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Cheese Twists Recipe
|Cheddar cheese||2 Ounce|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
|Butter/Margarine||1⁄4 Cup (4 tbs), cut in to chunks|
|Egg yolk||1 , beaten with 2 tablespoons water|
|Water||1 Tablespoon (For Beating The Egg Yolks)|
Serving size: Complete recipe
Calories 1023 Calories from Fat 611
% Daily Value*
Total Fat 69 g106.8%
Saturated Fat 42.4 g212.2%
Trans Fat 0 g
Cholesterol 365.6 mg
Sodium 373.7 mg15.6%
Total Carbohydrates 73 g24.4%
Dietary Fiber 2.7 g11%
Sugars 0.7 g
Protein 27 g53.5%
Vitamin A 47.5% Vitamin C 0.67%
Calcium 45.7% Iron 29.1%
*Based on a 2000 Calorie diet
Shred cheese leave in work bowl.
Change to metal blade and add flour, pepper, and butter to work bowl.
Process continuously until mixture resembles fine crumbs.
With motor running, pour egg yolk mixture through feed tube and continue processing just until mixture holds together (don't let it form a ball).
Gather into a ball with your hands, dust with flour, wrap in plastic wrap, and refrigerate until firm (at least 1 hour or until next day).
On a lightly floured board, roll out dough to a thickness of 1/4 inch.
With a floured knife, cut into strips 1/2 inch wide and 3 to 4 inches long.
Hold ends of each strip and twist in opposite directions.
Place twists slightly apart on ungreased baking sheets.
Bake in a 400° oven until golden (about 10 minutes; about 14 minutes if frozen).
Let cool on racks.