Spicedcheesestraws Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
• In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
• Bake in preheated oven for 10 to 15 minutes, or until crisp.

Steps:

• Heat oven to 375 degrees. Grate cheese.
• In a food processor, pulse dry ingredients until combined, then add cheese and butter. Process until dough becomes smooth and has the texture of Play-Doh. Alternately, make the dough in a stand mixer by creaming cheese and butter until smooth. Then combine dry ingredients in a bowl and combine with butter mixture at low speed until smooth.
• Shape the dough into a cylinder, wrap with plastic wrap or parchment and allow to rest for 20 minutes. Or store in the refrigerator until ready to bake.
• Bring dough to room temperature and pack it into a cookie press fitted with a star disk. Pipe long ribbons of dough across the baking sheet lined with parchment paper or a silicone mat, about an inch apart. Then cut into six-inch lengths. Repeat with remaining dough. Dough may also be hand-rolled into long ropes and cut to size, or shaped into a cylinder and sliced into rounds and baked.
• Bake for about 13 minutes or until the edges just begin to brown. Store between sheets of parchment or waxed paper in an airtight container. Will keep for up to three weeks.

Steps:

• Preheat oven to 425 degrees. In a food processor fitted with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard powder, salt, ground pepper, and cayenne. Pulse until a dough forms.
• Transfer dough to a lightly floured work surface; divide into 4 equal pieces. Roll each piece into a rope, about 3/8 inch in diameter and 18 inches long; cut each rope into six 3-inch pieces. Place pieces 1 inch apart on a baking sheet. Drag the tines of a fork down each straw to create ridges.
• Bake until golden and firm to the touch, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Steps:

• heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Steps:

• Preheat the oven to 325.
• In a mixing bowl, cream butter until fluffy.
• Add Cheese and mix until blended.
• Add remaining ingredients and mix till it forms dough.
• Put dough in refrigerator for 30 minutes. You want slightly stiff dough, but that is pliable enough to pipe through the cookie press.
• Have cookie press fitted with the ridge tip or star tip.
• Press dough in 2-inch strips on cookie sheet.
• Bake 20-25 minutes, or until lightly browned.

Steps:

• Preheat oven to 350.
• Melt butter in the microwave.
• Combine warm butter, salt, red pepper and room temperature cheese in a food processor.
• Add in flour and blend until mixed well.
• Press thru star shaped cookie press in a continuous ribbon onto a non-stick cookie sheet.
• Bake at 350 degrees for 12 - 20 minutes until slightly crusty(depending on oven).

Steps:

• Unfold the puff pastry sheets on a lightly floured surface. Beat the egg with 1 tablespoon water; generously brush on the pastry sheets (reserve the remaining egg wash).
• Combine the cheddar, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the cheese mixture over 1 pastry sheet, then place the other pastry sheet on top, egg wash-side down, lining up the edges. Lightly dust the pastry with flour; firmly press the top sheet down, then roll out the sandwiched pastry sheets into a 10-by-12-inch rectangle.
• Line 2 baking sheets with parchment paper. Cut the puff pastry rectangle in half lengthwise. Cut each half crosswise into 18 strips. Twist each strip a few times and arrange 1/2 inch apart on the prepared baking sheets. Brush with the reserved egg wash. Refrigerate at least 20 minutes or up to 1 day.
• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Bake the cheese straws, switching and rotating the baking sheets halfway through, until puffed and golden brown, 30 to 35 minutes. Slide the straws (on the parchment) onto a rack and let cool completely.

Steps:

• In a small bowl toss together cheese, ground cumin, and cayenne.
• On a lightly floured surface roll out pastry into a 14- by 12-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 12- by 7-inch rectangles. Sprinkle cheese over 1 rectangle and top with other rectangle, egg-wash side down, pressing it firmly to force out any air pockets. Roll pastry out slightly to make layers adhere (rectangle should be about 12 1/2 by 7 1/2 inches). Brush pastry with some remaining egg wash and sprinkle evenly with cuminseed and sea salt.
• With a pastry wheel or sharp knife cut pastry into strips about 7 1/2 inches long and 1/2 inch wide. Twist strips and arrange on baking sheets, pressing ends onto sheet to keep strips twisted. Cheese straws may be prepared up to this point 2 weeks ahead. Freeze cheese straws on baking sheets 1 hour, or until frozen, and transfer to a resealable freezer bag. Do not thaw cheese straws before proceeding.
• Preheat oven to 425°F. and grease 2 baking sheets.
• Arrange half of cheese straws about 1 inch apart on 1 baking sheet and bake in middle of oven 10 to 12 minutes, or until pale golden. Bake remaining cheese straws in same manner.
• Serve cheese straws warm at room temperature.

Steps:

• On a lightly floured surface, roll out pastry dough to a 9-by-20-inch rectangle. Sprinkle 3/4 cup cheese over center of dough. Starting at the near short end, fold dough into thirds, enclosing cheese. Wrap in plastic; refrigerate 1 hour. Repeat. Wrap in plastic; refrigerate at least 4 hours or overnight.
• Cut dough in half; wrap half in plastic, and refrigerate. On a lightly floured surface, roll out half the dough to a 12-by-15-inch rectangle about 1/8 inch thick. (Do not press too hard on edges.)
• Using a pastry brush, dust off excess flour; brush beaten egg over dough until well moistened. Sprinkle 1/2 cup plus 2 tablespoons cheese and a pinch of salt over lower half of dough. Fold top half over cheese-covered half. Gently press to seal. Brush top of dough with beaten egg; sprinkle with remaining 1/2 cup plus 2 tablespoons cheese and a pinch of salt.
• Trim dough to 12 by 6 1/2 inches with a pastry wheel or knife. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes. Repeat with remaining dough, cheese, and salt.
• Preheat oven to 375 degrees. Using a pastry wheel, cut dough into 3/8-by-12-inch strips; twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes.
• Bake until golden and cooked through, about 18 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool. Store in airtight containers at room temperature up to 1 day.

Steps:

• Preheat oven to 250°F.
• Mix margarine and grated cheese with a fork; add flour, paprika, red pepper, garlic salt and Tabasco.
• Add Rice Krispies cereal.
• Roll each piece to marble size, put on ungreased cookie sheet, mash with fork.
• Bake for 40 to 45 minutes.