I have looked on-line for Cheese Straws and none of the recipes even say wether to use self-rising or all-purpose flour. I need a good recipe and am hopeful someone on here can offer a good recipe and advice:)
Thanks, Cathy
Thanks, Cathy
# 3 cups sharp Cheddar cheese
# 1 3/4 cups all-purpose flour, plus more for rolling
# 1/8 teaspoon salt
# 1/2 teaspoon ground cayenne pepper, more or less
# 1 teaspoon Worcestershire sauce
# 1 3/4 cups all-purpose flour, plus more for rolling
# 1/8 teaspoon salt
# 1/2 teaspoon ground cayenne pepper, more or less
# 1 teaspoon Worcestershire sauce
Paula Deen's Zesty Cheese Straws
Makes 5 dozen
1/2 cup butter
1 lb sharp cheddar cheese
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground red pepper
Preheat oven to 300 degrees.
Make sure cheese and butter are room temperature.
In a mixing bowl, cream the butter until light and fluffy.
Add the cheese and mix until blended.
Add the flour, salt and red pepper (I used 1/2 tsp) and mix to form a dough.
Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip.
Pipe the dough in 2 inch strips onto a lightly greased cookie sheet.
Bake for 10 to 15 minutes or until lightly browned.
Remove to racks to cool.
Makes 5 dozen
1/2 cup butter
1 lb sharp cheddar cheese
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground red pepper
Preheat oven to 300 degrees.
Make sure cheese and butter are room temperature.
In a mixing bowl, cream the butter until light and fluffy.
Add the cheese and mix until blended.
Add the flour, salt and red pepper (I used 1/2 tsp) and mix to form a dough.
Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip.
Pipe the dough in 2 inch strips onto a lightly greased cookie sheet.
Bake for 10 to 15 minutes or until lightly browned.
Remove to racks to cool.
Cheese Straws
1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
Preheat the oven to 300 degrees F.
In a food processor, add the butter, cheese, flour, salt, and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. (Alternatively, refrigerate the dough for 30 minutes and roll
on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.)
Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.
1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
Preheat the oven to 300 degrees F.
In a food processor, add the butter, cheese, flour, salt, and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. (Alternatively, refrigerate the dough for 30 minutes and roll
on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.)
Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.