Remember to keep the dough frozen until you are ready to prepare Mamie’s Famous Cheese Wafers.
Let the roll of dough thaw on countertop for about 10 minutes before slicing. A roll of dough should yield 42 to 48 wafers, depending on how thinly it is sliced. We prefer a good sharp chef’s knife for ease of slicing.
Chilled dough yields the best results. If baking several rolls of dough at one time, try keeping the sliced rounds in the refrigerator until ready for the oven.
Mamie’s Famous Cheese Wafers taste best when prepared the same day they will be served. Baked
wafers stay fresh for several days when stored in a metal tin with a tight lid.
What is your favorite way to serve Mamie’s Famous Cheese Wafers? Plain? Topped with a dollop
of strawberry or raspberry preserves? What about using the dough as a pie crust for your favorite
savory pie or quiche? Some folks like to top their wafers with gorgonzola cheese and dried sweetened cranberries.
Slightly thaw and slice one 14-oz roll of Mamie’s Famous Cheese Wafers into 42 rounds and place on baking sheets. Top each unbaked wafer with a sliver of crystallized ginger. Bake at 350 degrees F for 10 to 12 minutes or until slightly browned. Yield: 42 servings.
- Thanks to The Fresh Market
The Fresh Market created this recipe for their “Fresh Flavors Holiday Book”. All the ingredients are available at The Fresh Market.
Ingredients:
1 14-oz package Mamie’s Famous Cheese Wafers, baked according to package directions
6 slices Nueske’s Applewood Smoked Bacon, chopped
1 ½ cups Cheddar cheese, shredded
8 ounces TFM cream cheese
1 jar Dr. Pete’s Praline Mustard Glaze
Preparation:
Cook chopped bacon in a skillet over medium-high heat until cooked through. In a mixing bowl, combine bacon with cheddar cheese, cream cheese and ¼ cup of Dr. Pete’s Praline Mustard Glaze. Form the mixture into a ball and set on serving platter. Pour the remaining Praline Mustard Glaze over the top. Slice and bake Mamie’s Famous Cheese Wafers according to the instructions on the package and serve with cheese ball.
- Thanks to Lauren Cole
This recipe was developed by Lauren Cole with the Alabama Department of Agriculture. It features three products from companies who participate in the “Buy Alabama’s Best” program. Mamie’s Famous Cheese Wafers are produced by Spring Hill Kitchens in Mobile, the cream is from Barber’s Dairy, and the goat cheese comes from Fromagerie Belle Chevre in Elkmont, Alabama.
Ingredients:
1 14-oz roll of Mamie’s Famous Cheese Wafers dough
3 oz Belle Chevre goat cheese
½ cup plain yogurt
2 T Barber’s Heavy Cream
1 t Italian seasoning mix
Preparation:
Slice and bake Mamie’s Famous Cheese Wafers according to directions on package. Combine 3
oz softened Belle Chevre goat cheese, ½ cup plain yogurt, 2 T Barber’s heavy cream and 1 t Italian seasoning mix. Mix well. Add a dollop of mousse mixture to each wafer, or pipe out of bag. Serve immediately. Yield: 42 wafers.
- Thanks to Katherine Cobbs, Birmingham Magazine
Ingredients:
One 14-ounce roll Mamie’s Famous Cheese Wafers dough, slightly thawed
3 dozen pimento-stuffed green (Manzanilla) olives
Preparation:
Preheat the oven to 350 degrees F. Slice the dough into 1/8-inch slices. On a lightly floured work surface, roll each slice out a bit. Place an olive in the center and mold the dough around it, pressing to seal. Place on a chilled metal baking pan (You can prepare these and hold in the refrigerator and bake just before serving if you wish). Bake in the preheated oven for 12 to 15 minutes until the dough is set and the olive heated through. Eat ‘em all, stuffed; they do not keep like the cooked wafers will. Makes 3 dozen.
