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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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
