Cheesey Straws

What exactly IS a cheese straw? It's a straw shaped item of cheesy deliciousness. These are the adult version of a cheez-it, but much healthier. Well....maybe not a LOT healthier, but you will know exactly what is in it and there are no preservatives at least, right?

The really dangerous thing about this recipe is it can go from ingredients to your belly in less than an hour! If your friend calls up suddenly and wants to come over, you can whip these suckers up and have them waiting when your friend walks in a door. Having a party? Make these! Craving a cheese-d up treat? You got it....

So, I made these almost as soon as I found the recipe and wasn't sorry. In fact, I made two batches because I was afraid I'd eat one of the full batches by myself!!

Cheddar Cheese Straws
adapted from The Lee Bros. Southern Cookbook

Prep Time: 10 minutes
Cook Time: 12 to 15 minutes

Ingredients

• 1 1/2 cups (about 6 oz) sharp cheddar cheese (I used a lovely white cheddar from Wisconsin)
• 4 TBS (1/2 stick) butter, at room temperature and cut into 4 pieces
• 3/4 cup flour, plus more for dusting
• 1/2 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 1 TBS half-and-half (I used cream, and I imagine that whole milk would also work)

Directions

1. Preheat oven to 350 degrees F.
2. In a food processor (or for those that are food processor challenged - I used my KitchenAid, and you could probably use a hand mixer too) combine the cheese, butter, flour, salt & pepper flakes in five 5-second bursts until it resembles coarse crumbs. Add the half-and-half (cream/milk/etc) and process for about 10 seconds until it forms a dough ball.
3. On a lightly floured surface using a floured rolling pin, roll into an 8 x 10 rectangle that is about 1/8" thick. Cut into thin 8" strips, each 1/4" to 1/3" wide. Dipping the knife in flour every couple of cuts will make the cuts cleaner. Also, the straws can really be anywhere from 2" long to 10" long if you are challenged in your cutting.
4. Transfer the cheese straws to a parchment lined baking sheet, (you can also use an ungreased baking sheet if you don't have parchment paper on hand) leaving at least 1/4" between the straws.
5. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and put the cookie sheet on a cooling rack to cool.
6. Serve at room temperature.

Enjoy this cheesy, salt treat!!

Jack Cheese & Garlic Crackers

Whenever I tell someone I'm going to make crackers they give me a look and say something along the lines of "you can do that?!?". Yes. You can make homemade crackers. It's actually quite easy, made easier if you have a cookie press. And they are delicious. I was shocked the first time I made crackers, I really was. I was a little skeptical really.

And, to be honest, I still really don't know what makes a cracker a cracker and a cookie a cookie. I'd love to know more about the science of baking to understand how when I use basically the same ingredients I get two very different textures. Because on the basic level, that's what's different between a cracker and a cookie. The texture. I wouldn't want a cheese and garlic cracker that had the same texture as, say, my chocolate chip cookies. Nor would I want my chocolate chip cookies to be somewhat sandy and sturdy like my crackers!

Thus....here is a cracker recipe with a few notes for variations below!

Jack Cheese and Garlic Crackers
adapted from the Williams-Sonoma Cookie Press recipe booklet

Prep Time: 15 minutes
Cook Time: 14 to 16 minutes
Yields: 40 to 50 crackers

Ingredients

• 2 cups plus 2 TBS all-purpose flour
• 1/2 tsp baking powder
• 2 tsp salt
• 16 TBS (2 sticks) unsalted butter, at room temperature
• 1 cup finely grated dry jack cheese, at room temperature **see note below**
• 4 garlic cloves, pressed through a garlic press (if you don't have a garlic press finely mince)

Directions

1. Preheat oven to 375 degrees F.
2. Over a sheet of waxed or parchment paper (or in a bowl I suppose), sift together the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, about 3 minutes.
   
4. Add the cheese and garlic and beat until combined, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
5. Reduce the speed to low, slowly add the flour mixture and beat until just combined, about 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
6. Fill the cookie press with some of the dough according to the instructions and fit with the desired-shape disk; cover the remaining dough with plastic wrap. Press the crackers out onto an ungreased baking sheet, spacing them at least 2 inches apart. Bake until set and golden, 14 to 16 minutes.
7. Transfer the pan to a wire rack and let the crackers cool completely. Remove them from the baking sheet and repeat with the remaining dough. Serve with something yummy to dip them in!

***A Couple Notes***

Okay, a couple things about these crackers:

1. Cheese: you can use whatever cheese you have laying around that is somewhat dry and would go well with garlic. Last time I did these I used Parmesan. DO NOT USE THE FINELY GRATED STORE BOUGHT PARMESAN. At least don't if you are interested in using the cookie press. Please just grate your own cheese. I can't tell you how many times I've tried to do this shortcut with my various cookie press recipes (use store-grated parm) and how many times I've had to manually make the cookies because the dough is just too dense. But seriously ... use what cheese you have in the fridge. Take 5 minutes and grate it yourself.
2. Don't have a cookie press? No worries! This recipe can work without a cookie press, no problem. Make the dough the same. It may be a bit sticky, so just keep your surface powdered. Roll the dough out till it's about 3/8" thick and cut into squares. To make them more decorative sprinkle with poppy seeds or something and poke with a fork.

Wow your friends with these at your next party, and enjoy!!

Parmesan and Walnut Cheese Crisps - Two Variations

Every year Matt and I have a small New Years' Day gathering, it's a tradition in his family, and it's so much nicer (I think) than trying to deal with hosting a New Years' Eve party. And every year, I try to find some delicious snacks to serve. A few years ago I found some recipes for crackers to make with my cookie press. Of course, I've misplaced that cookbook, and needed to find new treats. I'm really hoping to find that cookbook when we move.

At any rate, I was watching TV the other day and this recipe came up. I had to find it. And of course, in looking for it online I found a bunch of variations. I cooked up two of them to see if there is a difference and if one was better than the other. They're both quite tasty! An excellent choice if you need to throw together something quick and salty, and if there are party-goers in your life watching their carbs.


Salty & Delicious Parmesan and Walnut Crisps (variation #1)
adapted from the Today Show

Prep Time: 5 minutes
Cook Time: 5 - 10 minutes
Yields: 1 sheet, 6-8 crisps

Ingredients

• 2 cups grated parmesan
• 3/4 cups walnuts, roughly chopped

Directions

1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
2. In a small bowl, toss the Parmesan & walnuts together.
3. Sprinkle the mixture evenly on the parchment lined cookie sheet. Bake until bubbly & golden. Remove from oven & cool.
4. Break into random pieces

Parmesan & Walnut Crisps (variation #2)
courtesy of The Food Network

Prep time: 5 minutes
Cook time: 15 minutes
Yields: 6 to 8 servings

Ingredients

• 1 cup finely grated Parmesan
• 1 teaspoon finely chopped fresh rosemary leaves
• 1 teaspoon finely chopped fresh sage leaves
• 1/2 teaspoon kosher salt
  
• 1/2 teaspoon ground black pepper
• 2 tablespoons toasted walnuts

Directions

1. Combine Parmesan and herbs in a large mixing bowl.
   
2. Set a 10-inch skillet over low heat. Add a 1/4 cup of Parmesan mix to the pan and sprinkle it so it is evenly spread and you have a lattice effect i.e. it should be a lacey and thin layer. Cook for 3 to 5 minutes until golden and crispy. Carefully remove from the pan and cool on a tray.
   
3. Repeat with remaining ingredients until used up. Break disks into large crisps.

Enjoy!!