full. Spoon 2 tablespoons blueberry mixture into the center of
or until set.
Invert cakes at once onto clean, lint
n a towel. Remove the cakes from the oven and seal
1/2 inch thick) crab cakes if serving as an appetize
r until set.
Invert cakes at once onto towels dusted
Mix cream cheese, sugar, eggs and vanilla.
Grease nut tassie tins and flour with graham cracker crumbs.
Fill 3/4 full with cream cheese mixture.
Bake at 350\u00b0 for approximately 15 minutes. Makes about 3 dozen.
After cheese cakes cool, drop cherry or blueberry filling in center.
supposed to be. Most recipes load up on bread crumbs
Crumble angel food cake in a 9 x 13-inch pan or glass dish. Mix cream cheese and milk together.
Add Cool Whip.
Pour over cake and chill 15 minutes.
Pour blueberry pie filling on top.
Mix cheese and egg yolks until fluffy.
Beat egg whites and fold into mixture.
Use mini-muffin tins.
Butter generously.
Pat approximately 1/2 teaspoon graham cracker crumbs in each cup. Shake to lightly cover bottom and sides.
Fill tins with cheese mixture.
Bake at 350\u00b0 for 20 minutes.
Cool 5 minutes.
Top with blueberry or cherry pie filling.
Remove carefully to a pretty glass serving piece.
Mix together all ingredients to a workable dough, adding flour only if needed.
Roll out dough and cut with a round cookie cutter.
Bake at 325\u00b0 for 10 to 12 minutes.
Delicious.
Drop 24 Reynolds Wrap tins into cupcake pans, then drop 1 wafer into each tin.
Mix together all ingredients except filling and drop into tins, about 3/4 full each.
Bake at 350\u00b0 for 10 minutes.
Cool for about 1/2 hour.
Add filling on top of cakes. Cover and refrigerate.
Makes 24 cups.
Cream first three ingredients.
Fold in Cool Whip.
Break up angel food cake in lasagna pan.
Spread part of mixture on cakes, then spread blueberries, then mixture again.
Refrigerate.
Serve cold.
Very good!
Put paper liners in muffin tin.
Put vanilla wafers in paper. Cream the ingredients together (except filling).
Fill liners 3/4 full.
Bake at 350\u00b0 for 20 minutes; let cool.
Top with cherry, blueberry or lemon pie filling.
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
Crab cakes: Spread the crab meat out
Set aside.
Whisk together blueberry puree, vanilla extract and buttermilk
For crab cakes:
In a mixing bowl,
Blueberry and White Chocolate Whipped Cream:<
To prepare the crab cakes, tear up the bread and
r overnight.
For the blueberry sauce, combine sugar and 1