I wanted to dress up a grilled cheese sandwich and went around the kitchen picking up things – some good homemade raisin bread, Havarti cheese, a small amount of jam left in the jar, a tart apple, and butter. This was definitely a welcome change from the usual cheddar cheese sandwich.
HAVARTI, APPLE AND JAM SANDWICH
For each sandwich:
1 Tblsp. butter, divided
½ Golden Delicious tart apple, sliced 1/4 inch thick
2 slices raisin bread*
1 slice Havarti cheese
1 Tblsp. jam or apple butter
In a small skillet, melt 1 tsp. butter and add apple slices. Cook apples until light brown on each side and fork-tender. Set aside.
*My favorite raisin bread
Wipe out skillet and place on burner over medium heat. Butter a slice of bread, add a slice of cheese and the jam.
Place the apple slices on top of the jam and add the remaining slice of bread, buttered side up.
Place the sandwich in the skillet and brown on each side until cheese is melted.
Makes one delicious sandwich.
I first made these muffins in 1998. I had bought a muffin cookbook to send to my daughter-in-law in St. Louis, but first copied recipes that appealed to me. These muffins are very good, just a tiny bit of sweetness and the flavor of cheddar cheese along with raisins and crunchy nuts. I consider two of these small muffins as a good serving for a breakfast treat. They are also nice to serve along with summer salads.
I have a note in my binder: “January 23, 1998 – This is one of David’s (my husband) favorites. Very good.”
BEER CHEESE MUFFINS
1/2 cup beer
1/2 cup raisins
2 Tblsp. oil
1/3 cup granulated sugar
¾ tsp baking soda
1/4 tsp nutmeg
1-1/4 cups all-purpose flour
2.5 oz shredded cheddar cheese
1/2 cup chopped nuts
Preheat oven to 375 degrees F
Grease 12 muffin cups or insert paper or silicone liners
In small pan heat beer to boiling. Remove from heat, add raisins and let cool.
In a medium bowl, whisk together the egg, oil and sugar. Whisk in the soda, nutmeg and salt.
Stir in the beer/raisin mixture and flour. Stir in the cheese and chopped nuts.
Divide the batter between 12 muffin cups and bake in preheated 375 degree F oven for 15 minutes. Muffins should be golden brown on top and a tester inserted in the center of one muffin should come out clean.
Allow muffins to cool in the pan for 7-10 minutes.
Remove muffins from pan or silicone liners and allow to continue cooling on a wire rack.
Yield: 12 small muffins
These muffins are delicious warm from the oven and can be warmed a few seconds in the microwave if necessary.
Tag; cook,cooking,recipe,recipes,baking,quick bread,muffins,beer,cheese,cheddar,nuts,raisins,breakfast,lunch
I adapted this recipe from one I found in an old Specialties of Indiana cookbook. It’s a very light entrée – nice for lunch with a small salad.
SWISS TOMATO BAKE
- 1 cup cracker crumbs (Club crackers)
- 2 Tblsp. melted butter
- 1 cup of halved cherry tomatoes (or tomato slices)
- 2 eggs
- 2 Tblsp. minced dry onions
- ¾ cup sour cream
- ½ tsp. salt
- Dash of black pepper
- 2 cups of shredded Swiss cheese (8 oz.)
- Sprinkle of smoked paprika
Preheat oven to 375 degrees F
In an 8 inch pan place cracker crumbs and melted butter Stir crumbs and butter together until blended, then press onto the bottom of the pan. Place tomatoes on top of crust.
In a small bowl, whisk the eggs until slightly beaten. Add dry onions, and sour cream, salt and pepper.
Whisk until blended thoroughly. Stir in the shredded Swiss cheese. Spread this mixture over the crust and tomatoes.
Sprinkle lightly with smoked paprika.
Bake @ 375 degrees F for 25-30 minutes. Remove pan to wire rack and let stand for 5-10 minutes before serving.
4 lunch-sized servings
Since this was a light dish, I served it along with a peach cobbler for dessert.
Click here for the Peach Cobbler recipe
I first made this recipe in 1993, adapted from one in Susan Branch’s Heart of the Home, 1988. It became a favorite lunch for my two daughters and me, served on a split homemade yeast roll.
In 2008, I had made this dish for my youngest daughter’s birthday and since I had some beer leftover, made a good beer bread from an internet recipe (source forgotten). I thought this bread would be ideal to serve with the Welsh Rabbit – sturdy enough to stand up under a generous helping of this delicious cheese concoction. It turned out to be the perfect combination. The recipe for Welsh Rabbit makes 4 helpings (could easily be doubled) and the bread recipe makes 8 large rolls (leftover rolls are good for dishes like Mom’s Tuna Melt and Balsamic Chicken Melt – or simply toasted for breakfast.
EASY BEER BREAD ROLLS
- 3-3-1/2 cups all-purpose flour, divided
- 3 Tblsp granulated sugar
- ½ tsp salt
- 1 package dry fast-acting yeast (1 Tblsp)*
- 8 oz. beer, room temperature
- 1 Tblsp butter
- 1 egg, room temperature
*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water. Rising time is cut in half
In a mixer bowl, place 1 cup all-purpose flour, granulated sugar, salt and yeast. Blend.
Heat beer and butter in microwave to 130 degrees F.
Insert paddle beater and add beer/butter mixture to flour mixture. Mix on medium speed for 3 minutes. Add egg and beat for 30 seconds more.
