Happy 2014!
I thought we could have these delish looking treats for bunch this morning.
They turned out looking more like little cupcakes, but tasty.
I'd choose Hootennany over these.
8 oz. cream cheese, softened
2 eggs, beaten
5 t. all-purpose flour
1 1/2 teaspoons white sugar
2 t. butter, melted - divided
confectioners' sugar for dusting
1 t. lemon juice
1/2 lemon, cut into wedges
Preheat oven to 400 and grease muffin tins. Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth. Stir in the flour, sugar, and 1 t. of melted butter to make a batter. Fill the tin 1/2 full and it will create the crater when it bakes. Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. The puffiness will die down as they cool, and they become more like a cup. To serve, sprinkle with confectioners' sugar and fill with your favorite fresh berries.
(Notes: just spraying muffin tin with cooking spray wasn't enough, as they stuck
maybe grease with the 1 t. of butter that the recipe asks for...but doesn't tell you to include?!
this made 8 little cups
made a topping with water, cornstarch, boysenberries and strawberries)
Mini Cherry Cheesecakes
2 (8 oz) cream cheese packages, softened
3/4 c. sugar
2 eggs
1 T. lemon juice
1 t. vanilla
24 vanilla wafers
21 oz. canned cherry topping
24 cupcake papers
Line muffin tins. Put one wafer (with flat side down) in each paper. Mix ingredients until fluffy. Fill papers about half full. Bake 15-20 min at 350 degrees, or until top sets with a satin finish. Cool with pans on were racks, Top with 3 cherries each (should be 72 in each can) and sauce. Chill at least 4 hrs. (Note: these work great for a party, but with leftovers the cookie crusts are a bit soggy,)
by Dee, wife of Barbara's son Scott
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