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Here's another request - I am looking for a recipe for Peppery Cheddar coins that was in the old
- Thread starter elaine
- Start date
These are what we call "cheese straws" in the South, even when not made into
the long piped crackers.
Here are a bunch which are usually about all the same. You can add pecans to the dough or even rice krispies for an extra crunch.
https://www.google.com/search?q=cheddar+cheese+coins+recipe&oq=cheddar+cheese+coins+recipe&gs_l=psy-ab.3..0i30k1.16185.19188.0.19681.6.6.0.0.0.0.117.642.1j5.6.0....0...1.1.64.psy-ab..0.6.640...0i7i30k1.ur0jPm6RZ-g
the long piped crackers.
Here are a bunch which are usually about all the same. You can add pecans to the dough or even rice krispies for an extra crunch.
https://www.google.com/search?q=cheddar+cheese+coins+recipe&oq=cheddar+cheese+coins+recipe&gs_l=psy-ab.3..0i30k1.16185.19188.0.19681.6.6.0.0.0.0.117.642.1j5.6.0....0...1.1.64.psy-ab..0.6.640...0i7i30k1.ur0jPm6RZ-g
I believe she is looking for something like this Gretchen
Here is a new-ish recipe for an old favorite. The peppery part is black pepper but you could certainly spice up with some dried hot pepper- I have made similar coins using Chipotle powder.
https://www.cookstr.com/recipes/peppery-cheddar-coins
Here is a new-ish recipe for an old favorite. The peppery part is black pepper but you could certainly spice up with some dried hot pepper- I have made similar coins using Chipotle powder.
https://www.cookstr.com/recipes/peppery-cheddar-coins
Here you go. Got to the thread by plugging in 48301-48400 to a thread url I knew
would work.
Olga posted the Peppery Cheddar Coins at 48309.
You might also be interested in the cheese crackers posted by charlie at 48398.
http://web.archive.org/web/20030331094842/http://food4.epicurious.com:80/HyperNews/get/archive_swap48301-48400.html
would work.
Olga posted the Peppery Cheddar Coins at 48309.
You might also be interested in the cheese crackers posted by charlie at 48398.
http://web.archive.org/web/20030331094842/http://food4.epicurious.com:80/HyperNews/get/archive_swap48301-48400.html
and here's one I posted a while back for Cheddar Cheese Crackers
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=135551
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=135551
These are good.... Savoury Shortbread
Savoury Shortbread (A Chatelaine Recipe)
3/4 c unsalted butter, at room temp.
1/2 tsp. salt
1/4 tsp. dry mustard
1 1/2 c grated old cheddar cheese
1 1/4 c all purpose flour
1 tsp. hot red chili flakes or canned diced jalepeno peppers
Place butter, salt and mustard in a food processor fitted with a metal blade. Whirl unti just combined. Add cheese and whirl just until mixed. Gradually add flour and chili flakes to mixture and pulse just until mixed.
Do not overmix. Preheat oven to 350F. Meanwhile, pinch of pieces of dough and roll into 1 inch balls. Place on ungreased baking sheets, about 1 1/2" apart. Press each cookie down slightly with bottom of a glass until about 1/2" thick for cakey shortbread or 1/4" for crisp. Bake in centre of oven until lightly golden, from 14-16 min.. Cool on rack.
Store in an airtight container in a cool dry place for up to 3 weeks. Makes 4 doz. cookies.
ENJOY!!!!!!
Savoury Shortbread (A Chatelaine Recipe)
3/4 c unsalted butter, at room temp.
1/2 tsp. salt
1/4 tsp. dry mustard
1 1/2 c grated old cheddar cheese
1 1/4 c all purpose flour
1 tsp. hot red chili flakes or canned diced jalepeno peppers
Place butter, salt and mustard in a food processor fitted with a metal blade. Whirl unti just combined. Add cheese and whirl just until mixed. Gradually add flour and chili flakes to mixture and pulse just until mixed.
Do not overmix. Preheat oven to 350F. Meanwhile, pinch of pieces of dough and roll into 1 inch balls. Place on ungreased baking sheets, about 1 1/2" apart. Press each cookie down slightly with bottom of a glass until about 1/2" thick for cakey shortbread or 1/4" for crisp. Bake in centre of oven until lightly golden, from 14-16 min.. Cool on rack.
Store in an airtight container in a cool dry place for up to 3 weeks. Makes 4 doz. cookies.
ENJOY!!!!!!
Here are two more...
Parmesan Shortbread
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 250ËšF 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 300ËšF for 30 minutes but would check them after the 10 minute mark. I served them in a bowl as one would nuts.
Cheese Crisps
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.
Parmesan Shortbread
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 250ËšF 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 300ËšF for 30 minutes but would check them after the 10 minute mark. I served them in a bowl as one would nuts.
Cheese Crisps
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.
elaine, I've also had good success using a pizelle (or Krumkake) iron to
press them flat rather than slice/bake. You end up with a very thin crispy cracker.
You do have to wipe down the iron after each pressing because the butter exudes out. But oh, the heavenly crispiness of these things...
NOTE: Totally avoid this method if you have a cholesterol test due any time in the near future because you won't be able to stop eating them.
press them flat rather than slice/bake. You end up with a very thin crispy cracker.
You do have to wipe down the iron after each pressing because the butter exudes out. But oh, the heavenly crispiness of these things...
NOTE: Totally avoid this method if you have a cholesterol test due any time in the near future because you won't be able to stop eating them.