These are great savory cookies! If you’re not a fan of sweet things, then these are the cookies for you. They’re also great as snacks for guests or with soups.
4 slices thick cut bacon, chopped finely
2 cups all-purpose flour
1/2 teaspoon cayenne pepper, or adjust to taste
1 cup finely shredded sharp cheddar cheese
1 stick softened butter, cut into cubes
1 large egg
1 egg yolk
2 tablespoons heavy cream
– In a large skillet over medium high heat cook the chopped bacon until very crisp. Drain on paper towel.
– In the bowl of a stand mixer combine the flour, cayenne pepper, butter, egg, egg yolk, and cream. Mix until well combined.
– Add the shredded cheese and crisp bacon to the work bowl and mix on low speed until combined.
– Turn the dough out on to a lightly floured board and roll into a log about 1 1/2″ around.
– Wrap the log in plastic wrap and chill for at least two hours (or 1 hour in the freezer).
– Once chilled slice into 1/4″ thick disks and place about 1/2″ to 1″ apart on an un-greased cookie sheet or cookie sheet lined with baking paper.
– Bake for 18 to 25 minutes, or until the cookies are just turning golden abound the edges and the cookies are firm to the touch.
– Cool on a rack until they are slightly warm or to room temperature.
These are the turkey croquettes my Mom always made after we had a turkey dinner. They are cheese, onion, sage, and turkey all rolled into a golden fried croquette. Yum!
4 cups shredded leftover turkey
1 stick (8 tbsp) butter
1 medium onion, diced
4 tbsp flour
2 cups milk
12 oz cheddar cheese, grated
salt, pepper, sage to taste
dried breadcrumbs and eggs for coating
vegetable oil for frying
– melt butter in saucepan
– add onions and saute until translucent
– add flour and cook for 1 min.
– gradually add in milk, stirring constantly
– add cheese and allow mixture to thicken, stirring to prevent sticking on the bottom
– add salt, pepper, and sage to taste
– remove from heat and stir in turkey
– chill until set enough to form a croquette
– shape turkey mixture into desired size croquettes
– roll in breadcrumbs, then egg, then back in breadcrumbs
– fry in oil until golden brown, turning once if necessary
– remove from oil and drain on paper towel
This recipe for savory muffins uses roasted red peppers and feta. You can try other flavour variations as well, like sundried tomatoes, olives, rosemary or goat’s cheese. In this video, I’ve used the batter to make 24 slightly smaller standard muffins. If you want larger muffins, try one standard 12-cup muffin tray and fill them very full (and remember to increase the baking time).
Roasted Red Pepper and Feta Muffins:
2 cups grated cheddar cheese
1 cup feta cheese, diced or crumbled
1 cup roasted red peppers in oil, chopped
1 cup oil from roasted red peppers
1⁄2 cup milk
1⁄2 cup water
2 cups plain flour
2 tablespoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon freshly cracked black pepper
– Preheat oven to 200 C
– Grease 2 x 12-cup muffin pans
– Mix first 7 ingredients in one bowl
– Mix last 4 ingredients in one bowl
– Mix wet into dry until just combined
– Scoop mixture evenly into muffin pans
– Bake for 15-20min
– Cool on wire rack
You can also follow me on Twitter @goosesgoodies