Yield: 18 To 22 piec
|3 packs||(8-oz) cream cheese|
|1½ teaspoon||Vanilla extract|
|2 cups||Sour cream|
|can||Use any or all using 1 tsp. per topping: cherries, strawberries, blueberries, mandarin oranges, etc.|
FRUIT FOR TOPPINGS
Preheat the oven to 300 degrees.
Cream the cream cheese and 1 cup sugar until light and fluffy. This can be done by hand or mixer. Beat in the eggs and 1 teaspoon vanilla.
Spoon the mixture into individual muffin tins, filling each muffin cup about two-thirds full. If not using a nonstick muffin tin, use paper liners.
Bake for 40 minutes, then remove from the heat and cool. The cakes will tend to shrink into the muffin cups. This is normal.
Combine the sour cream with the remaining ⅓ cup sugar and ½ teaspoon vanilla, and top each cake with the mixture. Return to the oven for 5 minutes. Cool, freeze, or serve. Remove any paper liners before presentation.
NOTE: if you use 1 tsp.to top each muffin, this would make approx. 7 Tbsp., so buy fresh or canned fruit accordingly. Posted to JEWISH-FOOD digest V97 #098 by alotzkar@... (Al) on Mar 25, 1997