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Joined: Dec 14, 2005
Posted to Thread #29854 at 10:53 am on Sep 13, 2017
2 cups all purpose flour
1 cup finely grated Parmesan cheese
1 cup butter, softened
2 - 4 tbsp cracked black pepper
In bowl, whisk flour with Parmesan cheese. Using pastry blender or two knives, ciut in butter until crumbly.
Pressing crumbs together, gather dough into ball; flatten into rectangle. Wrap in plastic wrap and refrigerate for 30 minutes. (Refrigerate for up to 3 days.)
Divide dough in half (quarters). On lightly floured surface, roll each into 12 inch log.
Spread half (quarter) of the pepper on 24 inch square of waxed paper; roll log in pepper, turning to coat evenly. Roll up in paper, twisting ends to seal. Repeart with remaining log(s) and pepper.
Refrigerate until firm, about 1 hour, rerolling logs twice to maintain roundness. (Make ahead: Refrigerate in airtight container for up to 1 week or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month. Let frozen logs thaw slightly before slicing.)
Using serrated knife, cut dough into 1/4 inch slices and place about 1 inch apart on parchment paper-lined or greased baking sheet.
Bake in centre of 250˚F oven until lightly browned and fragrant, about 1 hour. (Make ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 week. (I’ve frozen them for a couple of months with no issue.)
I made the rolls smaller....about the circumference of a dime and didn't roll them in pepper as suggested. I think I would prefer to roll them into poppy seeds. Also I baked them at 300˚F for 30 minutes but would check them after the 10 minute mark. I served them in a bowl as one would nuts.
1/2 cup softened butter
1 cup grated cheddar cheese
1 cup flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup crisp rice cereal
1/4 cup finely chopped nuts, optional
Mix butter and cheese together. Whisk together the flour, salt and cayenne pepper. Combine the two mixtures. Add the rice cereal and nuts, if using. Mix.
Roll into small balls and place on ungreased baking sheet. Press with a fork. Bake at 350 degrees F. for 12 to 15 minutes until lightly browned. Makes about 48.
Other messages in this thread:
- 29854. Here's another request - I am looking for a recipe for Peppery Cheddar coins that was in the old - elaine - 3:07pm on 09/12/17 (11)
- These are what we call "cheese straws" in the South, even when not made into - Charley - 3:14pm on 09/12/17
- I believe she is looking for something like this Gretchen [LINK] - CathyZ from Kauai - 3:45pm on 09/12/17
- Those are nice. I'd rather slice from a log and bake personally. That is also nice - Charley - 4:31pm on 09/12/17
- elaine, I have one for coins that has cayenne in it. Does that sound familiar? [NT] - MarilynFL - 8:51pm on 09/12/17
- Here you go. Got to the thread by plugging in 48301-48400 to a thread url I knew [LINK] - Pat-NoCal - 9:28pm on 09/12/17
- and here's one I posted a while back for Cheddar Cheese Crackers [NT] [LINK] - Pat-NoCal - 9:30pm on 09/12/17
- WOW! The Wayback Machine to the rescue. Good sleuthing, PatCal! [NT] - wigs - 3:41pm on 09/13/17
- These are good.... Savoury Shortbread - Sylvia - 10:49am on 09/13/17
- Here are two more... - Sylvia - 10:53am on 09/13/17
- First of all so many thanks for all your input. I am going to be in the kitchen from now until - elaine - 6:21pm on 09/13/17
- elaine, I've also had good success using a pizelle (or Krumkake) iron to - MarilynFL - 7:10pm on 09/13/17