Famous Cheese Ring Recipes

Steps:

• In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.
• Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.

Steps:

• 1. Mix all ingredients except preserves together and press into a 1 quart mold. Chill. Serve with the strawberry preserves in center of the ring along with crackers.

Steps:

• Preheat the oven to 375˚F (190˚C).
• Unroll cans of dough, separate into triangles.
• On a large cookie sheet, place a bowl in the center (about 5 inches [12cm] in diameter). Arrange the triangles in a ring around the bowl, dough should overlap.
• Layer cheese, pepperoncinis, basil, salami, ham, prosciutto, and provolone on each triangle closest to the ring.
• Season with salt and pepper.
• Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
• Bake for 30 minutes or until the dough is golden brown.
• Serve with olive oil and balsamic.
• Cool 5 to 10 minutes before cutting into serving slices.
• Enjoy!

Steps:

• In a small bowl, dissolve yeast in warm water.
• In a saucepan, heat milk, butter, salt and sugar to lukewarm. Add 4 cups of cheese gradually and stir until cheese and butter are melted. Pour into a large bowl and when lukewarm, add yeast mixture and 2 cups semolina flour.
• Work the mixture with a wire whisk until smooth then add caraway seeds and dry mustard. Mix. Batter will begin to thicken and take on a grainy look. Add 1/2 cup of cheese. Mix.
• Add 3 cups bread flour, gradually, stirring with a wooden spoon. Dough will be sticky.
• Turn out on a floured surface and knead until smooth and elastic, gradually adding remaining 2 cups of flour.
• If you want to make a braided loaf, shape the dough into 3 balls of equal size and roll out each ball into an 8-inch-by-12-inch rectangle with rolling pin. Starting two inches from the top, slice each rectangle into three equal-size strips. Loosely braid the strips on each rectangle. Pinch the braided ends and form a circle with each piece of dough by connecting it with the other end. This will yield three rings. (If you want a nonbraided ring, simply roll out the three equal-size dough balls into loaves in the shape of French bread, and make a ring.) Make slashes on top of the ring with a sharp knife.
• Place dough rings on baking sheets dusted with cornmeal and let them rise until doubled.
• Bake at 350 degrees for one hour, until a hollow sound is heard when the bottom is tapped.

Steps:

• Combine cheese with mayo, chopped nuts and onions.
• Mix in black pepper and cayenne, and blend thoroughly.
• Press into a 3-cup ring mold.
• Refrigerate for at least 2 hours.
• To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.

Steps:

• Preheat the oven to 325 degrees F.
• Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
• In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
• Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
• With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.

Steps:

• Place cheese, pecans and green onions in a large mixing bowl and stir to mix.
• Add mayonnaise and stir until throughly and evenly mixed. (May wish to use a hard, scoop type spatula.).
• Spray tube or bundt pan lightly with no-stick cooking spray.
• Scoop cheese mixture and place it into the pan, gently pressing mixture evenly around tube.
• Refrigerate at least 4 hours before serving.
• To serve:.
• Invert the ring onto a plate and drizzle raspberry chipotle sauce (I use Fischer Weiser "The Original Roasted Raspberry Chipotle Sauce) evenly over the ring. May add more sauce if needed. Garnish with parsley, fresh raspberries and/or sprigs of mint if desired. Also looks very pretty sitting on a bed of ruffled lettuce.
• NOTE: If the ring does not come out easily, run hot water in the kitchen sink and let the pan sit in water for a couple of minutes. Make sure the water is not too deep or it will run into the cheese ring!

Steps:

• Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.