Cheese Straws

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half (or cream or milk)

Heat oven to 350°F.

In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased, parchment-lined cookie sheet, leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.

Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.  Serve at room temperature.

From The Lee Brothers Southern Cookbook via Smitten Kitchen

Glazed Blueberry Cake Donuts

2 1/4 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons unsalted butter, melted

1/2 cup lowfat milk

1 egg, lightly beaten

2 teaspoons vanilla extract

1 1/2 cups fresh blueberries

oil for frying (about 1 quart)

For glaze:

2 cups powdered sugar

2 or more tablespoons water

1 drop of vanilla extract

In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine.

In another bowl, combine egg, milk and vanilla extract, mixing together. Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in milk and egg mixture, bringing the dough together with a spoon. Before it comes completely together, add in blueberries, mashing some as you go along if desired, and bring dough together with your hands.

Form dough into a large ball, then roll it out on a floured surface to about 1/2-inch thickness. Cut donuts using a donut cutter, graduated biscuit cutters, or even a knife.  Repeat with dough scraps until all the dough is used.

Heat oil in a large pot or deep fryer, bringing it to 375° F.

Whisk glaze ingredients together until a smooth, runny glaze forms. If it seems too thin, add sugar a few tablespoons at a time, stirring.  If it is too thick, add more water one drop at a time, whisking constantly.

Fry the donuts in the hot oil, one or two at a time, for about 1 ½ to 2 minutes per side.  After removing the first donut from the oil, check it by cutting into the center to make sure the dough is cooked through.  Dip each donut in the glaze while still warm.  Let cool before serving.

Makes about 12-15 donuts, depending on size.

From AllRecipes via How Sweet It Is blog, with changes along the way

Lentils with Sausage

3 tablespoons olive or vegetable oil

1 medium onion, finely chopped

2 to 3 medium carrots, finely chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground mustard

1 1/4 cups lentils (preferably French green)

6 cups vegetable stock

1 1/2 teaspoons salt

1/4 teaspoon black  pepper

12 ounces chicken sausages, chopped

Heat 2 tablespoons oil in a heavy large pot over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden brown, about 6 minutes.  Add carrots and cook, stirring, until softened, about 5 minutes.  Add ground spices and stir until fragrant, about 1 minute.

Add lentils, stock, salt, and pepper, and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 40 minutes.  Add more stock or water as necessary if looking too dry.

While lentils are cooking, heat remaining tablespoon oil in  a skillet over moderately high heat until hot but not smoking, then brown sausage thoroughly, about 5 minutes.  Add sausage to lentils.

Serves 4.

From Gourmet, with some changes

Sour Cream Pierogi Wrappers

3 cups all-purpose flour plus flour for the work surface
1/2 teaspoon salt
1/4 cup sour cream
1 egg
1 cup water

Combine the flour, salt, sour cream, egg, and water in a large bowl, and mix until a dough begins to form.  If the dough is dry and cracking, add more water 1 tablespoon at a time until it's moist and springy; if the dough is sticky, add more flour 1 tablespoon at a time until it's smooth.  On a floured work surface, knead the dough for 3 or 4 minutes or until it's elastic.  Cover the dough with plastic wrap and refrigerate for at least 30 minutes.  If need be, it can stay refrigerated for several hours.

Divide the dough into quarters and roll them out into flat sheets.  Use a pasta machine and crank the sheets through until you create a moderately thin dough (about #4 setting), then lay them out on a floured work surface.  Cut the dough into 3-inch-diameter disks.  You can run any leftover dough through the machine once more to minimize waste as long as it doesn't get too dry. 

Alternatively, with lightly floured hands, pinch off tablespoon-sized portions of dough and roll them into balls.  The balls should be about 1 1/2 inches in diameter.  On a well-floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3 1/2 inches round.  

Cover the disks with a damp towel to keep them from drying out until you are ready to use them.


Makes about 40 to 50 wrappers.

From A World of Dumplings by Brian Yarvin/ directions on rolling out the dough by hand from Fine Cooking Magazine (May 2000)