Recently, during one of Dylan's naps, I had a chance to go through a recipe box of my Mom's that I've had for awhile. I've actually had it for about two years now, and just never got around to going through it. I'm so happy I finally did. There are so many recipes I want to try out. Most of them are in my Mom's handwriting, but some are in other handwriting. I wonder if some are from my grandmother. There is one in particular that is intriquing. It's written in a different handwriting on a thin sheet of stationery from a hotel in Venice (I love Google). It's obviously very old based on the stationery design and the type of paper it is on. It is for Caca Cake (I'm guessing it's meant to be Cocoa Cake) and I will have to try it out sometime soon.
My favorite find was a recipe for Little Bits. These are miniature cheesecakes and are like little bites of heaven. My Mom used to make them for parties and potlucks when I was a kid. I haven't had them in many, many, many years. So I was excited to give the recipe a try. Here are the results:
Mom's recipe.....according to her recipe card she found it in a newspaper.
---
Little Bits
Yield 48-60 (When I made them I ended up with 60)
2 packages cream cheese (8 oz size)
3/4 cup sugar
3 egg whites
3 egg yolks
graham cracker crumbs
Let cream cheese soften at room temperature. Beat whites stiff and set aside. Beat together cheese, yolks and sugar until fluffy. Fold in egg whites. Butter miniature muffin tins well and coat well with graham cracker crumbs (If you don't have graham cracker crumbs on hand, do what I did and grind up some graham crackers). Fill tins 3/4 full with cheese-egg-sugar filling and bake at 350º for 20 minutes. Let cool in tins. The centers will drop. Now make the second filling.
Filling
1 cup sour cream
3/4 cup sugar
1/2 tsp. vanilla
Mix three ingredients together and put in a shallow pan. Put into a 400º ove for five minutes. Stir (A whisk works great for this), then leave three to five minutes longer. It will curdle. Let cool a little. Fill centers that have dropped. Store in the refrigerator.
Note: I took the little cheesecakes out of the tins before filling. I used a spoon to loosen and gently pull them out.
The muffin tins coated with graham cracker crumbs.
Now, add the cream cheese filling.
After they have baked and cooled, the centers will drop.
The second filling made with sour cream. This is how it looks when it is finished cooking.
Here are the "little bits" complete with their filling. They are delicious and they go quickly. They tasted just like I remembered them tasting. It's so nice when you can bring back a bit of your childhood with a recipe.
Recent Comments