April 12, 2007

Mother’s Cream Cheese Cupcakes

Editor's Note: In this instance "Mother" refers to Wanda Smith. This recipe was submitted by her daughter, Janey Meek.

I have this recipe in Mother's handwriting. I was never in Salem when she made it, but it sounds delicious, rather fancy, so it might be something she would take to one of the lady’s activities she went to. One of these days Mother’s daughters should make a cookbook with her handwritten recipes. Before we all get too old! I treasure my recipes in Mother's handwriting.

Mother was making a main dish, Hot Chicken Salad, for the Tuesday Lunch and Learn Brunch when she fell ill. I gave her that recipe when we lived in El Paso. She made it often for potlucks and lunches. I will send that recipe one of these days.

This is quite simple although it sounds "piddling.” Mother so enjoyed "piddling" with fancy foods. A good red raspberry preserve would be tart and delicious.

Mother's Cheese Cake Cupcakes. Serves 24

3 - 8 ounce packages cream cheese, softened
1 cup sugar
5 eggs
1/2 t. vanilla

1/2 cup sugar
1 cup sour cream
1/2 t vanilla

Your Favorite Fruit Preserves

The sugar will dissolve and the flavors of the topping will be enhanced if you mix the ingredients together either before making the cupcakes or right after you put them in the oven.

Cream softened cheese with 1 cup sugar. Add eggs one at a time and beat well. Add vanilla. Pour into paper cupcake cups about half full. Bake 40 minutes at 300.

Remove from oven. Put 1 teaspoon topping on each cupcake, then a dab of preserves. Bake another 5 minutes.

May be frozen.

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