| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Brunch, Jewish, Main dish |
12 |
Servings |
INGREDIENTS
| 4 |
lg |
Eggs |
| 1 1/4 |
c |
Milk |
| 2 |
tb |
Sour cream |
| 1/4 |
c |
Butter; melted |
| 3/4 |
ts |
Vanilla extract |
| 1 1/3 |
c |
All-purpose white flour; preferably unbleached |
| 1 |
tb |
Sugar |
| 1 1/4 |
ts |
Baking powder |
| 2 |
pk |
Farmer cheese; (8oz) |
| 15 |
oz |
Regular ricotta cheese; or part-skim or |
| 2 |
lg |
Eggs |
| 2 |
tb |
Sugar |
| 1 1/2 |
tb |
Lemon juice |
|
|
Sour cream |
|
|
Plain or vanilla yogurt |
|
|
Applesauce |
INSTRUCTIONS
BATTER
FILLING
ACCOMPANIMENTS
Preheat the oven to 350 degrees.
Butter a 13 X 9" baking dish.
In a blender or food processor (fitted with a steel blade) combine all
batter ingredients. Process until very smooth, scraping down the sides of
the container once or twice. Measure out 1 1/2 cups of the batter, and pour
it into the baking dish. Cook for about 10 minutes, until set.
While the batter is cooking, combine all the filling ingredients in a large
bowl and blend well. When the baking dish is removed from the oven, spread
the filling over the set batter layer, smoothing the top.
Give the remaining batter a quick stir to re-suspend the ingredients. Very
slowly pour the batter over the filling, making certain that all the
filling is covered. Carefully carry the baking dish to the oven so the
layers remain distinct.
Bake 35-40 minutes until the top is puffed and set. Remove casserole from
oven and let it rest for 1--15 minutes before cutting it into squares to
serve.
Serve with desired accompaniments.
Formatted by Auntie_e@Prodigy.com for Meal Master w/MMbuster, Nov '97
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 4,
1998
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