ie filling on top of mini cheescake tarts.
br>Lightly loosen the cheese tarts around the edges and carefully
Place crescent dough on a lightly floured surface; seal seams.
Cut into 2 inches circles. Place in greased mini muffin cups.
In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
Place about 1/2 teaspoons in each cup.
Combine pie filling and extract; place about 2 teaspoons in each cup.
Bake 375 degrees for 12-14 minute or until edges are lightly browned.
Remove to wire racks to cool.
Refrigerate until serving.
Place crescent dough on a lightly floured surface; seal seams and preforations. Cut into 2\" circles. Place in a greased mini tart pan.
Beat cream cheese and confectioner sugar until smooth. Place about 1/2 teaspoons in each cup. Combine pie filling and almond extract; place about 2 teaspoons in each cup.
Bake @ 375* for 12-14 minutes, or until edges are lightly brown. Remove to wire rack to cool. Refrigerate until ready to serve.
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.)
Mix cream cheese, eggs, sugar and vanilla together in a large bowl.
Line mini muffin tin with mini muffin liners.
Place 1 vanilla wafer in each liner; place spoonful of mixture over wafer (3/4 full).
Bake at 375\u00b0 for 10 minutes.
Remove from pan when cool.
Chill; top with fruit.
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.
Separate eggs.
Beat egg whites and set aside.
Mix egg yolks and sugar, then cream in cheese.
Add egg whites.
Use mini muffin cup pans.
Butter each pan including the top edge.
Pour in graham cracker crumbs; shake and pour out.
Fill each muffin cup half full of mixture.
Bake 25 minutes at 325\u00b0.
Put cherry on top. Makes about 100.
00b0F Butter and flour six mini loaf pans (each 5 3
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.
Mix together the cream cheese, eggs, sugar and vanilla.
Place 1 vanilla wafer in the bottom of a cupcake paper.
Fill each with mixture, 3/4 full.
Bake at 350\u00b0 for 15 to 20 minutes. Cool and top with cherry pie filling.
Beat the first 4 ingredients until smooth.
Using 1 package of cupcake liners, put a vanilla wafer in each liner and fill 1/2 full with cheese filling.
Bake at 350\u00b0 for 15 minutes; cool.
Put a cherry and juice on top of each cake.
Preheat oven to 375 degrees.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
Fill the cups 2/3 full of cream cheese mixture.
Bake for 15 to 20 minutes or until set.
When warm, top each with a tablespoon of cherry filling.
Chill in refrigerator.
alve cherries; reserve juice for Cherry Glaze.
In a large
Place 12 cupcake liners in a cupcake pan.
Combine graham cracker crumbs and margarine; mix well.
Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently. Refrigerate until ready to fill.
Beat cream cheeses until fluffy and add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into crumb cups.
Bake at 375 deg. for 15 minutes.
Cool.
Top each cheese cakle with 1 tablespoon cherry pie filling.