Miniature cheesecakes have enormous appeal

Recipe Finder

June 19, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Get out the vanilla wafers and cupcake wrappers: it's mini-cheesecake time. "I remember they were quick to make and were topped with fruit," wrote Kathy Stetina of Columbia, whose request for the tasty little treats was answered by Fred Jaklitsch of Lutherville. His recipe, he says, came from the "original advertisement, which I still have, from the American Dairy Farmers National Dairy Board."

Jaklitsch's mini-cheesecake

Makes 12

12 vanilla wafers

2 (8-ounce) packages cream cheese softened

1/2 cup sugar

1 teaspoon vanilla

2 eggs

Heat oven to 325 degrees.

Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar in the mixer on medium speed until well blended. Add eggs, mix well and pour over wafers, filling cups about 3/4 full. Bake for 25 minutes. Remove from pan when cool. Chill and top with fruit, preserves, nuts or chocolate. "Be creative," Jaklitsch suggests.

Mindy Stewart of Bel Air tops her cakes with three cherries; Janice Manyak of Ellicott City adds 1/2 teaspoon fruit jam before baking; Shirley Slonaker of Columbia, Lisa Walker of Moravia, N.Y., Helen Ciesla of Aberdeen and Mary Shiley of Harvard, Ill., add about 1 tablespoon of pie filling just before serving. Also, Mary Shiley, who notes she is 85 years old, says the cakes freeze very well.

Diane Townsend of Crystal Lake, Ill., tops the cakes, when cool, with a slice of strawberry or she sprinkles on crushed vanilla wafer, which is good for those who don't want fruit.

Recipe requests

Jeanne Valentine of Bel Air wants the recipe for a blond brownie bar that she had in "the '60s in West Virginia, but mine never turn out like the original one given me. It has Bisquick, brown sugar, eggs and chocolate chips, but I can't remember if there is another ingredient that might make the difference."

Arlene Rosenthal of Columbia wants a recipe for sauteed salmon fillet with a sauce that includes orange juice and green onions, easy to make and low in fat.

Erin Witherspoon of Timonium wants two recipes once served at Hutzler's downtown luncheonette. "They were the cinnamon cake and the chicken chow mein, which I can still smell."

Mrs. Martha Hihn of Baltimore wants a recipe for clam dip made with Kraft cream cheese. "It was in a small booklet by Kraft, which I lost when moving in the 1960s."

Sally Lynch of Baltimore wants a recipe for which she has no name. It was cooked shrimp layered with capers, sliced onion, red and yellow peppers, lemons and maybe other ingredients that were covered with a marinade sauce; 24 hours later it was a delicious appetizer. It was a big hit, she says, but she lost the ingredients for the dish and sauce.

Bryon Predika of Baltimore says: "An actress mentioned her favorite dessert called Thomasville, named for the city in North Carolina. She mentioned that it contained pecan shortbread, cream cheese and chocolate pudding. I have no other details. Can anyone fill me in.?"

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings that each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 6/19/96

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