High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"Hot Times in the Old Tea Room Tonight" 1-1/2 cups water
The brisk Autumn air is just around the corner, and you will love baking up a batch of these Hot Cheddar Cheese Puffs to have on hand to warm you from the inside out. Easily freezable, these Puffs will make your taste buds "snap to it" with the bite of hot red pepper and sharp Cheddar cheese.
1 stick butter
1/2 teaspoon ground hot
red pepper
1/4 teaspoon salt
1-1/2 cups unsifted flour
6 eggs
2 cups (1/2 lb.) sharp Cheddar
cheese, shredded
Preheat oven to 375 degrees. Grease 4 baking sheets.
In a large saucepan, combine water, butter, red pepper and salt. Bring to a boil over medium high heat. Boil until the butter has melted.
Remove the mixture from the heat, and add the flour all at once. Stir vigorously with a wooden spoon until a dough forms and leaves the sides of the pan. Do not over beat.
Let the dough cool in the pan for a few minutes. Begin adding the eggs, one at a time, beating each one with the wooden spoon until the dough is smooth. Stir in the cheese.
Drop the dough by heaping teaspoonfuls onto the baking sheets, about 1-1/2" apart.
Bake for 35-40 minutes until the Puffs are lightly browned and crisp. Remove the Puffs from the oven and serve immediately. Or, let cool and store them in sealable plastic food bags in the freezer. Do no refrigerate the Puffs, as they will get soggy.
To reheat frozen Puffs, place them on greased baking sheets and bake at 350 degrees for 15 minutes, or until the Puffs are heated through. Makes 48 Puffs.
To soothe your hot palate, brew a pot of Stash’s Vanilla Creme tea. Made with Madagascar and Tahitian vanilla beans, a cup of this rich, smooth and sweet tea will take the "bite" out of these Puffs and warm you as the air outside turns cold.
