Cheddar Cheese Puffs

Name: Cheddar Cheese Puffs
Total time: 900 s
Yield: 24 servings
Cuisine: American
Ingredients: 4 oz unsalted butter; 1 cup water; 1/2 tsp salt; 1 cup all-purpose flour; 4 large eggs; 1 cup freshly grated extra sharp cheddar cheese, the sharpest you can find is best; 2 tbsp grated romano cheese; 1/4 tsp cracked black pepper; 1/4 tsp cayenne pepper; 1/2 tsp granulated garlic or garlic powder

fenway @Fenway

These Cheddar Puffs are easy to make and so versatile, They are great with soups, stews and chili. They make great appetizers. Or have hot just a is. For a lunch or buffet table fill with crab, shrimp, lobster, tuna or egg salad!

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Ingredients

15 mins

24 servings

4 ozunsalted butter
1 cupwater
1/2 tspsalt
1 cupall-purpose flour
4large eggs
1 cupfreshly grated extra sharp cheddar cheese, the sharpest you can find is best
2 tbspgrated romano cheese
1/4 tspcracked black pepper
1/4 tspcayenne pepper
1/2 tspgranulated garlic or garlic powder

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Steps

15 mins

1

Preheat the oven to 425. Line baking sheet .with parchment paper.com
2

I n a medium saucepan heat butter, water and salt to a boil.
3

Add flour all at once and stir briskly until it forms a dough ball
4

Remove from heat and cool.5 minutes. Then beat in eggs one at a time until thick and glossy.
5

$tir in cheeses ,peppers and garlic until.well mixed
6

Drop dough by heaping tablespoonfulls on prepared pans with 2 inches between them
7

Bake 12 minutes at 425 then WITHOUT OPENING OVEN reduce oven temperature to 350, cook for 18 to 25 minutes until well.puffed and light golden Remove from oven and, with the tip if a small knife make a small slit in top of each puff to vent .
8

Serve warm with soups, chili, stews any main dish. They make a great appetizers as is and are also wonderful filled with crab, shrimp, tuna or egg salad.They freeze great . To recrisp heat in a 350 oven, just 2 to.4 minutes if thawed or 5 to 10 minutes if from frozen

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fenway @Fenway

on December 16, 2014 21:06

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.