K
C
M
Y
Bite-Size
Cheesecakes
a Party Pleaser
In many households, cheese-
cake is a mainstay of holiday enter-
taining. Families may even com-
pete as to who boasts the best
recipe.
Whether you prefer extra creamy
cheesecake, Italian style with ricot-
ta inside, blueberry versus straw-
berry fruit topping, or any of the
dozens of other cheesecake vari-
eties, you may recognize that
cheesecake is not the easiest of
desserts to make. Plus, it is a rich
dessert, which can sit heavily in
your stomach if you overindulge.
For those looking for a cheese-
cake recipe that's no-fuss, but still
delicious, try these individual
cheesecakes that bake in 15 min-
utes. Vanilla wafers form the "crust"
of these cheesecakes, eliminating
the need to crush and pack down
graham crackers as is the case
with most cheesecake recipes.
CHEESECAKE CUPCAKES
Makes 12 cupcakes
2 8-ounce packages cream cheese
(can use reduced-fat varieties if
desired), softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
12 vanilla wafer cookies
Topping of your choice (cherry,
blueberry or pineapple pie filling)
Preheat the oven to 350 F. Fill a
cupcake pan with foil or paper cup-
cake liners.
Blend the cream cheese, sugar,
eggs and vanilla together with an
electric mixer until smooth.
Place one vanilla wafer in each
cupcake liner to form the crust of
the cheesecake. Spoon cheesecake
batter into each cupcake, leaving
a little room for the cupcake to
rise while baking.
Place pan in the oven and bake
for approximately 15 minutes, or
until the tops of the cheesecakes
are lightly golden.
Remove pan from oven and let
cool on a wire rack. Top each
cheesecake with topping of choice
and let chill in the refrigerator
until serving time.
Toasting
Good Health
There are many traditions at
Christmastime, including raising a
glass to toast to the good health
of friends and family. This tradi-
tion dates back to old England,
where wassail was the drink of
choice at this time of year.
Wassail is a warm drink that is
made from ale (similar to beer,
but heavier) or wine. It is often
flavored with cloves, cinnamon
and nutmeg. According to the
"Women's Day Encyclopedia of
Cookery," the word wassail is derived
from the Old Norse word vesheill,
which means "be in good health."
To create a tasty, nonalcoholic
version perfect for Christmas or
to take the chill off of any winter's
day, try this recipe, courtesy of
Drinks Mixer.
WASSAIL
1 gallon apple juice
2 oranges
2 lemons
1 lime
1 tablespoon cloves
1 tablespoon allspice
2 cinnamon sticks
1 quart water
1 cup sugar
1. Heat the water to boiling. Cut
the lemons and oranges (and lime
if using) in half and squeeze the
juice into a separate bowl to save,
throw the skins and pulp into the
boiling water. Add spices and sim-
mer for one hour.
2. Remove the cinnamon sticks,
a few cloves, allspice and save to one
side. Using a slotted spoon or strain-
er remove the citrus peels and pulp
and the remaining spices. Return
the cinnamon sticks and saved
spices to the water. Add the apple
juice or cider and return to heat.
3. When boiling remove from heat
and add the citrus juice and sugar.
Simmer very lightly for another 10
minutes and serve.
Save W
ith
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ate
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Gift Guide:
Sunday, November 18, 2007
21
Holiday recipes
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