Cheesy Penny Wafers Recipes

Steps:

• In the bowl of a food processor, process the cheese and butter for 30 seconds or just until combined.
• With the machine running, slowly pour the oil through the food chute. Then add the flour, mustard, and red pepper, and process another 30 seconds or just until the mixture resembles coarse crumbs. (To keep the wafers flaky and tender, avoid overprocessing.).
• Remove the dough, press into a ball, and roll in plastic wrap. Place on flat plate and let chill in refrigerator for 30 minutes.
• Preheat oven to 350°F, and set out two ungreased baking sheets.
• Shape the dough into 40 balls, about 1/2-inch in diameter, and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until the dough resembles a coin about 1/8-inch thick.
• Bake (at 350°F) for 15 minutes or just until crisp but not browned. Transfer to wire rack, dust the tops lightly with paprika, and let cool.
• Store in air-tight container for up to 2 weeks, or you can freeze it for up to 3 months.

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:

• Preheat oven to 350 degrees. Combine the flour, cayenne, and salt in a large shallow bowl. With a pastry blender, cut in the butter until the mixture is the texture of coarse meal. Add the cheese and rub into the flour-butter mixture gently with your fingertips until a small bit of dough, when pinched together, will hold its shape. Roll into 3/4-inch balls, place 1 1/2 inches apart on ungreased baking sheets, then flatten into rounds 1/4-inch thick by pressing with a flat-bottomed glass that has been dipped into flour. (You'll have to keep dipping the glass into flour to keep the dough from sticking to it.) Bake uncovered 10 to 12 minutes until pale tan. Transfer the wafers at once to wire racks to cool, then store airtight.

Steps:

• Preheat oven to 425`.
• Combine Currants, Hot Water and Rum Extract in a small bowl; let stand for 1 hour.
• Cream Butter and Sugar together. Add Egg and beat till light and fluffy.
• Stir in Currant mixture and Flour.
• Drop flour in tiny mounds onto a greased cookie sheet. (Emphasis on TINY - these are supposed to be about the size of a penny after baking - Mounds should be about the size of a small grape).
• Bake at 425`for 5 Minutes (or until edges are golden).
• Cool on wire racks.

Steps:

• In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.

Steps:

• Preheat oven to 350.
• Cut butter into flour.
• Add cheese and seasonings.
• Fold in cereal.
• Drop by small spoonfuls on ungreased cookie sheets and flatten with back of spoon.
• Bake for 10-15 minutes.
• Don't let them get too brown!