If there was a manual for Camellia’s Academy of Fine Arts for Polite Society, there would be an entire section devoted to the proper menus for afternoon teas, bridal showers, various receptions and occasional celebratory parties. And, you may count on Classic Cheese Straws making an honorary appearance on each and every menu. Southern Cheese Straws have been the subject of hot debate for decades…every town has at least one sweet soul who takes great pride in producing the very best cheese straws. Okay, it’s not a hot debate, it’s more like a warm undercurrent. Someone remarked recently, ‘Why, I haven’t made a cheese straw since Captain and Tennielle sang Muskrat Love, I never could get them to crisp up like Gaynelle always could.’ I can’t say I blame her!
Here’s why:
- Some say it’s too humid right now for making a decent cheese straw.
- Others think it’s because a certain baker never shared her grandmother’s recipe on her momma’s side, I think it was a deathbed promise.
- Then, some recipes survive, however the oven temperature tends to vary or a critical ingredient is missing.
- Even the fact you must be in possession of a proper cookie press has mysteriously been left out.
- In fact, it must be said- Blessed is the bride who receives a fine metal cookie press at her kitchen shower and-
- Far more than blessed is the southern hostess who has inherited her great aunt Bessie’s cookie press which had her famous cheese straw recipe hidden inside the tube.
I’m not exaggerating here. Classic Cheese Straws are highly prized and the one who literally pressed on through the ages- surviving even ‘Muskrat Love’ persists until this day! Still. I’m not going to tell you my cheese straw recipe is the best, I could get into a lot of hot water! I am going to tell you that this recipe is one of my favorites. And! I personally love southern cheese straws so much that I generally make a double recipe at least twice a year and they’re squirreled away in my freezer. I pull out what I need, put them on an ungreased sheet pan and allow them to thaw slightly and bake as directed. Winter is a great time to make cheese straws, but as my friend who probably does make the best cheese (because she does have a genuine handed down recipe) told me recently…’They won’t get crisp if you bake them on a rainy or humid day’. I agree. Try this recipe- I haven’t left anything out.
Join me in keeping this wonderful tradition alive- it’s an heirloom recipe. It’d be a shame for polite society if the tradition didn’t survive, especially if you live, like I do, where cheese straws are always welcome and the sugar cane still grows.
Love y’all, Camellia
Camellia's Classic Cheese Straws
An old classic cheese straw for teas, showers, receptions or parties!
- 1 pound extra sharp cheddar cheese (grated= *do not use pre-grated cheese! )
- 1 stick salted butter (if you use unsalted add 1/2 teaspoon of salt to sifted flour)
- 2 cups all purpose flour
- 1/2-1 teaspoon cayenne pepper
- 1/2 teaspoon paprika
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In a food processor, grate sharp cheddar and chilled stick of butter- doing this in batches if necessary. Put cheddar mixture in a large bowl, covered with plastic wrap and leave overnight to soften- do not refrigerate at this stage. Sift together flour, cayenne, paprika and salt (if using unsalted butter). With clean hands, mix dry ingredients into softened cheese and butter- mixing very well until mixture is smooth. On ungreased sheet pan, in batches, put dough through a cookie press with a star tip in approximately 4 inch strips. (If you don’t have a cookie press- the dough can be rolled with a bit of extra flour and cut into narrow strips.) Placement is approximately 1/2 inches apart. When sheet pan is filled, chill the pressed dough briefly to retain better shape as they bake.
Preheat oven to 350. Bake 15 minutes, checking after 12 minutes. Cheese Straws should be dried out but not browned. Remove to a wire rack to cook. Keep in an airtight container. Makes 4-6 dozen.
The best cheese straws are put through a cookie press, using the star plate. If you choose another design, adjust cooking time.
* all photographs are obviously mine. Williams Sonoma sells a wonderful sturdy cookie press. I also found several good all metal cookies presses sold on Amazon. *Camellia’s Academy of Fine Arts for Polite Society does not exist- though it’s crossed my mind…
Not a lot of cookies are made here at the cottage. Okay, I make shortbread cookies, they’re my favorite plain and also I’ve have experimented with add ins like pecans or orange zest, have even made a variation with brown sugar and pecans as a unique shortbread, but that’s about it for cookies. I do admit to enjoying bar cookies and the ease of making them,. yet I’ve wanted another cookie to add to my repertoire, if it’s a go to recipe that’s a bit different, with a crisp crumb and a bit of texture added, and of course loaded with southern flavors.
