This is one of my very special, very secret recipes. When I was young my parents would take me to the North Woods Inn restaurant in California. With your meal you get a basket of garlic cheese bread, and a big family size bowl blue cheese salad and red cabbage salad. The cheese spread can also be added to a baked potato and put under the broiler.
North Woods Inn Garlic Cheese Bread
Makes many servings
Ingredients
- 1 pound grated Cheddar cheese
- 2 ounces grated Romano cheese
- 1-½ pounds butter, room temperature
- ¾ teaspoon garlic powder
- 1 teaspoon Hungarian sweet paprika
- ⅛ teaspoon hot sauce
- 2-¼ teaspoons Worcestershire sauce
- 2 loaves French or sourdough bread, sliced ½-inch thick
- Additional Hungarian sweet paprika for sprinkling
- *Tupperware containers for storage
- In a kitchen aid style mixer, whip the room temperature butter for a few minutes, until nearly doubled in size and light in color.
- Add Cheddar cheese, Romano cheese, garlic powder, paprika, hot sauce, and Worcestershire sauce to the whipped butter. Stir until combined, using either the kitchen aid mixer or a large spoon. Store in an airtight container in the fridge until ready to use. *I freeze half in a tupperware container, since it makes a ton of spread
- Spread a thin cheese mixture on white bread slices. Place on foil lined pans.
- Preheat oven broiler. Broil in batches until browned and bubbly.
this.sounds.delicious!!!!!
ReplyDeleteI have a picture of me at Northwoods Inn when I was 1. It's one of my absolute favorite places, and I was just thinking about it the other day...can't wait to try this!
ReplyDeleteps-didja ever try mixing the salads together?? SO yummy!
I haven't but I need to now that I know about it :)
DeleteIs this cheese bread recipe the original one the resturant uses. Tastes exceptionally well with Tabasco sauce in the mix
DeleteI made several batches at our Nacho Libre party a few months back and everyone left with the recipe.
ReplyDeleteThe guys said "When you have a RECIPE to make bread, its got to be good." So true.
Thank you for letting me know how it turned out. Glad you like it!
DeleteLooks delish! Is this the same North Woods Inn in California on Rosemead Blvd? I use to live close to there when I was a teen. I would love their purple cabbage salad I have not had it in years, they served it at the North Woods Inn and The Boat.
ReplyDeleteI know that you commented a while ago, but that is the same thought I had! I ate at that same restaurant on Rosemead Blvd., and I've been hooked since. I love their purple cabbage salad
DeleteRosemead Blvd. sounds familiar to me, so that could very well be the same one. I was a child when I went with my family so I am not 100% on the street names. :)
DeleteThere's one on Rosemead, one also in La Mirada, and one in Covina. I frequented all growing up and into adulthood, having lived in LA. I'm now in San Diego but my mom still lives in Covina, right by Northwoods. Sooo delicious! Gotta try your recipies!
DeleteOne of my favorite places...such special memories, and wonderful food! :)
DeleteThere is another in Covina on Azusa Ave. that's the one I grew up at.
ReplyDeleteyuuummm!!! has anyone ever attempted a copycat recipe of the soup?
ReplyDeleteI don't recall what their soup was, care to share more about it? :)
DeleteI went to the one on Azusa Ave in Covina. I hope this tastes like their bread. Can't wait to try it.
ReplyDeleteOMG! This was my most favorite restaurant as a child! I was so fascinated by being able to throw peanuts on the floor and yes, that salad and the potatoes!!! :)
ReplyDeleteYes, throwing the peanut shells all over the floor was a big part of the fun for a kid. :)
DeleteWe dont have hungarian paprika in my country, can i use spanish paprika instead?
ReplyDeleteFrom what I read here:
Deletehttp://www.thekitchn.com/whats-the-difference-hot-sweet-68134
Spanish paprika can vary quite a bit in flavor. It is hard for me to recommend which variety to use, but if there is a type of Spanish paprika you already use and like the flavor of, use that. If you can find just a plain paprika that would work too.
I was given this recipe a long time ago, but it did not tell me to whip the room temperature butter! THAT makes all the difference. Then it is just like the carton you buy at the store for $6.00 a pop! I always the liked the flavor but didn't know this trick. So glad you mentioned it.
ReplyDeleteWhipping the butter makes a huge difference. Great that you pointed it out, thank you :)
DeleteJust made this and it was delicious - and very similar to the NWI cheese bread. I did use regular paprika and a Romano/Parmesan cheese blend in place of the straight Romano, but loved it! Thanks for the recipe; it's definitely a keeper! Can't wait to spring it on the family for Thanksgiving in a few weeks!
ReplyDeleteThank you, I appreciate your feedback :) Glad you enjoyed it.
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