I have been getting a lot of requests for the recipe I use for Cheese Straws. There are many ways of making these I am sure, but for me this is the easiest (and tastiest) recipe. Here goes (pictures of finished straws tomorrow).
- 1/2 cup (1 stick) butter, at room temperature
- 2 cups shredded extra-sharp Cheddar, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional – add a little more – up to 1/2 teaspoon – according to how spicy you want them to be)
Preheat the oven to 350 degrees F.
In a mixer/food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed.
Scoop it into a cookie press, fitted with a flat ridged tip.
Pipe the dough in 2-inch strips onto a lightly greased cookie sheet.
Bake 10 to 15 minutes or until lightly browned. Remove to racks to cool. Makes ~ 5 dozen.
Alternate Directions: Refrigerate the dough for 30 minutes and roll on a lightly floured surface into a rectangle about 1/4-inch thick.
Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife. Shape the straws by twisting once or twice before baking.
Bake using the original directions.
Every Easter my Pop Pop made Easter Cheese. When I was a little girl I remember seeing the ball of cheese hanging in the kitchen above the sink. I loved it! It will be exactly 5 years ago this Easter Sunday that he passed away. That particular day (then) happened to be the Monday after Easter. I miss him so.
When he passed, I inherited his (and my Grandmother’s) cook books and recipes. Most of his recipes are sometimes hard to decipher. Seems the ingredients are written down on whatever piece of paper was available, but not always the instructions for using those ingredients.
In his honor this year I decided to look through his recipes – so carefully filed in the little metal box – and choose something to make for our annual Easter Dinner. There it was under ‘C’. Easter Cheese.
20 eggs, 1 quart milk, 1 tsp. salt, 1T sugar, Double Boiler
That was it. Oh no! How do you make it. A quick search on the internet of Slovak, Polish and German cheese recipes and an hour later I found several recipes that were close. Of course none had the exact amounts of ingredients and some added other ingredients. The method seemed to be all the same.
So the Easter Cheese is now hanging in my kitchen above my sink. What a beautiful sight! So, Pop Pop, this year, in honor of you, we will eat our traditional Cheese, raise our glasses and think fondly of you!
I hope everyone has a wonderful Good Friday and a very lovely Easter!