I tweaked the old recipe and what do you know? It’s a really good cookie. World’s Best, who knows? Still. For me to put our name on it- well, it’s has to be good!
A certain type of Southern lady may be thought to be snobbish because she only joins small groups such as sewing circles, book clubs, altar guild or exclusive clubs with limited memberships. I’m here to dispel this ugly rumor. It’s not really about being exclusive, it’s more to do with her ancestor’s obsession concerning proper thank you notes!
If the all occasion blank notecards are hand embellished- well, it’s better…anything that has a personal touch is acceptable when engraved is simply too formal. I personally received a box of beautiful notecards as a Christmas gift, also I had picked up several packages of informal blank notecards during the past year. With snippets of ribbons found while I was putting away holiday packaging, I decided a bit of embellishment was in order for the thank you notes I still need to write- in my cursive writing of course. Using a paper hole punch placed in strategic locations, I threaded ribbon and even hem tape through the holes and tied them in cute bows.
That’s all there is to it. Still. I think they’re just precious. Oh my, how I do run on..Now. While I’m at it… and though it’s electronically transmitted– I hope my image won’t suffer too much for saying ‘Thank you’ to all y’all who have graciously followed this crazy blog in the last three years! You’ve made it so much fun for me, I hope we can continue to bring good things to your inbox in 2019 and hey! We’d appreciate it if you’d tell your friends about us too!
Holiday Parties are rarely sit down affairs… the best gatherings are winter buffets with pickup foods that are easy to pick up and eat and if utensils aren’t required that’s even better! I hope it goes without saying that I love Southern Food. While we generally have iconic pick up foods on hand such as cheese straws, deviled eggs, pimento cheese, toasted pecans, ham biscuits and even tea sandwiches with simple fillings can be assembled in just a few minutes. Still. Some of my favorite southern foods don’t exactly come in pick up form. Southern flavors like sweet potatoes, macaroni and cheese and so many wonderful casseroles. My personal favorite is Squash Casserole; made with summer squash and yellow onions steamed together- bound by eggs and cheese into a wonderful dish that is beloved by all, but certainly not a dish that’s easy to serve for a Winter Buffet. Several years ago, we hosted a party which highlighted southern foods– specifically local cheeses, produce, even preserves, nuts, fruits and honey. A few years later, I decided to have a party at home with even more of my personal southern favorites- Pickled Shrimp to Ham Biscuits to Banana Pudding, Pound Cake and Fried Pies… For this party, I experimented with a sheet pan frittata – which I called Summer Squash Squares. To be honest, I wanted to include foods that made the buffet taste like a sit down dinner. That meant getting creative with the taste of a casserole in pickup form!
Summer Squash Squares were a personal favorite for me that night and I think the guests enjoyed it too! Easy to make, good hot or at room temperature and best of all- no forks required! Here’s how you make a Pick up Food with a Southern Flair!
Summer Squash Squares were served here at the cottage in 2018 for Thanksgiving and transported well as my contribution to a Christmas gathering which was a Winter Buffet, and the name was shortened to Squash Bites! Easy, pretty and quick enough to make for a New Year’s Eve party, a casual football party and would even be appropriate for a bereavement buffet. During the upcoming chilly and dreary months ahead…why not have a few friends over for a Sunday Supper or a Winter Buffet? Okay, okay… I know folks are ready for a break from holiday food now… but surely there will be those days when we just wish the fog would lift! And a Winter Buffet may be just the answer for lifting the spirits and a good excuse to gather again!
We’ve been busy in the kitchen making Christmas sweets and treats! At the same time, we’re in the process of making some much needed renovations to this site – Camellia’s Cottage! Still. Here’s what we’ve been up to- There’s Classic Christmas Fudge-
Camellia's Cottage 