1/2 lb Gruyere cheese, grated 1 c Unsalted butter, at room Temperature 1 ts Cayenne pepper 1 ts Salt 2 1/2 c Sifted all-purpose flour 1 c Chopped walnuts or pecans. Heat the oven to 350F. Cream the cheese and butter. Sift together the cayenne pepper, salt and flour; add gradually to the butter mixture. Add the chopped nuts and mix well. Divide the dough in half and shape into logs 1 1/2 inches in diameter. Wrap well and refrigerate for at least 1 hour. Line baking sheets with parchment paper. With a sharp knife, cut the logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on the baking sheets. Bake for 15 to 20 minutes, until lightly colored. Cool and store in an airtight container. Makes 6 dozen. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
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Terrific Tailgate Idea: Parmesan Wafers
Joy McCabe is here with a recipe perfect for game day.
These cheese crackers are the perfect snack for when you get the munchies, but want something healthier than your average crackers. These crackers require a few ingredients and are very easy to make and they taste so good!
Ingredients Cheddar cheese Flour Salt Cayenne pepper Butter Flaxseed Meal
HI everyone in this video I’m going to show you how to baked tortillas chips with leftover Tortillas and put some seasoning like Cayenne pepper,Cajun seasoning,Salt and Cinnamon Flavors. Don’t forget to subscribe to my channel and hit the notification bell ???? to upcoming new videos BYE ????
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Cheese Wafers with Pepper Jelly & Cream Cheese
Day 2️⃣ of our 12 Days of Christmas is here and today we’re making cheese wafers (a.k.a. adult cheez-its????) served with pepper jelly & cream cheese—always a classic. This is an easy appetizer that is sure to impress!
We used Maid-N-Meadows sharp cheddar cheese, Weisenberger Mill flour, and Salad Days Farm incredible pepper jelly???????? Recipe below.
Sharp Cheddar Cheese Wafers
8 oz Maid-N-Meadows Sharp Cheddar Cheese, shredded 1/2 cup unsalted butter, softened 1 tsp cayenne pepper (omit for no heat) 1/2 tsp black pepper 3/4-1 cup Weisenberger Mill AP Flour 1/4 tsp flakey salt 1/2 cup Salad Days Farm Pepper Jelly 1 block cream cheese, softened Pinch of red pepper flakes (optional)
1. Using a hand mixer, whip the butter and shredded cheese together until fluffy, approx 3 minutes. Be sure to scrape the sides of your bowl and in between the beaters.
2. Add in the cayenne pepper and black pepper. Mix until combined—get in with your hands for easier mixing!
3. Add in 1/4 cup flour and work until dough. Continue adding 1/4 and really working it through the dough until it isn’t sticky anymore (3/4-1cup worth).
4. Turn the dough on piece of parchment paper and mold the dough in a round log. Fold the parchment around the log, twist the sides to seal, and place the water log in the fridge for 30 minutes.
5. Preheat the oven to 375F. After 30 minutes, remove the log and slice into thin wafers. Place on a baking sheet and sprinkle each cracker lightly with flakey salt. Bake for 20-25 minutes or until the crackers are golden and crispy.
6. Once ready to serve, place your softened cream cheese onto a dish. Drizzle the pepper jelly over the top of the cream cheese to coat. Sprinkle a touch of pepper flakes for added spice (optional). Serve the cheese wafers on the side and dig in!