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Cheddar Butter
In a blender or food processer fitted with metal blade, combine all ingredients. Scraping container often, processs until almost smooth. Cheese will retain some texture. Spoon into small serving dish. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes about 3/4 cup.
VARIATION: Substitute 3/4 cup (3 oz) shredded Swiss cheese or 1/4 cup (1 oz) crumbled Roquefort or Blue cheese for the cheddar cheese. Add 1 teaspoom crumbled dried herbs.
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Category: Butter
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Cherry Butter
Combine all ingredients. Cook slowly, stirring frequently, until thick.
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Category: Butter
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Chocolate Butter
Whirl butter in bowl for about 30 seconds, until smooth. Pour in chocolate , whirl until blended.
Place in covered container or shape into a log and cover with plastic wrap. Refrigerate or freeze until ready to use.
If desired, shape into small hearts by hand or use a candy mold.
Use a plastic sheet of 1¾ heart-shaped candy molds. Spoon butter into hearts, smooth tops. Freeze until very firm, at least 15 minutes. Turn out hearts onto baking sheet. Arrange in plastic container separated with waxed paper. Cover and refrigerate or freeze until ready to use.
For Chocolate Walnut Butter: In a small dry skillet over low heat cook and stir 1/4 cup walnuts until golden, 5-7 minutes. Cool. Stir into chocolate butter.
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Category: Butter
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Chocolate Butter 2
Stir together the cocoa powder and confectioners sugar. Sift the mixture over a piece of waxed paper. In a medium bowl, using a hand-held electric mixer set at medium speed, beat the butter until creamy. Add the cocoa-sugar mixture and vanilla. Continue beating for 1 minute or until the mixture is smooth. Pack into a small crock. Serve or cover and refrigerate until ready to serve. If refrigerated, let the butter stand at room temperature for about 15 minutes to soften slightly before serving.
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Category: Butter
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Chunky Apple Butter
Mix sliced apples and applesauce. Add sugar and seasonings. Cook all night or up to 12 hrs. on low. (I use a Crock pot). When finished, pile high on biscuits or homemade bread and freak out!!!
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Category: Butter
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Chutney Sandwich Butter
Combine ingredients and mix until smooth.
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Category: Butter
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Cinnamon Apple Butter
Combine apples and 8 cups water in a heavy stockpot, over a medium flame bring to a boil, reduce heat, and simmer for 2-3 hours, until soft drain well strain apples through a fine sieve, pressing to extract all of the pulp discard skins combine sieved apples, sugar, vinegar in a deep roasting pan bake @ 325 degrees for 5 hours, stirring every 15-20 minutes add cinnamon candies-mix well bake @ 325 degrees for 1 hour, until thickened remove from oven, cool cover and chill or process into canning jars serve warm, chilled, or at room temperature.
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Category: Butter
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Cinnamon Honey Butter
Mix all ingredients until blended, using a mixer. Makes 3 half-pound units of spread which can be frozen if necessary. Use as spread on coffee cakes or on just plain toast!
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Category: Butter
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Clarified Butter
Heat butter in a heavy saucepan, over a moderate flame skim the froth from the surface carefully pour off the clear melted butter into another container, leaving the milky water in the bottom of the saucepan use as desired.
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Category: Butter
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Corn Roasted with Herb Butter
Combine all ingredients Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter.
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Category: Butter
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Boursin Cheese
Process all ingredients together in good processor blender. Pack into crocks of form into logs and serve with crackers.
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Category: Butter
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Parmesan Chicken
Heat oven to 400-degrees F. spray 15X10X1-inch baking pan with no stick cooking spray.
Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan.
Bake 20 to 25 minutes or until tender.
Makes 6 servings.
SPICY: sutstitute 1/8 to 1/4 teaspoon gorund red pepper fro black pepper. Variation: Brush with Miracle Whip or mayonnaise instead of butter. Prep time 5 minutes
Cooking time 25 minutes
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Category: Cheese
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Appetizer Cheese Ball
Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.
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Category: Cheese
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Backyard s Jalapeno Cheese Grits
Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a preheated 350 degree oven for 25 minutes, or until set. Serve immediately.
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Category: Cheese
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Baked Brie with Carmelized Onions
1. Prepare caramelized onions:
Melt butter in large skillet over medium high heat. Add onions, saute until just tender. Add thyme, reduce heat to medium and cook until onions are golden, stirring often. Add garlic and saute two minutes. Add 1/4 cup wine, stir until almost all liquid has evaporated. Sprinkle sugar over onions and saute until soft and brown. Add remaining wine and stir till liquid evaporates. Season to taste with salt and pepper.
2. On lightly floured board, roll out pastry to 1/8Ó thickness.
Transfer to a baking sheet.
3. Halve Brie horizontally. Place one half of Brie, cut side up, in middle of pastry. Top with caramelized onions. Cover with other half of Brie, cut side down.
4. Draw pastry up around brie, holding corners. Tuck edges in and twist corners together to form bundle.
5. Beat egg yolk with 1 tsp water and brush on pastry, avoiding edges.
6. Bake at 425¼ for 20 minutes or until golden and puffed. Let Brie
stand in pan on rack for 20 minutes for runny cheese or 40 minutes for thicker cheese.
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Category: Cheese
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Baked Cheddar Toast
In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot.
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Category: Cheese
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Baked Corn Chex n Cheese Custard
Preheat oven to 325 degrees F. Saute green pepper and onion in butter until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal. Pour into buttered 2-quart casserole and top with remaining cereal. Bake, uncovered, 45 to 50 minutes or until set. Cool 10 minutes before serving.
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Category: Cheese
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Baked Goat s Cheese Log With Prawns and Basil
Mix the garlic and basil with a pinch of salt. Pound the nuts in a pestle and mortar; add the oil, basil and garlic mixture. Stir in the Parmesan and prawns. Cut each sheet of fillo in half and place a cube of goat's cheese in the centre. Spoon over the basil mixture. Brush edges of pastry with melted butter and wrap up to form a parcel. Place on a baking sheet, brush with butter and bake at 200C (400F) mark 6 for about 20min. Serve warm with salad leaves.
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Category: Cheese
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Basil cheese torta with red bell pepper strips and pine nuts
Mix cream cheese and butter with a fork; add pesto and mix well. Line a small (3-cup) loaf pan or bowl with plastic wrap, leaving several inches of overhang on each side. Make a thin layer of provolone slices on the bottom and partially up the sides. Spread 1/3 of the pesto mixture over the cheese; artistically arrange 2 or 3 sun-dried tomatoes, 4-6 bell pepper strips, and about 1 tablespoon toasted pine nuts over the pesto. Repeat layers until all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers. Chill overnight or for several days. Serve at room temperature on a platter wreathed with fresh basil sprigs. Additional toasted pine nuts, sun-dried tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs may be used as garnish. NOTE: Torta may be presented inverted or not. Keeps several weeks refrigerated. Although best served at room temperature, it slices best chilled. I like to serve it on a platter adorned with grape leaves and small clusters of red and white grapes.
VARIATIONS:Use lemon pesto; substitute= slivered toasted almonds for the pine nuts; omit the sun-dried tomatoes and add 1 teaspoon lemon zest to the cream cheese mixture. Use purple pesto; omit the red pepper if desired and increase the sun-dried tomatoes. Use cinnamon basil pesto; omit the sun-dried tomatoes and the red peppers if desired, and use pecans instead of pine nuts.
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Category: Cheese
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Blender Souffle
(May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees.
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Category: Cheese
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