Title: Crusty Cheddar Bread
Categories: Breads, Cheese, Yeast bread
Servings: 4
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; *
1 tb Sugar 1 1/4 ts Salt
1 Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,*
1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated
* The cottage cheese should be the small curd kind at room temperature. **
You can use up to an extra 1/4 cup of flour in this recipe depending on
the weather.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle the yeast over the warm water and let stand 5 minutes. Gently
stir to completely dissolve. With an electric mixer, blend the softened
yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2
cup portions to form a stiff but light dough and let rise in a warm place
until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the
dough down, then add 1 cup of the grated cheddar cheese. Turn into the
buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in
size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or
until golden brown. Brush the top with butter.
Showing posts with label Cheese Recipes. Show all posts
Showing posts with label Cheese Recipes. Show all posts
Cheddar Braids
Title: Cheddar Braids
Categories: Breads, Cheese, Yeast bread
Servings: 8
1 c Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast; OR
1 tb Active Dry Yeast; Bulk 3 1/2 c Unbleached Flour; *
1 ts Sugar 1 1/2 ts Salt
3/4 c Butter; Room Temperature 4 Eggs; Lg, Room Temperature
6 oz Cheddar; Extra Sharp, Diced 1 Egg; Lg
1 tb Milk 2 tb Celery Seeds
* You can use up to 4 1/2 cups of flour in this recipe depending on the
weather.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Pour the warm water into a warm bowl and add the yeast. Stir to dissolve
then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of
the flour, sugar and salt. Beat with an electric mixer on the lowest speed
for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter
to the yeast mixture and beat for another 1 minute. On the lowest speed on
the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating
until the 4 eggs are used up and enough flour has been added to make a soft
sticky dough. Continue to beat with the mixer or by hand, until the dough
is glossy and elastic and pulls away from the side of the bowl. Stir in the
cheddar cheese by hand. Cover and let rise in a warm place free from
drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has
doubled in bulk, punch down and place in the refrigerator for at least 5
hours or better, overnight. Remove the dough from the refrigerator. Divide
in half and cover and refrigerate the second ball of dough. Knead the
remaining ball of dough on a lightly floured surface until soft and
pliable. Divide the dough into 3 equal parts and roll each piece into a
rope 12 to 16-inches long. Braid the ropes, starting in the middle and
working toward each end. Pinch the ends together so seal them. Grease a
large baking sheet and place the finished braid on one side of the sheet.
Repeat with the refrigerated dough. In a small bowl beat the egg and milk
together. Brush the braids with the egg mixture and let the braids rise in
a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2
hours. Do not cover. Midway through the rising time, brush with the egg
mixture again. Preheat the oven to 400 degrees F. When fully risen, brush
with the egg mixture for a final time and sprinkle evenly with the celery
seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or
pick inserted in the braid comes out dry. Remove from the oven and from the
baking sheet. Cool to room temperature, on wire racks, before slicing.
Categories: Breads, Cheese, Yeast bread
Servings: 8
1 c Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast; OR
1 tb Active Dry Yeast; Bulk 3 1/2 c Unbleached Flour; *
1 ts Sugar 1 1/2 ts Salt
3/4 c Butter; Room Temperature 4 Eggs; Lg, Room Temperature
6 oz Cheddar; Extra Sharp, Diced 1 Egg; Lg
1 tb Milk 2 tb Celery Seeds
* You can use up to 4 1/2 cups of flour in this recipe depending on the
weather.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Pour the warm water into a warm bowl and add the yeast. Stir to dissolve
then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of
the flour, sugar and salt. Beat with an electric mixer on the lowest speed
for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter
to the yeast mixture and beat for another 1 minute. On the lowest speed on
the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating
until the 4 eggs are used up and enough flour has been added to make a soft
sticky dough. Continue to beat with the mixer or by hand, until the dough
is glossy and elastic and pulls away from the side of the bowl. Stir in the
cheddar cheese by hand. Cover and let rise in a warm place free from
drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has
doubled in bulk, punch down and place in the refrigerator for at least 5
hours or better, overnight. Remove the dough from the refrigerator. Divide
in half and cover and refrigerate the second ball of dough. Knead the
remaining ball of dough on a lightly floured surface until soft and
pliable. Divide the dough into 3 equal parts and roll each piece into a
rope 12 to 16-inches long. Braid the ropes, starting in the middle and
working toward each end. Pinch the ends together so seal them. Grease a
large baking sheet and place the finished braid on one side of the sheet.
