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The recipe was excellent, although it was more time-consuming than I had thought to roll out the straws. After rolling them out, I refrigerated the straws for 5-10 min. (and then added 3-4 min. to baking time), which helped them puff a bit less and made them very flaky.

Eh. These weren't really that great. The taste was okay, but they needed longer in the oven before they were browned. We thought they were rather dry. They might be nice dipped in something, but I don't think I'll be making them again.

The story: The Lemke children grew up on cheese straws and other delicacies baked by their mother, Florine Lewis Lemke. "My mother always made cheese straws for holidays and company," Mary Frances Lemke said. "Even though our parents are no longer alive, my siblings and I wouldn't

Cheese Straws are a good appetizer to have at christmas time. You can make the dough and freeze it till the day you want to cook them. Cheese Straws are good served with a very creamy cheese dip.

Roll out the pastry to approximately 4mm (1/4inch) depth. Brush with the melted butter and sprinkle over the fennel and ... Rate this recipe ...

Preheat oven to 400 F. In a large bowl, mix flour, salt, cayenne pepper, and cheese thoroughly. ... Rate this recipe ...
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Recipes for Cheese Straws