| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Wisconsin |
Breakfast/b, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
t |
Baking powder |
| 1 1/2 |
t |
Sugar |
| 1/4 |
t |
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 |
T |
Flour |
| 1/2 |
t |
Vanilla |
| 1/4 |
t |
Ground cinnamon |
| 1/8 |
t |
Salt |
| 1 1/2 |
t |
p. sugar and 1/4 tsp. salt. Cut in butter until mi, p. sugar and 1/4 tsp. salt. Cut in butter until mixture |
INSTRUCTIONS
For Crust: In a large bowl, stir together 1 cup flour, baking powder,
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 350ø 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 350ø
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: bobbi744@sojourn.com (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 bobbi744@sojourn.com
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