Insert dough hook and add 1 cup of flour and beat at medium speed. Continue beating for 6-1/2 minutes longer, adding additional flour as needed until dough is elastic and no longer sticky.
Place dough in a large greased bowl, turn once, cover and let rise in a warm place for 30 minutes.
Punch with your knuckles to deflate dough and divide into 8 pieces …
and form each piece in your hand to make a rustic roll about 3 inches diameter.
Place on a greased baking sheet, cover and let rise in a warm place for 30 minutes. Preheat oven to 375 degrees F.
Bake @ 375 degrees F for 12-14 minutes until bread is browned over the top surface. Cool on a wire rack.
- 1 lb. sharp cheddar cheese, diced
- 2 Tblsp. butter
- 1 tsp. dry mustard
- ½ tsp. Worcestershire sauce
- dash cayenne
- 2 eggs, slightly beaten
- 8 oz. beer, room temperature
- 4 Easy Beer Bread Rolls, split and toasted
My first step is to get out my vintage Kreamer copper-bottom double boiler which I bought at an antique store about 30 years ago.
Melt cheese & butter in top of double boiler over simmering water.
Stirring constantly, add mustard, Worcestershire, and cayenne. Beat in egg; stir in beer, and stir until hot. Do not boil. Serve over split, toasted Beer Bread Rolls. Serve piping hot.
Note: Leftover Welsh Rabbit can be used to supplement cheese in any dish such as macaroni and cheese or added to a cream soup.
I found this recipe in a magazine in 2002 and we all enjoyed it. It’s a nice supper dessert – not too rich but very good.
CINNAMON APPLE CHEESE TORTE
- 1/3 cup butter, cut in small pieces
- 1/3 cup granulated sugar
- 1/2 tsp vanilla
- 1 cup flour
- 1/8 tsp. ground cinnamon
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 egg
- 1-1/2 tsp. vanilla
- 4 cups thinly sliced peeled tart apples (Golden Delicious)
- 1/3 cup granulated sugar
- 1/4 tsp. ground cinnamon
Preheat oven to 400 degrees F. Butter bottom and up 1 inch of sides of a 9-inch springform pan.
To make the crust:
By hand, mix butter, sugar, vanilla, flour and cinnamon. Press onto bottom and 1 inch up sides of the prepared springform pan.
To make the cheese filling:
Beat together the cream cheese and sugar. Add egg and vanilla. Spread filling over unbaked crust.
To make the apple topping:
Toss apple slices, sugar and cinnamon.
Arrange over filling.
Bake @ 400 degrees F for approximately 40 minutes or until apples are tender and crust is golden brown. Cool in the pan on a wire rack for 10 minutes.
Remove sides from pan and continue cooling on the rack.
8 servings. Good at room temperature or chilled. Store leftovers in refrigerator.
I found this recipe in 1990 in a publication called Blue Ribbon Gazette, a collection of winners from county and state fairs all over the country. The lady who submitted the recipe cautioned that Solo apricot filling should be used, not jam or preserves, to keep the filling from seeping out too much. I can attest to that, since I tried other products and found Solo to be the best.
The cookies won a ribbon at the Ohio State Fair and a Blue Ribbon at the Hamilton County Fair (Cincinnati) in 1990, and have become a favorite of my daughters for every holiday – Christmas, St. Nick, Valentine’s Day, birthdays.
APRICOT CHEESE DAINTIES
- 1/2 cup margarine (I like Imperial)
- 1 cup grated sharp cheddar cheese
- 1-1/2 cups all-purpose flour
- 1/4 tsp. salt
- 2 Tblsp. ice water
- 1/2 can of Solo Apricot Filling
Preheat oven to 375 degrees F.
Cream the margarine and cheese until smooth. Add flour and salt, mix together until blended. Add water and stir with a fork until the mixture forms a ball. Divide dough in half, roll one portion 1/8″ thick (like pie crust) on a lightly floured surface and cut with a floured 2″ cutter.
Place cutouts on an ungreased cookie sheet. Place 1/2 tsp. of apricot filling on each circle of dough.
Roll the remaining portion of dough 1/8″ thick and cut into 2″ circles. Place the circles on top of the filled cutouts, press together lightly and prick with a fork around the edges.
Bake @ 375 degrees F for approximately 10 minutes until cookies are golden brown. Cool slightly and then remove to a rack.
Makes about 1-1/2 dozen cookies.
Note: These cookies are like pie – best the day they are made.
I’ve used several good macaroni and cheese recipes through the years, but this one has become my favorite because, with the use of lower fat ingredients such as milk, cheese and cottage cheese, it is not too bad cholesterol-wise and is still delicious.
SHANNON’S MACARONI & CHEESE
Preheat oven to 350 degrees F.
Spray a 9×9″ pan with non-stick spray
Cook macaroni in salted boiling water for approximately 8 minutes. Drain. Place in large bowl, add cheese and onion.
In a blender or food processor, blend cottage cheese, milk and mustard. Pour over the macaroni mixture. Add salt and pepper. Pour macaroni into prepared pan. Sprinkle bread crumbs on top of macaroni and add a sprinkling of the Parmesan cheese.
Bake for 20 minutes @ 350 degrees F.
Yield: 6 servings
This dish can be made early in the day and refrigerated until time to bake. Add 10 minutes baking time if it has been refrigerated.
We like to serve this macaroni and cheese with salmon patties and scalloped tomatoes.