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Lee Bros Cheese Straws

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Ingredients

Adjust Servings:
1 1/2 cups about 6 ounces grated extra sharp cheddar cheese
4 tablespoons unsalted butter softened and cut into 4 pieces
3/4 cup flour plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half and half

Nutritional information

1567.2
Calories
1029 g
Calories From Fat
114.3 g
Total Fat
72.2 g
Saturated Fat
335.6 mg
Cholesterol
2116.3mg
Sodium
75 g
Carbs
2.6 g
Dietary Fiber
1.5 g
Sugars
60 g
Protein
367g
Serving Size (g)
1
Serving Size

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Lee Bros Cheese Straws

Features:
    Cuisine:

    Wow! I made these for my daughter's grade 1 class party. They were devoured in 15 minutes. These were extremely easy to make and took no time at all. They were light, flaky and oh so cheesy! Can't say they're exactly health food, but these will definitely be making another appearance at our next party. Thanks for the recipe sofie-a-toast.

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Lee Bros’ Cheese Straws,Adapted from Lee Bros. Southern Cookbook.,Wow! I made these for my daughter’s grade 1 class party. They were devoured in 15 minutes. These were extremely easy to make and took no time at all. They were light, flaky and oh so cheesy! Can’t say they’re exactly health food, but these will definitely be making another appearance at our next party. Thanks for the recipe sofie-a-toast.,I have never had a cheese straw, let alone eaten one. Boy, have I been missing out! I thought I had crushed red pepper flakes but I guess I don’t. I followed alligirl’s suggestion and added some cayenne, about 1/8 teaspoon. It added a great kick. I made this as directed and added an extra teaspoon of cream. I also made a rookie mistake and handled them a little too soon, breaking more than half of them. They still taste good though! Made for my adopted chef for PAC 2011. Thanks sofie-a-toast! 🙂


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    in a Food Processor, Combine the Cheese, Butter, Flour, Salt and Red Pepper in Five 5-Second Pulses Until the Mixture Resembles Coarse Crumbs. Add the Half-and-Half and Process Until the Dough Forms a Ball, About 10 Seconds.

    3
    Done

    on a Lightly Floured Surface, Using a Lightly Floured Rolling Pin, Roll the Dough Into an 8- by 10-Inch Rectangle That Is 1/8-Inch Thick. With a Sharp Knife (or a Pizza or Pastry Wheel; Both Worked Great), Cut the Dough Into Thin 8-Inch Strips, Each 1/4- to 1/3-Inch Wide (dipping the Knife in Flour After Every Few Inches Ensures a Clean Cut). Gently Transfer the Strips to an Ungreased Cookie Sheet (though I Lined Mine With Parchment), Leaving at Least 1/4-Inch Between Them. the Dough May Sag or May Break Occasionally in the Transfer, but Dont Be Concerned Just Do Your Best. the Straws Can Be Any Length, from 2 to 10 Inches.

    4
    Done

    Bake the Straws on the Middle Rack For 12 to 15 Minutes, or Until the Ends Are Barely Browned. Remove from the Oven and Set the Cookie Sheet on a Rack to Cool.

    5
    Done

    Serve at Room Temperature. Cheese Straws Will Keep in the Refrigerator, in a Sealed Container, For Two Days. They Will not Last an Hour at a Party.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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