Reviewed: Apr. 24, 2012

As you can imagine, these didn't last 5 minutes. I did get one and it reminded me of goldfish crackers. These are so simple to make and tasty too, but a bit expensive just for my kids to inhale them. I might make them for guests.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Liberty Belle

Reviewed: Dec. 14, 2011

I used three cups of cheese instead of four, dropped my temp to 375 and baked for 10 minutes and they turned out perfect. Reducing the amount of cheese allowed the taste (not heat) of the red pepper to come out a little more. If you reduce the cheese you need to also reduce the temp and cook time or they will overcook. TIP - use Cracker Barrel extra sharp and don't buy pre-shredded cheese. shred the cheese cold and allow the butter and cheese to come to room temp before you cream them. I used an electric mixer to cream the cheese and butter, but I mixed the dry ingredients in by hand. DON'T USE WATER. Mold the dough by hand for about 10 min and it will be ready to roll out (something my grandmother taught me). Don't try to roll out the entire dough mixture at once. Break it into smaller fist-size dough balls and do several batches. This will allow you to figure out how thin/thick you want your cheese straws to be. It also gives you a chance to adjust your cooking temp and time since everyone's ovens are a little different.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

themanofleisure

Reviewed: Jun. 18, 2011

I had never heard of cheese straws until about a week ago. I wasn't sure how such a thing would work out, but I'm not the kind to say "no" to anything that has butter and cheese as its main ingredients! I followed the recipe, but added a little garlic powder and had to add a couple tablespoons of water to make the dough stick. Once the first straws came out of the oven, I popped one in my mouth. The first bite was ok. The second bite was good and the third quite good. The second straw, which had cooled to room temperature, was amazing. I ate six of them in less than five minutes. I am still eating them as I'm typing. These are amazing little gems and this yankee is happy to know yet another Southern secret!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Laney2005

Reviewed: May 6, 2011

I had to use 1 cup of butter, softened as the mixture was too crumbly with just half. I used a pizza cutter for cutting the strips and it worked really well. I think they were delicious and I will definitely make them again some time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Slow Cook

Reviewed: Feb. 9, 2011

These are delicious! Though I made the following changes: 1/2 tsp cayenne pepper (instead of 1/4 tsp), added a couple shakes of garlic powder and a little over 1/4 cup water. I didn't have a rolling pin or anything to roll it out, so I just made ping-pong sized balls, then flattened them with the bottom of a cup into 1/2 inch thick disks. Baked 15 minutes. They are more like little cheese biscuits than crackers or anything. They may have been more cracker-like if I made them thinner or baked them longer, but I like them the way they are. Next time I might try white cheddar or mozzarella with italian herbs...yum.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rshe314

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: New York, New York, USA

Reviewed: Jan. 27, 2011

SO yummy, and so easy! And way better for you than the store bought processed crackers:)

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

ARMYWIFE99

Cooking Level: Expert

Living In: Sturgis, Michigan, USA

Reviewed: Jan. 27, 2011

Really great and easy. My kids liked the dough just as well as the crackers. I let the cheese and butter sit to room temp, but the flour still made the dough too stiff to roll out. I used 1/3 cup of water and it made a more piecrust-type dough. I piped it out of a half-inch round decorator tip with a frosting bag and got great straws. Next time I'll add a total of 2/3 cup water and I think I'll be able to get the 1/4 inch straws I was after. They baked up much more crispy which = better flavor. They remind me of Cheese Nips, which I love.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chicaD

Reviewed: Mar. 23, 2010

These straws taste great, I topped with Paprika. The only thing I did not like was how crumbly the dough was. In the past I had a wonderful cheese straw recipe and hoping this was it, used to be able to twist the straws. With this dough everytime I tried to twist they just broke. Nice taste, but not quite what I am looking for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

apple.strudel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Jan. 2, 2010

The cheese straws were wonderful. However, I had trouble with the dough sticking together, and I added another 1/4 cup of butter. This was exactly what it seemed to need. I also added a bit more red pepper. Everyone loved them, and my batch of cheese straws did not last very long. I will definitely be making these again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MemeB

Reviewed: Dec. 22, 2009

For those at there that could not get the dough to roll in a ball, add a little milk or water and it will come together perfectly. never add more butter or eggs. On the flip side if the dough seems to soft just add more flour. I add freeze dried chives to the dough for a delicious twist.

Was this review helpful? [ YES ]
0 users found this review helpful