Cheddar Pecan Wafers Food

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SOUTHERN PECAN CHEESE WAFERS



Southern Pecan Cheese Wafers image

If you have never had Southern Pecan Cheese Wafers you are missing out! This cheese crackers recipe is nothing like you have ever bought at the store. It is a really fun cocktail appetizer and goes great with drinks and a cheese plate!

Provided by Karen

Categories     Appetizer

Time 2h33m

Number Of Ingredients 8

1 cup butter (softened (2 sticks))
1 teaspoon Worcestershire sauce
2 cups flour (spooned and leveled)
1/2 teaspoon salt
1/2 to 3/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika (optional)
1 pound sharp cheddar cheese (freshly shredded*)
60-70 pecan halves

Steps:

  • In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
  • Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
  • Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
  • Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
  • Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour).
  • Place a pecan half on top of each wafer.
  • Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
  • Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days.
  • Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!

Nutrition Facts : ServingSize 1 g, Calories 742 kcal, Fat 76 g, SaturatedFat 9 g, Cholesterol 12 mg, Sodium 71 mg, Carbohydrate 17 g, Fiber 10 g, Sugar 4 g, Protein 10 g, TransFat 1 g, UnsaturatedFat 64 g

CHEESE WAFERS



Cheese Wafers image

Make and share this Cheese Wafers recipe from Food.com.

Provided by Derf2440

Categories     Sauces

Time 24m

Yield 38 wafers

Number Of Ingredients 6

1/2 cup butter, at room temperature
1 1/2 cups shredded cheddar cheese (6 oz)
1 dash cayenne pepper
1 cup all-purpose flour
2 tablespoons toasted sesame seeds
38 pecan halves, if desired

Steps:

  • In a medium bowl, beat together butter, cheese and cayenne pepper until thoroughly blended.
  • Add flour, beating until blended.
  • Shape dough into log about 9 1/2 inch long and 1 1/2 inches in diameter.
  • Roll log in sesame seeds, coating completely.
  • Wrap and refrigerate until firm, several hours or overnight.
  • To bake wafers, preheat oven to 350 degrees.
  • Cut chilled dough into 1/4 inch slices.
  • Place 1 inch apart on ungreased baking sheets.
  • Press a pecan half in centre of each, if using.
  • Bake 12-14 minutes or until edges and bottoms are golden.
  • Remove wafers from baking sheets, cool on racks.

CHEDDAR-PECAN CRISPS



Cheddar-Pecan Crisps image

Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Time 40m

Yield 24 dozen.

Number Of Ingredients 7

2 cups unsalted butter, softened
4 cups shredded sharp cheddar cheese
4-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup finely chopped pecans, toasted

Steps:

  • In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CHEDDAR PECAN WAFERS



CHEDDAR PECAN WAFERS image

Categories     Cheese     Pastry

Yield 9 doz

Number Of Ingredients 6

1 lb unsalted butter, softened
1 lb sharp cheddar cheese, shredded
1 C toasted, chopped pecans
1 tsp cayenne pepper
1 tsp salt
4 1/2 C all-purpose flour

Steps:

  • In a large bowl, mix together the butter, cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in the flour, using your hands to work in the last bit. The result will be a stiff dough like shortbread. Form dough into logs about 1" in diameter and 10" long. Wrap in waxed paper and refrigerate until firm, at least 3 hours. Preheat oven to 350. Slice dough logs into 1/4" thick slices. Place slices about 1" apart on lined cookie sheet. Bake exactly 12 minutes. Allow wafers to cool for 1 minute before removing from pan. Logs of dough may be wrapped and frozen up to 3 months.

CRANBERRY-PECAN CHEESE WAFERS



Cranberry-Pecan Cheese Wafers image

These six-ingredient sweet and savory wafers are a fun party snack change-up.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 11h15m

Yield 16

Number Of Ingredients 6

1 1/2 cups chopped pecans
1 1/2 cups coarsely chopped sweetened dried cranberries
2 cups butter, softened
4 cups shredded extra-sharp Cheddar cheese (16 oz)
1 1/2 teaspoons salt
4 cups Gold Medal™ all-purpose flour

Steps:

  • Sprinkle pecans in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
  • Meanwhile, place cranberries in heatproof bowl; add enough boiling water to cover. Let stand 15 minutes; drain. Pat dry with paper towels.
  • In large bowl, beat butter, cheese and salt with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in cranberries and toasted pecans. Shape dough into 4 (12-inch) logs; wrap each in plastic wrap. Refrigerate at least 8 hours or up to 3 days.
  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut into 1/4-inch slices. Place on cookie sheets. Bake 13 to 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.

Nutrition Facts : Calories 120, Carbohydrate 8 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg

CHEESE WAFERS



Cheese Wafers image

These are savory crackers that are a real hit with all especially at Christmas.

Provided by Melissa Perkins

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 8h25m

Yield 40

Number Of Ingredients 7

½ cup butter, softened
1 ½ cups all-purpose flour
½ pound shredded Cheddar cheese
1 teaspoon salt
1 pinch crushed red pepper flakes
1 dash hot pepper sauce
¾ cup chopped pecans

Steps:

  • In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.

