Cheddar Pennies Recipes

Steps:

• Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
• Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!

Steps:

• In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm. Preheat oven to 400°F. Cut the log shapes into slices approximately 1/8-inch thick. Arrange slices in a single layer on a large baking sheet. Bake 12 to 14 minutes in the preheated oven, or until lightly browned.

Steps:

• Preheat oven to 325.
• In a bowl, mix the ingredients together one at a time IN ORDER. See my explination in the description. When you are finished you should have a workable dough.
• Roll the dough into lengths about an inch thick. Cut 1/4" sections and set them out on a greased baking sheet. Grease the bottom of a cup and smush them just a little bit so they will smooth out. They can be placed as close together as needed, as long as they aren't touching.
• Bake for 20-25 minutes. I eat them right off the baking sheet, the longer they go out of the oven the more bland they become.

Steps:

• Cream butter until soft and stir in the remaining ingredients.
• Transfer to a lightly floured surface and shape into a 1 1/4" diameter log.
• Wrap in plastic and refrigerate at least one hour.
• Preheat oven to 350°F and grease cookie sheets.
• Slice the dough into 1/4" inch thick rounds and place on sheets.
• Bake for 15 minutes or until golden.

Steps:

• Whisk flour, salt, and paprika in a small bowl.
• With electric mixer, beat butter, cheese, and mustard until smooth.
• Beat in flour mixture until dough comes together.
• Divide dough into thirds.
• Roll each piece into a log, 1 inch across and 9 inches long.
• Heat oven to 425* F.
• Wrap each log in plastic wrap and refrigerate at least 1 hour.
• Line 2 baking sheets with parchment paper.
• Slice logs into 1/4 inch thick coins.
• Place on baking sheet 1 inch apart.
• Press on toppings and bake until golden brown.
• Cool on pans on wire rack.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a large cookie sheet.
• In a medium bowl, mix together the flour, salt and cayenne pepper. Stir in the Cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch slices. If dough is too soft, it can be chilled until firm. Place slices onto the prepared cookie sheet so they are 1 inch apart.
• Bake for 20 to 25 minutes in the preheated oven, until the bottoms of the pennies are lightly toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a large cookie sheet.
• In a medium bowl, mix together the flour, salt and cayenne pepper. Stir in the Cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch slices. If dough is too soft, it can be chilled until firm. Place slices onto the prepared cookie sheet so they are 1 inch apart.
• Bake for 20 to 25 minutes in the preheated oven, until the bottoms of the pennies are lightly toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.

Steps:

• In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
• Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
• Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
• Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
• Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.

Steps:

• Cook carrots till done; drain and rinse.
• Put the carrots, green pepper, and onion in a bowl.
• In a saucepan mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and Worcestershire sauce.
• Bring to a boil, stirring until thoroughly blended.
• Pour over veggies and refrigerate for at least 1 hour and better for a few hours.

Steps:

• To prepare the marinade, Combine ingredients in a saucepan and then heat until boiling.
• Stir until sugar is dissolved.
• When the marinade is cooled, combine with vegetables and chill for approximately 30 minutes.
• Serve as a relish, side dish or over fresh greens.