This week Connie drew the long "cheese" straw and will cook the Betty Crocker recipe. This seems like a sure thing since cheese straws and Betty Crocker are almost synonymous. Still, the recipe did seem a bit strange...we didn't even know that you could still get those tiny little jars of processed cheese. However, we do have fond childhood memories of our mothers putting that stuff in celery sticks and proudly serving them as Thanksgiving appetizers...and New Year's Eve nibbles...and pre-Easter lunch starters...you get the idea. The only kind that our local grocer had was with pimento so that's what Connie used.
Betty Crocker's Cheese Straw Recipe:
Betty says: "Good warm or cold. An appetizer that you handle like refrigerator cookie dough -- and, like its sweet cousin, just slice and bake as needed."
1 jar (5 ounces) pasteurized process sharp American cheese spread (can be with pimentos, bacon, garlic or with added hickory smoke flavor)
1/4 cup shortening
2/3 cup all-purpose flour
In small mixer bowl, mix all ingredients on medium speed 20 to 30 seconds. On lightly floured surface, mold dough into 2 rolls, 1 inch in diameter and about 8 inches long. (Dough will be soft but not sticky.) Wrap; chill at least 2 hours.
Heat oven to 350 degrees. form long strips on ungreased baking sheet; cut into 3 inch lengths. Bake 10 minutes or until light brown. Immediately remove strips to wire rack.
About 4 dozen appetizers.
Bruce knew the game was on! So, he spent quite a while choosing the challenger recipe. He was intrigued by one that included cayenne pepper and dried mustard...he thought that the combination would put a little zip in the cheese!
The Challenger's Cheese Straw Recipe:
8 tbsp. butter, softened
1 c. grated Cheddar cheese
1/4 tsp. salt
1/8 tsp. cayenne pepper (or more if you like it hotter)
1/4 tsp. dry mustard
1 c. flour
Preheat oven to 425 degrees. Combine the butter and cheese. Stir in the salt, cayenne pepper, and mustard. Gradually stir in the flour and knead into a smooth dough. Wrap in wax paper and refrigerate the dough for 1 hour
.
Roll out the dough between 2 pieces of wax paper to a thickness of 1/4 inch. Remove the dough to a floured board and cut into strips 2 inches long and 1/2 inch wide. For visual effect you can use a pastry cutter to make the edges in a sawtooth design.
Place the strips on an ungreased cookie sheet and bake in the preheated oven for 10 minutes or until pale golden in color. Remove from the cookie sheet and cool.
The dough can be made ahead and kept in the refrigerator for up to 2 weeks.
Serves 4.
Preparation time: 1 hour, 15 minutes; cooking time: 10 minutes.
So...who do you think will win this week's challenge???
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