LOOKING for: cheese puff appetizer

debbiez1209August 9, 2008

I had a friend who made the best cheese puff appetizers that I ever tasted. Can't find the friend, so no chance to get the recipe. If I describe it, I am hoping someone will know what I am describing.

She would make a cheese mixture of butter, cheese, dill, and some other ingridients. Then, she would take a loaf of white bread, and remove crust. She would take three slices at a time, and quarter them. Then, she would spread the cheese mixture between the layers and on the sides and top/bottom. She would immediately freeze them. The recipe would make a ton, so she would take out of the freezer as many as she wanted, and then bake them in a toaster oven. Has anyone ever heard of these?



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This is similar but used an unsliced loaf instead of stacking 3 together.
1 lb loaf unsliced white bread
1 stick butter
1/4 cup grated Mozzarella
1/4 grated sharp Cheddar
1/4 cup grated Swiss cheese
3 oz pkg cream cheese, softened
1/2 tsp dry mustard
1/8 tsp cayenne
Pinch of salt
2 egg whites

Trim & discard the crusts from the top, bottom & sides of the loaf. Cut the bread into 1" cubes. Set aside. In a saucepan, combine the butter & cheeses. Sitr over moderate heat until melted. Add the mustard, cayenne & salt. Remove from the heat. Beat the egg whites until stiff. Fold into the cheese mixture. Using a fondue fork or skewer, spear the bread cubes one at a time & dip into the mixture until well coated.
Arrange the cubes on a baking sheet & freeze immediately until firm, preferably overnight. Remove the puffs from the baking sheet & store in plastic bags in the freezer until ready to use. At serving time, place the frozen cubes on a baking sheet (I cover the sheet with parchment or foil) & bake in a preheated 400° oven for 10 minutes, until nicely browned.~~Gatherings
NOTE: I've varied the types of cheese with this recipe.

    Bookmark   August 9, 2008 at 6:17PM
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This is a recipe that I like........was given to me by a gal I worked with one summer:
Dilly Cheese Squares`
1/4# butter
1 jar Old English Cheese spread
1/4 tsp onion powder
1/4 tsp Tabasco sauce
1/8 tsp Beau Monde seasoning
1 1/2 tsp dill weed
Mix all ingredients and beat for 5 minutes.
Spread on thin sliced Pepperidge Bread with crusts removed.
Bake at 350° for 10 minutes. May freeze bread after spreading with cheese mixture and go right from freezer to oven.

    Bookmark   August 11, 2008 at 1:31PM
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You could always add dill to these:


6 to 8 oz. shredded cheese (use your favorite)
1 egg, beaten
1 tsp. dry mustard
Salt & pepper
4 slices of bread

Preheat the oven to 375° F. Butter the bread on one side & place on a baking sheet (ungreased). Mix cheese, egg, mustard, salt, and pepper together. Spread thickly onto the buttered bread. (The recipe says to cut each slice into 4 triangles, but this is easier done after cooking & isn't really necessary.) Bake for about 10 minutes or until puffed and golden brown. Serves 1 - 4 depending on appetites.

From The Really Useful Vegetarian Student Cookbook. London: Mehehurst Limited, 1995, p. 146. ISBN 1-85391-549-2.

    Bookmark   August 13, 2008 at 7:27AM
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I use the same recipe as Ginger and they get rave reviews. I have found when dunking the bread that I go through the cheese mixture fast. I haven't made them enough to improve on that...

Was your friend Jane S.? She used to live around here and has moved a few times so just wondering...it can be a small world!!

    Bookmark   August 20, 2008 at 12:21PM
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