"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Parmesan Cheese Crescents Recipe

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This recipe for Parmesan Cheese Crescents, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Friday, September 8, 2006


2-1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. shortening (crisco)
3/4 c. buttermilk (see note below)
1 tbl. butter, melted
1/3 c. parmesan cheese
2 tbl. parsley
additional parmesan cheese

Preheat oven to 425.

In a medium mixing bowl stir together the flour, baking powder, salt and baking soda. Using a pastry blender (or two knives) cut in shortening until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add buttermilk all at once to dry mixture. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by folding and gently pressing dough for 10 to 12 strokes or until smooth. Pat or lightly roll dough into a 13 inch circle. Brush with melted butter and sprinkle with 1/3 c. parmesan cheese and parsley. Cut into 12 wedges. Roll up each wedge from the wide end to the point.

Place crescents, seam side down, about 2 inches apart on an ungreased bakng sheet. Brush with milk and additional parmesan cheese. Bake for 15 to 20 minutes or until golden.

Personal Notes:
Personal Notes:
Buttermilk (Soured Milk) - For each cup of buttermilk, place 1 tbl of either lemon juice or vinegar in a glass measuring cup; add enough milk to make 1 c. total liquid. Let the mixture stand 5 minutes before using it in your recipe.




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