|
| Home
-> [Bakery, Breads, Cereals, Corn, Crackers, Vegetables] -> [Savory corn meal wafers Recipe] |
| |
| |
Savory corn meal wafers
|
| Artist: |
_ |
| Categories: |
Bakery, Breads, Cereals, Corn, Crackers, Vegetables |
| Yield: |
12 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2 1/2
| cup | Shredded cheddar cheese | | 1/2
| cup | Butter, softened | | 1/4
| cup | Milk | | 1
| tsp | Prepared mustard | | 3/4
| cup | Corn meal | | 3/4
| cup | All-purpose flour | | 1
| tsp | Dill week | | 1
| tbsp | Toasted sesame seed | | 1
| tbsp | Poppy seed | | 1
| dash | Paprika |
|
Procedures:
| 1 | Beat together cheese, butter, milk and mustard until well blended. | | 2 | Add corn meal and flour; mix well.* divide dough in half. | | 3 | Shape each half to form 7-?inch log. | | 4 | Refrigerate, tightly covered, at least 2 hours. | | 5 | Heat oven to 375 degrees. | | 6 | Lightly grease cookie sheet. | | 7 | Slice each log into 1/8 inch slices; place on prepared cookie sheet. | | 8 | Sprinkle lightly with dill weed, toasted sesame seed, poppy seed or paprika, as desired. | | 9 | Bake about 10 minutes or until edges are light golden brown. | | 10 | Remove from cookie sheet; cool completely on wire cooling rack. | | 11 | Store in loosely covered container. | | 12 | Makes about 5 dozen. | | 13 | *variation: at this point, dough may be forced through cookie press onto lightly greased cookie sheet forming desired shapes. | | 14 | Proceed as recipe directs for toppings and baking instructions. |
|
|
|
| |
| |
| |
|
|
|
|
|
|