Tuesday, December 9, 2008
It's that time of week again..that wonderful time we gather to show our holiday wonders....be it decorations, gifts, crafts....favorite recipes...our very own holiday treasures. This is so much fun we're lucky it's not illegal..:). Please, join in the fun. Skedaddle on over to the American Homemaker..the button just to the right there..you see it, don't you? Well, grab a latte, click that button and come on in..
1/3 cup graham cracker crumbs
1 tablespoon butter, melted
1 tablespoon sugar
* * *
1 (8 oz) package cream cheese, softened
1/4 cup sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon vanilla
Strawberry, Apricot, Bosenberry..whatever preserve you choose
1.Combine crumbs, butter and sugar. Press rounded measuring tablespoonfuls of crumb mixture onto bottom of six paper lined muffin cups. Bake @ 325 for 5 minutes.
2. Combine cream cheese, sugar, juice, peel and vanilla. Mix at medium speed until well blended. Blend in egg,pour over crust, fill each cup 3/4 full. Bake at 325 for 25 minutes. Cool before removing from pan. Chill well. Top with preserves just before serving time
Note: You can make ahead by wrapping chilled cheesecakes individually i moisture proof wrap. Freeze. Let stand at room temperature for 30 to 40 minutes before serving..
Thumbprint Cookies.."The Best Little Cookie in Texas" :)
1 1/2 cups butter or margarine, softened
1 1/2 cups sugar
1 ( 8oz. ) package cream cheese, softened
2 tablespoons lemon juice
1 1/2 teaspoons grated lemon peel
4 1/2 cups flour
1 1/2 teaspoons baking powder
your favorite preserves
powdered sugar for sprinkling cookies
Combine butter, sugar and cream cheese, mixing until well blended.
Blend in eggs, juice and peel.
Add combined flour,and baking powder; mix well.
Chill several hours
Shape level measuring tablespoonfuls of dough into balls.
Place on greased cookie sheet, flatten slightly.
Indent centers and fill with preserves.
Bake @ 350 for 15 minutes.
Cool and sprinkle with powdered sugar