What do you eat with cheese puffs?

Gougeres are French Cheese Puffs served with pre dinner co*cktails , as finger food at parties, and in place of boring bread rolls to dunk into soups and stews.

What are cheese puffs a byproduct of?

Cheese puffs are the by-product of animal feed . The brightly coloured snacks were created by animal food manufacturer Flakall Corporation in Beloit, Wisconsin in 1935. To make the feed, a grinder was used to flake corn.

How old are cheese puffs?

Cheese puffs were invented independently by two companies in the United States during the 1930s . According to one account, Edward Wilson noticed strings of puffed corn oozing from flaking machines in the mid 1930s at the Flakall Corporation of Beloit, Wisconsin, a producer of flaked, partially cooked animal feed.

Are cheese puffs a bad snack?

Cheese Puffs Those old-school snacks that make your fingers turn orange and offer a boost of cheesy flavor are loaded with salt, artificial ingredients, and unhealthy fats . Loading up on these noshes will basically give you nothing nutrition-wise and may stain your favorite white pants to boot.

How long do cheese puffs last?

"These simple appetizers can be kept frozen for months and baked when needed."

Is a Cheeto a cheese puff?

Cheetos (formerly styled as Chee-tos until 1998) is a crunchy corn-cheese puff snack brand made by Frito-Lay, a subsidiary of PepsiCo. Fritos creator Charles Elmer Doolin invented Cheetos in 1948, and began national distribution in the United States.

Why are cheese puffs so addictive?

Research suggests that Cheetos may have addictive properties due to their high salt, fat, and carbohydrate content . These ingredients activate the reward centers in the brain, leading to a craving for more. Additionally, the crunch and texture of Cheetos may contribute to their addictiveness.

Why are cheese puffs so good?

"There's the initial snap, followed by the layer of salt, the puff of cheese, and the buttery-rich fat that melts on the tongue. With each bite, the brain is rewarded with instant feelings of pleasure . It's difficult to stop; and that's exactly what food manufacturers strive for."

Which came first, Cheez Doodles or Cheetos?

Cheetos were introduced nationally in 1948, one of the original snack foods produced by the Frito Company, years before it merged with H. W. Lay & Company to form Frito-Lay Inc., now a division of PepsiCo. The first Cheez Doodles were produced in 1964 .

What is another name for cheese puffs?

Gougères are savory French cheese puffs—the perfect appetizer to enjoy with sparkling wine or co*cktails.

Does Frito Lay make cheese puffs?

Simply™ CHEETOS® Puffs White Cheddar Cheese Flavored Snacks | Simply Frito Lay®

What makes cheese puffs puffy?

The extruder uses heat, moisture, and pressure to further work the dough, until it finally pushes the dough through a special tool called a die to form its shape . Some dough may become cheese puff balls and other dough may become cheese puffs cylinders, depending on the shape of the die.

How do you eat stuffed puffs?

Stuffed Puffs® are great for roasting, toasting, baking, infusing, and snacking straight out of the bag . So while Stuffed Puffs® are the perfect choice for s'mores, they can also be used to make instant hot chocolate, incorporated as an ingredient in many delicious recipes, and enjoyed solo.

What do you eat with a cheese ball?

What to Serve With Cheese Balls. I like serving my cheese balls with buttery crackers like Ritz , but you can use any cracker. Vegetables like celery sticks or thick radish slices would work well too.

Nana's Cheese Puffs | Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz (2024)

Home » Nana’s Cheese Puffs

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Yield: Makes 12

Method

My Nana Havill’s speciality. At any gathering there were always cheese puffs on offer.

Ingredients

1 cup (125g/4.4oz) plain flour
3 teaspoons baking powder
2 cups (200g/7.05oz) grated tasty cheddar cheese
1 egg, beaten
1/2 cup (125ml/4.22 fluid oz) milk

Method

Preheat oven to 200 C (392 F)
Gently mix all ingredients together in a bowl.
Drop large spoonfuls into greased patty tins or on a cold baking tray.

Bake for 10-12 minutes until puffed and golden.

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49 thoughts on “Nana’s Cheese Puffs”

