uffin cups. (This keeps the cheesecakes moist.).
Bake in the
he batter, then when cooked cheesecakes are not quite cool, spread
Combine first five ingredients and beat at high speed for 5 minutes.
Put one vanilla wafer on the bottom of each \"midget\" foiled cupcake cup.
Pour 1 tablespoon of cheesecake mixture in each cup.)
Bake at 350\u00b0 for about 15 minutes or until thin cracks appear on top of each cake.
Remove from oven and let cool.
They will seem to fall, but this is normal.
Drop 1 cherry on top and refrigerate.
Makes approximately 28 to 30 cheesecakes.
Line cupcake pans with liners.
Place vanilla wafer in bottom of each liner.
In small mixer bowl beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Fill the liners 2/3 full with cheese mixture.
Bake in 375\u00b0 oven for 15 to 20 minutes or until set.
Remove from oven and top each cheesecake with a spoonful of pie filing.
Chill.
Makes 24 cheesecakes.
Line a 12 cup muffin pan with paper liners. Place mini baguettes in the bottom of each cup.
Blend together cream cheese, eggs, lemon juice and rind, honey and pepper.
Spoon and equal portrion into each muffin cup.
Bake in 350 F oven for 10 to 12 minutes or until set.
Let cool completely.
Garnish each mini cheesecake with smoked salmon, dill, red onion and capers as desired. Makes 12 cheesecakes.
Cool completely in pan. Remove cheesecakes from pan and refrigerate 1
Butter sides and bottoms of a miniature muffin pan (will need 4).
Sprinkle with graham cracker crumbs; shake to cover.
Mix well the cream cheese, sugar and egg yolks.
Beat the egg whites very stiff and fold into mixture.
Fill pans almost to the top. Bake 15 minutes in a 350\u00b0 oven.
Remove promptly.
Combine crumbs and butter; stir well.
Line 1 3/4-inch muffin pans with miniature paper liners.
Spoon 1 teaspoon mixture into each liner; gently press into bottom.
Place cream cheese in a small bowl; beat at low speed of electric mixer until fluffy. Gradually add sugar, beating until fluffy.
Add egg and vanilla, mixing well.
Spoon evenly into liners.
Bake at 350\u00b0 for 10 minutes.
Butter miniature tins, sides and bottoms.
Cheesecakes: Preheat oven to 325 \u00b0F.<
-inch muffin tin with miniature paper liners.
Spoon 1
Butter 4 miniature muffin tins (12 each) on sides and bottom. Sprinkle with graham cracker crumbs and shake.
Set aside.
Mix well cream cheese, sugar and egg yolks.
Beat egg whites very stiff and fold into cheese mixture.
Fill pans almost to top.
Bake 15 minutes in oven at 350\u00b0.
Remove from oven and cool (they will fall).
Combine graham cracker crumbs and butter, mixing well.
Line 1 3/4-inch muffin pans with miniature paper liners.
Spoon 1 teaspoon graham cracker mixture into each liner; gently press into bottom.
Cream
ingredients well.
Line tassie pans with papers. Place either
crushed
or
whole\tvanilla wafers in bottom of liner. Fill
3/4
full with cheese mixture.
Bake at 350\u00b0 for 15 to
20 minutes.
Cool, then top with choice of pie filling (strawberry, cherry, etc.).
Makes 4 1/2 to 5 dozen miniature or 18 large or regular cupcakes.
o 325\u00b0F
For cheesecakes: Coat 4 mini-muffin pans
For the mini cheesecakes: Preheat the oven to 350
In large mixing bowl, cream together margarine, sugars, egg, peanut butter, vanilla and salt.
Gradually add flour and soda; mix well.
Cover and chill.
Roll into walnut-size balls; place each into miniature muffin tin.
Bake at 350\u00b0 for 8 to 9 minutes. Remove from oven.
Gently press one peanut butter cup into each cookie to make depression.
Cool in pan 10 minutes.
Makes about 3 1/2 dozen cookies.
Combine butter, sugar, egg, peanut butter and vanilla; beat until smooth.
Combine flour, baking soda and salt and add to creamed mixture.
Cover dough and chill.
Roll into small balls to fit tart pan and bake at 375\u00b0 for 10 minutes.
Remove from oven and gently press 1 miniature peanut butter cup into each cookie. Cool in pan 10 minutes, then remove.
Yields 3 1/2 dozen.
Combine butter, sugars, egg, peanut butter and vanilla; beat until smooth.
In separate bowl combine flour, baking
soda and salt; add to creamed mixture.
Cover dough and chill.
When cold enough to handle easily, roll in small (walnut size) balls.
Place each ball in greased miniature muffin tin.
Bake at 375\u00b0 for 8 to 10 minutes.
Remove from oven; gently press one peanut butter cup into each cookie.
Cool in pan 10 minutes.
Remove from pan and cool on rack.
Makes about 3 1/2 dozen cookies.
Combine butter, sugars, eggs, peanut butter, and vanilla in mixing bowl.
Beat until smooth.
In separate bowl combine flour, baking soda and salt.
Add to creamed mixture.
Cover dough and chill.
When dough is cold enough to handle easily.
Roll into (walnut sized) balls.
Place each ball into a greased MINIATURE muffin tin.
Bake at 350\u00b0F for 8 to 9 minutes.
Remove from oven, gently press a Peanut Butter Cup into each cookie.
Cool in pan 10 minutes. Remove from pan, cool on rack, and ENJOY.