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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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