Blue Cheese Deviled Eggs
INGREDIENTS:
1/2 lb Blue cheese
1/3 lb Butter; at room temperature
1 1/3 c Flour
1/4 ts Cayenne pepper
1/2 c Poppy seeds
1/2 lb Blue cheese
1/3 lb Butter; at room temperature
1 1/3 c Flour
1/4 ts Cayenne pepper
1/2 c Poppy seeds
Preheat oven to 350F. Crumble the cheese; add butter and cream to a smooth consistency. Mix cayenne with flour; add to cheese mixture. Mix well. Divide contents in half; wrap and chill for 1/2 hour.
Roll each chilled ball of dough into a 1: thick cylinder. Roll each cylinder in the poppy seeds, coating them as desired.
Cut cylinders into 1/4" slices. (They will slice better if you pre-freeze them first for about 30 to 45 minutes.) Lay on DRY baking sheets. Bake 15 minutes or until a very light golden brown. Serve warm or at room temperature.
This dough may be made ahead and stored in the freezer until needed.
Makes 60 crackers (about a box).
Roll each chilled ball of dough into a 1: thick cylinder. Roll each cylinder in the poppy seeds, coating them as desired.
Cut cylinders into 1/4" slices. (They will slice better if you pre-freeze them first for about 30 to 45 minutes.) Lay on DRY baking sheets. Bake 15 minutes or until a very light golden brown. Serve warm or at room temperature.
This dough may be made ahead and stored in the freezer until needed.
Makes 60 crackers (about a box).