WWW.QNS.COM RIDGEWOOD TIMES MARCH 22, 2018 19
Spring-Inspired Dessert
Brighten up spring gatherings
with a simple dessert inspired by
the fl avors of the season. Lemon,
almond, vanilla and raspberry extracts
give baked treats a fresh flair that
matches the lively essence of spring.
“Friends and family will love these
Easy Mini Cheesecakes,” said Mary
Beth Harrington of the McCormick
Kitchens. “Almond and vanilla give
these individual treats a burst of rich
fl avor, while a fruit topping highlights
the fresh ingredients of the season.”
To simplify preparation when
making dessert for a gathering, take
advantage of these ideas from the
McCormick Kitchens:
Make Ahead and Batch Bake: Double
batch the dessert recipe and vary
the extracts to make two unique treats
in one eff ort. For even more variety, try
a simple substitution like using chocolate
sandwich cookies in place of the vanilla
wafers for the “crust.” Make day-of prep
a spring breeze by preparing the recipe
in advance and refrigerating it overnight.
Bright Fruit Topping: Fresh fruits
and berries make a simple, yet colorful
topping for cake, ice cream and
other desserts. Stir in 1 teaspoon pure
vanilla extract and 2 tablespoons confectioners’
sugar to 2 1/2 cups fruit for
a sweet seasonal treat.
EASY MINI CHEESECAKES
These luscious cheesecakes fl avored
with vanilla and almond extract are
sized just right. Garnish with fresh fruit,
lemon curd or melted chocolate swirls.
• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Refrigerate Time: 4 hours
• Makes 12 servings
2 packages (8 ounces each) cream
• cheese, soft ened
• 2/3 cup sugar
• 2 eggs
• 2 teaspoons McCormick® Pure
• Vanilla Extract
• 1/2 teaspoon McCormick® Pure
• Almond Extract
• 12 vanilla wafers
Beat cream cheese and sugar in
large bowl with electric mixer on
medium speed until light and fl uff y.
Add eggs and extracts; beat well. Place
a wafer in bottom of 12 paper-lined
muffi n cups. Spoon batter into each
cup, fi lling 2/3 full.
Bake in preheated 325°F oven 22 to
24 minutes or until edges are lightly
browned. Cool in pan on wire rack.
(Mini cheesecakes will defl ate in center
upon cooling.)
Refrigerate 4 hours or overnight.
Garnish with desired toppings.
Kitchen Tip:
Variations: Use 1 teaspoon pure
lemon extract in place of almond
extract. Use chocolate sandwich
cookies in place of the vanilla wafers
for the “crust.” If you don’t have
fresh fruit, top cheesecakes with
canned fruit such as cherry pie fi lling
or mandarin orange segments.
Nutritional Information Per Serving:
210 Calories, Fat 14g, Carbohydrates 17g,
Cholesterol 79mg, Sodium 166mg, Fiber
0g, Protein 4g
EASTER
Courtesy Family Features
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LUTHERAN CHURCH
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