Vincent Price's Cheese Knots
Although Vincent Price was most well known for his frightening horror movie roles in the 1950s, he and his wife were also serious cooks and gourmets, writing cookbooks on the side. This recipe is one of their creations, and is well worth the cooking time.
Write a review
- 8 cups flour
- 3 tablespoons double-acting baking powder
- 1 tablespoon salt
- 2 cups cold butter (original uses shortening) or 2 cups shortening (original uses shortening)
- 3 cups milk
- 2 cups shredded cheddar cheese, divided
- Cayenne pepper, to taste (or sweet paprika, if you don't like spicy)
- Preheat oven to 425°F.
- In a large bowl combine the flour, baking powder, and salt.
- With a pastry cutter or two knives, cut in the cold butter into the dry ingredients.
- Add the milk and stir with a fork until the dough holds together.
- Gather dough into a ball, then divide into 4 equal portions; lightly knead each portion 15 strokes.
- On a lightly-floured board roll out one of the portions to ¼ inch thick, sprinkle with ½ cup cheddar, then fold dough in half and roll it back out to ¼-inch thick and about 6 inches wide.
- Cut the cheesed dough crosswise into ½-inch strips, tie each into a loose knot, and place on a non-stick or lightly sprayed baking sheet 1 inch apart from each other; sprinkle with cayenne pepper to taste.
- Bake for 10 minutes.
- Repeat the steps to add the cheese to the dough, cutting into strips, tying, and baking with the other 3 portions of dough.
culture: the word on cheese http://culturecheesemag.com/