Reviewed: Dec. 31, 2009

I had never made cheese straws before trying this recipe, but I found the other reviews encouraging. Right on target! These are great. I did modify them just a little. I only had medium cheddar, so I added about 1/3 cup parmesan (in addition to all th cheddar) and I added about a tsp. of garlic powder. The pepper in these gives them a pleasant little kick that I never tasted in other cheese straws. Also, I piped these out using a pastry bag and large star tip. I also increased the cooking time to about 12 minutes to make them crisp. Thanks for posting this recipe.

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9 users found this review helpful

Reviewer:

DPDEXTER

Cooking Level: Intermediate

Living In: Burkesville, Kentucky, USA

Reviewed: Dec. 30, 2009

Very easy, and a great recipe to make with kids - let them treat it like play-doh and create fantastic shapes!

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2 users found this review helpful

Reviewer:

Liz B.

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Williamsburg, Virginia, USA

Reviewed: Dec. 22, 2009

Great recipe. Mine turned out not very crunchy and with a slight biscuit texture...simply wonderful. Great to serve with chilli or a hearty chicken soup.

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3 users found this review helpful

Reviewer:

Mommy to four little lambs

Reviewed: Dec. 17, 2009

This was a wonderful recipe as is. The grandkids loved it, so did the mail man. Poor guy he often gets roped into testing things at our house. Bless him he keeps coming back with a smile. It was a bit bland then I saw I had left out the cayenne. So I tweaked the second batch. I added 3 tbs. olive oil 1/2 tsp. paprika, 1/4 tsp ground cumin, and 1/4 tsp. garlic powder. I cut back on the water to about 3 tbs. till dough was just right for the cookie press. I don't like to roll out anything I'm not sure I could find my rolling pin. Also useing extra sharp cheddar helps make the cheese taste come through. Also do let your butter and cheese warm to room temp. or better yet set on stove as you pre heat it make it so much easier to blend. I also up the cooking time to 8 min making a nice crunch in the straws.

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5 users found this review helpful

Reviewer:

robograndma

Home Town: Pensacola, Florida, USA

Living In: Meridian, Mississippi, USA

Reviewed: Dec. 14, 2009

I thought these were really bland. After they were cooked I grated even more cheese sprinkled it on top and gave them a quick broil to melt the cheese. That was better but still not what I expected.

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2 users found this review helpful

Reviewer:

STEFIWANAB

Home Town: Louisville, Kentucky, USA

Reviewed: Dec. 10, 2009

I only gave 4 out of 5 because the recipe said cook 5 minutes, and my batch was very chewy instead of crispy. I read a review that said cook for 12 minutes, so I'll try that next time.

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2 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Intermediate

Reviewed: Oct. 17, 2009

Really yummy stuff! I made these with half-cheddar cheese and half-regular grated cheese. This was originally something I tried out to get rid of my extra cheese but I never expected it to be this good. Absolutely brilliant.

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3 users found this review helpful

Reviewer:

Little.Petite

Reviewed: Sep. 15, 2009

I tried these, they are tasty...but not what I expected. I was looking for something with a little bit of crunch and these were like a biscuit. Probably good with chilli or soup

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4 users found this review helpful

Reviewer:

Nila

Reviewed: Jul. 1, 2009

These cheese straws were absolutely wonderful. My whole family loved them and can not wait until i make them again. I did not use the Cheyenne pepper. I also made them a little bit thicker than a pencil width and they cooked at about 6 min or so. They were much easier to handle when they were thicker (do not go much bigger or they wont cook right) Over all absolutely wonderful!!!

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2 users found this review helpful

Reviewer:

Zoeypuppy

Cooking Level: Intermediate

Reviewed: May 3, 2009

Initially, these weren't really what I was looking for but that's my own fault for not thinking about the ingredients more carefully. I was looking for a crispy more butter cookie like texture and these are soft and more like small bread sticks. I realize now that's from the baking powder. I used garlic salt instead of regular and an additional cup of freshly grated sharp cheddar (didn't seem like enough cheese to flour for me initially). I rolled out and cut them to about pencil sized per the instructions and they took closer to 10 minutes to bake. The result was a soft, very cheesy small breadstick with just a hint of heat. They were quite good, just not what I had in mind. As I was going for a crispier result, I let them cool, turned them on their side, and put them back into a 300 degree oven for about 25 minutes (like you would with biscotti). It worked - light, flaky, crispy and cheesy little cracker like sticks.

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11 users found this review helpful