99 Reviews of Downunder Cheese Puffs

From: Satisfied Kris

On Jan 14, 2003

My God Donna! do you realize what you have here? This is a basic recipe that can be taken into 100 directions! I followed your recipe exactly, used mild cheddar, they were okay, but the cheese I selected was too mild. Next time I'm using sharp cheddar. You could also throw in a little onion, dill, green peppers, etc. Or you could use swiss cheese instead of cheddar, maybe with chopped almonds. (just ideas) Make them a tad smaller and you have an excellent fast, easy appetiser. This recipe is a definite keeper and it's going in my recipe box immediately. BTW I made 30 appetiser sized puffs out of this recipe and only had to grease the pan once.

From: ~SwoR~

On Jan 16, 2003

These are fast and easy. A great snack or appetizer if you can stop eating before you are full. I followed the recipe except I added a few dashes of tabasco and a little garlic powder. A winner in my book...recipe book that is.

From: Michelle S.

On Jan 27, 2003

The fact that other reviewers rated this so highly made me want to play with this right away. These are so easy to whip up and taste glorious. I made 2 batches; the first one as the recioe is written, and to the second one I added 1/4 c. each chopped black and pimento stuffed olives and a good dose of cayenne pepper. SO GOOD! It was like the cheese pastry olive balls without the work! The cheese of choice was a sharp Cheddar. Thanks Donna for the recipe. I will make this often!

From: Roosie

On Jul 25, 2004

Wow! Wow!! Wow!!! These are DE-LISH-OUS! BF keeps talking about how they remind them of Brazilian cheese bread like his Brazilian friend's mom used to make for them. I think that they are just plain good! I added a couple dashes of hot sauce, a bit of cumin and chili powder and a sprinkle of basil. Next time I will go heavier on the spices, though. I used an aged sharp cheddar, which was delicious. I substituted the white flour with a heaping 3/4 cup whole wheat pastry. Thanks for posting this Missy- its fantastic. I'm sure that BF will force me (well, not that it would take much!) to make these again very soon!

From: ~Bekah~

On Jan 10, 2004

These were SO quick to make! Based on the other reviews, I used sharp cheddar, and added in a couple shakes of garlic and onion powder. They are so cheesy and tasted great with our chicken dinner. Thanks!

From: EeeGee

On Jul 18, 2003

Quick and easy - open to many variations to suit your own tastes. I used tasty cheese and a couple of tablespoons of parmesean. The recipe makes a good sized batch. Would make an excellent appetizer/ snack with a warm dip. They were also good to mop up the juices of a casserole. Eat them while they are warm - they get a bit rubbery after a few hours once cooled.

From: tanz674

On Jun 6, 2006

Yummy yum yum!! These little beauties are fast and delicious. Great for a snack or in the kids lunch boxes! A real winner!

From: Chrissyo

On Jan 4, 2004

We are a gluten free (no wheat flour) household so I made these with gluten free flour. They were worked out very well indeed. I used a sharp cheddar cheese. I sliced them almost all the way through and we ate them for a Sunday night light dinner with a cream cheese and smoked salmon. WOOOW! I complimented the puffs and salmon with freshly thinly sliced vegetables such as carrot, snow peas, celery and capsicum. Thanks Missy.

From: keen5

On Apr 14, 2003

I made these Friday night. I followed the recipe exactly, but mine got a little too brown on the bottom. I also used mild cheddar, since that is all I had on hand. I think a stronger cheese would be much better. I'm not rating this, since I really didn't get to taste them the way they should be. I think I'll lower the temperature next time and try Swiss cheese.

From: Babyoil

On Jan 15, 2003

After I saw this recipe I just HAD to try it. Needless to say, they were excellent. I'm going to use suggestions from Kris and add other things the next time I make them...which will be soon. A good snack for in front of the tv, or jazzed up as appetizers. Thanx Missy!