br>Lightly loosen the cheese tarts around the edges and carefully
Cream oleo and sugar.
Add eggs, salt and vanilla; mix well. Stir in sifted dry ingredients.
Place heaping tablespoonful of batter in ungreased muffin cups.
Work dough 1/3 way up sides of each cup.
Fill with tablespoonful of cherry pie filling.
Bake 15 to 18 minutes at 350\u00b0.
Serve with whipped topping.
(Makes 24 tarts.)
Thoroughly combine the flour, butter, cream cheese and sugar. Chill 2 hours.
Roll to 1/4-inch thickness.
With a doughnut cutter, cut 24 rings.
Then remove the inner circle of the cutter or cut around the outer edge of the cutter and make 12 circles. Take 12 of the 24 rings and place one on each of the circles. Moisten the rings and place a second ring on each.
Press edges with fork.
Bake 7 minutes at 450\u00b0.
Cool.
Fill with pie filling or jam.
Serve.
Makes 12 tarts.
Preheat oven to 375\u00b0. Grease two 1 3/4-inch tartlet or small cupcake pans. Combine graham cracker crumbs with butter or margarine; press a rounded teaspoonful of crumb mixture into each cupcake pan. Beat cream cheese, vanilla, egg and sugar until well blended. Fill each cupcake pan. Bake 10 minutes. Chill thoroughly. When ready to serve, run a thin knife around each tart and lift out of pan. Top with a pie cherry. Makes 24.
Whip first four items until light and fluffy.
Put vanilla wafer in bottom of medium size cupcake liner.
Fill liner 2/3 full.
Bake at 375\u00b0 for 20 minutes.
Cool.
Add cherry pie filling on top.
Refrigerate for a day before serving.
Blend sugar, cheese and eggs; mix well.
Stir in peanut butter chips.
Drop by teaspoon onto vanilla wafers placed in baking cups.
Bake at 350\u00b0 for 20 minutes or until set.
Cool.
Top with cherry pie filling.
Spoon the cherry pie filling into the pie shell or individual tart shells.
Top with the thawed whipped topping.
Sprinkle with chocolate sprinkles, if desired.
Beat together the first 4 ingredients.
Put vanilla wafer in bottom of each paper cup.
Fill 1/2 full with cream cheese mixture. Bake 12 minutes at 375\u00b0. Cool. Top with cherry pie filling.
Cream
margarine, sugar;
add
eggs,
one
at
a
time, beating after each
addition.
Add
vanilla.
Mix dry ingredients and add alternately
with
sour cream, mixing well.
Save about 1/2 cup of batter for topping.
Spread rest of batter on greased jelly roll pan.
Spread can of cherry pie filling over batter and drop the
1/2
cup
of
saved batter by teaspoonful anywhere on top.
Bake at 350\u00b0 for 35 minutes.
alve cherries; reserve juice for Cherry Glaze.
In a large
ou favorite yellow cake batter recipe or a box mix and
Place cupcake liners into the muffin pan.
Crush graham crackers into a bowl.
Melt butter and add to crackers.
Mix until moistened.
Place 1 tablespoon mixture into liners and press down with juice glass.
Set aside.
Cream together cream cheese and eggs.
Add sugar, salt and vanilla. Mix until smooth.
Fill the liners 2/3 full.
Bake at 375\u00b0 for 15 minutes.
Let cool.
(Tarts may be frozen and thawed for later use.)
Place spoonful of cherry filling on top of tarts.
Yields 24 tarts.
inutes. When tarts are fresh from oven, spoon cherry pie filling over
ound with 3 tablespoons of cherry pie syrup, making sure to
Preheat oven to 350\u00b0F. Lightly grease an 8-cup muffin pan. Line cups with prosciutto.
Combine ricotta and egg. Season. Distribute between cups and bake for 12-15 mins, until golden and firm. Let cool in pan for 5 mins then transfer to a wire rack to cool.
Meanwhile, place cherry tomatoes, cut-side up, in a roasting pan and drizzle with oil. Season. Bake for 5-10 mins, or until just tender. Top tarts with pesto and tomatoes.
pprox.15-20 minutes.
Tarts will still be bubbling but
Put paper cup cake holders in muffin tins.
Place 1 vanilla wafer in the bottom of each paper cup.
Beat cream cheese, sugar, eggs, lemon juice and vanilla together.
Put one large spoon of filling on top of vanilla wafer or until 3/4 full.
Bake for 15 minutes at 375\u00b0.
Cool and spoon cherry pie filling on top.
Makes 18 to 20 tarts.
Mix ingredients, except cherries and wafers, until smooth with beater.
Using cupcake papers, place vanilla wafer in bottom of each cup.
Put in creamed cheese mixture to 3/4 full.
Bake at 375\u00b0 for 10 or 15 minutes, until dry.
Turn off oven and leave door open for 1/2 hour.
Remove cupcakes and cool.
When cool, add topping, which is a can of cherry pie mix.
Put 3 cherries on each tart.
Can be frozen.
Thaw out in refrigerator.
Makes approximately 25 tarts.
inside the border. Dust the tarts with powdered sugar.
Bake
With foil baking cups in muffin tins, place one vanilla wafer or gingersnap in each. Cream remaining ingredients, except cherry pie filling, until smooth. Fill cups 1/2 full and bake at 350\u00b0 for approximately 25 minutes or until barely beginning to brown. Top with cherry pie filling or other topping, if desired. Makes 15-20 tarts.