Have made these several times, can pep them up with a dash of mustard powder and /or cayenne pepper. They do really well re-heated reheated in the oven the next day too! Perfect for drinks, so moorish!
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Can they be made ahead of time?
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Wow very good
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Half parmesan cheese mixed with any other cheeses, plus a good dollop of English mustard really livens these up!
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This is pretty easy to make. Thanks!
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Love it, so easy and delicious,
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See Also
Easy Chocolate Weetbix Slice Recipe Gluten-free Yorkshire Pudding Recipe - BEST EVER! (3-Ingredients)Rolled Sticky Toffee Pudding With Butterscotch Sauce - Easy - Recipe Winners Kringla Recipe for Traditional Norwegian Cookies
Great easy recipe. I make these for weekend lunch. I do add chopped onion and salt and pepper..also chopped ham and parsley.
I have found adding more ingredients I needed a bit more milk.
Delicious and everyone loves them…
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I really enjoyed your recipes and would be making them very very soon as l was trying before and l failed
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I make Cheese and Marmite Puffs, smooth marmite all over flat puff pastry, load up with very good strong Chedder and Red Leicester Cheese, roll up like a long sausage roll, cut to two inch slices, egg wash (no milk), cook hot oven 200g for about 15/29 mins, keep an eye on them. I have been making these for thirty odd year, always disappear fast. Can use Poached Sakmon and Dill, or any combination you like.
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Delicious. Added a little lo-salt, black pepper, a pinch of Chili powder & a tsp dried onion. Had them to accompany home made salmon fishcakes. Will definitely be trying them again & will experiment with different spices/herbs.
I had Red Leicester and Wensleydale cheeses and the puffs were definitely cheesy!
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These sound delicious. Would they still be OK if I make them the day before taking to a lunch? Judith
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What is a patty pan? Looks too large for a mini muffin pan. Thank you!
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Made these for our lunch today which we had with some left over mushroom stir fry. They are really tasty and light and easy to mix in a few minutes..
I’ll definitely make them again and will be trying them out on the grandchildren too! Think they’re the sort of things children would love.
Thanks very much.
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Kia ora Helen,
I remember your Nana Havill very well & enjoyed these cheese puffs at her place often. I had the good fortune to live next door in Revell St Hokitika 1968 – 1970. My first baby was born May 1968. Your Nana was so kind to me after the Inangahua earthquake, when we lost chimney, coal range, power in that little old house. What great days they were!
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Hi.Did Nana Havill live in Koiterangi on a farm.
John.T
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- Hi John, that is my granddad Steve Havill, he was raised on the farm. So yes you have the right connection.
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Thank you for sharing this recipe with the world.
My gran use to make the exact ones.
Ive been searching for the recipe but the ones I’ve come across aren’t the same as the ones granny made.
These are the closest to home!
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This is a great base recipe. I like to make a few changes. I always add 1/2 t salt and sometimes 1/2 t cayenne or 1T chopped chives. I also use a mix of cheeses – whatever is left in the fridge. Definitely benefits from something strong flavoured like gruyere or mature gouda mixed with the cheddar.
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Hello, I made these to take for a morning tea, at friends house, made with tasty cheese as in recipe, but they were tasteless. Needless to say I didn’t,take them. They need a stronger cheese and salt.thx
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- Try adding small amount of chopped onion
  That gives them more flavour
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  See Also
  Hot cross buns – Paul Hollywood’s recipe
They sound very yummy
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I made these for the first time last weekend, they were a great success with my family. Not a left over in sight. If there had been some left over would they last for a day or two, or should they be frozen?
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- Judy that is great to hear. I would freeze any leftovers on the day of making.
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  - Thanks I will.
Hi Helen – I remember your Nana Havill when she visited Jim and Carol in ChCh. I lived nearby and loved helping with those gorgeous wee kids.
Regards Carole Sutherland Timaru
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- Carole thanks so much for taking the time to post. Yes Julie-Ann. Michael and Belinda were lovely kids, and adults. :)
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Do you use plain or self rising flour and is the oven temp 392 degrees (U.S) thank you. These look delicious
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- Not my recipe but, as it calls for baking powder, I’m certain it will be plain flour. If you want to use a cup of self raising instead of plain only use about 1 ½ teaspoons of baking powder instead of the 3 in the recipe.
  Also 390⁰F sounds about right.
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  - Niki thanks for replaying and yes that is correct.
I’ve been making these for years and often add all sorts of extras. Pesto, chopped up capsicum, different herbs, bits of bacon or ham. A wee chunk of pesto pushed into the top. Not all at the same time, necessarily. Just whatever is in the fridge at the time :)
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I’ve been making these for years and often add all sorts of extras. Pesto, chopped up capsicum, different herbs, bits of bacon or ham. A wee chunk of pesto pushed into the top. Not all at the same time, necessarily. Just whatever is in the fridge at the time :)
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This is the 2nd time I’ve made these. OMG! They are so tasty and very moreish, I also used a Muffin tin which gives me 6 larger Puffs. Brilliant for a quick breakfast or with a lovely afternoon cuppa.
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These came out quite well, thank you. Added 2 tsp chilli powder for hotness and thyme for flavor.
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- Sounds good Rahul, thanks for the feedback.
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I’ve been making cheese puffs every Christmas from a old family recipe. When I saw Nana’s cheese Puffs I had to try it. Omg these are so delicious. I did add one ingredient that’s not on the recipe and that was paprika With these you can add any tasty ingredient like onion powder and or garlic. I’ll be using this recipe from now on. If only I can stop eating them while I bake. Thanks for posting this recipe Nana.!! Merry Christmas
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This has become a regular on our menus; it’s just that good. Thanks for the incredible recipe!
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I’ve made these twice in the last week – we had them for lunch with the three ingredient tomato soup. The second time we had a guest who also enjoyed them along with some toasted ciabatta and aforementioned soup. They worked out great.
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- Thanks for your feedback Jacki and great to hear you too like these. Helen
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We’ve just made these and they’re amazing! We were making your moroccan chicken pies and saw this recipe in the side bar. I have a feeling we’ll be making these often, we already have a list of different herbs and spices we want to try adding, and marmite.
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I used to make these years ago, have no idea where I got the recipe from or what I’ve done with it since but you can guarantee they’ll be back on my baking list again.
Thank you.
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Making them now DELISH
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I flavour mine with a pinch of garlic and herb salt and a pinch of cajun, and chopped up chives and lemon thyme if available. EMY
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Hi i live in the uk, can you tell me how much in grams or ounces this recipe is as i would really like to try it..
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Hi Helen
Where can I find your ‘Cheese Puff’ recipe from this mornings Home & Garden show (Sat 23rd Sept)? I’ve looked everywhere but to no avail…..is it the recipe on your Foodlovers page?
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- HI Andrea, they are called Brazilian cheese puffs. I have started to add finely chopped red onion which is a lovely addition.
  let me know if you can’t find the recipe but if you search Brazilian Cheese Puffs then you will find them.
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Thanks for the great recipe! Really enjoyed them!! :]
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- Amy*
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omg there good… lil bit cheesy if ya know what i mean! xxx but great nana x
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Pretty good Nana Had them for lunch today with a bowl of chicken soup. Went down in a quick time.
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Nana's Cheese Puffs | Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz (2024)

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Method

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49 thoughts on “Nana’s Cheese Puffs”

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