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Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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

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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

Community Cookbook Series

Cheese Daisies

This recipe comes from Keys to the Kitchen: Gracefully ReKeyed, which was published in 2008 by the Episcopal Church Women of Saint Peter’s Church in Washington.

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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

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.