SPICY CHEESE ROUNDS
Make and share this Spicy Cheese Rounds recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories European
Time 20m
Yield 24 rounds, 12 serving(s)
Number Of Ingredients 6
Steps:
- Using a mixer beat together all the ingredients until a dough ball forms. The dough will look shaggy. Put the dough onto a clean, floured work surface and roll into a 15-inch long log that measures about 1 ½-inches in diameter. Wrap the log in plastic wrap and freeze for 1 hour.
- Preheat the oven to 400 degrees. Unwrap chilled dough and slice into very thin (1/8-inch thick) coins. Arrange the cheese rounds in a single layer slightly apart on an ungreased baking sheet. Bake for 12-15 minutes, until the rounds begin to brown on the edges. Allow them to cool slightly before serving.
CHEESE ROUNDS
Make and share this Cheese Rounds recipe from Food.com.
Provided by BThomson
Categories High In...
Time 1h27m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter.
- Preheat oven to 400 degrees.
- Add 1 egg to creamed butter, mix well.
- Stir in next 4 ingredients.
- Roll into ball and chill for 1 hour.
- Roll ball into 1/4 inch thick sheet.
- Cut out 1 1/4 inch thick rounds.
- Beat remaining egg in a bowl and brush on rounds.
- Sprinkle on sesame seeds.
- Bake for 12 minutes.
- Allow to cool and enjoy!
Nutrition Facts : Calories 463.2, Fat 33.9, SaturatedFat 21, Cholesterol 137.2, Sodium 541.8, Carbohydrate 27.3, Fiber 1, Sugar 0.3, Protein 12.5
CHEDDAR-PECAN CRISPS
Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 24 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHEDDAR CHEESE ROUNDS
Orange-colored sharp cheddar will give the rounds a deep golden hue. From Cook's Country magazine. Just in time for holiday entertaining!
Provided by Chef PotPie
Categories Cheese
Time 25m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8-inch logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice logs into 1/4-inch rounds and place 3/4 inch apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.).
- Make Ahead: At the end of step 1, logs can be wrapped in plastic, then foil, and frozen for up to 1 month. Defrost in refrigerator before proceeding with step 2.
Nutrition Facts : Calories 41.9, Fat 3.1, SaturatedFat 1.8, Cholesterol 8, Sodium 43, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 1.3
SPICY CHEESE BITES
Classic French nibbles that are devilishly moreish
Provided by Good Food team
Categories Dinner, Snack, Starter, Supper
Time 25m
Yield Makes around 24
Number Of Ingredients 6
Steps:
- Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
- Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
- When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.
Nutrition Facts : Calories 103 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CHEDDAR SHORTBREAD ROUNDS
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 6
Steps:
- Combine flour, salt, and spices in a food processor. Add butter and process until mixture resembles coarse meal.
- Add cheese and process until dough starts to hold together. Turn out onto a lightly floured surface. Divide in half, and roll into logs about 1 1/2 inches in diameter. Wrap in plastic, and chill until firm, at least 1 hour.
- Heat oven to 350 degrees. Cut dough into 1/4 inch-thick slices and place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes, until slightly browned. Let cool completely on cookie sheets; remove. Store in an airtight container.
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