A Year-Round Guide to Franklin and Nantahala

Yield: Approximately 100-150 daisies. 1 pound butter 1 pound sharp cheese, finely grated 1 can (3 ounces) Parmesan cheese 4 cups all-purpose flour 3 teaspoons salt 1 teaspoon cayenne pepper

Madison County Championship Rodeo

Yield: Approximately 100-150 daisies. 1 pound butter 1 pound sharp cheese, finely grated 1 can (3 ounces) Parmesan cheese 4 cups all-purpose flour 3 teaspoons salt 1 teaspoon cayenne pepper

Rosemary and Goat Cheese Strata

Yield: Approximately 100-150 daisies. 1 pound butter 1 pound sharp cheese, finely grated 1 can (3 ounces) Parmesan cheese 4 cups all-purpose flour 3 teaspoons salt 1 teaspoon cayenne pepper

Cheese Daisies

Yield: Approximately 100-150 daisies.

1 pound butter
1 pound sharp cheese, finely grated
1 can (3 ounces) Parmesan cheese
4 cups all-purpose flour
3 teaspoons salt
1 teaspoon cayenne pepper

Cream butter, then add finely grated sharp cheese and Parmesan cheese. Blend and beat until light and fluffy. Sift flour with salt and cayenne pepper. Add to creamed mixture. Blend well. Put through a cookie press (or drop by spoonfuls) onto a cookie sheet. Bake at 325° for about 15 minutes. 


To order the cookbook Keys to the Kitchen: Gracefully ReKeyed, call Cathy Whichard at (252) 946-6905.

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This story was published on Jan 10, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.