1/2 cup unsalted butter, softened
2 1/2 cup shredded aged cheddar cheese
2 tbsp dijon mustard
1 1/4 cup flour
1/2 tsp salt
1/4 tsp cayenne pepper
1 egg white
Directions
** %%%%% CHEESE PRETZELS %%%%% ** Shape these nibblies into pretzels,
or make sticks or rounds. You can make them up to three days ahead,
then store in a cookie tin. Serve at toom temperature or reheat them
in a 300 oven for 5 min. POPPY OR SESAME SEEDS In bowl, cream butter
until fluffy; beat in cheese and mustard. Combie flour, salt and
cayenne; add to bowl and stir just until mixture holds together,
being careful not to overmix. Form into disc and wrap in plastic
wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball
into 10 inch strip. Twist ends over each strip to form pretzel; place
on baking sheet. Brush with egg white; prinkle with poppy seeds. Bake
in 375 oven for 12 to 15 minutes or until pale golden color. Makes
about 2 dozen.
Servings: 2 servings
Cheese Pretzels Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads; Cheese
The History of Recipes
It is quite feasible to prove the history of recipes far back into the far past, in truth as far back into history as the ancient Egyptians, and maybe further still. In practice though, generally, these early records were just primitive hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe found, according to experts is a series of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. Additionally, he tells us how the Roman chefs were skilled in the use of many different spices, including a few that will be familiar to modern chefs for example bay, mint and dill. Moving on, we have a couple of recipe books dating from the 1300s - a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the curry that appears on menues today, but instead recipes for the types of food on the tables of the rich people of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. The introduction of these new foods and spices led to an explosion in manuscripts on food, some of which are now in private libraries. By the advent of the 1900s, cooking publications were highly popular mostly due to increased literacy, more free time and disposable income. Like it or not, the introduction of TV brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Cheese Pretzels recipe.
