| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Ethnic |
8 |
Servings |
INGREDIENTS
|
|
-RITA TAULE (BTVC62A) |
| 3 |
c |
Cottage cheese |
| 1 |
c |
Sour cream |
| 1 |
c |
Sugar |
| 4 |
|
Whole eggs |
| 1/2 |
|
Lemon; grated peel |
| 1/4 |
ts |
Vanilla |
| 1 |
c |
Raisins |
| 1/2 |
c |
Cornstarch |
| 1 |
ts |
Flour |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Almonds; grated |
|
|
MUERBETEIG |
| 2 |
c |
Flour |
| 1/4 |
lb |
Butter |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
|
|
Pinch of salt |
| 1 |
ts |
Baking powder |
INSTRUCTIONS
Prepare dough and with it line bottom and sides of a greased cake tin.
Strain cottage cheese; stir in cream. Add sugar, eggs, grated lemon peel,
vanilla, raisins and cornstarch. Mix flour and baking soda and add. Pour
batter into dough lining, top with grated almonds and bake in 375F oven for
about 1 hour.
When done, cool cake in a warm place. Do not chill. Mix: all ingredients
and, on a bread board, knead to a supple dough. Roll out and use as
instructed in above recipe. In view of the large butter content of this
dough, it should be thoroughly cooled before baking. FROM: RITA TAULE
(BTVC62A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re never too young for God”