Cheese Wafers
Mrs. Richard D. Pope circa 1970
1 pound sifted flour
1 pound shortening (half butter and half margarine)
1 pound sharp cheese (grated or run through food processor)
1/2 teaspoon red pepper (more if you like it nippy)
pecan halves
1. Sift flour and pepper several times.
2. Work flour gradually into grated cheese and shortening until soft and pliable.
3. Wrap and chill for several hours.
4. Pinch off pieces and roll into marble-size balls. Place on cookie sheet. Press a half pecan into each ball.
5. Bake at 400 degrees for about 8 minutes. Cool on brown paper or paper towels. Do not overcook! Freezes well.
“Yields about 250 small biscuits. This dough can be forced through a cookie press or rolled out on a floured surface and cut with a fancy cutter.”
Cranberry Brie Bites
Nikki Ellegard, WHPD Police Officer
8 ounce tube crescent dough
6 ounces Brie cheese
1/4 cup orange marmalade
1/4 cup whole cranberry sauce
1/4 cup chopped pistachios, pecans or walnuts
fresh rosemary for garnish
1. Preheat oven to 375 degrees and grease a 24-count muffin pan with nonstick cooking spray.
2. Cut the Brie into small, 1 inch squares and set aside in the refrigerator until ready to use.
3. In a small bowl, mix together marmalade and cranberry sauce.
4. On a lightly floured surface, roll out crescent dough to form an evenly sided rectangle and pinch seams together. Cut into 24 squares. Press squares into muffin cups.
5. Add one Brie square to each cup. Drizzle a little of the cranberry sauce mixture on top and around cheese square. Sprinkle nuts on top.
6. Bake for 10-13 minutes or until golden brown and dough is cooked through. Garnish with fresh rosemary if you’d like.
Lisa's Deviled Eggs
Lyndsey Venrick, Winter Haven
12 eggs
1/2 cup your favorite mayonnaise
1 1/2 tablespoons yellow mustard (or Dijon to add a little heat)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon paprika
salt and pepper to taste
Optional: we topped our deviled eggs with fresh dill and pickled onion
1. Boil eggs for 9 minutes. Immediately put into ice cold water to stop the eggs from cooking further. Once cool, carefully peel and halve all eggs.
2. Remove all yolks and add them to mixing bowl. It’s ok if you mess up a few egg whites while peeling and removing yolks. You ideally want more yolks than whites.
3. Add all spices and condiments to mixing bowl. All spices are to taste- have fun with it and add your own spices in! Try curry powder, dill, chili powder- anything! Blend using hand mixer on medium until mixture is light yellow and smooth. Taste and adjust spices as needed.
4. Spoon yolk mixture into egg whites. If you’re feeling fancy, use a piping bag to pipe yolks into the eggs. Garnish with a sprinkle of paprika or other fun toppings and enjoy!
“This recipe is based on my stepsister’s deviled egg recipe- it’s always a favorite at family gatherings. We took that recipe and added tasty toppings. That’s the fun part of deviled eggs- you can literally add any spices or toppings you like to make them your own! Makes up to 24 deviled eggs (depending on how good you are at peeling)”
