Wednesday, October 28, 2009

Twisty (kind of) Cheese Sticks

The other day I decided to make the Cowboy Beans from the "A Year of Slow Cooking."  After a disastrous issue with soaking the beans overnight with the crockpot on (can you say ready to be refried) and then forgetting to soak them I finally got around to successfully making it.  The soup was pretty good, not amazing, but good.  However, the Cheese Sticks I made to go with the soup were fabulous.  I only wish I would have realized my oven wasn't heating all the way and they would have worked even better, and I should have cooked them just a bit longer to get even more crunch (I finally figured it out on the 3rd pan in the oven - 1 GF pan, and 2 regular).  I was a little worried my dough was too soft since they didn't twist great, but I think it is because I didn't twist them enough to really stay twisted, instead they just folded.  I think I got this recipe from the Family Fun magazine, but I'm not sure since I cut it out and placed it in my "to try" binder, and I really should have "tried" it before.  Even though I made GF & regular sticks, I could have just done GF (cost aside) and no one would have known the difference.  You really need to try these the next time you crockpot.  They are really easy and don't take too much time.  Since you already made dinner in the crockpot it makes it even easier.

Twisty (kind of) Cheese Sticks (printer friendly recipe)

1 C rice flour blend
1/2 C sorghum flour
6 T butter, softened
2 C grated cheddar cheese
1 1/2 C grated Parmesan &/or Romano cheese
1 egg
1/4 C milk

1. Heat oven to 400-degrees and grease 2 cookie sheets
2. In a food processor add the flours, butter, and cheeses.  Pulse for about a minute or until all the cheese, flour, and butter and well combined.

3. Add the egg and pulse until its combined well.  With the processor running, add the milk through the feed tube and blend until the dough forms a ball (about a minute).  Add more Parmesan if it seems really sticky.
4. Place 1/2 the dough on a floured surface (I used parchment paper) and roll to about 1/8 inch thick.  Cut into 1/2-inch strips that are 4-inches long.  Twist the strips and line them up on the prepared cookie sheet.

5. Bake the strips for 8-10 minutes or until lightly browned.  Store in an airtight container for up to a week (if they last that long).

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