Repeat with the refrigerated dough. In a small bowl beat the egg and milk
together. Brush the braids with the egg mixture and let the braids rise in
a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2
hours. Do not cover. Midway through the rising time, brush with the egg
mixture again. Preheat the oven to 400 degrees F. When fully risen, brush
with the egg mixture for a final time and sprinkle evenly with the celery
seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or
pick inserted in the braid comes out dry. Remove from the oven and from the
baking sheet. Cool to room temperature, on wire racks, before slicing.
Polka Dot Quick Bread
Title: Polka Dot Quick Bread
Categories: Breads, Cheese, Quickbreads, Fruits
Servings: 4
2 c Cranberries; Fresh Or Frozen 1 c Milk
1 Egg; Lg, Slightly Beaten 1/4 c Butter; Melted
1 tb Orange Peel; Grated 2 c Unbleached Flour
1 c Sugar 1 tb Baking Powder
1/2 ts Salt 1 1/2 c Cheddar; Md, Shredded
1/2 c Walnuts; Coarsely Chopped
Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set
aside. Cut the cranberries in half and set aside in a small bowl. In a
medium bowl, combine the milk, egg, butter, and orange peel and set aside.
Sift the flour, sugar, baking powder, and salt into a large bowl. Add the
halved cranberries, cheese and nuts. Toss with a fork to distribute. Add
the milk mixture all at once and stir the flour mixture until just
moistened. Turn into the prepared loaf pan and bake for 1 hour and 15
minutes in the preheated oven or until a wooden pick inserted in the center
comes out clean. Cool in the pan on a rack for 10 minutes, then remove
from the pan. Cool to room temperature on the wire rack before slicing.
Categories: Breads, Cheese, Quickbreads, Fruits
Servings: 4
2 c Cranberries; Fresh Or Frozen 1 c Milk
1 Egg; Lg, Slightly Beaten 1/4 c Butter; Melted
1 tb Orange Peel; Grated 2 c Unbleached Flour
1 c Sugar 1 tb Baking Powder
1/2 ts Salt 1 1/2 c Cheddar; Md, Shredded
1/2 c Walnuts; Coarsely Chopped
Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set
aside. Cut the cranberries in half and set aside in a small bowl. In a
medium bowl, combine the milk, egg, butter, and orange peel and set aside.
Sift the flour, sugar, baking powder, and salt into a large bowl. Add the
halved cranberries, cheese and nuts. Toss with a fork to distribute. Add
the milk mixture all at once and stir the flour mixture until just
moistened. Turn into the prepared loaf pan and bake for 1 hour and 15
minutes in the preheated oven or until a wooden pick inserted in the center
comes out clean. Cool in the pan on a rack for 10 minutes, then remove
from the pan. Cool to room temperature on the wire rack before slicing.
Sunrise Popovers
Title: Sunrise Popovers
Categories: Breads, Cheese, Quickbreads
Servings: 8
4 tb Vegetable Shortening 1 1/3 c Unbleached Flour
1/2 ts Salt 2/3 c Milk
2/3 c Water 4 Eggs; Lg
1/2 c Cheddar; Sharp, Shredded
Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each
custard cup and set aside. Combine the flour and salt in a large bowl,
then gradually stir in the milk and water until well blended. Beat in the
eggs, 1 at a time, beating until smooth after each addition. Fold in the
cheddar cheese. Place the baking sheet with the custard cups in the
preheated oven for 3 to 5 minutes until the shortening melts and the
custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the
batter. Bake for 45 minutes in the preheated oven, without opening the
oven door until the popovers rise and turn golden brown. If not golden
brown after 45 minutes, bake for an additional 5 minutes. Serve piping
hot.
