|
|
Desserts
Black Forest Mini Cheesecakes
18 to 24 vanilla wafer cookies
2 packages (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/3 cup HERSHEY'S Cocoa
2 tablespoons all-purpose flour
3 eggs
1 container (8 oz.) dairy sour cream
1/2 teaspoon almond extract
SOUR CREAM TOPPING (recipe follows)
Canned cherry pie filling, chilled
1) Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil
bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.
2) Beat cream cheese in large bowl until smooth. Add sugar, cocoa and
flour; blend well. Add eggs; beat well. Stir in sour cream and almond
extract. Fill each muffin cup almost full with batter.
3) Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10
minutes. Spread heaping teaspoon SOUR CREAM TOPPING on each cup. Cool completely in pan
on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate
leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.
SOUR CREAM TOPPING: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar
and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.
Cinnmon Chip Apple Cookies
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1 egg
1 tablespoon apple juice or water
1/2 teaspoon vanilla extact
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
1 cup chopped, peeled apple
1/2 cup raisins
Directions:
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. Beat butter, brown sugar, egg, apple juice and
vanilla in large bowl until creamy. Stir together flour,
baking powder, baking soda and salt. Add to butter mixture; beat until blended.
Stir in oats. Add cinnamon chips, apple and raisins; stir until blended. Drop by
teaspoons onto prepared cookie sheet.
3. Bake 10 minutes or until edges are lightly browned. Cool
1 minute; remove from cookie sheet to wire rack. Cool completely. About 4
dozen cookies.
GREEK LEMON CAKE
Yield: 12 Servings
CAKE
3 c Cake flour
1 ts Baking soda
1/4 ts Salt
6 Eggs; separated
1 c Plain yogurt
2 c Sugar; divided
1 c Butter
2 ts Grated lemon peel
2 ts Lemon juice
GLAZE
3 oz Cream cheese
2 c Confectioners sugar
1 Lemon; juice and peel of
Sift dry ingredients; set aside.
Beat egg whites, gradually add 1/2 cup sugar, until stiff. Set aside.
Beat butter, remaining 1-1/2 cup sugar, egg yolks, lemon peel and juice until fluffy--10 minutes.
Add flour and alternate with yogurt; then fold in beaten egg whites.
Pour into a greased and floured 10" tube pan.
Bake 50 - 60 minutes at 350~. Cool in pan 10 minutes, Turn out on rack.
Glaze: Mix and pour over cooled cake.