How to save your bacon and eggs when it comes to cheddar cheese and eggs

The two major cheeses in the US are cheddar and cream, and they’re both extremely good at the job of making you feel like you’re eating something delicious.

They’re so good that they’re actually being sold at grocery stores.

And it’s because of this that cheddar has become a favorite food of the American public.

That’s why, as a food blogger for the food-and-beverage company The Baker’s List, I’ve been doing my best to bring you tips on how to make your own cheddar cheeses. 

It’s also why I have to tell you this: This is the ultimate recipe for a perfect cheddar.

Here’s how. 

Ingredients: 1 1/2 cups all-purpose flour (I used whole wheat) 1 cup (1 stick) unsalted butter, melted 1/4 cup granulated sugar 1/3 cup milk 1/8 teaspoon salt 2 tablespoons cheddar, shredded Directions: 1.

Combine all-the-purpose and flour in a large bowl.

Add milk and salt and mix until smooth.


Add the melted butter and mix.


Add in the sugar, 1/6 teaspoon salt and blend until well combined.


Stir in the cheese, 1 tablespoon at a time, and knead until combined.


Form dough into a ball, about 1/16-inch thick.

Roll it into balls about 3/4-inch deep and 2 inches wide.

Cut each ball into 4 equal pieces.

(It’s a bit of a pain in the ass to roll the dough, but that’s okay.)

Cut each piece into 2 equal pieces and transfer to baking sheets or cookie sheets.


Bake for about 10 minutes.

 While the dough is baking, cut a piece of bacon into a thin slice.

Place it into a small bowl, along with a dollop of sour cream, a spoonful of fresh parsley and a little salt.

Roll the bacon slice into a log about 1 1 /2 inches wide and 4 inches long.

Place the log in a greased baking dish and cover with a kitchen towel.

Place in the oven for about 1 hour.

Nutritional Info: The nutritional info on this recipe is based on the recipe from the Baker’s Guide for Baking and Cooking: 1 cup all-Purpose Flour (1/2 cup whole wheat flour, 1 cup unsalted Butter, 1 teaspoon Salt) 1/5 cup Water (1 cup whole milk, 1 1 % Butter, 2 tablespoons Parabens) 1 1 1 teaspoon Garlic Powder 1/10 teaspoon Cayenne Pepper (optional) 1 tablespoon Baking Powder (optional, but highly recommended) Directions: To make the cheddar rolls, preheat oven to 425 degrees Fahrenheit.

Line a baking sheet with parchment paper or aluminum foil and set aside. 

To prepare the bacon roll, slice the bacon into small strips about 1 inch long and about 1-inch wide.

Place them into a large pot of boiling water.

Once the bacon is cooked, drain it, reserving 1/32 teaspoon of the fat, and add it to the pot.

Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes.

Meanwhile, preheat oven to 350 degrees Fahrenheit and line a baking dish with parchment.

Remove bacon from heat, and slice each piece of roll in half horizontally.

Place each slice in a single layer on a baking pan.

Place bacon rolls in the hot oven for 8 minutes.

Remove from the oven and let sit for 10 minutes before serving.

Nutrition Information per slice: Calories: 538, Total Fat: 11g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 3, Carbohydrates: 33g, Fiber: 2.3g, Sugars: 17.9g, Protein: 12g, Vitamin A: 1%, Vitamin C: 4%, Calcium: 7%  Notes: The recipe from The Baker Guide for Boiling and Cooking is a good starting point. 

I used 1/20 teaspoon garlic powder and 1/15 teaspoon Cayeño pepper to spice it up a bit.

This recipe makes a large batch of 12 rolls, which can be stored in an airtight container in the refrigerator for up to two weeks.

You can also freeze cheddar slices for use the next day.

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