During my snow-imposed hibernation, I've been going through food photos (a few of which I have no idea what the dish was!!), I came across this delicious nibble that I made at Christmas and forgot to share with you. When I came across it, I remembered that I'd stuck a dozen of them in the freezer, formed but unbaked. I pulled them out and popped them in the oven in their frozen state and was quite pleased with the result. In fact, the next time I make them I'll do them ahead and bake them just before guests arrive.
There is a shop in my hometown in Virginia that always has nice tins of cheese biscuits when I visit in October. I always bring some back with me. Never one to toss out a pretty tin, I had the perfect storage container. You don't have to wait until Christmas to enjoy these tasty morsels. They would be perfect on a cheese and fruit tray, with a steaming bowl of soup or as an accompaniment to a nice glass of wine.
Cheese Krispies from the San Francisco Junior League Cookbook and me
1/2 pound butter, softened
1 pound extra sharp cheddar cheese, grated
1 tsp salt
1 fairly heaping tsp cayenne pepper (or to taste)
2 cups flour
2 cups Rice Krispies
350 degree oven
1. Using a stand mixer (easier than by hand), mix the butter, cheese, salt and pepper together.
2. Blend in the flour and Rice Krispies.
3. Form into balls the size of walnuts and place on an ungreased cookie sheet.
4. Using the tines of a fork, flatten each ball.
5. Refrigerate until well chilled.
NOTE: At this point, you may freeze the flattened balls on the cookie sheet. When they are firm, place into a freezer bag. When ready to bake, transfer to an ungreased cookie sheet and bake frozen.
6. Bake for 10 to 12 minutes until just golden around the edges. Do not brown.
7. Serve warm or store in a tightly covered container.