|Philadelphia Main Line Classics|
|by Junior Saturday Club of Wayne|
Now in its seventh printing, Main Line Classics is a delightful cookbook with over 400 pages of double-tested, delicious, easy to prepare recipes.
Tip: Try cream cheese cupcake for more results.
1 - 10 of 21 for philadelphia cream cheese cupcake
Result Page: 1
Combine softened butter ... the filling. Blend cream cheese and sugar until ... topping can be baked on. For 3 dozen cupcakes, make 1 1/2 the topping recipe.
Blend cream cheese, eggs, vanilla ... vanilla wafers in cupcake cup and add ... degrees for 20-25 minutes. Cool. Add cherry filling to each cake. Refrigerate.
Using cupcake papers, line muffin ... each paper. Mix cheese and sugar together, ... After cooled, top with pie filling. Refrigerate until ready to serve.
Soften cream cheese at room temperature. ... bottom of each cupcake paper. Fill 2/3 ... (about 1 teaspoon) on top of each one. Refrigerate. Yields about 20.
Place 1 vanilla ... bottom of each cupcake liner and put ... 300 degrees. Allow cream cheese to soften to ... of 2 hours. (I personally prefer overnight.)
Mix cream cheese, eggs, sugar ... bottom of each cupcake liner. Fill approximately ... 10 minutes. When cool, top with canned fruit filling. Refrigerate.
Beat cream cheese, lemon juice, ... smooth. Place paper cupcake liners in muffin ... color as filling you are using (pink for cherry, blue for blueberry).
Place a vanilla wafer in each of 20 cupcake holders. Beat soft cream cheese, eggs, sugar ... filling on top. Refrigerate. Bake at 350 degrees for 15 minutes.
Cream together cream cheese, eggs, and ... bottom of paper cupcake holders, spoon about ... minutes. Let cool, place cherries and a little cherry juice on top.
Cheesecakes: 1. Mix all ingredients together thoroughly. 2. Spoon into cups (1/2 full). 3. Bake at 350 degrees for 35 minutes. (Makes about 40-48.) ...
Result Page: 1
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