RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesOther Appetizers pg 1 >  Cheddar Cheese Straws



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Makes about 3 dozen

• 1-1/3 cups all-purpose flour
• Pinch of ground red pepper (cayenne)
• 8 tablespoons (1 stick) cold Cabot Salted Butter
• 1-1/2 cups (lightly packed) grated Cabot Sharp or Extra Sharp Cheddar (about 5 ounces), divided

Place several ice cubes in small bowl or cup and add about 1/2 cup cold water; set aside to chill. Preheat oven to 400ºF. Generously butter two baking sheets or coat with nonstick cooking spray.

2. Put flour and red pepper in bowl of food processor. Cut butter into pieces and add to flour; pulse mixture about 10 times until butter is in smaller pieces. (Alternatively, whisk flour and red pepper together in bowl, then work in butter with fingertips.)

3. Add 1 cup of cheese and pulse several times to blend. A tablespoon at a time, pulse in just enough ice water to make mixture that appears crumbly but holds together when firmly squeezed (about 4 tablespoons)(Alternatively, use fork to stir in cheese, then stir in ice water, a tablespoon at a time, to mixture in bowl.) Turn mixture onto work surface and press into rough square.

4. Dusting dough and work surface lightly with flour as needed, roll dough out into approximate 12-inch square. Sprinkle one half of square with remaining 1/2 cup cheese. Fold bare half of dough over cheese. Neaten edge of rectangle and lengthen into 20-inch-long strip with rolling pin.

5. With knife or pastry wheel, cut strip crosswise into 1/2-inch-wide straws. Place about 1/2 inch apart on baking sheets.

6. Bake for 8 to 12 minutes, or until golden brown, watching carefully toward end of baking time. If straws have adhered to baking sheets, loosen with spatula and let cool.

Nutrition Analysis
Calories 176 , Total Fat 13g , Saturated Fat 8g , Sodium 166mg , Carbohydrates 11mg , Dietary Fiber <1g , Protein 5g , Calcium 106mg 

Recipe & photo courtesy of Cabot Creamery Cooperative


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages