Cafe Chris
Cafe Chris American restaurant in Pleasanton
1360 W Oaklawn Rd C, Pleasanton, TX 78064
Monday: 10:30AM-4PM | Tuesday: 10:30AM-4PM | Wednesday: 10:30AM-4PM | Thursday: 10:30AM-4PM | Friday: 10:30AM-4PM | Saturday: Closed | Sunday: Closed
America/Chicago time zone
4.6 average rating from 541 reviews for Cafe Chris
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Business Name: Cafe Chris
Address: 1360 W Oaklawn Rd C
Pleasanton
Texas
78064
United States
Pleasanton
Texas
78064
United States
Phone: +1 830-569-6551
Price Range: $$
Google ID: 0x865da7ef25637413:0x1259d1446c370baa
Place ID: ChIJE3RjJe-nXYYRqgs3bETRWRI
Google Reviews ID: 1.32232E+18
Google CID: 1.32232E+18
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America/Chicago time zone
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Measurement Chart
If you don't have a measuring cup or spoon, these handy cooking measure equivalents will help you get your recipes done right.
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Preheat oven to 350ºF.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
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