Spicy Cheese Wafers Recipes

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.

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.

Steps:

• Mix softened cream cheese and oleo using electric mixer.
• Blend in flour slowly.
• Stir in Rice Krispies and Cayenne.
• Drop batter by teaspoons on ungreased cookie sheet and flatten with fork to make round wafers. (I flatten mine with fork dipped in flour about 3 times).
• Bake at 375 degrees for 10 minutes.
• Store in airtight container to keep crisp.

Steps:

• Place all ingredients into a large bowl. Initially, work through the ingredients with your fingers to distribute evenly, then start working with the heel of your hand, incorporating dry ingredients into mascarpone/egg white to bind. This will take nearly 5 minutes - so don't give up! And don't worry about keeping the rice krispies whole, just smush right down on those babies and work the dough!
• Separate the dough into 2 pieces and shape each piece into a firm, 6-inch log. Roll up tightly in plastic cling film and refrigerate a minimum of 4 hours before proceeding with recipe.
• Preheat oven to 400°F Line a baking sheet with parchment paper.
• Remove first roll of dough. With a sharp knife, cut the dough log into 1/4-inch-thick slices (no thicker!). Place slices on baking sheet and bake in the middle rack of the preheated oven for 18-20 minutes. Repeat with second pan, if necessary. When done baking, place both pans in oven, staggering one up, the other low down, and leave in hot, turned-off oven for another 40 minutes. This will ensure you have a nice, dry, crisp wafer, with a rich, brown colour.
• Remove and allow to cool completely. Store in an airtight container.

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.