How To make Cheese Straws
2 c UNBLEACHED WHITE FLOUR
1/2 t SALT
1 t CAYENNE PEPPER
8 oz SHARP CHEDDAR CHEESE (GRATED
5 oz MARGARINE (MELTED)
1/4 c FLOUR (FOR ROLLING DOUGH)
1 t OIL (FOR BAKING SHEET)
Preheat oven to 400 F. In a large bowl, mix flour, salt, cayenne pepper, and cheese thoroughly. Add melted margarine and mix. Chill dough in refrigerator for 20 minutes. Place dough on a large, floured board. Place a large piece of waxed paper on top of dough or use a heavily-floured rolling pin. Roll dough to 1/4-inch thick. Remove wax paper. Holding a fork upside down, draw the prongs vertically along dough from top to bottom, making ridges. With a wide, flat knife cut dough into rectangular shapes 3 x 1 inch. Oil a cookie sheet and place cut cheese on it. Bake in 400 F oven for 10-12 minutes until cheese straws look dry but not brown. Let cool. Repeat procedure until all of dough is baked. Serve at room-temperature. Freezes well. Yields 7 dozen.
How To make Cheese Straws's Videos
Baking with Bob Cheese straws super easy cook along
Baking with bob super easy cheese straws recipe for all the family any time of year!!
you will need
375g Plain flour
pinch of salt
225g Diced Butter
150g Mature Cheddar
50g Grated parmesan cheese or other hard cheese
Pinch of mustard powder
Pinch cayenne pepper
Pinch of paprika
2 egg yolks
Optional Extras
You can add extra spices to give more heat
herbs can be added for an extra boost
Keep in air tight container for up-to 1week
Have fun and enjoy and tag me in your creations
Recipe for Old-Fashioned, Thin, Flat Cheese Straws : Fun Home Cooking Tips
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Old fashioned thin, flat cheese straws use six ounces of cheddar cheese. Get a recipe for old-fashioned thin, flat cheese straws with help from an experienced culinary professional in this free video clip.
Expert: Angie Sarris
Filmmaker: Wesley Morris
Series Description: You don't have to be a professional chef to expertly prepare delicious meals for your family whenever you want. Get tips on cooking various meals with help from an experienced culinary professional in this free video series.
Cheese Straws - Cheesy Bread Sticks Recipe
Learn how to make a Cheese Straws Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Cheesy Bread Sticks Recipe!
How To Make Cheese Straws|Easy Recipe *light and moist*
Hey Empire! This video is long overdue but its here! This is a very simple yet delicious recipe that I came up with to share with you guys! Cheese Straw is a favorite and common treat here in the Caribbean! So the next time you have some extra cheese hanging around, you know what to try!
RECIPE
1 cup room temperature butter
1 1/4 cups sifted flour
2 egg yolks
1/4 tsp white pepper (optional)
A pinch or two of cayenne pepper (optional)
1 cup grated cheese ( I use anchor cheddar cheese)
A few drops of mustard (optional)
NB- you do not have to cream the butter and flour until it turns pale yellow/white. It will not affect how light and airy your Cheese Straws are. You can cream the butter and flour until it is properly combined and smooth.
Also, the type of butter you use can really affect your recipe. I used country brand butter.
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Cheddar Cheese Straws - Old Fashioned Southern Cooking - Crunchy & Cheesy!
Cheddar Cheese Straws - Old Fashioned Southern Cooking - Crunchy & Cheesy! Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Cheese Straw recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #cheesestraws #cheesesticks
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Cheese Straws (Recipe is in our Vol. 4 Cookbook)
2 CUPS ROOM TEMPERATURE (SHREDDED CHEESE)
1/2 CUP ROOM TEMPERATURE SALTED BUTTER
1 1/2 CUP WHITE LILY ALL-PURPOSE FLOUR
1/4 TSP. CAYENNE PEPPER
Option: use 2 TSP. DRY HIDDEN VALLEY RANCH in place of cayenne or add both.
With a food processor or stand mixer, mix butter and cheese until it is thoroughly blended and there
are no large pieces of cheese. It took my mixer 10 minutes with wire whisk attachment on highest
speed. A food processor would blend it quicker since it is using blades. Once the two are processed well and creamy add flour and spices. Place mix out on a floured surface and cut them
out like crackers or pipe them through a pastry bag. I used a pastry bag and Wilton tips 4B and
1M. You can see differences of the tip in my video tutorial. Bake these on a parchment lined sheet pan at 375 degrees for 12 minutes. Cool on a cooling rack and store in an airtight container once they are completely cooled. Enjoy!
These can also be frozen after baking and enjoyed later.
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Quick And Easy Cheese Straws Recipe | delicious. Magazine
You need just four ingredients to make these easy cheese straws. They are great to make with children, to serve at a drinks party or have on hand as a snack. The best part? The require just 4 ingredients!
Makes about 12 straws.
Ingredients:
40g butter, chilled and cut into little cubes, plus a little extra for greasing
80g plain flour, plus a little extra for dusting
60g mature Cheddar, grated, plus extra for sprinkling
1 large free-range egg, beaten
Method:
1. Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease 2 baking sheets with a little butter. Sift the flour into a large bowl, then rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs. Add the grated cheese and mix together.
2. Add half the beaten egg and stir into the flour until the mixture starts to come together, then use your hands to work it into a ball.
3. Dust a work surface with a little flour and roll out the pastry into a rectangle, about 3mm thick, using a rolling pin. Cut widthways into straws, about 5mm wide.
4. Carefully put the straws on the baking sheets, leaving a little space between them. Sprinkle with extra cheese and bake for 12-15 minutes, until golden. Cool for a couple of minutes on the baking sheets, then carefully pick them up with a palette knife and put them on a cooling rack. Eat warm or cool and store in an airtight container.
See the full recipe here: