Happy May Reveal Day! This month I was once again partnered with Erin of Making Memories with My Kids for Group A of the Secret Recipe Club. Her blog is full of fantastic recipes and awesome science experiments – so lots of awesome things to look at. I was apparently craving carbs when I was checking out her blog as every recipe I flagged was hardcore sinful. Top of the list were (and are) her apple fritters but every time I got to the store I was unable to nab some Pink Ladies. Luckily I was able to find some awesome cheddar cheese allowing me to make her fantastic Cheese Sticks!!! These delicious treats are made using ingredients that I normally have on hand but decided to go the distance and get some really good cheese. I went for some Vermont Extra Sharp as well as some Vermont Mild White – which is why mine aren’t as vivid as Erin’s! I also added minced garlic in place of the garlic powder as I prefer the fresh stuff, no risk of vampires in this house!
3 10 ounce bricks sharp Cheddar Cheese, room temperature
1 cup butter, softened
3 1/2 cups flour
2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
2 garlic cloves, minced
- Put softened cheese and butter in the bowl of a heavy-duty mixer and beat for 30 minutes or until mixture has consistency of whipped cream.
- Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
- Sift 3 cups of the flour, salt, pepper and cayenne pepper. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add until the dough is somewhat stiff - adding the final 1/2 cup of flour if needed
- Portion the dough into nine balls - one at a time roll out into a snake formation going the length of the cookie sheet.
- Bake for 20 minutes or until golden brown and crisp. While still on the sheet cut into three inch strips and allow to sit for 5 minutes before removing to finish cooling on a wire rack.
- Serve and Enjoy!
Lesson learned on this: read the recipe all the way! My sticks weren’t nearly as pretty or evenly cooked as I missed the part about having a cookie press which is one of the few kitchen tools I don’t own. These disappeared pretty quickly here, with both of us enjoying these with dinner and then again for breakfast! I enjoyed them slightly warm and toasty while Joe was eating them however they were available. Needless to say another successful SRC recipe! I can’t wait to see what June has in store – but first there will be a bonus BBQ and Picnic SRC recipe at the end of the month.