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Old 07-25-2005, 02:35 PM   #1
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Spicy Cheddar Pennies w/Pecans - TNT!

Wanted to share this with everyone - it's my latest experiment!

SPICY CHEDDAR PENNIES W/PECANS



Makes about 20 dz.



1 stick unsalted butter

1 pound very sharp cheddar, shredded, at room temp.

1 ˝ cups AP flour

˝ cup rice flour

˝ tsp salt

˝ tsp cayenne (more or less, to your liking)

˝ cup very finely chopped pecans



Heat oven to 325; line baking sheets with parchment.



In food processor, cream butter til smooth; add cheese, process til all mixed together. Add flours, salt, cayenne, and pulse til it forms a ball.



Remove from processor, work in pecans with your hands. Divide dough in 4ths; divide each 4th into 2 strips, and roll out under hands to make a ‘rope’ about the diameter of a penny. Repeat with all; place on a flat sheet and chill 30 minutes.



Cut each rope into slices about 1/8 inch thick, place on baking sheet (you can place pretty close together, as they don’t spread); then take your thumb and flatten them a bit.



Bake for 15-18 minutes, til light brown on top. (If you taste one and it’s a little chewy in the middle, put the sheet back in the oven another few minutes; you want ‘em crisp!)


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Old 07-25-2005, 03:09 PM   #2
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What a great idea! I can't wait to try these. Thanks for sharing!
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Old 07-25-2005, 03:11 PM   #3
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Marmalady,

my mouth is telling me to get going these look fantastic. Thanks
kadesma
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Old 07-26-2005, 04:52 AM   #4
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Enjoy! The trick for me is to get them into the packages to sell before me and DH eat 'em all!
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Old 07-26-2005, 05:04 AM   #5
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I'm sorry Marmalady, What is AP flour?
And what is the penny diameter?
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Old 07-26-2005, 06:41 AM   #6
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'AP' flour is just regular, 'all purpose' flour.


The diameter of a penny is about 1/2 to 3/4 inch. Sorry, I fort we had friends in other parts of the world!
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Old 07-26-2005, 06:58 AM   #7
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Thanks a lot... :)
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Old 11-14-2005, 05:36 AM   #8
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Variation on the above, tried yesterday and they're great!

Sub out swiss for the cheddar, and almonds for the pecans. Yum-O!
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Old 11-14-2005, 10:00 AM   #9
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I haven't seen rice flour in our supermarket...is there something I could substitute for it, such as cornstarch?
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Old 11-14-2005, 03:11 PM   #10
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These look interesting. Gotta try it! Thanks.
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Old 11-14-2005, 04:09 PM   #11
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Quote:
Originally Posted by Constance
I haven't seen rice flour in our supermarket...is there something I could substitute for it, such as cornstarch?
Connie, I bet you could just grind up some regular ole rice in your food processor or blender and get a reasonable facsimile of rice flour. I think cornstarch would make the pennies get too puffy.
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Old 11-14-2005, 08:31 PM   #12
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Ohhh what a fantastic looking recipe Marm...Thanks for sharing it! You must know I like to use rice flour too
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Old 11-15-2005, 12:16 AM   #13
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Thank you big! I'd lost my recipe for these and I love them and my family loves them and everyone who's ever tasted them loves them! Gonna make them this week!

Big Hugs!

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Old 11-15-2005, 07:54 AM   #14
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Try looking in a health food store for rice flour - they should have it there; it keeps forever sealed up in a ziplock.

I wouldn't try the food processor thing to make your own; I don't think you'd get a fine enough grind.

If all else fails, you can sub out cornstarch for the rice flour.

Enjoy!

Note for the holidays - this dough freezes extremely well, so you can make up batches, roll them, and put 'em in the freezer for quick appies when you need them!
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Old 11-15-2005, 09:15 AM   #15
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Marmalady, would the cornstarch make much difference in taste? I haven't looked for it in my market so don't know whether it is there or not, but will look today.
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Old 11-15-2005, 02:54 PM   #16
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No, not at all; firstly there's not that much of it; secondly rice flour really doesn't have a 'taste'!
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Old 11-15-2005, 03:00 PM   #17
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I found the rice flour today - Now I'll have to make something with the other 2 pounds. I suppose I will check out alternative uses.
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Old 11-15-2005, 07:11 PM   #18
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You can use rice flour in lots of things; use a little bit in your shortbread recipes to make a really tender, crispy shortbread - search for some of Ishbel's recipes.

You can use it as a light coating for frying foods; sometimes I just 'dust' chicken breasts or fish fillets; makes a light, crispy coating that browns beautifully.

Use some in tempura batter for the same reasons.
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Old 11-15-2005, 07:52 PM   #19
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Thanks for the ideas!
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Old 11-10-2006, 08:58 AM   #20
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Am making these for Thanksgiving 'munching bowls', and thought I'd bump this back up to share with all the 'newbies'! It's a fantastic recipe, and very easy on time - you could make them up now and just stick them in the freezer until you're ready to bake them off. Enjoy!
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