13 oz x-sharp cheddar cheese
1/2 cup butter
1/2 cup corn oil margarine
1/4 tsp salt
1/2 tsp cayenne pepper (to taste)
3 cup all-purpose flour
1 pecan halves (optional)
Directions
Grate cheese and mix with softened butter, margarine, salt and pepper
until light. Add flour and mix thoroughly (you may need to get your
hands into the mixture to incorporate all the flour). Form the
mixture into 3 or 4 rolls, about the diameter of a quarter. Wrap each
in aluminum foil and chill overnight. The next day, cut into thin
slices and press a pecan half on top of each, if you wish. Bake on
ungreased cookie sheet at 350ø to 375øF for about 15 minutes or until
the edges are lightly browned. Can be made 3 to 4 days ahead and
stored in airtight container.
Note: If desired, add 1 cup of finely chopped pecans to dough. Small
portions of the dough can be rolled into marble-sized balls, put on
ungreased cookie sheets, flattened with a fork and baked at 350øF
until lightly brown around the edges.
Servings: 60 servings
Cheese Wafers Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
Written recipes as a concept can be tracked back into history, in fact as far back into recorded history as the early Egyptians, and maybe even further. In practice though, sadly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the meals were divided into starters, main course and desserts, a very modern way of dining. This early Roman chef tells us how the Romans used a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. As our culinary historical trip moves to more modern times there are a couple of books from the 1300s : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that we all know today, but instead recipes for the types of food cooked for the rich and powerful of the time. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for a torrent in recipe books, most of which are now in private libraries. Over the following few centuries, the wealthy families of Wesstern Europe strove to lay on the best banquets, and consequentially chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing the recipes of their peers. By the arrival of the twentieth century, recipe publications are starting to become popular due to better eduction, leisure time and having more money to spend. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Cheese Wafers recipe.
