Friends Drift Inn Farm – Recipes
Easy Cheese Wafers Appetizers
Tailgates or Bridal Showers A Savory Appetizer
Cheese Wafers were staples for cocktail parties, bridal showers, the alumni tea, and Saturday afternoon tailgates back in my college days.
Ruth Ann Palumbo brought them to our sorority house during finals week, for a savory alternative to sugar buzz.
Call me old fashioned, but I love these cheesy morsels. Adorned with pecan halves, these look like they belong on the dessert table. Once you try them, you’ll know they belong in your entertaining arsenal.
Save the cayenne for Easy Spicy Cheese Straws. A hint of garlic gives cheese wafers a unique identity.
This is one of those recipes you have you let chill two hours. I mix dough the night before, and then bake day of event. They are easy to make, and refrigerator time is but a minor inconvenience.
Cheese Wafers will store for a couple of days. Will they last longer? I don’t know. They just vanish. I especially these served alongside Kentucky burgoo and a pour of bourbon.
Cheesy Buttery Pecan Wafers
Inspired by Ruth Ann Palumbo and Southern Living
Appetizer Recipe, Southern Food, Cocktail Party Food
- 2 cups shredded sharp Cheddar cheese (please shred you own it makes for a better consistency) We like Kenny’s Cheese
- 1 cup softened unsalted butter, organic preferred
- 2 cups all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon celery salt
- ¼ teaspoon freshly ground black pepper
- 2 cups puffed rice cereal organic preferred (It helps if you smush this a little before adding to the mix)
- pecan halves
1. Mix cheese and butter together.
2. In separate bowl aerate (run a whisk through) flour, garlic powder, celery salt and black pepper.
3. Add to the cheese mixture.
4. Add rice. I use my hands to work this in. Mixture will be VERY crumbly. Just make sure you mix well.
5. Chill for 2 hours, covered in the refrigerator. NOTE: I chill overnight.
6. Line 2 cookie trays with parchment paper. (I keep 4 trays going – 2 in and 2 out)
7. Preheat Oven to 350°.
8. Use hands to roll 1 inch balls, squeezing to make sure they stick together.
9. Place on cookie sheets.
10. Top each with a pecan half. Press these down but not hard; kind of like tucking in a baby. As you flatten these, the edges will get little nooks and crannies. That’s a good thing.
11. Bake 10 – 15 minutes, until edges just barely brown. Wafers should feel dry.
Experts cool these on a rack. I just flop them on a serving platter. Serve at room temperature.
Store at room temperature. Use an airtight container, placing paper between layers.
Notes and Observations:
I never get tired of these little morsels! I love them with soups and stews. They add a little extra “bonus” served alongside a salad. I even enjoy these as an afternoon snack with a cup of tea. And need I mention that these are wonderful as savory appetizers at cocktail parties?
Makes about 6 dozen
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