Pavlova Roll with peaches, passion fruit and pistachios



Ingredients (serves 8)

• 3/4 cup caster sugar
• 4 eggwhites
• 1/2 cup crushed pistachios
• 300ml thick whipping cream
• 1 tablespoon icing sugar
• 400g tub sliced peaches in juice, drained, chopped
• 2 passionfruit, pulp removed

Directions:

1. Preheat oven to 180°C/160°C fan-forced. Keep oven warm while preparing your ingredients.
2. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper, allowing a 2cm overhang on all sides.
3. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
4. Using an electric mixer, beat eggwhites until stiff peaks form. Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved. Spread mixture over prepared pan. Smooth top. Sprinkle with pistachios. Bake for 10 minutes or until top just starts to brown.
5. Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
6. Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes. Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar if you prefer it sweeter. I personally think its sweet enough without adding more.

Notes

• 
  Pavlova roll is best made on day of serving.
  

Pettole Filled with Creme Patisserie and Blueberries and Honey

Creme Patisserie 

450ml milk
½ teaspoon vanilla bean paste
6 egg yolks
¾ cup caster sugar 
45g corn flour

Pear Pettole
2 pears, core removed and grated
Juice and zest of 1 lime
½ cup caster sugar
Pulp of 1 passionfruit
1 cup of water 
1 teaspoon vanilla bean paste
Pinch of salt
1 egg, lightly beaten
2 cups self-raising flour, sifted
2 cups of vegetable oil
50g blueberries
1 tablespoon honey
1 tablespoon water
2 tablespoons icing sugar to dust

Directions:

1. For creme patisserie: pour milk and vanilla into a medium saucepan and place over a low heat. Whisk to combine and bring to the boil. Remove from heat.

2. Whisk egg yolks and sugar in a medium bowl until pale. Add cornflour and whisk until combined. Slowly pour milk into egg mixture whisking continuously until well combined. Transfer to same saucepan and place over a medium heat, whisking until mixture thickens. Remove from heat and pour into a bowl. Cover closely with cling film to prevent a skin forming and refrigerate until cool. 

3. For pettole: combine pear, lime juice and zest in a medium bowl. Add sugar, passionfruit pulp, water, vanilla, salt and egg. Mix well. Gradually add sifted flour and stir until mixture forms a wet dough. 

4. Heat vegetable oil in a deep saucepan over a high heat. Place tablespoons of mixture into the pan. Top each with 2–3 blueberries and shallow fry for 1–2 minutes on each side or until golden brown. Drain onto a paper towel-lined plate. Repeat with remaining mixture.

5. Place creme patisserie into a piping bag. Push tip of nozzle into the base of each pettole and squeeze a teaspoon of creme patisserie into the centre. 

6. Heat honey and water in a small saucepan over a medium heat. Stir until smooth.

7. To serve, arrange pettole onto a serving plate and drizzle with honey sauce. Dust with icing sugar.

Florentine Tartlets with Frangipane

Sablée Pastry225g plain flour
75g icing sugar mixture
Pinch salt
150g chilled unsalted butter, diced
1 egg

Frangipane40g unsalted butter, diced
40g caster sugar
1 egg
1 egg white
60g almond meal

Topping50g honey
50g caster sugar
50g unsalted butter
50g flaked almonds
60g red glace cherries
20g Kellogg’s cornflakes
100g dark chocolate 70% cocoa


Directions:

1. Preheat oven to 180C.

2. For sablée pastry. Sift flour, icing sugar and salt into a large glass bowl. Add the butter, using fingertips rub butter into flour mixture until mixture resembles breadcrumbs. Mix in egg and knead dough until just combined.

3. Place half of the dough in between 2 sheets of baking paper and roll out as thin as possible – approximately 3mm and place on a tray and refrigerate for 10-15 minutes to rest. Reserve remaining dough in fridge for another use.

4. For the Frangipane. Add butter and sugar to the chopper attachment of stick blender and blend until thick and creamy, use a spoon to scrape the sides of the chopper if required.  Add egg and egg white and process until combined. Add almond meal and process until combined.

