Easy, cheesy!!!

Somewhat in contrast to the tart sweetness of the Nantucket Pie of a few days back is the warm comfort of another of my fall/winter favorites, cheese wafers.

I say cheese wafers as if the plural applies only to the number of wafers made at any one time, but this recipe is so simple, and the variations and adaptations so manyfold that wafers, the plural, applies in both senses.

The recipe linked here is quite basic, and is one I attribute to my wife’s having volunteered at the 1886 Cafe and Bakery in Austin, Texas. With so few ingredients, minimal equipment requirements, and a surprising crispy crunch, it’s a quick fix to any need or desire for a holiday tid-bit. For cheese lovers, it’s a must; and for those looking for something readily and easily adapted to other tastes, it’s a dream come true.

And when you don’t want to bother with a grilled cheese sandwich with your tomato soup, here’s your answer!

Without going into the particulars (you can find those in the recipe), all that’s required to make these is cheese, butter, flour, a pinch of salt, and crisped rice (okay, Rice Krispies). Make it once, and you’ll quickly see how quick, fun, and delicious the originals and the following are.

Variation 1 – paprika. Once the wafers are on the baking sheet, dust them with some paprika. Smoked is better, but any will do.

Variation 2 – a bit of kick. Before you start blending (squishing) the cheese, butter, flour, and salt, add some cayenne pepper (anywhere from a teaspoon to a scant tablespoon works, but start on the lower end of the heat index), and omit the crisped rice. Honestly, and depending on your taste/preference, any favorite dried chili powder is a candidate. Cracked black pepper works, too.

Variation 3 – chipotle. In lieu of the cayenne, add some chipotle powder. Again, start at the lower end and work your way up to your tolerance/desires. You can also just dust them as you would with paprika.

Variation 4 – olives. My mother gets credit for this version, and it was her recipe for these that alerted me to the opportunities presented by this culinary canvas. Using the same amout of dough you’d use for a wafer, use your fingers to flatten the dough and then form it around a small pitted olive, stuffed or plain. Baking instructions stay the same.

Variation 5 – pecans. In lieu of the crisped rice, add some chopped pecans. You don’t need to toast them – the baking takes care of that. Alternatively, just push a pecan half into the top of each wafer before baking. The visual pop is nice.

Here’s hoping you’ll give these a try. Don’t be afraid to share your own variations. There’s no such thing as too much of a good thing, so let’s spread it around!

Enjoy!!!