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ITSY BITSY CHEESIE PUFFS makes 45
• Preheat the oven to 400°F. Lightly grease a baking sheet. (Make sure the baking sheet is
the right size to t into the oven.) Sift together the our, salt, dry mustard and cayenne
pepper.
• In a saucepan, bring water and butter to a boil. Remove from heat and add our mixture
all at once, beating until the dough forms a ball. Return to the heat and beat constantly
for 1-2 minutes to dry out. Remove from heat and let cool for 5 minutes.
• Beat three of the eggs into the dough. Beat the fourth egg in a bowl and add a teaspoon
at a time to the dough until it is smooth and shiny and drops slowly from the spoon.
• The fourth egg does not need to be used entirely. It can be reserved for later use as a
glaze.
• Using two small spoons, drop small mounds of dough 2 inches apart onto the baking
sheet. Beat the reserved egg with 1 teaspoon water and brush the tops of the dough
balls.
• Bake for 8 minutes, then reduce the oven temperature to 350°F and bake for 7 minutes
more, until puffy and golden. Transfer to a wire rack and let cool slightly.
RECIPES - Cookies (For Oven Baking Feature)
FETA CHEESE & CHIVES BISCUITS makes 9
• Preheat the oven to 400°F. Sift the ours and salt into a bowl. Crumble the feta cheese
and rub into the dry ingredients. Stir in the chives, then add the milk and mix to a soft
dough.
• Turn the dough onto a oured surface and lightly knead until smooth. Roll out into ¼
inch thick and stamp out nine biscuits with a oured cookie cutter.
• Transfer to a greased baking sheet. (Make sure the baking sheet is the right size to t
into the oven.) Brush with skim milk and sprinkle with cayenne pepper. Bake for 15
minutes until golden brown. Serve warm.
• (You may need to repeat the baking process for the remaining dough.)
1 cup self-rising our
1 cup self-rising whole wheat our
pinch of salt
3 oz. feta cheese
1 tablespoon chopped fresh chives
2/3 cups skim milk, plus extra for glazing
¼ tsp cayenne pepper
1 cup all-purpose our
pinch of salt
1 tsp dry mustard
pinch of cayenne pepper
1 cup water
½ cup chopped butter
4 eggs
1 tbsp nely chopped chives
3 oz. gruyére or swiss cheese, nely diced
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