Clobbered by Camembert

RECIPES

Cheese and Jam Button Cookie

1 cup white sugar

1 cup butter, softened

1 3-ounce package cream cheese, softened

½ teaspoon salt

½ teaspoon vanilla extract

1 egg yolk

2 ¼ cups flour

1 egg white

1 cup favorite jam

In large bowl, combine sugar, butter, cheese, salt, extract, and yolk. Beat until smooth. Stir in flour. Chill the dough for 4-8 hours or overnight.

Preheat oven to 375 degrees.

Roll the dough into a long tube shape. Cut the dough in slices. Lay on cookie sheet 1 inch apart. Press with spoon. Brush with slightly beaten egg white and add a dollop of your favorite jam.

Bake for 7-10 minutes until golden brown.

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Gluten-Free Cheese and Jam Button Cookie

1 cup white sugar

1 cup butter, softened

1 3-ounce package cream cheese, softened

½ teaspoon salt

½ teaspoon gluten-free vanilla extract or vanillin

1 egg yolk

1 ¼ cups sweet rice flour

1 cup tapioca starch OR potato starch

1 teaspoon xanthan gum

1 egg white

1 cup favorite jam

In large bowl, combine sugar, butter, cheese, salt, extract, and yolk. Beat until smooth. Stir in sweet rice flour, tapioca starch, and xanthan gum. Chill the dough for 4-8 hours or overnight.

Preheat oven to 375 degrees.

Roll the dough into a long tube shape. Cut the dough in slices. Lay on cookie sheet 1 inch apart. Press with spoon. Brush with slightly beaten egg white and add a dollop of your favorite jam.

Bake for 7-10 minutes until golden brown.

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Grilled Breakfast Sandwich

by Delilah

(MAKES ONE SANDWICH)

2 eggs

Dash of Tabasco

3 grinds of the peppermill

2 tablespoons butter

1 green onion, green ends only

2 slices white bread

2 slices (at least 1 ounce each*) Tomme Crayeuse cheese (may substitute cream cheese or Brie)

First prepare the eggs. Crack the eggs into a bowl; whisk to blend. Add a dash of Tabasco and three grinds of the peppermill.

Heat sauté pan on medium high. Grease the pan with ½ tablespoon butter. Chop the green onion ends. Drop the onion ends into the heated butter. Cook for one minute. Add the whisked eggs. Reduce heat to simmer. Stir the eggs until cooked through.

Heat griddle to 400 degrees.

Butter the outsides of each slice of bread using the remaining butter.

Slice the cheese and set aside.

Set the bread, butter side down, on the griddle. Top each side with half of the cheese. Mound the cooked eggs on one side of the bread with cheese. Set the other side of bread with cheese on top. Cook for two to three minutes until the bread on the griddle is a medium brown. Using a spatula, flip the sandwich and cook another two to three minutes.

Pancakes with Gouda and Figs

(SERVES 2)

Pancake Mix [Use grandmother’s pancake mix recipe * see below]

Eggs

Milk

Oil

4 ounces Gouda cheese, cut into 12-16 very thin slices

4-6 figs, stems removed, and then sliced

Make the pancake mix according to directions (below).

Warm the maple syrup by heating a pot filled with water. Set the syrup carafe into the boiling water. Turn off the heat.

Heat griddle to 400 degrees. Make 16 pancakes. After flipping the pancakes, top each with a piece of Gouda cheese. Cook until the underside of the pancake is desired color of golden brown.

Set the pancakes on two plates. Top with sliced figs. Drizzle with warm maple syrup.

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Grandmother’s Pancake Mix

1 ½ cups flour

3 ½ teaspoons baking powder

½ teaspoon salt

1 tablespoon sugar

1 ¼ cups milk

1 egg

4 tablespoons butter, melted

Mix together the milk, egg, salt, baking powder, sugar, and butter. Blend in the flour until smooth.

