| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Cookies | 24 | Servings |
INGREDIENTS
| 1 1/4 | c | Graham cracker crumbs |
| 6 | T | Melted butter |
| 4 | T | Sugar |
| 1 | 8 oz cream cheese | |
| 1 | Egg | |
| 1/4 | c | Sugar |
| 1 | t | Vanilla extract |
INSTRUCTIONS
Crust: Combine above ingredients and pat approximately 1 TBS. around sides and bottoms of fluted paper lined miniature cup cake pans. You may increase crumbs too 1 1/2 cup and butter to 1/4 lb. Gives you a little more crumbs to work with in patting in pans. FILLING: Combine above ingredients and beat 15-20 minutes on whip cycle. Pour heaping TBS. of cheese mixture into crusts. Bake 10-12 minutes in pre-heated 375 degree oven. Cool in muffin tins, refrigerate or freeze. Just before serving fill dents on top of each tartlet with Solo pie filling, cherry, raspberry, etc. I usually doubled the recipe and sometimes used a preserve to top the tartlets for serving. Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@megsinet.net> on Sep 09, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 15.4mg
Sodium: 3.4mg
Potassium: 4.1mg
Carbohydrates: 4.2g
Fiber: 0g
Sugar: 4.2g
Protein: <1g