These were both my mother's recipes. She passed on in 1999, so can't ask her to clarify the flour issue on the first one, but I remember they were both awesome and this being the party season, thought I'd pass them on.
Cheese Straws
1/2 lb grated cheddar cheese, sharp
1 tsp. cayenne pepper
2 1/2 c. flour (doesn't say whether all-purpose or self rising, though--they weren't puffy, almost like shortbread)
1/2 lb. butter
1 tsp. salt
Cream butter and cheese, add salt, pepper and flour. Roll thin. Cut into desired shapes
Bake on greased cookie sheet at 425* for 8-10 minutes.
Spiced Sugared Pecans
2 1/2 c. pecan halves
1 c. sugar
1/2 c. water
1 tsp. cinnamon
1/2 tsp salt
1 tsp. vanilla
Place pecans in shallow pan. Heat in 375* oven about 15 minutes. Remove from oven
Cook together sugar, water, cinnamon and salt to soft ball stage (about 240*). Remove from heat, add vanilla and nuts. Stir gently until nuts are well-coated and mixture becomes creamy. Turn out onto greased pan. Separate halves as they cool.
I bet you could make these pecans sweet/spicy by adding some cayenne pepper to the recipe.
Cheese Straws
1/2 lb grated cheddar cheese, sharp
1 tsp. cayenne pepper
2 1/2 c. flour (doesn't say whether all-purpose or self rising, though--they weren't puffy, almost like shortbread)
1/2 lb. butter
1 tsp. salt
Cream butter and cheese, add salt, pepper and flour. Roll thin. Cut into desired shapes
Bake on greased cookie sheet at 425* for 8-10 minutes.
Spiced Sugared Pecans
2 1/2 c. pecan halves
1 c. sugar
1/2 c. water
1 tsp. cinnamon
1/2 tsp salt
1 tsp. vanilla
Place pecans in shallow pan. Heat in 375* oven about 15 minutes. Remove from oven
Cook together sugar, water, cinnamon and salt to soft ball stage (about 240*). Remove from heat, add vanilla and nuts. Stir gently until nuts are well-coated and mixture becomes creamy. Turn out onto greased pan. Separate halves as they cool.
I bet you could make these pecans sweet/spicy by adding some cayenne pepper to the recipe.
