Downunder Cheese Puffs

Missy Wombat's Note:

These are not popovers and have nothing to do with bread. These are very quick snacks that you can whip up during commercial breaks when you are watching TV and you feel like something cheesy. Vary the taste with different types of cheeses.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 18

• 1 egg
• ½ cup milk
• 1 cup flour , sifted
• 2 teaspoons baking powder
• 1 pinch salt
• 2 cups cheese , grated

Directions:

1. Beat the egg in the milk; mix together with the flour, baking powder, salt and grated cheese.
2. Put large teaspoonfuls on a cold greased tray.
3. Bake for 10 minutes in a hot oven 400 degrees Fahrenheit (200 degrees Celsius).

Reviews

[Satisfied Kris]

My God Donna! do you realize what you have here? This is a basic recipe that can be taken into 100 directions! I followed your recipe exactly, used mild cheddar, they were okay, but the cheese I selected was too mild. Next time I'm using sharp cheddar. You could also throw in a little onion, dill, green peppers, etc. Or you could use swiss cheese instead of cheddar, maybe with chopped almonds. (just ideas) Make them a tad smaller and you have an excellent fast, easy appetiser. This recipe is a definite keeper and it's going in my recipe box immediately. BTW I made 30 appetiser sized puffs out of this recipe and only had to grease the pan once.

[~SwoR~]

These are fast and easy. A great snack or appetizer if you can stop eating before you are full. I followed the recipe except I added a few dashes of tabasco and a little garlic powder. A winner in my book...recipe book that is.

[Michelle S.]

The fact that other reviewers rated this so highly made me want to play with this right away. These are so easy to whip up and taste glorious. I made 2 batches; the first one as the recioe is written, and to the second one I added 1/4 c. each chopped black and pimento stuffed olives and a good dose of cayenne pepper. SO GOOD! It was like the cheese pastry olive balls without the work! The cheese of choice was a sharp Cheddar. Thanks Donna for the recipe. I will make this often!