Categories: Breads, Cheese, Quickbreads
Servings: 8
4 tb Vegetable Shortening 1 1/3 c Unbleached Flour
1/2 ts Salt 2/3 c Milk
2/3 c Water 4 Eggs; Lg
1/2 c Cheddar; Sharp, Shredded
Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each
custard cup and set aside. Combine the flour and salt in a large bowl,
then gradually stir in the milk and water until well blended. Beat in the
eggs, 1 at a time, beating until smooth after each addition. Fold in the
cheddar cheese. Place the baking sheet with the custard cups in the
preheated oven for 3 to 5 minutes until the shortening melts and the
custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the
batter. Bake for 45 minutes in the preheated oven, without opening the
oven door until the popovers rise and turn golden brown. If not golden
brown after 45 minutes, bake for an additional 5 minutes. Serve piping
hot.
Hearthside Cheddar Bread
Title: Hearthside Cheddar Bread
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
2 1/2 c Unbleached Flour 1/2 c Sugar
2 ts Baking Powder 1 ts Salt
1/2 ts Cinnamon; Ground 3/4 c Milk
1/4 c Vegetable Oil 2 Eggs; Lg
1 1/2 c Apples; Cooking, * 2 c Cheddar; Sharp, Shredded
3/4 c Walnuts Or Pecans; Chopped
* Apples should be the cooking type (sour not sweet eating apples).
They should be peeled, cored, and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf
pan. In a large bowl, combine the flour, sugar, baking powder, salt and
cinnamon. Make a well in the center of the dry ingredients and add the
milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the
chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes
in the preheated oven until loaf is browned and sounds hollow when tapped
on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the
pan and cool to room temperature, on a wire rack, before slicing.
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
2 1/2 c Unbleached Flour 1/2 c Sugar
2 ts Baking Powder 1 ts Salt
1/2 ts Cinnamon; Ground 3/4 c Milk
1/4 c Vegetable Oil 2 Eggs; Lg
1 1/2 c Apples; Cooking, * 2 c Cheddar; Sharp, Shredded
3/4 c Walnuts Or Pecans; Chopped
* Apples should be the cooking type (sour not sweet eating apples).
They should be peeled, cored, and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf
pan. In a large bowl, combine the flour, sugar, baking powder, salt and
cinnamon. Make a well in the center of the dry ingredients and add the
milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the
chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes
in the preheated oven until loaf is browned and sounds hollow when tapped
on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the
pan and cool to room temperature, on a wire rack, before slicing.
Panhandle Cornbread
Title: Panhandle Cornbread
Categories: Breads, Cheese, Quickbreads, Vegetables
Servings: 4
1 c Corn Meal; Yellow 1 tb Baking Powder
1 c Cheddar; Sharp, Shredded 2 Eggs; Lg, Beaten
1/2 c Vegetable Oil 1 c Dairy Sour Cream
8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped
Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or
9-inch tube pan; set aside. In a large bowl, combine the cornmeal and
baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil,
sour cream, corn and chiles together. Add to the cornmeal mixture. Stir
until just moistened and then spoon the batter into the prepared pan. Bake
for 40 to 50 minutes in the preheated oven until a wooden pick inserted in
the center comes out clean. Cool on a rack for 10 minutes then invert over
a serving plate.
Categories: Breads, Cheese, Quickbreads, Vegetables
Servings: 4
1 c Corn Meal; Yellow 1 tb Baking Powder
1 c Cheddar; Sharp, Shredded 2 Eggs; Lg, Beaten
1/2 c Vegetable Oil 1 c Dairy Sour Cream
8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped
Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or
9-inch tube pan; set aside. In a large bowl, combine the cornmeal and
baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil,
sour cream, corn and chiles together. Add to the cornmeal mixture. Stir
until just moistened and then spoon the batter into the prepared pan. Bake
for 40 to 50 minutes in the preheated oven until a wooden pick inserted in
the center comes out clean. Cool on a rack for 10 minutes then invert over
a serving plate.
