Broccoli Cheddar Soup
You can never have too many main course recipes, so give Broccoli Cheddar Soup a try. One portion of
Cheddar Pecan Cocktail Biscotti
Details
- Serving Size: 36
- Vegetarian: True
- Weight Watchers: 2 Points
Cuisine
- Mediterranean
- Italian
- European
- dessert
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons coarse salt
- 4 ounces sharp cheddar cheese, grated
- 1 cup pecans, lightly toasted
- 3 eggs
- 2 tablespoons whole grain mustard
- 2 tablespoons honey or maple syrup
- 1-2 tablespoons milk
Instructions
Line a baking sheet with parchment paper.
Add the wet ingredients to the dry.
Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl.
Add the second tablespoon of milk if its too dry.
Form the dough into two 3-inch-wide loaves.
Place about 3 inches apart on the lined baking sheet. Smooth the loaves with damp hands.
Bake for 25-30 minutes, until lightly golden. Cool for 20 minutes.
Reduce the oven temperature to 300F.
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