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Click below to download : Bread - Appetizer Bread Cheese Straws By Phyllis (Format : PDF)
Bread - Appetizer Bread Cheese Straws By Phyllis
1 3/4 cups all-purpose flourcayenne pepper, to taste
Preheat oven to 350
Cream cheese and butter until smooth and fluffy, add pepper, then mix in flour until well mixed.
Line baking sheets with foil, first to save clean up and second, to cut down on breakage.
On ungreased foil, pipe cheesestraws with star or basketweave tip onto foil into 3 inch strips and bakeapproximately 10-12 minutes or until edges are lightly browned.
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1 1/2 c. flour 1 tsp. baking powder 1 tsp. salt 1/4 tsp. pepper 2 c. grated cheddar cheese 1/2 stick butter, softened Preheat oven to 375.Stir dry ingredients. Add cheese; mix well. Cut in butter until crumbly. Add enough cold water to make stiff dough.Turn onto floured surface. Roll to 1/4" thickness. Cut into strips. Place on baking sheet. Bake until lightly browned.
Bread - Appetizer Bread Cheese Straws By Viki
1 1/2 c. flour 1 tsp. baking powder 1 tsp. salt 1/4 tsp. pepper 2 c. grated cheddar cheese 1/2 stick butter, softened Preheat oven to 375.Stir dry ingredients. Add cheese; mix well. Cut in butter until crumbly. Add enough cold water to make stiff dough.Turn onto floured surface. Roll to 1/4" thickness. Cut into strips. Place on baking sheet. Bake until lightly browned.
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Braided Italian Flag Bread 1 can pillsbury all ready pizza crust 3 T finely chopped roasted red bell pepper well drained 2 T purchased pesto.. well drained 2 T cream cheese with chives and onions 1 egg 1 tsp water 1 tsp sesame seed Move oven rack to highest position and heat oven to 375.Unroll dough on ungreased cookie sheet and press out to a 12x10 inch rectangle. (use a rolling pin it makes it a loteasier. lots easier) Cut dough into 3 strips... lenghtwise. Spread roasted peppers to within 1/2 inch edges of one stripSpread pesto to within 1/2 inch
Bread - Appetizer Bread Braided Italian Flag
Braided Italian Flag Bread 1 can pillsbury all ready pizza crust 3 T finely chopped roasted red bell pepper well drained 2 T purchased pesto.. well drained 2 T cream cheese with chives and onions 1 egg 1 tsp water 1 tsp sesame seed Move oven rack to highest position and heat oven to 375.Unroll dough on ungreased cookie sheet and press out to a 12x10 inch rectangle. (use a rolling pin it makes it a loteasier. lots easier) Cut dough into 3 strips... lenghtwise. Spread roasted peppers to within 1/2 inch edges of one stripSpread pesto to within 1/2 inch
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