fancy cheese on crackers

Cookie Press Cheese Appetizers

Cheese Appetisers, originally published in the Mirro Cooky Press instruction and recipe booklet c1950 (I figured I’d spell appetisers both ways to keep everyone happy :P)


Cream cheese, at least 250gm or 8 1/2oz

Crackers or toast cut into fancy shapes

Optional decorations – food colouring

stuffed olives



Mix the cream cheese until it’s soft. Add a few drops of food colouring if you like.

Put the cheese into your cookie press and add the disc of your choice.

Press the cheese shapes onto a baking tray that is not non-stick and sprinkle with paprika.

Put in the fridge for a couple of hours to set.

Using a flexible knife, remove the cheese shapes from the tray (see the video for the technique) and put each one on a cracker.

Garnish with a slice of stuffed olive or dried fruit.

Welsh rarebit, also known as Welsh rabbit.

Welsh Rarebit / Welsh Rabbit

A classic recipe for a highly flavoured cheese on toast dish, Welsh Rarebit. Also known as Welsh Rabbit. This dish is thought to have originated in the 1700’s.


60gm/2oz of cheddar cheese per person

2 slices of toast per person

salt and pepper

mustard powder

Worcestershire sauce

beer – the more flavour in the beer, the better. If you don’t want to use beer you can use milk, an oil-based salad dressing or all three!


Put your cheese into the top of a double boiler over a gentle heat.

Add the mustard, salt and pepper.

Add some Worcestershire sauce.

Once it starts to melt add just enough beer to make it into a thick paste.

Add more beer if necessary once it has fully melted.

Spread the cheese on your toast and brown under the grill (or broiler if you’re in the US)