7 Comments so far

1. chris w

   Cut them in longer lengths????

   http://baking.about.com/od/familyfavorites/r/cheesestraws.htm

2. Joanne A. W

   Yummm!

   Check out these websites:

   http://www.google.com/search?q=how+to+make+large+cheese+straws&rls=com.microsoft:en-us:IE-Address&ie=UTF-8&oe=UTF-8&sourceid=ie7

3. Bob D

   To make them bigger don’t cut so thin.

   * 4 ounces butter or margarine, softened (1 stick)
   * 10 ounces sharp cheddar cheese, grated
   * 1/2 teaspoon Worcestershire sauce
   * Splash of Tabasco
   * 1 cup sifted all-purpose flour

   METHOD

   Preheat oven to 375°F.

   Cream butter or margarine. Mix in cheese, Worcestershire sauce and Tabasco, and stir to blend.

   Slowly stir in flour until completely blended. Turn onto a lightly floured work surface and shape dough into a roll. Cover in plastic wrap and chill for several hours.

   When chilled, slice dough in four pieces lengthwise. Roll each piece until it is as thin as a drinking straw. If the rolls become unwieldy cut them in half, crosswise.

   Slice into straw lengths, and place on a lightly greased cookie sheet. Bake in preheated oven at 375°F for 10 – 15 minutes, or until golden brown and semi-crisp.

   Yield: About 4 dozen, depending on thickness of slices

4. ~MoNiCa~

   When you cut them, don’t cut them as short I guess… it dosen’t really matter a few big ones and a alot of little ones make the same amount.

5. Cheryl L

   Here’s a recipe for you. All you need to do to make them bigger is add more dough to each “straw”.

   Grandma’s Cheese Straws

   1/2 lb grated sharp cheddar cheese
   1/4 lb butter, softened
   1 1/2 cups flour, sifted
   1/2 teaspoon salt
   1 dash red peppers (or to your liking)
   1/4 teaspoon paprika
   3 teaspoons water

   Add dry ingredients and water.
   Refrigerate for one hour.
   Roll dough until 1/4 inch thick.
   Cut into strips.
   Bake on ungreased cookie sheet at 350 degrees for 15 minutes.

6. Kelly101

   go to foodnetwork.com
   Paula Dean has an awesome recipe

7. Elisia S

   This is my recipe that you form into balls and they cook into rounds rather then straws. The are easier than dealing with a piping bag. The larger the ball you roll, the larger the puff. The are crusty on the outside and slightly soft inside – not crunchy through and through.

   CHEESE PUFFS

   5 ounce jar of Kraft Olde English Cheese
   1 stick of butter
   ¼ teaspoon seasoned salt
   1 cup flour
   ¼ teaspoon garlic salt
   ½ teaspoon baking powder
   ¼ teaspoon cayenne

   Mix all ingredients. Shape into 1/2 inch balls and chill. Bake at 325 degrees for 10 – 15 minutes. Serve hot.
   ~ freezes well prior to baking~