by Bethany May 2010~Volume 10, Number 2
Heat oven to 325. Line 24 muffin cups pan with baking cups. Place one vanilla wafer, flat side down in each cup. In a large bowl, beat with an electric mixer: cream cheese (softened), sugar, nutmeg, vanilla, and eggs until smooth. Fill paper cups 2/3 full with cream cheese mixture. Bake at 325 for 20-25 minutes, or until set*. Meanwhile, heat strawberry jam in a saucepan on low heat. Once cheesecakes are cooled, spread 1 tsp. of jam on top of each cheesecake. Cover and refrigerate overnight. *At this point, the cheesecakes can be put in the freezer for up to one month. Thaw out in refrigerator and garnish before serving. by Ashley from Virtuous Daughters, June 2010~Volume 10, Number 3
Pat into a greased baking dish. Bake at 350 until bubbly and gold on the edges. Sprinkle with cheese. VERY GOOD! by the G Family December 2009~Volume 9, Number 9
In a large skillet over medium heat, melt 2 T. butter. Add halibut, garlic, and thyme. Cook until fish flakes easily with fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13-inx9-inx2-in baking dish, layer half of the noodles, halibut, white sauce, and cheese. Repeat layers. Cover and bake at 350 for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Yield: 8 servings |
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