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DODGE-BALL CHEESE PUFFS
Make these ahead of time, keep them on hand for lunchboxes, after-school snacks, or serve them at your next party (change the name back to "Curried Cheese Puffs" for the grownups' party *LOL*).
Serves: About 8 dozen puffs
Prep.Time: 30 minutes
2 tablespoons Curry Powder
1/2 teaspoon ground Coriander
1/2 teaspoon ground Cumin
1/4 teaspoon Cayenne
6 tablespoons Butter or Margarine (3/4 stick) -- cut up
1/2 teaspoon Salt
1 cup Water
1 cup All-purpose flour
4 Eggs
4 ounces Cheddar Cheese (1 cup) -- shredded
Preheat oven to 400 degrees; grease 2 large cookie sheets. In a 3-quart saucepan, heat curry powder, coriander, cumin and cayenne over medium heat, stirring constantly, 1 minutes or until very fragrant. Stir in butter or margarine, salt and water; bring to boil. Remove saucepan from heat and stir in flour all at once; return to medium-low heat, stirring constatly with wooden spoon, until mixture forms a fall and leaves side of pan. Remove saucepan from heat. Stir in eggs, 1 at a time, beating well after each addition until batter is smooth and satiny. Stir in cheese. Drop dough by teaspoons, forming small mounds onto prepared cookie sheet. Place cookie sheets on 2 oven racks; bake 25-30 minutes, until deep golden, rotating cookie sheets between upper and lower racks halfway through baking time. Remove to wire racks to cool. Repeat with remaining batter. Serve puffs at room temperature or reheat to serve warm (5 minutes at 400 degrees). Makes about 8 dozen puffs

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved