Food recipes
Cheddar Cheese Rounds
Cheddar Cheese Rounds Ingredients: nuts, pecans wheat flour, white, all-purpose, unenriched cornstarch cheese, cheddar butter, without salt spices, pepper, red or cayenne salt, table Directions: Process pecans, flour,...
Cheddar Cheese Rounds
Ingredients:
nuts, pecans
wheat flour, white, all-purpose, unenriched
cornstarch
cheese, cheddar
butter, without salt
spices, pepper, red or cayenne
salt, table
Directions:
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.
Ingredients:
nuts, pecans
wheat flour, white, all-purpose, unenriched
cornstarch
cheese, cheddar
butter, without salt
spices, pepper, red or cayenne
salt, table
Directions:
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.