Cheddar Pecan Crisps Recipes

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

Steps:

• Preheat oven to 350°F.
• Beat together butter and Cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients.
• Roll rounded teaspoons of dough into balls and arrange 3 inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden, 15 to 18 minutes.

Steps:

• Heat the oven to 400 degrees F.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet, making 72 squares in all. Place the squares onto baking sheets.
• Bake for 8 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
• Spoon about 1/2 teaspoon each cheese and bacon onto each pastry. Bake for 5 minutes or until the cheese is melted. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Top with the dressing and chives.

Steps:

• Preheat the oven to 350°F.
• Coarsely grate the cheddar cheese, and transfer it to the bowl of an electric mixer fitted with the paddle attachment. Cut the two sticks of butter into sixteen pieces, and scatter the pieces over the cheese. Let the cheese and butter soften. Place the pecans in one layer on a baking sheet, and toast them in the oven until they are a shade darker and fragrant, 7 to 8 minutes. While the nuts are still warm, transfer them to a medium bowl and toss with the remaining tablespoon of butter (the hot nuts will melt the butter) and salt to taste. Cool the nuts completely, then finely chop.
• Add the chopped pecans, flour, a pinch of salt, cayenne, and black pepper to the bowl of the mixer, and beat the ingredients at medium speed until the mixture pulls together into a dough, about 2 minutes.
• Divide the dough into eight pieces. On a sheet of waxed paper, roll each piece of the dough into a log 1 inch in diameter, and wrap the logs tightly in waxed paper and foil. Chill the logs for at least 8 hours and up to 1 week. The dough will keep frozen for 2 months.
• Preheat the oven to 350°F.
• Working with one log at a time, cut the log crosswise into 1/8-inch-thick slices, and arrange the slices 1/2 inch apart on parchment-lined baking sheets. Bake the crisps in batches until they are golden and just firm to the touch, 10 to 12 minutes. Cool the wafers on the baking sheet. Stored in an airtight container at room temperature, the wafers will keep for up to 4 days.

Steps:

• THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix brown sugar, butter and pecans.
• UNFOLD pastry on lightly floured surface. Roll into 15"x 12" rectangle. Cut into 20 (3") squares. Press squares into bottoms of 3" muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each.
• BAKE 12 min. or until golden. Remove from pans. Let cool. Sprinkle with confectioners' sugar. Makes 20 pastries.

Steps:

• In a mixing bowl, cream the butter and cheese. Combine flour, paprika and salt; add to creamed mixture.
• Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Top each with a pecan; press down to flatten. Bake at 350 degrees F for 15-20 minutes or until golden brown. Remove to wire rack to cool.

Steps:

• Cream butter and sugars until light.
• Beat in egg and vanilla.
• Sift dry ingredients and stir into batter.
• Blend until creamy.
• Stir in pecans.
• Drop by teaspoon onto ungreased cookie sheet.
• Bake at 350 F for 10-12 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
• Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
• Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
• Bake in the preheated oven until top is golden brown, about 45 minutes.

Steps:

• Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.
• Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

Steps:

• In a bowl, combine the flour, biscuit mix and cayenne. Stir in butter until crumbly. Add cheese and egg; mix well. Stir in cereal and nuts., Shape into 1-1/2 in. balls; place on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until lightly browned. Serve warm.

Steps:

• Preheat oven to 350°F.
• Combine Flour and butter in a large bowl using a pastry cutter or 2 knives or your fingers until mixture resembles coarse crumbs.
• Add the rest of the ingredients and mix until blended.
• Shape dough into 3/4 inch or 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
• Flatten slightly with a fork.
• Bake for 15 to 17 minutes or until golden brown.
• Transfer to wire racks to cool immediately.
• Makes 48 small ro 30 large cookies.