Mini Tea Party Cheesecakes

 

Crust

3 oz. cream cheese, softened 

½ c. butter, softened 

1 c. flour (can use gluten-free) 

Mix until dough forms. Divide into 24 balls and press into mini muffin tins.

Filling

8 oz. cream cheese, softened

1/4 c. sugar

1/4 t. vanilla 

1 egg

Beat cream cheese, sugar, and vanilla with an electric mixer at medium speed until well blended. Add egg, mixing until blended. Spoon into shells. Bake at 325 degrees for 25 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool. Top with a dab of lemon curd or jelly. Keep refrigerated until ready to serve. 

Cooks notes: I make these with Bob’s Red Mill 1to1 gluten-free flour (the blue label) and they turn out great. 

French Dip Sandwiches

2 loaves French bread, sliced in half horizontally
¼ c. butter
1-2 lb. thinly sliced roast beef
8 oz. thinly sliced provolone cheese
2 cans beef consomme
1 large onion, sliced thin
2 c. water

Heat oven to 325 degrees. Spread butter evenly on top halves of bread. On bottom bread halves, layer roast beef and top with cheese; put two halves back together. Wrap each loaf in foil. Bake 25 minutes or until cheese is melted, then slice each loaf in quarters. Meanwhile, saute onion in a medium saucepan until tender. Add consomme, and water. Bring to a boil and simmer for 10 minutes. Pour the soup into 4 custard cups or small bowls and serve with the sandwiches for dipping.