Yazoo Cheese Straws Recipes

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YAZOO CHEESE STRAWS



Yazoo Cheese Straws image

Make and share this Yazoo Cheese Straws recipe from Food.com.

Provided by ratherbeswimmin

Categories     High In...

Time 45m

Yield 48 straws

Number Of Ingredients 6

1 lb extra-sharp cheddar cheese, grated, at room temperature
1 cup unsalted butter, softened
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
hot pepper sauce, a dash
3 cups unbleached all-purpose flour, sifted

Steps:

  • In a food processor fitted with metal blade, combine the cheese, butter, salt, cayenne, and hot sauce by pulsing several times until blended.
  • Add in flour; pulse until the dough forms a ball.
  • Preheat oven to 375°; fit a cookie press with the ribbon or star template.
  • Press long, continuous strips of dough 2 inches apart onto ungreased cookie sheets.
  • Using a sharp knife, score the strips every 3 inches.
  • Bake for 10-12 minutes, or until the edges just begin to brown every so slightly.
  • Remove from oven and cut or break cheese straws on the scored lines.
  • Place them on a rack to cool completely; store in an airtight container.

Nutrition Facts : Calories 100.5, Fat 7, SaturatedFat 4.4, Cholesterol 20.1, Sodium 95.7, Carbohydrate 6.1, Fiber 0.2, Sugar 0.1, Protein 3.2

CHEESE STRAWS



Cheese Straws image

Provided by Ina Garten Bio & Top Recipes

Categories     appetizer

Time 30m

Yield 22 to 24 cheese straws

Number Of Ingredients 9

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
  • Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

EASY CHEESE STRAWS



Easy Cheese Straws image

Five ingredients transform into long, crisp cracker sticks. The hand-held snacks make for easy mingling at parties.-Elizabeth Robinson, Conroe, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 5

1/2 cup butter, softened
2 cups shredded sharp cheddar cheese
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 72 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 106mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CHEESE STRAWS



Cheese Straws image

This one earned a higher place on the BabyCakes Piece of Cake scale simply because it requires pastry assemblage, which always complicates matters. It might take a little while for you sophomores to get your rhythm down, and your first few straws will probably look more like craggy witch fingers, but it's all going to pay off if you stick with it. Once it does, you should host a dinner party and set these out early by the pintful.

Yield makes 24

Number Of Ingredients 10

3/4 cup brown rice flour, plus 1/2 cup for dusting
1/2 cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour
3/4 cup cornmeal
1/4 cup arrowroot
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon salt
1/3 cup melted refined coconut oil or canola oil
3 1/4 cups gluten-free vegan cheese
1/4 cup agave nectar

Steps:

  • Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together the 3/4 cup rice flour, the all-purpose flour, the cornmeal, arrowroot, baking powder, xanthan gum, and salt. Add the coconut oil, 1 1/4 cups of the cheese, and the agave nectar and stir (the mixture will be very dry). Slowly add up to 3/4 cup water until the dough is sticky. Divide the dough in half.
  • Dust a clean work surface with 1/4 cup of the remaining rice flour and place half the dough on top. Sprinkle the top of the dough generously with more rice flour and roll it out into a 1/4-inch-thick rectangle. Sprinkle 1 cup of the cheese on half the rectangle. Flip the bare dough on top of it so that the cheese is sandwiched between two layers of dough. Cut the dough into 4-inch-long x 1-inch-wide strips and pinch the open sides closed. Transfer to one of the prepared baking sheets. Repeat with the remaining dough. Sprinkle the remaining cheese on top of the strips.
  • Bake for 10 minutes, rotate, and continue baking until the cheese straws are golden brown, about 8 minutes more.

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