Cheese Bennes Recipe - Cooking Index
Cheese Bennes Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Sharp cheddar cheese |
| 1/4 lb | 113g / 4oz | Softened butter |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Red pepper | |
| 1 1/4 cups | 78g / 2.8oz | White lily flour - sifted |
| 1/2 cup | 55g / 1.9oz | Benne seeds - roasted |
As an appetizer cheese bennes is a wonderful old Charleston touch. To make ten dozen (multiply as needed for all these bubbas) this is what you do. Cream serenely 1/2 pound sharp cheddar cheese (Tennesee cheddar if you can get--Early's out in TN will ship it to you), 1/4 pound softened butter, 1/2 teaspoon salt, and a chef's pinch of red pepper. Add 1 1/4 cup sifted White Lily flour and knead with gusto. Then add 1/2 cup roasted benne seeds and knead some more. Make five long slender rolls out of the dough.
Chill the rolls in wax paper for several hours. Take out and slice the rolls into skinny nickles and dimes. Bake at 350F for 15 minutes. Keep in a tin until ready to serve with glasses of sherry cooler.
Source:
Alphonse Vinh
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