plantmanager said:It sounds good, Tom! Recipe please when you have the time?
Cottage Cheese Cake
Crust:
1 Cup Flour
½ tsp. Baking Powder
½ Cup Sugar
2 Tablespoons Real Butter
1 egg
1/8 tsp. salt
Blend above together (I do this in a food processer) and press into the bottom and sides of a 9 x 9 sq. baking dish
Filling:
1 pint of cottage cheese (I like small curd)
½ cup whipping cream
3 eggs
1 cup sugar
2 Tablespoons melted real butter
1 Tablespoon corn starch
1/8 tsp salt
1 tsp. vanilla
Pre-heat the oven to 325 degrees.
Dissolve the cornstarch in the cream and let sit. Then in a large bowl, beat the eggs with sugar until they are nice and fluffy and lemon yellow, about 2 minutes with an electric mixer. Add the corn starch and cream mixture and vanilla, and beat that in. Then add the melted butter, salt, and cottage cheese and mix this together with a big spoon.
Pour the filling into the crust and bake at 325 for approx. an hour or until the center is firm. Let cool and enjoy.
Optional:
If you like raisins, you can add a half cup of them in the filling when you add the last ingredients. You will want to soak them for a while in warm water to make them plump and moist. I like to use golden raisins in this, and I like them soaked in brandy for about an hour!
This recipe came from Germany when my aunt Shirley's Mother-in-law Pauline's family migrated here in the early 1800's.