Cheddar Date Nut Loaf
Title: Cheddar Date Nut Loaf
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
8 oz Dates; Finely Chopped 2 tb Butter
3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted
1/4 ts Salt 1 ts Baking Soda
1/2 c Sugar; Granulated 1 Egg; Lg, Well Beaten
4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped
Preheat the oven to 325 degrees F. Place the dates and butter in a small
bowl and pour the boiling water over them. Let stand for 5 minutes. Stir
the dry ingredients together in a large bowl. Add the date mixture, egg,
cheddar and nuts. Mix until just blended and spoon the mixture into a well
greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60
minutes in the preheated oven or until a wooden pick inserted in the center
of the loaf comes out clean. Turn out onto a rack and cool before slicing.
NOTE: The flavor improves is the bread stands overnight before serving.
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
8 oz Dates; Finely Chopped 2 tb Butter
3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted
1/4 ts Salt 1 ts Baking Soda
1/2 c Sugar; Granulated 1 Egg; Lg, Well Beaten
4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped
Preheat the oven to 325 degrees F. Place the dates and butter in a small
bowl and pour the boiling water over them. Let stand for 5 minutes. Stir
the dry ingredients together in a large bowl. Add the date mixture, egg,
cheddar and nuts. Mix until just blended and spoon the mixture into a well
greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60
minutes in the preheated oven or until a wooden pick inserted in the center
of the loaf comes out clean. Turn out onto a rack and cool before slicing.
NOTE: The flavor improves is the bread stands overnight before serving.
Cheddar Squares
Title: Cheddar Squares
Categories: Breads, Cheese, Quickbreads, Vegetables
Servings: 6
2 c Unbleached Flour 1 tb Baking Powder
1 ts Salt 1/3 c Butter
1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped
2 tb Pimento; Chopped 2/3 c Milk
Combine the dry ingredients, then cut the butter into the dry mixture until
it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing
well. Add the milk, mixing until just moistened. Spread the dough in a
9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or
until a wooden pick inserted in the center comes out clean. Cool slightly
and cut into squares. Serve warm.
Categories: Breads, Cheese, Quickbreads, Vegetables
Servings: 6
2 c Unbleached Flour 1 tb Baking Powder
1 ts Salt 1/3 c Butter
1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped
2 tb Pimento; Chopped 2/3 c Milk
Combine the dry ingredients, then cut the butter into the dry mixture until
it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing
well. Add the milk, mixing until just moistened. Spread the dough in a
9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or
until a wooden pick inserted in the center comes out clean. Cool slightly
and cut into squares. Serve warm.
Cheesy Corn Bread
Title: Cheesy Corn Bread
Categories: Breads, Cheese, Quickbreads
Servings: 6
1 c Unbleached Flour 1 c Corn Meal; White Or Yellow
2 tb Sugar 1 tb Baking Powder
1 ts Salt 1/4 ts Mustard; Dry
2 c Cheddar; Sharp, Shredded 1 Egg; Lg, Slightly Beaten
1 c Milk 1/4 c Vegetable Oil
Combine the dry ingredients, then stir in the cheddar cheese. Combine the
egg with the milk and oil. Stir into the cheddar mixture, mixing until
just moistened. Pour the mixture into a greased 9-inch square baking pan.
Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into
squares, then serve warm.
Categories: Breads, Cheese, Quickbreads
Servings: 6
1 c Unbleached Flour 1 c Corn Meal; White Or Yellow
2 tb Sugar 1 tb Baking Powder
1 ts Salt 1/4 ts Mustard; Dry
2 c Cheddar; Sharp, Shredded 1 Egg; Lg, Slightly Beaten
1 c Milk 1/4 c Vegetable Oil
Combine the dry ingredients, then stir in the cheddar cheese. Combine the
egg with the milk and oil. Stir into the cheddar mixture, mixing until
just moistened. Pour the mixture into a greased 9-inch square baking pan.
Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into
squares, then serve warm.
