tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to 350
ortilla into four wedges.
For each dessert cup, place round edge
Combine cream cheese, sour cream, sugar and vanilla.
With a fork, remove a small amount of the center from each dessert cup. Fill centers of dessert cups with cream cheese mixture.
Arrange pecans atop each.
Chill until serving time.
Just before serving, heat together ice cream topping and brandy until warm.
Spoon atop filled dessert cups.
Makes 4 servings.
ombine with a fork.
For 9\" tart: Add the graham
>FOR DIFFERENT PAN SIZES!
Preheat oven to 400\u00b0F for muffins, mini
egrees C).
Mix 2 cups of flour and powdered sugar
nd flour a 12-cup mini muffin pan and an 8
br>Blend at med speed for 3-4 min till butter
00\u00b0F. Line 36 mini-muffin cups with gold foil liners.
he baking pan.
Refrigerate for 1 hour.
Meanwhile, with
d set aside to bloom for 5 minutes.
In
ne 12-cup mini muffin tin or line cups with paper liners
grees C).
Spray 24 mini muffin cups with cooking spray.
For cups: preheat oven 425 degrees. unroll
ans by inserting the mini baking paper cups.
Chocolate Cake Batter
50\u00b0F Lightly grease a mini muffin tin with cooking spray
Preheat oven to 350\u00b0.
In saucepan, melt margarine.
Add chips and stir until melted and smooth.
Remove from heat, add sugar and eggs and stir until blended.
Add flour, stir until blended. Pour into cupcake pan lined with cups, 24 large cupcakes or 36 mini cupcakes.
Bake until tops look cracked.
Bake 20 to 25 minutes for mini cups and 25 to 30 minutes for large cups.
egrees C). Grease 24 mini muffin cups or line with paper.
00\u00b0F and line 36 mini muffin cups with paper liners or
f using large cups and 24 if using mini cups).
Dust knife