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Sunday Dinner
Cheddar Cheese Coins with Cream Cheese and Red Pepper Jam
Southern-Style Green Beans
Rice and Gravy
Southern Fried Chicken
Chocolate Buttermilk Sheet Cake
If you are from the South, you are familiar with cheese crackers and cheese straws. There are countless recipes out there, but this one works for me, and I hope it works for you.
They are delicious on their own, but I like them served with a dollop of cream cheese and red pepper jam. Happy Sunday!
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Cheddar Cheese Coins
Equipment
- Food processor
Ingredients
- 8 ounces about 2 cups extra sharp cheddar cheese grated
- 1 ½ cups unbleached all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon Kosher salt
- ¼ teaspoon cayenne pepper, optional
- ¼ teaspoon paprika
- 8 tablespoons (4 ounces) unsalted butter cut into 8 pieces and chilled
- 3 tablespoons of cold water
Instructions
- Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough ball forms, about 10 seconds. Transfer dough to counter and divide in half. Roll each half into 10-inch log, wrap in plastic wrap or parchment paper and refrigerate until firm, at least 1 hour (dough can be made and frozen for 3 months).
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Unwrap logs and slice into ¼-inch thick coins. Place coins on prepared sheets, ½-inch apart. Bake until light golden around edges, 22 to 28 minutes, switching and rotating sheets halfway through baking. Let coins cool completely on sheets before serving. (Coins can be stored in an airtight container at room temperature for up to 3 days.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
