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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

Noreen's Kitchen

 

Ingredients


1 1/2 cups (3 sticks) Butter, softened
1 pound (4 cups) shredded sharp cheddar
4 cups all purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder1/2 teaspoon onion powder


Step by Step Instructions



Preheat oven to 350 degrees.


Whip butter in the bowl of a stand mixer until light and fluffy.

Add cheese and beat to incorporate.


Add spices a blend well.

Add flour two cups at a time blending each addition until well mixed.

Mixture will look crumbly at first.  Keep mixing until it comes together to form a soft but not sticky dough.

Place a portion of the dough in a cookie press and using the design of your choice, press out the biscuits on an ungreased and unlined clean baking sheet.   Parchment is actually a hindrance here.


Bake one sheet at a time for 12 minutes.

Remove from oven and allow the cheese straws to sit on the baking sheet for five minutes before removing to a rack to cool completely.

Store cooled cheese straws in an airtight container for up two weeks   Baked cheese straws can be frozen in an airtight container for up to three months.  Thaw at room temperature before serving.  


Enjoy!

Southern Style

Cheese Straws

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