| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Wisconsin | Breakfast/b, Desserts | 8 | Servings |
INGREDIENTS
| 1 | c | Flour |
| 1 | ts | Baking powder |
| 1 1/2 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/4 | c | Butter; cut up |
| 1/3 | c | Milk |
| 2 | Eggs | |
| 1 1/2 | c | Cream-style cottage cheese |
| 1/3 | c | Sugar |
| 1/3 | c | Half-and-half, light cream; or evaporated milk |
| 1 | tb | Flour |
| 1/2 | ts | Vanilla |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Salt |
INSTRUCTIONS
For Crust: In a large bowl, stir together 1 cup flour, baking powder, 1 1/2 tsp. sugar and 1/4 tsp. salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center: add milk all at once. Stir just until dough clings together. One a lightly flur surface, roll dough into an 11" circle. Fit into bottom and up sides of an ungreased 9x1 1/2" round baking pan. Trim crust even with top edge of pan. Bake the crust at 350° oven for 5 minutes. Set aside. For filling: In a large bowl, beat eggs. Stir in cottage cheese, 1/3 cup sugar, half and half, 1 Tbsp. flour, vanilla, cinnamon and 1/8 tsp. salt until combined. Pour filling into crust. Bake in a 350° oven for 30 minutes or until center is nearly set when shaken. Cool the dessert on a wire rack for 1 hour. Cover and chill for at least 4 hours. Posted to MC-Recipe Digest V1 #186 Date: Tue, 06 Aug 1996 13:21:55 -0400 From: [email protected] (Roberta Banghart) NOTES : Mary Thrill of Fredonia, Wisconsin says this is a longtime favorite Luxembourgish dessert. Serve with coffee for a wonderful midmorning break.= =20 MC formatting by [email protected]
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