Years ago on one of their visits to the farm, (cousin-by-marriage) Marjorie Melton Hammond, and her husband, our Cousin Kelly Hammond of Greenwood, MS,, brought us this beautiful tin filled with Marjorie's home-made goodies. She was an excellent Southern cook!
I kinda-sorta collect tins... usually those with a Southern theme. (If you ever see a Westie on a tin, PLEASE let me know!)
This tin is five inches deep with the famous painting of magnolias by Martin J. Heade printed on the removable top of the tin, perfect for a serving tray. Heade painted a series of stunning magnolia blooms. I could not find the name of this particular painting or in which museum it resides
The bottom of the tin is printed with a Frank W. Benson painting. I've not found the specific title of this painting. Benson painted a number of women- at-the- seashore scenes.
If you know the names of the paintings or the museums housing these works of art, please let me know.
This tin from Cousin Marjorie was designed for Sunshine Thousand Window Bakery of Long Island City, New York, the world's largest bakery from 1912 until 1955. Keebler now owns the Sunshine company.
This sturdy tin was introduced in 1991. I've seen one of these well-made Sunshine commemorative tins with George Washington paintings from 1984... gotta find one of those in good condition to use at DAR meetings.
Anyway, back to the Herb Cheese Daisies. Cousin Marjorie's cheese daisies were as crisp on day three as they were just out of the oven. I've not figured out how she made them so short. If you have any knowledge about making homemade crackers and cookies very crisp, please share the secret.
Thanks to Cousin Marjorie, I can share this delicious recipe with you. This Christmas when we put flowers on the grave for her and Cousin Kelly, next to the flowers her daughter had placed, I whispered a little thanks for her simple act of sharing that we have continued to enjoy for more than 15 years.
Herb Cheese Daisies
2 cups shredded Colby, Cheddar, Mozzarella or Monterey Jack cheese
1/4 lb butter (preferred) or oleo
1 light cup of flour
1/2 tsp of salt
1/4 tsp of red pepper (or less)
1/2 tsp each: rosemary, marjoram and savory
Cream butter and cheese together
Sift flour, salt and pepper together
Then add butter, cheese and herbs
Blend well and form into two rolls
Place in plastic wrap and store in refrigerator until chilled
Slice (about 1/4 of an inch thick) and put on cookie sheet
Place pecan half on each slice
Bake at 325 degrees for about 10 minutes
Cool completely before putting in an air tight container
We use less red pepper. You can cut the dough into daisy shapes with a cookie cutter. If your oven cooks fast, watch the bottoms of the cheese daisies. Move them to a higher shelf if the bottoms brown too fas.
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