5. Grease six 8cm loose-based tart pans. Remove chilled pastry from fridge and using a 10cm round pastry cutter, cut discs from pastry and use to line the prepared tart pans and trim any excess pastry.

6. Spoon frangipane mix evenly between 6 tart shells, place on a baking tray and bake in oven for 12 – 15 minutes or until cooked through and golden. Remove tartlets from oven and cool for 2 – 3 minutes.

7. For the topping. Combine honey, sugar and butter in a medium saucepan, stir over medium heat until sugar is dissolved and mix becomes foamy. Add almonds, cherries and cornflakes and stir gently until combined.

8. Place chocolate in a bowl over a saucepan of simmering water, stir chocolate until just melted, spoon into a piping bag, using scissors snip the end to make a small hole. Spoon the topping onto the tarts, then drizzle with chocolate to serve.

9. Arrange best 3 tartlets on a presentation plate.

Old Time Apple Pie

•pastry for 9-inch double crust pie


•6 cups sliced and peeled tart apples

•1/4 cup sugar

•1/2 cup light brown sugar, packed

•2 tablespoons flour

•1/4 teaspoon salt

•1/8 teaspoon nutmeg

•1/4 teaspoon finely grated lemon zest

•2 teaspoons lemon juice

•1 tablespoon butter, cut in small pieces


Directions:

1. Line a 9-inch pie pan with pastry. Mix next 8 ingredients and fill pie shell, laying apple slices flat. Dot with the butter. Roll out top crust and cut slits in several places for steam to escape. Moisten edges of crust well with cold water and adjust top crust. With fingers or fork, pinch two crusts together to make a tight seal around pie. Bake at 450° 15 minutes. Reduce heat to 350° and bake 40 to 50 minutes longer.

2. Pie Pastry Recipes (double for 2-crust pie)

Strawberry Cream Pie

•1 cup sugar


•6 tablespoons cornstarch

•1/2 teaspoon salt

•2 1/2 cups milk, scalded

•2 eggs, slightly beaten

•3 tablespoons butter

•1/2 teaspoon vanilla extract

•1 9-inch pastry shell, baked

•2 cups strawberries (1 pint), washed and hulled

•1 cup heavy cream, whipped and sweetened, or 2 cups (8 ounces) whipped topping

Directions:

1. In top of double boiler mix sugar, cornstarch, and salt; gradually add milk and cook over simmering water, stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs; whisk in quickly. Return egg mixture to hot sauce mixture in double boiler. Cook, stirring constantly, until thick. Remove from heat; add butter and vanilla extract. Cover and chill.

2. Pour chilled mixture into the baked pastry shell. Arrange halved strawberries over the filling. Chill. Spread with sweetened whipped cream or whipped topping just before serving. Garnish with more halved berries. Store leftovers, covered, in the refrigerator.

Banana Caramel Pie

•4 cans of sweetened condensed milk


•2 graham cracker crusts (KEEBLER)

•4 bananas

•1 large tub of Cool Whip

•4 Skor candy bars crushed


Directions:

1. To make caramel, follow one of the methods below and cool overnight. Slice bananas; place in crusts, reserving several slices for top. Add Skor candy, reserving some for garnish. Pour caramelized sweetened condensed milk over bananas. Top with cool whip and garnish with Skor candy pieces. Refrigerate for several hours and serve. Makes 2 pies

2. Banana caramel pie recipe shared by MaddyMoo

3. Boiling the cans to make caramel is NOT recommended, but here are alternatives:

4. Oven: Pour 1 can sweetened condensed milk into a 9-inch pie plate. Cover with aluminum foil and place in larger shallow pan. Fill the larger pan with hot water. Bake at 425° for about 1 1/2 hours, or until thick and caramel colored.

5. Stovetop: Pour sweetened condensed milk into top of double boiler; place over boiling water over low heat. Simmer for about 1 1/2 hours, or until thick and caramel-colored. Beat caramel until smooth.

