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Kitchen Adventures: Cheesy sensation

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Cheese wafers are meant to be shared

By Becca Owsley

If you’re a foodie like me, things used in cooking, such as a slow cooker or blender for instance, make great Christmas gifts. In fact, 2011’s food processor was one of my favorite gifts.

This past Christmas I got a new cookbook and instantly looked through it for recipe ideas.

The cookbook is “Meet Me at the Garden Gate: An Invitation to Seasonal Traditions and Southern Hospitality.”

Recipes in the book are intended to reflect the hospitality and traditions passed down by the cookbook’s contributors, the Junior League of Spartanburg, S.C. The Junior League has been in Spartanburg since 1940.

I didn’t get past the first page without finding a recipe to try, cheese wafers. The recipe suggests making them to take as a hostess gift by placing them in a decorative tin topped with a bow.

The cookbook is broken up into seasons, with recipes that fit into each one. Since this was the first recipe in the book it was suggested for spring but since it called for Parmesan cheese, which I like and had in the fridge, I decided to give it a try.

Throughout the book symbols mark some recipes. A variety of recipes are from previous cookbooks called “Spartanburg Secrets” and others are from local restaurants.

The cheese wafers were marked with a pineapple which indicates a hospitality recipe meant to be shared as gifts or with friends and family during special occasions.

These treats were simple to make. The recipe called for red pepper, but I didn’t have any so I added some Italian seasoning instead.

Including the time it took to bake them, the entire project only took about 30 minutes to complete.

The result was good yet surprising.

After bringing a sample to work, a coworker, reporter Sarah Bennett, described them as a “weird sensation” because she was expecting a cookie but instead it tasted like cheese.

The wafers had a good taste to them but were a little dry and probably are more suited to be served with a tomato based or cheesy dip. Another coworker suggested a bacon or garlic dip.

The cheesy sensations might also be paired well with a tomato or vegetable based soup. Maybe dipping them in a thick and creamy tomato soup would work.

Whether you use them for dipping or pop them in your mouth all on their own, cheese wafers are a treat to your taste buds.

Becca Owsley can be reached at (270) 505-1741 or bowsley@thenewsenterprise.com.

Cheese Wafers

  • 8 ounces grated or shredded Parmesan cheese
  • 1 cup (2 sticks) butter, softened
  • 1/2 teaspoon salt
  • 1/8 teaspoon red pepper
  • 2 cups flour

Yields 5 to 6 dozen.

Combine the cheese, butter and salt in a bowl and mix well. Add the red pepper and mix well. Cut in the flour gradually; dough will be crumbly. Shape into 3/4-inch balls. Place one inch apart on a baking sheet. Press each ball down with a fork. Bake at 325 degrees for 10 to 15 minutes; do not over bake. Cool on the baking sheet.

Recipe from “Meet Me at the Garden Gate: An Invitation to Seasonal Traditions and Southern Hospitality” by the Junior League of Spartanburg