ImCrafty
04-29-2004, 09:18 PM
Yummy recipes. No, these are not my recipes, but they're goodies!
Cupcake-Sized Cherry Cheesecakes
Ingredients:
2 Packages cream cheese (8 oz. each)
3/4 c sugar
2 eggs
1 teaspoon vanilla
1 can cherry pie filling (or blueberry, blackberry...)
Nilla Wafers
Preparation:
Preheat oven to to 350*
Let cream cheese soften at room temp., or microwave briefly
Place muffin liners in muffin tin
Place 1 nilla wafer in each liner, flat side up
Mix cheese, eggs, vanilla, and sugar well.
Fill each cup 1/2 - 3/4 full.
Bake for 20 minutes.
Allow to cool completely at room temp, then cover with saran wrap and chill until firm and cold.
Top with cherries or berries, approx 4 cherries per muffin.
Chill some more and enjoy
Key Lime Pie
Ingredients:
4 oz. lime juice
5 egg yolks, discard whites or use for meringue
1 can sweetened condensed milk (14 oz)
1 graham cracker crust (9 inches, do not prebake)
Preparation:
preheat oven to 375*
combine milk and juice, mix well
beat egg yolks with a fork, add to milk & juice, and mix well
Add mixture to crust
Bake, uncovered, directly on oven rack for exactly 15 minutes.
Cooling:
Cool completely, uncovered, at room temperature. Pie will firm as it cools.
Place in refridgerator, uncovered, for 3-4 hours, then cover. This helps prevent condensation from ruining your pie
Garnish each with lime slices, along with a meringe or some whipped cream. Do not store pie with whipped cream or meringue, as each will fall as it sits.
Meringue:
beat egg whites until soft peaks form, then slowly add 1/3 cup sugar while you continue to beat whites. Add 1 tablespoon lime juice, along with sugar. (optional). Beat meringue until stiff peaks form. Store in a tightly sealed container. note: do not take the optional 1 tablespoon of lime juice for the meringue from the juice for the pie. either squeeze some fresh or buy two containers of juice. you need the full 4 oz. of juice IN your pie, not ON it.
Cupcake-Sized Cherry Cheesecakes
Ingredients:
2 Packages cream cheese (8 oz. each)
3/4 c sugar
2 eggs
1 teaspoon vanilla
1 can cherry pie filling (or blueberry, blackberry...)
Nilla Wafers
Preparation:
Preheat oven to to 350*
Let cream cheese soften at room temp., or microwave briefly
Place muffin liners in muffin tin
Place 1 nilla wafer in each liner, flat side up
Mix cheese, eggs, vanilla, and sugar well.
Fill each cup 1/2 - 3/4 full.
Bake for 20 minutes.
Allow to cool completely at room temp, then cover with saran wrap and chill until firm and cold.
Top with cherries or berries, approx 4 cherries per muffin.
Chill some more and enjoy
Key Lime Pie
Ingredients:
4 oz. lime juice
5 egg yolks, discard whites or use for meringue
1 can sweetened condensed milk (14 oz)
1 graham cracker crust (9 inches, do not prebake)
Preparation:
preheat oven to 375*
combine milk and juice, mix well
beat egg yolks with a fork, add to milk & juice, and mix well
Add mixture to crust
Bake, uncovered, directly on oven rack for exactly 15 minutes.
Cooling:
Cool completely, uncovered, at room temperature. Pie will firm as it cools.
Place in refridgerator, uncovered, for 3-4 hours, then cover. This helps prevent condensation from ruining your pie
Garnish each with lime slices, along with a meringe or some whipped cream. Do not store pie with whipped cream or meringue, as each will fall as it sits.
Meringue:
beat egg whites until soft peaks form, then slowly add 1/3 cup sugar while you continue to beat whites. Add 1 tablespoon lime juice, along with sugar. (optional). Beat meringue until stiff peaks form. Store in a tightly sealed container. note: do not take the optional 1 tablespoon of lime juice for the meringue from the juice for the pie. either squeeze some fresh or buy two containers of juice. you need the full 4 oz. of juice IN your pie, not ON it.