Pear Pie

Cook Time: 35 minutes



Total Time: 35 minutesIngredients:

•pastry for 2-crust pie

•5 peeled, sliced fresh pears

•1 cup sugar

•1/4 cup flour

•1/2 teaspoon grated lemon peel

•1/2 teaspoon cinnamon

•1/8 teaspoon salt

•2 tablespoons fresh lemon juice

•2 tablespoons butter, cut in small pieces


Directions:

1. Line a 9-inch pie plate with pastry. Add the sliced pears. Combine sugar, flour, lemon peel, and seasonings; sprinkle over the pears. Drizzle with the lemon juice then dot with the butter. Make a lattice top; flute edges. Cover edge of pie with a strip of foil. Bake at 425° for 25 minutes. Remove foil and bake about 10 minutes longer.

2. To make a lattice top crust, cut rolled out dough into 1/2-inch-wide strips. Arrange 5 to 6 dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal then crimp the edges.

Boston Cream Pie Cupcake

Serves 18

1 1/2 cup(s) all-purpose flour, plus more for tins


1 1/2 teaspoon(s) baking powder

1/2 teaspoon(s) salt

1/2 cup(s) whole milk

3 ounce(s) (6 tablespoons) unsalted butter, softened, plus more for tins

3 large eggs

1 cup(s) sugar

1 teaspoon(s) pure vanilla extract

Vanilla Cream

Chocolate-Ganache Glaze


Directions:

1.Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.

2.Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.

3.Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

4.Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon Vanilla Cream on each cupcake bottom. Sandwich with top. Spoon Chocolate-Ganache Glaze over each, and serve immediately.

Apple Cream Cupcake

Serves 12

2 1/4 cup(s) all-purpose flour


2 teaspoon(s) baking soda

2 teaspoon(s) ground cinnamon

1/2 teaspoon(s) ground nutmeg

1 teaspoon(s) salt

1/2 cup(s) (1 stick) unsalted butter, softened

2 cup(s) sugar

2 large eggs

1 teaspoon(s) pure vanilla extract

4 cup(s) coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)


Directions:


1.Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

2.Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

3.Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.

4.For fondant leaves: To tint the fondant the desired color, use a toothpick to dab on food coloring, and then knead it in with your hands. Roll out the fondant to 1/4 inch thick, and dust with confectioners' sugar to prevent sticking. Cut out shapes with a 2-inch leaf-shaped cutter. Gently press the backside of a knife down the center of each leaf to create a vein. Bend leaves slightly and place in an empty egg carton to shape. Let the leaves dry overnight. For 24 cupcakes, you will need 1 pound of fondant.

Buttermilk Orange Cupcake

Serves 60

Cupcakes:


1/2 cup butter or margarine, softened

1 cup granulated sugar

2 eggs

1 teaspoon baking soda

2 cups flour

1/4 teaspoon salt

2/3 cup buttermilk


Directions:

1. Cream butter and sugar, adding eggs one at a time. Sift in dry ingredients alternately with buttermilk. Fill greased miniature muffin pans less than 1/2 full. Bake at 375 degrees F for 12 minutes. As soon as removed from oven, add sauce.



Orange Sauce:

Juice of 2 oranges

Grated rind of 1 orange

1 cup granulated sugar


Directions:

1. Mix and cook ingredients until sugar is dissolved. Spoon 1 teaspoon orange sauce over each cake when removed from oven but still in pans. After adding sauce, let cupcakes cool in pans, then remove. Serve warm or cold.

Peaches 'n' Cream Cheesecake Cupcakes

Serves 18

Peach Mango Topping:


2 cups peeled, chopped fresh ripe peaches, divided

1/2 cup mango juice

1/3 cup granulated sugar

2 1/2 tablespoons cornstarch


Directions:

1. Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.


Cheesecake:

24 ounces cream cheese, softened

5 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup granulated sugar


Directions:

1. Heat oven to 300 degrees F.



2. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.

Sour Cream Filling:

1 cup sour cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract


Directions:

1. Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool.



2. When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango Topping over the top of the sour cream filling on each cupcake and refrigerate.

Lemon Meringue Cupcake

Serves 12

1 stick unsalted butter, at room temperature


1/2 cup granulated sugar

2 eggs

1 cup self-rising flour

grated peel and freshly squeezed juice of 1 unwaxed lemon

3 tablespoons jarred lemon curd
 
 
Directions:
 
1. Preheat the oven to 350F.




2. Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour into the mixture and fold in, then stir in the lemon peel and juice.



