Mix all ingredients together in bowl.
Refrigerate.
Use as a stuffing for cherry or regular tomatoes.
n a rack to cool for 20 minutes.
The tops
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.
n plastic wrap and refrigerate for 30 mins.
Preheat the
Combine lemon rind, lemon juice and sugar in top of double boiler.
Add butter.
Heat over boiling water, stirring until butter is melted.
Stir in beaten eggs.
Continue cooking, stirring constantly until the mixture is thick enough to pile slightly (about 15 minutes).
Spoon filling into cooled tarts.
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.)
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.
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.
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.
Beat cream cheese, eggs, sugar and vanilla until creamy.
Drop one vanilla wafer on the bottom of approximately 40 midget foil baking cups.
Put cream cheese mixture on top of wafer.
Bake on cookie sheet for 15 minutes at 350\u00b0.
While still warm, put 2 cherries and some juice on top.
Chill.
FOR THE PASTRY: In a food
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.
nd halve cherries; reserve juice for Cherry Glaze.
In a large
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.
heese mixture.
Top with cherry pie filling now OR, you
r metal skewer, puncture each cherry tomato with 5 to 10
For cherry topping: In small saucepan combine
n 1 1/2 cups Cherry pie filling, butter, almond extract
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.
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.