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Thyme-cheddar twists

Ingredients: 1/16 Gallon(s) milk 2 54/625 Ounce(s) sugar 2 envelopes active dry yeast 1 48/85 Pound(s) all purpose flour 4/23 Ounce(s) salt 8 Tablespoon(s) cold butter; cut into pcs -1 3 egg yolks 1 Cup(s) vegetable oil 1 1/2 Cup(s) sharp white cheddar cheese; coarsely grated 6 Teaspoon(s) thyme; chopped 2 Teaspoon(s) pepper 1 egg; beaten with 1 t water Directions: Heat milk in a small saucepan over medium heat until it registers 110F on an instant read thermometer; transfer to a bowl. Stir in 2 T sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes. Process flour, remaining 2 T sugar, salt and butter pieces in a food processor until mixture resembles coarse meal. Add milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 375F. On a lightly floured work surface, roll out dough to form a 15x18 inch rectangle. Brush surface with melted butter. Sprinkle dough evenly with cheese, thyme, and pepper Fold dough in half horizontally. roll out to form a 10x18 inch rectangle. Cut into 10 inch long, 1/2 inch wide strips. Twist 2 strips around eachother; pinch edges to keep strips from unraveling. Shape twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with remaining strips. Brush twists with egg wash. Bake until deep golden brown, 20-22 minutes. Contributor: Martha Stewart Living July 2004
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Stir in cheese, oat, onion and salt. Add beef and mix well. Shape into 8 loaves, place in a greased 13x9x2 in. baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake uncovered at 350 degrees for 45 min. Seared scallops with parsley-thyme relish To prepare relish, combine first 8 ingredients in a bowl; toss well. To prepare scallops, heat 1 1/2 tsp oi in a large nonstick skillet over medium high heat. Sprinkle scallops with salt and pepper. Add half the scallops to pan, cook 2 minutes on each s Cheddar mini loaves Heat oven to 350F degrees. Lightly grease twelve 3/4-cup-capacity loaf pans. Mix flour, baking powder, baking soda, and salt in a medium bowl. Whisk buttermilk, oil, and eggs in a 4-cup glass measure or medium bowl until well blended. Add butter Cheddar chicken pot pie Heat broth in a stock pot. Add veggies and simmer for fifteen minutes. Blend flour with milk and stir into broth. Stir over medium heat until thick. Add cheese, chicken, and seasonings. 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Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coar Cheddar broccoli chicken supreme Brown chicken breasts on both sides in a small amount of oil; drain off excess oil. Combine soup & milk; pour over chicken. Bring to a boil; cover and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove chicken from pan; keep Beans with thyme & cashew nuts Slice beans. Boil them in lightly salted water until they are just tender. Drain them. Heat oil in a skillet over medium heat. Put in the cashew nuts & stir until they are golden brown. Remove from the skillet. Increase the heat. Put in Cheddar, sage, and walnut torta Place the cream cheese in a food processor with the chopped sage leaves. Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold. Add half the cream cheese Apple cheddar wontons Core the apples and cut into small pieces. Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton s Baked cheddar olives Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely Hot stuffed cheddar potatoes Cut potatoes lengthwise. Scoop centers into a bowl, leaving 1/4" shell. Smoothly combine soup and milk, add cheese. Cook and stir over medium heat till the cheese melts. Keep warm. Break up potato pieces add broccoli and chicken. Stir in 1 cu