Quick Cheddar Bread
Title: Quick Cheddar Bread
Categories: Breads, Cheese, Quickbreads
Servings: 4
3 3/4 c Unbleached Flour 5 ts Baking Powder
1/2 ts Salt 1/3 c Butter
2 1/2 c Cheddar; Sharp 1 1/2 c Milk
2 Eggs; Lg, Slightly Beaten
Combine the dry ingredients, then cut the butter into the flour until the
mixture resembles coarse crumbs, then add the cheddar cheese. Combine the
milk and eggs then add the mixture to the cheddar mixture. Stir until just
moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375
degrees F. hour. Remove from the pan immediately and let cool on a wire
rack.
Categories: Breads, Cheese, Quickbreads
Servings: 4
3 3/4 c Unbleached Flour 5 ts Baking Powder
1/2 ts Salt 1/3 c Butter
2 1/2 c Cheddar; Sharp 1 1/2 c Milk
2 Eggs; Lg, Slightly Beaten
Combine the dry ingredients, then cut the butter into the flour until the
mixture resembles coarse crumbs, then add the cheddar cheese. Combine the
milk and eggs then add the mixture to the cheddar mixture. Stir until just
moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375
degrees F. hour. Remove from the pan immediately and let cool on a wire
rack.
Apple-Cheddar Muffins
Title: Apple-Cheddar Muffins
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
1/2 c Shortening 1/2 c Sugar; Granulated
2 Eggs; Lg 1 1/2 c Unbleached Flour
1 ts Baking Soda 1 ts Baking Powder
1/2 ts Salt 3/4 c Oats; Quick Cooking
1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate
1/2 c Pecans; Chopped 3/4 c Milk
Apple Slices; * Butter; Melted
Cinnamon-Sugar Mixture
* You should have 12 to 15 thin slices of unpeeled red apple for this
recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 400 degrees F. Cream the shortening and sugar together
and add the eggs, one at a time, beating well after each addition. Combine
the flour, baking powder, baking soda, and salt in a mixing bowl, mix
lightly. Gradually stir the flour mixture into the shortening mixture. In
this order, add the oats cheddar and pecans, mixing well after each
addition. Gradually add the milk, stirring until all the ingredients are
just moistened. Grease the muffin pans and fill each cup 2/3rds full of
batter. Dip the apple slices in the melted butter and then into the
cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle
lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven,
or until golden brown.
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
1/2 c Shortening 1/2 c Sugar; Granulated
2 Eggs; Lg 1 1/2 c Unbleached Flour
1 ts Baking Soda 1 ts Baking Powder
1/2 ts Salt 3/4 c Oats; Quick Cooking
1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate
1/2 c Pecans; Chopped 3/4 c Milk
Apple Slices; * Butter; Melted
Cinnamon-Sugar Mixture
* You should have 12 to 15 thin slices of unpeeled red apple for this
recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 400 degrees F. Cream the shortening and sugar together
and add the eggs, one at a time, beating well after each addition. Combine
the flour, baking powder, baking soda, and salt in a mixing bowl, mix
lightly. Gradually stir the flour mixture into the shortening mixture. In
this order, add the oats cheddar and pecans, mixing well after each
addition. Gradually add the milk, stirring until all the ingredients are
just moistened. Grease the muffin pans and fill each cup 2/3rds full of
batter. Dip the apple slices in the melted butter and then into the
cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle
lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven,
or until golden brown.
Golden Cheddar Corn Bread
Title: Golden Cheddar Corn Bread
Categories: Breads, Cheese, Side dishes, Quickbreads
Servings: 6
1 c Corn Meal; White If Poss. 1 c Unbleached Flour
1 tb Baking Powder 1 1/2 ts Salt
10 oz Cheddar; Sharp, Shredded 1 c Milk
1/4 c Butter, Melted 1 Egg; Lg, Beaten
Combine the dry ingredients and then stir in the cheddar cheese. Combine
the milk, butter and egg then add them to the dry ingredients, mixing until
just moistened. Pour into a greased 8-inch square baking pan and bake at
425 degrees F for 35 minutes. Serve hot.
