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I made these cheese puffs for Christmas and they were a big hit. rec

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10150 posts
Joined: Dec 19, 2005


Posted to Thread #273 at 5:09 pm on Dec 30, 2005


The puffs can be formed and chilled or frozen on baking sheets well ahead of time, then simply popped into the oven.

1 cup water
1/4 cup (1/2 stick) butter, cut into 4 pieces
1/2 teaspoon coarse kosher salt plus additional for sprinkling
1 cup plus 2 tablespoons all purpose flour
4 large eggs
1 1/2 cups (packed) grated extra-sharp white cheddar cheese
2/3 cup minced green onions

Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and 1/2 teaspoon salt to boil in heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes; transfer to stand mixer fitted with paddle. Add eggs 1 at a time, mixing well after each addition to form sticky dough. Mix in cheese and green onions.
Using 2 teaspoons, form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch apart. (Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2 days or freeze up to 2 weeks.)
Preheat oven to 375F. Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately.

Makes about 4 dozen.
I baked them in the morning and then reheated a bit in the oven before serving. They were gobbled up, even cold. A nice alternative to bread.

The Reuben crock pot dip and the buffalo chicken dip are good and can be lo-carb(not lo fat though!)I think both are in favorite appetizers---have you looked there? Lots of good stuff is being posted. Happy New Year!

Life isn't about waiting for the storm to pass, it's about learning to dance in the rain

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