Pecan and Blue Cheese Cookies

  Ingredients

 Blue cheese - 3.5 oz. (Roquefort or Danish blue - crumbles)

 Butter - 1 stick 

Olive oil - 2 tbsp. 

Powdered sugar - 1 tsp. 

Salt - 1 tsp. 

Ground black pepper - 1 tsp. (or 1/2 tsp chili powder) 

Flour - 1 and 1/4 cup 

Pecans - 1 and 1/2 cup (toasted and chopped -1 cup for the dough and 1/2 cup for the topping))

Preparations

 Place the butter, cheese, olive oil, salt, powdered sugar and black pepper (or chili) into a food processor. 

Blend until ingredients are well mixed. Add one cup of chopped pecans and flour, and work until a crumbly texture is formed. 

Remove the dough from the food processor and knead with your hands. 

Divide the dough into 2, mold each part into a log or long rectangle (for circles or squares). 

Sprinkle the 1/2 cup of pecans you have left on a baking pan and place the logs or rectangles on top of them. roll them over the pecans so that they stick. 

Wrap the dough in plastic wrap and cool in the refrigerator for about an hour or more before slicing the cookies. They can be stored in the freezer for 4 weeks. 

Heat your oven to 350°F (180°C). 

Remove the plastic wrap and slice into cookies. Place the slices on the baking sheet-lined pan. 

Bake them for about 13-14 minutes until they turn golden at the bottom around the edges and then transfer to a cooling rack.

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Pecan and Blue Cheese Cookies

  

The creator of the recipe warns in advance: You won't be able to stop eating these cookies, so prepare yourself. The blue cheese adds a slightly tangy taste, and the cookies themselves are wonderful and crisp.

Ingredients:  

Blue cheese - 3.5 oz. (Roquefort or Danish blue - crumbles) 

Butter - 1 stick 

Olive oil - 2 tbsp. 

Powdered sugar - 1 tsp. 

Salt - 1 tsp. 

Ground black pepper - 1 tsp. (or 1/2 tsp chili powder) 

Flour - 1 and 1/4 cups 

Pecans - 1 and 1/2 cup (toasted and chopped - 1 cup for the dough and 1/2 cup for the topping)) 

Preparation: 

 

Place the butter, cheese, olive oil, salt, powdered sugar and black pepper (or chili) into a food processor. 

 

Blend until ingredients are well mixed. Add one cup of chopped pecans and flour, and work until a crumbly texture is formed. 

 

Remove the dough from the food processor and knead with your hands.

 

Divide the dough into 2, mold each part into a log or long rectangle (for circles or squares). 

 

Sprinkle the 1/2 cup of pecans you have left on a baking pan and place the logs or rectangles on top of them. roll them over the pecans so that they stick.     

 

Wrap the dough in plastic wrap and cool in the refrigerator for about an hour or more before slicing the cookies. 

 

They can be stored in the freezer for 4 weeks. Heat your oven to 350°F (180°C). 

 

Remove the plastic wrap and slice into cookies. Place the slices on the baking sheet-lined pan. 

 

Bake them for about 13-14 minutes until they turn golden at the bottom around the edges and then transfer to a cooling rack. 

 

Chef's Tip: You can store them in a closed container for up to 4 days, however, the chances that you'll have leftovers are slim to none! 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Sweet Potato Quiche

INGREDIENTS:

Shortcrust Pastry Ingredients

4 oz/  112 gm salted butter
8 oz / 225 gm plain flour
4-5 tbsp cold water

Filling Ingredients:

8 oz/ 225 gm sweet potato, peeled and sliced
1 shallot
3 eggs
6 fl oz/ 175 gm creme fraiche or sour cream
10 fl oz / 285 gm milk
2 oz/60 gm  good blue cheese
1 small onion chopped

METHOD:

Make the pastry by rubbing the butter into the flour until it resembles bread crumbs.

Add sufficient water to bring the pastry together into a ball without it being sticky and leave to rest for half an hour covered in the fridge.

Cook the sweet potato in boiling water until soft. Leave to cool. Fry off the shallot and onion until soft. Set to one side to cool.

Line a 9 inch flan dish with the rested pastry. Prick the bottom of the base gently with a fork to stop air bubbles forming. Bake blind by crumpling baking parchment and placing it in the pastry case gently. Then fill with ceramic baking beans spreading them out evenly.

Cook at 230°C/450º F/Gas mark 8 for 20 minutes until lightly brown and a little crisp. Remove the paper and beans. Beat the eggs together and add the creme fraiche and milk incorporating together with a whisk. Puree or mash the sweet potato and gradually add to the egg mixture until thoroughly mixed.

Once the pastry case has come out of the oven, dot the base with the blue cheese, onion . Pour the egg mixture into the pastry case and bake on 170°C/350ºF/ Gas mark 4 for 45 minutes, or until the centre doesn’t wobble.

Serve hot or cold with a green salad.

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