Heat a frying pan or griddle over medium heat. Pour about ¼ cup pancake mix, using large spoon or ladle, onto the griddle. Let pancake heat to warm brown and flip with a spatula. Brown the other side. Serve hot.

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San Simon Frittata

4 eggs

½ cup Parmesan cheese, shredded

½ teaspoon salt

½ teaspoon white pepper

1 tablespoon plus 2 teaspoons of olive oil

1 turkey sausage, about 4 ounces, diced

2 teaspoons rosemary

¼ cup red onion, diced

¼ cup scallions, diced

½ cup chopped Roma tomatoes

3 ounces San Simon cheese, sliced [may substitute other cow’s milk cheese]

Preheat oven on broil.

Mix eggs and Parmesan cheese, salt, and pepper in a bowl and set aside.

In 8-inch skillet, sauté 1 tablespoon of oil. Toss in diced turkey sausage and rosemary. Sauté on medium high for 3-4 minutes. Drain.

Wipe skillet. Add 1 teaspoon of oil. Toss in onion and scallions. Sauté on medium high for 3-4 minutes until tender.

Add turkey sausage and egg mixture.

Cook, using spatula to lift cooked edges and allow uncooked eggs to ooze underneath, 3-5 minutes.

In separate 8-inch skillet (that can be safely put into the oven), sauté 1 teaspoon of oil. Place hot-oiled skillet upside-down on top of egg mixture skillet. Flip. Cook eggs in new skillet for 2 more minutes.

Pour chopped Roma tomatoes in center of the frittata; spread to edges.

Arrange San Simon on top.

Broil frittata in oven for 3-5 minutes. (Be careful not to burn the cheese.)

Remove from oven (remembering to use a POTHOLDER for hot handle).

Slide frittata onto serving plate.

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Sweet Potato–Nutmeg Quiche

(SERVES 4-6)

1 cup sweet potatoes (canned, or 2 sweet potatoes cooked to tender*)

2 tablespoons brown sugar

1 teaspoon nutmeg, plus a dash

6 ounces (3⁄4 cup) whipping cream

2 eggs

1 pie shell (home baked or frozen)

4 ounces shredded Swiss cheese

Put cooled sweet potatoes in bowl.* Sprinkle with brown sugar and 1 teaspoon of nutmeg.

Mix in cream and eggs. Pour mixture into pie shell.

Sprinkle with Swiss cheese. Dash with more nutmeg.

Bake 35 minutes at 375 until quiche is firm and lightly brown on top.

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Torpedo Sandwich

Urso’s favorite

(MAKES 2)

Torpedo-shaped rolls, 6 each

4 tablespoons mayonnaise (plain; not salad dressing style)

2 teaspoons Dijon mustard

2 teaspoons maple syrup

1 teaspoon ground pepper

1 teaspoon salt

2 green onions, white tips only (or scallions)

8 1-ounce slices maple-infused ham

8 1-ounce slices Jarlsburg cheese

Slice the torpedo-shaped rolls lengthwise.

In a bowl, combine the mayonnaise, mustard, syrup, pepper, salt, and green onion tips.

Slather each side of the torpedo-shaped rolls with the mayonnaise mixture. Top the bottom half with 4 slices of ham and 4 slices of cheese. (At this point, you might desire to heat the bottom half. Place under broiler for 2-3 minutes until cheese is bubbling.)

Place the top half on the sandwich and cut the roll on the diagonal.

Serve with crispy potato chips

*More cheese may be added, to your liking. After all, it is a grilled cheese sandwich.

*Note this recipe is not gluten-free. To make it gluten-free, substitute 1 ½ cups gluten-free flour of your choice and keep the rest of the ingredients the same.

*To cook fresh sweet potatoes: Peel two sweet potatoes. Cut sweet potatoes into quarters. Fill a 6-quart pot three-quarters full of water. Bring to boiling. Set the sweet potatoes into the pot. Cook for 15-20 minutes, until a fork slips into the potatoes easily and comes out. Remove the potatoes and let cool. Mash for quiche.