Categories: Breads, Cheese, Side dishes, Quickbreads
Servings: 6
1 c Corn Meal; White If Poss. 1 c Unbleached Flour
1 tb Baking Powder 1 1/2 ts Salt
10 oz Cheddar; Sharp, Shredded 1 c Milk
1/4 c Butter, Melted 1 Egg; Lg, Beaten
Combine the dry ingredients and then stir in the cheddar cheese. Combine
the milk, butter and egg then add them to the dry ingredients, mixing until
just moistened. Pour into a greased 8-inch square baking pan and bake at
425 degrees F for 35 minutes. Serve hot.
Cheddar Dumplings
Title: Cheddar Dumplings
Categories: Breads, Cheese, Main dish, Quickbreads
Servings: 4
16 oz Cheddar; Md, Shredded 2 Eggs; Lg
1 c Unbleached Flour 1 ts Salt
3 qt Boiling Water 1/2 c Butter
1/2 pt Sour Cream
---------------------------------GARNISHES---------------------------
Paprika Parsley
Mash the cheddar cheese and add the eggs mixing well. Stir in the flour
and salt. Drop by TBLS into the rapidly boiling water then cover and boil
for 15 minutes. Drain and serve with melted butter and sour cream.
Sprinkle with chopped parsley or paprika, if desired.
Categories: Breads, Cheese, Main dish, Quickbreads
Servings: 4
16 oz Cheddar; Md, Shredded 2 Eggs; Lg
1 c Unbleached Flour 1 ts Salt
3 qt Boiling Water 1/2 c Butter
1/2 pt Sour Cream
---------------------------------GARNISHES---------------------------
Paprika Parsley
Mash the cheddar cheese and add the eggs mixing well. Stir in the flour
and salt. Drop by TBLS into the rapidly boiling water then cover and boil
for 15 minutes. Drain and serve with melted butter and sour cream.
Sprinkle with chopped parsley or paprika, if desired.
Golden Spoon Bread
Title: Golden Spoon Bread
Categories: Breads, Cheese, Quickbreads
Servings: 6
10 oz Cheddar; Sharp, Grated 2 c Milk
4 Egg Yolks; Lg 1 c Corn Meal; Yellow
1/4 c Butter 1 ts Sugar
1/2 ts Salt 4 Egg Whites; Lg
Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a
small bowl and set aside. Scald the milk in the top of a double boiler.
Meanwhile beat the egg yolks until thick and lemon-colored then set them
aside. When the milk is scalded, add the corn meal very gradually,
stirring constantly. Stir until the mixture thickens and becomes smooth.
Remove the top of the double boiler from the simmering water and gradually
add the beaten egg yolks, stirring constantly. Mix in the grated cheese,
butter, sugar and salt. Beat the egg whites, in a small bowl, until round
peaks are formed. Gently spread the beaten egg whites over the corn meal
mixture then carefully fold together until just blended. Turn the mixture
into the greased casserole dish. Bake at 375 degrees F. for 35 to 40
minutes or until a wooden pick or cake tester comes out clean when inserted
in the center of the dish. Serve piping hot with butter and maple syrup or
honey.
Categories: Breads, Cheese, Quickbreads
Servings: 6
10 oz Cheddar; Sharp, Grated 2 c Milk
4 Egg Yolks; Lg 1 c Corn Meal; Yellow
1/4 c Butter 1 ts Sugar
1/2 ts Salt 4 Egg Whites; Lg
Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a
small bowl and set aside. Scald the milk in the top of a double boiler.
Meanwhile beat the egg yolks until thick and lemon-colored then set them
aside. When the milk is scalded, add the corn meal very gradually,
stirring constantly. Stir until the mixture thickens and becomes smooth.
Remove the top of the double boiler from the simmering water and gradually
add the beaten egg yolks, stirring constantly. Mix in the grated cheese,
butter, sugar and salt. Beat the egg whites, in a small bowl, until round
peaks are formed. Gently spread the beaten egg whites over the corn meal
mixture then carefully fold together until just blended. Turn the mixture
into the greased casserole dish. Bake at 375 degrees F. for 35 to 40
minutes or until a wooden pick or cake tester comes out clean when inserted
in the center of the dish. Serve piping hot with butter and maple syrup or
honey.
