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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Cheese Wafers with Pepper Jelly
- 2 cups all-purpose flour
- 1/2 cup butter, cut up
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon curry powder
- Dash cayenne pepper
- 2 cups shredded sharp cheddar cheese (such as Beecher's Flagship Reserve) (8 ounces)
- 3 tablespoons water
- Jalapeno pepper jelly
1. In a food processor, combine flour, butter, sugar, salt, curry powder, and cayenne pepper. Cover and process with two or three on-off pulses until mixture resembles peas. Add cheese. Cover and process with two or three on-off pulses. Add the water, 1 tablespoon at a time, pulsing after each addition just until mixture is moistened.
2. Gather mixture into a ball; divide in half. Shape each half into a 10-inch log. Wrap in plastic wrap and chill for 2 to 24 hours.
3. Preheat oven to 400 degrees F. Grease a large baking sheet. Cut logs into 1/4-inch slices. Place slices on the prepared baking sheet. Prick slices with a fork. Bake for 8 to 10 minutes or until wafers are starting to brown on edges. Transfer to a wire rack; cool. Serve with pepper jelly.
- Layer wafers between sheets of waxed paper in an airtight container; cover. Freeze for up to 3 months. To serve, thaw at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake wafers about 10 minutes or until heated through.
- cal. (kcal) 33,
- Fat, total (g) 2,
- chol. (mg) 6,
- sat. fat (g) 1,
- carb. (g) 2,
- Monosaturated fat (g) 1,
- pro. (g) 1,
- vit. A (IU) 49,
- sodium (mg) 33,
- Percent Daily Values are based on a 2,000 calorie diet
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