Cheese Straws Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Nov. 2, 2003
very easy to make and tasty! the key is to, as others have suggested, is letting your butter and cheese come to room temp. i had no problem creaming the two together. i followed the recipe exactly, with the exception of adding in 1/2 teaspoon of cayenne pepper into my dough (instead of sprinkling on after). i also ended up adding about a cup of water to make the dough come together. i rolled it out and cut into strips. and baked for 12-15 minutes. next time, because my dough was soft, i will try piping these through a pastry bag to form consistent sized straws. very good snack with minimal effort! thanks!
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Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA
Reviewed: Feb. 26, 2003
These are great. I used sharp chedder. It's great to make these all year round.
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Reviewed: Jan. 11, 2003
If you want something different to serve as snacks, if your kids like cheese goldfishes - you will want to make this! I made this with no cayenne pepper and with sharp cheddar cheese and it was positively scrumptious! Make sure the butter is at room temperature, cream it first, then add the cheese, and then add the flour a little at a time. I rolled that into a ball with my hands a little at a time and cooked for exactly 12 minutes - wonderful!
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Reviewed: Dec. 18, 2002
These were really good, however, I did add about 1/3 cup water to the recipe to get it to stick together. It was then about like pie dough. Also, I cut the heat back to 375 because the first batch was too brown after 11 min.
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Reviewed: Dec. 20, 2001
these are really terrific, but there was one problem- i could not get the butter and cheese to "cream". is that even possible? i had to warm the cheese a bit to get it to mesh with everything, but after that, they turned out great.
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Reviewed: Nov. 21, 2001
Use a cookie press to make these -- I press long ribbons then cut or break them into 1 inch pieces before baking. I'm thinking one of the small cookie press plates (like the small star) would also make more straw-like snacks.
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Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Reviewed: Dec. 21, 2000
This recipe is delicous, but it was very hard to form the straws. I was unable to successfully cream the butter and cheese, therefore when I tried to roll out the dough it crumbled. Any suggestions?
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Displaying results 61-67 (of 67) reviews

 
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