Nutrition Facts : Calories 74.5 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 5.7 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.8 g, Sodium 109.8 mg, Sugar 0.1 g

CHEDDAR BISCUITS WITH PECANS



Cheddar Biscuits with Pecans image

This savory Southern hors d'oeuvre can be made up to a week in advance, giving you more time to enjoy your guests on Thanksgiving Day.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 30

Number Of Ingredients 8

4 ounces sharp cheddar cheese, grated
1/2 cup (1 stick) unsalted butter, room temperature
1 cup all-purpose flour
1 teaspoon coarse salt
Pinch cayenne pepper
30 pecan halves
2 egg whites, lightly beaten
Paprika

Steps:

  • Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
  • Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.
  • Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

WHITE CHEDDAR CHEESE WAFERS



White Cheddar Cheese Wafers image

Looking for homemade baked snacks? Then check out these tasty and cheesy wafers.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 2h15m

Yield 96

Number Of Ingredients 7

1 1/2 cups butter or margarine, softened
1 lb sharp white Cheddar cheese, shredded (4 cups)
1 1/2 teaspoons salt
1 teaspoon ground red pepper (cayenne)
1/2 teaspoon garlic powder
4 cups Gold Medal™ all-purpose flour
1 cup chopped pecans, toasted

Steps:

  • In large bowl, beat butter, cheese, salt, red pepper and garlic powder with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in pecans.
  • Divide dough into 4 equal parts; roll each into 10-inch log. Wrap logs in plastic wrap; refrigerate at least 20 minutes.
  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut each into 24 pieces. Flatten to 2-inch rounds. On cookie sheets, place rounds 1 inch apart.
  • Bake 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 69, Carbohydrate 4 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 93 mg

JO'S CHEESE WAFERS



Jo's Cheese Wafers image

Provided by Madeline Sims Ford

Categories     Mixer     Cheese     Dairy     Nut     Bake     Cocktail Party     Vegetarian     Cheddar     Pecan     Spice     Gourmet     Georgia

Yield Each log makes about 62 wafers

Number Of Ingredients 6

1 cup pecans
2 sticks (1 cup) plus 1 tablespoon unsalted butter
1 pound extra-sharp Cheddar
2 cups all-purpose flour
1 teaspoon cayenne pepper
parchment paper for lining baking sheets

Steps:

  • Preheat oven to 350°F.
  • In a shallow baking pan toast pecans in one layer in middle of oven until a shade darker and fragrant, about 10 minutes. Transfer nuts while still hot to a bowl and toss with 1 tablespoon butter and salt to taste. Cool nuts completely and finely chop.
  • Coarsely grate Cheddar and transfer to a large bowl. Cut remaining 2 sticks butter into 16 pieces and scatter over cheese. Let cheese and butter soften. Add nuts, flour, and cayenne and with an electric mixer beat mixture until it forms a dough.
  • Divide dough into 8 pieces. On a sheet of wax paper roll each piece of dough into a 1-inch-diameter log and wrap logs tightly in wax paper and foil. Chill logs at least 8 hours and up to 1 week. Dough keeps, frozen, 2 months. Preheat oven to 350°F.
  • Working with 1 log at a time, with a sharp knife cut log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on parchment-lined baking sheets. Bake wafers in batches in middle of oven until pale golden and just firm to the touch, 10 to 12 minutes. Cool wafers on baking sheet 2 minutes. With a metal spatula transfer wafers to a rack to cool. Turn wafers over and sprinkle with salt to taste. (Crevices on undersides hold salt without letting it roll off.) Wafers keep in an airtight container at room temperature 4 days.

CHEDDAR PECAN WAFERS



Cheddar Pecan Wafers image

These tiny cheddar biscuits are a delicious snack for cocktail parties. Beware - once you start, it's difficult to stop noshing on them!

Provided by JMASURACHI

Categories     Crackers

Time 32m

Yield 108

Number Of Ingredients 6

1 pound butter, softened
1 pound sharp Cheddar cheese, shredded
1 cup chopped pecans, toasted
1 teaspoon cayenne pepper
1 teaspoon salt
4 ½ cups all-purpose flour

Steps:

  • In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
  • Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 4.2 g, Cholesterol 13.5 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 72 mg, Sugar 0.1 g

PECAN-DATE CHEESE WAFERS



Pecan-Date Cheese Wafers image

These are great for a party as an appetizer. I got the recipe from Paula Deen's magazine in a section featuring recipes parties. Prep time does not include the 2-hour refrigeration that is necessary.

Provided by CookingONTheSide

Categories     Cheese

Time 2h15m

Yield 7 1/2 dozen wafers, 90 serving(s)

Number Of Ingredients 7

1 1/2 cups butter, softened
1 lb sharp cheddar cheese, finely grated
1 cup finely chopped pecans
1 cup chopped dates
1/2 teaspoon ground red pepper
4 1/4 cups all-purpose flour
sugar

Steps:

  • In a large bowl, combine butter, cheese, pecans, dates and red pepper.
  • Beat at medium speed with an electric mixer until well combined.
  • Gradually add flour, beating until just combined.
  • Wrap dough in plastic wrap, and refrigerate for 2 hours.
  • Preheat oven to 350 degrees F.
  • Line baking sheets with parchment paper.
  • Roll dough into 1-inch balls.
  • Place balls 3 inches apart on prepared baking sheets.
  • Using a flat-bottomed glass dipped in sugar, flatten balls to 1/4-inch thickness.
  • Bake for 10-12 minutes, or until lightly browned.
  • Let cool on pans for 2 minutes.
  • Remove from pans, and cool completely on wire racks.

Nutrition Facts : Calories 82.9, Fat 5.7, SaturatedFat 3.1, Cholesterol 13.4, Sodium 53.2, Carbohydrate 6.2, Fiber 0.4, Sugar 1.4, Protein 2.1

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