if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
he flour, cayenne, sugar, Parmesan cheese and 1/2 the Cheddar
nto rounds.
Stir the cheese, melted butter, mustard and cayenne
ham and most of the cheese into the dough. Shape into
Preheat the oven to 450\u00b0F. Grease an 8-inch square baking pan. Sift flour into a large bowl; rub in butter. Stir in egg, goat cheese, Parmesan, chives and milk to make a soft, sticky dough. Turn dough onto a floured surface; knead gently until smooth.
Press dough out evenly to 3/4-inch thickness. Use a 2-inch round cutter to cut rounds from dough. Place side by side, just touching, in prepared pan. Gently knead dough scraps together, repeat pressing and cutting out scones.
Bake about 15 mins. Serve warm.
add the cheese (save a little to sprinkle over the scones) and
alt. Cut in the cream cheese and butter, using your fingers
n the tops of the scones.
In a separate bowl
r glass to cut out scones (I use a 7.5
latten dough and cut out scones of desired size. I use
o 375 degrees. Place frozen scones evenly spaced about 2 inches
rumbs. Stir in 1 cup cheese. Stir in sour cream, milk
dd 5oz of the grated cheese followed by the eggs.
nd salt together. Add grated cheese and dried oregano and mix
rumbs.
Stir in the cheese.
Add the buttermilk all
he two types of grated cheese, the salt and the hot
small bowl, combine ricotta cheese, egg, milk and cinnamon.
Preheat oven to very hot- 225 degrees C.
Mix flour, cheese, milk and salt together until combined.
The mixture is fairly moist and sticky.
Put about a rounded tablespoon of mixture onto a greased tray.
Makes 10- 12 scones approx.
Sprinkle on the paprika if you wish.
Bake for about 15 minutes.
I turn the tray round half way through cooking for an even result.
Best served warm- split and serve with butter (optional).
read crumbs.
Mix grated cheese, paisley flakes and sugar into
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.