring water to a boil with butter and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes, then add 4 eggs 1 at a time, beating well after each addition (batter will appear to separate but will then become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency. Stir in cheese and dill.
  • Line 2 large baking sheets with parchment or lightly butter sheets. Fill pastry bag with batter and pipe 15 (1-inch-diameter) mounds (or spoon level tablespoons) 1 inch apart onto each sheet. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed, golden, and crisp, about 30 minutes total. Make more puffs in same manner. Serve warm.

1 cup water
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
6 oz extra-sharp Cheddar (preferably yellow), finely grated (1 1/2 cups)
2 tablespoons finely chopped fresh dill
Special Equipment
parchment paper (optional); a pastry bag fitted with 1/2-inch plain tip (optional)

CHEDDAR DILL MUFFINS

Meet the Cook: Unlike many other baked goods, these muffins aren't sweet...that's one of the reasons I like this recipe. I serve them with soups and stews, just like bread. Cooking for family and friends is something I truly enjoy doing - it relaxes me. My husband and I have two children - a daughter, 4, and a son, 2. -Bernadette Colvin, Houston, Texas

Provided by Taste of Home

Time 35m

Yield about 9 jumbo muffins or 12 standard-size muffins.

Number Of Ingredients 9



Cheddar Dill Muffins image

Steps:

  • In a large bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups almost full. Bake at 400° for 25-30 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Nutrition Facts : Calories 246 calories, Fat 9g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 521mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

3-1/2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
2 teaspoons dill weed
1 teaspoon salt
1 cup shredded cheddar cheese
1-3/4 cups whole milk
2 large eggs, lightly beaten
1/4 cup butter, melted

CHEDDAR CHEESE PUFFS

Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.

Provided by Julia Moskin

Categories     appetizer, side dish

Time 45m

Yield 36 puffs

Number Of Ingredients 7



Cheddar Cheese Puffs image

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
  • Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
  • Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
  • Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams

1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs, at room temperature
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups (about 6 ounces) shredded sharp Cheddar cheese

CHEDDAR CHEESE PUFFS

"These cheesy appetizers are so easy to make and so quick to bake," comments Tonya Farmer of Iowa City, Iowa. "A warm batch makes a savory snack or an appealing addition to a soup lunch."

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 4



Cheddar Cheese Puffs image

Steps:

  • In a bowl, combine all ingredients; mix well. Roll into 1-in. balls. Place at least 1 in. apart on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 143mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/4 cup butter, softened
1/2 teaspoon ground mustard

CHEDDAR DILL PUFFS

Provided by My Food and Family

Categories     Meal Recipes

Number Of Ingredients 7



Cheddar Dill Puffs image

Steps:

  • Preheat oven to 375°F. Bring water to a boil with butter and salt in a 3-quart heavy saucepan over high heat, and then reduce heat to medium. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
  • Remove from heat and cool slightly, about 3 minutes, then add 4 eggs 1 at a time beating well after each addition (batter will appear to separate but then will become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat the remaining egg in a small bowl and add it to the batter 1 tsp at a time, beating and then testing the batter until is reaches the proper consistency. Stir in cheese and dill.
  • Line 2 large baking sheets with parchment paper, or lightly butter or spray baking sheets. Fill pastry bag with batter and pipe 15 (1 inch diameter) mounds, or spoon level tablespoons 1 inch apart on baking sheets.
  • Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed, golden and crisp, about 30 minutes total. Make more puffs in the same manner, serve warm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 cups water
1 sticks butter
0.5 teaspoons salt
1 cups flour
4 units eggs
1 cups cheddar
2 tablespoons dill

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