3 ounces cream cheese, room temperature
1 T. sugar
1/8 teas. salt
1 cup whipping cream
Whip the whipping cream until thick. Mix together with other ingredients. Serve on freshly baked scones.
Sarah found this recipe and has made it several times. It is an acceptable substitute for the real thing. Imported Devon cream is almost $10 for a small 6 ounce jar. Of course, real is the best!
Monday, February 22, 2010
Saturday, February 20, 2010
Miniature Cheesecakes
Box of vanilla wafer cookies
3 - 8 ounce packages of cream cheese, softened
2/3 cup sugar
1 teas. vanilla
4 eggs
Blend the four ingredients together with an electric mixer. Put one cookie in the bottom of a cupcake foil. Spoon a tablespoon of the mixture onto the top of the vanilla wafer. Bake for 20 minutes at 350 degrees. When cooled, top with Wilderness cherry pie filling, or other filling of your choice.
Makes between 3 and 4 dozen depending on how much filling you put into each cupcake tin.
3 - 8 ounce packages of cream cheese, softened
2/3 cup sugar
1 teas. vanilla
4 eggs
Blend the four ingredients together with an electric mixer. Put one cookie in the bottom of a cupcake foil. Spoon a tablespoon of the mixture onto the top of the vanilla wafer. Bake for 20 minutes at 350 degrees. When cooled, top with Wilderness cherry pie filling, or other filling of your choice.
Makes between 3 and 4 dozen depending on how much filling you put into each cupcake tin.
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