Wedding Shower Recipes

Here are the recipes for the treats I made for Kelley's shower this weekend.

Petit Cheesecakes from the “Colorado Cache” cookbook
18-22 servings

3 8-ounce packages cream cheese
1 cup sugar
5 eggs
1 t vanilla
2 cups sour cream
1/3 cup sugar
1/2  t vanilla

Cream until fluffy the cream cheese and 1 cup sugar. Add eggs and 1 teaspoon vanilla. Bake at 300 degrees for 40 minutes in paper line muffin tins (2/3 full). Remove from oven and allow to “sink in.” Frost with sour cream mixed with 1/3 cup sugar and 1/2  t vanilla. Return to the oven for 5 minutes. Cool and freeze, muffin tin and all. When ready to serve, thaw at room temperature for 30 minutes. Top with fruit.

Devil’s Food Mini Cupcakes from “Cupcakes” cookbook
18 cupcakes

3 1/2  T soft margarine
1/2 cup firmly packed brown sugar
2 large eggs
3/4 cup flour
1/2 t baking soda
1/4 cup unsweetened cocoa
1/2 cup sour cream

Preheat oven to 350 degrees. Line muffin tins with paper (need 18 regular-sized cupcakes, can be mini). Put the margarine, sugar, eggs, flour, baking soda, and cocoa in a large bowl and using an electric hand whisk, beat together until just smooth. Using a metal spoon, fold in sour cream. Spoon batter into cups. Bake for 20 minutes, then transfer to wire rack to cool. Frost with cream cheese or chocolate frosting

Lemon Cupcakes (recipe turned into mini cupcakes, not a loaf cake. Frost with favorite cream cheese frosting.)
White Sangria