Cheddar Bread Ring
Categories: Cheese, Breads, Yeast bread
Servings: 4
2 3/4 c Bread Flour 2 tb Sugar; Granulated
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
3/4 ts Salt 1 c Milk
2 tb Butter 1 1/2 c Cheddar; Sharp, Shredded
Butter
NOTE: You can use Unbleached All-Purpose flour in this recipe and up to
3 cups total.
++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
thoroughly in a large bowl. Heat the milk and butter together until very
warm (115-125 degrees F.). Gradually add to the dry ingredients and beat
at medium speed on an electric mixer for 2 minutes, scraping the bowl
occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes
on high speed on the mixer, scraping the bowl occasionally. Stir in enough
additional flour to make a stiff but light dough. Turn the dough out onto
a lightly floured surface and knead until smooth and elastic, 5 to 8
minutes. Place in a greased bowl, turning once to grease the top. Cover
with a dishtowel that has been soaked in hot water and then wrung out until
almost dry. Let rise in a warm place until doubled in bulk, about 1 hour.
Punch the dough down and turn out on a lightly floured surface and shape
into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring
mold, pinching the ends together. Cover and let rise in warm place until
nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350
degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For
a softer crust, brush with melted butter while still hot. Crust will become
Servings: 4
2 3/4 c Bread Flour 2 tb Sugar; Granulated
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
3/4 ts Salt 1 c Milk
2 tb Butter 1 1/2 c Cheddar; Sharp, Shredded
Butter
NOTE: You can use Unbleached All-Purpose flour in this recipe and up to
3 cups total.
++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
thoroughly in a large bowl. Heat the milk and butter together until very
warm (115-125 degrees F.). Gradually add to the dry ingredients and beat
at medium speed on an electric mixer for 2 minutes, scraping the bowl
occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes
on high speed on the mixer, scraping the bowl occasionally. Stir in enough
additional flour to make a stiff but light dough. Turn the dough out onto
a lightly floured surface and knead until smooth and elastic, 5 to 8
minutes. Place in a greased bowl, turning once to grease the top. Cover
with a dishtowel that has been soaked in hot water and then wrung out until
almost dry. Let rise in a warm place until doubled in bulk, about 1 hour.
Punch the dough down and turn out on a lightly floured surface and shape
into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring
mold, pinching the ends together. Cover and let rise in warm place until
nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350
degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For
a softer crust, brush with melted butter while still hot. Crust will become
crisp when cool if you do not.
Cheddar Pinwheels
Title: Cheddar Pinwheels
Categories: Breads, Cheese, Quickbreads
Servings: 6
2 c Unbleached Flour; Sifted 1/2 ts Salt
1 tb Baking Powder 1/4 c Butter
2/3 c Milk 1 c Cheddar; Extra Sharp, Grated
Sift the flour, salt, and baking powder together in a mixing bowl and then
cut into the butter. Add the milk and stir together quickly but
thoroughly. Turn out on a floured board and knead for 30 seconds then roll
out to a 1/8-inch thickness. Spread with the grated cheese and roll up
tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to
baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes
or until delicately browned.
Categories: Breads, Cheese, Quickbreads
Servings: 6
2 c Unbleached Flour; Sifted 1/2 ts Salt
1 tb Baking Powder 1/4 c Butter
2/3 c Milk 1 c Cheddar; Extra Sharp, Grated
Sift the flour, salt, and baking powder together in a mixing bowl and then
cut into the butter. Add the milk and stir together quickly but
thoroughly. Turn out on a floured board and knead for 30 seconds then roll
out to a 1/8-inch thickness. Spread with the grated cheese and roll up
tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to
baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes
or until delicately browned.
Cheddar Biscuits Very Delicious
Title: Cheddar Biscuits
Categories: Breads, Cheese, Quickbreads
Servings: 8
2 c Unbleached Flour; Sifted 4 ts Baking Powder
1/2 ts Salt 1 c Cheddar; Sharp, Grated
1/4 c Butter 2/3 c Milk
Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and
cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
minutes or until lightly browned. Serve hot.
