CRANBERRY-PECAN CHEESE WAFERS
These six-ingredient sweet and savory wafers are a fun party snack change-up.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 11h15m
Yield 16
Number Of Ingredients 6
Steps:
- Sprinkle pecans in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
- Meanwhile, place cranberries in heatproof bowl; add enough boiling water to cover. Let stand 15 minutes; drain. Pat dry with paper towels.
- In large bowl, beat butter, cheese and salt with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in cranberries and toasted pecans. Shape dough into 4 (12-inch) logs; wrap each in plastic wrap. Refrigerate at least 8 hours or up to 3 days.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut into 1/4-inch slices. Place on cookie sheets. Bake 13 to 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg
PECAN-DATE CHEESE WAFERS
These are great for a party as an appetizer. I got the recipe from Paula Deen's magazine in a section featuring recipes parties. Prep time does not include the 2-hour refrigeration that is necessary.
Provided by CookingONTheSide
Categories Cheese
Time 2h15m
Yield 7 1/2 dozen wafers, 90 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine butter, cheese, pecans, dates and red pepper.
- Beat at medium speed with an electric mixer until well combined.
- Gradually add flour, beating until just combined.
- Wrap dough in plastic wrap, and refrigerate for 2 hours.
- Preheat oven to 350 degrees F.
- Line baking sheets with parchment paper.
- Roll dough into 1-inch balls.
- Place balls 3 inches apart on prepared baking sheets.
- Using a flat-bottomed glass dipped in sugar, flatten balls to 1/4-inch thickness.
- Bake for 10-12 minutes, or until lightly browned.
- Let cool on pans for 2 minutes.
- Remove from pans, and cool completely on wire racks.
Nutrition Facts : Calories 82.9, Fat 5.7, SaturatedFat 3.1, Cholesterol 13.4, Sodium 53.2, Carbohydrate 6.2, Fiber 0.4, Sugar 1.4, Protein 2.1
CHEESE WAFERS
These are savory crackers that are a real hit with all especially at Christmas.
Provided by Melissa Perkins
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 8h25m
Yield 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 5.7 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.8 g, Sodium 109.8 mg, Sugar 0.1 g
SPICY PECAN CHEESE WAFERS
These cheese wafers are a big hit wherever I take them.
Provided by Beth Henry
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 350 degrees. Mix cheese and butter on medium speed with an electric mixer until well blended.
- 2. Sift flour with salt and cayenne pepper. Stir pecans into the flour mixture. Add to the cheese and butter mixture and mix until a ball of dough forms.
- 3. Divide the dough into four or five parts and roll each part into a log about the diameter of a quarter. Wrap each log in waxed paper and chill in the fridge for at least two hours or up to two weeks. Logs can also be frozen for up to three months.
- 4. When ready to bake slice the logs in 1/4 inch slices and place on parchment lined cookie sheets or plain cookies sheets that have not been greased. Bake at 350 for 10-12 minutes. Do not allow to get too brown. Cool for about 2 minutes before removing to racks to cool.
- 5. These are delicious served as an appetizer or with tomato soup.
JO'S CHEESE WAFERS
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan toast pecans in one layer in middle of oven until a shade darker and fragrant, about 10 minutes. Transfer nuts while still hot to a bowl and toss with 1 tablespoon butter and salt to taste. Cool nuts completely and finely chop.
- Coarsely grate Cheddar and transfer to a large bowl. Cut remaining 2 sticks butter into 16 pieces and scatter over cheese. Let cheese and butter soften. Add nuts, flour, and cayenne and with an electric mixer beat mixture until it forms a dough.
- Divide dough into 8 pieces. On a sheet of wax paper roll each piece of dough into a 1-inch-diameter log and wrap logs tightly in wax paper and foil. Chill logs at least 8 hours and up to 1 week. Dough keeps, frozen, 2 months. Preheat oven to 350°F.
- Working with 1 log at a time, with a sharp knife cut log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on parchment-lined baking sheets. Bake wafers in batches in middle of oven until pale golden and just firm to the touch, 10 to 12 minutes. Cool wafers on baking sheet 2 minutes. With a metal spatula transfer wafers to a rack to cool. Turn wafers over and sprinkle with salt to taste. (Crevices on undersides hold salt without letting it roll off.) Wafers keep in an airtight container at room temperature 4 days.
CREAM CHEESE SANDWICHES WITH DATES, PECANS AND ROSEMARY
For these sandwiches, look for soft, juicy dates. It's also worth seeking out natural cream cheese rather than the gummy commercial kind, or substitute fresh ricotta. The crisp, salty herbed pecans pair very nicely with the slightly sweet spread.
Provided by David Tanis
Categories snack, finger foods, sandwiches, appetizer
Time 30m
Yield 12 open-face sandwiches
Number Of Ingredients 9
Steps:
- Set oven to 400. Put cream cheese, lime zest and dates in a small bowl. Use a fork to gently mix.
- Put pecans on a rimmed baking sheet or in a skillet. Add rosemary leaves, olive oil and a generous pinch of salt and pepper. Toss to distribute seasoning and spread out in an even layer. Roast for 10 minutes or until lightly browned and fragrant. Set aside to cool.
- Lay bread slices on a work surface. Spread each evenly with cream cheese mixture using 2 or 3 tablespoons per slice. Sprinkle with pecans and rosemary. Add a little more salt and a pinch of red pepper.
- Cut on the diagonal to make 12 open face sandwiches, or cut into smaller bite-size triangles.
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SOUTHERN PECAN CHEESE WAFERS - THE FOOD CHARLATAN
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4.8/5 (45)Total Time 2 hrs 33 minsCategory AppetizerCalories 742 per serving
- In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it.
- Beat well, scraping the sides.Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart.
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