RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1835
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| Recipe Name: |
Savannah Cheese Wafers |
| Source: |
, April 1988 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-29
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
18 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
18 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.10
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Teaspoon pepper, cayenne
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Directions:
Using a mixer, beat butter in a medium bowl until light and fluffy. Resift flour with salt and cayenne. Add to butter and beat just until blended. Add cheese and blend just until combined; do not overmix. Gather dough into a ball. Divide into fourths.
Preheat oven to 400 degrees.
Roll 1 piece out between pieces of wax paper to 1/8-in thickness. Cut into rounds using a 2-inch cutter. Repeat.
Transfer rounds onto non-stick baking sheets; bake until golden. About 12 minutes. Cool slightly. Serve warm. |
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| Nutrition per Serving: |
| Calories: |
98 |
Total Carbs: |
5.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
13.3 |
Fat: |
6.6 |
Protein: |
3.83 |
| Fiber: |
0.17 |
Sodium: |
143.38 |
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