3. Spoon a good dollop of the mixture into each paper liner and make an indentation in the center with the back of a teaspoon. Drop in a dollop of lemon curd, then top with the remaining cake mixture. Bake in the preheated oven for about 17 minutes until risen and golden. Transfer to a wire rack to cool.



To decorate:


3/4 cup granulated sugar

2 egg whites

a 12 cup cupcake pan, lined with paper liners

a piping bag, fitted with a star tip (optional)

To decorate, put the sugar and egg whites in a bowl and set over a saucepan of simmering water. Beat constantly for about 5 minutes until the mixture is thick and glossy and stands in peaks. Use the piping bag fitted with a star tip to pipe a whirl onto the top of each cupcake or swirl the meringue over the cupcakes using a spoon. The frosting will firm up as the cupcakes sit, so for a soft meringue, let set for at least 30 minutes, and for a firm one, let set for at least 3 hours.

Chocolate Ganache Cupcakes

1/4 pound unsalted butter, at room temperature


1 cup sugar

4 extra-large eggs, at room temperature

11 fluid ounces Hershey's chocolate syrup

1 tablespoon pure vanilla extract

1 cup all-purpose flour

1 teaspoon instant coffee granules

For the ganache:

nocoupons

1/2 cup heavy cream

8 ounces good semisweet chocolate chips

1/2 teaspoon instant coffee granules
 
Directions:
 
1. Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.




2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.



3. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.



4. For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.



5. Dip the tops of the cupcakes into the ganache. Do not refrigerate.

Strawberry and Mascarpone Cupcakes

Serves 12

1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)

1 (8-ounce) container mascarpone cheese, chilled

1/2 cup thawed and drained frozen strawberries

1/4 cup sugar, plus 1/2 cup

1 tablespoon lemon juice

1/4 cup water

1 teaspoon vanilla extract

2 cups confectioners' sugar 

 

Special equipment: 1 muffin tin

Directions:


1. Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.


2. In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.


3. In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.



Peach, Citrus and Honey Cake

Serves 8


1 pound/450 g ripe peaches (about 2 large), pitted and each cut into 8 wedges

1/4 cup/55 ml fresh lemon juice

3 tablespoons/35 ml fresh lime juice

2 tablespoons/40 g orange blossom honey

1 tablespoon/15 g unsalted butter

For the cake:

Nonstick cooking spray

¾ cup/100 g all purpose flour

1 teaspoon/5 g baking powder

Pinch of salt

1½ sticks (¾ cup/170 g) unsalted butter, room temperature

¾ cup/150 g granulated sugar

2 tablespoons/5 g grated lemon peel

1 tablespoon/2 g grated lime peel

4 large eggs

Powdered sugar, for dusting

Heavy whipping cream, for drizzling

Method:

To prepare the peaches:



1. Stir all the ingredients in a heavy-based large saucepan over high heat for 5 minutes or until the peaches soften slightly and the juices thicken. Transfer the peach mixture to a baking sheet and cool completely.

To make the cake:



1. Preheat the oven to 350°F/180°C. Spray a 9-inch/23-cm-diameter springform cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper.



2. Whisk the flour, baking powder and salt in a medium bowl to blend. Set aside. Using an electric mixer, beat the butter, sugar, lemon peel and lime peel in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition before adding the next.



3. Add the flour mixture and mix just until blended. Transfer the batter to the prepared cake pan. Arrange the peaches in a single layer atop the cake. The peaches will sink as the cake bakes, so it is not important that they be arranged decoratively atop the cake.



4. Bake for 10 minutes, then reduce the heat to 300°F/150°C and continue baking for a further 1 hour or until a small metal skewer comes out clean when inserted into the center of the cake and the cake is golden brown on top and beginning to pull away from the sides of the pan. Transfer the cake pan to a rack and cool for 30 minutes.

To serve:



1. Run a small sharp knife around the sides of the pan to loosen the cake from the pan. Remove the pan sides from the cake. Transfer the warm cake to a platter and dust with powdered sugar. Cut the cake into wedges and serve warm, drizzling the cream over each slice.

