More Savouries:
Parmesan Puffs:
1/2 c milk
1/2 c water
1/2 c butter
1 c all-purpose flour
3 eggs
1 1/2 c freshly grated Parmesan cheese
1/2 tspn cayenne pepper
2  tblsp chopped fresh dill (optional)
Preheat oven to 400 degrees. In heave saucepan, mix milk, water and butter over high heat until butter melts. Add flour all at once  and beat well until mixture leaves sides of pan and forms a ball.. Let cool to warm, then add eggs, one at a time, beating well after each addition.. Stir in Parmesan and cayenne. Add dill if using. Drop by spoonfuls on greased cookie sheet. Bake for about 20 minutes or until golden.
Makes 18 to 24 larger puffs and 36 to 48 smaller, hors d'oeuvres size puffs.
Cheese Herb Pretzels:
1 c all-purpose flour
2 tblsp grated Parmesan cheese
garlic powder
1/4 tspn or dried herb of your choice i.e. oregano, basil etc.
1/2 c butter
1 c shredded sharp cheddar
2 to 3 tblsp cold water
Preheat oven to 425 degrees.
Stir together flour, Parmesan cheese, garlic powder and herbs. With pastry blender cut in butter until mixture resembles fine crumbs. Stir in cheddar cheese.
Sprinkle water of flour mixture, 1 tblsp at a time and stir lightly with a fork until dough holds together. Gather into a ball, divide in half and cut each half into 12 pieces. Refrigerate dough if it becomes too soft.
Place each piece of dough on lightly floured board and with palms of your hand gently roll into a 11 inch strand. Twist each strand into a pretzel, place slightly apart on ungreased baking sheet and bake until golden (about 12 to 14 mintues) Place on rack to cool.
Freeze for up to a month and recrisp while still frozen in 350 degree oven for 5 to 7 minutes.
Makes  2 dozen appetizers.
Sesame Cheese Wafers:
2/3 c softened butter
1/2 c shredded sharp ceddar cheese
1 egg
1/8 tspn  cayenne pepper
1/4 tspn dry mustard
1/2 tson salt
1/2 tspn sugar
1 2/3 c all-purpose flour
1 2/3 c sesame seeds
Preheat oven to 375 degrees.
Beat together butter and cheese, add egg, cayenne pepper, mustard, salt and sugar and beat until well blended. Gradually add flour and stir until smooth.
Divide dough in half and shape each portion into a smooth log about 1 1/2 inches in diameter. Roll each log in sesame seeds until evenly coated. Press seeds lightly into each roll. Wrap rolls and refrigerate  until firm enough to slice easily (for at least 2 hours-up until 24 hours)
Slice dough about 1/4 inch thick and place slices slightly apart on ungreased baking sheet.
Bake until wafer are golden and just firm when touched (10 to 12 minutes) Serve warm or at room temperature.
Maked about 2 1/2 dozen appetizers.
Phyllo Cameo Appetizers:
Prepare cheese filling by combining 1/2 c crubled, firmly packed chevre (goat cheese) with 2 tsp of dry white wine , 1/2 tspn rubbed sage and 1 clove minced garlic. Whirl in blender until smooth. This can be covered and refrigerated for up to one week. Bring to room temperature before using.
Preheat oven to 350 degrees.
Brush two 12 x 15-inch baking sheets with butter. Lay one phyllo sheet on flat surface  and cut in half crosswise  (keep other phyllo sheets covered with plastic wrap to prevent drying) Brush both halves with butter. Fold each in half lenthwise to make rectangles about 4 x 11 inches. Brush with butter. Repeat and shape each rectangle into a cup by pushing dough together. Brush with butter and place on baking sheet. repeat with other sheets. You shoud have 36 cups if you started out with a package of 18 sheets of frozen phyllo pastry.
Bake until light golden (about 15 minutes) At this point you can cool them and store them in airtight container for up to 4 days.
When you are ready to serve them, spoon cheese filling  evenly into centre of cups, bake in 350 degree oven until filling is warm (about 4 minutes) Remove from baking sheets and serve warm. 
If you are looking for something more 'spirited'
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