CHEESE CRISPS_ PUFFS

Snacking two time a day is normal today. Suggestions are to eat 6 small meals (3 meals 2 snacks.) We can make them more nutritous at home. Thise will can add a more protein snack to take to work or school if they last that long. MAKE THEM INTO PUFFS OR CHEESE CRACKER ALSO ENJOY!
Yields about 4 dozen squares
INGREDIENTS;
1-cup flour (wheat flour or half and half)
Salt
¼ teaspoon cayenne pepper (add more if have a hotter tolerance palette) (or, 1/2 tsp Red Pepper or 1/2 tsp Worchestershire Sauce?)
2/3 cup freshly grated Parmesan cheese (sub. other cheeses if necessary)
½ cup butter (room temperature)
¼ cup milk or cream
Preheat oven to 350 degrees
Place flour in mixing bowl and add salt, cayenne and cheese
Add butter and work dough with fingers until it just holds together. Gather dough into a ball and roll out on a lightly floured board to 1/8-inch thickness. Brush dough lightly with milk or cream and slice it into1-inch squares. With a spatula, transfer the squares to a baking dish.
Bake for 12-15 minutes or until lightly brown.

This recipe makes about 35 cheese puffs
1/2 cup unsalted butter
1/2 teaspoon kosher or sea salt
1 1/2 cups all-purpose flour
5 large eggs
1 cup coarsely grated sharp Cheddar cheese
1 cup grated Parmesan cheese
1. Heat oven to 400° Fahrenheit.
2.Combine the butter and salt in a medium pot with 1 cup of water and bring to a boil. Immediately, add the flour all at once and cook, stirring constantly, over medium heat until the dough forms and becomes smooth, about 5 minutes.
3. Transfer the dough to a large bowl and add the eggs one at a time, making sure they are fully incorporated after each addition and the dough is sticky. Stir in the cheeses.
4. Roll dough into balls about an inch in size and place on coated or non-stick cookie sheets about 1″ apart. Bake until golden, about 10 to 12 minutes. Serve immediately.
Photo: puffs on left and crackers on right
Comments Are Always Welcomed.....