Tiramisu

Serves 8-10



Ingredients:

o 4 egg yolks

o 1/2 cup granulated sugar

o 1/3 cup brandy

o 1/3 cup marsala or coffee

o 1 pound mascarpone cheese

o 3/4 cup extra-strong coffee

o 24 giant italian ladyfingers

o 4 ounces semisweet chocolates, finely chopped

o or cocoa powder

Instructions:

1. In bowl, beat egg yolks with sugar until light about 5 mins

2. whisk in 1/4 cup each of bandy and marsala. transfer to double boiler over gently simmering water; whisk for about 7 mins or until thickened let cool

3. beat cheese until smooth; fold in egg mixture. Whip cream; stir one 1/4 into cheese mixture

4. fold in remaining cream. combine coffee and remaining brandy and marsala

5. arrange half of the ladyfingers in 11x7 inch glass baking dish

6. brush with half of the coffee mixture.

7. spread with half of the cream mixture

8. repeat layers.top with chocolate

Red Velvet Cupcakes

Prep Time: 20 Min
Cook Time: 25 Min
Ready In: 45 Min



Ingredients:

· 2 1/2 cups flour

· 1/2 cup unsweetened cocoa powder

· 1 teaspoon baking soda

· 1/2 teaspoon salt

· 1 cup butter, softened

· 2 cups sugar

· 4 eggs

· 1 cup sour cream

· 1/2 cup milk

· 1 (1 ounce) bottle McCormick® Red Food Color

· 2 teaspoons McCormick® Pure Vanilla Extract

· Vanilla Cream Cheese Frosting:

· 1 (8 ounce) package cream cheese, softened

· 1/4 cup butter, softened

· 2 tablespoons sour cream

· 2 teaspoons McCormick® Pure Vanilla Extract

· 1 (16 ounce) box confectioners' sugar

Directions:

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Pineapple Upsidedown Cake

Serves 8



Prep: 25 min


Total: 1 hr 10 min




Ingredients

o 1 1/2 cups all-purpose flour

o 2 tsp baking powder

o 1/4 tsp salt

o 6 tbs unsalted butter + 3 tbs for top

o 1 cup sugar + 2/3 cup for top

o 2 large eggs

o 1 tsp vanilla extract

o 1/2 cup milk

o 7 thin rounds cored pineapple

Instructions:

1. Preheat 350F. In a large bowl, combine flour, baking powder, salt and set aside

2. Electric mixture: 6 tbs butter, 1 cup sugar. Beat till fluffy. Add eggs, vanilla. Beat till combined. Add flour mixture part 1, milk part 1, flour mixture part 2, milk part 2, flour mixture part 3. Mix till combined

3. In a oven proof baking tray, pour 2/3 cup sugar and place med heat

4. Let sugar liduidify then stir with wooden spoon till melt and golden 2 - 3 min. Remove briefly from heat if browns too quickly

5. Remove pan and add 3 tbs butter stiriing to incorporate. Syrupy sauce

6. Place 1 pineapple in the centre and around it

7. Overlapping with needed

8. Pour batter over pineapples and bake for 45 mins

9. Cool 5 min

Philly Blackforest Stuffed Cupcakes

Prep Time: 10 Min
Ready In: 45 Min



Ingredients:

· 1 (18.25 ounce) package chocolate cake mix

· 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened

· 1 egg

· 2 tablespoons sugar

· 1 (19 ounce) can cherry pie filling

· 1 1/2 cups thawed COOL WHIP Whipped Topping

Directions:

1. Heat oven to 350 degrees F. Prepare cake batter as directed on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended.

2. Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.

3. Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving.

Mini Cheesecakes

Prep Time: 20 Min
Cook Time: 25 Min
Ready In: 45 Min


Ingredients:

· 1/3 cup graham cracker crumbs

· 1 tablespoon white sugar

· 1 tablespoon margarine, melted

·

· 1 (8 ounce) package cream cheese, softened

· 1/4 cup white sugar

· 1 1/2 teaspoons lemon juice

· 1/2 teaspoon grated lemon zest

· 1/4 teaspoon vanilla extract

· 1 egg

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 6 cup muffin pan.

2. In a medium bowl, mix together the graham cracker crumbs, sugar and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.

3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.

4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.