Thread: Recipe Swap
View Single Post
Old August 29th, 2001, 11:56 AM   #126
Proud Mom
AuroraWOW's Avatar
Join Date: Feb 2001
Location: The frozen north, land of the midnight sun, ALASKA!
Posts: 454
Black Forest Mini Cheesecakes
24 vanilla wafer cookies
2 (8 ounce) packages cream cheese
1 1/4 cups white sugar
1/3 cup HERSHEY'S ? Cocoa Powder
2 tablespoons all-purpose flour
3 eggs
1 (8 ounce) container sour cream
1/2 teaspoon almond extract
1 (8 ounce) container sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled
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.
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.
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.
To make 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.

Chocolate Clouds
3 egg whites
1/8 teaspoon cream of tartar
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons HERSHEY'S ? Cocoa Powder
2 cups HERSHEY'S ? BAKE SHOPPE ? Semisweet Chocolate Chips

Heat oven to 300 F. Cover cookie sheet with parchment paper or foil.
Beat egg whites and cream of tartar in large bowl at high speed of mixer until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips. Drop mixture by heaping tablespoons onto prepared cookie sheet.
Bake 35 to 45 minutes or just until dry. Cool slightly; peel paper from cookies. Cool completely on wire rack. Store, covered, at room temperature. 30 cookies.

Apple Dip
1 (8 ounce) package cream cheese
1/2 cup brown sugar
1 tablespoon vanilla extract
In a medium-sized mixing bowl, combine cream cheese, brown sugar and vanilla. Mix well until all of the brown sugar has been blended into the cream cheese and vanilla. If the mixture is too runny for your taste, add a small amount of brown sugar to the mixture. If the mixture is too thick for your taste, add a small amount of vanilla extract.

AuroraWOW is offline   Reply With Quote