Categories: Breads, Cheese, Quickbreads
Servings: 8
2 c Unbleached Flour; Sifted 4 ts Baking Powder
1/2 ts Salt 1 c Cheddar; Sharp, Grated
1/4 c Butter 2/3 c Milk
Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and
cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
minutes or until lightly browned. Serve hot.
Little Cheddar Biscuits
Title: Little Cheddar Biscuits
Categories: Breads, Cheese, Quickbreads
Servings: 8
2 c Unbleached Flour 1 ts Mustard; Dry
1 ts Paprika 1/4 ts Baking Powder
1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce
Combine the flour, dry mustard, paprika and baking powder in a medium bowl.
Beat the butter, either by hand or with an electric mixer at medium speed,
until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or
foil. Place on a platter and refrigerate for at least 2 hours, better
overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3
inch thick. With your hands, roll each slice into a ball. Flatten slightly
and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes
in the preheated oven. Biscuits will only brown slightly on the bottom.
Categories: Breads, Cheese, Quickbreads
Servings: 8
2 c Unbleached Flour 1 ts Mustard; Dry
1 ts Paprika 1/4 ts Baking Powder
1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce
Combine the flour, dry mustard, paprika and baking powder in a medium bowl.
Beat the butter, either by hand or with an electric mixer at medium speed,
until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or
foil. Place on a platter and refrigerate for at least 2 hours, better
overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3
inch thick. With your hands, roll each slice into a ball. Flatten slightly
and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes
in the preheated oven. Biscuits will only brown slightly on the bottom.
Delicious Cheddar Fans
Title: Cheddar Fans
Categories: Breads, Cheese, Quickbreads
Servings: 4
5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted
1 tb Baking Powder 1 ts Salt
1/2 c Butter Or Shortening 1/2 c Milk
Butter; Softened Butter; Melted
Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if
not already grated and set aside. Sift the flour, baking powder and salt
into a bowl. Cut in the shortening with a pastry blender or two knives,
until the mixture resembles coarse corn meal. Make a well in the center of
the mixture and add the milk all at once. Stir with a fork until the dough
forms a ball. Gently form the dough into a ball and put on a lightly
floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll
the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5
strips and spread with the softened butter. Sprinkle four strips with the
grated cheddar cheese and stack the four on top of one another and top with
the fifth strip. Cut into 12 equal pieces and place on end in the muffin
cups. Brush the tops of the rolls with the melted butter. Bake at 450
degrees F. for 10 to 15 minutes or until the biscuits are golden brown.
Serve hot with butter. Makes 1 dozen Cheddar Fans.
Categories: Breads, Cheese, Quickbreads
Servings: 4
5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted
1 tb Baking Powder 1 ts Salt
1/2 c Butter Or Shortening 1/2 c Milk
Butter; Softened Butter; Melted
Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if
not already grated and set aside. Sift the flour, baking powder and salt
into a bowl. Cut in the shortening with a pastry blender or two knives,
until the mixture resembles coarse corn meal. Make a well in the center of
the mixture and add the milk all at once. Stir with a fork until the dough
forms a ball. Gently form the dough into a ball and put on a lightly
floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll
the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5
strips and spread with the softened butter. Sprinkle four strips with the
grated cheddar cheese and stack the four on top of one another and top with
the fifth strip. Cut into 12 equal pieces and place on end in the muffin
cups. Brush the tops of the rolls with the melted butter. Bake at 450
degrees F. for 10 to 15 minutes or until the biscuits are golden brown.
Serve hot with butter. Makes 1 dozen Cheddar Fans.
Cheddar-Olive Bread
Title: Cheddar-Olive Bread
Categories: Breads, Cheese, Vegetables
Servings: 6
3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced
1 c Mayonnaise 1 French Bread; Loaf, Unsliced
Mix the cheese, olives, and mayonnaise together. Spread on the cut surface
of the French Bread, which has been sliced horizontally. Bake at 350
degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.
Categories: Breads, Cheese, Vegetables
Servings: 6
3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced
1 c Mayonnaise 1 French Bread; Loaf, Unsliced
Mix the cheese, olives, and mayonnaise together. Spread on the cut surface
of the French Bread, which has been sliced horizontally. Bake at 350
degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.
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